Summary
Breakeven in U.S. food franchising hinges on five levers: rent, labor, power, sales taxes, and delivery fees. Neighborhood rents average in the mid-$20s/sf/yr; prime corridors can be 2–3× higher. Entry-level wages sit around the mid-teens $/hr, while commercial electricity runs from about 9–12¢ to 20–30+¢/kWh by state. Delivery platforms typically take 15–30%. Model each site with local numbers.
Food franchise market overview in the U.S.
A food franchise remains one of the most reliable ways to enter American foodservice. Standardized menus, repeatable cooklines, tight food-safety protocols, and brand marketing give first-time buyers a clear playbook and let multi-unit operators scale across a metro. Consumer expectations are stable: speed, convenience, and access (drive-thru, mobile order-ahead, and delivery). The same concept can win in several states, but the cost field around it is local, which is why U.S. pages must show what actually moves the P&L: rent per square foot, hourly labor, commercial electricity, sales tax on prepared food, and delivery commissions.
Data box — State cost drivers to model from day one
- Retail rent (typical U.S. neighborhood): mid-$20s/sf/yr; prime corridors often 2–3×.
- Commercial power: ~9–12¢/kWh (low-tariff) vs ~20–30+¢/kWh (high-tariff).
- Labor (entry-level food & counter): ~$14–16/hr; some states/metros higher.
- Sales tax: use combined state + local; many cities land ~7–10%.
- Delivery programs: common tiers 15/25/30% on delivery and ~6% on pickup.
Investment and Fees
Below are indicative food franchise cost ranges by format. Actual budgets vary by site type (kiosk, inline, end-cap, pad), build-out scope, equipment, labor market, and supply terms.
| Format / Model | Initial investment (range) | Franchise fee (range) | Ongoing fees (royalty / ad fund) |
|---|---|---|---|
| Kiosk / food court (400–700 sq ft) | $90,000 – $300,000 | $10,000 – $30,000 | 4–6% / 0–2% |
| Inline fast casual (700–1,200 sq ft) | $300,000 – $900,000 | $20,000 – $50,000 | 4–6% / 1–3% |
| Drive-thru / pad / end-cap | $800,000 – $2,200,000 | $25,000 – $60,000 | 4–6% / 1–4% |
| Full-service (table service) | $900,000 – $2,500,000 | $30,000 – $60,000 | 4–6% / 1–3% |
| Ghost kitchen / delivery-first | $60,000 – $200,000 | $10,000 – $25,000 | 4–6% / 0–2% |
Startup costs and ongoing fees
Startup usually covers: leasehold build-out; flooring/plumbing; hood & grease trap where required; line equipment (grills/fryers/ovens), refrigeration; POS/KDS with order-ahead and delivery integrations; signage; opening inventory; training; and working capital.
Ongoing includes: franchise royalties and ad fund; labor; food cost (watch meat/dairy/oil); occupancy (base rent, CAM, insurance); utilities (kitchen heat load + refrigeration + HVAC); and delivery commissions.
Popular formats (kiosk, inline, drive-thru, ghost)
- Kiosk / food court. Lowest capex, captive footfall, landlord rules, drive hours and menu.
- Inline fast casual. Compact FOH, strong takeout/delivery mix, easy staffing.
- Drive-thru. Highest convenience and cars/hour; site plan, stacking and egress matter.
- Ghost kitchen. Capex-light; visibility shifts to apps, photos, promise times.
Requirements & ideal franchisee profile
Most systems look for enough liquid capital to complete build-out, operational discipline, and the ability to hire/schedule reliably. Prior restaurant background helps but isn’t mandatory if training and field support are strong. Multi-unit candidates should plan a development schedule, a hiring bench, and shared purchasing for packaging and key SKUs.
Trends & unit-economics drivers
- Throughput: orders per labor hour improved by order-ahead, kiosks, and streamlined make lines.
- Average ticket: combos, premium add-ons, and limited-time offers.
- Labor model. Balance A-, B-, and C-level techs. Over-skilling every job inflates cost; under-skilling drives comebacks.
- Access: drive-thru and dedicated pickup shelves to avoid blocking the line.
- Second-gen sites: reduce capex and time-to-open.
- Channel mix: delivery as a reach channel; steer repeat to first-party to protect margin.
How to choose a food franchise (checklist)
- Map location logic: can guests actually reach you in peak dayparts?
- Match format to trade area: kiosk, inline, drive-thru, or ghost.
- Price real rent, labor, and power for this state/city — not brochure averages.
- Confirm hood/grease trap and landlord standards before signing the lease.
- Ask for clear royalties/ad funds and a training calendar.
- Model delivery commissions and engineer a first-party channel.
- Track three KPIs from day one: food cost %, labor %, orders per labor hour.