Rush Bowls Franchise

Rush Bowls’ restaurant history begins in Boulder, Colorado, where affiliate LR Industries has operated the restaurant at 1207 13th Street since 2004. LR was incorporated in May 2004 and owns the Rush Bowls trademarks. Andrew Pudalov has served as LR’s president since October 2004 and is identified in the FDD as the founder and chief executive officer of the franchisor.

Rush Bowls Franchising LLC was organized in Colorado on March 5, 2015 and began offering restaurant franchises that month. Its headquarters are in Westminster, Colorado. In October 2025, affiliate RB CPG LLC was formed for a separate packaged-foods business manufacturing frozen products for supermarkets and other outlets. The April 8, 2026 FDD states that this affiliate does not currently sell those products to franchisees.

The franchise offering now includes a permanent retail location, described as a Brick Restaurant; a mobile truck or trailer, described as a Food Truck; and a Combo combining the two. Qualified area developers can contract to open multiple restaurants on an agreed schedule. These are distinct operating formats with different investment and fee structures.

For a Brick Restaurant, the 2026 FDD estimates an initial investment of $199,050–$549,500, including an initial franchise fee of $34,500 before applicable discounts. This is the permanent-restaurant range shown in the financial overview. The estimate includes three months of additional funds and specified opening costs; mobile and combined formats have separate budgets.

Pre-opening support includes initial training, online access to the operating manual, basic design and layout specifications, site approval and lease review for required provisions. For a permanent restaurant or Combo, Rush Bowls offers location advice on request and an optional site-data and selection service through a vendor at no charge. The franchisee remains responsible for obtaining and developing the site and paying design, construction and remodeling costs.

Initial training lasts approximately one week at a location selected by Rush Bowls, generally the franchisee’s restaurant, typically one to two weeks before the grand opening. The training table lists 24–46 classroom hours and 24–46 hours on the job, with duration and content adjusted for participants’ experience. Topics include opening and closing, food preparation, labor and training methods, team production, ordering and inventory, daily checklists, marketing, sales and management. Instruction may take place on site, virtually or at another designated location.

The owner or Operating Principal and required Designated Manager or representative must complete training satisfactorily before opening. Initial training covers up to two people attending together; each additional person may cost up to $500. Franchisees pay attendee wages and applicable travel, lodging and meal expenses for off-site training.

Opening assistance includes at least one representative helping implement the system and train employees. The grand-opening training fee is $10,500 for a Brick Restaurant or Combo and $9,000 for a Food Truck. It covers up to five days of assistance for the permanent or combined format; Food Truck assistance may be shorter. Additional associated expenses can be billed, and extra trips can carry additional fees. This assistance is required for the first two restaurants and may be required for later locations.

After opening, Rush Bowls communicates operating specifications and provides access to its proprietary materials. Marketing advice, refresher instruction, training for new personnel and requested assistance are provided at its discretion and can involve fees. Replacement Operating Principals and Designated Managers must complete initial training before assuming management duties. Periodic visits and conferences are optional franchisor activities, and owners remain responsible for employee management and day-to-day restaurant operations.

Rush Bowls may appeal to a buyer who wants to build a food-service business around bowls and smoothies, with a brand history extending to its Boulder restaurant in 2004. Its permanent, mobile and combined formats offer different ways to match the concept to an owner’s plans and local operating conditions. Brand recipes, operating standards and practical instruction provide a common framework across those formats.

The opportunity is best considered by someone ready to lead a service team and stay engaged with customers and operations. Owners can operate directly or use an approved, trained Designated Manager; an entity franchisee also appoints an Operating Principal responsible for communication and daily operations. For buyers pursuing several locations, an area-development agreement sets the opening schedule and ownership requirements. Rush Bowls offers a specific bowl-and-smoothie concept for an owner who wants to develop a local presence through consistent service and execution.

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