Franchising Information Package
TABLE OF CONTENTS Company Overview 3 Mission & Growth 4 Company History 5 What Makes Us Different 6 Site Requirements & Investment 7 Franchisee Requirements 8 Management Team 9 Live Fresh 10 Training & Support 11 Marketing 12 Menu 13 Catering 15
COMPANY OVERVIEW Gyroville was created in 2010 from the need to fulfill the lack of Mediterranean cuisine in the fast, casual market. Gyroville starts with the freshest ingredients available and prepares them using recipes that combine old school Greek traditions with a modern day twist. The concept allows the customer to follow their choice of protein from the grill or vertical spit through an assembly line process where they choose from the freshest ingredients and homemade sauces available. The first Gyroville opened in January 2010 in Fort Lauderdale, Florida. There are currently 9 corporate run locations in South Florida. live fresh. eat fresh.
MISSION Gyroville is committed to providing each guest with a quality experience as follows: Our Mission: To Please Customers In A Way That Generates Loyalty. Greet every guest with a warm Welcome to Gyroville. Provide a product that is fresh and consistent on a daily basis. Offer attentive and efficient service to all guests. HISTORICAL GROWTH 2010 2011 2012 2013 Units Open 2 2 4 1 Unit Growth 100% 100% franchising development began 2014 9 thru 9/14
COMPANY HISTORY Owner and founder, Lambros Kokkinelis utilized his years of culinary and hospitality experience and combined that with the rich tradition of his family s recipes and work ethic to create Gyroville. The first Gyroville opened in January 2010 in Ft. Lauderdale, Florida. Initially it was known as Mr. Gyros until the opening of the second restaurant in Pembroke Pines, Fl. In November 2010 it became known as Gyroville. Gyroville was borne out of the need for less expensive yet still healthy and fresh dining options. Mr. Kokkinelis has proven to himself, potential investors and employees that the business would profit in both good and bad economic environments. This was really the cornerstone of his thought process when he founded the company.
THE GYROVILLE DIFFERENCE All restaurants claim to serve good food and offer their guests excellent customer service. These qualities are not enough to make a restaurant stand out from the rest of the competition. Gyroville uses a Build Your Own Concept that allows the guest to choose from a variety of freshly prepared proteins, homemade sauces & crisp vegetables. Gyroville has created flavored tzatziki sauces made from 100% Greek yogurt. Spinach Jalapeno, Mediterranean Mustard & Feta Tzatziki are some of the varieties served at our locations today. We also serve two types of Hummus, which are made with chick peas, tahini, olive oil & lemon juice.
INVESTMENT SITE REQUIREMENTS 1000-1400 SF for inline locations with outdoor dining Modular building plan for freestanding sites Prime area in first class shopping center High visibility, easy access & convenient Equipment financing available through Marlin Median household income of $60k plus The following is a summary of a proposed new unit cost. These figures are based on the actual cost of the most recent Gyroville restaurants. *Actual costs will vary depending on size, location, type, etc. Fees & Permits $38,000 Tenant/Leasehold Improvements $150,000 Equipment, Furnishings, Signage $120,000 Insurance & Inventory $7,200 *Total Cost $315,200
Minimum Net Worth: $750,000 Liquid Capital Req: $200,000 Franchisee Requirements Franchisee must work full time (>50 hours per week) as the owner/ operator for a minimum of one year during the initial term of the franchise. Franchisee may hire a qualified GM, who must complete the Gyroville Franchisee Training program, to work full time (>50 hours per week). Must work a minimum of 5 days per week. Must work during the peak meal periods in order to build relationships with customers. Adhere to the strict customer service standards set forth by Gyroville. May only be employed by Gyroville while working at Gyroville. May not participate in any other job that interferes with daily responsibilities.
Lambros Kokkinelis Founder & Chief Executive Officer MANAGEMENT TEAM Lambros Kokkinelis serves as the Chief Executive Officer of GYROVILLE Franchising Company LLC. Mr. Kokkinelis is the founder of the GYROVILLE brand and owned and operated the first GYROVILLE restaurant, which opened in 2010. Specifically, Mr. Kokkinelis realized the trend towards fast, healthy food and decided to open a fast casual restaurant featuring a healthier cuisine based on his Greek heritage. In addition to his experience owning and operating various GYROVILLE restaurants, Mr. Kokkinelis has also been the owner/ operator of three Moonlite Diner locations in South Florida since 2004. Mr. Kokkinelis attended the Culinary Institute of America in Hyde Park, New York from 1993-1995. There, he fine-tuned his culinary knowledge, which would prove invaluable throughout his career. David Kurlander Chief Operating Officer David Kurlander serves as the Chief Operating Officer of GYROVILLE Franchising Company LLC where he is responsible for day-today operations. Prior to this, he was the Director of Operations of Gyroville, where he utilized his experience to create and implement systems that helped structure food cost, purchasing and day-to-day operations. Before joining GYROVILLE, Mr. Kurlander was the Director of Operations for Urban Life Restaurant Group from 2005-2010. In that position, he oversaw day-to-day operations for the Moonlite Diner's in South Florida. Mr. Kurlander also relies on his culinary experience, where he earned an Associates Degree in Culinary Arts from the renowned Culinary Institute of America in Hyde Park, New York. His ability to use this experience enables him to have a better perspective when making operations decisions. He also holds a Bachelors Degree in Liberal Arts from the University of Wisconsin- Madison. Oscar Martinez Chief Quality Officer Oscar Martinez serves as the Chief Quality Officer of GYROVILLE Franchising Company LLC. He attended Le Cordon Bleu where he received his Associates Degree in 2010. Oscar worked in various restaurants as a line cook before taking over the buffet kitchen in charge of private parties and weddings, at the Santo Domingo Country Club in Dominican Republic. He joined Gyroville in 2010 as a team member at our second location in Pembroke Pines, Florida. He was soon promoted to assistant store manager before being given the opportunity to open Gyroville s fifth location in Miami Lakes, Florida in 2012. Oscar then continued to open the next four locations until being promoted to multi unit manager at the end of 2012. In 2013, Oscar became the Chief Quality Officer to support the upcoming franchising company while overseeing quality assurance for the entire company.
live fresh. Mediterranean cuisine is spreading across all segments of the restaurant industry, from quick service to fine dining, and is popping up even in non-mediterranean restaurant concepts. Nation s Restaurant News, a Technomic report, Healthy Eating Consumer Trend Report The Mediterranean diet not only reduces the risk of heart disease, but has been associated with a reduced risk of cardiovascular mortality, cancer mortality and Parkinson s and Alzheimer s diseases. The diet incorporates the basics of healthy eating which includes plant based foods, healthy fats, herbs and spices, and eating fish and poultry, all of which the Company provides. Mayo Clinic Greek yogurt regular yogurt strained to remove much of the liquid whey, lactose and sugar has a thicker consistency. Consumers perceive the product as healthy since consuming the same number of calories delivers twice the protein and half the sugar. Greek yogurt s nutritional superiority has helped elevate the product to a super food status in the United States. Cheese Market News, It s All Greek To Me, Edward Zimmerman
TRAINING & SUPPORT 3 week hands-on training in a corporate location. 1 week on-site support during the Grand Opening of your location. Periodic store visits from our team members. A comprehensive Confidential Operations Manual. Training documents and procedures for all your staff. Human resource documents & tools. Support from Gyroville Franchising Company 24/7 via telephone or email. Buying power with approved vendors. Pre-negotiated purchasing programs & national pricing.
MARKETING Assistance with everything you need to support your day-to-day operation. Assist in pre-marketing buzz creating & distributing press releases in your market area. Grand Opening planning assistance. Creative design for direct mail, offers, etc. Local store marketing creative material. Provide you with marketing analysis based on Gyroville history. 26,000 e-mail addresses on our Fresh Club loyalty program. Web Site Banners and Social Media blasts for new store announcements.
CATERING Gyroville Catering allows you to Build Your Own Pita at your next corporate or family event. We offer the same fresh choices that are available at our locations. Catering comes with everything you need including serving utensils, plates and chafing dishes. Let us handle the food preparation so you can take care of your guests and enjoy your event. *Available for groups of 15 or more
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