Opportunity Overview Lease Price/Terms Miscellaneous Operations Recast Earnings Click HERE to Contact Us About This Business! Fi

Total Page:16

File Type:pdf, Size:1020Kb

Opportunity Overview Lease Price/Terms Miscellaneous Operations Recast Earnings Click HERE to Contact Us About This Business! Fi Business Team Opportunity Overview Mergers and Acquisitions EG10421 - Franchises United States Click HERE to contact us about this business! New York City famous The Halal Guys The Halal Guys Franchise is the fastest-growing American Halal franchise in the world with locations across North America, Europe, and Asia. Serving up delicious mouthwatering chicken, gyros, and falafel platters to devoted fans. The Halal Guys represents the epitome of the American Dream. This iconic brand’s fascinating origins tale is similar to scores of others who also emigrated to America in search of a better life. As a result of this journey, countless cultural traditions (and cuisines) crossed over into the United States over the years. The Halal Guys’ story begins in 1990 with three Egyptian founders, who first started a hot dog cart in New Yo Recast Earnings (Not Verified By Business Team) Financial Data Not Available Operations Number of Employees Full Time Part Time Licenses Required Local jurisdiction food handler permit and Non-Owners 0 0 business license. Owners 0 0 Hours of Operation New owners discretion Price/Terms Lease Asking Price $315,600 Monthly Rent Including NNN $0 Down Payment $315,600 Expires Inventory (included) $0 Option No Size (sq.ft.) 1400 Real Property Available No New Lease Available Yes Miscellaneous Type of Organization - Training - Reason for Sale New Franchise Disclaimer: The information provided herein is compiled from information provided by the seller(s). Business Team (CA BRE 01160661) makes no representation as to its accuracy or reliability. Prospective buyer(s) should rely upon their own verification and that of their financial advisors with respect to this information..
Recommended publications
  • Innovative Restaurant Brands and Executives Shaping the Fast Casual Segment Start Up
    Innovative restaurant brands and executives shaping the fast casual segment Start up. Scale up. Succeed. Oracle MICROS Simphony Point of Service: • Open API • Gift & Loyalty • Simple Delivery • Labor & Inventory • Easy Online Integrations • Kitchen Display • Analytics & Reporting • Kiosk & Mobile Contact us for a free consultation: oracle.com/food-beverage 1.866.287.4736 Copyright © 2020, Oracle and/or its a�liates. All rights reserved. Oracle and Java are registered trademarks of Oracle and/or its a�liates. ExecutiveEXECUTIVE Summary REPORT Although 2020 isn’t quite half over, it’s already been a trying year thanks to the outbreak of COVID-19. As I watch the fast casual industry rebuild from the upheaval, however, I know two things about its workers and leaders: 1. They take care of one another. 2. Their innovation, creativity and ingenuity never stop even while facing a pandemic. Tom Harper The crisis has been especially hard on restaurants, which CEO [email protected] normally employ millions of global workers. Instead of closing up shop, however, so many fast casual brands have not only found Cherry Cansler Kathy Doyle ways to stay in business by pivoting to online ordering, curbside VP of Editorial, Networld Media Group President & Publisher pick up and delivery, but are also using precious resources to [email protected] help those in need. From collecting customer donations and creating unique social media campaigns to raise money for out- Cherryh Cansler of-work restaurant employees to giving thousands of dollars worth of food to frontline workers VP of Editorial [email protected] and cutting delivery fees, the giving spirit of this industry is contagious.
    [Show full text]
  • Best Local Cuisine in New York"
    "Best Local Cuisine in New York" Gecreëerd door : Cityseeker 12 Locaties in uw favorieten Nom Wah Tea Parlor "Dim Sum Since 1920" Nom Wah Tea Parlor claims to have the longest running dim-sum shop in NYC and since 1920 this restaurant has been serving these delectable little dumplings at this address. For a bit of history, this storefront is located on the Bloody Angle, one of the city's most notorious alleys in which many Chinese gangs shed blood throughout the 19th Century. by Abhishek Sanwa Limbu on Despite the mayhem which then existed, today, Nom Wah diners eat Unsplash on Unsplash classic siu mai and drink hot jasmine tea, just as it was done along the Silk Road hundreds of years ago. +1 212 962 6047 nomwah.com/chinatown/ [email protected] 13 Doyers Street, New York NY Lombardi's "America's First Pizzeria" In 1897 Gennaro Lombardi started selling tomato pies to workers from a humble storefront on Spring St. In 1905, he transformed it into what would become the first pizzeria in the United States. The original location closed in 1984, but the family reopened this pizzeria in 1994, right down the street. Inside, the magnificent, brick-oven pizza comes to your table the same way it did over a century ago. It's simple, crusty and much beloved by the locals and tourists. Needless to say, wait times on the weekends can be quite long and a line of people usually curves around the door. The ovens use classic ingredients like San Marzano tomatoes, real Mozzarella di Bufala and if you are looking for a slice, look elsewhere because Lombardi's has historically never sold them.
    [Show full text]
  • NYC's Legendary the Halal Guys Inks Multi-Unit Deal, Fueling Rapid
    CONTACT: Laura Rankin Belle Communication [email protected] 614-304-1463 office Sophia Groome Fransmart [email protected] 703-842-5400 office NEWS RELEASE NYC’s Legendary The Halal Guys Inks Multi-Unit Deal, Fueling Rapid Expansion Across Canada The beloved American Halal concept is making its Western Canadian debut, bringing five new locations to the Calgary area CALGARY, CANADA (July 1, 2020) – The Halal Guys has signed a franchise deal to bring at least five new locations ​ to territories in Calgary, Canmore and Banff. This is the brand’s fifth international deal and third in Canada, building on existing locations in Toronto. The Halal Guys is the original creator of American Halal Food. The concept became a well-known New York City brand largely via word-of-mouth thanks to Muslim cab drivers in the 90’s who appreciated delicious, fresh and well-priced American Halal Food. This year, The Halal Guys will bring its quintessential New York City street cart food experience to the Calgary area for the first time. “The Halal Guys is a unique concept, and there is nothing like it in Canada. The demand for The Halal Guys is very strong here, and we are extremely excited to be opening in the greater Calgary area,” said franchisee owner Youssef El Sweify. “Our goal is to have the first restaurant open by Fall.” With a loyal fan base as diverse as their flavor palate, The Halal Guys currently operates 94 locations with more than 200 worldwide expansions in development. The Halal Guys is partnered with Fransmart, the industry leading franchise development company behind the ​ ​ -more- explosive growth of brands like Five Guys Burgers & Fries and QDOBA Mexican Grill, as their exclusive franchise development partner to grow the brand.
    [Show full text]
  • Cocktail Menu I
    2020 Cloud Nine Cocktail Party Menu I Hors D’Oeuvres, Passed Butler Style (Select 4) Sesame Crusted Chicken w/ Teriyaki Glaze Skewered Chicken w/ Chipotle Sauce Mini Chicken Parmesan Sliders Grilled Chicken, Spinach & Feta Empanadas Chicken Satay w/ Honey Balsamic Reduction Caribbean Chicken & Mango in Mini Tart Shell Macadamia Crusted Chicken w/ Pineapple Glaze Coconut Chicken w/ Citrus Glaze Chicken Dumplings w/ Soy Ginger Reduction Horseradish & Pistachio Chicken Sate w/ Orange Marmalade Buffalo Chicken Empenada w/ Blue Cheese Mousse Chicken & Cheese Quesadillas Chicken & Waffles w/ Jalapeno Maple Syrup Marinated Fruit Kebobs w/ Honey Yogurt Vegetable Spring Rolls w/ soy Ginger Glaze Stuffed Mushrooms w/ Blue cheese & Bacon Potato Pancakes w/ Apple Sauce Mini Assorted Pizzas Mini Pesto and Provolone Grilled Cheese Triangles Mini Spanikopita w/ Spinach & Feta Cheese BLT Sliders w/ Aioli Steamed Vegetable Dumplings w/ Oriental Sauce Barbecued Beef Skewers Steak & Cheese Quesadillas Sesame Beef Skewers w/ Ponzu Sauce Barbecue Mini Beef Sliders w/ Vermont Cheddar Cocktail Franks in Puff Pastry w/ Spicy Mustard Mini Beef Sliders w/ Pickle Mini meatballs w/ Spicy Marinara Mini Grilled Reubens w/ Thousand Island Sauce Mini Cuban Paninis w/ Ham Shrimp Dumplings w/ Ginger Soy Sauce Blackened Shrimp Kabobs w/ Horseradish Creme Coconut Shrimp w/ Citrus sauce Mahi Mahi Tacos w/ Sour Cream Lamb Kebobs w/ Yogurt Sauce (These Items May be Added @ Additional Price Per Person) New Zealand Baby Lamb Chops w/ Mint Jelly ($7.00) Maryland Crab Cakes w/
    [Show full text]
  • Cocktail Reception Cocktail Hour
    Cocktail Reception Cocktail Hour Unlimited Passed Hors D’oeuvres (Choice of Fourteen • See Page 5) Tuscan Table Slow Roasted Roma Tomatoes • Assortment of Fresh Grilled Seasonal Vegetables • Chicken & Eggplant Milanese Assorted Cheeses • Fresh Mozzarella • Cappicolla • Salami • Mortadella • Parma Prosciutto • Fresh Fruit Stuffed Cherry Peppers • Marinated Asparagus • Hummus • Bruschetta • Stuffed Olives • Breadsticks Assorted Soppersata • Imported Cheeses, and more… Add One Station (See page 6 for Cocktail Hour Station) Reception Individually Plated Salad Prosciutto Cone • Mesclun Poached Pear Salad with Gorgonzola • Caesar Salad, or Arugula Salad Carving Station (Choice of Two) Roast Prime Rib of Beef • Stuffed Pork Loin • NY Sirloin Steak • Roast Turkey Breast • Marinated Skirt Steak Whole Suckling Pig • Roast Leg of Lamb • Corned Beef • Roasted Duck Pasta Station (Choice of Two) Penne Vodka with a light Tomato Pancetta Cream Sauce • Broccoli Rabe with Penne • Filet De Pomodoro Orchietta Fresh Tomato Sausage and Broccoli Rabe • Pulled Braised Spareribs Pomodoro with Jumbo Rigatoni •Orchietta Bolognese • Tortellini Carbonara • Tortellini with Sausage and Tomatoes • Stuffed Rigatoni Hot Chafing Dishes (Choice of Three) Breast of Chicken Francaise • Chicken Scarpiello • Chicken Murphy • Braised Short Ribs • Eggplant Rollatini Fried Calamari • Filet Mignon Braciole • Chicken Marsala • Spiedini all Romana • Broccoli Rabe Francaise Pretzel or Herb Encrusted Salmon • Broiled Flounder • Stuffed Chicken Served with Rosemary Roasted Fingerling
    [Show full text]
  • How to Make Your Favorite NYC O Ce Lunch at Home
    8/26/2020 How to make your favorite NYC office lunch at home LIVING How to make your favorite NYC oÔce lunch at home By Zachary Kussin August 24, 2020 | 9:57am Popular lunches from Fresh & Co, The Halal Guys and The Little Beet. Stefano Giovannini; Stephen Yang; Tamara Beckwith Before the coronavirus pandemic hit New York, some 680,000 bodies milled around Midtown Manhattan for work and play each day — more than 10 times its nighttime population. That’s a lot of sad desk lunches. But as remote work policies remain in place for the bulk of the city’s desk jockeys, some devotees of urban fast-casual chains actually miss the grab-and-go lunches of pre-pandemic times. Broadway musician Mat Eisenstein, for example, used to order the Santa Fe salad from grab-and-go staple Fresh & Co. about three times a week. He longs for the Southwestern-style dish. “If I want to do that at home, I have to go to the supermarket and pick out all the diºerent vegetables, and also the chicken or the salmon,” said the 47-year-old father of two, who is currently based in Rutherford, NJ, and was most recently the assistant conductor of the musical “Frozen.” “It’s so convenient, especially for someone who is running around from a https://nypost.com/2020/08/24/how-to-make-your-favorite-nyc-office-lunch-at-home/ 1/9 8/26/2020 How to make your favorite NYC office lunch at home rehearsal to a performance. I only had a limited amount of time, and instead of getting a slice of pizza, this was a really nice option.
    [Show full text]
  • Handcrafting the Change They Want to Eat in the World? an Inquiry Into the Who, What, and Why of Artisanal Food Production in Central Ohio
    Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio Thesis Submitted in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University by Erin Caricofe, B.A. Rural Sociology Graduate Student in the School of Environment and Natural Resources The Ohio State University September 2011 Thesis Committee: Dr. Jeff Sharp, Advisor Dr. Tomas Koontz Copyright by Erin Caricofe 2011 Abstract The U.S. food system has seen substantial growth of small scale businesses crafting “artisanal” foodstuffs. Entrepreneurs showcase their wares at events such as the Pike Place Market Artisan Food Festival (est. 2010), Oakland’s Eat Real Festival (est. 2009), and Slow Food Nation (est. 2008); they are being recognized in The New York Times and the Edible Communities magazines; and garnering designations such as the Slow Food “Snail of Approval” (for foodstuff contributions to quality, authenticity, and sustainability). From beer and spirits to breads, cheeses, and ice cream, these producers promote high quality ingredients (some local or sustainable) and tout production methods that are often labor-intensive, time-consuming, and subject to season or particular supply chains. These purveyors – selling through farmers markets, food carts and trucks, specialty groceries, and occasionally their own brick and mortar shop – charge premium prices for their small-batch creations, much like Organic and heirloom specialty crop producers that have come before them. Mass-produced, less expensive, and arguably more “convenient” versions of their foods are often readily available in traditional grocery stores, yet these entrepreneurs still step forward to offer their products – why? This research offers a qualitative portrait of artisanal food producers and the various factors motivating them.
    [Show full text]
  • Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
    Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an
    [Show full text]
  • NANU BARI: for People Who Love Desi Food – and Their Grandma: a Food Truck Business Plan
    Salem State University Digital Commons at Salem State University Honors Theses Student Scholarship 2020-05-01 NANU BARI: For People Who Love Desi Food – and Their Grandma: A Food Truck Business Plan Shaima Azam Follow this and additional works at: https://digitalcommons.salemstate.edu/honors_theses Part of the Business Administration, Management, and Operations Commons Recommended Citation Azam, Shaima, "NANU BARI: For People Who Love Desi Food – and Their Grandma: A Food Truck Business Plan" (2020). Honors Theses. 271. https://digitalcommons.salemstate.edu/honors_theses/271 This Thesis is brought to you for free and open access by the Student Scholarship at Digital Commons at Salem State University. It has been accepted for inclusion in Honors Theses by an authorized administrator of Digital Commons at Salem State University. NANU BARI: For People Who Love Desi Food – and Their Grandma A Food Truck Business Plan Honors Thesis Presented in Partial Fulfillment of the Requirements For the Degree of Bachelor of Science in Business Administration In the Bertolon School of Business at Salem State University By Shaima Azam Dr. Robert B. “Ripp” Daniell Faculty Advisor Management Department *** Commonwealth Honors Program Salem State University 2020 i Abstract This thesis details the steps necessary to successfully start a mobile restaurant operation (food truck) in the greater Boston area. A primary issue to consider before starting this business venture is the permitting process and what permits are necessary to operate a food truck. As such, a business plan will be required in order to be able to obtain the permits. Along with the business plan, a detailed marketing section illustrating the brand for the business is needed.
    [Show full text]
  • Things to Do in NYC
    Restaurants $ Woorijip Korean cafeteria-style restaurant, Popular, no-frills staple with buffet-style hot & cold dishes plus prepared foods for a quick lunch. 12 W 32nd St, New York, NY 10001 http://www.woorijipnyc.net/ Food Gallery 32 Korean and Asian food court: Asian eats from noodles to spicy fried chicken can be had at this multi-level food court. 11 W 32nd St, New York, NY 10001 https://foodgallery32nyc.com/ Xi'an Famous Foods Local, immigrant-owned chain. Xi’an Chinese food. Local counter-serve chain offering Xi'an-style Chinese fare, including noodles, soups & sandwiches. 24 W 45th St, New York, NY 10036 https://www.xianfoods.com/ The Halal Guys Food Cart Local, immigrant-owned chain. Started as a food truck at this location. Corner of W 53rd St & 6th Ave https://thehalalguys.com/ Shake Shack Gourmet fast food. The original shack is in Madison Square Park. Hip, counter-serve chain for gourmet takes on fast-food classics like burgers & frozen custard. 691 8th Ave, New York, NY 10036 Amy’s Bread Local, woman-owned bakery and cafe. Bakery/cafe offering artisanal breads, sandwiches, pastries & beverages to eat in or take home. 672 9th Ave, New York, NY 10036 http://www.amysbread.com/ $$ Westway Diner Classic NYC diner, 24/7 Breakfast, dinner & anything in between including Greek & Italian dishes is available here anytime. 614 9th Ave, New York, NY 10036 https://www.westwaydiner.com/ $$$ Bryant Park Grill American restaurant in Bryant Park and behind the New York Public Library. Great place to have a delicious cocktail on its roof! 25 W 40th St, New York, NY 10018 http://bryantparkgrillnyc.com/ Chelsea Market Chelsea Market is a food hall, shopping mall, office building and television production facility located in the Chelsea neighborhood of the borough of Manhattan, in New York City.
    [Show full text]
  • Three Collums- WO Based on DOHMH New York City Restaurant Inspection Results
    Three Collums- WO Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION INSPECTION DATE DUNKIN Donuts 11/18/2019 ALL ABOUT INDIAN FOOD Indian 09/15/2021 CHARLIES SPORTS BAR Bottled Beverages 11/24/2018 MIMMO Italian 03/12/2020 SUENOS AMERICANO Spanish 01/03/2020 BAR RESTAURANT ANN & TONY'S Italian 02/19/2019 RESTAURANT GREEN BEAN CAFE Coffee/Tea 01/16/2020 PORTO BELLO PIZZERIA Pizza 07/06/2017 & RESTAURANT GUESTHOUSE Eastern European 04/24/2018 RESTAURANT CALEXICO CARNE ASADA Mexican 04/19/2018 JOHNNY UTAHS American 06/20/2018 RUMOURS American 12/12/2019 FORDHAM RESTAURANT American 09/10/2019 HONG KONG CAFE Chinese 05/14/2018 CHINESE RESTAURANT ASTORIA SEAFOOD & Seafood 08/19/2019 GRILL SUP CRAB SEAFOOD Chinese 08/27/2019 RESTAURANT Page 1 of 279 09/28/2021 Three Collums- WO Based on DOHMH New York City Restaurant Inspection Results RESTAURANT SWEETCATCH POKE Hawaiian 06/24/2019 SWEETCATCH POKE Hawaiian 06/24/2019 KAHLO Mexican 01/15/2019 52ND SUSHI Japanese 10/08/2019 EL COFRE RESTAURANT Latin American 04/19/2018 CARVEL Frozen Desserts 10/26/2017 CHOPSTICKS Chinese 12/22/2017 CATRIA MODERN ITALIAN Italian 02/13/2020 CATRIA MODERN ITALIAN Italian 02/13/2020 TAGLIARE PIZZA DELTA American 06/21/2018 TERMINAL OVERLOOK American 11/06/2017 BILLIARD COMPANY American 10/11/2019 BOCADITO BISTRO Eastern European 02/14/2017 FINN'S BAGELS Coffee/Tea 12/30/2019 FINN'S BAGELS Coffee/Tea 12/30/2019 CHUAN TIAN XIA Chinese 08/13/2018 LA POSADA MEXICAN Mexican 09/26/2019 FOOD CHINA STAR QUEENS Chinese 01/16/2018 CHINESE RESTAURANT
    [Show full text]
  • Dict-En-Fr-Food V3
    Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
    [Show full text]