# The Great Greek Mediterranean Grill — Item 7

Figures from FDD issued 17 August 2023, disclosure year 2023.

**Estimated initial investment:** $582,014–$1,088,560  
**Format:** Single in-line or end-cap restaurant, 1,800–2,000 sq ft  
**Stated working-capital period:** 6 months

## Line items as filed

| Type of expenditure | Low | High |
| --- | ---: | ---: |
| Initial franchise fee | $35,550 | $39,500 |
| Travel and Living Expenses (while attending training) | $10,000 | $20,000 |
| Real Estate Lease Deposits | $5,000 | $16,000 |
| Real Estate Service Charge | $0 | $3,500 |
| Design and Project Management Fee | $10,000 | $10,000 |
| Leasehold Improvements | $250,000 | $650,000 |
| Restaurant Package | $225,964 | $248,560 |
| Opening Inventory | $7,000 | $15,000 |
| Insurance | $2,000 | $6,000 |
| Utility Deposits/Licenses | $1,000 | $3,000 |
| Opening Assistance | $500 | $2,000 |
| Additional funds (for 0 - 6 months) | $35,000 | $75,000 |
| **Total printed in filing** | **$582,014** | **$1,088,560** |



## How to read the table

The labels and amounts follow the filing rather than a standardized restaurant budget. A package remains bundled
unless the filing breaks it apart, a disclosed zero remains zero, and an unstated cost is not invented. Read the
range with the FDD footnotes and then reconcile it to the actual lease, site, construction scope, equipment quotes,
opening schedule, and cash-flow model.

See [How to read Item 7](https://donerhandbook.com/how-to-read-item-7/), [What the range
hides](https://donerhandbook.com/what-the-range-hides/), and [Working
capital](https://donerhandbook.com/working-capital/).

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