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Updated RecentlySamurai Sam's Teriyaki Grill vs City Wok Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Samurai Sam's Teriyaki Grill 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 | $106,300 - $432,100 | $243,400 - $568,500 |
| Franchise Fee | $14,000 - $30,000 | $30,000 |
| Royalty Fee | 6% | 5% |
| Advertising Fee | 1% | - |
| Year Founded | 1994 | 1990 |
| Year Franchised | 1995 | 2004 |
| Term Of Agreement | 15 years | 10 years |
| Term Of Agreement | 15 years | 10 years |
| Renewal Fee | $5K | $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/Yes | No/No |
| Inventory | No/No | No/No |
| Receivables | No/No | No/No |
| Payroll | No/No | No/No |
Training & Support |
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| Training | K-Tec is a 5-day training all Kahala franchisees receive and is the companion to brand specific in-store training. It introduces participants to the Kahala culture, level of support provided, and the roles and responsibilities for supporting franchisee and franchisor success. It provides exposure to basic business concepts such as customer service, profitability, quality assurance, inventory, purchasing and distribution, and more. | - |
| Support | Newsletter, Meetings, Toll-free phone line, Grand opening, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives | Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives |
| Marketing | Co-op advertising, Ad slicks, Regional advertising | Co-op advertising |
| Operations |
60% of all franchisees own more than one unit Number of employees needed to run franchised unit: 10 - 25
Absentee ownership of franchise is allowed. (80% 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 | - | - |
| Canada Expansion | No | No |
| International Expansion | Yes | Yes |
Company Overviews
About Samurai Sam's Teriyaki Grill
How might you want to claim your own Samurai Sam's Teriyaki Grill Franchise? With just about two decades in the business, the Samurai Sam's establishment has a demonstrated reputation. We've created viable strategies, quality items and an unwavering client base that has come to depend on our delectable choice of crisply arranged and decently estimated fast administration dinners. Not at all like numerous conventional fast food ideas, the Samurai Sam's establishment prides itself on serving crisp, great fixings in every menu thing.
Because of the franchisee, the Samurai Sam's image keeps on advancing as customer requests and patterns change. From operational enhancements to the presentation of imaginative menu things, we are continually pushing ahead with better approaches to develop your business and increment consumer loyalty. We comprehend that clients need an ensured, quality affair and we are focused on helping you give them one. Samurai Sam's and its franchisor, Kahala Franchising, are glad for the emotionally supportive network we give our franchisees. From site choice, outline and development, to set-up and Grand Opening arranging, our devoted Samurai Sam's diversifying group is here to help you all through your pre-opening adventure to owning your own particular Samurai Sam's establishment. Our conferred and gifted group, combined with our demonstrated working framework, will manage you and help augment your potential for achievement.
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.