Fajita Pete’s is a catering-first, delivery-heavy Tex-Mex brand built around fresh fajitas, queso, enchiladas, and party packs that travel well. The Fajita Pete’s franchise favors compact boxes, disciplined prep, and a channel mix where 90%+ of sales come from pickup, delivery, and catering, allowing strong throughput without a large dining room.
What is the Fajita Pete’s franchise
The Fajita Pete’s franchise focuses on speed and consistency: a small footprint (typically ~1,200–1,500 sq ft) with a hot line for fajitas and sides, cold rails for salsas and toppings, and a dedicated pack-out station for delivery and catering orders. The menu is engineered for travel—protein pans, rice/beans, house salsas, and tortillas packed for heat retention. Markets with office clusters and residential density support lunch catering and family dinner packs. Mature stores publicly highlight a ticket average around $44, sales per sq ft near $700, and average sales around $900k, underscoring the brand’s lean box economics when execution is tight.
Fajita Pete’s franchise cost & fees
| Cost Item | Amount / Range | Notes |
|---|---|---|
| Initial Franchise Fee | $40,000 | One-time at signing |
| Estimated Initial Investment | $194,500 – $582,700 | Build-out, equipment, soft costs, opening & working capital |
| Royalty Fee | ~5.5% of gross sales | Ongoing system fee |
| Brand/Marketing Fund | ~1% of gross sales | National brand support |
| Opening Marketing | $9,000 – $20,000 | Local launch & digital |
| Vehicle/Wrap (optional for catering) | $9,500 – $56,000 | Purchase/lease + branding |
| Equipment & Smallwares | $4,000 – $10,000 | Starter kit & tools (ex-large items) |
| Licensing & Exams | Market-based | Permits and health code |
| Technology (POS/KDS/CRM) | $4,000 – $6,000 | Hardware & subscriptions (setup) |
| Insurance & Permits | $500 – $3,000 | Initial policies/fees |
| Training & Travel | $1,500 – $4,000 | Owner/manager |
| Additional Funds (~3 months) | $20,000 – $40,000 | Payroll, ramp cushion |
Candidate profile (typical)
- Liquid assets: ~$150,000 per location
- Investment capability: ~$500,000
- Development: minimum of 3 units in new target markets (single-unit in fill-in markets)
Footprint, kitchen line & staffing
- Footprint: compact inline/end-cap with visibility and access; dine-in is limited or optional, with the floor plan optimized for dispatch and pick-up shelving.
- Kitchen line: grill/flat-top for fajitas, steam tables/holding for sides, hot/cold rails for build, tortilla station, and a protected expo for accurate packing. A clear split between makeline and courier handoff keeps dine-in (if present) from slowing off-premise.
- Staffing model: General Manager, shift leads, cooks, pack/expediter, and counter; cross-trained teams flex to lunch surges and evening family/catering orders.
- Throughput levers: batch prep of core proteins and sides, portion guides, hot-hold specs, and order throttling via POS for third-party marketplaces.
- Catering engine: trays and party packs with scalable SKUs; scheduled production blocks protect speed while lifting average check.
Training & support
Franchisees receive site criteria, LOI support, prototype plans, and vendor coordination. Training covers recipes and portion standards, food safety, line choreography, expo accuracy, inventory and COGS control, labor matrices, and delivery/catering workflows (from lead capture to confirmation, staging, and timed dispatch). Marketing support includes grand-opening toolkits, neighborhood outreach, and calendarized promotions designed to build repeat frequency and catering volume.
Steps to open
- Discovery & planning — align territory and development schedule; map office/residential demand and delivery corridors.
- Site selection & LOI — prioritize visibility, access, and parking; confirm venting, utilities, and courier staging.
- Design & build-out — apply the brand prototype; order equipment, signage, menu boards, and POS/KDS; stage inspections and permits.
- Hiring & training — assemble the opening team; complete prep/line and service modules; run mock rushes with delivery throttling.
- Grand opening — execute the launch plan with local outreach, digital offers, and office sampling to seed catering accounts.
- Operate & scale — tighten line flow and labor to protect speed, grow catering and digital mix, and roll additional units as KPIs stabilize.
Fajita Pete’s Franchise Info: https://franchisefajitapetes.com/
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Starting investments from:$194,500
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Company type:Restaurant
- Year company was founded:2008
- Corporate address:15995 N Barkers Landing Rd Ste 111, Houston, Texas, 77079, USA