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 | Colter's Bar-B-Q |
Business Type
FranchiseTotal Investment
$250,000Number of Units
14In Business Since
1983* For Current Info See:
Franchise Disclosure Document
Overview
For
over fifteen years, Colter's has served hickory-smoked
Bar-B-Q in the Dallas/Ft. Worth Metroplex. Colter's
Bar-B-Q is a family oriented, Texas/Western restaurant
company serving a wide selection of smoked meats,
hamburgers, and signature homestyle foods. Colter's
specializes in hickory-smoked beef brisket, pork
ribs, link sausage, barbecue chicken, turkey breast,
ham and pulled pork.
Products & Services
At
Colter's, our experience is on your side
Colters's was founded in 1980 by Peter McGuire, a veteran restauranteur who developed more than 100 Burger King franchises in Texas and the Northeast. Later, Peter joined the new Church's Fried Chicken franchise, developing dozens of them in California. In Dallas, he bought an existing barbeque restaurant, converted it to Colter's and began creating the menu and business system that has made Colter's a household word in the Dallas-Fort Worth area. The business system is one that pays close attention to detail . Colter's units feature hostesses who refill customer's drinks, imaginative paper-towel holders at each table, in lieu of napkins, and customer comment cards to keep emploees and franchises on their toes.
Over the years, Peter has asembled a loyal and efficient staff, most of them Colter's franchise owners themselves. He has developed a comprehensive eight-week franchise training program, designed to bring you to total readiness when you open your first Colter's Texas Barbeque. As an employee, in weeks one to four, you will learn the Colter's system from A to Z, working first begind the counter then in the service function. In weeks five through eight, you will function as a manager, overseeing personnel in all positions you learned in your first month. Also, at every step of the way, we test you to find out where we have failed to communicate. How well do you know grill-fry, smokehouse, service and management? After each test, we go back and fill in the gaps.
Beyond training, you will get additional help in making your program work: location specs and approval, on-site grand opening assistance, marketing materials of all kinds, and periodic franchise meetings. At a time when finding and keeping dependable employees is an industry problem, Colter's will show you how we have managed to keep many of our employees for ten years or more.
All in all, you get the benefit of literally hundreds of years of restaurant experience on the part of Colter's persnnel, as well as finely tuned strategy for attracting customers and building a strong, growable franchise.
We've already been chosen
In 1998, the Army and Airforce Exchange Services (AAFES), who operates a variety of restaurants on the U.S. bases throughout the world, began searching for a new restaurant concept. They sought one that would complement their already large "fleet" of Taco Bells, Popeyes, and Burger Kings. Specifically, they wanted a restaurant that would keep personnel on the base in the evening hours.
After a nationwide search, AAFES decided that Colter's had the concept and the operational expertise they were looking for. They signed a contract with Colter's tht is introducing our Texas Barbeque to bases around the world.
"There is alot of good barbeque out there", says Bill Moore of AAFES, "but Colter's was the only franchise that met all of our requirements. They offer consistently good quality food, with value pricing and a diverse menu that satisfies our worldwide customer base."
Another reason for choosing a new concept that is also a proven concept!
Colters's was founded in 1980 by Peter McGuire, a veteran restauranteur who developed more than 100 Burger King franchises in Texas and the Northeast. Later, Peter joined the new Church's Fried Chicken franchise, developing dozens of them in California. In Dallas, he bought an existing barbeque restaurant, converted it to Colter's and began creating the menu and business system that has made Colter's a household word in the Dallas-Fort Worth area. The business system is one that pays close attention to detail . Colter's units feature hostesses who refill customer's drinks, imaginative paper-towel holders at each table, in lieu of napkins, and customer comment cards to keep emploees and franchises on their toes.
Over the years, Peter has asembled a loyal and efficient staff, most of them Colter's franchise owners themselves. He has developed a comprehensive eight-week franchise training program, designed to bring you to total readiness when you open your first Colter's Texas Barbeque. As an employee, in weeks one to four, you will learn the Colter's system from A to Z, working first begind the counter then in the service function. In weeks five through eight, you will function as a manager, overseeing personnel in all positions you learned in your first month. Also, at every step of the way, we test you to find out where we have failed to communicate. How well do you know grill-fry, smokehouse, service and management? After each test, we go back and fill in the gaps.
Beyond training, you will get additional help in making your program work: location specs and approval, on-site grand opening assistance, marketing materials of all kinds, and periodic franchise meetings. At a time when finding and keeping dependable employees is an industry problem, Colter's will show you how we have managed to keep many of our employees for ten years or more.
All in all, you get the benefit of literally hundreds of years of restaurant experience on the part of Colter's persnnel, as well as finely tuned strategy for attracting customers and building a strong, growable franchise.
We've already been chosen
In 1998, the Army and Airforce Exchange Services (AAFES), who operates a variety of restaurants on the U.S. bases throughout the world, began searching for a new restaurant concept. They sought one that would complement their already large "fleet" of Taco Bells, Popeyes, and Burger Kings. Specifically, they wanted a restaurant that would keep personnel on the base in the evening hours.
After a nationwide search, AAFES decided that Colter's had the concept and the operational expertise they were looking for. They signed a contract with Colter's tht is introducing our Texas Barbeque to bases around the world.
"There is alot of good barbeque out there", says Bill Moore of AAFES, "but Colter's was the only franchise that met all of our requirements. They offer consistently good quality food, with value pricing and a diverse menu that satisfies our worldwide customer base."
Another reason for choosing a new concept that is also a proven concept!
Training & Support
Colter's
supplies the prototypical plans for construction. We'll help with
site selection and equipment vendor alternatives. We will also consult
on your financial proposal and are proud to be an SBA approved concept,
which should help in your investment.
Colter's provides pre-opening and grand-opening support with supervision, crew training, and all the things you may need at this time. Our Basic Management Training Program for the general manager, first assistant, as well as two smokehouse managers is important to the success of your team. While there is some classroom instruction, hands-on training at a DFW area restaurant represents the bulk of the 8 week course. The training is headed up by an experienced 10-year Colter's employee, who is a franchisee himself!
Colter's provides pre-opening and grand-opening support with supervision, crew training, and all the things you may need at this time. Our Basic Management Training Program for the general manager, first assistant, as well as two smokehouse managers is important to the success of your team. While there is some classroom instruction, hands-on training at a DFW area restaurant represents the bulk of the 8 week course. The training is headed up by an experienced 10-year Colter's employee, who is a franchisee himself!
Why Colter's Bar-B-Q?
Real
Quality
We serve hickory-smoked Bar-B-Q in a Texas cafeteria style format. Our menu includes Beef Brisket, Classic Pork Ribs, Baby Back Ribs, chicken, sausage, turkey breast, pulled pork, ham in sandwiches and platters with famous sides such as Homemade Onion Rings. Colter's meats are simply the best! We use only Certified Angus Beef plus fresh chicken, and quality ribs. This is authentic Texas Bar-B-Q, smoked for 18 hours in our pits with only hickory wood for our unique, smokey flavor profile. Our customers know their Bar-B-Q and they know Colter's is the "REAL STUFF!"
We serve hickory-smoked Bar-B-Q in a Texas cafeteria style format. Our menu includes Beef Brisket, Classic Pork Ribs, Baby Back Ribs, chicken, sausage, turkey breast, pulled pork, ham in sandwiches and platters with famous sides such as Homemade Onion Rings. Colter's meats are simply the best! We use only Certified Angus Beef plus fresh chicken, and quality ribs. This is authentic Texas Bar-B-Q, smoked for 18 hours in our pits with only hickory wood for our unique, smokey flavor profile. Our customers know their Bar-B-Q and they know Colter's is the "REAL STUFF!"
Are You a Good Fit for Colter's Bar-B-Q?
Real
Commitment
While Colter's Bar-B-Q is a proven restaurant concept, we need you to continue our franchise growth. Our vision is to position Colter's as the nation's premier Bar-B-Q chain, and we'd like to do it together.
Every Colter's provides the convenience of Drive-thru, Take-out and Catering. A warm, attractive blend of wood, brick, and stone comprise the structure. Internally, we utilize wood decor, exposed ceilings, and rustic finish to create a warm and comfortable western atmosphere. Colter's restaurants range from thse 700 sq. foot mall kiosk unit without seating, to free standing buildings ranging from 4250 sq. feet to 5350 sq. feet, seating 120 to 200 people. The free standing restaurants require 30,000 to 50,000 sq. feet of land. These options give Colter's the flexibility and the capability to enter several types of markets and provide different options for investment.
