Why Bâton Rouge?
Since opening its first restaurant in 1992, the success of the Bâton Rouge chain is largely attributed to the hard work of its restaurant owners and dedicated head office team. Many of these owners are still with the chain today, and have acquired additional restaurants. Furthermore, some restaurants are now being operated by second generation owners and have become valued family businesses.
Bâton Rouge is very proud of its success and the dedication of all members of the team who exemplify and execute Bâton Rouge’s principles and standards of operations each and every day. We are very proud of our franchisees' overwhelming commitment to the business and to exceptional quality, value, cleanliness, and guest service. Bâton Rouge' Restaurant Owners are supported in all aspects of their operations by an extensive range of services provided by the Bâton Rouge team of professionals.
FINANCING AND BUSINESS PLAN ASSISTANCE
The total cost of a Bâton Rouge Franchise is generally between $1,800,000 to $2,175,000. In order to qualify to purchase a Bâton Rouge franchise you will need to have approximately $700,000-$900,000 of unencumbered capital ready to invest. The rest may be financed through a combination of Canadian Government’s Small Business Loan Program and other credit facilities available at all Canadian Chartered Banks. You must prepare a Business Plan to present to your bank to support your financing request and we will assist you in the preparation of the Business Plan and in dealing with your banker.
The Bâton Rouge marketing team provides franchisees with a new and comprehensive local and national marketing plan each year. The National Ad fund is used to generate awareness of the Brand on a national level and includes such items as the website, the preparation of local store marketing material for the franchisees to use in their local markets, new menus, and the like. The franchisee has the obligation with its Local Store Marketing requirement, to advertise its particular location in the trade area in which it operates in order to drive customers to their restaurant. The marketing team provides assistance to franchisees in all their marketing efforts.
RESEARCH AND DEVELOPMENT
At Bâton Rouge we are never comfortable resting on our laurels, our renowned Canadian Executive Chef, Gaetan Charest, is always hard at work creating innovative new menu items for our customers. Before a new recipe becomes a menu item it begins with an idea which is tested and tweaked until it is just right. Then the item is tested in a restaurant setting before rolling it out to the entire chain. Once it proves itself to be efficient to prepare, serve, and to the likings of the customer, it becomes a new dish for all Bâton Rouge customers to enjoy. New and innovative menu items are added regularly and are always coupled with a complete marketing strategy and tools for the franchisee to implement. As you read this, unique and distinctive menu items are being developed and are on its way to a Bâton Rouge table near you!
Every franchisee receives consistent and comprehensive support from the Bâton Rouge field services team called Business Development Managers or BDM’s. Each BDM is responsible for a certain number of stores in a geographical area. Your BDM will be assigned to you as soon as you become a franchisee. The BDM will assist you both pre and post opening in all areas of Bâton Rouge restaurant operations from training, to business analysis, human resources, information technology, and marketing. Our BDM’s have extensive restaurant experience and are seasoned operators who will be invaluable to you in the day to day operations of your franchise. The BDM’s primary role is to assist franchises in running a smooth operation and setting financial targets.
At Bâton Rouge we only source and use top quality ingredients and to the extent possible we seek to use local suppliers. All of our produce is delivered daily ensuring only the freshest lettuce and vegetables are used to make our outstanding salads and sides. Our meat program is second to none and you can be assured that your ribs, steak or chicken is nothing but the highest quality, without any fillers or additives. As we are a large group, Bâton Rouge offers its franchisees the benefits of volume purchasing, lowering the prices of food and supplies used in the day to day operation of the restaurant.
All franchisees must purchase their food and supplies only from authorized and approved suppliers as this ensures that every customer has the same great dining experience at all of our restaurants.
SITE SELECTION & LEASING SUPPORT
Restaurant locations are found in a variety of ways; sometimes the franchisee has a location of interest, sometimes we have secured a location already, and other times no location has been chosen. We will assist the franchisee in all these cases in site selection and in the negotiation of the Lease for such premises. Though we can’t guarantee the success of any particular location we do use a variety of tools and sophisticated software to assist us in evaluating the demographics and other important information concerning any proposed location.