QSR September 2022

SPONSORED BY HOUS TON ’ S HOT CHI CKEN

WhyHouston’sHot ChickenDoes Things Differently A concept with a unique spin on hot chicken is on the franchising fast track. BYDAVINAVANBUREN

salads, and milkshakes. Houston’s Hot Chicken, however, further differentiates itself with high quality ingredients, such as fresh-baked brioche buns and the healthiest organic chicken available. In addition to top-tier ingredients, the restau rant’s interior also uses premiummaterials, which give the space a rustic, yet modern feel. Onyx countertops, brass metallic tables, polished con crete floors, reclaimed wood, and auto-inspired art hint at the elevated dining experience to come. “We’re both heavily into the automotive indus try,” says co-founder Houston Crosta. “We have taken the luxurious aspects from that industry, so when customers walk in, the high-end art and murals are among the first things they notice.” In typical millennial fashion, the duo have a transparent, inclusive way of operating the busi ness. They’re seeking franchisees who are inter ested in building a long-lasting partnership, not just a business arrangement. Interested franchi sees must have a minimum net worth of $2 mil lion (with $400,000–800,000 on hand), and be able to build a store without loans or debt. However, above all else, pro spective franchisees must be a cultural fit. Houston’s Hot Chicken provides robust support at every step of the fran chising process, fromsite selection to construction, staff training, grand open ing and beyond. With seven stores open so far, AUV is $3-4 million gross. “Other brands rely on television and billboards, but direct social media marketing is muchmore effective for us,” Barseghian says. “We leverage our large YouTube and social media presence to grow our business. Our grand openings typically have 3,000–4,000 attendees.” Barseghian and Crosta ideally seek franchisees who want to develop five-store and territory deals, although those who seek single-store agree ments in smaller markets won’t be ruled out. The tandem is open to work ing with both experienced foodservice franchisees and those who are brand new to franchising in the restaurant space. “Our franchisees come from all walks of life and we couldn’t be happier with the diversity in our company,” Crosta says. RF

HOUSTON’S HOT CHICKEN

HOUSTON’SHOT CHICKEN co-founders Edmond Barseghian andHouston Crosta may be young—both are in their early 30s—but they already helm one of the fastest-growing restaurant franchises in the U.S.

The duo, who worked on the Houston’s Hot Chicken concept for two years before launch, opened their first store in Las Vegas in August 2021. Since then, they’ve sold more than 100 fran chises in 12 states, and there are no signs of the brand losing momentum. “We saw the hot chicken category taking off, but we wanted to be innovative,” says co-founder Barseghian. “Our brand is Texas hot chicken—the sauce is sweeter and more savory than Nashville.” As the name implies, the brand serves hot chicken sandwiches and tenders, but it also serves a variedmenu, including loaded fries, party platters,

AUV: $3–4 million gross Minimum Net Worth: $2 million Liquidity: $400,000– 800,000

To learn more about franchising, visit houstonshotchicken.com .

66

SEPTEMBER 2022 EDITION SPONSORED SECTION