Wolfgang Puck Worldwide

Wolfgang Puck Worldwide

World Franchise Centre

Wolfgang Puck Worldwide

Wolfgang Puck Worldwide

“Eat. Love. Live!”

Country of Origin:


Operational/Signed (Outlets)

  • USA - (55)
  • Japan - (9)
  • Canada - (1)


  • Europe
  • Middle East
  • India
  • Asia
  • Canada
  • Mexico

Austrian-born Wolfgang Puck opened his first restaurant, Spago, on Hollywood's Sunset Strip in 1982. Building on Spago's phenomenal success, he has become one of the most influential chefs in North America with an empire that includes a growing number of casual restaurants, fine dining restaurants and catering venues.

Wolfgang Puck's name has become synonymous with culinary passion and the very best in eating and dining well. The master chef has published six popular cookbooks and his weekly syndicated newspaper column appears in more than 30 newspapers throughout the United States and Canada.

Wolfgang applies his dedication to quality and authenticity to his distinctive menu and strives to offer the most delicious and innovative tastes and the highest quality products.

In 1991, Chef Puck launched a chain of casual restaurants. The restaurants have since expanded to more than 65 locations in major urban and suburban retail centers, high profile tourist locations, airports, universities, supermarkets, casinos, hospitals and other venues throughout the United States, Canada and Japan.

These restaurants feature Wolfgang's most popular dishes in a contemporary and casual setting at very affordable prices. The extensive menu includes Wolfgang Puck's hand-crafted gourmet pizzas, a variety of sandwiches, soups, fresh salads and rotisserie menu items. Only the finest ingredients are used to prepare fresh food to order.

Wolfgang Puck includes:

  • Wolfgang Puck Worldwide (WPW) which operates over 65 locations in 24 states as well as Canada and Japan
  • Wolfgang Puck Fine Dining Group which operates 20 restaurants in 8 states plus Singapore and London
  • Wolfgang Puck Catering which operates 42 units in 14 urban markets including Chicago, Los Angeles, Atlanta and Dallas

New openings during 2011-2012:

  • Wolfgang Puck Pizza Bar, Charlotte (April 2012)
  • Wolfgang Puck Pizza Bar, Greensboro (Sept 2012)
  • WP Express Resort World Casino, New York (October 2011)
  • WP Express in Cleveland University Hospital Cancer Center (July 2011)
  • WP Express in Chicago University Hospital (August 2012)

Wolfgang Puck Worldwide Concepts

Full Service Restaurants

  • Wolfgang Puck Pizza Bar
    • Wolfgang Puck's newest culinary concept
    • Restaurant offers a full bar with WP specialty cocktails as well as patio seating where available
    • Open kitchen to encourage guest interaction and keep the food as the focal point
    • Menu features delicious pastas, salads, oven-roasted dishes and signature pizzas on house-made dough
    • All items made with fresh, all-natural ingredients using local purveyors wherever possible
    • Rustic, homey feel gives guests a sense of ease and comfort
    • Price points set below industry standard for Casual Plus Restaurants with the intent of promoting weekly visits
  • Wolfgang Puck Bistro
    • Restaurant offers full service dining as well as a full bar and patio seating where available
    • Menu features Wolfgang's classic dishes such as signature pizzas and salads, classic entrees, sandwiches and pastas
    • All items made with fresh, all-natural ingredients
    • Open kitchen to encourage guest interaction and keep the food as the focal point
    • Warm, rustic feel creates an inviting atmosphere and provides guests with a comfortable place to frequent

Fast Casual Restaurants

  • Wolfgang Puck Express
    • Easy to execute menu gives guest choice of ordering Wolfgang Puck signature soups, salads and sandwiches
    • Additional components all for guests to customize and build their own salad or sandwich from an extensive list of all-natural proteins, organic vegetables, fresh toppings and Wolfgang Puck signature dressings and sauces
    • Express components feature breakfast, lunch, dinner, build your own and grab and go to support a wide variety of layouts, venues, space plans and meal periods
    • Open kitchen design provides each guest the opportunity to select their own ingredients (where available) and view the preparation of made-to-order salads and sandwiches
    • Excellent price/value proposition
    • Convenient for takeout, without sacrificing quality
    • Simplified operating model to facilitate consistency of execution
    • Designed for maximum flexibility for spaces as small as 800 square feet
    • Minimum venting required
    • Can utilize common kitchen and dining areas to leverage and reduce initial capital investment

Unique Business Proposition

  • Vast culinary inspired empire, over 100 restaurants in the United States, Canada, Singapore, Japan and London
  • Over 10 million customers served annually
  • Highly trusted culinary expertise
  • 76% nationwide urban name brand recognition
  • Only Chef to have won the prestigious James Beard Award for Outstanding Chef of the Year twice
  • 2009 Inductee into Nation's Restaurant News Hall of Fame
  • Culinary Institute of America's 2008 Chef of the Year
  • Continued and regular national media coverage including Home Shopping Network, Good Morning America, Top Chef and Food Network

Investor Profile
1. A minimum of 5-7 years of casual and casual plus multi-unit restaurant operations
2. At least $7.5 million of non-borrowed cash resources
3. Dedicated restaurant internal systems, support and development infrastructure
4. Ability to successfully develop and manage a minimum of 5 business trade areas

International Licence Fee: Upon application






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