City Wok vs Bann Thai Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of City Wok vs Bann Thai including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
 
City Wok Franchise
Bann Thai Franchise
Investment $243,400 - $568,500$224,000 - $603,000
Franchise Fee $30,000$30,000
Royalty Fee 5%5%
Advertising Fee --
Year Founded 19902010
Year Franchised 20042013
Term Of Agreement 10 years10 years
Term Of Agreement 10 years10 years
Renewal Fee $5K-


Business Experience Requirements
 
City Wok Franchise
Bann Thai Franchise
Experience
  • General business experience

    • DRIVER Has written and actionable goals Focus on the end result, regardless of the amount of time it takes to get there. Plan and act towards desired goals better than current circumstance Focus on what is going right, regardless of what is going wrong If this sounds like you, we are looking for you.

    Financing Options
     
    City Wok Franchise
    Bann Thai Franchise
      In-House/3rd PartyIn-House/3rd Party
    Franchise Fees No/No-/-
    Start-up Costs No/No-/-
    Equipment No/No-/-
    Inventory No/No-/-
    Receivables No/No-/-
    Payroll No/No-/-

    Training & Support
     
    City Wok Franchise
    Bann Thai Franchise
    Training --
    Support Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives-
    Marketing Co-op advertising-
    Operations International franchisees required to buy multiple units/master licenses; 100% of all franchisees own more than one unit

    Absentee ownership of franchise is NOT allowed. (65% of current franchisees are owner/operators)

    		-

    Expansion Plans
     
    City Wok Franchise
    Bann Thai Franchise
    US Expansion -Yes
    Canada Expansion No-
    International Expansion Yes-

    Company Overviews

    About City Wok

    The dream was a contemporary yet casual restaurant offering authentic, upscale Asian cuisine. Today, City Wok is proud to be recognized by Restaurant Hospitality magazine as personifying the future of fast-casual dining.

    Stuart Davis opened his first City Wok in 1990, working extensively with Hing Fan Chan, an executive chef trained in Kowloon, China. While other restaurants may water down, Americanize or over-expand their menus to appeal to the masses, Davis created the City Wok concept from his desire to deliver authentic Chinese dishes in a style that appeals to Americans.

    About Bann Thai

    NO LONGER FRANCHISING