You don’t need any prior restaurant experience. We understand that the majority of new franchise owners do not have prior experience. Our franchise team provides comprehensive initial and refresher trainings for you and your team to succeed.

The initial franchisee fee is $30,000 per unit. You will pay ongoing royalties of 6% of gross sales weekly. We require that you spend a minimum of 1.5% a month on approved marketing, which includes local marketing, cooperative marketing and you will contribute an additional 1% of gross sales weekly to our Ad Reimbursement Fund.

We do not offer direct financing, but we do have a list of lenders we work with to assist with equipment leasing and SBA financing.

Absolutely! We understand that you may want the flexibility to open multiple locations and have complete control of your territory. You are provided a protected area as part of your franchise agreement. We do offer an initial multi-unit opportunity, depending on the area.

We have been successful in both urban and suburban locations, so you will work directly with our preferred local real estate and construction professionals to help select the best location available. In general , we are looking for significant daytime activity, including offices, medical buildings, areas of retail critical mass, schools or sports arenas, but so much will depend on your geographic area.

Your first location will generally open within 7 to 12 months of signing your franchise agreement. Much is dependent on site selection and building permitting, so if your location has already been identified, the time to open can often be reduced.

Our initial team training program consists of an intensive minimum 2-week pre-opening program. We request that not only do you attend training, but that you bring your general manager to our initial training program. In addition, one of our representatives will be at your site for up to another 2 weeks (to be scheduled around your opening).

Your training program is intense and includes two main areas “front of house” & “back of house”. Front of House focuses on the guest experience: greeting by a Brand Ambassador, phone etiquette, cashier dialogue, catering dialogue, line management, expo/pick-up & delivery procedures. The Back of House is all about the food and our kitchen: recipes and prep procedures, cost controls, quality and service standards, inventory procedures, equipment and safety, brand compliance, food safety, sanitation and health code compliance.

When you have completed our training programs, you will be ready to run a Tossed restaurant.

Yes. We have a preferred-vendor program that will provide you with all the products that you will use to operate your restaurant. In addition, we will assist you with your opening inventory purchase and ongoing par levels.