Great Steak: Leading the Way in Authentic Cheesesteak Excellence

Great Steak, celebrated as America's leading cheesesteak franchise, has been delighting customers with classic American cheesesteaks since 1982. The franchise has effectively tapped into the increasing demand for authentic comfort food, especially the cheesesteak, which has experienced a rise in popularity nationwide.

The simplicity of Great Steak's business model is one of its distinguishing features, focusing on cheesesteaks that attract a wide range of customers, including millennials. These customers value the brand's dedication to quality ingredients and the option to customize their meals. Since its establishment and the start of its franchising in 1982, Great Steak has been based in Scottsdale, Arizona, under the umbrella of Kahala Brands.

Great Steak is particularly appealing to aspiring entrepreneurs interested in the competitive sandwich market because of its efficient operations and reasonable startup costs. Franchisees benefit from the brand's established reputation, comprehensive training programs, and the extensive support provided by Kahala Brands™, facilitating a smooth transition into the food industry, even for those with no previous restaurant experience.

By concentrating on a timeless favorite—the cheesesteak—Great Steak maintains its broad appeal. The brand's commitment to authenticity and quality, coupled with a straightforward and effective business model, makes it an enticing opportunity for those looking to enter the restaurant franchise arena.

Training 

Great Steak offers a thorough training program for its franchisees, ensuring they are fully prepared to efficiently manage and operate their franchise. This training is meticulously designed to cover every fundamental aspect of running a Great Steak restaurant, from food preparation to exceptional customer service.

Training Program Components

The training program is divided into two primary components: In-Store Training and New Owner Training. Each component is approximately 40 hours, making for a comprehensive 80-hour training experience. The In-Store Training focuses on the practical, everyday operations within a Great Steak restaurant, while the New Owner Training addresses the broader aspects of business management and franchise operations.

In-Store Training

In-Store Training takes place at a designated training store, offering hands-on experience in restaurant operations. Trainees gain practical knowledge in food preparation, customer service, cleanliness standards, and other essential daily tasks. This segment ensures franchisees understand the operational standards and procedures necessary to maintain Great Steak's high quality and service levels.

New Owner Training

New Owner Training may be conducted either online or in person, at the franchisor's discretion. When held in person, this training occurs at the Great Steak training and education center in Scottsdale, Arizona, or another location specified by the franchisor. This segment covers managerial aspects, including leadership, financial management, marketing strategies, and employee training techniques.

Additional Training and Support‍

Franchisees can request additional training if needed, which is provided at an additional cost. Great Steak also offers ongoing support and conducts periodic evaluations to ensure franchisees continue to meet the system's standards. Attendance at additional training programs, conferences, and refresher courses is mandatory, with these events taking place in Phoenix, Arizona, or other locations determined by the franchisor.

Territory Protection

Great Steak does not offer franchisees exclusive or protected territories for their restaurants. The Franchise Agreement and related documents make it clear that franchisees should not anticipate any territorial rights preventing the franchisor from opening franchised or corporate-owned locations of food concepts similar to Great Steak in the vicinity of their restaurant.

Furthermore, there may already be existing locations of similar food concepts, owned by the franchisor’s affiliates, operating near the franchisee's restaurant. This arrangement means franchisees may encounter direct competition from other franchisees or the franchisor itself within or near their operational area, without any territorial protection against such competition.