Slim Chickens
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Boparan Restaurant Group (BRG) is poised to enter into talks with potential franchise partners in a move aimed at expediting the growth of its Slim Chickens brand.

The company currently operates six stores – which it claims are all trading above expectations – with a seventh planned for Bluewater shopping centre in Kent next month.

 
But it reckons there is scope to roll out sites even quicker and is keen to engage with new partners capable of accelerating its growth.

Laurie Mcilwee, chairman of BRG, said: “Since signing the master franchise for the UK and Ireland, we have successfully launched six stores and all of them are trading beyond even our own expectations.

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“Based on this success and how the UK has embraced Slim’s as a brand they love, we are very ambitious about its future growth potential. We therefore see partnering with individuals or consortia of investors as the ideal way to accelerate the roll-out of a highly profitable, uncomplicated brand.”

BRG insists simplicity is key to the brand’s popularity. The Slim Chickens’ menu is straightforward to execute and leans on a list of high-quality ingredients using house recipes.

Trained team members use a decade-old process to marinade and lock in moisture and every meal is cooked to order, ensuring maximum flavour in every bite.

The menu comprises chicken tenders, wings, sandwiches and salads as well as a host of quintessentially American sides, like mac and cheese, fried pickles and hand-spun shakes.

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Judd Williams, BRG’s franchise director, added: “There is no doubt that the momentum behind Slim’s is rapidly gathering pace as we’ve proven both the concept itself and the opportunity for fast-casual, better chicken in the UK market.

“Slim Chickens offers a differentiated brand in an exciting segment, attractive unit level economics, an exceptional support system, streamlined operations and an unmatched training program. We therefore look forward to commencing discussions on exciting multi-unit opportunities with the right partners.”

By ANDREW SEYMOUR

Source: Food Service Equipment Journal

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