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Updated RecentlyDoc Chey's Asian Kitchen vs City Wok Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Doc Chey's Asian Kitchen vs City Wok including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $287,500 - $462,000 | $243,400 - $568,500 |
| Franchise Fee | $25,000 | $30,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | - | - |
| Year Founded | 1997 | 1990 |
| Year Franchised | 2004 | 2004 |
| Term Of Agreement | 10 years | 10 years |
| Term Of Agreement | 10 years | 10 years |
| Renewal Fee | 50% of then-current fee | $5K |
Business Experience Requirements |
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| Experience | ||
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/No | No/No |
| Start-up Costs | No/No | No/No |
| Equipment | No/No | No/No |
| Inventory | No/No | No/No |
| Receivables | No/No | No/No |
| Payroll | No/No | No/No |
Training & Support |
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| Training | - | - |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations | Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives |
| Marketing | Co-op advertising | Co-op advertising |
| Operations |
Number of employees needed to run franchised unit: 25 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
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 |
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| US Expansion | Yes | - |
| Canada Expansion | No | No |
| International Expansion | No | Yes |
Company Overviews
About Doc Chey's Asian Kitchen
When we opened the first Doc Chey's in 1997, our goal was simple: operate a neighborhood restaurant that serves our guests affordable, delicious, pan-Asian food.
Although we have been true to our original mission, we quickly learned that we had an even greater mission, and that was to improve the communities we serve. We did this by becoming stakeholders in our neighborhoods and fostering good karma in our communities through various initiatives - dine-outs that support local schools and charitable organization, donations to local organizations for fundraising events, and hosting charitable events like Morningside Mile and Breakfast with Santa.
Through our efforts, we have donated over $200,000 in cash and food to local schools and non-profit organizations. We work hard to live our values everyday - treat others as we wish to be treated and give without expecting anything in return.
We will continue to work hard every day to help make our communities better places to live - one noodle bowl at a time.
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.