A
franchise that built itself on merit
Market research and formulas were never used to justify
the start of the Baron & Quail in 1993. It was built
on an idea and the gut feeling of Barry Twiss. An idea
with qualities that has, in turn, built the Baron Group
into a formidable market leader and a franchise concept
in a class of its own and a brand that creates loyalty.
The Baron group is in the process of undergoing a facelift.
Our new look stores Woodmead, Bryanston (On Main), Sandown
(Fredman Dr) and Brooklyn (Pretoria) are testimony to
this. The "new generation" Baron has moved away
from the more traditional old English pub look to a more
modern but contemporary looking Manhattan grill house
still with its traditional bar incorporated into the smoking
area as well as a wine room for vintage wines. The new
look and feel aligns itself with its new payoff line "Contemporary
Dining".
What makes the baron work
It starts with the atmosphere that says relax. Then
comes a level of service that is driven by our motto
"Nothing is too much trouble". And to top
it all is the quality of cuisine. From the light meals
to the restaurant menu, a Baron serves dishes that are
in a league of their own. The Baron also has a reputation
for its great steaks which are dry and wet aged in a
separate cold room. These steaks are yet another example
of why Baron food is unrivalled.
We also offer a huge variety of beverages that range
from draughts and beers to a specialist wine list (only
in our new generation stores) which is maintained by
a wine consultant. There's also a complete range of
spirits and liqueurs.
Customer profile
Baron restaurants are popular venues for social and
family gatherings, business lunches and corporate functions.
During the three main periods (lunch, afternoon, dinner)
there is an extremely large regular customer base, comprising
of 60% male and 40% female ratio, mainly in the middle
to upper income bracket. The regular base comprises
approximately 60% of the clientele.
Size
The restaurants cater for 120 to 300 customers depending
on the location. Store sizes vary between 450 and 800
square metres.
Locations
We assist and advise each prospective franchisee in
the site selection process as this relates directly
to the success of the store. A list of potential sites
that meet our criteria will be made available to you
on request.
Financial
| Capital required: |
R4 million (R2 million unencumbered)
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| Upfront Fee: |
R150 000 to secure a Franchise |
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| Franchise Royalty Fee: |
6% of monthly net turnover |
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| Administration / Analysis Fee: |
R2000.00 monthly (annual
market related escalation) |
The Baron Group supplies each franchisee with invaluable
information and business tools based on your daily financial,
banking and payment records at store level. We handle
the monthly recording and reporting of financial information
to enable storeowners to attend to the business of running
the store. This includes detailed monthly income statements
and analysis, full expense analysis and separate analysis
for food and liquor cost of sales. All these are done
on a comparative basis i.e. on a month to month basis
and on a store to store basis, allowing you to identify
and correct any weakness.
The fee also includes the overall administration of
the franchise, the supply of operational support to
the individual stores and development of the franchise
concept, training programs for staff of the individual
stores and maintenance of the Baron standards (The administration
support is optional but is highly recommended).
Evaluation
The Baron has a two week evaluation program for all
potential franchisees. This gives both parties an opportunity
to assess and decide before entering into a business
relationship. It should also be noted that it is a general
requirement that stores be run by the owners.
Training
Complete and comprehensive training covering all aspects
is supplied by the Baron Group. New kitchen staff for
example are given two months of intensive in-house training
at the Baron in Woodmead or another accredited Baron
more suitable. Managers and owners will spend at least
three months at our training store.
The courses offer the following: Food and beverage knowledge,
specialized food preparation, efficient food serving
(controls), hygiene in kitchens and serving areas, operating
procedures for all electronic equipment, client and
customer relations, selling skills for management and
staff, general management skills and procedures and
daily administration.
All this is backed by on-going training and updates.
Project management
The Baron manages the design, layout and final plans
of each new store. We also implement the whole project
using our network of architects, builders, project managers
and sub-contractors. Ensuring that your store is ready
in minimum time and at the best cost.
The baron look
The new generation baron is more minimalist with a contemporary
look about it which has also not lost the traditional
essence of what has made the Baron famous. Each restaurant
is furnished in the same style and yet is unique by
way of design and interior decoration. The restaurants
are custom built to Baron specifications with drinking
shelves placed strategically around the bar area. The
smoking area usually is incorporated into the pub area.
Each Baron has an outdoor dining area to enjoy the most
of South Africa's sunshine. |
