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Updated RecentlyBD's Mongolian Barbeque vs Curry Up Now Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of BD's Mongolian Barbeque vs Curry Up Now including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $881,000 - $2,276,500 | $392,000 - $1,671,500 |
| Franchise Fee | $45,000 | $35,000 |
| Royalty Fee | 5% | 6% |
| Advertising Fee | - | 2% |
| Year Founded | 1992 | 2009 |
| Year Franchised | 1996 | 2009 |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 years | - |
| Renewal Fee | 50% of fee at time of renewal | - |
Business Experience Requirements |
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| Experience | We’re looking for experienced franchisees and qualified investors to help us grow the Curry Up Now fast casual brand across the country. Prospective franchisees must be hands-on in the operations of their restaurants and adhere to Curry Up Now organizational structure requirements and brand guidelines. *$1MM net worth *$500K liquid capital available for investment *Ready to begin development within the next 3-6 months *Ready to develop a minimum five unit territory in a major U.S. area | |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/Yes | -/- |
| Start-up Costs | No/No | -/- |
| Equipment | No/Yes | -/- |
| Inventory | No/No | -/- |
| Receivables | No/No | -/- |
| Payroll | No/No | -/- |
Training & Support |
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| Training | Company certified training restaurant | - |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations | Real estate / site selection Store build-out, construction Training systems Operational support Recipe & menu development Marketing & brand building Vendor & equipment selection Point of Sale system Pre-opening, grand opening support |
| Marketing | Co-op advertising, Ad slicks, National media | - |
| Operations |
Franchisees required to buy multiple units/master licenses; 60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 75 - 100
Absentee ownership of franchise is allowed. (100% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | Yes | Yes |
| Canada Expansion | No | - |
| International Expansion | No | - |
Company Overviews
About BD's Mongolian Barbeque
BD's Mongolian Barbeque is the world's number one Create Your Own Stir-Fry restaurant concept where the guests choose their own ingredients from a great variety of meats, seafood, vegetables, salads, sauces and spices. The food is then prepared by master grillers on a 600 degree 7-foot grill.
Since 1992, has been delivering a unique, interactive dining experience that sets us apart from the competition. has created a growing band of loyal customers that believe passionately about their ability to take charge of their own dining event. We call this our "You Rule the Experience" philosophy. The guests don't just like bd's, they "love it" as they feel they can take ownership of their own dining experience.
The total investment necessary to begin operation of a bd’s Mongolian
Grill® Restaurant is $881,000 to $2,276,500. This includes $45,000 to
$65,000 that must be paid to the franchisor or an affiliate.
Development fees for Area Development Agreements are $45,000 for the first
restaurant plus $10,000 for each additional restaurant that you agree to
develop under the terms of the franchisor’s development schedule. These
amounts will be credited against the payment of your initial franchise
fees for each restaurant that you develop.
About Curry Up Now
This award-winning Indian fast casual restaurant chain dominates the
segment with high volume and a simple operational model serving
delicious, whimsical Indian Cuisine making this concept safe and
approachable to new customers. Shareholders in Curry Up now include the
group that invested in Sweetgreen, Cava, by Chloe, and launched
franchising for Five Guys, QDOBA, and The Halal Guys.
Curry Up Now was established in 2009 by Akash Kapoor and his wife Rana, and ably supported by co-founder and now Senior VP of Operations, Amir Hosseini. The concept, which is known for its innovative spin on traditional Indian cuisine, has been recognized in publications such as Zagat: ‘5 Hottest Fast-Casual Chains,’ EATER SF: ‘SF’s Best Indian Restaurants,’ 7x7: ‘100 Things To Eat Before You Die,’ QSR: ‘40 Under 40,’ Fast Casual: ‘Top 100’ Movers & Shakers, Nation’s Restaurant News: ‘2018 Breakout Brand,’ and International Council of Shopping Centers: ‘Hot Food & Beverage Chain.’ Curry Up Now currently operates six brick-and-mortars and three food trucks in California’s Bay Area