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Updated RecentlyThe Flame Broiler Restaurant vs East Coast Wings Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of The Flame Broiler Restaurant vs East Coast Wings including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $380,116 - $609,763 | $661,375 - $1,098,570 |
| Franchise Fee | $35,000 | $40,000 |
| Royalty Fee | 5% | 5% |
| Advertising Fee | 3% | 2% |
| Year Founded | 1995 | 1995 |
| Year Franchised | 1999 | 2004 |
| Term Of Agreement | - | 10 years |
| Term Of Agreement | - | 10 years |
| Renewal Fee | - | 25% of then current fee |
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/Yes |
| Start-up Costs | -/- | No/Yes |
| Equipment | -/- | No/Yes |
| Inventory | -/- | No/Yes |
| Receivables | -/- | No/No |
| Payroll | -/- | No/No |
Training & Support |
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| Training | On-The-Job Training: 68-148 hours Classroom Training: 12 hours | On-The-Job Training: 240 hours Classroom Training: 48 hours |
| Support | Meetings/Conventions Grand Opening Online Support Security/Safety Procedures Field Operations | Purchasing Co-ops Newsletter Meetings/Conventions Toll-Free Line Grand Opening Online Support Security/Safety Procedures Field Operations Site Selection Franchisee Intranet Platform |
| Marketing | Regional Advertising | Co-op Advertising Ad Templates Regional Advertising Social media SEO Website development Email marketing Loyalty program/app |
| Operations | Absentee Ownership Allowed Number of Employees Required to Run: 8 | Absentee Ownership Allowed Number of Employees Required to Run: 25 - 50 |
Expansion Plans |
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| US Expansion | Yes | Yes |
| Canada Expansion | No | No |
| International Expansion | No | Yes |
Company Overviews
About The Flame Broiler Restaurant
The first The Flame Broiler, The Rice Bowl King restaurant opened in 1995 in Fullerton, California. Young Lee, who had graduated from UCLA with a degree in Economics and had joined the workforce, often found himself on the road during his workday. As a result, he often found himself grabbing a quick bite to eat for lunch at many different fast food restaurants. Very entrepreneurial in nature, Young Lee set out to create a better, healthier alternative to the fast food he had to choose from while working. This led him to open the first The Flame Broiler, The Rice Bowl King restaurant, which served simple, healthy, fast food and family-style Korean food.
Word about the new restaurant spread, and Young Lee found himself extremely busy during lunch. He quickly developed a very broad customer base; The Flame Broiler, The Rice Bowl King appealed to all ethnicities. The restaurant was a success. Not only did the concept appeal to a diverse group of people, but Young Lee was able to operate on a very low budget, with virtually no waste.
Because of the restaurant’s popularity and success, Young Lee opened a second restaurant in Santa Ana in 1995. Both restaurants have continued to prosper over the years. Then in April of 1999, Young Lee opened a third restaurant in Anaheim, which would be owned and run by his brother. And he has also developed his own proprietary recipe for the Teriyaki sauce served at The Flame Broiler The Rice Bowl King.
Word about The Flame Broiler The Rice Bowl King continued to spread. The Flame Broiler The Rice Bowl King had become so popular on the West Coast that customers began asking Young Lee to franchise, which is what he decided to do in 1999. Young Lee saw franchising as a way to provide even more customers with a better, healthy alternative to fast food while maintaining the high level of service and food quality for which The Flame Broiler The Rice Bowl King is so well known.
Young Lee realizes that franchisees, who have a vested interest in their businesses, will be more dedicated partners in the growth process. By successfully operating their individual The Flame Broiler The Rice Bowl King restaurants, the entire franchise network will have the ability to expand (first through California, then across the nation and eventually internationally), benefit from each others' innovations, and maintain long-term stability. He also realizes that future growth and success can be achieved through the combined efforts of franchisees who have ownership in a business and who have ties to their local communities.
About East Coast Wings
East Coast Wings & Grill is a casual dining full service and counter service restaurant with an emphasis of buffalo style wings. East Coast Wings was originally founded in 1995. In 2000, Steve G. Kontos bought the concept, and in 2002, Sam G. Ballas joined with him, and re-organized it to what today's patrons know as "East Coast Wings & Grill".
With their 46 years of combined restaurant experience, East Coast Wings & Grill has become a local favorite in all markets the brand has entered.
National Winner 1st place - Traditional hot sauce and 2nd place - creative spicy
Our famous wings have consistently won, "Best Wings" in most all markets entered. And to boot, our brand has a very diversified menu: with our overstuffed sandwiches, super salads, deli style specialties and taste-tempting appetizers.
Unique to East Coast Wings & Grill is our over 75 different flavors and 675 combinations of wings - Teriyaki Ginger Garlic, Honey Barbeque, Mango Habanero, Jamaican Jerk, Blue Cheese, Honey Mustard, Bourbon Street, Kickin' Thai, Cajun and many more.
Our infamous Buffalo Shrimp, which is available in our 75 flavors, 9 heat indexes and 675 combinations, has quickly become the next best thing to our famous wings.