Taffer's Tavern Franchise

Franchisor Assistance

Taffer's Tavern provides comprehensive support to its franchisees. Before opening, the franchisor offers written materials for site and market analysis, and upon request, provides on-site location evaluations (at the franchisee's cost). Franchisees receive prototype design plans, the Confidential Operations Manual, a list of approved suppliers, and mandatory HQ Initial Training for at least three key employees (included in the initial franchise fee, but travel and living expenses are the franchisee's responsibility). Taffer's Tavern also reviews the grand opening advertising campaign and provides up to 17 days of free on-site pre-opening and post-opening assistance and training by one representative. For multi-unit operators, pre-opening assistance may be optional and at cost for subsequent units. Ongoing support includes periodic inspections and evaluations of the restaurant, review of annual advertising plans, and advice and written updates on management and operations techniques, new equipment, food products, recipes, and preparation. Taffer's Tavern may conduct mandatory training programs and seminars for franchisees and their personnel, as well as annual franchisee meetings, for which the franchisee pays a per-person fee and expenses. Additional on-site training is available upon request or if deemed necessary, at the franchisee's expense. Taffer's Tavern also administers the Worldwide Creative Marketing Fund and has the right to determine the maximum prices for goods, products, and services sold by the restaurant. Taffer's Tavern does not assist with employee hiring or permit/license acquisition.

Ideal Candidate Profile

Taffer's Tavern seeks franchisees who meet specific educational, managerial, and business standards, demonstrating good moral character, business reputation, and credit rating. Ideal candidates should possess an aptitude and ability to conduct the restaurant business, potentially evidenced by prior related business experience. They must also have sufficient financial resources and capital to operate the business. The Designated Controlling Principal is required to be a minimum 10% equity owner and responsible for the general oversight and management of the restaurant. General Managers and Managers are expected to devote their full time and reasonable efforts to day-to-day operations and must meet educational and business experience criteria. A Principal may serve as a General Manager or Manager if they have at least three years of previous restaurant management or ownership experience.