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Mission Statement

TO EXECUTE A SUCCESSFUL SOCIAL EXPERIENCE IN A UNIQUE VENUE.

WE WILL ACHIEVE THIS BY CONSISTENTLY DELIVERING A QUALITY PRODUCT AND FOCUSING ON POSITIONING OUR CONCEPTS TO BE THE MARKET LEADERS

Six Company Values:
Service is the cornerstone of this business. Service to each other is just as important as service to our guests. We are all here to serve! When a guest comes to dine, they dont care about any of the personal challenges that we may endure. They are expecting a great service experience, and that is what they deserve. Similarly, your fellow employees may often need support or assistance. When this time arrives remember, we are all here to serve!

Consistency is the foundation of successful business. Your guest will be expecting you to deliver a consistent service experience. You will be expecting the kitchen to consistently prepare the food with the same level of quality and in the same timely manner. Your manager will expect you to consistently show up to work on time. You will expect your manager to consistently post your schedule on time. We must be consistent in all of our approaches.

Focus is necessary for us to perform consistently. Restaurants can be dangerous environments, and we must always focus on completing the task at hand. To achieve in life one must have goals or objectives and then focus on completing those objectives. Living life with focus also needs determination. It was once said that Life does not have an auto-focus button.

Intelligence is not naturally occurring. It takes commitment. Intelligent people read daily- magazines, newspapers, books, etc. The brain needs constant training. Remember that the human body is inherently trained to only use one tenth of its full potential. Whatever your craft may be, approach it intelligently and study everything about it that you can.

Patience is necessary to achieve the aforementioned four values. We must have patience with each other. A productive work environment is one that includes synergy. Synergistic environments require its members to patiently support each other at all times. Remember that a chain is as strong as its weakest link. A team is as strong as its weakest member.

The Engine: One final thought. An engine has several wheels and motors that are all powered by the same source. No wheel or motor is more important than the other. If a wheel disconnects or if a motor breaks, the engine will not properly move the car. In this respect, a restaurant is much like an automobile engine.



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The Franchise Program

Click Here to View "Uncorked" Sales Presentation

Franchise Fee: $55,000
Royalty: 4% of Gross Sales

National Advertising Fund Contribution:
1% of Gross Sales

Franchise Fee:
Like every Franchise Opportunity, we charge a Franchise Fee. Unlike every Franchise Opportunity it comes with lots of services. Those services include:

Location Selection Assistance -
If a Franchisee does not have a location, we will work with local brokers and/or city agencies to assist the Franchisee in finding available locations.  After the Franchisee has narrowed down all of the available locations to three final locations, we will meet in your city and visit each location as well as meet with the landlords at each location. We want you to have the best deal possible and will assist in brokering that deal.

Architectural Assistance -
Included in the Franchise Fee is 12 hours for our in-house architect to assist with layout and basic design. You will need a local architect of record for local permitting, but we help you get started.

Grand Opening Assistance -
After your doors open and the kinks have been smoothed out. we recommend a Grand Opening Event to officially announce the opening of The Wine Loft. We have four different Grand Opening Event formats to choose from, and the Franchise Fee includes our managing the execution of your event by our in-house event planner.

Management-Selection Assistance -
Some Franchisees will elect to source local management. We are happy to assist our Franchisees through the interview process and qualification of competent management.

Initial Training -
As a Franchisee you will be required to complete three  weeks of training. Two weeks of training is to be conducted in one of our training stores, and one week of training will be conducted at your location by our Certified Trainer. The Franchise Fee includes the cost of our Trainers; however, you will need to cover your own transportation and lodging costs.

On-Line University Staff-Training Program -
One of the biggest challenges any Franchisee will encounter is training its line Staff. The Doyle Restaurant Group Franchise Company has a comprehensive four step Training Program that provides its Franchisees’ Service Staff to receive an on-line certification. The University Program also has several Advanced Training Portals for the Franchisees to challenge its Staff to further develop wine knowledge.

Comprehensive Intranet and Web Page -
All documents, procedures, systems, recipes, and other instruments that Franchisees will need to properly operate their franchise are stored on our company intranet. Each Franchisee will have a web page on our wineloft.net website whereby they can upload their own calendar of events and keep their customers up to date on current promotions and contact information. Access for the Franchisees to the intranet is through a secure portal on their webpage.

Royalty -
Our royalty of 4% is based on Gross Sales. Weekly our franchisees send us a Royalty Statement that states their Gross Revenues for the week and the amount of the Royalty. Weekly that Royalty is drafted from the Franchisees Bank Account via an ACH debit.

National -
We have a National Ad fund of 1% of Gross Sales. These funds are drafted weekly via ACH. They are pooled into a fund with all other Franchisees. At the end of The Doyle Restaurant Group Franchise Company’s Fiscal Year, the allocation of these funds will be included in its annual report.


Approximate Timeline & Process

From the time a Franchisee is Qualified Financially it can take up to six months or more, from start to finish:

1. 1/1/2006 - Financial Qualification

2. 1/2/2006 - Introduction Discussion

3. 1/3/2006  - Send out the UFOC for Review 
The Receipt Document of the UFOC must be signed and e-mailed or faxed back to us. This puts the candidate under NO obligation, but does fulfill our legal obligations concerning the delivery of the UFOC. This starts the 10 day process for candidate review. No agreements or contracts can be signed during this time. No money can be collected during this period.

4. 1/10/2006  - Follow up by Phone for Q and A 
Our attorney will gladly talk with the candidate and/or the candidate's attorney, to answer any and all questions concerning the UFOC.

5. 1/14/2006  - Execute a Development/Franchise Agreement and Solidify Territory
We will come to you the candidate, OR you can come to Baton Rouge (Corporate Headquarters), OR we can do this electronically! We will decide upon the territory, fill the appropriate spaces in the appropriate Agreement, sign the Agreement, AND collect the Franchise Fee at this point.

6. 1/19/2006  - Research and Qualify Locations 
We will look at the locations (either ones that you have chosen, or ones that we have determined will be a great fit for The Wine Loft), meet with the landlords, and make the final decision on which site makes the most sense for The Wine Loft. We want you to have the best deal possible and will assist in brokering that deal!

7. 2/9/2006  - Execute a LOI

8. 2/23/2006  - Execute a Lease 
At this point, the construction clock begins to tick! Depending upon the location and what needs to be done, this build-out can take anywhere from 6 weeks to 6 months or more.

9. 2/26/2006  - File for all Permits/Licenses

10. 3/2/2006 -  Begin Architectural Design 
Included in the Franchise Fee is 12 hours for our in-house architect to assist with layout and basic design. You will need a local architect of record for local permitting, but we help you get started.

11. 3/15/2006  - Submit for Approval

12. 3/30/2006  - Finalize Design

13. 4/8/2006  - Construction Begins

14. 6/7/2006  - Construction Completes

15. 6/2/2006 -  Staff Hiring/Training Begins 
Some Franchisees will elect to source local management. We are happy to assist our Franchisees through the interview process and qualification of competent management. We also have a comprehensive four step Training Program that provides Franchisees Service staff to receive on-line certification. The Wine Loft also has Advanced Training Portals (through our On-Line University Staff-Training Program) to challenge the Staff to further develop wine knowledge.

16. 6/14/2006  - Open 
After your doors open and the kinks have been smoothed out, we recommend a Grand Opening Event to officially announce the opening of The Wine Loft! We have four different Grand Opening Event formats to choose from, and the Franchise Fee includes our managing the execution of your event by our in-house event planner!