Business Summary:
THE COMPANY
This business is the fourth fastest growing new franchise in the United States according to Entrepreneur Magazine. Super Suppers was started by renowned Chef Judi Byrd of the Culinary Institute of Fort Worth. Originally conceived as an individual or group multiple meal food commissary, now 90% of meals are produced by the owners. However, production efficiencies and volume buying suggest that meals are 50% of what restaurant prices would be. It is the only national food preparation company featured in Martha Stewart’s “Everyday Food Magazine” and in last summer’s hot new Disney movie Ratatouille. They offer fresh or frozen assembled home style cooking options on both a pre-order or drop in and “grab” basis. This popular alternative to restaurant or “from scratch” food concept allows individual or purchased side dishes. Expansion plans from the renown corporate recipes could add salads, dressings, beverages, breads, desserts, etc. The business is well established and growing. New products emphasize holiday specials such as Thanksgiving, Christmas, St. Patrick’s Day, Easter, etc.
THE CUSTOMER BASE
With newly fully equipped franchises selling at $275,000, this 600 hundred customer established business has a leg up over others. With many repeat customers and 225 varied customers monthly, the base is steady yet open to explosive growth. Typical customers order 12 menu selected meals at a time in either the 2-3 serving package or 4-6 serving larger size. Customers come in all profiles with a desire for fairly priced ($3.50 per serving average cost) specialized home style cooking rather than exotic gourmet.
THE OPERATIONS
Currently operated by two full time flight attendants as a “hobby adventure”, this business has outgrown their ability to keep pace. Operated six days a week with food preparation and pick up service accounting hours from mid morning until post dinner, the business is closed on Sunday. The ability to schedule meal preparation and pickup to meet the growing customer base affords labor and food cost controls and owner flexibility. Two part time employees will stay and the ownership team will transition. A week of training is required after purchase at The Culinary Institute of Fort Worth.
INFRASTRUCTURE
All necessary equipment and utensils are included with this food commissary. An attractive $16/psf lease with $.50 annual increases is in place for the remainder of three years with options thereafter. The $2,900 per month charge includes all common area fees. Inventory approximates $2,000 on hand and is serviced constantly by SYSCO.
THE POSSIBILITIES
The ideal buyer is an entrepreneur with a love of cooking and social contact. Be a part of one of the 200 successful franchise location nationwide.
|
|
|
