Sourdough & Co. Franchise

Sourdough & Co. franchises are offered by World of Sourdough Franchising, LLC, a Texas company formed in March 2021 that began franchising that year. Its headquarters are in Granite Bay, California. The current organization brings together restaurant and brand experience: managing member Jatinder “Nick” Singh has led the franchisor since its formation, while co-owner and managing member Steve Presson previously served as president of Sourdough & Co. from 2016 through 2023.

The franchise is a retail sandwich restaurant offering handcrafted sandwiches and other approved food and non-alcoholic beverage products. The operating format includes eat-in and carry-out service, a specified interior and exterior design, and approved recipes, products and preparation techniques. Typical premises are approximately 1,250 to 1,500 square feet in strip centers or other commercial areas near offices and residential neighborhoods. Owners obtain an approved location and develop the restaurant to the system’s standards.

The March 20, 2026 FDD, amended August 25, 2026, states an initial franchise fee of $49,500. Restaurant development also involves equipment, construction, technology, opening inventory, launch marketing and working capital. The required site selection and construction coordination program uses designated service providers; the franchisee remains responsible for the lease, financing, contractors and restaurant operations. Each additional restaurant operates under its own franchise agreement and opening schedule.

Initial training combines presentations, demonstrations, the operating manual and hands-on restaurant work. Topics include the menu and product standards, kitchen equipment, purchasing, inventory and food-cost controls, recipes and preparation, customer service, management, sanitation, staffing, labor scheduling, marketing and bookkeeping. Technology instruction covers the required point-of-sale system and online ordering. The owner or designated principal and applicable general manager must successfully complete the required program. Instruction and required materials for up to two initial trainees are included; franchisees pay their own travel, lodging, meals and employee costs.

Before opening, the franchisor approves the site, supplies prototype plans and specifications, provides equipment and inventory lists, identifies approved suppliers, and lends the operating manual. The owner’s architect adapts the plans for the location and local requirements. Opening assistance includes a trainer or consultant working with the owners, manager and staff to establish restaurant procedures and train personnel. The FDD describes up to ten days of this on-site assistance around opening, with additional requested training available at a charge.

Ongoing support includes updated operating procedures, approved purchasing sources, business and reporting forms, periodic assistance, and newsletters or bulletins. Memos and newsletters provide continuing instruction, alongside access to refresher programs that may be delivered by telephone, webinar or video. The franchisor may also require additional training or hold conferences, with applicable attendance and travel costs. Owners conduct local marketing within brand standards and use the required restaurant technology to manage ordering, reporting and daily operations.

Sourdough & Co. gives a restaurant owner a defined sandwich concept with menu standards, purchasing specifications and a practical operating curriculum. Its eat-in and carry-out format combines front-of-house hospitality with the kitchen, inventory and staffing disciplines of a local food business. Training on food preparation, product consistency and cost controls connects directly to the work an owner and restaurant team perform each day.

The model can fit an owner who enjoys developing employees, serving nearby residents and workers, and managing a neighborhood restaurant. Personal daily supervision by the owner is not mandatory, but the business must always have an approved, trained manager providing on-site supervision. That structure allows an owner to lead the operation directly or appoint qualified management while remaining responsible for the franchise business.

Use our food franchise buyer guide to compare restaurant formats, site requirements, staffing and the full opening budget before building your shortlist.