TOGO’S Franchise

TOGO’S uses a “Since 1971” brand mark, documented in Item 13 of its 2026 FDD. Its franchise history extends through several operators and ownership structures. According to Item 1 of the April 17, 2026 FDD, TOGO’S Eateries franchised restaurants from 1977 until March 2006. Allied Domecq acquired the chain in 1997; after Pernod Ricard acquired Allied in 2005, the quick-service restaurant businesses were sold in March 2006 and Dunkin’ Brands was formed. TOGO’S Holdings acquired the stock of TOGO’S Eateries from Dunkin’ Brands in November 2007.

The current franchisor, TOGO’S Franchisor, LLC, was formed in Delaware on November 25, 2008 and began offering franchises in February 2009. It sits within the Torta Operations and TOGO’S Holdings structure, with Holdings majority-owned by Southfield Mezzanine Capital LP as disclosed in the 2026 FDD. Affiliate TOGO’S Eateries owns the trademarks and provides initial and continuing franchise support. The FDD reports 131 franchised and 11 affiliate-owned U.S. restaurants open as of December 27, 2025.

The restaurant model centers on specialty sandwiches and related food and beverages. Traditional restaurant estimates are based on approximately 1,000–1,500 square feet, while the non-traditional format uses approximately 500–1,000 square feet and may have a limited menu and service. The FDD lists investment ranges of $502,325–$715,900 for a traditional restaurant and $279,625–$600,400 for a non-traditional restaurant. These ranges include a discounted $25,000 franchise fee at the low end for eligible existing operators; the standard fee for a new franchisee is $49,500. Real-estate purchase and new-building construction are excluded, as is the owner’s salary or draw. Multi-unit agreements involve additional restaurant development costs and should not be read as an all-in price for several fully built stores.

TOGO’S initial training includes four weeks of in-restaurant training, business instruction, outside ANSI-accredited food-safety certification and approximately 24 hours of self-study. Restaurant training generally takes place at a certified location in the Livermore or San Jose, California areas, with business instruction delivered by webinar. The FDD’s narrative and table differ on the precise allocation of business-training hours, so candidates should confirm their schedule. A Certified Manager must have at least two years of restaurant management experience and complete the required training. Each restaurant in a multi-unit operation must continuously employ its own Certified Manager.

Initial training tuition is included for two people opening a new restaurant. Additional or replacement Certified Managers currently cost $1,500 each to train. Owners pay for training materials, food-safety certification, uniforms, salaries, travel and accommodation. TOGO’S may require a five-day restaurant evaluation before training and up to five days of refresher training if the initial program is completed more than 60 days before the first restaurant opens. Experienced owners may qualify for modified instruction at the franchisor’s discretion, but the person responsible for full-time restaurant operations must complete the standard program.

Before opening, TOGO’S reviews proposed sites, supplies standard plans and restaurant specifications, provides operating procedures and approved-source guidance, and inspects the completed restaurant. The owner finds and secures the site, adapts plans through a licensed architect, obtains permits and pays for construction. The FDD estimates 12–24 months between signing and opening, subject to site, lease, permitting, financing and construction conditions. Other opening assistance is provided as the franchisor considers appropriate to the owner’s experience and organization.

A new restaurant pays a $7,500 grand-opening marketing fee 60 days before opening. TOGO’S may require first-year marketing spending of up to $15,000 in total, including that fee. Ongoing assistance includes consultation on marketing, merchandising and business operations, operating standards, manuals and periodic Restaurant Excellence Visits—currently at least two per year—to assess food safety, quality, service and facilities. Additional training can be required at the owner’s expense. The continuing marketing contribution is 3% of gross sales as of the FDD date and may rise to 5%; local advertising needs approval, and system marketing spending is not guaranteed for a particular restaurant’s area.

TOGO’S offers a focused sandwich restaurant model with a long franchising history, a defined operating system and both traditional and selected non-traditional development options. For a buyer who wants to lead a restaurant team, its practical training, approved supply standards and recurring operational reviews provide a concrete framework for managing food quality and customer service. The different venue formats create choices to assess against local traffic, site economics and the owner’s experience.

This is an opportunity for committed restaurant leadership. The FDD emphasizes substantial personal involvement, especially during the first year, and requires a Certified Manager or designated shift leader to be present throughout operating hours. Multi-unit development may be available in certain markets, with separate agreements, a development schedule and management responsibilities for every restaurant. The strongest fit is an owner prepared to recruit and retain a capable team, follow food-service standards and evaluate each proposed location on its own merits.

For more detail on the business model, read TOGO’S Franchise: A Guide to Costs, History and Restaurant Ownership.