How to Open a Mediterranean Wrap Franchise for $99K
A step-by-step walkthrough of opening a mediterranean wrap franchise in a modular pod: what the $99K covers, how site selection works without a lease, the 48-hour install, and the first day of service.
Most guides to opening a restaurant franchise are really guides to raising half a million dollars and surviving a year of construction. This one is shorter, because the pod is already built.
Here is the whole process, from the form on our site to your first wrap out the window.
Step 1: What $99K actually buys
Franchise investment ranges are famously slippery. A brand quotes "$350K to $500K" and the real number lands at the top, then you add working capital and a lease deposit on top of that.
We quote one number and it is the whole thing:
- $80K: the pod. 160 sq ft, pre-built, pre-wired, pre-plumbed. Toast POS and kitchen display, Alto-Shaam cold rail, ventless cooking, solar with grid backup, R-20 insulation and a heated floor. Patio package included: four to six tables, umbrellas, planters, string lights.
- $15K: the franchise fee. Locked at this price for the first 50 founders. It rises to $25K after pod #50.
- $4K: the launch package. Opening inventory, your training, and HQ on site for the soft launch.
You own the pod outright. The only things outside the $99K are working capital, your site agreement, and local permits.
Step 2: Reserve a city and a build slot
Pods are built in sequence. When you apply, we send the Franchise Disclosure Document, book a call, and if it's a fit, a signed agreement and deposit hold your city and your place in the queue. Phase 1 cities open Q2 2027, starting with Denver, Los Angeles and Miami.
A note on territory: if your city isn't on our map yet, that means nobody has claimed it. Over 400 US metro areas are open.
Step 3: Pick a corner, not a building
This is where a mediterranean wrap franchise in a pod diverges from every other franchise you've looked at.
You are not signing a ten-year commercial lease. You are finding a 160 sq ft footprint plus patio, with power and water nearby, where people already walk at lunch. Plazas. Waterfront promenades. The edge of a campus. The lot beside a brewery or a climbing gym. Office parks that lost their cafeteria.
Because the pod cooks ventless (UL 710B), there is no Type 1 hood and no grease duct, which removes the single biggest reason landlords and cities say no to food. Site agreements are typically month-to-month or annual, in the range of $1,000 a month rather than $10,000.
And if the corner turns out to be wrong, you move. The pod sits on a trailer chassis with retractable wheels and ISO corners. Any flatbed relocates it for about $500. HQ helps you choose the site while your pod is being built.
Step 4: The 48-hour install
Day one: the flatbed arrives. The pod is set, leveled, and connected to power and water. The patio goes down.
Day two: opening inventory arrives from the national distributor, the HQ kit of sauce formulas and spice packets is unpacked, the line is stocked, and you run a full service with HQ on site.
Day three: you're open.
Compare that to the nine to eighteen months a traditional build-out takes between signing and opening, during which rent is usually already running.
Step 5: A day in the pod
The menu is built so one person can run it. Thirty minutes of prep at 10am: slice cucumber, tomato and onion, blitz the day's zhug, pita into the warmer. Open at 11. Each wrap assembles in about 45 seconds. A second operator joins for the lunch and dinner peaks. Close at 9.
Produce and dry goods come from US Foods, Sysco and Lebanese specialty importers, so there's a truck wherever your pod is. The proprietary part ships from HQ. IoT sensors stream every ingredient temperature to HQ in real time, so a cold rail drifting out of range gets caught before it becomes a problem.
What it can make
Our pre-launch benchmark for a mature pod, year two onward, is 100 orders a day at a $12.50 average ticket, or $37,500 a month in revenue, with a projected net of about $10,725 a month after food, labor, the modest occupancy cost, delivery platform fees, packaging, the 6% royalty and the 2% brand fund. That is a benchmark projection, not a guarantee, and our only financial performance representation is in Item 19 of the FDD. The full P&L is on the franchise page.
The short version
Apply. Reserve. Pick a corner. Forty-eight hours. Open. Start here.
All financial figures shown are pre-launch benchmark projections for a mature pod in year two and beyond, not a representation of what any franchisee will earn. Actual results vary by location, operator and market. Fresh Wraps makes financial performance representations only through Item 19 of its Franchise Disclosure Document (FDD). This website is not an offer to sell a franchise; an offer is made only by an FDD registered where required.
Fresh Wraps is a 100% plant-based mediterranean wrap franchise served from a pre-built modular pod. $99K all-in, 48-hour install, launching Q2 2027. See the opportunity →