City
Wok is
seeking single and multi-unit development partners in territories
throughout the United States.
City Wok Franchise Support
City Wok has assembled a world-class team of operations, marketing,
culinary and franchising experts to ensure the success of our restaurants.
- Construction / Design
- Franchise Business Consultants
- Information Technology
- Management Training
- Marketing / Advertising
- On-Site Restaurant Opening Support
- Operations Services
- Purchasing & Distribution
- Real Estate / Site Selection
- Research & Development
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City
Wok
Fresh Chinese Made to Order
City Wok is a fast paced, high-volume, full-service neighborhood Chinese
restaurant concept with as much as 40% of sales coming from carry-out and delivery enabling high volumes in small spaces. City
Wok is more than just incredible food with a loyal fan following;
City Wok is the fastest growing made to order Chinese franchise
in the United States.
“When
I was searching for a franchise, I looked at Pei Wei and
Pick Up Stix— both
heavy competitors in the Phoenix area. I chose City Wok because
it has the best food and I am confident
that it is the best fast-casual Chinese restaurant in the
segment”
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– Anthony
Mak, City Wok Franchisee |
City Wok Is Set To Grow!
In partnership with experienced multi-unit franchisees, City Wok plans
to develop 200 units over the next two years. It's winning format is
proof that a neighborhood Chinese restaurant can be very profitable when excellent
food is combined with an award-winning design.
Restaurant Hospitality recognized
City Wok as “personifying
the future of fast casual dining...”
- Proven concept & Southern CA favorite
- Start up as low as $243,350
- Average Sq. Ft. 2,500
- Seats 75 + 10 Counter Seats
- Great Unit Economics & Up to 40% of Revenue from
Take-Out
- Upscale yet casual dining experience
- 28+ in Development
- Award winning traditional Chinese cuisine made to order in contemporary
exhibition kitchens
Concept
City Wok, an East-meets-West collaboration, served its first
North Hollywood guest in 1990.
The dream was a contemporary yet casual restaurant offering authentic,
upscale made-to-order Asian cuisine.
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Stuart
Davis opened his first City Wok in 1990, working extensively with
Hing Fan Chan, an executive chef trained in Kowloon, China. While
other restaurants may water down, Americanize or over-expand their
menus to appeal to the masses, Davis created the City Wok concept
from his desire to deliver authentic Chinese dishes in
a style that appeals to Americans.
Our flavors rock and our food is addictive.
People CRAVE City Wok.
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