Konala, a healthy fast-food concept serving bowls and salads, plans to expand to 1,000 locations over the next 10 years through a franchise offering with the franchise development firm, Fransmart. Founded by Trace and Jammie Miller, Konala has two corporate-owned locations in Coeur d’Alene, Idaho, and will open soon in Spokane and Boise.
“We created Konala to make it easier for people to adopt a healthier lifestyle,” Trace Miller said in a company press release. “There’s a real need for convenient, high-protein options in the fast-food market, and we’re filling that gap with fresh, delicious meals that are as good for your body as they are for your taste buds. We designed Konala with simplicity in mind — no fryers, no complicated setups — just healthy, fast and easy-to-operate kitchens. Our vision for Konala is to be a pervasive meal option — the Starbucks of healthy fast food.”
Konala features a drive-thru and the scalability of a franchise, said Dan Rowe, CEO of Fransmart.
“Konala has set the bar for what the future of fast food can look like,” he said in the release. “Look at brands like Chipotle and Cava that aren’t franchised — this concept is healthier, tastier, easier to operate, and more affordable to launch. I’ve experienced countless food concepts over the years, and when I tell you this is truly the next big thing in fast food — I mean it. The taste, service and numbers are unbeatable.”
The menu features a variety of protein bowls, from Bang Bang Shrimp and Poke to a hearty Burrito Bowl, with some options providing up to 63 grams of protein. Guests choose their base from white or brown rice, greens or a combination of any two. Additionally, Konala’s menu is gluten-free with no fryers or high-sugar sodas, making it a standout in a market saturated with less healthy options, Rowe said.
Also, the macros are listed for each bowl, allowing customers to stay on track with their health goals. The founders have a meal prep program in development and serves a cup of chicken to dogs instead of the sugary treats or whipped cream commonly found at other fast-food chains.
Konala’s kitchen operation uses high-tech ovens to cook everything, which results in low labor costs, allowing allows franchisees to operate with about five to six employees per shift. Most order take fewer than three minutes, and the modular build features about 1,000 square feet of streamlined operating space, reducing construction time and costs. Franchisees can expect low startup costs and a business model that accommodates drive-thru, walk-up window service, patio seating and even indoor spaces for some locations, Rowe said.
If you want to learn more about franchising with Konala visit here: https://fransmart.com/brand/konala-franchise/