Taco Tico Inc. is a privately held franchise corporation based in Wichita, Kansas.

The Taco Tico Restaurant was founded by Dan and Robin Foley in the early 1960s, Taco Tico is a unique network of independently franchised, quick service Mexican restaurants famous for high quality Mexican food and first rate service.

A small storefront building in Wichita housed our first restaurant, which opened in 1962. Consumer support prompted the development of a company program that fostered growth and focused on specialization, fast service and quality control.

This business plan grew into a practical franchise program. The first franchised restaurant opened in November 1967. In June 1988, the company was acquired by a group of investors headed by George Baker,the former president of Kentucky Fried Chicken. In July 1991, the company became a major franchisor with restaurants independently operated by franchise corporations doing business collectively as Taco Tico. Today, Taco Tico has restaurants throughout the Midwest and Southeast.

Since its founding, Taco Tico has met the test of time and competition. From our modest beginning, we have grown into a well-known regional company in the U.S. food industry's Mexican food segment. Our successes are based on our drive to develop and maintain the highest ideals of teamwork and productivity in order to offer our customers the highest quality Mexican food, delivered with the best service possible.

I. The Concept:
MEXICAN QUICK-SERVICE RESTAURANTS
(Free Standing with Drive-Thru)    I. The Concept:
NON-TRADITIONAL MALL OR CONVENIENCE OPERATION
   
II. Initial Investment Estimate:  II. Initial Investment Estimate: 
  Low High
A. Initial Fee (1) $10,000 $10,000
B. Equipment Package (including signage) 75,000 85,000
C. Building (2) Lease 350,000
D. Land (2) Lease 150,000
E. Opening Inventory/Supplies 4,000 6,000
F. Deposits 2,000 3,000
G. Legal/Organizational Cost 2,000 4,000
H. Permits, etc. 500 2,500
I. Operating Capital, Training Expense, Misc. 9,000 20,000
TOTAL $100,500 $630,500 
     
NOTES:
1. The initial fee for the first restaurant is $10,000 and $5,000 for each additional restaurant.

2. We encourage build to suit financing/leasing for new buildings. Existing building conversions, strip-center or mall locations may require some contribution by franchisee toward leasehold improvements.

3. There are no other direct payments in conjunction with the purchase of the franchise.
 
   Low High
A. Initial Fee (1) $10,000 $10,000
B. Equipment Package (including signage) 30,000 50,000
C. Leasehold Improvement 10,000 70,000
D. Opening Inventory Supplies 3,000 4,000
E. Legal/Organizational Cost 500 1,000
F. Permits, etc. 500 1,000
G. Operating Capital, Training Expense, Misc. 4,000 4,000 
      
TOTAL $58,000 $141,000
     
NOTES:
1. The initial fee for the first restaurant is $10,000 and $5,000 for each additional restaurant.

2. Signage expense may vary depending on individual requirements.

3. There are no other direct payments in conjunction with the purchase of the franchise.

III. Ongoing Franchise Fee:
Four percent (4%) of gross sales   III. Ongoing Franchise Fee:
Four percent (4%) of gross sales 
   
IV. Restaurant Building Size:
Approximately 1,200 to 2,200 square feet with capability for a drive thru   IV. Space Requirements:
Approximately 200 to 500 square feet depending on seating and drive.
     
V. Lot Size:
Minimum 100 foot frontage by 150 foot depth    V. Design:
Custom design, layout and image coordination
     
VI. Site Selection:
Assistance in locating, negotiating and securing a lease   VI. Opening Assistance:
Planning and assistance with unit opening
     
VII. Training:
Comprehensive training covering all aspects of operating a TACO TICO Restaurant; some areas of concentration include:
1. Fundamentals of Food Quality Control
2. Product preparation/presentation
3. Customer Service procedures
4. Purchasing/Ordering procedures
5. Portion Control and Product Assembly
6. Reporting and Bookkeeping procedures
7. Sanitation and Maintenance   VII. Training:
Comprehensive training covering all aspects of operating a TACO TICO Restaurant; some areas of concentration include:

1. Fundamentals of Food Quality Control
2. Product preparation/presentation
3. Customer Service procedures
4. Purchasing/Ordering procedures
5. Portion Control and Product Assembly
6. Reporting and Bookkeeping procedures
7. Sanitation and Maintenance
     
VIII. Annual Franchisee's Conference:
A. Updates on latest developments
B. Opportunity to input your ideas
C. Allows you to "network" with other franchisees   VIII. Annual Franchisee's Conference:
A. Updates on latest developments
B. Opportunity to input your ideas
C. Allows you to "network" with other franchisees