If you are looking for information on the Stanley's True Texas Bar-B-Q franchise business opportunity, Stanley's True Texas BBQ franchises, Stanley's True Texas Barbeque franchising or Stanley's True Texas Barbecue franchise information, then you have come to the right place.
Started in 1971 by Joan and Stanley Hill, Stanley's offers the true Texas bar-b-que experience. Choose from their oak smoked menu of prime quality beef or pork, ribs, or brisket. Burgers (featuring their signature beanie burger), sandwiches, fish, salads, and Mexican selections are also featured. Combine all these with their home-made side dishes for a special dining experience.
Year Established: 1971
"If you love good food, you'll love dining at Stanley's. Just thinking about a Hill Special, a sandwich loaded with barbeque beef, sausage, and ham will make your mouth water."
Times and Record News, Wichita Falls, Texas
The information presented may have changed since first published. We recommend that you always verify fees, investment amounts and offers with the business opportunity directly prior to making a decision to invest.
1. What training and ongoing support do you provide?
You want to know what happens after you pay the initial fee. A strong franchisor provides comprehensive pre-opening training, site-selection help, operational playbooks, and continuous assistance with marketing, technology, and supply chains.
2. What is the total initial investment, and did actual startup costs match the estimates in Item 7 of the FDD?
The Franchise Disclosure Document (FDD) lists estimated startup costs in Item 7, but real-world expenses can run higher. Asking how closely current owners tracked to these estimates reveals if you need extra working capital or if hidden fees exist.
3. How do royalties and local/national marketing fees impact profitability?
You need to understand ongoing financial obligations-such as monthly royalty percentages and ad fund contributions-and evaluate whether the brand value and support justify cutting into your profit margins.
4. What are the common challenges new franchisees face, and how do you help them overcome them?
Transparent franchisors will openly discuss real hurdles like local competition, tight labor markets, or supply chain bottlenecks, and show you the exact playbook or field support they offer to solve them as well as allowing you to speak with other franchisees.
5. How many franchise locations have closed or left the system in the past few years, and why?
High turnover, store closures, or quiet franchise exits are major red flags. This question measures system stability, territory health, and whether the corporate team addresses struggling owners or lets them fail.
Food and Beverage Franchises