Page 11 - St. Louis Bar and Grill

St. Louis Bar and Grill | 11
a business system that already exists for the
value that it brings. “I make it very clear to
them, what they’re buying is not their own
business,” says Poulton. “They’re buying a li-
cense to operate mine.”
Poulton says his fundamental job these
days is working to protect the system that he
designed after an exhaustive measure of sac-
rifice, research and sweat equity. His goal is
to safeguard the operation from competitive
forces on outside, as well as any people who
might want to change the rules on inside. “If
they want to do things a different way, or if
they want to sacrifice quality in a misguided
attempt to save money, they don’t belong
here,” he says.
For those that want to belong, the
investment can run up to $500,000, which
includes $40,000 in franchising fees. That
investment comes with a lot of support and
a legacy of success. Poulton’s team provides
help on everything from site selection, lo-
cation design and build-out, and hands-on
training in all aspects of business operations
which begins prior to the opening of business
and follows through the first weeks of opera-
tions. St. Louis Bar &Grill Restaurants typi-
cally require some 2,500 to 3,000 square-feet
of operating space, but some locations have
encompassed more than 5,000 square feet.
Beyond operational and material support,
the company provides marketing and adver-
tising resources from its own in-house divi-
sion. Poulton’s team has eliminated much of
the guess work in starting a new business by
delivering the systems and strategies that al-