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Updated RecentlyCity Wok vs Gyu-Kaku Japanese BBQ Restaurant Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of City Wok vs Gyu-Kaku Japanese BBQ Restaurant including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $243,400 - $568,500 | $785,281 - $2,120,001 |
| Franchise Fee | $30,000 | $50,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | - | 1.5% |
| Year Founded | 1990 | 1996 |
| Year Franchised | 2004 | 1997 |
| Term Of Agreement | 10 years | - |
| Term Of Agreement | 10 years | - |
| Renewal 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 | -/- |
| Start-up Costs | No/No | -/- |
| Equipment | No/No | -/- |
| Inventory | No/No | -/- |
| Receivables | No/No | -/- |
| Payroll | No/No | -/- |
Training & Support |
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| Training | - | Classroom training: 46 hours Additional training: At the restaurant |
| Support | Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations, Purchasing cooperatives | Purchasing, Co-ops, Newsletter, Meetings/Conventions, Grand Opening, Security/Safety Procedures, Site Selection |
| Marketing | Co-op advertising | Co-op Advertising, Regional Advertising, Social media, Website development, Email marketing, Loyalty program/app |
| 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) | Number of employees required to run: 20 |
Expansion Plans |
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| 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.