The Haagen-Dazs Shoppe Co. Inc.
Ice cream, frozen yogurt
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The Haagen-Dazs Shoppe Co. Inc.
Ice cream, frozen yogurt

About
Founded

1961

Franchising Since

1977 (42 Years)

Corporate Address

500 Washington Ave. S., #2040
Minneapolis, MN 55415

CEO

Adam Hanson

Financial Requirements
Initial Investment

$164,518 - $542,738

Net-worth Requirement

$200,000

Liquid Cash Requirement

$80,000

Ongoing Fees
Initial Franchise Fee

$30,000 - $30,000

Ongoing Royalty Fee

4%

Ad Royalty Fee

1%

Financing Options

The Haagen-Dazs Shoppe Co. Inc. has relationships with third-party sources which offer financing to cover the following: 
franchise fee, startup costs, equipment, inventory, accounts receivable

Veteran Incentives

25% off franchise fee

Support Options
Ongoing Support

Newsletter

Meetings/Conventions

Toll-Free Line

Grand Opening

Online Support

Security/Safety Procedures

Field Operations

Marketing Support

Co-op Advertising

Ad Templates

National Media

Regional Advertising

On-The-Job Training:

4 days

Classroom Training:

10 days

Additional Training:

Regional training sessions

Absentee Ownership Allowed
Number of Employees Required to Run:

8

Bio
First sold exclusively in New York City gourmet shops, Häagen-Dazs ice cream started distribution in 1961. As word grew, the first franchises opened in the mid-1970s.

Häagen-Dazs ice cream is distributed in more than 50 countries with shops in more than 600 locations.

Cost
Initial Investment: Low - $164,518 High - $542,738
Units

Units (Locations)

Where Seeking Franchisees:

Franchisor is seeking new franchise units throughout the U.S.
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: July 9th, 2018