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 | Charo ChickenFresh Fast Fire Grilled |
Business Type
FranchiseMin Liquid Capital
$518,350 to $632,600Number of Units
21In Business Since
1984* For Current Info See:
Franchise Disclosure Document
Overview
Franchise Opportunities
By licensing a CHARO CHICKEN restaurant you enter a business with a concept, design, systems and procedures with the support of an experienced staff, providing help to you to become a successful CHARO CHICKEN franchisee.
Join a team of professionals
Franchising gives new business owners the opportunity to learn from experienced professionals with over 120 combined years of restaurant expertise. Franchising permits business newcomers to receive ongoing support in all phases of business and share the cost of advertising and promotion with other franchisees.
By licensing a CHARO CHICKEN restaurant you enter a business with a concept, design, systems and procedures with the support of an experienced staff, providing help to you to become a successful CHARO CHICKEN franchisee.
Join a team of professionals
Franchising gives new business owners the opportunity to learn from experienced professionals with over 120 combined years of restaurant expertise. Franchising permits business newcomers to receive ongoing support in all phases of business and share the cost of advertising and promotion with other franchisees.
Products & Services
Charo Chicken, a fire grilled
chicken chain entering its 21st year of business, has embarked on
doubling of delivery specialty brand's 21-store presence in Southern
California while introducing a new look and redefined operations under
President and Chief Executive Ray Perry. In Southern California, Charo Chicken is the only fast casual chicken chain specializing in home delivery.On Ray Perry's President/CEO watch the company has signed up 20 franchisees who plan to launch 77 stores by 2008. To support growth, Charo Chicken tapped into Agoura Hills, Calif-based Design Development, headed by Ron Lieberman, to create a new prototype restaurant, which focuses customer attention on an exhibition kitchen, framed by colorful graphics and new menu boards. The chain's first drive-thru unit is scheduled to open later this year in Rancho Palos Verdes.
Why Charo Chicken?
The "Fast Casual" segment of
restaurant industry is booming. Over the next decade, as the American
population comes of age, the consumer demand for high quality, healthy,
good tasting, convenient products will increase as well as the need for
home delivery.
Charo Chicken restaurants feature a relaxing, upscale setting. Customers choose from a limited, proven chicken based menu and are treated to a unique, and a great tasting meal experience.
When you license a Charo Chicken restaurant, you gain several important advantages over those who choose to go into business on their own. As a franchisee, you are part of an established system of operations even before you open your restaurant. You receive comprehensive training and have access to professionals with over 120 combined years of restaurant experience. You become part of a team of savvy operators who meet to share experience, expertise, and become part of an organization that has regional name brand recognition.
Charo Chicken restaurants feature a relaxing, upscale setting. Customers choose from a limited, proven chicken based menu and are treated to a unique, and a great tasting meal experience.
When you license a Charo Chicken restaurant, you gain several important advantages over those who choose to go into business on their own. As a franchisee, you are part of an established system of operations even before you open your restaurant. You receive comprehensive training and have access to professionals with over 120 combined years of restaurant experience. You become part of a team of savvy operators who meet to share experience, expertise, and become part of an organization that has regional name brand recognition.
Are You a Good Fit for Charo Chicken?
A
CHARO CHICKEN restaurant will cost between $518,350 and $632,600 (this
includes working capital) depending upon equipment and fixtures,
construction and leasehold improvements, inventory, deposits, rent, and
other factors that usually vary from restaurant to restaurant.
