Marriott divided the United States into 33 franchise regions and required regional franchisees open a set number of restaurants in a four-year period. Regional franchisees would pay Marriott a 2% royalty, and subfranchisees typically pay the regional franchisee 3%, who would keep the additional 1%. A restaurant required a $35,000 cash investment upfront, including $7,500 paid to Marriott. Additionally, the cost of the building and equipment, with seating for 42 persons, cost about $100,000 in 1968, excluding the cost of land. Marriott offered financing but charged an interest rate of 12% on land and 17% for the building. The prototype restaurant seated 40 to 45 persons with additional outdoor seating on an optional patio in front of the building, but actual restaurants varied, one franchisee's dining area accommodating 75 persons.