Toastique Franchise

Toastique’s origins and franchise growth

Toastique’s roots are in Washington, D.C. Its January 9, 2026 Franchise Disclosure Document identifies Brianna Keefe as founder and chief executive officer, with her leadership of the Toastique restaurant affiliate dating to 2018. The original Nevada franchisor, Toastique Holdings, LLC, was formed in December 2018; the FDD reports that franchise offerings began in January 2019. The current Arizona franchisor was established in December 2020, replacing the predecessor company.

The brand developed around gourmet toast-style meals, fruit bowls, juices and smoothies, with service through dining in, carryout, catering and delivery. Its affiliate restaurant footprint expanded across the Washington, D.C., area, including Alexandria, Navy Yard, Dupont, Union Market and Clarendon. By year-end 2025, Item 20 reported 49 franchised restaurants and eight company-owned restaurants, for 57 total outlets. These are historical year-end counts, rather than a live location total.

Toastique franchise cost and restaurant format

For a single restaurant, the 2026 FDD estimates an initial investment of $471,152–$890,846, including a $55,000 initial franchise fee. Item 7 bases its typical restaurant estimate on approximately 1,200–1,400 square feet in an enhanced-shell premises; site conditions and local build-out costs affect the investment. The FDD also describes optional multi-franchise arrangements and separate six-to-ten-restaurant development agreements, with different fees and obligations.

Explore the official Toastique brand story for additional background. Franchise facts on this page are drawn from the January 9, 2026 FDD, including Items 1, 2, 5, 7 and 20.

Pre-opening preparation and restaurant development

Toastique provides site-selection guidelines, reviews the proposed location, supplies approved vendor and equipment information, and lists the restaurant on its website. The franchisee selects the site and bears the associated evaluation, lease and development costs. Mandatory franchisor construction-management services can include budget and schedule preparation, coordination with architects and engineers, permitting guidance, equipment coordination and contractor bidding. Item 7 includes a $15,000 construction project management fee, while Item 5 describes an $8,000 go-to-market launch fee supporting development and opening efforts.

Initial training in Washington, D.C.

The January 9, 2026 FDD describes an approximately four-week initial program that may be split into two sessions. Its Item 11 training table lists 254 hours: 32 remote hours and 222 on-the-job hours in Washington, D.C. Subjects include menu and operations-manual review, food and equipment safety, front- and back-of-house operations, inventory, store management and administrative systems.

The owner or managing owner and one designated manager or other restaurant leader must successfully complete training no more than 60 days before opening. The second session is scheduled after submission of the certificate of occupancy. Initial training for the two participants carries no additional training fee; the franchisee pays travel expenses and employee wages, and additional attendees incur a fee. The franchisee remains responsible for hiring, training and supervising restaurant employees.

Ongoing operational and marketing resources

After opening, Toastique provides approved supplier information and access to approved marketing campaign designs, copy and specifications. Local marketing requires approval, and franchisees pay the costs of adapting and placing materials. Item 11 requires local marketing spending of at least 2% of monthly gross sales. Operating standards and manuals may be updated, and additional consultations, supplemental training and an annual conference may be offered or required at the franchisor’s discretion.

Supplemental on-site training is listed at $300 per trainer per day plus the trainer’s travel, meals and accommodation. Replacement-manager initial training is listed at $300 per manager per day, with attendance costs borne by the franchisee. See the Toastique training and support resource for brand information; the program details above are sourced to Items 5, 7 and 11 of the 2026 FDD.

A distinctive gourmet toast and juice bar concept

Toastique brings a focused food-service identity to the fast-casual restaurant category: gourmet toast-style meals alongside fruit bowls, juices and smoothies. For an owner who enjoys hospitality and menu execution, that combination offers a clear concept to introduce to a local community. Dining in, carryout, catering and delivery provide different ways for customers to access the same menu.

A fit for engaged restaurant leadership

The ownership opportunity is best considered by buyers prepared to lead a restaurant team and follow an established operating system. Item 15 requires the managing owner to take responsibility for overall management and supervision. An approved, trained operating manager may handle daily on-site operations, but the restaurant must always have on-site management. This makes Toastique worth exploring for hands-on owners and buyers who can build and oversee a qualified management team.

Its appeal combines a specific menu concept, documented training and a restaurant network with an operating history. Buyers interested in multiple locations can also explore the distinct multi-franchise and development options described in the FDD. Check the official Toastique franchise page for current franchise intake and territory availability.

Read more in Toastique Franchise: Concept, Costs, Training & Owner Role.