What standards and specifications does Fat Shack provide for the build-out and interior design of the Fat Shack Restaurant?
Fat_Shack Franchise · 2025 FDDAnswer from 2025 FDD Document
To assist Franchisee in establishing the FAT SHACK Restaurant, FSI shall provide the following:
- b. Standards and specifications for the build-out, interior design, layout, floor plan, signs, designs, color and decor of the FAT SHACK Restaurant.
- c. Advice regarding the standards and specifications for the equipment, supplies and materials used in, and the menu items offered for sale by, the FAT SHACK Restaurant and advice regarding the selection of suppliers for and the purchasing of such items.
Franchisee shall purchase or otherwise obtain for use in connection with the FAT SHACK Restaurant such equipment, including furniture, front counter, grills, fryers, prep tables, refrigeration and freezer units, art work, and computer hardware and software, of a type and in an amount which complies with the standards and specifications of FSI, and only from suppliers or other sources approved by FSI. Franchisee acknowledges that the type, quality, configuration, capability and performance of the FAT SHACK Restaurant equipment are all standards and specifications which are a part of the Licensed Methods.
Franchisee shall purchase or otherwise obtain signs for use at the Restaurant Location and in connection with the FAT SHACK Restaurant in the maximum number and size allowed by applicable building codes, which signs shall comply with the standards and specifications of FSI. It is Franchisee's sole responsibility to ensure that all signs comply with applicable local ordinances, building codes and zoning regulations. Any modifications to FSI's standards and specifications for signs, which must be made due to local ordinances, codes or regulations, shall be submitted to FSI for prior written approval. Franchisee acknowledges the Marks, or any other name, symbol or identifying marks on any signs shall only be used in accordance with FSI's standards and specifications and only with the prior written approval of FSI. Franchisee shall also purchase from FSI's designated or approved suppliers, menu boards for use at the Restaurant Location that meet FSI's standards and specifications.
FSI shall have the right to enter the Restaurant Location at all times to inspect Franchisee's operations and to require any changes to the premises of the Restaurant Location that in FSI's sole discretion are necessary to protect the Licensed Methods and Marks, including the removal of signs or other items that are not in accordance with the Licensed Methods or System. FSI shall have the right to interview customers, examine the Restaurant Location and to examine and copy Franchisee's books, records, and documents, including without limitation, the inventory, products, equipment, materials and supplies, to ensure compliance with all standards and specifications set by FSI. FSI shall conduct such inspections during regular business hours without prior notice to Franchisee.
Source: Item 23 — Receipts (FDD pages 53–223)
What This Means (2025 FDD)
According to the 2025 Fat Shack Franchise Disclosure Document, Fat Shack provides franchisees with standards and specifications for the build-out, interior design, layout, floor plan, signs, designs, color, and decor of the Fat Shack Restaurant. This support is part of the development assistance Fat Shack offers to help franchisees establish their restaurants. Fat Shack also offers advice regarding the standards and specifications for the equipment, supplies, and materials used in, and the menu items offered for sale by, the Fat Shack Restaurant, including guidance on selecting suppliers and purchasing these items.
Fat Shack also sets standards and specifications for equipment, including furniture, front counters, grills, fryers, prep tables, refrigeration and freezer units, artwork, and computer hardware and software. Franchisees must ensure that all equipment complies with Fat Shack's standards and specifications and is purchased only from approved suppliers. The type, quality, configuration, capability, and performance of the restaurant equipment are all considered part of the licensed methods.
Furthermore, Fat Shack requires franchisees to purchase or obtain signs for their restaurant that comply with Fat Shack's standards and specifications, within the maximum number and size allowed by local building codes. Franchisees are responsible for ensuring that all signs comply with local ordinances, building codes, and zoning regulations. Any modifications to Fat Shack's sign standards due to local regulations must be submitted for prior written approval. Franchisees must also purchase menu boards from Fat Shack's designated or approved suppliers that meet the franchisor's standards and specifications.
Fat Shack also has the right to inspect the restaurant location at all times and require changes to the premises if necessary to protect the Licensed Methods and Marks, including the removal of signs or other items that do not comply with Fat Shack's standards. Fat Shack can interview customers, examine the restaurant location, and review the franchisee's books, records, and documents to ensure compliance with all set standards and specifications. These inspections are typically conducted during regular business hours without prior notice.