2006
10
$450,000
$35,000
$650,000
No
Fresh To Order (f2o) is redefining the way Americans experience casual dining by bridging the gap between fast food and fine dining. Known as the pioneer of the “Fast Fine” restaurant concept, Fresh To Order serves chef-inspired meals made from fresh ingredients—prepared and served within 10 minutes. The brand’s mission is simple yet powerful: offer the quality, flavor, and presentation of fine dining at an affordable price point with the convenience of fast-casual service.
From hand-cut proteins grilled to perfection to made-from-scratch soups, salads, and sandwiches, every Fresh To Order location promises a wholesome, flavorful experience. With a strong presence across the Southeastern United States, the brand has become a favorite among health-conscious consumers, professionals, and families who crave high-quality meals without long wait times.
Backed by years of industry experience, a proven franchise model, and an ever-growing demand for healthier, gourmet alternatives, Fresh To Order represents one of the most promising franchise investments in the restaurant industry today.
Investing in a Fresh To Order franchise means joining a brand that has successfully blended speed, quality, and profitability. The “Fast Fine” concept caters to evolving consumer preferences for premium food, clean ingredients, and efficiency—without the cost or formality of traditional dining.
Franchisees benefit from a strong brand identity, a loyal customer base, and a menu that thrives in both dine-in and off-premise channels (takeout, delivery, catering). The franchise is positioned at the intersection of two booming segments: healthy fast casual and premium dining, offering significant growth potential in both suburban and urban markets.
With its well-established systems, efficient kitchen operations, and marketing support, Fresh To Order enables franchisees to achieve faster profitability and scalable growth while offering guests a differentiated dining experience.
resh To Order (f2o) was founded in 2006 in Atlanta, Georgia, by Pierre Panos, a seasoned restaurateur and entrepreneur known for his leadership in several successful restaurant ventures including Brookwood Grill and Stoney River Legendary Steaks. His vision was to redefine the casual dining landscape by introducing a new category—“Fast Fine Dining.”
The concept behind Fresh To Order was revolutionary: to serve chef-crafted, high-quality meals in under 10 minutes, offering the culinary excellence of a fine dining restaurant with the accessibility and speed of a fast-casual brand. Every dish is made-to-order from fresh ingredients, featuring hand-cut proteins, freshly chopped vegetables, and scratch-made soups, dressings, and sauces.
Since its founding, Fresh To Order has grown into a respected name in the American restaurant industry, gaining popularity among health-conscious consumers and busy professionals who crave fresh, flavorful, and affordable dining experiences. The company operates a mix of corporate-owned and franchised units, currently numbering around 10–12 locations across Georgia, Tennessee, and North Carolina, with ambitious expansion plans targeting major U.S. markets.
Over the years, Fresh To Order has been featured in several national publications and recognized as an innovator in the fast-casual restaurant segment, often credited with bridging the gap between quick service and upscale dining. The brand’s success stems from its focus on quality, consistency, and operational efficiency, supported by a strong leadership team and a culture of innovation.
Fresh To Order provides franchisees with a comprehensive support program that covers every aspect of the business—from site selection to daily operations.
Pre-Opening Support:
Assistance with site selection, restaurant layout, and design to ensure maximum foot traffic and operational efficiency.
Guidance through the construction and equipment procurement phase.
Access to preferred vendor relationships for inventory and kitchen essentials.
Training Program:
A multi-week hands-on training program at a certified Fresh To Order location covering operations, customer service, and food preparation.
In-depth training on POS systems, staff management, safety, and compliance.
Access to an online learning platform for continued education and updates.
Ongoing Support:
National and regional marketing campaigns, local store marketing templates, and social media support.
Regular operational audits and field visits from experienced franchise consultants.
Menu innovation updates and seasonal product introductions to keep offerings fresh and relevant.
With this structured support ecosystem, franchisees gain the tools and confidence to run a thriving, profitable restaurant that maintains the brand’s high standards.
The ideal Fresh To Order franchisee is more than just an investor—they’re someone who shares the brand’s passion for exceptional food, quality service, and community connection. Fresh To Order seeks franchise partners who understand that success in the restaurant business comes from a mix of great leadership, operational discipline, and guest satisfaction.
Here’s what the brand looks for in a strong franchise candidate:
1. Entrepreneurial Spirit & Leadership Skills
Fresh To Order franchisees are proactive, hands-on business owners who thrive on building and leading teams. Whether you’re an experienced restaurateur or a new entrepreneur, you should possess strong management skills and the ability to deliver exceptional customer experiences daily.
2. Hospitality or Business Management Background
While prior restaurant or hospitality experience is highly beneficial, it’s not mandatory. Many successful franchisees come from diverse industries—retail, corporate management, or service-based businesses—bringing transferable skills such as leadership, financial oversight, and marketing acumen.
3. Financial Stability & Investment Capability
To qualify, franchisees should have a minimum net worth of $500,000 and liquid capital of at least $150,000. This ensures they can manage startup costs, sustain operations during the early growth phase, and invest in local marketing for brand visibility.
4. Passion for Fresh Food & Quality Dining
Fresh To Order’s success relies on franchisees who are passionate about healthy, flavorful, chef-inspired meals and who take pride in offering their guests something beyond the ordinary. A genuine love for food and a focus on guest satisfaction are key to building long-term success.
5. Commitment to Brand Standards & Community Engagement
Franchisees must be committed to maintaining Fresh To Order’s high standards for quality, cleanliness, and service. They should also be active in their communities, building relationships with local organizations, businesses, and customers to strengthen brand loyalty.
6. Growth-Oriented Mindset
The Fresh To Order franchise model is built for scalability. Ideal candidates often aspire to own multiple locations and expand within a defined territory, leveraging the brand’s proven systems and strong corporate support to build a regional presence.
7. Location Preference
Fresh To Order performs best in urban and suburban areas with strong daytime traffic—such as office districts, retail centers, mixed-use developments, and high-visibility street fronts. Locations near universities, hospitals, or business parks also tend to perform exceptionally well.
Below is a detailed breakdown of the estimated investment and financial structure required to own and operate a Fresh To Order (f2o) franchise in the United States. These figures are based on industry averages and available disclosure estimates; actual costs may vary depending on location, size, and market conditions.
| Category | Estimated Cost (USD) | Description |
|---|---|---|
| Initial Franchise Fee | $35,000 | Grants the right to operate under the Fresh To Order brand name and use its proven systems, trademarks, and recipes. |
| Total Initial Investment | $450,000 – $650,000 | Includes franchise fee, construction, kitchen equipment, décor, signage, and initial working capital. |
| Minimum Liquid Capital Required | $150,000 | Minimum available cash or easily convertible assets to qualify as a franchisee. |
| Net Worth Requirement | $500,000+ | Ensures the financial capacity to support setup, operations, and future expansion. |
| Royalty Fee | 5% of Gross Sales | Ongoing fee paid to the franchisor for continued support, brand use, and system maintenance. |
| National Marketing Fund Contribution | 2% of Gross Sales | Used for nationwide and regional advertising, digital marketing, and brand awareness campaigns. |
| Local Marketing Budget | $10,000 – $20,000 (Initial Launch) | Recommended spend for grand opening and early-stage local promotions. |
| Leasehold Improvements & Construction | $150,000 – $250,000 | Cost of building out a 2,000–2,500 sq. ft. restaurant, including kitchen, seating area, and décor. |
| Furniture, Fixtures & Equipment (FF&E) | $120,000 – $180,000 | Includes cooking appliances, refrigeration, POS systems, and seating arrangements. |
| Initial Inventory | $10,000 – $20,000 | Food and beverage stock for the first few weeks of operation. |
| Working Capital (3 Months) | $50,000 – $75,000 | Funds reserved for staffing, utilities, and operational expenses until breakeven. |
| Training & Pre-Opening Expenses | $10,000 – $15,000 | Covers travel, lodging, and training materials during the initial franchisee training program. |
| Expected ROI | 15% – 20% Annually | Average return on investment after the first full year of stable operation. |
| Break-Even Period | 18 – 30 Months | Typical timeframe to recover initial investment depending on location and performance. |
| Franchise Units (USA) | 10 – 12 (and expanding) | Active franchise and corporate-owned restaurants across Georgia, Tennessee, and neighboring states. |
| Revenue Streams | Dine-in, Takeout, Delivery, Catering, Online Orders | Multiple income sources increase overall profitability and business resilience. |
Scalable model: Efficient operations and compact footprint lead to lower labor and overhead costs compared to traditional casual dining.
Strong margins: Menu pricing and low food waste model support strong gross profit margins.
Growth potential: Proven concept ready for multi-unit and regional development in prime U.S. markets.
