Frequently Asked Questions

Experienced and sophisticated single and multi-unit restaurant operators and/or business professionals with a track record of building strong and successful teams.

For each Turning Point restaurant to be developed, a prospective franchisee must have at least $500,000 in liquid assets and a net worth of not less than $1,500,000.

The estimated total initial investment ranges from $896,000 to $1,418,000, which includes the initial franchise fee of $45,000.

A franchisee must be actively involved as an operator of their Turning Point restaurant(s) either through their own involvement or that of a dedicated operating partner (with a minimum of 10% ownership interest) who is committed to the full-time management of the Turning Point business.

In order to effectively manage their Turning Point business, either the franchisee, or the designated operating partner, should reside within close proximity of the market where the restaurant(s) are operating.

Royalties are 5% of revenues, a brand fund contribution of 1% and local restaurant marketing of 2%.

Turning Point restaurants range from 3,000 to 3,500+ square feet, plus enough outdoor patio area to accommodate up to 40 seats. End cap or free-standing sites are preferred. Some select premium in-line units could be acceptable.

Franchisees receive extensive support and training in a manner that positions them for success, including:

  • Site selection assistance and guidance
  • Prototypical plans, construction, and design management
  • Comprehensive training program for restaurant managers
  • Confidential operations and training manuals
  • Pre-opening and post-opening marketing programs and materials, including public relations guidance and support
Once the Turning Point restaurant is open and operating, ongoing guidance, consultation, and support from the Turning Point team of experts will commence. Support services include:
  • Operations and training support
  • Sophisticated technology designed to guide and assist franchisees to effectively manage and control their restaurant(s)
  • Marketing and public relations support
  • Innovative, state-of-the-art technological systems for management of reservations and waitlist, customer sentiment, online ordering, delivery and pickup
  • On-site visits and coaching