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HoneyBaked Ham Company
It was 1957 when Harry J. Hoenselaar opened the first HoneyBaked Ham Company® store in Detroit, Michigan. He knew he had something special. An idea for developing a unique curing and cooking procedure for the preparation of a one-of-a-kind, high-quality bone-in smoked ham. In addition, Harry had invented the final touch to his unique gourmet ham... the spiral-slicing process. Thus the advent of The Authentic HoneyBaked Ham® .
For over 40 years we have maintained our family's commitment to provide your family with one-of-a-kind special occasion dining experiences. Today, still family-owned and operated, our family experts still make every ham the same way Harry did - one at a time. Harry would be proud to know his family still takes pride in maintaining the same high-quality standards in every product offered by The HoneyBaked Ham Company® . From the HoneyBaked® family guarantee of satisfaction, to the growing line of products that meet our strict quality standards, we remain committed to making your occasion truly special!
Training
Your training will consist of three phases. Phase 1 requires you to read and complete a series of tests on the different manuals and menus. A series of videos are also included in this phase. Phase 2 requires you to spend two or three days in HBH's corporate office to gain an understanding of how the various departments will support you. Phase 3 requires you to successfully complete a 14-30 day training program at an approved training facility prior to opening your The HoneyBaked Ham Co. and Cafe' store.
Financial Requirements
As a single-unit franchisee, you must have a net worth of at least $300,000 with a minimum $125,000 liquid assets and possess an excellent credit history. As a multi-unit franchisee, you must have the same financial reserves and credit requirements as a single-unit franchisee times the number of stores that are included in your development agreement for at least the first three stores. Additional consultation for consideration will be required.
Contact information:
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