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Updated RecentlyEdo Japan vs Curry Up Now Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Edo Japan 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 | $400,000 - $550,000 | $392,000 - $1,671,500 |
| Franchise Fee | $35,000 | $35,000 |
| Royalty Fee | 6% | 6% |
| Advertising Fee | 3% | 2% |
| Year Founded | 1977 | 2009 |
| Year Franchised | 1986 | 2009 |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 years | - |
| Renewal Fee | 25% of franchise fee | - |
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/No | -/- |
| Start-up Costs | No/No | -/- |
| Equipment | No/No | -/- |
| Inventory | No/No | -/- |
| Receivables | No/No | -/- |
| Payroll | No/No | -/- |
Training & Support |
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| Training | 5 weeks - Basic Operation of the Business. - Regional Managers visit at least once every quarter to support and guide the Franchisees | - |
| Support | Newsletter, Grand opening, 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 | Regional advertising | - |
| Operations | - 33% of all franchisees own more than one unit - Number of employees needed to run franchised unit: 10 - 15 - Absentee ownership of franchise is allowed. (97% of current franchisees are owner/operators) | - |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | No | - |
| International Expansion | Yes | - |
Company Overviews
About Edo Japan
Every journey begins with a first step. Our first step began over 35 years ago when we opened our very first location, offering fresh and delicious Japanese food made in the traditional Teppan style and served with our now famous signature Teriyaki sauce.
Since then, we've become a leading fast casual restaurant brand, with over 100 locations across Canada and over eight million meals served each year. An Edo Japan franchise offers a great return on your investment and a chance to grow and succeed with the support of an incredible organization.
Complete our five-step process to understand how becoming an Edo Japan franchisee can help you achieve your business goals.
http://www.edojapan.com/franchising/
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#66 in Canada's Top franchises.
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