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Franchise: VooDoo BBQ & Grill

Initial Investment
LOW:$340,500
HIGH: $625,000
Change in Units

Ongoing Support
Purchasing Co-ops
Newsletter
Meetings
Toll-Free Line
Grand Opening
Internet
Security
Field Operations
Marketing Support
Co-op Advertising
Ad Slicks
National Media
Regional Media

Training Onsite: 10 days

Training at headquarters: 5-7 weeks

Number of employees required to run: 20 - 25

About VooDoo BBQ & Grill

While working as an accountant, Tony Avila began doing some side projects for Alton Doody, a successful restaurant developer. When Avila began considering starting his own business, he and Doody discussed food concepts and realized that despite the popularity of barbecue throughout the South, barbecue restaurants were rare in south Louisiana. Avila contacted his old college roommate Dino Arvanetes, who had experience managing a Ruth's Chris Steakhouse, and the three of them partnered to open the first VooDoo BBQ & Grill restaurant on the parade route in New Orleans on Mardi Gras day in 2002. The fast-casual barbecue concept began franchising in 2006, expanding first throughout Louisiana and then branching out into other southern states.

Founded

2002

Franchising Since

2006 (11 Years)

Corporate Address

40306 Hwy. 42, #202D Prairieville, LA 70769

CEO

Tony Avila

Units (Locations)

Where Seeking Franchisees:
Franchisor is seeking new franchise units in the following regions/states:
See List

Financial Requirements

Initial Investment

$340,500 - $625,000

Net-worth Requirement

$600,000

Liquid Cash Requirement

$150,000

Ongoing Fees

Initial Franchise Fee

$35,000 - $35,000

Ongoing Royalty Fee

5%

Ad Royalty Fee

2%

Financing Options

Veteran Incentives


10% off franchise fee

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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: November 11th, 2013

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