Franchising

Bring the crave to your city.

Wrap City has been building since 2015. The model works, the brand travels, and there’s room to grow. We are looking for operators who are passionate about food, hospitality, and know their market.

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The Business Case

Cravings don’t
fit one category.

Globally inspired, regionally named wraps, sandwiches, salads, and flatbreads—all under one roof. The customer who walked in last Tuesday is not craving the same thing today. With a menu that satisfies different tastes and occasions, franchisees benefit from broader appeal, stronger repeat visits, and more opportunities to grow.

  • Range drives
    the repeat

    The Cuban, the jerk chicken, Bangkok heat, and the Thanksgiving wrap all live in the same building. People follow menus like this because they can always find what they’re craving and still discover something new. A decade of repeat business is built into the concept from day one.

  • A clear path
    to profitability

    Fast, casual dining at a low cost, with food and beverage sourced from direct suppliers. Effective onboarding, a transparent management structure, and a model proven at the flagship since 2015. Simple, and reproducible.

  • Flexible entry,
    genuinely uncommon

    Open a new location or convert an existing restaurant under the Wrap City umbrella. Experienced operators with a space already running can get to market without starting from scratch.

  • Protected
    territory

    Every franchise is guaranteed an individual territory. As franchisor we want you to meet with success; you are not competing with the brand you bought into.

The Investment

What would it take to open?

Pick your path and we’ll show the range it typically falls in, line by line, from the franchise fee to the day you open the doors.

Estimated To Open

Convert

Franchise fee Fixed, due at signing $30,000
Build-out & improvements The biggest variable $100K–$200K
Equipment, signage, opening costs Furniture, inventory, permits, marketing $75K–$140K
Est. total range $205K–$370K

Please ask for samples from the Director of Franchise Sales on the costs of recent openings. Converting an existing space keeps build-out toward the low end.

Get the Full Brochure Start the Conversation

Estimate only, for general guidance. Actual costs vary by location, lease, and build-out. Full itemized ranges and the official figures are in the Franchise Disclosure Document (FDD). Total documented range across all cost categories: $121,733–$471,283.

  • Before launch

    Three weeks at HQ. A week at your door.

    Training starts at Wrap City HQ in Derry, New Hampshire,
    8 to 12 weeks before you open. Four weeks inside the operation, learning the system the way it actually runs, then on-location training when your doors open.

    • 4 weeks at Wrap City HQ before opening
    • 7–10 days of on-location training at open
    • Territory, brand, menu, and flavor lineup set before day one
    Start a Wrap City of your own

  • After Launch

    Real guidance, not a manual.

    Support doesn’t stop at the launch. You get access to the people who built and run this operation across every part of the business. Direct access to experienced experts means you always have the right people in your corner.

    • Operations, marketing, and purchasing support
    • Accounting and bookkeeping guidance
    • Ongoing research and development
    Start a Wrap City of your own

A note from Our founders

We started Wrap City in 2015 with one shop, a slicer in the back, and a stubborn idea that a sandwich could taste like somewhere.

We’re not looking to hand you a binder and disappear. We built this thing by hand, and we’d rather build the next one with you than sell you a logo and wish you luck.

If you care about the food and the people you serve as much as we do, we should talk.

Peter & Gregg

Co-Founders, Wrap City Sandwich Company

Peter and Gregg, co-founders of Wrap City

Who We’re Looking For

We need people who care as
much as we do.

If you’re motivated and willing to learn, that goes a long way with us. A love of good food and real satisfaction from serving others is a must. If you’re into passive ownership, this isn’t for you.

What makes a good operator

  • Strong sales and customer service instincts
  • Timing and schedule management
  • General business acumen and cost management
  • High personal standards
  • Understands and embraces the culture

Backgrounds that tend to thrive

  • Entrepreneurs
  • Current and former restaurant owners
  • Hospitality workers
  • Retail workers
  • Business managers
The financial bar: Most lenders look for roughly a 20% down payment with 3 to 6 months of capital reserve. We’ll walk through what that means for your situation.
The kitchen staff smiling at Wrap City

Let’s Talk

Know food?
Know your town?

We’re growing into new markets. Tell us a little about you and where you’re looking, and we’ll get back to you with pricing and next steps.

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