Haven Hot Chicken’s Post

Popeyes Louisiana Kitchen, commonly known as Popeyes, is one of the most popular fast-food chains in the world, renowned for its spicy fried chicken and Southern-inspired menu. Founded in the early 1970s, Popeyes has grown from a single restaurant in Louisiana to an international brand with thousands of locations. This article explores the origins, growth, and milestones that have defined Popeyes’ journey.

Read key tips for evaluating the purchase of an existing restaurant. Learn how a good understanding and inspection of the operation up-front may be the secret sauce for your success.

Oh come on, you didn’t think I’d forget about the restaurant space, did you? Let’s be real, multi-unit ownership begins and ends with the restaurant industry. Period. Growth in the F&B world comes in a LOT of shapes and sizes, second-generation ownership is on the rise, the average owner’s age is FINALLY getting younger and there’s 4 or 5 ways to break down the industry (FSR, LSR, Fast Casual, QSR and NextGen…credit to Danny Klein & team on that last one). Needless to say, there are TONS of big topics to choose from, so just writing a post on my thoughts on it before #MUFC2024 just didn’t seem like enough. Had to call in the big guns for this one, which obviously means restaurant industry extraordinaire, Robin Gagnon, MBA, CFE, CBI, joined me on Franchisors.com’s Modrn Business 😎 If you’re someone who doesn’t like homework (I never did), here are some of the highlights of the episode: 🍔 Second generation ownership is really starting to become prevalent as the industry tries to get younger, so I obviously had to ask the expert (We Sell Restaurants sees more of this trend than anyone) around what types of brands are resonating with this trend, when to know when a brand requires a refresh and when to check if a brand is no longer the “Pretty Young Thing”. 🌮 The types of brand that MUMBOs are investing is changing. A LOT. For many years, several of our best owners made their living on FSR and QSR brands. Nowadays, consumers want something delicious, healthy and fast (Fast Casual) or want to dine-out but don’t necessarily want to converse with waitstaff (LSR/NextGen). We dive deep into the trends causing this shift, the brands leading the way and how it will change the restaurant space. 🍕 Most people just mash together the F&B space as one industry. Robin Gagnon, MBA, CFE, CBI and I are not those people. We go through each of the 4 types of restaurant brands to determine why a MUO would invest in them today. We dive deep into co-branding, “fads” vs “old reliables”, how different generations influence trends and where the economy plays a role (ahem, people going to grocery stores more than the value meal of QSR like we saw in the earnings of McDonald's and The Wendy's Company). All in all, we all know everyone needs to eat, so this industry will always be franchising’s largest. But it’s impossible to ignore that times are most certainly changing. Will it be for better or for worse? Give us a listen and let me know your take 👊🏻 Jake Fishman Ryan Hicks, CFE Lane Fisher Brad Fishman Sherri Fishman, CFE Debra Vilchis

You get to hear it here first, before it’s even up on the Pepper Lunch Restaurants pages… We have a new franchise partner! Here we come Utah!! The savory sizzle of Pepper Lunch is set to echo through the valleys of Utah as we proudly announce our latest expansion in partnership with the dynamic duo of Charles and Catherine Johnson of Gemba Partners, LLC. With their extensive experience in the hospitality industry and steadfast commitment to excellence, this husband-and-wife team are gearing up to introduce Pepper Lunch's revolutionary dining concept to the Beehive State, promising an exciting new dining experience for local food enthusiasts. Charles and Catherine bring to the table a combined legacy of success and expertise. From the early days at PF Chang's, where Charles played a pivotal role in the brand's growth from its first restaurant to over 60 locations, to Catherine's influential tenure leading in the training department at PF’s and most recently in the luxury hospitality sector, their journey is marked by significant milestones that have reshaped the dining landscape. The plan? To launch FIVE Pepper Lunch locations over three years, starting with the first in late Q4 of 2024. It's a move that aligns with their passion for creating spaces where community, high-quality food, and exceptional service intersect. "We've always had our eyes on Pepper Lunch," shares Charles, recalling the family visits to the Alhambra, CA location that sparked their initial interest. "It was the DIY element, the quality ingredients, and the speed of service where the first bite is always 'too hot to eat' that captivated us." Catherine's insight into the operations and labor model sealed their decision. "It was a slam dunk to join the team," she says. Their vision is clear: to cultivate a 'people-first' culture that not only prioritizes the team but also fosters a loyal guest community eager to share the Pepper Lunch experience with family and friends. The Johnsons' enthusiasm for Pepper Lunch is not just about business growth; it's personal. Having lived and worked in Utah, they are intimately familiar with the state's unique character and are excited to bring the unique Pepper Lunch dining experience to what they affectionately regard as their home. As Catherine puts it, "Utah is ripe for Pepper Lunch to flourish, where we'll not just serve food but create a community around our tables. It's about making memories as much as it's about making meals." At Pepper Lunch, we're creating a movement where every sizzle tells a story, every plate promises an adventure, and every guest leaves with a smile. Join us as we turn up the heat and bring the sizzle to Utah! For more detail on this and other announcements or to learn more about Pepper Lunch Restaurants Franchise opportunities, visit https://lnkd.in/gPBEXBHK #franchiseexpansion #restaurantfranchise #franchiseopportunity #japaneserestaurant #asianfood #restaurateur

Are you looking to stand out in the competitive restaurant industry? Read this article by Jacob Mancini from CWB Franchise Finance for strategies to succeed in a crowded market.

Are you looking to stand out in the competitive restaurant industry? Read this article by Jacob Mancini from CWB Franchise Finance for strategies to succeed in a crowded market.

So glad that I could connect with Zack Fishman, CFE in advance of Multi-Unit Conference next week. We Sell Restaurants will be represented with Eric Gagnon, CFE, CBI and myself in the crowd while Debra Sawyer, one of our multi-unit franchisees will be on the main stage sharing her point of view. I am looking forward to speaking with LOTS of multi-unit owners who are looking to diversify their restaurant investment with our our award-winning franchise. Our franchise model offers an attractive proposition: Average Gross Commission Income of $350,912 for our franchisees - No need for leases or employees - Minimal overhead and low capital investment - Quick start-up, launching in as little as 60 day Franchisors - Franchise Times recently reported that 28% of brands had shrinking footprints over the last three years. The reality of 10,000 Baby Boomers retiring every day is hitting brands hard as more units close than their development teams can open new units. Luckily, We Sell Restaurants has a solution.  Hit me up with a direct message or let's connect in Vegas to discuss a franchise resale program that reverses this trend for your restaurant brand. Direct message me here to connect Las Vegas.

Finding the ideal balance between pricing, guest experience and tech is on Nekter Juice Bar CEO Steve Schulze’s list of predictions for the year ahead for the restaurant industry. https://lnkd.in/gEuV8b6V Nekter Juice Bar Steve Schulze #restauranttech #restaurantindustry #predictions QSR

Are you looking to stand out in the competitive restaurant industry? Read this article by Jacob Mancini from CWB Franchise Finance for strategies to succeed in a crowded market.

Are you looking to stand out in the competitive restaurant industry? Read this article by Jacob Mancini from CWB Franchise Finance for strategies to succeed in a crowded market.