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  • What are the minimum requirements to qualify to become a Curry Pizza House franchisee?
    Financially, you need: 1 store = $100,000 liquid capital and $300,000 net worth 2 stores = $250,000 liquid capital and $600,000 net worth 3 stores = $400,000 liquid capital and $1,000,000 net worth A credit score of 680 or above Qualifications A qualified candidate will have experience owning and running a business or managing a restaurant. Qualified candidates also must be actively involved in the business or have an operating partner.
  • How much are royalties and advertising fees?
    Royalties are 6% of Gross Sales. We require you to spend 3% of your Gross Sales on marketing in your local area. Consult Item 6 of the Franchise Disclosure Document for more details.
  • How long does it take to be approved as a franchisee?
    The mutual evaluation process typically takes 30-90 days.
  • How do I build my store? What help is available?
    Plenty of help is available. We have a design team devoted to helping franchisees through this process. We provide plans, design standards and weekly task lists to help you manage the buildout. Project managers work directly with you to keep your buildout on schedule. This includes staying on top of all phases of the project, from ordering wall art and chairs to ordering the right ovens and other equipment.
  • Does Curry Pizza House provide financing?
    No. However, we have a list of preferred lenders that invest in franchisees’ businesses and are familiar with our brand. We are also SBA approved. Curry Pizza House Franchise Financing team has established partnerships with preferred banks and lending institutions. As a result, banks are in a better position to lend favorably to individual Curry Pizza House franchisees.
  • 1| Initial Franchise Fee
    The Restaurant’s premises typically is in an end-cap or in-line location in a shopping center. A Restaurant is approximately 1,200 to 2,50 square feet. Leasehold improvement costs, which include floor covering, wall treatment, counters, ceilings, painting, window coverings, electrical, carpentry, and similar work, and contractor’s fees, depend on the condition, location, and size of the premises; the demand for the premises among prospective lessees; whether the premises previously was used as a restaurant; the build-out required to make the premises suitable for your Restaurant; and any construction or other allowances the landlord grants. You must obtain professional architectural and engineering drawings for your Restaurant.
  • 2| Leasehold Improvements | Architectural and Engineering Fees
    You may use one of our preferred architects or another architect we approve to prepare a preliminary floor plan, store design color renderings, and construction drawings. We anticipate that you will rent the premises for the Restaurant, but you may purchase the property for your Restaurant. The estimate in the table above does not include the cost of constructing the building if you purchase the property. You may also receive an allowance, credit, rebate, or rent abatement from your landlord to offset the remodeling and build-out costs you will incur to conform the Premises for the Restaurant. Your leasehold improvement costs may be offset if your landlord provides such an allowance, credit, rebate, or rent abatement.
  • 3 | Furniture, Fixtures, and Equipment
    This item includes sinks, refrigerators, freezers, ovens, beer tap system, hood system, ventilation systems, display cases, tables, chairs, booths, walk-in cooler, light fixtures and office supplies. The range depends on whether any used equipment remains at the premises you take over.
  • 4 | POS Electronics Information System/Phone
    CPH describes the POS/electronic information system in Item 10.
  • 5 | Three Month Rent | Security Deposit
    The rent and security deposit depend on the size, condition, and location of the premises and the demand for the premises among prospective lessees.
  • 6 | Opening Inventory and Supplies | Grand Opening Marketing
    This figure is for food products, materials, smallwares, and supplies necessary to open the Restaurant under CPH’s required standards and specifications.
  • 7 | Décor Package
    This item covers interior signage, wall graphics, exterior, graphics, pictures, and other decor items.
  • 8 | Miscellaneous Opening Cost
    This item covers miscellaneous opening costs and expenses, including installing telephones, network cabling, televisions, tv menu boards, audio, security; deposits for gas, electricity, and similar items; business licenses (including beer and wine); permitting costs, legal and accounting expenses; and insurance premiums.
  • 9 | Additional Funds - 3 Months
    This item estimates your initial start-up expenses (other than the items identified separately in the table). These expenses include payroll costs, but not any draw or salary for you or your owners. These figures are estimates, and it is possible you will need additional working capital during the first 3 months you operate your Restaurant and for a longer time period after that. This 3-month period is not intended, and should not be interpreted, to identify a point at which your Restaurant will break even. Your costs depend on how much you follow CPH’s methods and procedures; your management skill, experience, and business acumen; local economic conditions; the local market for your products and services; the prevailing wage rate; competition; and the sales level reached during the initial period. CPH relied on its principals’ many years of experience franchising Curry Pizza House Restaurants to compile this Additional Funds estimate.
  • 10 | Total Estimated Initial Investment (Excluding Real Estate Purchase Cost)
    You should review these figures carefully with a business advisor before deciding to acquire the franchise. CPH does not offer financing directly or indirectly for any part of the initial investment. The availability and terms of financing will depend on many factors, including the availability of financing generally, your creditworthiness and collateral, and lending policies of the financial institutions from which you request a loan.
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