Franchising brochure for Beef O Brady\'s.

1. SM
beefobradys.com
BBQ Bacon Cheeseburger Traditional Wings

2. Dubliner
Chicken Tacos
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3. SM
In 1985, Jim Mellody dreamed up the idea of a neighborhood pub where friends and families could
gather to enjoy good food and sports in a fun, comfortable atmosphere. Together, with his wife
Jeanette, they embellished the Brady family name and created the now-famous Beef 'O' Brady’s®.
Their first restaurant opened in Brandon, Florida. The regulars quickly nicknamed it "Beef ’s®."
Inspired by a love of sports, Jim filled his restaurant with TVs and satellite dishes so patrons could enjoy
watching a vast array of sporting events. He also covered the walls with authentic sports memorabilia he
had collected through the years. As a final touch, he made sure a traditional Irish Blessing graced every
menu, bidding good fortune and happy times to all who visited.
As the Beef's® story grew, so too did the menu. It was important to Jim that guests
have variety (like the award-winning wings available in 12 signature sauces) as
well as signature favorites with an Irish twist (like Mashed Potatoes in Guinness
Gravy).
Today, Beef 'O' Brady’s® is one of the fastest growing restaurants in the country.
Some call it the "Luck of the Irish." Jim would call it a darn good dream that took a
lot of hard work.

4. PREFERRED DEMOGRAPHICS (Within a 3 mile radius except where noted)
TRADITIONAL •Residential Population (3 mile): 35,000
•Building Area: 3,200 to 3,600 square feet •Daytime (Workplace) Population (1 mile): 10,000
•Patio: Preferred •Median Household Income: $50,000
•Daily Traffic Counts: 20,000 Vehicles Daily Minimum
VENUES •Average Age: 35
•High-End, High-Frequency Specialty Retail Centers, •Household Size: 2.2+
•Retail Centers, Entertainment Centers
(Movie Theaters, Amusement Parks, Museums), UTILITY GUIDELINES
•Office Buildings, High-Density Residential •HVAC: 1-ton per 125 sq. ft. of gross floor area
•Electrical: 600 Amps – 120/208V – 3 Phase – 4 Wire
SITE GUIDELINES •Water: 1.5” domestic service supplied to leased space
•High-visibility, In-line, End-cap, Class A locations •Sanitary Sewer: 4” connection minimum
•Standard In-line development models •Natural Gas: 1.5” - 2“ connection, medium pressure, supplied to leased space
•Grocery store or power center anchored shopping centers •Telephone: 2” conduit with pull-rope supplied to leased space, 25-pair cable minimum
•Food courts •Grease Interceptor: 750 gallon, 4” waste, or as required per local codes
•40’ frontage minimum
•Adequate parking with direct access to building entrance FRANCHISE INFORMATION
•Two exclusive “take-out“ parking spaces in front of restaurant •Minimum Financial Requirements: Net Worth: $250,000 per restaurant
•Ability to incorporate patios, awnings and umbrellas adjacent •Liquid Assets: $125,000 per restaurant
to the space preferred •Experience: No Previous franchise or restaurant experience necessary
•Ideal visibility is 500’ from 2 directions •Multi-Unit agreements available
•Franchise Fee*: $35,000 ($17,500 Initial, and $17,500 at lease signing.)
DEAL TYPES •International Franchise Fee: $40,000
•10-year lease with 2 to 3, 5-year options or Purchase •Total Estimated Investment**: $164,500-$662,500
•Royalty Fee: 4% of gross sales
•Marketing Fund Contribution: 1.5%
•Franchise Agreement: 10 years
•Franchise Training: 8 weeks
*Per unit developed. **Does not include real estate, based on square footage
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James Walker Chief Development Officer Bill Uradnik Franchise Sales & Real Estate Manager
5510 West LaSalle Steet, Suite 200, Tampa, FL 33607 5510 West LaSalle Steet, Suite 200, Tampa, FL 33607
Office: (813) 226-2333 x224 Fax: (813) 200-3305 E-mail: jwalker@beefobradys.com Office: (813) 226-2333 x211 Fax: (813) 200-3305 E-mail: billu@beefobradys.com
©2010 Beef ‘O’Brady’s. All Rights Reserved. This is not an offer to sell a franchise. An offer can only be made by prospectus. Information subject to change.