Curry Up Now is a fast-casual Indian concept that translates classic flavors into an approachable format—bowls, burritos, plates, and shareables. The Curry Up Now franchise balances bold, chef-driven recipes with a simple, repeatable makeline, giving operators clear throughput during lunch and dinner while supporting catering and digital orders.
What is the Curry Up Now franchise
The Curry Up Now franchise centers on a linear assembly line: choose base, protein, sauces and chutneys, finish with sides and snacks. Core items include tikka masala burritos, bowls with saffron rice or greens, and street-food-inspired shareables. Locations typically run in end-cap or in-line spaces with strong daytime population and evening traffic; some markets add a compact bar program where licensing allows. Menu engineering keeps SKUs tight while offering vegetarian and vegan depth, broadening appeal to offices, families, and health-forward guests. The operating spine is consistency—prep discipline, portion standards, and a clean expo that protects speed for dine-in, takeout, delivery, and catering.
Curry Up Now franchise cost & fees
| Cost Item | Amount / Range | Notes |
|---|---|---|
| Initial Franchise Fee | $35,000 | One-time at signing |
| Estimated Initial Investment | $311,000 – $1,675,000 | Build-out, equipment, soft costs, opening & working capital |
| Royalty Fee | 6% of gross sales | Ongoing system fee |
| Brand/Marketing Fund | 3% of gross sales | National/brand marketing |
| Opening Marketing | Project-based | Local launch & digital |
| Candidate Liquid Capital | ~$500,000 | Typical requirement |
| Candidate Net Worth | ~$1,000,000 |
Footprint, build-out & staffing
- Prototype & real estate: high-visibility in-line or end-cap units with venting and utility capacity for a hot makeline; patio seating where possible. Back-of-house is compact—prep tables, refrigeration, holding, and a streamlined hot line sized to the menu.
- Makeline & expo: hot/cold rails for proteins and sauces, finishing station for garnishes, and a dedicated pack-out area so off-premise orders do not slow dine-in.
- Staffing model: General Manager, shift leads, line cooks, cashiers/expediters; cross-trained to cover peaks. Labor planning focuses on lunch blocks (office trade) and dinner (families, delivery).
- Throughput levers: portion guides, batch prep for core sauces, clear expo roles, and digital order timing windows to smooth the rush.
- Catering: trays and boxed sets for offices and events raise average check and help fill mid-day capacity.
Training & support
Franchisees receive site criteria and LOI guidance, prototype plans, equipment specifications, and vendor coordination. Training covers food safety, recipe and portioning standards, speed of service, and waste control. Marketing support includes grand-opening toolkits, digital assets, and a promotions calendar. Ongoing operations support focuses on labor matrices, inventory/COGS management, guest-satisfaction tracking, and channel mix optimization for third-party delivery and catering.
Steps to open
- Discovery & planning — align territory and development schedule; confirm capital plan.
- Site selection & LOI — prioritize daytime population, visibility, access, and parking; verify venting and utilities.
- Design & build-out — apply the brand prototype; order equipment, signage, menu boards, and POS/KDS; coordinate inspections and permits.
- Hiring & training — staff the opening team; complete back-of-house prep modules and front-of-house service training; run mock rushes.
- Grand opening — execute the launch plan with neighborhood outreach, digital offers, and office sampling for catering.
- Operate & scale — optimize line flow and labor to protect throughput, grow catering and digital mix, and consider additional units as KPIs stabilize.
Curry Up Now Franchise Info: https://www.curryupnow.com/
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Starting investments from:$311,000
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Company type:Restaurant
- Year company was founded:2009
- Corporate address:1721 Rogers Ave, San Jose, California, 95112, USA