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Buffalo's Franchise Concepts, Inc. (BFCI) operates and
franchises one of America's premier chains of casual dining
restaurants, Buffalo's Southwest Café. In the January 28,
2002 edition of Nation's Restaurant News we were ranked as
one of the 50 Regional Powerhouse Chains. More recently, in
the August 2003 edition of Restaurants and Institutions, we
ranked among the TOP 400 Restaurant Concepts.
Blending the popularity of Buffalo-style wings, Southwest
cuisine, fresh cooked-to-order food and value pricing, our
concept uniquely satisfies the demands of today's
contemporary eating trends. With a loyal base of consumers
(families and singles, aged 18-54) Buffalo's satisfies the
demand for personal service not provided by quick service
chains and delivers reasonable prices that fine-dining
restaurants cannot provide. Simply put, Buffalo's Southwest
Cafe captures the niche between quick service and tablecloth
concepts. |
A Bit of
History
The
original Buffalo's Southwest Café was launched in Roswell,
Georgia, a suburb of Atlanta, in 1985. BFCI initiated
franchise operations in 1991, and now has 50+ restaurants in
the United States and Puerto Rico and the first Middle East
location opened in Kuwait in December 2001. |
More
Recent Events
This
is an exciting time for our brand! Recent franchise activity
includes a 7-unit Development Agreement for Clark County,
Nevada; single-unit agreements for Coral Springs, Florida;
Houston, Texas and Hiram, Georgia. New restaurant openings
include Sullivan, Missouri (May 2003) and Greendale, Indiana
(August 2003). Franchise negotiations are underway for
development in Arkansas, Kentucky, Minnesota and multiple
opportunities in Texas - the stampede continues…
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Framework
Approximately 80% of our franchisees are multiple-unit
operators; the largest of whom has seven units and plans
others. Many existing franchisees had no prior food service
experience before joining Buffalo's and in fact came from
diverse business backgrounds. Today, however, we are
primarily seeking franchise candidates with experience in
the food service industry as well as a successful business
and management background. |
Facilities
The average restaurant seats 160 to
180 customers inside and 50 more on covered patio or deck
areas, requiring about 5,000 square feet of floor space. A
staff of 40 employees, mostly is needed.
Operating hours typically are 12 noon to 12 mid night weekdays,
with later closing on weekends. |
Real Estate
The
target site is 1.2 to 1.4 acres and rectangular in shape
which allows for optimum parking of at least 100 cars. Our
prototype facility, however, may be placed on sites
otherwise configured as long as the facility architectural
image, layout and parking requirements are maintained. BFCI
provides assistance and consulting in site selection.
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Training & Support
Franchisees receive a 2--day owner orientation hosted by our
Director of New Restaurant Development as they begin the
required "Critical Path" to opening. General Managers and
Managers receive 28-days of classroom and hands-on training
at one of our corporate restaurants. The extensive
curriculum overseen by our Director of Training embraces the
full spectrum of casual dining restaurant operations and
administration, including food preparation, cost control,
hiring, customer and employee relations, restaurant
management
BFCI
assigns onsite representatives for two weeks pre-opening and
one-week post-opening to launch the store, train employees
and solidify operations. In addition to our comprehensive
training procedures and operations manuals, ongoing training
and business management is achieved via BFCI assigned
Franchise Business Managers whom conduct regularly scheduled
on-site quality control restaurant assessments and maintain
weekly telephone contact with owners and managers.
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Market Niche
The
fluctuating economy and varied lifestyles over the last two
decades have dictated market changes in the eating habits of
people. Seeking value without sacrificing service, and
ambiance without sacrificing comfort, today's consumers have
established the casual dinner-house segment as the fastest
growing segment of the restaurant business.
Perceived as a casual neighborhood restaurant, Buffalo's
Southwest Cafe has proven successful in suburban areas in
attracting families, couples, singles, professionals and
groups of all ages for parties and catered events. Our
concept affords a personal and friendly atmosphere rather
than the look and feel of a chain; yet has the support of a
proven franchise system - now 20 years! |
Franchise Fee/Royalties/Creative Advertising:
The
initial Franchise Fee is $50,000. Franchise Royalties are 5%
of monthly gross sales and the Creative Advertising fee is
1% of monthly gross sales |
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