Traditional Restaurant
| Name of Expenditure | Low | Medium | High |
|---|---|---|---|
| Initial Franchise Fee | $18,500 | $15,000 | $18,500 |
| Rent | $3,000 | $4,500 | $7,500 |
| Utility & Security Deposits | $3,000 | $4,500 | $8,000 |
| Leasehold Improvements | $70,000 | $110,000 | $156,000 |
| Equipment | $78,000 | $90,000 | $120,000 |
| Point of Sale System & Electronics | $6,500 | $6,500 | $10,000 |
| Fixtures | $18,000 | $21,000 | $25,000 |
| Initial Inventory & Supplies | $4,000 | $6,000 | $8,000 |
| Insurance | $600 | $800 | $1,000 |
| Training | $4,500 | $6,000 | $8,000 |
| Grand Opening Advertising | $3,000 | $3,500 | $5,000 |
| Signage | $5,300 | $9,800 | $15,000 |
| Working Capital | $15,000 | $18,000 | $23,000 |
| Tax, Licenses and Insurance Deposits | $1,500 | $2,000 | $3,000 |
| Plans, Specifications, Professional & Legal Services | $5,000 | $9,500 | $14,000 |
| Municipal Permits | $2,000 | $5,000 | $13,000 |
| Lease Review | $0 | $2,000 | $4,000 |
| Additional Funds | $2,000 | $3,000 | $4,000 |
| TOTAL | $239,900 | $317,100 | $443,000 |
Franchise Fees
Anticipate the following estimated initial expenditures in connection with the establishment of a traditional POS restaurant. The following estimates are provided for a facility of approximately 1,000 – 1,800 square feet, located in a large office or industrial complex or in a contiguous strip center or neighborhood shopping center. Lower estimates in some instances represent the initial financed or lease payment. Additional factors related to each expenditure category are described in the notes following the chart.
Port of Subs® has relied upon over 50 years of experience to compile these estimates. You should review these figures carefully with a business advisor. The figures are estimates of the costs for establishing a Port of Subs®’ franchise restaurant. It is possible to exceed the costs in any particular area. It is also possible that the costs be less than the estimate. Actual costs may vary depending on a number of factors, including, but not limited to, lease provisions, restaurant design and size, seating capacity, equipment and materials selected, location and contractor chosen.
Non-Traditional Restaurant
| Name of Expenditure | Low | High |
|---|---|---|
| Franchise Fee | $12,000 | $10,000 |
| Rent | $0 | $13,000 |
| Utility & Security Deposits | $0 | $13,000 |
| Lease Hold Improvement | $50,000 | $300,000 |
| Equipment | $50,000 | $125,000 |
| Point of Sale System & Electronics | $6,500 | $10,000 |
| Fixtures | $13,000 | $25,000 |
| Initial Inventory & Supplies | $4,000 | $8,000 |
| Insurance | $700 | $1,500 |
| Training | $4,500 | $15,000 |
| Grand Opening Advertising | $3,000 | $5,000 |
| Signage | $5,300 | $15,000 |
| Working Capital | $15,000 | $30,000 |
| Tax, Licenses and Insurance Deposits | $2,000 | $3,000 |
| Plans, Specifications, Professional & Legal Services | $3,000 | $40,000 |
| Municipal Permits | $2,500 | $15,000 |
| Lease Review | $0 | $3,000 |
| Additional Funds | $3,000 | $5,000 |
| TOTAL | $174,500 | $636,500 |
Franchise Fees
Anticipate the following estimated initial expenditures in connection with the establishment of a non-traditional POS restaurant. The following estimates are provided for a facility of approximately 500 to 800 square feet, located in a convenience store, institutional food service company, college, elementary or secondary school, supermarket, hospital, airport, factory, or any other location which complements the primary host location. Lower estimates in some instances represent the initial financed or lease payment. Additional factors related to each expenditure category are described in the notes following the chart.
Port of Subs® has relied upon over 50 years of experience to compile these estimates. You should review these figures carefully with a business advisor. The figures are estimates of the costs for establishing a Port of Subs®’ franchise restaurant. It is possible to exceed the costs in any particular area. It is also possible that the costs be less than the estimate. Actual costs may vary depending on a number of factors, including, but not limited to, lease provisions, restaurant design and size, seating capacity, equipment and materials selected, location and contractor chosen.
