Konala Franchise

Trace and Jammie Miller launched Konala in 2023 after developing other food-and-bar concepts. The company’s founder biographies describe three years of preparation before the restaurant launch. Trace brought experience in store operations and commercial development, while Jammie’s background included personnel management, branding and social media.

In a May 2026 founder interview republished by Konala, Trace explained how their earlier food truck and neighborhood bar led him to seek a more repeatable restaurant format. The resulting concept centered on bowls and convenient drive-through access. The brand FAQ explains that Konala combines the names of the couple’s dogs, Kona and Nala.

The business developed into franchising in 2024. Its restaurant options now include conversions, conventional construction and modular buildings. Those formats give the brand different ways to enter a market while retaining the bowl-focused menu and drive-thru emphasis.

The development partner’s investment page lists a $40,000 franchise fee, $500,000 available liquid capital and $1 million net worth. Its real estate page publishes single-unit conversion/endcap estimates of $567,000–$851,000 and freestanding drive-thru estimates of $927,500–$1,266,000 excluding site costs, expressly referencing the 2025 FDD. The advertised development program calls for a minimum three units depending on territory; that is a multi-unit development offering, distinct from the cost of opening one restaurant.

Konala’s official training and support page describes classroom and kitchen instruction in Idaho for the owner and manager. Preparation addresses the restaurant model and its day-to-day execution. The team also advertises guidance while an owner evaluates a modular site or existing restaurant space, followed by on-site assistance around the opening.

After launch, owners have access to the operations manual, technology platforms and direct assistance from the leadership team. Marketing support includes guidance for planning promotional campaigns in the local community. The company also identifies a franchise business coach whose background includes operating and managing Konala restaurants.

For the local owner, these resources complement the practical work of hiring, leading the restaurant team and delivering consistent service. Site selection and local execution remain important owner responsibilities; the advertised assistance does not make every restaurant project identical.

Konala gives a food-service entrepreneur a clear customer proposition: bowls and salads with the convenience of a drive-thru. A focused offering can help a local operator explain the brand to customers, while conversion and new-building options provide different starting points for restaurant development.

The fit is strongest for a buyer who likes leading people and translating a food concept into reliable daily service. An owner who can organize a team, build community relationships and keep the customer experience consistent brings useful strengths to this model.

Explore the business in Konala Franchise: Drive-Thru Concept, Formats and Owner Questions.