Eight Turn Crepe: Redefining On-the-Go Dining with Japanese-Style Crepes

Eight Turn Crepe is a dynamic fast-casual franchise that specializes in Japanese-inspired rolled crepes. Launched in 2013 and entering the franchising scene in 2018, the brand has grown to include 11 locations across the United States, with continued expansion on the horizon.

The concept centers around both sweet and savory crepes crafted with organic, locally sourced ingredients. Notably, the brand uses a gluten-free rice flour base, offering a healthier alternative to traditional crepes. Each creation is thoughtfully filled with fresh fruits, vegetables, and decadent house-made French chocolate truffles.

What truly differentiates Eight Turn Crepe is its focus on health-forward dining and grab-and-go convenience. The gluten-free dough and inclusion of tofu-based sauces make it a popular choice for those with dietary restrictions. This innovative approach delivers a fast yet satisfying culinary experience for modern consumers seeking something delicious and distinctive.

Training

Eight Turn Crepe provides a comprehensive training program for new franchisees, tailored to ensure that each location operates according to brand standards. The training is conducted by experienced personnel and includes both theoretical and hands-on components.

1. Initial Training Program
   This mandatory program must be completed by the Designated Manager and one general manager at least four weeks prior to opening. It is conducted at the Eight Turn Crepe headquarters or a designated business location, typically in Brooklyn, NY, or Katy, TX. The program includes classroom instruction and on-the-job training, covering establishment setup, operations, menu and production, marketing, and technology use.
2. Training Content Breakdown
   The curriculum is segmented into specific focus areas:
   • Establishing the business: location design, staffing, administrative and financial management.
   • Marketing and promotions: building brand awareness and executing campaigns.
   • Operations: managing front and back of house, POS systems.
   • Menu and production: handling ingredients, equipment, and recipes.
3. Supplemental and Ongoing Training
   Franchisees may send additional staff to training sessions, though fees apply for post-opening attendance. Eight Turn Hospitality Group reserves the right to require or offer refresher training as needed and may charge for any additional support services provided on-site.

Territory Protection

Eight Turn Crepe offers its franchisees a territory, typically defined by a 1–3 mile radius or another geographic boundary such as counties or trade areas. While the franchisor will not establish another Eight Turn Crepe within the specified territory during the agreement term, this protection does not extend to full exclusivity.

Franchisees may still face competition from food trucks, other franchisees, or franchisor-owned outlets, and this includes indirect sales channels. There are no restrictions preventing Eight Turn Crepe from using internet, catalog, or telemarketing channels to solicit or accept orders within a franchisee’s territory.

Additionally, they may sell similar products under different trademarks within the territory without compensating the franchisee. This arrangement means franchisees get a defined area of operation but not an exclusive market shield from all forms of competition.