1. Market Site and Territory Support
Artees reviews proposed markets, sites and territories for demand, rent, access and physical suitability. The owner proposes premises and commissions required professional review. Written approval and any conditions are documented before commitment.
2. Store Design Layout and Build Out Guidance
Artees Sweets provides the standardized store layout, production workflow, retail-display planning and mechanical, electrical and plumbing requirements. The design connects receiving, storage, preparation, production, cooling, packaging and service so that the store can carry out the approved methods within its available space.
Artees reviews proposed architectural and engineering plans for consistency with the system and assesses requested deviations. Guidance covers equipment placement, electrical capacity, ventilation, water, drainage, sanitation areas, cold storage, customer access and the relationship between production and front-of-house service. The production system uses approved electric equipment; site requirements are assessed against that equipment package.
During build-out, design review and documented progress checks help identify departures from the approved plan before they become operating problems. Outstanding items and approved changes are recorded, and final design readiness forms part of the opening review.
Owner responsibilities: Engage and pay licensed architects, engineers and contractors; obtain permits; manage contracts, construction and payments; and provide access and progress information for Artees review. The owner remains responsible for site costs, construction delays and overruns. Artees guidance does not replace licensed professional design or regulatory approvals.
3. Equipment Instruments and Maintenance Support
Artees specifies the equipment, appliances, accessories and measuring instruments required for the approved store format. The specifications are linked to the production methods, intended capacity, utility requirements and quality controls, so equipment selection is part of the operating system.
Support includes approved specifications, setup guidance, procurement coordination and preparation of quality-assurance tools. Installation readiness includes checking that equipment is connected correctly, tested under operating conditions and calibrated where required. Scales, thermometers and cold-storage equipment must be ready to support the required measurements and records.
Maintenance guidance covers preventive schedules, service contacts and critical spares. Artees helps coordinate equipment issues with approved vendors. Where equipment cannot maintain the required standard, affected production must stop until the problem is resolved.
Owner responsibilities: Purchase and pay for required equipment, arrange delivery and installation, maintain it, retain service and calibration records and report problems promptly. Most equipment is obtained through distributors or approved vendors; some items may be supplied by Artees. Substitutions require approval. Vendor charges, warranties and service terms apply to the relevant purchases and arrangements.
4. Ingredients Suppliers and Inventory Support
Artees defines ingredient, packaging and supply specifications and provides the approved sourcing framework. Stores procure ingredients locally from approved suppliers and make their products on site. Ordinary daily production does not depend on deliveries of finished products from a central Artees kitchen.
Support covers supplier-account preparation, receiving criteria, opening-stock planning, storage, rotation and inventory records. Approved alternatives and specification-based substitution rules help address supply interruptions while protecting the formulation. An unavailable ingredient is not permission to substitute an unapproved product.
Owner responsibilities: Open supplier accounts, place and pay for orders, inspect deliveries, reject unsuitable materials, maintain inventory and traceability records and follow storage and sourcing requirements. Report supply problems early so an approved response can be considered.
5. Owner Training and Certification
Artees trains and certifies the franchise owner to make the approved products and run the store without hiring a chef or professional sweet maker. Owner training covers 28 days, approximately 224 hours, through demonstration, supervised execution, measured repetition and assessment.
Training covers sourcing and intake, storage, equipment readiness, production methods, process measurements, quality checks, food safety, portioning, packaging, service, recordkeeping and store management. The owner learns both how to perform the work and how to recognize and respond when a process or product falls outside the approved standard.
Assessment includes written work and observed performance of the production and operating cycle. Opening certification must be passed before the store opens. During the first 90 days after opening, Artees provides operational support while the owner personally runs the business. Areas that do not meet the standard require retraining and reassessment.
The certified owner receives the complete formulations and operating procedures needed to run the store, including owner-only procedures. Proprietary development history and the underlying research are not part of that transfer. Certification confirms competence within the Artees system; it is not a professional culinary qualification.
Owner responsibilities and costs: Attend and complete training, practice the methods and pass the required assessments. Owner training is included in the initial franchise fee. Travel and related expenses are paid by the owner and form part of opening preparation. Training arrangements and applicable terms are specified in the franchise documentation.
6. Employee Training Resources and Staffing Guidance
Artees trains the owner, and the owner trains the employees. The owner uses approved task procedures and training resources to teach each employee the work assigned to them, checks their performance and maintains qualification records. Employees do not receive complete formulations or owner-only production knowledge.
Staffing guidance organizes production and front-of-house tasks around the store format and workload. The supplied operating structure illustrates an owner, one senior production operator, four production operators and two front-office operators. These are operating positions; the payroll headcount needed to cover the schedule may differ.
Employees can be trained for more than one assigned task to support coverage and replacement training. A production lead helps coordinate assigned work but does not replace the owner as the person running the business. Employee preparation begins before opening and is checked during trial operations.
Owner responsibilities: Recruit, hire, pay, schedule, train and supervise employees; meet employment obligations; and provide adequate coverage. The owner personally runs the store and may not delegate that responsibility to a hired manager. Artees' resources support employee training; Artees does not directly train store employees.
7. Brand Materials and Customer Presentation
Artees provides the brand identity, standards and materials used to present the store consistently. These guide signage, product displays, menu materials, packaging and public-facing communications. The store is designed to be clean, purposeful and product-focused, with investment concentrated on production, display and service.
Brand review helps maintain accurate product descriptions and a consistent customer experience. Proposed local communications, promotions and changes must follow Artees approval requirements. The owner may not introduce unsupported product claims, unapproved discounts or independently altered branding.
Owner responsibilities: Use approved materials, arrange required installation and local implementation, maintain the premises and displays and obtain approvals where required. Individual production, printing, signage or installation costs follow the relevant budget, supplier arrangement and franchise documents.
8. Launch Marketing Campaign
Artees Sweets plans and executes the $14,000 campaign across the 30 days before opening and the 30 days after opening. It selects activities, channels, materials and expenditure and provides a spending report. The owner cooperates and prepares production, staffing and service.
9. Opening Readiness Soft Launch and On Site Support
Artees uses a documented readiness review before authorizing opening. The review covers franchise documents, funding, site and build-out, equipment, utilities, permits, insurance, owner certification, staff preparation, supplier accounts, inventory, POS, food-safety records and brand readiness.
Trial production and a service dry run check execution under operating conditions. Products, records, service flow and transactions are reviewed, and deficiencies are documented and corrected. Construction completion alone is not opening clearance. Artees issues written approval when the required conditions have been met.
A controlled soft launch precedes the grand opening. It can use reduced hours and a limited menu to check throughput, staffing, order accuracy, equipment, product consistency and customer feedback. Artees reviews the findings with the owner before confirming grand-opening readiness. The opening guide uses a typical soft-launch period of five to ten business days; the approved schedule is set for the store.
One Artees representative provides up to three working days of on-site pre-opening and grand-opening support under the stated programme. This assistance connects the preparation work with live operations. Marketing arrangements are coordinated with operating readiness, staffing and inventory.
Owner responsibilities: Complete preparation, secure required permits and insurance, train employees, participate in the dry run, correct deficiencies and personally lead opening operations. Artees' internal approval does not replace government authorizations. Specific visit arrangements and opening-support terms are set out in the franchise documentation.
10. The First Ninety Days
The first 90 days provide a structured transition from training to independent operation. Artees works with the owner to identify problems early, protect the product standard and adjust execution using actual operating information.
The opening guide provides for weekly operations and quality check-ins during the first eight to twelve weeks, with QA reviews at approximately 30, 60 and 90 days. Review topics include production consistency, staffing coverage, workflow, equipment performance, inventory, waste, service and customer feedback. Outstanding issues lead to recorded corrective actions and follow-up.
Operating information helps distinguish weak demand from quality, awareness, service or cost problems. Production quantities, labor schedules and stock levels are reviewed against actual activity while the approved standards remain in force. Artees reviews the owner’s execution and provides guidance during the operational ramp.
Owner responsibilities: Submit the required operating information, participate in reviews, implement approved corrective actions and maintain sufficient staffing and cash for the opening period. Support assists the owner in addressing problems; it does not transfer responsibility for the business or guarantee that a sales shortfall will be reversed.
11. Continuing Operations and Business Review
After the opening ramp, Artees provides continuing operating guidance through its support function, reporting systems and field or remote review. Assistance addresses production execution, workflow, staffing coverage, waste, service, equipment coordination and recurring operating problems within the franchise system.
The opening guide provides for quarterly business reviews. These consider operating performance, customer feedback, costs, quality and agreed actions. When a store underperforms, the owner and Artees examine the cause before selecting a response, which may include training, changes in staffing deployment, approved product-mix adjustments or more focused marketing.
Owner responsibilities: Maintain accurate records, respond to requests, implement approved actions and continue to run the business personally. Professional legal, tax, lending, employment and construction advice remains the responsibility of the owner's qualified advisers. Access routes and escalation procedures are provided in the franchisee support documents.
12. Quality Assurance Food Safety and Corrective Support
Artees supplies the standards, procedures and record formats used to maintain quality and safe handling. These cover approved inputs, calibration, process checks, sanitation, allergens, storage, traceability, product release and the response to deviations.
Continuing review combines operating records, remote quality review and field audits. The stated programme includes four field audits a year, two announced and two unannounced, alongside daily remote review of the required operating information. Opening-period reviews provide additional checks as the store establishes its routines.
When a deviation occurs, affected output is contained, the cause is investigated and corrective action is documented. Support may include reviewed process execution, retraining or recertification. Affected products or operating privileges may be suspended when the required quality or safety standard cannot be maintained.
Owner responsibilities: Follow procedures, train employees, keep records, maintain permits and hygiene, report serious concerns immediately and remove affected product from sale. The owner remains responsible for food safety and regulatory compliance. Artees provides support for correction; an audit is not a waiver of the owner's obligations.
13. Continuing Marketing and Customer Development
The royalty is 7% of gross sales. Artees allocates 2% of gross sales from that royalty to franchise marketing throughout the year at its discretion. This is not an additional charge or a guaranteed individual-store advertising allocation. Owners may undertake approved local activity within brand guidelines.
14. New Products System Updates and Further Training
Artees continues product and operating-system development. When approved new products are introduced, owners receive the relevant formulations, procedures and training needed to produce them within the system. Updates can also address equipment methods, quality checks, handling, recordkeeping and customer requirements.
Operating feedback and recurring deviations inform controlled improvement. Changes are evaluated and approved centrally rather than introduced independently at individual stores. Further training or recertification may be required where a change or performance gap affects competence.
Owner responsibilities: Adopt required approved updates, complete relevant training and train employees for their assigned tasks. Maintain the approved assortment and version of procedures. Product introductions do not follow a guaranteed release frequency; applicable costs and requirements are governed by the franchise documentation.
15. Technology Reporting and Administrative Guidance
Artees provides requirements and setup guidance for POS, approved product and pricing data, payment processing, access controls and operating reports. Readiness includes testing transactions and reporting access before opening.
Digital reporting supports review of sales, production, quality, waste, costs and customer feedback. Artees' operations support team and franchisee portal provide the route for ordinary assistance and escalation under the support documents. Serious safety or operating concerns require prompt reporting through the designated channel.
Administrative guidance includes the unit reporting format, opening records and the compliance calendar described in the opening guide. Artees can help identify required preparation and forthcoming deadlines; the owner and professional advisers complete filings and meet statutory obligations.
Owner responsibilities and costs: Maintain accurate data, protect access, use required systems and pay relevant vendors. There is no technology fee payable to Artees Sweets under the stated model, but required third-party technology services are paid directly. Support contact routes, availability and urgent escalation arrangements are specified in franchisee materials.
16. Temporary Absence and Business Continuity
The store remains owner-operated. Temporary absence requires Artees Sweets' approval and must protect production knowledge, product quality and service. For approved absences of up to three days, the owner prepares the necessary production in advance under the applicable freshness and storage rules.
For longer approved absences, Artees may arrange temporary product supply through its production arrangements or nearby franchise stores. Employees continue their assigned duties without receiving complete formulations or owner-only procedures. The employee in charge reports problems and acts only within delegated authority.
If the owner cannot operate for an extended period, retires or dies, continuation may require an orderly transfer to a qualified owner who completes certification. Temporary supply or restricted operations can help protect the standard while arrangements are considered. Artees does not place restricted production knowledge with a hired manager to replace the owner.
Owner responsibilities: Plan absences, seek approval, prepare the required records and coverage arrangements and maintain communication. Temporary supply availability, costs and transfer conditions follow the applicable arrangements and franchise agreement; continuity support is not a guarantee of uninterrupted operation.
This guide describes the support programme for Artees Sweets USA. Specific obligations, costs, exclusions and arrangements are governed by the applicable Franchise Disclosure Document and franchise agreement. Support assists an active owner-operator; it does not guarantee sales or business performance.