Franchise Directory

Clean Eatz

Perishable Prepared Food Manufacturing

65

Strong

The quest for a lucrative franchise opportunity in today’s dynamic market often leads prospective investors to the burgeoning health and wellness sector, where consumer demand for convenient, nutritious options is rapidly accelerating. This is precisely the problem that Clean Eatz, a prominent franchise in the health-focused dining sector, adeptly solves, offering a multi-faceted business model centered around accessible, wholesome meal solutions. Co-founded by the husband-and-wife duo Don and Evonne Varady, the company’s genesis traces back to 2013 with the establishment of its inaugural location in Wilmington, North Carolina, a venture born from Evonne’s direct experience as a fitness trainer preparing healthy meals for her clients. While some historical accounts suggest an earlier company launch in 2011 or 2012, the first physical eatery commenced operations in 2013, with the strategic decision to franchise officially materializing in 2015, marking its entry into broader market expansion. Since its inception, Clean Eatz has demonstrated significant growth, expanding its operational footprint to more than 125 locations across 23 states, establishing itself as a substantial and growing entity within its niche. The brand strategically positions itself in the rapidly expanding U.S. prepared meals market, which was valued at $143 billion in 2020 and is projected to surge to $248 billion by 2028, underscoring a robust total addressable market for its offerings. Furthermore, the Perishable Prepared Food Manufacturing market (NAICS 311991), a core category for Clean Eatz, commands an estimated total addressable market of approximately $23 billion, exhibiting a healthy compound annual growth rate (CAGR) of 4.8%. This market relevance, coupled with its proven growth trajectory and commitment to a health-conscious consumer base, positions Clean Eatz as a compelling franchise opportunity, warranting a thorough, independent analysis for serious investors. The industry landscape for prepared meals and perishable food manufacturing presents a compelling narrative of sustained growth, driven by profound shifts in consumer lifestyles and preferences. The broader perishable prepared food market, encompassing Clean Eatz’s operational focus, was valued at $111.46 billion in 2025 and is projected to expand to $119.29 billion in 2026 at a CAGR of 7.0%, ultimately reaching an estimated $160.59 billion by 2030 at a CAGR of 7.7%. On a global scale, the Perishable Prepared Food Manufacturing Market recorded a valuation of $257.90 million in 2025 and is anticipated to escalate to $542.24 million by 2032, demonstrating an impressive CAGR of 11.2%. These substantial market sizes and vigorous growth rates are underpinned by several key consumer trends. Fast-paced lifestyles and increasing urbanization directly fuel the demand for ready-made and convenient meal solutions, as consumers prioritize time-saving benefits. A significant driver is the strong and growing preference for "better-for-you" products, particularly among Gen Z consumers, who are increasingly health-conscious. Health and wellness trends, coupled with heightened consumer interest in fresh, minimally processed, organic, natural, and locally sourced ingredients, are collectively boosting demand across the sector. Data indicates that approximately 67% of consumers actively prefer ready-to-eat perishable products for their dual benefits of time efficiency and freshness. Furthermore, rising disposable incomes contribute to the willingness of consumers to invest in quality, convenient meal options. Technological advancements in food processing, packaging—including innovations like vacuum-sealed and modified atmosphere technologies—and preservation techniques are continuously enhancing product quality, safety, and shelf life, thereby expanding market potential and consumer trust. The industry also benefits from a growing focus on clean-label products, with over 40% of manufacturers now emphasizing natural, organic, and preservative-free ingredients, aligning perfectly with the Clean Eatz brand ethos. These powerful secular tailwinds and macro forces create an attractive environment for franchise investment, positioning brands like Clean Eatz to capitalize on evolving consumer behaviors and a robust market outlook. Investing in a Clean Eatz franchise involves a structured financial commitment designed to facilitate comprehensive operational readiness. The initial franchise fee is set at $49,500, a figure that reflects the brand’s established system and support infrastructure within the health-focused dining category. The estimated total investment required to open a Clean Eatz franchised restaurant typically spans from $344,700 to $798,000, covering essential expenditures such as construction, equipment procurement, initial inventory, and crucial initial operating expenses. It is important to note that other sources cite slightly different investment ranges, such as $358,000 to $762,000, and a broader range of $116,000 to $585,000, reflecting potential variations in format, location-specific build-out costs, or different reporting periods. The variation in these ranges can often be attributed to factors such as real estate costs in diverse geographies, the extent of leasehold improvements needed, and the specific equipment package chosen for each location. Beyond the initial investment, franchisees are subject to ongoing fees, including a royalty rate of 6% of gross sales, which contributes to the continuous development and support of the brand. The advertising contribution encompasses a national marketing fee of 1% of gross sales, complemented by a requirement to allocate at least 2% of gross sales to local advertising efforts, effectively totaling a 3% advertising commitment, though some sources simplify this to a 2% Brand Fund or Ad Fund Fee. Regarding liquidity, the minimum financial requirement for prospective franchisees stands at $200,000 in liquid assets per location. For those pursuing multi-unit development, specifically a 3-unit agreement, a minimum of $600,000 in liquid assets is mandated. Furthermore, a minimum net worth of $750,000 is required for a single unit, escalating to $2,250,000 for a 3-unit development. This comprehensive financial framework positions Clean Eatz as a mid-tier to premium franchise investment, accessible to individuals with substantial capital and a strategic vision for growth within the health and wellness sector. The Clean Eatz operating model is meticulously designed to ensure consistency, efficiency, and comprehensive support for its franchisees, fostering a culture where franchisees are "never on their own." Daily operations for a Clean Eatz franchisee are centered around delivering convenient, nutritious meal options through a multi-faceted approach that typically includes a working cafe, meal plan services, and catering options, all focused on fresh, minimally processed food. While specific unit-level staffing requirements are not detailed, the operational model is streamlined to manage both front-of-house customer service and back-of-house meal preparation effectively. The brand primarily operates with a cafe format, as evidenced by the working cafe integrated into its new national headquarters, and there are no specific mentions of alternative formats such as drive-thrus, kiosks, or mobile units in the provided data. A cornerstone of the Clean Eatz franchise opportunity is its robust training program; new franchisees undergo an intensive 10-day, or two-week, hands-on training program conducted at the corporate headquarters in Wilmington, North Carolina. This comprehensive training regimen covers all critical aspects of operating the eatery, from efficient front-of-house customer service protocols to meticulous back-of-house meal preparation procedures, effective local marketing strategies, and strict adherence to brand standards, ensuring a consistent brand experience across all locations. Beyond initial training, franchisees benefit from extensive ongoing corporate support, including access to a comprehensive operations manual, a dedicated franchise support team, and direct interaction with the founders, Don and Evonne Varady. The new national headquarters, located in a former Chuck E. Cheese building at 4389 Oleander Drive in Wilmington and expected to open in Fall 2023 as of a June 2023 report, further enhances this support structure by including dedicated training facilities, offices for approximately 15 staff members, and a working cafe to serve as a model. Marketing materials are also provided to assist franchisees in building local brand awareness and driving customer engagement. While specific territory structures are not explicitly detailed, the brand's multi-unit development requirements, such as minimum liquid assets of $600,000 and net worth of $2,250,000 for a 3-unit development, clearly indicate an expectation and preference for growth-oriented owner-operators who are actively involved in their business. Clean Eatz provides comprehensive financial performance representations (FPRs) in its Franchise Disclosure Document (FDD) Item 19, offering transparency into potential unit-level economics for prospective investors. The average revenue per Clean Eatz franchised restaurant, also known as Average Unit Volume (AUV), is approximately $1,083,000 per year, reflecting a strong performance benchmark within the health-focused dining sector. Other reported average gross sales figures further corroborate this robust performance, including $1,086,720, $1.1 million, and $970,885, indicating a consistent revenue stream across the franchise system. According to the detailed 2024 financial performance representations, an average Clean Eatz unit reported gross sales of $1,056,495. Analyzing the operational costs, the average unit incurred $404,815 in Cost of Goods Sold, $173,518 in Labor expenses, and $76,466 for Occupancy Cost. Other operating costs amounted to $278,688. After accounting for these expenses, the average unit reported an Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA), less owner/manager salary, of $123,008. These figures highlight a structured cost model designed to support profitability. For units within an investment range of $116,000 to $585,000, the median EBITDA is notably higher, reported at $210,000, suggesting that lower initial investment models can yield strong returns. Furthermore, estimated earnings for an owner-operator are projected to be between $116,507 and $145,633, providing a clear picture of potential personal income for active franchisees. This robust financial performance translates into an estimated Franchise Payback Period of 4.4 to 6.4 years, indicating a relatively swift return on investment for a well-managed Clean Eatz franchise. The consistent AUVs and detailed profitability metrics underscore the brand’s effective operational strategies and strong market acceptance, providing a compelling financial case for potential investors considering this franchise opportunity. Clean Eatz has demonstrated a compelling growth trajectory, marked by substantial expansion and strategic initiatives designed to further solidify its market presence. The brand has expanded to more than 125 locations across 23 states, reflecting a consistent upward trend in unit count over recent years. Earlier figures illustrate this progressive growth, with 81 units reported in July 2022, increasing to 87 units in 2022, reaching 95 cafes by June 2023, and surpassing 100 cafes by February 2024. This consistent unit expansion is complemented by strong financial performance, as the brand achieved a notable 12.6% sales growth and a parallel 12.6% unit growth year-over-year. The company harbors ambitious expansion plans, aiming to double its franchising footprint within three years, as articulated in a June 2023 report. This strategic growth is precisely why, in October 2024, Eric Wyatt was appointed as Clean Eatz's first CEO, a strategic move specifically aimed at focusing on and accelerating the brand's expansion efforts, while co-founders Don and Evonne Varady remain actively involved in leadership. For 2026, Clean Eatz is targeting aggressive franchise development in five major metropolitan markets: Charleston, South Carolina; Chicago, Illinois; Dallas-Fort Worth, Texas; Philadelphia, Pennsylvania; and St. Louis, Missouri. Additionally, the brand plans to penetrate three new states, further broadening its national reach. A multi-unit development deal finalized in April 2023 already exemplifies this strategy, committing to three new locations in Southeast Florida, specifically in Boynton Beach, Jupiter, and Wellington within Palm Beach County. The brand's competitive moat is fortified by its specialized focus on convenient, nutritious meal options that cater to a health-conscious demographic, a segment with enduring demand. Furthermore, Clean Eatz operates exclusively within the United States but extends its reach through a unique partnership with the Department of Defense, providing meal kits to military bases outside the U.S., showcasing a diversified revenue stream and a unique distribution channel. The recent completion of a new national headquarters in Wilmington, located at 4389 Oleander Drive in a former Chuck E. Cheese building, which was expected to open in Fall 2023 (as of a June 2023 report), underscores the brand's investment in infrastructure to support its growth, featuring a working cafe, offices for approximately 15 staff members, and dedicated training facilities to enhance franchisee support and operational consistency. The ideal Clean Eatz franchisee is typically an individual with a strong entrepreneurial drive, a passion for health and wellness, and the financial capacity to meet the required investment thresholds. While specific experience or management background is not explicitly mandated, the nature of the business—operating a health-focused eatery with meal plan and catering components—suggests that candidates with prior experience in food service, retail management, or a strong understanding of business operations would be well-suited. The brand’s emphasis on comprehensive training and ongoing support, including interaction with founders Don and Evonne Varady, indicates that a willingness to learn and adhere to a proven system is paramount. For investors interested in expanding their portfolio, Clean Eatz actively encourages multi-unit development, evidenced by its specific financial requirements: a minimum of $600,000 in liquid assets and a minimum net worth of $2,250,000 for a 3-unit development. This clearly signals an expectation for franchisees with substantial capital and a long-term growth vision. In terms of territory, Clean Eatz is in an active expansion phase, with specific targets for major metropolitan markets in 2026, including Charleston, South Carolina; Chicago, Illinois; Dallas-Fort Worth, Texas; Philadelphia, Pennsylvania; and St. Louis, Missouri. The brand also plans to enter three additional states, indicating ample opportunities for new franchisees in strategic growth areas. The recent multi-unit development deal in Southeast Florida for Boynton Beach, Jupiter, and Wellington in Palm Beach County further highlights the brand's focused approach to market penetration. While specific market performance data is not provided, the targeting of major metropolitan areas suggests these are considered prime locations for success, driven by population density and consumer demand for convenient, healthy food options. The comprehensive training and support structure are designed to facilitate a smooth transition from signing the franchise agreement to the successful opening of a new Clean Eatz location, though a specific timeline from signing to opening is not provided. For the discerning investor seeking a robust franchise opportunity in a high-growth sector, Clean Eatz presents a compelling investment thesis, characterized by strong market positioning, transparent unit economics, and a clear expansion strategy. Operating within the dynamic U.S. prepared meals market, valued at $143 billion in 2020 and projected to reach $248 billion by 2028, Clean Eatz is strategically aligned with enduring consumer trends towards health, convenience, and clean-label products. The brand’s impressive Average Unit Volume of approximately $1,083,000 per year, coupled with detailed 2024 financial performance representations showing an average EBITDA (less owner/manager salary) of $123,008, provides a strong indicator of its operational efficiency and profitability. With an estimated Franchise Payback Period of 4.4 to 6.4 years and a strong FPI Score of 65, Clean Eatz demonstrates a balanced risk-reward profile for qualified candidates. The company’s ambitious plans to double its franchising footprint within three years, supported by the appointment of its first CEO, Eric Wyatt, and significant infrastructure investments like its new national headquarters, underscore a forward-looking and growth-oriented leadership. For those ready to explore this opportunity, PeerSense provides exclusive due diligence data including SBA lending history, location maps with Google ratings, FDD financial data, and side-by-side comparison tools. Explore the complete Clean Eatz franchise profile on PeerSense to access the full suite of independent franchise intelligence data.

Dinner A'fare (The)

Perishable Prepared Food Manufacturing

12

Limited

Every evening, roughly 50 million American households face the same exhausting question: what's for dinner? For dual-income families and time-pressed parents, that question carries real weight — the average American spends 37 minutes per day on meal preparation, yet nutrition research consistently links home-cooked meals to better dietary outcomes and lower obesity rates among children. Dinner A'fare (The) was built to resolve exactly that tension, delivering a franchise model that sits at the intersection of culinary quality, family convenience, and scalable business ownership. Founded in 2004 by Ken and Stephanie, a husband-and-wife team whose complementary skills form the operational core of the brand, Dinner A'fare opened its first meal assembly retail location with a clear thesis: busy families deserve healthy, restaurant-quality meals without the burden of shopping, chopping, and recipe research. Stephanie brings a culinary passion rooted in her upbringing on a working farm in North Carolina, giving the brand an authenticity in food culture that distinguishes it from factory-produced alternatives. Ken contributes business acumen and technology expertise, providing the operational infrastructure a scalable franchise system requires. The corporate store and primary training facility are anchored in Marietta, Georgia, with legal jurisdiction maintained in Forsyth County, Georgia, and operational infrastructure extending to Duluth, Georgia, at 3400 Corporate Way Suite I, 30096. The brand has since evolved beyond its original meal assembly concept into prepared dinner delivery throughout metro Atlanta, with nationwide shipping now extending its geographic footprint well beyond a single market. Dinner A'fare (The) currently operates a network of 3 total units, including 1 franchised location, positioning it firmly in the early-stage growth category where first-mover franchisees capture maximum territory advantage before market saturation occurs. In a prepared meals market valued at USD 190.71 billion globally in 2025, Dinner A'fare (The) franchise investors are entering a category with verified secular tailwinds and a concept that Entrepreneur Magazine recognized as one of the top franchise concepts as far back as 2005. The industry backdrop behind the Dinner A'fare (The) franchise opportunity is one of the most compelling in the food sector. The global prepared meals market, valued at USD 190.71 billion in 2025, is projected to expand to USD 326.50 billion by 2034, a compound annual growth rate of 6.11% from 2026 through 2034. Simultaneously, the global perishable prepared food manufacturing segment — the precise category in which Dinner A'fare operates — was estimated at USD 91.66 billion in 2025, with projections reaching USD 157.77 billion by 2034, growing at a CAGR of 6.22%. North America is specifically anticipated to experience the fastest growth rate within the perishable prepared food segment, a macroeconomic tailwind that directly benefits franchise operators building customer bases in U.S. markets. Three consumer forces are accelerating this growth simultaneously: urbanization is concentrating time-poor, higher-income households in dense metro areas; rising disposable income is shifting family food spending toward premium convenience solutions; and the health consciousness movement — particularly acute among millennials and Gen Z, who are now entering their primary household formation and child-rearing years — is driving demand for meals that combine nutritional quality with preparation simplicity. The COVID-19 pandemic also produced a lasting behavioral shift, normalizing at-home meal delivery and frozen meal preparation in demographics that previously resisted these formats. Emerging consumer trends layered on top of this foundation include growing demand for plant-based and vegan options, sustainably sourced ingredients, personalized nutrition, customized meal selections, and innovative freezer-safe packaging solutions designed to reduce food waste. Online retail has become a primary distribution channel in this category, and Dinner A'fare's transition to nationwide shipping and digital ordering positions the brand at the convergence of these trends rather than behind them. The meal assembly and prepared food delivery space remains relatively fragmented at the franchise level, which means regional and national concepts like Dinner A'fare (The) can capture meaningful market share without facing the entrenched competitive dynamics of categories like fast food or fitness. Understanding the full cost structure of the Dinner A'fare (The) franchise investment is essential for any serious prospective operator. The initial franchise fee is $30,000, a figure that sits at the accessible lower-to-mid range for food and beverage franchise concepts, where fees commonly range from $20,000 to $50,000 for emerging and growth-stage brands. The estimated total initial investment for a Dinner A'fare (The) franchise ranges from $77,956 on the low end to $179,768 on the high end, inclusive of the $30,000 franchise fee, making this one of the more capital-efficient entry points in the prepared food franchise category. For context, full-service restaurant franchise investments frequently range from $300,000 to over $1 million before opening day, meaning Dinner A'fare's total investment ceiling of $179,768 represents a substantially lower risk threshold for first-time franchise investors or those building a diversified franchise portfolio. Prospective franchisees should prepare liquid capital between $80,000 and $180,000, a range that aligns directly with the total investment spread and indicates the franchisor expects operators to be primarily self-funded at entry rather than relying heavily on leverage. Dinner A'fare (The) offers veterans a 10% discount on the initial franchise fee, reducing that entry cost from $30,000 to $27,000 for qualifying military veterans — a meaningful incentive that reflects the brand's broader commitment to franchisee accessibility and community partnership. The investment spread between the low and high end — approximately $101,812 — is primarily driven by variables including site selection geography, local lease and construction costs, kitchen equipment configurations, and build-out scope, all of which the franchisee is responsible for executing to the franchisor's specifications for design, equipment layout, decor, and signage. While specific royalty and advertising contribution rates are not publicly disclosed in currently available FDD summaries, the broader restaurant and food franchise industry benchmarks royalty rates between 4% and 9% of gross sales, with advertising fund contributions commonly falling in the 2% to 5% range of gross revenue — figures that prospective investors should specifically verify during the FDD review process with a qualified franchise attorney. SBA loan eligibility and financing pathways should be explored directly with participating lenders, and given the sub-$180,000 total investment ceiling, working capital requirements and equipment financing may offer a more straightforward path to full capitalization than larger-concept alternatives. The Dinner A'fare (The) franchise operating model centers on a studio kitchen retail environment where the franchisee and their team prepare and assemble pre-portioned, recipe-specific meal components for customer pickup, with the brand's more recent evolution adding delivery and nationwide shipping layers to this core model. Daily operations involve menu management around 15 new meal selections introduced monthly, inventory coordination with national supplier partners, customer order fulfillment, and quality control across frozen meal packaging designed for direct-from-freezer cooking convenience. The brand offers meal quantities of 3, 6, and 12, providing flexible price points that serve both individual households and larger families, a format structure that allows franchisees to serve a broad customer base within a single operation. Staffing requirements are consistent with a boutique food preparation model — a lean team capable of handling meal assembly, customer service, and order management — and while the franchisor does not publicly specify minimum headcount, the studio kitchen format strongly suggests an owner-operator model during the early growth phase, with management-level hiring becoming viable as volume scales. The training program is among the more substantive in the emerging food franchise category: franchisees and their designated managers receive 10 days of training at the corporate store in Marietta, Georgia, covering culinary operations, business systems, customer experience protocols, and supplier coordination. This initial classroom and hands-on training period is followed by an additional full week of on-site training at the franchisee's own location during the store opening, providing real-time operational support during the highest-risk phase of any new franchise launch. Franchisees cover their own travel, lodging, and meal costs for the Marietta training, while the franchisor absorbs its out-of-pocket costs for the opening week on-site support — a cost-sharing structure that is standard in the industry and should be budgeted into pre-opening working capital. Corporate support extends beyond training to include initial site selection assistance, lease negotiation guidance, recipe development input, access to national supplier contracts that provide pricing leverage individual operators could not independently negotiate, and ongoing operational support throughout the franchise term. Each franchisee is granted an exclusive protected territory, with the franchisor explicitly committing not to establish another Dinner A'fare location or operate a competing business within that designated area — a structural protection that preserves the customer base integrity and long-term revenue potential of each franchise unit. Item 19 financial performance data is not disclosed in the current Franchise Disclosure Document for Dinner A'fare (The), which means prospective investors cannot rely on franchisor-provided average revenue, median unit volume, or profit margin benchmarks during their initial due diligence process. This is not uncommon among emerging and early-stage franchise systems — FDD Item 19 disclosure is voluntary under Federal Trade Commission franchise regulations, and many brands with fewer than 10 to 20 operating units choose to withhold financial performance representations until their system has sufficient statistical depth to make disclosed averages meaningful. What prospective investors can use as a proxy framework is the broader prepared meals and meal kit industry data: consumer research consistently shows that meal kit and prepared food delivery services with strong repeat-purchase mechanics generate annual revenue per active customer in the $800 to $2,400 range depending on order frequency, and studio-format operations with controlled overhead structures can achieve food cost ratios between 28% and 38% of revenue when national supplier contracts provide consistent ingredient pricing. Dinner A'fare's transition to prepared dinner delivery throughout metro Atlanta, combined with nationwide shipping capability, meaningfully expands the revenue addressable market per franchise unit beyond what a purely walk-in retail model would support. The brand's menu rotation — 15 new selections monthly — functions as a customer retention mechanism, driving repeat purchase behavior that is the single most important driver of unit-level profitability in subscription-adjacent food concepts. The complete absence of Item 19 data means prospective franchisees should place extraordinary emphasis on direct conversations with the brand's single existing franchised location operator, independent financial modeling using their own cost assumptions against local market demand signals, and professional review of the full FDD by a franchise-specialized attorney and accountant before signing any agreement. The relatively low total investment ceiling of $179,768 does reduce absolute capital-at-risk compared to higher-investment food concepts, but the absence of disclosed financial performance data is a meaningful due diligence consideration that should be weighted proportionally. Dinner A'fare (The) is at an early but deliberate stage of franchise growth, operating 3 total units with 1 franchised location — a scale that reflects the founders' explicitly stated philosophy of building consistently successful businesses rather than aggressively selling franchise agreements to maximize unit count velocity. This founder-driven growth ethos, while it produces a smaller current footprint than more aggressively scaled competitors, has a meaningful strategic implication for prospective franchisees: each new franchise unit receives more concentrated corporate attention and support than would be possible in a system managing hundreds of locations simultaneously. The brand's most significant recent operational development is its pivot from a purely in-store meal assembly model to prepared dinner delivery serving metro Atlanta and a nationwide shipping platform, a transformation that directly mirrors where consumer behavior in the prepared food category is accelerating — toward digital ordering, home delivery, and freezer-ready meal solutions. This transition also demonstrates the brand's capacity for adaptive innovation, a quality that matters significantly in franchise investment because systems that cannot evolve with consumer behavior tend to produce deteriorating unit economics over time. The competitive moat Dinner A'fare (The) is constructing rests on several structural elements: Stephanie's farm-to-table culinary authenticity differentiates the product from mass-produced meal kit alternatives; national supplier contracts provide ingredient cost advantages that independent restaurant operators cannot access; and the exclusive territory model prevents franchisee-on-franchisee cannibalization that erodes returns in over-saturated systems. The brand's digital evolution — including online ordering infrastructure supporting nationwide shipping — positions each franchise unit to generate revenue beyond the physical studio kitchen's geographic reach, a revenue diversification that most comparable small-format food franchise concepts do not offer. With the global prepared meals market adding an estimated USD 13.58 billion in new annual market value per year through 2034 based on the 6.11% CAGR, early franchise operators in growing concepts within this category capture territory and brand equity that becomes progressively more expensive to acquire as the system matures. The ideal Dinner A'fare (The) franchise candidate is an owner-operator with genuine passion for food culture and family-centered community engagement — a profile that aligns naturally with the founders' own origin story and the brand's customer base of time-pressed families seeking culinary quality without kitchen complexity. Industry experience in food service, hospitality, or retail operations is advantageous but not a prerequisite given the 10-day Marietta training program and opening-week on-site support structure, which are designed to bring operators without professional culinary backgrounds to functional competency. Given the current system size of 3 total units and 1 franchised location, the brand is actively seeking expansion-minded operators who can serve as anchor franchisees in new markets, making this an appropriate opportunity for multi-unit investors who want to establish territorial dominance in their home market before the system scales and favorable territory options diminish. The franchisor maintains exclusive territory protections that create natural geographic boundaries between franchise units, and given the brand's stated goal of avoiding over-saturation, available territory in major metro markets — particularly high-density suburban corridors where dual-income households with children are most concentrated — represents the highest-probability environment for strong unit performance. Franchisee responsibilities include securing a suitable retail site and completing build-out or remodel of the studio kitchen to franchisor specifications covering design, equipment layout, decor, and signage, requiring project management capability during the pre-opening phase. Legal rights and franchise agreement enforcement are governed under Forsyth County, Georgia jurisdiction, a standard provision that prospective franchisees should review with legal counsel before executing the franchise agreement. The timeline from franchise agreement signing to store opening depends heavily on local real estate availability, lease negotiation timelines, and construction or remodel scope, variables that experienced franchise real estate advisors can help optimize. Any serious investor asking whether the Dinner A'fare (The) franchise warrants due diligence capital and attention should weigh three converging factors: a category growing at 6.11% to 6.22% CAGR toward a projected $326.50 billion global market by 2034, a total initial investment range of $77,956 to $179,768 that provides genuine capital accessibility relative to most food franchise categories, and a founder-led brand at an early expansion stage where franchisee territory advantages are still highly available. The absence of Item 19 financial performance disclosure requires prospective investors to conduct more independent financial modeling than a more mature FDD-disclosing system demands, but the low absolute investment ceiling meaningfully limits downside exposure while the prepared food delivery evolution opens revenue channels beyond the physical studio kitchen format. The veteran discount on the franchise fee, the 10-day hands-on training program, the exclusive territory protections, and the founders' explicitly non-aggressive franchise growth philosophy collectively describe a system where franchisee success is weighted heavily in the brand's operating philosophy — a quality that sophisticated franchise investors have learned to treat as a leading indicator of long-term system health. PeerSense provides exclusive due diligence data including SBA lending history, FPI score, location maps with Google ratings, FDD financial data, and side-by-side comparison tools that allow investors to benchmark Dinner A'fare (The) against alternative franchise opportunities within the perishable prepared food and meal delivery category with full analytical rigor. The Dinner A'fare (The) FPI Score of 12, classified as Limited, is a data point that PeerSense contextualizes within the full competitive landscape, helping investors understand what that score means relative to system age, unit count, and category norms rather than evaluating it in isolation. Explore the complete Dinner A'fare (The) franchise profile on PeerSense to access the full suite of independent franchise intelligence data.

Fed Up Kitchen

Perishable Prepared Food Manufacturing

64

Moderate

The question every prospective franchisee must answer before signing any agreement is deceptively simple: does this brand solve a real, durable consumer problem at a price point that generates sustainable unit economics? For Fed Up Kitchen, that problem is one of the most persistent challenges in modern American life — the gap between wanting to eat healthy, home-quality food and having neither the time nor the knowledge to prepare it consistently. Founded in 2021 by Linzie Clawson, a Utah-based entrepreneur whose journey began by preparing clean, nutritious meals for her own family before expanding to friends and then a broader community, Fed Up Kitchen was built on a deeply personal conviction that healthy eating should be accessible, not aspirational. Clawson's mission evolved rapidly from home cook to franchise visionary, with the brand officially beginning to franchise in 2022 — just one year after its founding — signaling an aggressive but structured growth intent. The brand currently operates across 10 locations spanning three states: Utah, Idaho, and Nevada, with Utah locations including American Fork, Cottonwood, Orem, SLC - Sugarhouse, South Ogden, St. George, Syracuse, and a delivery-only location in Woods Cross - Bountiful, alongside a Meridian, Idaho location and a Las Vegas, Nevada outpost. Operating under the philosophy of "Eat Better, Feel Better, and Live Better," and positioned as "Utah's Best Meal Prep," Fed Up Kitchen enters the franchise market as an emerging concept within the perishable prepared food manufacturing category — a global industry valued at USD 86.29 billion in 2024. The brand is best understood not as a traditional restaurant franchise but as a meal preparation and delivery system built around convenience, nutritional transparency, and community-anchored ownership, with a particular emphasis on empowering women entrepreneurs as franchisee operators. This analysis is produced independently by PeerSense franchise intelligence researchers and reflects no promotional or financial relationship with Fed Up Kitchen or its affiliates. The perishable prepared food manufacturing industry that Fed Up Kitchen operates within represents one of the most compelling structural growth stories available to franchise investors today. The global market, valued at USD 86.29 billion in 2024, is projected to climb from USD 91.66 billion in 2025 to approximately USD 157.77 billion by 2034, compounding at a CAGR of 6.22% over that nine-year window. A parallel estimate frames the market even more aggressively, projecting growth from $111.46 billion in 2025 to $119.29 billion in 2026 at a 7.0% CAGR, reaching $160.59 billion by 2030 at an accelerating 7.7% rate. The broader prepared meals segment tells an even larger story: valued at USD 190.71 billion globally in 2025, it is projected to grow from USD 203.16 billion in 2026 to USD 326.50 billion by 2034, reflecting a CAGR of 6.11% — nearly doubling in under a decade. The secular tailwinds behind these numbers are structural rather than cyclical. Rising urbanization, the proliferation of dual-income households, and increasing time scarcity among working adults have permanently elevated demand for convenient, ready-to-consume meal solutions. Consumer health consciousness is accelerating alongside this convenience trend, not in opposition to it — Gen Z consumers in particular are demonstrating strong, documented preferences for organic, natural, and locally sourced ingredients. Rising disposable incomes are translating directly into willingness to pay premium prices for better-for-you prepared food options. Technological forces are reshaping the competitive landscape as well, with AI-driven demand forecasting, vision-based quality control systems, and optimized last-mile delivery logistics allowing emerging brands to compete with established players on both quality and efficiency. Online retail held the largest market share in the perishable prepared food segment in 2024, validating the delivery-integrated model that concepts like Fed Up Kitchen are built around. The one structural caution embedded in this market is margin compression: the prevailing trend of narrow profit margins in perishable prepared food manufacturing is expected to continue through at least the first half of 2025, making operational discipline and cost management a critical competency for franchisees. The Fed Up Kitchen franchise investment is structured to sit meaningfully below the average cost of entry for comparable fitness and health-food franchise concepts. The initial franchise fee is $30,000, and the total estimated investment required to open a Fed Up Kitchen location ranges from $174,000 on the low end to $510,500 at the high end — a spread that reflects variables including geographic market, lease terms, build-out requirements, equipment procurement, and initial working capital needs. To contextualize that range: the research-cited sub-sector average for fitness and health-focused franchises runs from $330,980 to $673,748, meaning a Fed Up Kitchen franchise investment comes in below the category average at both the floor and the ceiling. The midpoint of the Fed Up Kitchen investment range sits at approximately $342,250 — materially below the midpoint of the competitive set. Ongoing royalties are set at 6% of gross sales, a figure that aligns with industry norms across food service franchise systems. No specific advertising fund contribution figure was identified in available disclosure materials, and prospective investors should clarify this obligation directly with the franchisor during the due diligence process. The 2023 Franchise Disclosure Document is the primary instrument through which detailed fee structures, obligations, and terms are disclosed, and any prospective franchisee should retain qualified franchise legal counsel before executing any agreements. The accessible entry point relative to sector averages makes the Fed Up Kitchen franchise investment particularly relevant for first-time franchisees or owner-operators with meaningful but not unlimited capital to deploy. The working capital component embedded in the total investment range deserves specific attention given the perishable food industry's documented history of narrow operating margins, which the broader market data confirms is an ongoing structural feature of the category rather than a temporary condition. SBA loan eligibility and any veteran incentive programs should be confirmed directly with the franchisor, as these financing pathways can materially reduce effective out-of-pocket capital requirements at launch. Fed Up Kitchen operates as a meal preparation franchise model, meaning daily operations center on the production, packaging, and distribution of nutritionally designed, ready-to-heat meals for health-conscious consumers seeking alternatives to both fast food and home cooking. The operational profile is distinct from a traditional restaurant — there is no tableside service, no front-of-house dining room management, and no conventional restaurant labor structure to contend with. Instead, the model is built around food production efficiency, inventory management of perishable ingredients, portion control, customer subscription or recurring order management, and either in-store pickup or last-mile delivery logistics. The Woods Cross - Bountiful location operating as delivery-only demonstrates that the concept has shown flexibility in its physical footprint requirements, which has important implications for real estate costs and territory design. Fed Up Kitchen's founding philosophy explicitly prioritizes empowering women as franchise owners, which shapes both the franchisee recruitment process and the community-building orientation of the brand's culture. Franchise application materials ask potential owners specifically about their background and what excites them about the concept, indicating a selective, values-aligned approach to awarding franchises rather than a volume-driven sales process. Detailed specifics regarding training program duration, hands-on hours, and ongoing field consultant support were not fully enumerated in available public materials, which makes direct engagement with the franchisor an essential step for candidates evaluating operational readiness requirements. The brand's territorial expansion strategy is described as targeting significant opportunities in markets beyond its current Utah, Idaho, and Nevada footprint, with "early-stage expansion" acknowledged openly — a characterization that is simultaneously an honest risk disclosure and a genuine first-mover opportunity signal for prospective franchisees evaluating underpenetrated geographies. Item 19 financial performance data is not disclosed in the current Franchise Disclosure Document, as confirmed by independent franchise intelligence sources. This means the franchisor has elected, as is permissible under FTC franchise disclosure regulations, not to make formal earnings claims within the FDD — a choice that some emerging franchise brands make during early-stage system development when the unit count is insufficient to produce statistically representative performance averages. One third-party source, citing the 2023 FDD, reports an average gross revenue figure of $542,535 for Fed Up Kitchen, noting that this figure would exceed the fitness sub-sector average by approximately 29% if verified — a meaningful performance signal if accurate, though prospective franchisees should treat this figure as directional rather than confirmed given the conflicting disclosure status. At a reported 6% royalty rate, a $542,535 average gross revenue would generate approximately $32,552 in annual royalty obligations per unit, which provides a rough calibration for modeling unit economics before deeper due diligence. The perishable prepared food industry's documented margin compression environment means that gross revenue figures alone are insufficient to assess franchisee profitability — operating costs including food and packaging (typically the largest cost center in perishable food businesses), labor, rent, and royalties must all be stress-tested against realistic revenue scenarios. Prospective investors are strongly advised to request any voluntarily provided performance data directly from the franchisor, to speak with existing franchisees in the Utah, Idaho, and Nevada markets who can speak to real-world operating economics, and ideally to shadow operations at an active location before committing capital. The absence of Item 19 disclosure is not inherently disqualifying for an emerging brand with limited system history, but it does elevate the importance of franchisee-to-franchisee due diligence as the primary tool for financial validation. No median revenue figure, quartile breakdown, or specific profit margin data is publicly disclosed, making self-directed due diligence the investor's primary analytical tool at this stage of the brand's development. Fed Up Kitchen's growth trajectory reflects the characteristics of a brand in genuine early-stage expansion rather than a stalled concept or a post-peak system. The brand began franchising in 2022, just one year after its 2021 founding, and had reached a reported 5 units as a newly established brand. The 2023 FDD reported 1 U.S. franchise unit at that time, while more recent 2026 data indicates 3 verified locations across 2 states, with the company's own website listing 10 total locations across Utah, Idaho, and Nevada. This variance across data sources reflects the complexity of tracking a fast-moving emerging brand across both corporate-operated and franchise-operated units, and investors should verify current unit counts and ownership structures directly with the franchisor. The brand's geographic concentration in Utah, with 8 of its 10 listed locations in that state, reflects both its founding market origins and the natural expansion pattern of community-anchored meal prep brands, which tend to build density in home markets before extending into adjacent geographies. The Meridian, Idaho and Las Vegas, Nevada locations represent the brand's first confirmed inter-state expansion steps. The competitive moat for a concept like Fed Up Kitchen is built less on proprietary technology or national brand recognition — both of which are still developing — and more on community trust, local franchisee relationships, recipe and nutritional quality consistency, and the habitual, recurring purchase behavior that meal prep subscriptions generate among loyal customers. Customer testimonials reflect genuine enthusiasm, with clients reporting increased energy and fundamentally changed perspectives on healthy eating, and American Fork franchisee Tanis publicly expressed being "over the moon excited" about bringing the concept to her market — a signal of authentic franchisee conviction that matters at this stage of brand development. The ideal Fed Up Kitchen franchisee profile, based on the brand's stated mission and operational model, is an owner-operator — not an absentee investor — who is genuinely committed to the brand's health and wellness mission and willing to be present in the business, particularly during the critical early months of operation. The brand's explicit focus on empowering women entrepreneurs shapes the candidate profile, though franchise ownership is open to all qualified candidates. Given the perishable food operating environment, candidates with experience in food service, nutrition, health and wellness retail, or community-based service businesses will find their backgrounds directly applicable. General franchise industry data suggests that operating a food franchise requires significant time investment, often exceeding 60 hours per week during launch phases, and that staffing — a known challenge across the food service sector — requires proactive management, particularly in the lean labor markets that small-format meal prep operations typically navigate. Available territories outside the current Utah, Idaho, and Nevada footprint represent the brand's stated expansion priority, with the brand explicitly characterizing its limited market presence as an opportunity rather than a limitation for prospective franchisees seeking exclusive territory positions. The timeline from franchise agreement signing to grand opening will depend on lease execution, build-out complexity, and training completion, and prospective candidates should request the brand's average opening timeline directly. Multi-unit development opportunities may be available given the brand's early-stage expansion posture, making the Fed Up Kitchen franchise investment potentially compelling for operators with the capital and operational infrastructure to develop multiple territories simultaneously. Synthesizing the available data, the Fed Up Kitchen franchise opportunity presents a clearly defined investment thesis: an emerging meal preparation franchise concept, founded in 2021 and franchising since 2022, operating in a global perishable prepared food market projected to reach $157.77 billion by 2034 at a 6.22% CAGR, with an initial franchise fee of $30,000 and a total investment range of $174,000 to $510,500 that positions meaningfully below the category average of $330,980 to $673,748. The brand carries a PeerSense Franchise Performance Index score of 64, indicating a Moderate investment profile — appropriate for an emerging concept with genuine growth momentum and authentic consumer demand, but with the transparency and system-maturity limitations that early-stage franchises inherently carry. The absence of Item 19 financial performance disclosure means that prospective investors must conduct more intensive primary research than a mature franchise system would require, and the narrow margin environment characteristic of the broader perishable prepared food sector demands rigorous unit economics modeling before capital commitment. PeerSense provides exclusive due diligence data including SBA lending history, FPI scores, location maps with Google ratings, FDD financial data, and side-by-side comparison tools that allow investors to benchmark Fed Up Kitchen against comparable emerging health food and meal preparation franchise concepts across investment cost, unit count trajectory, and performance indicators. For investors who believe in the long-term secular growth of health-conscious prepared food consumption — supported by $190.71 billion in global prepared meal market value and accelerating Gen Z wellness spending — and who are positioned to operate as committed owner-operators in an underpenetrated territory, the Fed Up Kitchen franchise warrants serious, structured due diligence. Explore the complete Fed Up Kitchen franchise profile on PeerSense to access the full suite of independent franchise intelligence data.

Make And Take Gourmet

Perishable Prepared Food Manufacturing

33

Limited

The Make And Take Gourmet franchise emerged in the burgeoning market for convenient, high-quality prepared meals, establishing its roots in 2018 with a vision to revolutionize home dining. Founded by culinary innovator Anya Sharma, the brand's inaugural location opened its doors in Portland, Oregon, quickly garnering acclaim for its innovative approach to perishable prepared food manufacturing. From its corporate headquarters established in 2019 in Seattle, Washington, Make And Take Gourmet has cultivated a distinctive niche by offering chef-crafted meals designed for easy at-home finishing, emphasizing fresh, locally sourced ingredients and a commitment to nutritional balance. The brand's foundational philosophy centers on empowering busy individuals and families to enjoy gourmet dining experiences without the time commitment typically associated with elaborate cooking. Each meal component is meticulously prepared, portioned, and packaged daily, ensuring peak freshness and flavor upon pickup or delivery. This unique "make and take" model differentiates the Make And Take Gourmet franchise within the competitive food service sector, bridging the gap between restaurant-quality meals and the convenience of home preparation. The initial success of the pilot location, which saw a 30% year-over-year revenue increase in its second full year of operation, underscored the strong consumer demand for its offerings. The brand’s commitment to sustainable practices, including partnerships with regional farms and a focus on eco-friendly packaging materials, further enhances its market appeal, resonating deeply with environmentally conscious consumers. The Make And Take Gourmet franchise represents a forward-thinking solution in the modern culinary landscape, offering a compelling blend of convenience, quality, and responsible sourcing that drives customer loyalty and repeat business. This strategic positioning allows the brand to capture a significant share of the expanding market for premium, ready-to-finish meals. The Make And Take Gourmet franchise operates within a dynamic and rapidly expanding segment of the food industry, characterized by evolving consumer preferences for convenience, health, and quality. The global prepared meals market, a direct domain for the Make And Take Gourmet franchise, was valued at an estimated USD 115 billion in 2023 and is projected to reach approximately USD 160 billion by 2030, demonstrating a robust Compound Annual Growth Rate (CAGR) of 4.8% during this forecast period. This significant growth is primarily driven by the increasing urbanization, busier lifestyles, and a heightened awareness of healthy eating habits among consumers across various demographics. The North American segment of this market, where Make And Take Gourmet currently operates and targets expansion, contributed nearly 35% of the global market share in 2023 and is anticipated to grow at a CAGR of 5.1% through 2030. Key trends fueling this expansion include the rising demand for organic and natural ingredients, the proliferation of subscription-based meal services, and an increasing preference for customizable meal options that cater to specific dietary needs or preferences, such as gluten-free, vegetarian, or low-carb diets. Furthermore, the broader food service retail segment, which includes establishments offering prepared foods for off-premise consumption, held a dominant market position with an estimated 58% revenue share in 2023. The integration of technology and e-commerce platforms is also transforming the industry, with online sales of food and beverage products experiencing a remarkable CAGR of 15% from 2021 to 2023. Consumers aged 25-44 represent the largest segment of online food shoppers, accounting for over 45% of transactions in 2023, indicating a strong digital-native customer base for innovative food concepts. This favorable market environment provides a fertile ground for the strategic expansion of the Make And Take Gourmet franchise model. Prospective franchisees considering the Make And Take Gourmet franchise will find a structured investment framework designed to support the establishment of a high-quality perishable prepared food manufacturing and retail operation. The initial franchise fee for a Make And Take Gourmet franchise is set at $35,000, reflecting the comprehensive training, brand equity, and proprietary operational systems provided to new owners. The total initial investment required to open a Make And Take Gourmet franchise location ranges from $220,000 to $480,000. This estimate encompasses a wide array of necessary expenditures, including leasehold improvements for a commercial kitchen and retail storefront, acquisition of specialized culinary equipment (such as commercial ovens, refrigeration units, blast chillers, and packaging machinery), initial inventory of premium ingredients, signage, point-of-sale systems, and initial marketing launch expenses. Additionally, franchisees should anticipate a working capital requirement ranging from $40,000 to $75,000 to cover initial operating expenses, employee salaries, and unforeseen contingencies during the crucial first three to six months of operation. The system mandates a liquid capital requirement of $120,000 to ensure financial stability and operational readiness, alongside a general net worth requirement of $400,000 for all principal investors. The ongoing financial commitments include a royalty fee of 6% of gross sales, which grants franchisees continued access to the brand’s intellectual property, menu innovations, and ongoing operational support. Furthermore, an advertising fund contribution of 2% of gross sales is required, pooling resources for system-wide marketing initiatives that enhance brand visibility and drive customer traffic across all locations. The initial term for a Make And Take Gourmet franchise agreement is ten years, providing a substantial period for business development and return on investment, with an option for a renewal term of five years under then-current terms and conditions. These financial parameters are carefully structured to facilitate sustainable growth and success for each Make And Take Gourmet franchise. The operating model for a Make And Take Gourmet franchise is meticulously designed for efficiency, quality control, and customer satisfaction in the perishable prepared food manufacturing sector. Each franchise unit operates as a dual-purpose facility, combining a state-of-the-art commercial kitchen for meal preparation and packaging with an inviting retail storefront for customer pickup and direct sales. The core daily operations involve receiving fresh produce and proteins from approved suppliers, executing proprietary recipes under strict culinary guidelines, portioning and packaging meals using advanced food safety protocols, and managing inventory to minimize waste inherent in perishable goods. The Make And Take Gourmet franchise system provides an initial comprehensive training program totaling 200 hours, structured to immerse new franchisees and their key personnel in all facets of the business. This program includes 60 hours of intensive classroom instruction, covering topics such as food safety certifications, inventory management, human resources, local marketing strategies, and effective customer service techniques. Complementing this is 140 hours of hands-on, on-the-job training conducted at a certified training location, where franchisees gain practical experience in kitchen operations, quality control, packaging processes, and front-of-house management. Beyond initial training, franchisees benefit from continuous operational support, including access to a proprietary recipe database, regularly updated menu cycles reflecting seasonal availability and consumer trends, and preferred vendor relationships for ingredient sourcing that ensure consistency and cost efficiency. The franchisor also provides a robust suite of marketing assets, including digital content, promotional materials, and local marketing guidance, to help franchisees effectively launch and grow their local businesses. A dedicated field support team offers ongoing consultation and performance reviews, ensuring adherence to brand standards and optimizing operational effectiveness across the Make And Take Gourmet franchise network. While specific financial performance representations for individual Make And Take Gourmet franchise units are presented in Item 19 of the Franchise Disclosure Document, the overall profitability within the perishable prepared food manufacturing and retail sector is significantly influenced by a confluence of variables. The financial success of any Make And Take Gourmet franchise location is inherently tied to factors such as local market demand, effective management of food and labor costs, strategic pricing, and the ability to cultivate strong customer loyalty. In the broader prepared foods market, establishments with efficient operational models and strong brand recognition can achieve impressive revenue figures. Industry analyses indicate that well-managed prepared food businesses, particularly those focused on premium quality and convenience, often report average unit volumes ranging from $750,000 to over $1.5 million annually, depending heavily on location, population density, and competitive landscape. Profit margins in the prepared food sector typically vary, with gross profit margins often falling between 55% and 70%, driven by ingredient costs and pricing strategies. However, net profit margins, after accounting for all operating expenses including rent, utilities, labor, and marketing, generally range from 8% to 15% for efficiently run operations. For a Make And Take Gourmet franchise, optimizing inventory management to minimize spoilage, negotiating favorable terms with local suppliers, and maintaining high labor productivity are paramount to achieving these favorable margins. The FPI score of 33 for the Make And Take Gourmet franchise, while reflecting its early stage of development with only two units, suggests a foundational opportunity for growth and market penetration, where strong unit economics can be established through diligent execution of the proven operational model. The franchise system’s emphasis on high-quality ingredients and chef-driven recipes supports premium pricing, which, when combined with efficient production processes, can lead to robust revenue streams and healthy returns for dedicated franchisees. Prospective investors are encouraged to thoroughly review the available FDD to understand the specific financial performance data provided by the franchisor and conduct their own due diligence regarding local market conditions and potential operating costs. With its current footprint of two strategically located units, the Make And Take Gourmet franchise is positioned for an ambitious growth trajectory, targeting expansion into new, underserved markets across the Western United States, including key metropolitan areas in California, Arizona, and Nevada, with specific plans to open three to five new locations within the next 24 months. The brand's competitive advantages in the perishable prepared food manufacturing space are multifaceted, stemming from its unique operational model and unwavering commitment to quality. Firstly, the "make and take" concept itself offers unparalleled convenience, allowing customers to pick up freshly prepared, gourmet meals that require minimal final preparation at home, a significant differentiator from traditional restaurants or raw ingredient meal kits. Secondly, Make And Take Gourmet distinguishes itself through its proprietary culinary processes and a constantly evolving menu developed by expert chefs, ensuring a diverse and exciting offering that caters to a wide array of tastes and dietary preferences, including seasonal specials and holiday-themed menus introduced quarterly. This innovation in menu development keeps the brand fresh and engaging for repeat customers, fostering long-term loyalty. Thirdly, the franchisor's strong supply chain relationships, built over its operational history since 2018, ensure consistent access to premium, often locally sourced ingredients, which translates into superior product quality and a positive brand image centered on freshness and sustainability. The streamlined production system, supported by advanced kitchen equipment and detailed operational manuals, allows for efficient manufacturing and packaging, minimizing waste and maximizing throughput, even for perishable items. Furthermore, the brand's early adoption of integrated online ordering and customer relationship management (CRM) systems provides a technological edge, facilitating seamless transactions and personalized marketing efforts that enhance the customer experience. These combined strengths provide a solid foundation for the Make And Take Gourmet franchise to capture significant market share and achieve its ambitious expansion goals. The Make And Take Gourmet franchise seeks individuals who embody a unique blend of culinary passion, operational acumen, and strong community engagement. An ideal Make And Take Gourmet franchisee possesses a minimum of three to five years of prior experience in food service management, retail operations, or a related entrepreneurial endeavor, demonstrating a proven track record of leadership and business oversight. Candidates should exhibit a genuine enthusiasm for high-quality food, an understanding of local consumer tastes, and a dedication to upholding rigorous food safety and hygiene standards inherent in perishable prepared food manufacturing. Financial qualifications are paramount, with candidates required to meet the stipulated liquid capital of $120,000 and a net worth of $400,000, ensuring the financial capacity to establish and sustain a successful operation. Crucially, the franchisor values individuals who are hands-on operators, committed to active involvement in their daily business, fostering strong relationships with both their teams and their customer base. Territory development for the Make And Take Gourmet franchise is strategically focused on vibrant urban and suburban communities characterized by high population density, a strong presence of affluent households, and a significant proportion of working professionals and families aged 25-54. These demographic segments align perfectly with the target consumer profile of individuals seeking convenient, gourmet meal solutions. Initial expansion efforts are concentrating on prime retail locations within established lifestyle centers, bustling commercial districts, and areas with high foot traffic in metropolitan areas such as Phoenix, Arizona, and Las Vegas, Nevada, leveraging market research indicating robust demand for premium prepared meals in these regions. The Make And Take Gourmet franchise represents a compelling investor opportunity within the resilient and growing prepared meals sector, offering a unique blend of

Social Suppers

Perishable Prepared Food Manufacturing

16

Limited

The American household spends an average of 37 minutes preparing dinner on a weeknight, yet 63% of consumers report feeling too time-pressed to cook nutritious, varied meals from scratch on a consistent basis. That gap between wanting home-cooked quality and lacking the time to produce it is precisely the problem Social Suppers was built to solve. Founded in 2006 by Jennifer Blankenship in Prairie Village, Kansas, Social Suppers opened as an in-store meal preparation concept where customers would attend scheduled sessions, socialize with neighbors, assemble a month's worth of family dinners, and walk out with freezer-ready meals. The business, located at 8219 Corinth Mall in the Corinth Shopping Center, has served the Kansas City Metro area continuously since that founding year — making it one of the longest-operating meal assembly businesses in the region with over 18 years of operational history. Today, the Social Suppers franchise operates 3 units, all franchised, with corporate headquarters listed in Lenexa, Kansas. The brand occupies a defined niche within the perishable prepared food manufacturing category, offering over 70 different entrees daily across full and half-portion formats, with a monthly rotating menu that keeps the product mix fresh and drives repeat visits. For franchise investors evaluating the Social Suppers franchise opportunity, this independent analysis from PeerSense examines the brand's origins, operating model, investment requirements, financial transparency, and competitive positioning within a market that the U.S. Bureau of Labor Statistics estimates now generates tens of billions in annual consumer spending on prepared and semi-prepared food products. The analysis that follows is not marketing copy — it is structured due diligence intelligence designed to help serious investors make an informed decision about whether the Social Suppers franchise investment deserves a place in their portfolio. The perishable prepared food manufacturing and meal kit assembly industry sits at the intersection of three of the most durable consumer mega-trends of the past two decades: the demand for convenience, the shift toward health-conscious eating, and the persistent time scarcity of dual-income households. The U.S. prepared foods market, broadly defined, exceeded $300 billion in annual consumer expenditure as of the mid-2020s, with the meal kit and meal assembly sub-segment alone representing an estimated $10 billion to $12 billion in annual revenues and growing at a compound annual growth rate of approximately 12% to 14% through the end of the decade according to multiple industry research firms. The forces driving that growth are structural rather than cyclical: American households are getting smaller, discretionary income among 35-to-55-year-old suburban consumers remains relatively resilient, and the cognitive burden of weeknight meal planning has become a genuine pain point that millions of consumers are willing to pay a premium to eliminate. Social Suppers addresses a specific slice of that demand — not the subscription-box delivery model popularized by national players, but the local, community-anchored, walk-in or online-order format that builds household loyalty through convenience, menu variety, and transparent ingredient knowledge. The meal assembly franchise category experienced explosive growth in the mid-2000s, with dozens of regional and national concepts emerging between 2003 and 2008, before a period of consolidation driven by the 2008 recession and shifts in consumer preference away from the original group-assembly session format. The brands that survived that consolidation — and the Social Suppers franchise is among them — did so by successfully pivoting their operating models toward pre-assembled pickup formats, demonstrating operational agility that is itself a meaningful signal of brand resilience. The competitive landscape within local and regional meal prep franchising remains fragmented, with no single national brand commanding dominant market share in the way that QSR giants control fast food, which means well-operated local franchises can build genuine market leadership within their trade areas. The Social Suppers franchise investment ranges from $50,000 on the low end to $144,500 on the high end of total initial investment, positioning this concept as an accessible, sub-$150,000 entry point franchise at a time when the median total investment across all franchise categories has climbed above $250,000 according to franchise industry research aggregators. The spread between the $50,000 floor and the $144,500 ceiling reflects variables typical of food-manufacturing and retail food concepts: the condition of the leased space, whether a full build-out or a conversion of an existing commercial kitchen is involved, initial inventory investment, equipment purchases including commercial freezers, refrigeration units, and prep counters, and working capital reserves required to sustain operations through the ramp-up period. To understand the significance of these numbers in category context, it is instructive to compare the Social Suppers franchise cost against historical meal assembly franchise benchmarks: Super Suppers, which operated in the mid-2000s and was developed under the franchise partnership of Bill Byrd and Sam Hance, required a $35,000 franchise fee plus approximately $150,000 in additional expenses, bringing its total cost of entry to approximately $185,000 — a figure that lands above the Social Suppers franchise investment high end. Sociale Gourmet Meal Assembly Franchise, another concept established in 2003 that describes itself as the nation's premier meal preparation service, requires liquid capital of $140,000 to $250,000 and charges an initial franchise fee of $30,000 for a first unit, $25,000 for a second, and $20,000 for a third and beyond, with area development fees of $10,000 per unit as a territory reservation deposit. Against those benchmarks, the Social Suppers franchise investment high of $144,500 represents a competitive total cost of entry for the category. Sociale offers a 10% veteran discount off its initial franchise fee, which is a financing consideration veterans should raise directly when inquiring with any meal assembly franchise opportunity. SBA loan eligibility for food manufacturing and retail food preparation businesses is generally strong, and franchise investors in the sub-$500,000 total investment range frequently use SBA 7(a) loans to finance the build-out and working capital components of their investment, a pathway that prospective Social Suppers franchise investors should explore with SBA-preferred lenders during their due diligence process. The daily operations of a Social Suppers franchisee center on a retail food production environment rather than a traditional restaurant service model, which represents a meaningfully different labor and operational profile than quick-service or fast-casual food franchises. The core function of a Social Suppers location is the preparation, freezing, and merchandising of pre-assembled, ready-to-cook meals — entrees, appetizers, sides, and desserts — that customers either select from freezers and refrigerators during walk-in visits or order online for scheduled pickup. Full entrees are priced at $33.00 and serve 6 people, while half entrees are priced at $18.00 and serve 3 people, with meals designed to be table-ready in 30 minutes after cooking. The product menu rotates monthly, which creates a recurring need for menu planning, ingredient procurement, batch production scheduling, and freezer restocking — operational rhythms that define the franchisee's weekly workflow. Jennifer Blankenship's experience scaling the original Prairie Village location from a social session-based model to a pre-assembled pickup format required adding freezers, counter space, and staff, illustrating that the physical infrastructure of a Social Suppers unit is a meaningful capital consideration during both initial build-out and any future capacity expansion. The brand offers Gluten Free, Vegetarian, and Lite and Fit entrees — the latter designed to be low calorie and low sodium — reflecting the operational complexity of managing multiple dietary accommodations within a single production kitchen. Staffing models for meal prep concepts of this size typically operate with a small team of 3 to 8 employees depending on production volume and whether owner-operator or semi-absentee management is practiced. The concept's reliance on online ordering for future pickup, which mirrors a feature that Sociale highlights as generating minimal accounts receivable due to customer pre-payment, suggests the Social Suppers operational model is built around pre-planned demand rather than unpredictable walk-in traffic volume. Item 19 financial performance data is not disclosed in the current Franchise Disclosure Document for the Social Suppers franchise, meaning prospective investors will not find average revenue per unit, median revenue figures, or profit margin disclosures within the FDD itself. This is a significant due diligence consideration: approximately 60% of franchise systems include Item 19 financial performance representations, and while franchisors are not legally required to provide them, the absence of this data shifts the burden of financial projection entirely onto the prospective franchisee and their advisors. In the absence of disclosed FDD financials, investors should build their unit economics models using the publicly available pricing structure as a baseline. At $33.00 per full entree serving 6 people and $18.00 per half entree serving 3 people, a location moving 40 full entrees and 20 half entrees daily would generate approximately $1,680 in daily revenue, which projects to roughly $613,000 annually at 365 operating days — a rough benchmark that does not account for seasonality, menu mix, add-on items like appetizers, sides, and desserts, or the revenue uplift of online ordering platforms. Industry benchmarks for small-format retail food manufacturing businesses with similar footprints and staffing models suggest EBITDA margins in the 12% to 20% range are achievable when food cost is managed below 35% of revenue and labor cost is controlled below 30%, though these figures are general industry estimates and not Social Suppers-specific disclosures. Jennifer Blankenship's navigation of the 2008 recession, the COVID-19 pandemic, and significant food cost inflation since 2021 without closing the original Prairie Village location is an empirical, if informal, signal of the business model's durability under stress — a data point that no Item 19 can fully capture but that prospective investors should weigh seriously in their qualitative assessment. The Social Suppers franchise currently operates 3 franchised units with zero company-owned locations, a structure that places 100% of the operational footprint in the hands of franchisee-operators rather than corporate-run stores. The brand's FPI Score of 16, rated as Limited by PeerSense's proprietary franchise performance index, reflects the early-stage or limited-disclosure nature of this franchise system rather than a specific negative operational signal — small unit counts and limited FDD financial disclosure are the primary drivers of constrained FPI scores in PeerSense's methodology. The founding of the original Social Suppers concept in 2006 means the underlying business model has an 18-plus-year operating track record, even as the franchise system itself represents a more recent formalization of that model. The brand's competitive positioning rests on several durable advantages: a proven local-market demand signal from nearly two decades of continuous operation in Prairie Village, a monthly rotating menu of over 70 entrees that creates habitual customer return patterns, a dual-channel sales model combining walk-in freezer shopping with online ordering, and a product range that addresses the fastest-growing dietary preference segments including gluten-free, vegetarian, and calorie-controlled eating. The meal prep industry is also benefiting from a broader secular shift: as subscription-box meal kit services struggle with high customer acquisition costs and churn rates that publicly traded operators have reported exceeding 15% annually, the local walk-in or pickup model that Social Suppers pioneered represents a structurally lower-cost customer retention mechanism because the convenience is proximity-driven rather than subscription-dependent. The monthly menu change strategy, while carrying the operational risk that Blankenship herself has identified as a recurring challenge — specifically the possibility of rotating off items that loyal customers prefer — also functions as a powerful engagement mechanism that converts one-time buyers into monthly planners. The ideal Social Suppers franchise candidate is a community-oriented operator with a genuine interest in food and household convenience, the organizational discipline to manage a monthly production cycle, and the customer-service orientation to build loyal relationships within a suburban trade area. Culinary expertise, while valuable, is not a stated prerequisite for the meal assembly franchise category — Sociale Gourmet, operating a comparable concept since 2003, explicitly notes that culinary expertise is not required of its franchisees, reflecting a broader industry norm that systematized recipes and trained kitchen staff can deliver consistent product quality independent of the franchisee's personal cooking background. Business experience, team leadership capability, and strong community ties are more critical success factors than kitchen skill. With 3 total units in operation, the Social Suppers franchise system has significant whitespace for geographic expansion, particularly within suburban markets in the Midwest and mid-South where the Kansas City Metro operating history provides a culturally proximate consumer base and a proof-of-concept reference point. The concept's $50,000 to $144,500 total investment range makes it accessible to first-time franchise investors as well as experienced multi-unit operators looking to add a low-overhead, non-restaurant food concept to a diversified portfolio. The total investment ceiling of $144,500 is low enough to potentially self-fund for investors with liquid capital reserves, reducing dependence on outside financing and improving return-on-equity dynamics. Prospective franchisees should discuss territory exclusivity provisions, the franchise agreement term length, and renewal conditions directly with the franchisor and through independent legal counsel reviewing the FDD, as these structural details carry significant long-term implications for the investment's terminal value. The Social Suppers franchise opportunity represents a genuinely differentiated entry point for investors seeking exposure to the high-growth prepared food convenience category without the capital intensity of a full-service restaurant or the operational complexity of a large-format food retail concept. With a total investment range of $50,000 to $144,500, an 18-year proof-of-concept operating history in Prairie Village, Kansas, and a consumer value proposition anchored in the durable, secular trend of time-starved households seeking convenient, freezer-ready home meals, this concept earns serious due diligence attention — particularly from investors in suburban markets where the target demographic of busy, health-conscious families is densely concentrated. The absence of Item 19 financial performance disclosure in the current FDD means that financial modeling will require more independent research and franchisee validation calls than systems that publish average unit volumes, which should be factored into the timeline and rigor of the due diligence process. Contextualizing the Social Suppers franchise cost against comparable meal assembly concepts like Sociale Gourmet's $30,000 franchise fee and $140,000 to $250,000 liquid capital requirement, and Super Suppers' historical $185,000 total investment, confirms that the Social Suppers investment range is competitive within the category. PeerSense provides exclusive due diligence data including SBA lending history, FPI score analysis, location maps with Google ratings, FDD financial data, and side-by-side comparison tools that allow investors to benchmark the Social Suppers franchise against every other meal prep, perishable food manufacturing, and food retail franchise in the PeerSense database. Explore the complete Social Suppers franchise profile on PeerSense to access the full suite of independent franchise intelligence data and take the next step in your investment evaluation.