| 1.
|
Brand Name.
|
| 2.
|
Specifications for the interiors and the kitchen layout. |
| 3.
|
Signage for the outlet. |
| 4.
|
Posters,
Pictures etc. for the restaurant. |
| 5.
|
One of the company's chefs and one management representative will be deputed at the franchisee's outlet for approximately 10 days to help in the launch and training of staff. Travel by Air, accommodation in at least a 3 star hotel, local travel and food to be at the cost of the franchisee . |
| 6. |
One
of the Company's kitchen staff will be
deputed at the franchisee outlet for a
one-month period to help in the launch
and training. Travel, accommodation
and food to be at the cost of the
franchisee. |
| 7.
|
Computer software including ongoing maintenance and upgrades. Cost of travel, accommodation and food for the computer engineer is to be borne by the franchisee. |
| 8.
|
Assistance in the setting up of systems, suppliers and inventory levels. |
| 9.
|
Standard consumption norms. |
| 10.
|
Hygiene specifications. |
| 11.
|
Supply of a special flavouring mix for the sauce. |
| 12.
|
Specifications for the uniforms to be worn. |
| 13. |
A launch package, including Menus, Shirts for staff and initial Media coverage. |
| 14. |
The presence of Senior Company executives at the launch. |
| 15. |
Marketing support in the form of advertising, promotions including co-promotions with other brands and new menus. |
| 16. |
Regular visits by Company Executives to check on Quality, Hygiene, Systems, Books of accounts, etc. ( Cost of accommodation in a 3 star hotel, local travel & food to be bone by the franchisee. ) |
| 17. |
New product development and training. |
| 18. |
Regular training programme for franchises / staff. |
| 19. |
Assistance in formulating LS M initiatives. |
