“We are looking forward to introducing Garbanzo to southern Florida,” says Alon Mor, Garbanzo founder, president and CEO. “An area already familiar with Mediterranean foods and flavors, we have no doubt Garbanzo will quickly become a local favorite.”

 

Garbanzo markets typically have a general population of 50,000 within a two-mile radius of the unit location and a day population of 10,000 within a one-mile radius. Standard Garbanzo retail unit requirements include a high profile end cap in grocery anchored or regional retail trade areas, as well as a 2,200–2,500-square-foot space with a minimum 30-foot frontage and an outdoor patio. Additionally, locations are placed in areas with an average household income of $65,000 plus and 40 percent of the population holding at least a bachelor’s degree.

 

Garbanzo has firm qualification criteria for potential franchisees. Only experienced, successful multi-unit restaurant operators who are well capitalized and interested in additional multi-unit growth with the Garbanzo brand are considered.

 

Franchising is one of Garbanzo’s key growth strategies building upon the success of its 14 company-owned restaurants in Colorado. In addition to expansion through franchising, Garbanzo will continue its aggressive company-owned restaurant development both in the state and outside Colorado’s borders, specifically in the D.C./Baltimore area.

 

Garbanzo offers guests a variety of authentic Mediterranean items with an emphasis on flavor, freshness, and quality, as well as a healthy trans-fat free menu. Guests have the ability to customize every meal with items such as pita, laffa, falafel, shwarma, hummus, seasoned rice, sauces, and dressings. All Garbanzo salads and sauces are prepared on-site daily, and the pita are made from scratch throughout the day in every restaurant. Additionally, several ingredients are bought locally and some are imported directly from the Mediterranean region.