The Brand Advantages to Development of Non-Traditional Franchise Locations

We want to create a compelling reason for qualified entrepreneurs who have been considering restaurant ownership to make their move, said Chris Elliott, CEO of FSC. Reducing the upfront franchise fee significantly lowers one of the initial barriers to entry, but the bigger opportunity comes from opening quickly.

• If a franchisee opens their restaurant within 12 months, we’ll eliminate royalties for that first year and invest alongside them in their grand-opening marketing. We want owners focused on building their business and establishing themselves in the community from day one.

FSC is also introducing a separate incentive for existing restaurant owners interested in converting their current location into a Beef ‘O’ Brady’s or The Brass Tap. Qualified operators who sign a single-unit conversion agreement will pay no initial franchise fee, a $25,000 discount.

• Operators who complete their conversion and open within 9 months of signing will also pay 0% royalties for their first year of operation and receive up to $2,500 in matching grand-opening marketing funds.

The conversion incentive is designed to give restaurant operators a lower-cost path to an established franchise system while leveraging existing restaurant space and infrastructure.

• There are independent restaurant operators across the country who already have the location, equipment, employees and restaurant experience, but they may be looking for a stronger brand, proven systems and more support behind them.

FSC has also continued investing in restaurant development, marketing, technology and operational support while evaluating more efficient prototypes intended to reduce development costs. The new incentive builds on those efforts by reducing initial fees and providing additional support during the critical first year of operation.

• We believe strongly in the future of both Beef ‘O’ Brady’s and The Brass Tap, and we’re willing to invest alongside franchisees who are ready to grow with us. There is still significant white space available, and we have a development and support team that knows how to get restaurants open and help operators build momentum.