Clean Eatz Franchising
Weekly Meal Plans, Grab-N-Go, café dining, catering and retail — all running out of a single footprint.
Most food concepts live or die on one daypart. Clean Eatz built five ways to earn from the same kitchen and has spent more than a decade refining the model across 120+ locations.
Start with a conversation. Kayla Stacy, our Franchise Executive, will walk you through the model, the investment and whether your market is open — no pressure to decide anything.
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Why Choose Clean Eatz
A compact build-out that fits more markets and keeps your occupancy costs in check.
No fryers means a smaller, simpler equipment package than a traditional restaurant — and lower build-out costs to match.
A condensed daypart (roughly 11am–7pm) — no all-day grind, no late nights.
A model designed to run efficiently, with lighter staffing needs than most full-service restaurant concepts.
115+ locations and a name customers already know and trust.
*See Item 7 of our Franchise Disclosure Document for details on investment and operating costs.
