City Wok Is Set To Grow!

In partnership with experienced multi-unit franchisees, City Wok plans to develop 200 units over the next two years. It’s winning format is proof that a neighborhood Chinese restaurant can be very profitable when excellent food is combined with an award-winning design.

Restaurant Hospitality recognized City Wok as “personifying the future of fast casual dining...”

...citing its commitment to serving traditional yet innovative food in a customer-friendly environment.

Stuart Davis opened his first City Wok in 1990, working extensively with Hing Fan Chan, an executive chef trained in Kowloon, China. While other restaurants may water down, Americanize or over-expand their menus to appeal to the masses, Davis created the City Wok concept from his desire to deliver authentic Chinese dishes in a style that appeals to Americans.

Davis utilized the expertise of Bill Main & Associates to help brand City Wok. A menu featuring ever-popular half orders and state-of-the-art packaging help the concept stand out from the competition. And City Wok’s direct mail, e-mail marketing, and strong four walls marketing tactics keep the irresistible food top-of-mind with customers.

City Wok serves the best tasting, most authentic Chinese cuisine cooked to Western standards using the highest quality ingredients. Carry-out and delivery sales are a healthy 40% on average, but City Wok devotees enjoy the restaurants’ pleasant decor and quality service, unusual in this segment.