FIVE GUYS
THE FIVE GUYS STORY Five Guys has been a Washington, DC area favorite since 1986 when Jerry and Janie Murrell offered sage advice to the four young Murrell brothers: Start a business or go to college. The business route won and the Murrell family opened a carry-out burger joint in Alexandria, Virginia. Under the guidance of Jerry and Janie, the Murrell family served only hand-formed burgers cooked to perfection on a seasoned grill along with fresh-cut fries cooked in pure peanut oil. The little burger joint quickly developed a cult-like following. Press paid attention. Customers voted the burger #1 in the metro area. During the 1980 s and 1990 s the Murrell family perfected their simple system. Five Guys was The Place to get a fresh, juicy burger with all the toppings you could stuff between fresh-baked buns. A fifth brother was born and, as their family grew, so did their business. Four more restaurants with sit-down seating were added to accommodate the growing clientele. Early in 2003 Jerry and Janie, together with the five guys began offering franchise opportunities. In just under 18 months, Five Guys Enterprises sold options for over 300 units. The overwhelming success of franchising a local restaurant made national news with articles in trade publications such as Nation s Restaurant News, Restaurant Business Magazine, and the Franchise Times. Now, over 20 years after Five Guys first opened, there are over 850 locations nationwide and over 1500 units in development. Five Guys continues to receive media attention and has a growing cult-like following across the nation. The family attributes the growth to their passionate and often fanatical focus on Quality, Service, and Cleanliness and their continual effort to keep things simple.
QUALITY, SERVICE AND CLEANLINESS The food service business is founded on the tenants of Quality, Service and Cleanliness. Five Guys does not take those tenants lightly and has built an owner-operated business model focused fanatically on our food, our crew, and consistency of product and experience through art and training. THE FOOD... Five Guys is fanatical about the quality of the ingredients that make up our simple menu. As a result, the Five Guys menu was free of artificial preservatives, trans fats and had no hidden ingredients or chemicals well before saturated fats, trans fats, gluten or preservatives became popular topics. There may be faster or more systematic ways to cook our food, but Five Guys is focused on the fact that preparing food is both a science and an art form. There are no timers, and all cooking instructions require the grill or fry cooks to use their senses of sight, touch and taste in their cooking methods. Although we have streamlined our processes to prepare our food quickly for guest, we do not skimp when it comes to preparation. Lettuce is shredded daily by hand, tomatoes, onions and jalapenos are cut or sliced daily and any non produce product comes from what Five Guys considers the BEST source possible. THE CREW... At Five Guys we ensure that our employees have the same love and passion about our burgers as the original Five Guys. Through training, and multimillion dollar bonus programs we strive to create an ownership mentality with each and every crew member. Through this sense of ownership, our crew members are driven to succeed by being themselves. Our customer service training is not scripted and we strive for each crew member to interact with guests in a sincere and authentic manner. As a result, each crew member takes pride in every burger and fry and through every customer interaction. THE CONSISTENCY... Customers demand, and Five Guys requires, that our food quality is consistent across the system. Rather than relying on science and technology, Five Guys achieves consistency through training and the ownership mentality instilled in our crew. Crew members are not afraid to throw out product if it does not meet Five Guys and their own standards. Every crew member is thoroughly trained not only on how to prepare our food, but why we do things the way we do. Additionally, we partner with vendors who have the same passion and focus on the quality and consistency of their products. They have a vested interest in ensuring that their products are perfect in every Five Guys restaurant.
FIVE GUYS STANDARD MEP REQUIREMENTS MECHANICAL Preference is to have an independent system dedicated to the tenant space. System shall be zoned to separate the dining area from the kitchen and prep room. High efficiency dual circuit units with economizers are recommended. Seven day programmable thermostats with remote sensors as required. HVAC: For estimating purposes, provide 1 ton of cooling for every 125-150 square feet. Units 7.5 tons and larger should have two circuit. All HVAC systems should be engineered and the unit sizes should be justified by heat/cool load calculations. Ductwork: Toilet Exhaust: ELECTRICAL Gas Heat: Electrical Heat: All ductwork in the dining area shall be gasketed spiral ductwork, painted Five Guys red. Access to run (3) 8 round ducts to a central exhaust fan located on the roof. The duct sizes referenced are based on a typical layout with two single user restrooms and mopsink, each exhaust 150 cfm. Separately metered electrical service shall be brought to the tenant premise inclusive of the following: 1. 400 amp, 120/208Y, 3 phase, 4 wire service 2. C/T, Meter and 400 amp, 3-pole main disconnect 3. Conduit and feeders from C/T to tenant panels 4. (2) 42 position, 3 phase load centers, located per tenant plans Separately metered electrical service shall be brought to the tenant premise inclusive of the following: 1. 800 amp, 120/208Y, 3 phase, 4 wire service 2. C/T, Meter and 400 amp, 3-pole main disconnect 3. Conduit and feeders from C/T to tenant panels 4. (2) 42 position, 3 phase load centers, located per tenant plans PLUMBING Domestic Water Service: Dedicated 2 water service with 1.5 meter stubbed into the tenant space. Provide a 2 RPZ and drain if required by local jurisdiction. Minimum water pressure at tenant space shall be 55 PSI or a booster pump may be required. Sanitary: Grease Interceptor: Gas: Data: Telephone: 4 sanitary sewer line stubbed into the tenant space with an invert depth suitable to drain floor sink from anywhere within the tenant premise. 4 kitchen waste sewer line stubbed into the space with an invert depth suitable to drain a floor sink from anywhere within the tenant premise (if common or dedicated exterior grease interceptor is available). Typical interior grease interceptor sized for 150 GPM/375 LBS sludge capacity, exact size to be verified with local jurisdiction. Areas that require exterior grease interceptors typically require minimum of 750 gallon structure, exact size to be verified with local jurisdiction. Some areas require such as the WSSC require a minimum 1,600 gallon structure. Separately metered gas service shall be brought to the tenant space and must meet the following: 1. 750 MBh @ 6 WC for equipment ONLY (estimate 2 service assuming a 150 foot developed length) 2. 1,500 MBh @ 6 WC if gas space heating is required (2.5 service assuming a 150 foot developed length) High Speed Internet - DSL, Cable Modem required 1.5 conduit with a pull string from the main phone board to the tenant space at a location specified by the tenant. FGE/SMR/1012/E
FIVE GUYS SITE AND TRADE REQUIREMENTS DEMOGRAPHIC PARAMETERS Population (Day Time): Population: SITE Size: Exposure: Frontage: Ceiling Height: HVAC: Gas: Electrical: Data: Water: Parking: Signage: Patio: Co-Tenancy: 8,000/10,000/20,000 IN 1/2/3 Mile Radius Site must be in a recognized commercial area with traffic generators Site permits easy vehicular or pedestrian access from employment base 10,000/25,000/50,000 IN 1/2/3 Mile Radius 6,000 or more households within 1-mile radius (with $60,000 Avg. Household Income Per Year) Ideal size 2,500 square feet which will support 75 to 80 seat count Will consider range of 2,000 to 3,000 square feet depending upon projected volume Corner or End-Cap location Architecture: Building must offer unique or progressive architectural character 32 linear feet minimum 12-6 bottom finish ceiling to allow for exposed spiral ductwork in dining room. 10-4 to bottom of finish ceiling in prep room. System must be suitable for a commercial restaurant and kitchen. Building must be able to accommodate a commercial Type I hood system at a reasonable cost. For estimating purposes the system shall be designed to provide 1 ton of cooling for every 125 to 150 square feet, minimum (2) units for zoning purposes. Separately metered gas service shall be brought to the tenant space and must meet the following: 1. 750 MBh @ 6 WC for equipment ONLY (estimate 2 service assuming a 150 foot developed length) 2. 1,500 MBh @ 6 WC if gas space heating is required (2.5 service assuming a 150 foot developed length) Separately metered electrical service shall be brought to the tenant premise inclusive of the following: 1. 400 amp, 120/208Y, 3 phase, 4 wire service 2. C/T, Meter and 400 amp, 3-pole main disconnect 3. Conduit and feeders from C/T to tenant panels 4. (2) 42 position, 3 phase load centers, located per tenant plans High Speed Internet - DSL, Cable Modem required Dedicated 2 water service with 1.5 meter stubbed into the tenant space. Provide a 2 RPZ and drain if required by local jurisdiction. Minimum water pressure at tenant space shall be 55 PSI or a booster pump may be required. Minimum 35 dedicated parking spaces (if not a high pedestrian area) Must permit Five Guys signage package Size of exterior signage must be reasonably visible at a distance of 80 yards and at least 48 inches tall. Exclusive Patio with 15-30 seats is desirable, railing and bollard lighting around patio is preferred. Preferred: Target Centers, grocery centers, theaters, medical facilities, educational facilities, community centers, and other high-quality restaurants. FGE/STR/1012/E
FIVE GUYS STORE 425 - RENTON, WA STORE 1073 - MARYSVILLE, WA STORE 1301 - NORTH CANTON, OH
FIVE GUYS ENTERPRISES, LLC 10440 Furnace Road, Suite 205 Lorton, VA 22079 Phone: 703.339.9500 Fax: 703.339.9501 www.fiveguys.com