Executive Brief
If you’re a P&L-minded leader looking for a scalable operator model with lower buildout complexity, Toastique offers a “food-light” cafe concept: gourmet toasts, cold-pressed juices, and a serious coffee program—with no cooking equipment. That means fewer failure points, leaner labor, and a simpler path to unit economics that don’t hinge on a fully staffed back-of-house.
Why it matters for executives & investors:
Lower CapEx & OpEx: No hoods, grills, grease traps, or chef payroll pressures.
Variable Labor: Staff flexes from 2 up to ~7 at peak—labor matches sales, protecting margins.
Revenue Mix: Daily coffee habit + premium juice + substantial gourmet toasts = diversified tickets and repeat cadence.
Leadership-Driven Culture: Performance is built on hiring, standards, and community presence—not culinary résumés.
What Toastique Is
A gourmet toast, juice, and coffee bar born in Washington, D.C. The menu is transparent and made in-house (nut butters, hummus, pesto, pickled onions). Juices are cold-pressed in-house with no added sugars/sweeteners. Coffee program is a core traffic driver. Think comfortable, healthy, fast-casual cafe—grab-and-go or sit down for a working brunch.
“We’re much more than a juice bar… a full-service cafe feel—without the cooking.”
In other words,
The Owner’s Role (Year 0–1)
Be present, set the pace: Lead by example, establish standards, and build trust.
Recruit, coach, and retain: The concept wins on culture and consistency.
Know your community: Partnerships, pop-ups, and brand ambassadorship matter.
Graduate to multi-unit: With a strong first team, owners can step back to work on the business.
Translation for operators: Treat the first store like your flagship playbook. Nail SOPs, then scale.
Labor Model: Built for Margin Protection
Lean baseline: Operates with as few as 2–3 team members off-peak.
Peak efficiency: Caps at ~7 per shift even on strong sales days.
Crisis-tested: During 2020, the team flexed labor down and protected profitability.
Investor takeaway: Labor is an adjustable valve rather than a fixed burden.
What Makes Toastique Different
No kitchen, no problem: No cooking equipment → fewer permits, faster buildouts, simpler ops.
Trainable work: You’re not dependent on specialized kitchen talent.
Broader appeal: Coffee loyalists, health-focused guests, and lunch/brunch groups all fit.
In-house prep = product control: Fresh, daily-made components build brand trust.
Who Makes a Great Franchisee
Leaders first. Military, competitive athletics, real estate, corporate management—any background with team leadership translates.
People and process. If you can hire, train, and hold standards, Toastique can teach the rest.
Lifestyle alignment. Owners who already live the brand’s healthy, modern cafe experience connect naturally with guests and staff.
“We can give you the recipes, buildout support, and systems. We can’t replace your leadership inside the four walls.”
Smart Strategy Highlight
Hands-on excellence. In-store presence, name recognition, and day-to-day coaching compound: better speed, cleaner execution, and memorable service. Pair a clean product with a personal touch and you win share in crowded markets.
Action Steps for Executives Considering Food-Light Franchising
Model the unit economics with labor bands at 2–7 staffers and scenario-test morning coffee peaks vs. weekend brunch.
Pressure-test buildout timelines minus hoods/grease—accelerate time-to-revenue.
Design a community plan (partnerships, local fitness/wellness, office corridors).
Hire a captain early—your future GM who lives standards and culture.
About the Guest
Brianna Keefe, Founder & CEO, Toastique—scaled a transparent, fresh, “no-cook” cafe model by elevating simple ingredients and systematizing hospitality.
About the Host
Anna Wilds, The Franchise Economist—advises executives on franchise selection, capital efficiency, and leadership systems that scale.
What to Do Next
Own the next decade of your career and cash flow:
Take the Free Business Owner Assessment – Get a personalized read on your fit, capital plan, and timeline.
Start the 7-minute assessment »Book a Strategy Call – Map unit economics, territory viability, and funding options with our team.
Schedule your call »Watch the Full Replay – Catch the Toastique interview and note the “food-light” operating levers we discussed.
Watch the replay »
Pro tip for operators: Do the assessment first so your call starts with data—not guesswork.
