How did you get into the industry?

Aldo & Janice Ramirez started the Crazy Cuban in 2009 to fill the void left behind the closing of the infamous “Kool Korners”. A Cuban American from Hialeah, Florida, Aldo Ramirez was determined to deliver the same authentic Cuban experience to the residents of the busy Midtown Atlanta district just like his predecessor had done for two decades. The Crazy Cuban business continues to grow due to the demand for our tasty Cubans made authentically with fresh ingredients daily and delivered hot pressed in less than five minutes every time.

What’s New in the Business or in the Franchise Model?

Our franchisees will be open six days a week, Monday thru Saturday with hours 11 am – 10 pm.  Sunday, early morning and late night hours are optional and dependent on location demographics.  A short selection of beer and wine will be available to encourage dinner patrons.

Where do you See Opportunities or Challenges for the Franchise/Business Moving Forward?

We only see success for moving forward with the right franchisees.Our menu, food processes, staffing requirements and fast-casual atmosphere makes this franchise easy to set up and operate.

What is your Goal for the Business Moving Forward?

To open five to ten franchises a year for the next five years.

Your most difficult moment at the Franchise Business?

Our lunch time is busy and with busy crowds our patrons park where they see an open parking space.  This raised issues with our landlord since we lease our location.  Parking is a critical matter if you plan to lease a space to open a Crazy Cuban.  Our lunchtime crowds reaches 80 to 100 persons in an hour time frame during lunch time.  Our food preparation and assembly process enables us to serve customers in five minutes.


Define Your Franchise Model

Training and Support Model?  Training and supported will be provided in two phases:  

Phase I instruction will pertain to administrative (classroom), operational, and sales/marketing matters; it will also include a liberal amount of on-the-job training including: cooking, managing, operational skills, cleaning, inventory control, instilling culture, point of sale training, and others. This training will be provided for the franchisee and up to two other team members.   

Phase II — Training provided at the franchisee’s location: On-site training typically takes place when the franchisee commences operations of their Crazy Cuban restaurant.  An experienced trainer (or training team) from Crazy Cuban will provide on-site training for a period of up to two weeks to assist the franchisee in the commencement of operations.  The onsite training will typically begin one week prior to the opening of the restaurant and carry through for one week after the restaurant has opened for business.  This onsite training will primarily involve the franchisor coming to the territory to market and meet with initial contacts for the franchisee’s benefit.  This work will be entirely field-based work and will focus on getting the franchisee comfortable with operating the business.

What is the Fee Structure?

Royalty on Gross Sales


Franchise Fee


  Local Advertising (Up To)


  Corporate Marketing Fund


  Food and Paper



Territory Definition?

Crazy Cuban may be operated utilizing a Store footprint containing between 750 and 2,000 square feet of usable space. Locations are preferred to be in areas of busy foot and vehicular traffic.  Downtown areas, shopping centers and strip malls are centralized areas of commerce and will provide great exposure for a location. Food halls and ‘Lifestyle malls’ may also be suitable locations.   Residential neighborhoods with heavy drive-by traffic is also ideal.

Day in the life of a Franchisee?  

After training in all processes and staffing the establishment with 2 – 3 persons, the franchisee’s time is entirely hers/his to manage their operation they feel necessary to uphold our customer service model and food quality.

For more information on the franchise, visit the site