
FRANCHISE TERMS
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Inventory and equipment purchase


Searching and training staff
Opening

Placement search and design



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WHAT FRANCHISE FEE INCLUDES
Part 1
Opening a restaurant
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Criteria and check-list for searching for the right placement
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Financial model including investment and rentability calculation
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Check-list for the interior design and contact for the reliable design studio
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Calendar plan for opening
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List of required legal norms
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Check-list for a lease contract examination
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List of needful equipment and inventory, furniture and so on
Part 2
Internal system and know-how
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Video training for each department (shisha, bar and kitchen)
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Thorough instructions of shisha, food and cocktails preparation
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Recipe for each position in the menu
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Theory for each department - shisha master, barmen, cook, waiter/waitress and manager
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methods of selling and our own algorithm for interaction with guests
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General safety instructions
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Check-list for opening/closing and working during the shift for all employees
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Communication scripts
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Instructions for how to handle force majeure situations
Part 3
Brandbook
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Complete brandbook with how-to-use instractions
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Menu’s structure, design and description, including seasonal menu’s
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Online promo materials templates for social media and web
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Offline promo materials templates for printing - business cards, vouchers, roll-ups etc
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Indoor and outdoor signboard design
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Promotional video compilations and video ads
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Uniform design
Part 4
Marketing
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Competition analysis template
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Pre-launch marketing strategy
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Price formation
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Launch marketing strategy, grand opening
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SMM and advertisement strategy
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Offline marketing strategy
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Loyalty programs
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Instructions for dealing with negative reviews
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Recommendations for social media content plan creation
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Discount system
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Special offers and their usage
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Marketing analysis instructions and tools
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Ready-made website with accepting online reservations
Part 5
HR
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Schedule making recommendations
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Workflow arrangement during shifts
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Employees KPI’s, work analysis and evaluation
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System of motivation, incentives and sanctions
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Sales plan and system of bonuses
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Employees assessment
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Employee work standards and ethics
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Criteria for recruitment
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Check-list for interviews
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Management theory and recommendations
Part 6
Finances and cashflow
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Automated finance management system
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Costs monitoring system
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Automated salary calculation
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Impulse rate - all needful outputs in one place, to run quick checks System shows if something is wrong in your bar
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Guidance for inventory and possible inaccuracies
Part 7
Operations
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Sanitary norms and food storage standards
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Bar and kitchen work norms
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Check-list for cleaning
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Inventory cleaning calendar
Franchise fee – cost of the franchise, paid upon signing a franchise agreement.
WHAT ROYALTY INCLUDES
Royalty – cost of updates and support for franchisee, paid monthly.
Monthly party plans with
full hosting instructions
Marketing support, ad videos,
strategy updates.
Design support, SMM templates,
new graphic and photo content.
Internal system updates,
new analytic instruments.
New menu every 3 months with recipes and prepared menu design.
Chat for communication between
all franchisees and head office.

FRANCHISE PRICE
SMOKEBERRY Shisha Lounge Bar
Population
up to 500 000
from 500 000
capital
Franchise fee
2 500 €
3 500 €
4 000 €
Royalty
200 €
300 €
400 €
SMOKEBERRY Shisha Lounge Bar & Sushi*
Population
up to 500 000
from 500 000
capital
Franchise fee
2 900 €
3 900 €
4 000 €
Royalty
250 €
350 €
400 €
* we recommend to open with sushi, since kitchen increases average bill very well attract new customers and allow to set working hours earlier.
TM