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All Team Franchise Corporation home of Med Team & Food Team Franchise Information

Business Established: 1989
Franchising Since: 1996
Franchised Units: 23
Company Owned Units: 12
Start-up Cost: $70,000 to $100,000
Total Investment: N/A

Offering Financial Assistance
All Team provides an operational funding program that can produce positive cash flow for your franchise right from the start. Our program provides back office support that takes the pain out of payroll, invoicing and collections.

Special Incentives
VetFran Participant

VetFran Incentive
All Team is honored to provide honorably discharged veterans 20% off the franchise fee.


COMPANY DETAILS

Description

For Twenty Three Years, ALL TEAM, a staffing company specializing in Food Service, Hospitality and Medical Support Staff, has developed a reputation for quality performance with a sense of urgency. Our success is driven from our employee selection process which includes – prior experience, testing and certification in the required skill areas, reference and criminal background checks and drug testing. Our reputation has produced multiple national preferred vendor agreements with the nation’s largest vendors in our line of business.

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CONTACT INFORMATION

Beth Compton
Director of Franchise Development
William F. Timmons
CEO
500 N. Westshore Blvd.
Columbia
IL
United States
62236
(877) 743-1100
(877) 743-1100
(813)414-3572
(618) 281-3110

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TRAINING

Our professional support team will provide you with everything you need to build a successful business! Our program includes a full week of "hands-on" and in classroom training. Our opening team will onsite during opening week and available for ongoing support. Additional in-person training is available as well as continuous management support and consultation.

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QUALIFICATIONS

Successful All Team franchisees come from diverse backgrounds and have a strong entrepreneurial spirit with a desire to build their own business within a proven franchise model. General business knowledge and sales aptitude is preferred.

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