Garbanzo Mediterranean Fresh Franchise

Garbanzo Mediterranean Fresh is a fast-casual brand built around customizable Mediterranean bowls, plates, stuffed pitas, gyros, and laffa wraps with scratch-made staples like hummus and falafel. The Garbanzo Mediterranean Fresh franchise pairs an approachable menu with a compact prototype, efficient line flow, and multiple demand channels—dine-in, takeout, delivery, and catering.


What is the Garbanzo Mediterranean Fresh franchise

The Garbanzo Mediterranean Fresh franchise delivers a counter-service format where guests move along a linear makeline: choose a base (pita, laffa, bowl, or plate), add proteins and toppings, then finish with sauces and sides. The menu naturally supports vegetarian, vegan, and gluten-free choices, widening appeal in office and residential trade areas. Locations typically operate in end-cap or in-line spaces with strong visibility and daytime population, balancing lunch traffic with family dinner and off-premise orders. Catering and group platters extend the daypart mix and raise average tickets.

Garbanzo Mediterranean Fresh franchise cost & fees

Cost ItemAmount / RangeNotes
Initial Franchise Fee$35,000One-time at signing
Estimated Initial Investment$552,057 – $734,957Build-out, equipment, soft costs, opening & working capital
Royalty Fee6% of net salesOngoing system fee
Brand Development Fund3% of net salesNational/brand marketing
Local Advertising & Promotion2% of net salesRequired local spend
Opening MarketingProject-basedGrand opening & launch offers
Liquid Assets (typical)~$350,000Candidate guideline
Net Worth (typical)~$1,000,000

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Footprint, build-out & staffing

  • Prototype & real estate: ~1,600–2,000 sq ft end-cap or in-line units with 50+ seats in dine-in configurations; flexible layouts accommodate urban and suburban boxes. The design emphasizes a visible makeline, oven for fresh pita, and a compact back-of-house sized for prep and storage.
  • Kitchen line: hot/cold rails for proteins and toppings, flatbread/pita oven, hot holding for sides, and a streamlined expo that supports off-premise packing without slowing dine-in.
  • Staffing model: General Manager, shift leads, line cooks/assemblers, and cashiers—cross-trained to cover peak hours. Catering packaging and third-party delivery handoff are integrated into the expo station to protect speed and order accuracy.
  • Demand drivers: health-forward positioning, customization, third-party delivery, and workplace catering. Seasonal LTOs and protein rotations help maintain frequency.

Training & support

Franchisees receive site criteria and LOI guidance, prototype plans, equipment specifications, and vendor coordination. Training covers food safety, recipe and portion standards, prep and line organization, speed of service, and waste control. Marketing support includes creative toolkits for opening, local store marketing playbooks, and calendarized promotions. Ongoing operations support focuses on labor matrices, inventory/COGS, guest satisfaction metrics, and off-premise channel optimization.


Steps to open

  1. Discovery & planning — align territory and development schedule; confirm capital plan and target trade areas.
  2. Site selection & LOI — prioritize daytime population, visibility, access, and parking; confirm venting, utilities, and patio options where allowed.
  3. Design & build-out — apply the brand prototype; order equipment, signage, menu boards, and POS/KDS; stage inspections and permits.
  4. Hiring & training — staff the opening team; complete back-of-house prep training and front-of-house service modules; run mock rushes.
  5. Grand opening — execute funded launch with neighborhood outreach, digital offers, and catering samplings for offices.
  6. Operate & scale — tune labor and line flow to protect throughput, drive catering and digital mix, and evaluate additional units as KPIs stabilize.

Garbanzo Mediterranean Fresh Franchise Info: https://franchise.eatgarbanzo.com/

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