Freddy's Frozen Custard & Steakburgers
#51 Franchise 500| Frozen custard, steakburgers, hot dogs
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Freddy's Frozen Custard & Steakburgers
Frozen custard, steakburgers, hot dogs

About
Founded

2002

Franchising Since

2004 (15 Years)

Corporate Address

260 N. Rock Rd., #200
Wichita, KS 67206

CEO

Randy Simon

Financial Requirements
Initial Investment

$577,968 - $1,986,361

Net-worth Requirement

$850,000

Liquid Cash Requirement

$250,000

Ongoing Fees
Initial Franchise Fee

$25,000 - $25,000

Ongoing Royalty Fee

4.5%

Ad Royalty Fee

0.375%

Support Options
Ongoing Support

Purchasing Co-ops

Newsletter

Meetings/Conventions

Grand Opening

Online Support

Security/Safety Procedures

Field Operations

Site Selection

Proprietary Software

Franchisee Intranet Platform

Marketing Support

Ad Templates

Social media

SEO

Website development

Email marketing

On-The-Job Training:

225 hours

Classroom Training:

15 hours

Absentee Ownership Allowed
Number of Employees Required to Run:

30

Freddy's Frozen Custard & Steakburgers is ranked #51 in the Franchise 500!
Bio
Freddy's Frozen Custard is named for WWII veteran Freddy Simon, whose sons teamed with experienced restaurateur Scott Redler to open the first Freddy's in his hometown of Wichita, Kansas, in 2002. The company began franchising in 2004. Freddy's restaurants serve steakburgers, hot dogs and frozen custard.
Cost
Initial Investment: Low - $577,968 High - $1,986,361
Units
+16.5%+44 UNITS (1 Year) +94.4%+151 UNITS (3 Years)

Units (Locations)

Where Seeking Franchisees:

Franchisor is seeking new franchise units worldwide.
Franchise Financing
Using 401(K)/IRA Funds
  • Tax Penalty-Free
  • Debt Free
  • Expert Guidance
Learn More

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Disclaimer

The Franchise 500 is not intended to endorse, advertise, or recommend any particular franchise. It is solely a research tool you can use to compare franchise operations. Entrepreneur stresses that you should always conduct your own independent investigation before investing money in a franchise.
Updated: September 21st, 2018