Memphis Tennessee Suburban 2-Unit GiGi’s Cupcakes Franchise – Open, Operating & Turnkey – $75,000 for Both!

by Steven Josovitz

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(These are Open and Operating Businesses.  Please do not make any attempt to contact Staff, Management, Landlord and or Ownership. Documentation and Inspections will be provided upon request)

  1. NAME/CONCEPT:

 Gigi’s Cupcakes

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Unit One: Gigi’s Cordova

 

Unit Two: Gigi’s Germantown

 

  1. ADDRESS/AREA INFO:

 

Unit One:2200 N. Germantown Parkway Suite 7, Cordova, TN 38016

 

Unit Two:9077 Poplar Ave., Suite 103, Germantown, TN 38138

 

  1. SIZE/TYPE:

 

Unit One: 1600/sf

 

Unit Two:1700/sf

 

  1. RENTAL RATE/TERMS/OPTIONS: Please give a total number you pay every month that includes CAM, Taxes and Insurance. Also how many year are left on lease and what options exist and for how long and how many. If you own RE then specify.

Unit One: $3368 Less than a year 1, 5 year option with around $25000 free rent

 

Unit Two: $3843 Ends in Sept. Will renew for 1 year.

 

  1. OPERATING HISTORY: What month and year did you open for business and what was the total cost to open doors to including all equipment and construction.

Unit One: Open Dec 2011 Approximately $250,000 opening costs.

 

Unit Two: Sept 2010 Approximately $210,000 opening costs.

 

Great Books and records are available. 

 

 

  1. VOLUME:

Books and records are available for review.

  1. HOURS OF OPERATION:

 

Unit One: M-S 10-7 Sun 10-5

 

Unit Two: M-S 10-7

 

Unit Three: M-S 10-6

 

  1. SELLING PRICE/TERMS: $ 75,000 as a package plus Buyer pays for on-hand food inventory at Seller invoice cost and Franchise transfer fees. 

(These are Open and Operating Businesses.  Please do not make any attempt to contact Staff, Management, Landlord and or Ownership. Documentation and Inspections will be provided upon request)

SELLER NOTES:

Cordova is a production kitchen for all 3 store locations. Bakers and decorators begin their shifts in Cordova, prep for their location then move to other location with the day’s allotment of cupcakes, cookies, cheesecakes, etc. Once their shift is concluded, they return to Cordova and punch out from there. Each of those employees punch in and out of Cordova, even though they are technically working for either Midtown or Germantown locations. That’s why the payroll % looks skewed.

  • Bakers – 1 on Sunday thru Wed, 2 on Thurs & Fri (Cordova) (5-7 hr shift)
  • Decorators – 3 (1 for each location). Start at 6:30.   Decorate together, then transport products to Midtown or Germantown. Set up each location, open the store, stay as Customer Care until approx 1pm when 1 customer care person relieves them. Return to Cordova, transporting any info/products from their location to Cordova. (6:30-1:30 shift)
  • Decorator who remains in Cordova is the Production Manager. Daily office activities – last night’s deposit, general office paperwork, decorates specialty orders, Specialty (birthday & Wedding cakes) handles PFG, consults for cakes/weddings, customer questions, reviews each customer order, controls process for specialty work based on orders
  • Decorator – 1 (7am start – Cordova) Makes frosting, does side work, sets up Cordova location, acts as Customer Care, decorates Minis, at 1:30pm – transports any additional cake needed to Midtown or Cordova (7am-2:30pm shift)
  • Each satellite location has 1 individual working during hours of operation. Exception if holiday time – need an extra person in Germantown to handle sugar cookies & pies
  • Cordova has 2 Customer Care people in afternoons. Handles communication with other stores with regards to hourly sales. Processes cheesecakes, cake bites, stuffed cookies, specialty mini orders, any remaining side-work.
  • We also have an Operations Manager who always works a shift (baker, decorator, customer care) Also manages ordering from other vendors (Coke, Webb-Mason, Mascot Pecans, etc) Reviews paperwork provided from satellite stores, reviews baking number predictions for the week, some banking. Involved in training bakers, decorators and customer care
  • Owners do not take a salary.
  • The Germantown location processes sugar cookies and pies (in season). The Midtown location processes any fondant or chocolate work needed for the daily and specialty menu. Midtown will also manage cookie dough processing once we no longer order that product from PFG.

We were the number one store in 2010, and we have the best operationally run store in the system. We have lead the way in new processes that were adopted by corporate and some new processes that you will see in the future.

There is great opportunity for someone to do a little marketing and direct sales to increase revenue.

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