A hometown beginning. A worldwide appetite.

Junction City, Kansas · Flagship Restaurant & Franchise Development Concept
Founded by Bobby Lashley

Bring your appetite.

All Mighty Burger restaurant interior concept

Concept rendering

Section 01

The Brand Story

Before the championship matches and international travel, there was Junction City, Kansas — Bobby Lashley’s hometown, and where his passion for burgers began.

The world came to know Bobby as “The All Mighty,” a wrestling champion whose career reflects strength, discipline, and determination. Along the way, his travels introduced him to burgers around the world — tried, reviewed, and shared with fans.

Now, that passion is coming home.

The menu starts with beef smashed onto a hot griddle, melted cheese, toasted potato buns, and signature sauces. Golden fries and oversized cookies complete the experience.

The flagship creates a place where families gather, friends share a meal, and fans explore Bobby’s story — a burger and an experience that bring you back.

All Mighty Burger dining room — Concept rendering

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The founder

Who Is Bobby Lashley?

Professional wrestler, former WWE Champion, Army veteran, and accomplished athlete — known as “The All Mighty.”
His career gives the restaurant a recognizable identity and an authentic connection to wrestling.
His burger-review history provides the starting point for the food concept.
His hometown provides the setting for its first chapter.

The restaurant must deliver consistent food and service whether Bobby is present or traveling.

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The flagship

The Flagship Concept

Location

Junction City, Kansas

Total space

≈ 3,000 sq ft

Service model

Fast-casual counter service

Ordering

Kiosks, staffed POS, online

Experience

Burgers, cookies, wrestling content

Role

Testing ground for future franchise standards

Built as the testing ground for

Menu quality and portion standards
Kitchen workflow
Customer experience
Staff training
Equipment selection
Actual operating costs

Quantities are preliminary until the actual property is measured.

All Mighty Burger dining room concept rendering — Concept rendering

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Guest experience

From Door to Table

The visit

Enter a warm dining room with deep red seating, ivory surfaces, and black architectural details.
Order through a touchscreen kiosk or a team member.
Explore the food on digital menu boards.
Pick up completed orders in a separate area, away from the ordering queue.
Wrestling imagery and Bobby’s story run through the room.

The All Mighty Experience

Bobby’s wrestling highlights

A visual story of his career and hometown connection

An optional digital photo experience

An interactive reaction game

Families and everyday burger customers should feel as welcome as wrestling fans.

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The menu

Featured Burgers

Three signatures carry the brand. The full menu follows.

The Classic burger with melted American cheese — The Classic

The All Mighty

American cheese, Mighty Sauce, pickles, and diced onion.

The Texas Slam

Cheddar, bacon, smoky BBQ sauce, mayonnaise, and crispy onions.

The Firestarter

Pepper jack, jalapeños, chipotle mayo, and grilled onions.

All burgers use a toasted potato bun and two 2.5 oz beef patties unless specified.

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The menu

The Burger Menu

Burger	Description
The All MightyFeatured	American cheese, Mighty Sauce, pickles, and diced onion.
The Classic	American cheese, lettuce, tomato, pickles, ketchup, and mustard.
The Heavyweight	Triple beef, triple American cheese, bacon, Mighty Sauce, and pickles.
The Texas SlamFeatured	Cheddar, bacon, smoky BBQ sauce, mayonnaise, and crispy onions.
The FirestarterFeatured	Pepper jack, jalapeños, chipotle mayo, and grilled onions.
The Mushroom Melt	Cheddar, sautéed mushrooms, grilled onions, and garlic mayo.
The Bacon Champ	American cheese, extra bacon, Mighty Sauce, and pickles.
The Onion Smash	Onion-smashed beef, American cheese, pickles, and mustard.
The All American BBQ	Cheddar, BBQ sauce, Mighty Sauce, grilled onions, and pickles.
The Main Event	Pepper jack, bacon, crispy onions, jalapeños, and chipotle mayo.

All burgers use a toasted potato bun and two 2.5 oz beef patties unless specified. No prices are shown — pricing follows taste tests and costing.

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The menu

Sides, Kids’ Meals & Drinks

Fries

Classic Fries
Golden, crispy, and lightly salted.
Loaded Mighty Fries
Cheese sauce, crispy bacon, and Mighty Sauce.

Drinks

Fountain sodas
Lemonade
Sweet tea
Unsweet tea
Bottled water

Kids’ meals

Little Champ Burger
One beef patty with American cheese. Ketchup and pickles optional.
Little Champ Grilled Cheese
Melted American cheese on a toasted potato bun.

Kids’ meals include small Classic Fries and a kids’ drink.

Final portions require taste testing and food-cost approval before service.

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The menu

All Mighty Cookies

Oversized, thick cookies with soft centers.

Cookie	Flavor
The All Mighty Cookie	Brown-butter chocolate chunk with flaky sea salt.
The Triple Threat	Chocolate dough with milk, dark, and white chocolate chips.
The Main Event Cookie	Cookies and cream, white chocolate chips, vanilla frosting, and cookie crumbs.
The Heavyweight Cookie	Peanut butter, chocolate chunks, and peanut butter cup pieces.
The Cinnamon Slam	Cinnamon sugar, cinnamon crumble, and vanilla glaze.
The Ringside Rookie	Birthday cake, rainbow sprinkles, and vanilla frosting.

Cookie boxes · The Double Win — any two cookies. The Final Four — any four. The Championship Box — all six flavors, when available.

The Victory Lap · A warm All Mighty Cookie topped with vanilla ice cream, chocolate sauce, and cookie crumbles.

All six All Mighty Cookie flavors on a platter — All six flavors

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The kitchen

A Simple Kitchen System

The menu shares ingredients to simplify purchasing and preparation.

Beef

One spec: 80/20 ground beef

Bun

One burger bun: potato

Cheeses

American, cheddar, pepper jack

Sauces

Mighty, chipotle, garlic mayo

Fries

One fry product for both

Shared toppings

BaconPicklesRaw & grilled onionsJalapeñosLettuce & tomatoMushroomsPrepared crispy onions

Final suppliers and portion weights will follow taste tests and costing.

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Standard method

How Every Burger Is Cooked

Pilot procedures for testing before commercial service.

1Keep ground beef refrigerated and portion into loose 2.5 oz balls.
2Lightly butter and toast the cut sides of the potato bun.
3Place beef on the hot griddle and smash immediately using a burger press and parchment.
4Remove parchment and season.
5Allow a deep brown crust to develop.
6Scrape underneath, flip, and add cheese.
7Finish cooking to the approved house standard.
8Assemble with measured sauces and toppings.
9Check modifications and hand off promptly.

Proposed house endpoint · 160°F for ground beef, verified with a thin-tip thermometer.

The Onion Smash · Divide shaved onions between the two beef portions before smashing. Flip to finish cooking the onions against the griddle.

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Consistency

Burger Portion Cards

Burger	Toppings per burger
The All Mighty	2 American slices, 1½ tbsp Mighty Sauce, 4 pickle chips, 1 tbsp diced onion.
The Classic	2 American slices, 1 lettuce leaf, 2 tomato slices, 4 pickle chips, 2 tsp ketchup, 1 tsp mustard.
The Heavyweight	3 patties, 3 American slices, 2 bacon strips, 1½ tbsp Mighty Sauce, 4 pickle chips.
The Texas Slam	2 cheddar slices, 2 bacon strips, 1 tbsp BBQ sauce, 1 tbsp mayo, ¼ cup crispy onions.
The Firestarter	2 pepper jack slices, 6 jalapeño slices, 1½ tbsp chipotle mayo, 2 tbsp grilled onions.
The Mushroom Melt	2 cheddar slices, ¼ cup cooked mushrooms, 2 tbsp grilled onions, 1 tbsp garlic mayo.
The Bacon Champ	2 American slices, 3 bacon strips, 1½ tbsp Mighty Sauce, 4 pickle chips.
The Onion Smash	⅓ cup shaved onion cooked into patties, 2 American slices, 4 pickle chips, 2 tsp mustard.
The All American BBQ	2 cheddar slices, ¼ cup grilled onions, 1 tbsp BBQ sauce, 1 tbsp Mighty Sauce, 4 pickle chips.
The Main Event	2 pepper jack slices, 2 bacon strips, ¼ cup crispy onions, 4 jalapeño slices, 1½ tbsp chipotle mayo.

Add the standard bun and two patties unless otherwise noted.

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House recipes

Three Sauces, One Prep Standard

Mighty Sauce

½ cup prepared mayonnaise
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp finely chopped, drained dill pickles
½ tsp smoked paprika
¼ tsp garlic powder

Chipotle Mayo

½ cup prepared mayonnaise
1 tbsp minced chipotle in adobo
1 tsp lime juice

Garlic Mayo

½ cup prepared mayonnaise
½ tsp garlic powder
1 tsp lemon juice
Pinch of black pepper

Mix until smooth and keep refrigerated. Establish approved shelf life and date marking before service. Measure cooked yields — grilled onions, sautéed mushrooms, and bacon cooked to the approved crispness standard — and convert recipes into repeatable production batches.

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Fries & dessert

Fries & Dessert Preparation

Classic Fries

Pilot portion: 5 oz frozen fries, weighed before cooking.
Cook to supplier instructions.
Drain, season, and serve promptly.

Loaded Mighty Fries

One Classic Fries portion.
2 oz prepared cheese sauce.
1 cooked bacon strip, chopped.
1 tbsp Mighty Sauce.

The Victory Lap

One warm All Mighty Cookie.
One scoop vanilla ice cream, approximately 3 oz by weight.
1 tbsp chocolate sauce.
1 tbsp fully baked cookie crumbs.

Final portions require taste testing and food-cost approval.

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Cookie Production Plan

Two purchasing routes — both should be quoted.

Option A · Scratch-baked

Quote both

Commercial mixer and oven.
Weighed recipes.
Dough refrigeration and freezer capacity.
Sheet pans and cooling racks.
Dedicated allergen controls.
Trained production staff.

Option B · Approved supplier

Quote both

Supplier-produced dough or finished cookies.
Written ingredient and allergen specifications.
Consistent portion size and flavor.
Storage and finishing instructions.
Confirmed delivery and replacement availability.

The production method must be selected before the kitchen design is finalized. Start with three daily flavors or plan batches for all six — the six-flavor Championship Box is offered only when all flavors are available.

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Pilot formulation

Cookie Test Kitchen

Original test recipe. Requires bakery testing before commercial use.

Base dough

250 g all-purpose flour
170 g unsalted butter
130 g light brown sugar
70 g granulated sugar
100 g pasteurized whole egg
8 g vanilla extract
4 g baking powder
2 g baking soda
3 g fine salt

Cream butter and sugars. Mix in egg and vanilla. Add combined dry ingredients, then flavor inclusions. Portion 100 g dough pieces and refrigerate before trial baking.

Flavor development

All Mighty — use cooled browned butter weighed after browning; add 200 g chocolate chunks.
Triple Threat — replace 30 g flour with cocoa; add 70 g each milk, dark, and white chocolate chips.
Main Event — add 100 g chopped chocolate sandwich cookies and 100 g white chocolate chips; finish with prepared vanilla frosting.
Heavyweight — reduce butter to 115 g; add 100 g peanut butter, 100 g chocolate chunks, and 100 g peanut butter cup pieces.
Cinnamon Slam — add 4 g cinnamon; finish with baked cinnamon crumble and vanilla glaze.
Ringside Rookie — replace brown sugar with granulated sugar, add 80 g sprinkles, and finish with prepared vanilla frosting.

Trial starting point: 350°F conventional oven, approximately 16–20 minutes — actual time depends on oven, dough temperature, size, and load. Validate fully baked centers and adjust convection settings separately. Document yield, texture, spread, baking process, storage, and shelf life for each flavor. Peanut cookies require specific allergen controls.

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Section 02

Build the Flagship

Construction, interior design, equipment, furniture, and purchasing — the complete build-out plan for the flagship.

Construction overview

Space allocation

Who to hire

Contractor scopes

Interior design

Furniture & equipment

POS & screens

Bids & purchasing

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Build

Construction & Interior Design Overview

This section forms the basis for a contractor walkthrough and preliminary pricing. The restaurant contains approximately 3,000 square feet in total.

Obtain before final design or ordering

Exact address
Measured floor plan
Existing utility information
Existing hood and HVAC information
Current permitted use
Restroom layout
Roof access and penetration permissions
Landlord requirements, if applicable
Owner-approved budget

Renderings establish visual direction. They do not establish construction dimensions.

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Build

Preliminary Space Allocation

Area	Planning allocation
Dining and guest circulation	1,350 sq ft
Ordering, pickup, and fan experience	450 sq ft
Kitchen, preparation, washing, and storage	900 sq ft
Restrooms and utility rooms	300 sq ft
Total	3,000 sq ft

The architect must adjust these allocations for the actual building. Seating depends on approved circulation, accessibility, exits, and restroom requirements. All quantities are preliminary until the property is measured.

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Build

Who to Hire

Team member	Main responsibility
Commercial architect	Layout, code coordination, permit drawings, accessibility, and design coordination.
Interior designer	Finishes, furniture, lighting direction, elevations, and material samples.
Foodservice designer	Kitchen workflow, equipment placement, and equipment schedule.
MEP engineers	Mechanical, electrical, and plumbing design.
General contractor	Pricing, trade coordination, construction schedule, and inspections.
Hood / suppression specialist	Exhaust, make-up air coordination, suppression, and testing.
Commercial millworker	Counters, communal table, custom furniture, and built-ins.
POS provider	Payments, ordering, kiosks, and kitchen-display integration.
AV/IT installer	Screens, networking, mounts, cabling, and security systems.
Sign company	Exterior signs, interior logo, murals, and wayfinding.

Select contractors with comparable restaurant projects and current local credentials.

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Contractor scope · 01

Site Survey & Demolition

The contractor should:

Measure walls, columns, doors, windows, ceiling heights, and floor levels.
Document roof and structural conditions.
Locate water, sewer, gas, electrical, and communication services.
Inventory existing equipment and determine what can be reused.
Identify testing needs before disturbing potentially hazardous materials.
Provide an itemized demolition and salvage plan.
Protect adjacent tenants and retained finishes.
Include debris removal, temporary services, dust control, and site security.
Identify slab trenching and patching.
Price unforeseen conditions through an agreed change-order process.

Required deliverable · Existing-condition report, measured plan, photographs, and demolition scope.

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Contractor scope · 02

Plumbing & Grease

The plumbing package should address:

Grease interceptor requirements, sizing, location, and maintenance access.
Sewer authority approval.
Water supply and pressure.
Hot-water demand and heater recovery capacity.
Handwashing sinks.
Three-compartment sink sized for the largest wares.
Mop sink and any required food-preparation sink.
Floor sinks, drains, cleanouts, and indirect waste.
Backflow protection.
Ice machine and beverage connections.
Restroom fixtures and accessibility.
Leak testing and labeled shutoffs.

Required deliverable · Coordinated plumbing drawings and a complete fixture/connection schedule.

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Contractor scope · 03

Hood, HVAC & Fire

The mechanical and fire package should address:

Hood design based on the actual cooking equipment.
Exhaust duct routing and service access.
Exhaust fan and roof curb.
Structural support and weatherproofing.
Make-up air.
Dining-room and kitchen air balance.
Heating and cooling loads.
Listed suppression system.
Manual activation and equipment shutoff interlocks.
Fire alarm or sprinkler modifications, if required.
Required extinguishers.
Testing and commissioning.

Required deliverable · Approved mechanical design, suppression documentation, and air-balancing report.

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Contractor scope · 04

Electrical & Lighting

The electrical package should address:

Available voltage, phase, and service capacity.
Final equipment load calculations.
Panels and dedicated appliance circuits.
Disconnects and required protected receptacles.
POS, kiosk, screen, and network power.
Lighting controls and dimming where appropriate.
Kitchen task lighting.
Emergency and exit lighting.
Exterior sign power.
Hood and suppression interlocks.
Clearly labeled panels and circuits.

Required deliverable · Electrical plan, load schedule, lighting schedule, and commissioning records. Use warm lighting in guest areas — review samples around 2700–3000 K as a design starting point.

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Interior design

Interior Design & Materials

Element	Direction
Walls	Warm ivory finishes with selective deep red tile.
Seating	Commercial deep red upholstered booths and black chairs.
Tables	Warm ivory surfaces with durable, cleanable edges.
Flooring	Terrazzo-look or another approved commercial finish in guest areas. Slip-resistant, cleanable flooring in the kitchen.
Ceiling	Charcoal or near black, with coordinated lighting and accessible building services.
Counter	Durable guest-facing finish with practical pickup space and service access.
Feature wall	Bobby Lashley wrestling imagery in black and white with deep red accents.

Approve physical samples together before ordering. Screen colors and hex codes alone are insufficient for matching paint, tile, and upholstery.

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Furniture

Preliminary Furniture Schedule

Illustrative pricing scenario.

Item	Quantity	Seating
Four-seat booth settings	8	32
Two-person tables with chairs	8	16
Communal table with chairs	1	10
Four-person tables with chairs	2	8
Total		66

Every quote should show

Dimensions
Commercial-use suitability
Upholstery and finish samples
Cleaning requirements
Replacement parts
Freight and assembly
Installation
Lead time
Warranty

This is a quote basis, not an approved furniture plan. The booth supplier must determine the correct single and double booth modules from the final layout. All quantities are preliminary until the property is measured.

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Furniture

Where to Buy Furniture & Finishes

RestaurantFurniture.net

Commercial booths, chairs, tables, and bases.

Request deep red upholstery samples and a booth layout quote.

restaurantfurniture.net/restaurant-booths.html

Wilsonart

Commercial laminate options for ivory tabletops and counters, purchased through a fabricator or millworker.

wilsonart.com/laminate/commercial-collection

Daltile

Source candidates for red wall tile and commercial flooring.

The designer must verify the selected product’s suitability for each area.

daltile.com

Local commercial millworker

Custom communal table, service counter, pickup shelving, and built-ins.

Request shop drawings and material samples before fabrication.

FASTSIGNS

Wall graphics, murals, dimensional logos, and signage.

Confirm installation coverage in Junction City.

fastsigns.com/products/interior-decor-signs/wall-graphics-and-murals

Compare candidates side by side — verify commercial suitability and local installation coverage before ordering.

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Kitchen

Kitchen Equipment List

Preliminary equipment allowance.

Equipment	Initial planning basis
Commercial flat-top griddle	One, approximately 48–60 inches
Fryers	Two vats
Bun toaster	One
Refrigerated assembly rail / base	One
Reach-in refrigerator	One, subject to storage calculations
Freezer	One, subject to storage calculations
Commercial cookie oven	One if baking on site
Mixer	One if making dough on site

Equipment	Initial planning basis
Sheet pans and racks	According to production volume
Ice machine	Sized with beverage demand
Beverage equipment	Fountain, tea, and lemonade system
Ice-cream freezer	One
Three-compartment sink	Per approved plan
Hand sinks and mop sink	Per approved plan
Prep tables and shelving	Per approved workflow
Scales and thermometers	For production and food safety

Final models must match utility capacity, approved ventilation, service access, and sanitation requirements.

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Kitchen

Where to Buy Kitchen Equipment

KaTom Design + Build

Request kitchen planning, equipment selection, procurement, and installation scope.

katom.com/design-build

Central Restaurant Products

Request a competing equipment and project-services proposal.

centralrestaurant.com/contract-services

WebstaurantStore

Compare approved equipment and purchase selected smallwares, storage containers, pans, utensils, and scales.

webstaurantstore.com/restaurant-equipment.html

Confirm for every major appliance

Exact model and utility specificationsSanitation listingDelivered costInstallation responsibilityLocal warranty serviceParts availabilityLead timeStartup and training

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Technology

POS & Self-Ordering

Obtain comparable proposals from Toast and Square.

Toast

Restaurant POS, self-order kiosks, and kitchen displays.

pos.toasttab.com/hardware/restaurant-kiosk

Square

Restaurant POS, kiosk software, and kitchen displays.

squareup.com · restaurants · kiosk software & KDS

Preliminary hardware package

Preliminary

One staffed POS terminal
Three self-order kiosks
Two kitchen displays
One pickup status display
Payment readers
Receipt printer and cash drawer
Network equipment and backup power for critical devices

Confirm supported hardware directly with the chosen provider. Square KDS uses Android hardware.

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Technology

POS Demonstration & Quote Checklist

Ask both vendors to demonstrate

Burger modifications
Extra patties, cheese, and bacon
Kids’ meal combinations
Mixed cookie boxes
Sold-out products
Kitchen routing
Online ordering
Refunds
Order-ready notifications
Internet outage and recovery
Multi-location reporting
Menu updates across devices

Compare

Hardware
Installation
Monthly software
Per-device charges
Processing fees
Contract length
Cancellation terms
Support
Training
Data export
Replacement hardware

Use identical transaction assumptions when comparing processing costs.

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Technology

Digital Menus & Interactive Screens

Digital menu boards

3 displays

Planning allowance: three commercial displays.

Supplier candidate: LG Business.

lg.com/us/business · restaurant vertical

Interactive fan screen

1 touchscreen

Planning allowance: one commercial touchscreen.

Supplier candidate: Elo.

elotouch.com/touchscreen-signage.html

The touchscreen hardware does not automatically include

Bobby’s video libraryFan-photo softwareGamesContent licensingPhoto consent and deletion controls

Quote those services separately. Coordinate screen mounting, structural backing, ventilation, power, data, and maintenance access before walls close.

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Technology

Network, Security & Content

The IT/AV contractor should provide:

Wired network backbone
Secure equipment cabinet
Business internet connection
Guest Wi-Fi separated from business systems
POS-provider-approved network configuration
Appropriate backup power
Camera placement and retention settings
Remote support access controls
Device inventory and passwords
Staff training
Outage procedures

Use approved, licensed photographs and footage for the Bobby mural and fan screens.

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Purchasing

Contractor Bid Format

Each contractor proposal should include:

1Scope by trade
2Drawing revision used for pricing
3Quantities and units
4Material and labor costs
5Allowances
6Exclusions
7Taxes
8Freight
9Installation
10Permit responsibilities
11Schedule and lead times
12Warranty
13Payment milestones
14Change-order terms

Request separate alternates for · retaining versus replacing existing HVAC · reach-in versus walk-in refrigeration · scratch-baked versus supplier-produced cookies · custom versus standard communal furniture · different finish options

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Purchasing

Purchasing Responsibilities

Party	Responsibility
Owner	Approves budget, equipment, furniture, logo, software, and purchases.
Architect and engineers	Approve coordinated design and utility requirements.
General contractor	Coordinates trades, site access, installation work, and inspections.
Equipment supplier	Provides cut sheets, delivery, setup, warranty, and training scope.
Furniture supplier	Provides samples, shop drawings, freight, and installation scope.
POS provider	Configures ordering, payments, menu, and kitchen routing.
AV/IT installer	Installs screens, cabling, network, and related systems.
Sign company	Produces and installs approved signs and graphics.

Assign one supply owner and one installation owner to every item.

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Purchasing

Project Budget Categories

Design and engineeringPermits and reviewDemolitionStructural and roof workPlumbing and grease managementHood and suppressionHVACElectrical and lightingFlooring and wall finishesMillworkFurnitureKitchen equipmentSmallwaresPOS and kiosksScreens and networkingSigns and muralsFreight and installationPreopening inventoryTraining and payrollContingencyWorking capital

Build the budget from actual quotes. No final project total should appear until the site condition and scope are established.

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Open for business

Local Approvals & Construction Sequence

Coordinate with Junction City Building and Code Enforcement and the Kansas Department of Agriculture.

Confirm

Permitted restaurant use
Commercial remodel submission
Applicable trade permits
Fire review
Food establishment licensing and review
Grease / sewer approval
Sign requirements
Final inspections and occupancy authorization

Construction sequence

1Site survey
2Concept and kitchen layout
3Coordinated design
4Comparable contractor bids
5Permit submissions
6Long-lead purchasing
7Demolition and underground work
8Rough-ins and inspections
9Finishes and millwork
10Equipment and technology installation
11Commissioning
12Final approvals
13Training and soft opening

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Open for business

Handover Checklist

Before public opening:

Complete required inspections and occupancy authorization.
Complete food licensing requirements.
Verify hood and suppression operation.
Verify refrigeration under load.
Test hot water and drainage.
Confirm emergency lighting and shutoffs.
Run full kiosk / POS-to-kitchen tests.
Test refunds and outage recovery.
Complete cleaning and pest exclusion.
Close critical punch-list items.
Receive equipment manuals and warranties.
Receive as-built drawings.
Record staff training.
Confirm service contacts and maintenance schedules.

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Operations

Daily Operations & Quality

The general manager owns

Scheduling
Inventory
Cash controls
Food safety records
Guest recovery
Vendor coordination
Maintenance reporting

Shift leaders coordinate

Grill
Assembly
Fries
Cookies
Order handoff
Cleaning

Use recipe cards, portion tools, and approved photographs for training. Set labor levels and production quantities from actual sales patterns and time trials.

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Operations

Junction City Opening Strategy

Introduce the restaurant through Bobby’s hometown story.

Launch activities

Founder-approved announcement
Local preview tastings
Community and family sessions
Behind-the-scenes construction and kitchen content
Staff introductions
Burger and cookie tasting videos
A controlled soft opening
A scheduled founder appearance, subject to Bobby’s availability

Measure ordinary trading days separately from opening events. The flagship’s long-term strength will come from repeat customers and consistent operations.

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Franchise

Franchise Development Roadmap

Open the flagship

Test the food, service, layout, equipment, and customer response.

Standardize operations

Finalize recipes, training, vendors, technology, maintenance, and quality audits.

Verify store economics

Document actual sales, ingredient costs, labor, waste, occupancy, and operating expenses.

Prepare the franchise system

Develop legal disclosures, franchise agreements, site criteria, support staffing, and opening procedures.

Evaluate expansion

Select operators and markets based on proven operating capability and available support.

Each stage builds on proven results from the one before it — no stage is skipped.

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Franchise

Future Franchise Package

The future package should contain

Brand standards
Menu and recipe manual
Approved ingredient specifications
Supplier program
Kitchen equipment schedule
Adaptable prototype design
Interior finish standards
Technology configuration
Training program
Opening support
Marketing materials
Quality and food-safety audits
Maintenance requirements
Reporting definitions

Brand collateral concept

Franchise counsel must prepare the disclosure and agreement process. Fees, royalties, territories, and financial claims remain undecided.

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Momentum

Immediate Next Steps

1Confirm the exact Junction City property address.
2Obtain a measured plan and existing-condition survey.
3Set the available construction and opening budget.
4Select the architect, interior designer, and foodservice designer.
5Choose the cookie production method.
6Request equipment and furniture proposals.
7Schedule Toast and Square demonstrations.
8Finalize menu taste tests and portion costing.
9Approve Bobby’s public story and media rights.
10Build the final construction schedule from permit and supplier lead times.

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Bring your appetite.

This is a flagship development and franchise concept. Construction quantities require site verification, recipes require testing, and supplier availability requires current quotes. The presentation is not a permit drawing set or a franchise disclosure document.