The 10 best food franchises to open in 2020(1) compressed

1. www.insightssuccess.com
Daddy
O'Brien's
Lori O’Brien
Irish Ice Cream Pub
Frank O'Brien
The 10 Best Food Franchises to Open in 2020
VOL.-12 ISSUE-06 2020

4. Even as the franchise model has almost
expanded into maximum industries possible,
food franchise remains the biggest and one of
the rapidly growing industries in the franchise world.
There are various types of business format franchises,
but when one thinks of a franchise business, their first
thought is about a food franchise.
The growth and success of the many reputed food
franchises sets the standard for the up-and-coming
franchises. Many food franchisees draw inspiration
from such successful and reputed franchises, and they
are able to create their own food franchise business
based on that inspiration.
The relatively high level of status associated with food
franchise business is important for prospective
franchisees. When opting for restaurant franchises,
one should focus on the characteristics of the business
from a franchisee’s perspective. There is a plethora of
advantages to having a food franchise business, but
there are also few challenges one needs to
acknowledge before entering in this industry.
Along with many advantages that a food franchise
offers one also needs to be aware of high initial
investment, labor challenges, and good quality
infrastructure to build a fair food franchise business.
Food franchise is one of the most endurable franchise
EDITOR’S DESK
www.insightssuccess.com
Daddy
O'Brien's
Lori O’Brien
Irish Ice Cream Pub
Frank O'Brien
The 10 Best Food Franchises to Open in 2020
VOL.-12 ISSUE-06 2020
The What and What-
nots of Food Franchising

5. industries. While running a restaurant may be challenging,
there is a reason various brands have earned a reputation
and are the first choice of the people since many years.
They have a track record of success. Observation of such
good food franchises can be a standard one can choose of
follow to create one’s own brand. Such food franchises are
well aware of how to earn loyalty, trust, faithfulness, and
they know how to adapt to the changing times to keep that
loyalty strong even in tough situations.
Most of the dining restaurants were closed in response to
the covid-19 pandemic, some food franchisors chose to rise
to the occasion, quickly finding innovative ways to continue
serving customers and communities despite obstacles and
help their franchisees to survive and, in most cases, even
thrive. Good quality food franchise is judged by its ability
to respond more cleverly and continue providing services
even amidst challenges. The test of a good food franchise is
its ability to respond well to the toughest times and stand
the test of time.
In this edition titled The 10 Best Food Franchises to Open
in 2020, we celebrate the, quality service, aesthetics, and
resilience of quality food franchises and about their
wonderful offerings.
These food franchises are built on the foundation of the
certain parameters such as affordable costs and fees,
offering support to franchisees, adequate size and growth,
nutrition quality, brand strength, balanced diet, financial
strength, overall stability, with the aim of offering quality
service. There are tremendous business opportunities in the
food franchise business if one is attentive enough to see it
with appropriate perspective.
The food franchise business can certainly be very rewarding
to entrepreneurs who have the exemplary blend of skills,
competence, and aptitude to make this business work, and
the operators of these food franchises are among the most
respected in all of franchising because of their success.
This edition also comprises of insightful articles that shed
light on the current market scenario on food franchising,
penned by industry experts as well as our in-house editorial
team.
Abhishaj Sajeev
abhishaj@insightssuccess.com

6. Daddy O’Brien’s
Irish Ice Cream Pub
A Magical Dining
Experience for Everyone
Cover Story
CXO
Brand Building
An Expert's Guide to
Build a Brand Loved by All
CO
N
T
E
N
T
S
28
08

7. The Chopped Leaf
An Ultimate Destination for
Wholesome & Delicious Meals
Interview
with
Insights
Success
Huey Magoo’s Chicken Tenders
Handcrafted Recipes for Happiness
Dickey’s Barbecue Pit
A Slow-Smoked Legacy Since 1941
Articles
The Right Choice
Food Franchise:
Potential Franchising Business
16 30
34
24
20
Challenges Ahead
Digital Transformation
Challenges in the
Time of Crisis

8. sales@insightssuccess.com
December, 2020
Circulation Manager Tanaji
Research Analyst Eric Smith
Editor-in-Chief Sumita Sarkar
Anish Miller
Senior Editor
Kelly, Jenny
Business Development Executives
Managing Editor
Sherin Rodricks
Business Development Manager
Abhishaj Sajeev
Art & Design Head Asha Bange
Art & Design Assistant
Deepanjali Jena
Visualiser David King
Paul Belin
Co-designer
Art & Picture Editor
Mayur Koli
Marketing Manager Joseph D'souza
Technical Consultants Pratiksha, Aditya, David
Technical Head Jacob Smile
Assistant Technical Head
SME-SMO Executives Gemson, Renuka
Digital Marketing Manager Alina Sege
Assistant Digital Marketing Manager Amol Wadekar
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9. Management Brief
Company Name
Laura Rea Dicke
CEO
Huey Magoo’s
Chicken Tenders
hueymagoos.com
Peter Druxerman
VP Marketing
Mr. Sticky’s
mrstickys.net
Nothing Bundt Cakes
nothingbundtcakes.com
Kyle Smith
CEO
Slim Chickens
slimchickens.com
Tom Gordon
CEO
Marcy Poorman
Owner
Daddy O’Brien’s
Irish Ice Cream Pub
daddyosicecream.com
DRUXY’S Famous
Delidruxys.com
Dickey’s Barbecue
Pit Master Franchise
dickeys.com
Qdoba
qdoba.com
Andy Howard
President & CEO
Daddy O’Brien’s Irish Ice Cream Pub offers award winning
handcrafted ice cream. They also feature a line of adult alcohol-
infused ice cream. DaddyO’s also makes a line of protein ice
cream that is perfect for fitness enthusiasts and dieters.
Dickey’s Barbecue Pit is one of the world’s largest and fastest
growing barbecue franchise. The Dallas-based family-run
barbecue franchise offers several slow-smoked meats and
wholesome sides, and serves Legit. Texas. Barbecue.™
Druxy’s is a Canadian chain of quick service delicatessen
restaurants with 48 locations across the country. They offer a
wide selection of sandwiches made with various meats on an
assortment of breads.
Huey Magoo’s, the Orlando, Florida-based restaurant is one of
the fastest growing franchise chains with the primary focus of
crafting the perfect chicken tenders.
Mr. Sticky’s complete bakery on wheels is an quickly
emerging fast food chains which provides out of the world
buns, rolls, soups, salad and much more.
Nothing Bundt Cakes is a vast chain of bakeries that feature
handcrafted Bundt Cakes made with the finest ingredients and
available in a variety of sizes and classic flavors.
Keith Guilbault
CEO
Qdoba Mexican Eats is a Mexican restaurant and caterer
offering customizable flavorful food. Add queso and guac for
free on any entrée, and you're good to go!
Slim Chickens is a fast, casual restaurant chain which
specializes in chicken tenders and wings. As of February, 2020,
Slim Chickens has 69 franchises.
Frank O’Brien &
Lori O’Brien
Co-founders
St-Hubert Express
st-hubert.com
The Chopped Leaf
choppedleaf.ca
Richard Scofield
President
Blair Stevens
Founder &
Brand President
St-Hubert Express is a chain of Canadian casual dining
restaurants best known for its rotisserie chicken. With quick
and efficient take-out service, St-Hubert Express rotisseries
feature welcoming, modern dining rooms.
The Chopped Leaf is an emerging and rapidly expanding
restaurant chains that provides delicious, handcrafted meals
served fresh and quick for a healthy better food experience.
THE10BEST
Food
Franchises
TO OPEN IN 2020

10. Daddy O’Brien’s
Irish Ice Cream Pub
A Magical Dining
Experience for Everyone
We dream to make Atlanta & the
rest of the world a better place
through great food, a wonderful
atmosphere, and gourmet and
alcohol-infused ice cream.
“
“
THE10BEST
Food
Franchises
TO OPEN IN 2020
Cover
Story

11. Lori O’Brien

12. Dining-out isn’t just about the
food, its an experience.
Friends, families, and even
co-workers love to spend some time
together after a tiring day to relax and
just enjoy each other’s company and
some good food. And yes, no dining is
complete without some dessert that
adds a sweet note towards the end.
Speaking of desserts, while there are
amazing recipes that are either region-
specific or suit a particular taste-bud,
there are a few which are devoured
across the globe and without barriers.
Ice-creams or Frozen Desserts are one
of those recipes with unrivaled
popularity. Seldom do we come across
someone who doesn’t enjoy an ice-
cream in one form or another—say a
sorbet, gelato, or even frozen yogurt.
Enchanting young an old with their
color, texture, and a plethora of flavors,
ice-creams have also been a favorite
among home cooks and chefs alike
who love experimenting. While some
of the experiments turn into the flavor
of the season, some let us know what
an ice-cream should not taste like.
For people in Metro Atlanta, when it
comes to choosing their favorite
flavors, one of them has to be among
those served at Daddy O’Brien’s Irish
Ice Cream Pub. Its not just your
regular everyday ice cream that you’ll
find at this place. The secret of this ice-
cream pub’s popularity is how it has
perfected the art of alcoholic ice
cream.
Many have tried but none have
succeeded in creating an insanely
delicious alcohol-infused ice cream
product as Daddy O’Brien’s, which has
become the alcohol-infused ice cream
destination hot spot in Metro Atlanta.
“
“
At Daddy
O'Brien's
everything
is made
fresh per order.

13. From a basement to people’s favorite
Frank O’Brien, aka DaddyO, began
creating alcoholic ice cream in his
basement in 2014. His wife and
entrepreneur, Lori aka MommyO, who
loves to create successful businesses
from nothing, recognized his unique
talent and started selling their ice
cream from a cart at festivals, food
truck nights, and corporate events.
They instantly became the most
popular booth with never ending lines
of ice cream fans. Everyone who tasted
their ice cream creations asked
“Where’s your store?” People were
soon showing up at their front door to
buy ice cream. It soon became evident
that they needed a brick and mortar
store to cater to the ever-growing
demand. So in 2017, they opened a
restaurant/pub/barlour in Sugar Hill,
GA.
Celebrate Life at Daddy O’
The concept of an Irish Ice Cream Pub
was created out of the minds of this
couple that has been together since
high school, and is totally unique.
Frank O’Brien describes the
atmosphere as, “To walk into our store
is like walking into Ireland. It has a
dark wood bar with stained glass
windows, ornate black granite and bar
ceiling, Jack Daniel whiskey barrel
hi-tops, Church pews for booths, deep
red and green walls, a stone fireplace
and curtains on the windows. It has a
magical and homely feeling with
leprechauns and lots of Irish
decors. And the smell of the
waffle cones in the air is like
heaven! Daddy O’Brien’s is
where friends meet, stories
are shared and ice cream
memories are made.”
Every demographic is
welcomed and treated like
family at Daddy O’Brien’s.
Since half of the pub’s
flavors are Family-friendly,
the kids are always a part of
the mix. Folks come for a
night out, date night, family
night, lunch meetings, after
sports games, fundraisers,
and everything else worth
celebrating. The place can
also be reserved for events,
birthday parties, and more.
Exciting offers like half-
priced Beer and Wine days
and weekly flavors add to the
fun and overall experience.
The ice cream-only model
offers homemade adult and
family-friendly ice cream creations,
sundaes, Belgian Waffles, Poffertjes
(mini Dutch pancakes), shakes, adult
shakes and slushies, beer, wine, and
cocktails. The restaurant menu also
includes homemade Soups, Shepherd’s
Pie, Bangers and Mash, and several
Panini sandwiches.
Winning more than just Hearts
After just a few months of ice cream
making, DaddyO attended his first
National Ice Cream Retailers
Association (NICRA) convention and
walked away with his first national
award for creating Kentucky Salted
Caramel in one of their competitions.
The next year, 2015, he came away
rd
with 3 place for his Irish Pistachio and
Honorable Mention for his T.A.C.O.

14. flavor (Tamarind Apricot Coconut) along with multiple
blue and red ribbons for other flavors.
st
In 2016 he hit the mother-load by winning 1 place in
the Best Flavor of the Year competition with his Butter
Beer flavor. And in 2018 he was awarded the coveted
title of Grand Master Ice Cream maker.
Getting More Magicians On-Board
Every day or the other, someone would come up to the
couple saying “I wish there was a Daddy O’Brien’s in
my city.” This gave them the idea of expansion
through franchisees.
“For those entrepreneurs looking to get in on the
ground floor of a hot new concept, Daddy O’Brien’s
Irish Ice Cream Pub is an exciting opportunity. Just
one taste of DaddyO’s homemade ice cream creations
and you will want to get in on this ‘Cold Gold’,” says
Frank. This is a new niche market and people are
already showing interest, benefiting both the brand and
the entrepreneurs.
Daddy O’Brien assists franchisees to choose to open

15. an ice cream only model or a full-service Irish
Pub/Restaurant model. “If I had a location in
a great tourist area or a bustling downtown
or live/work/play complex with lots of
daily/nightly foot traffic, I would do just the
ice cream model,” explains Lori. “If I were in
a high traffic location, but worried about
seasonality, then I’d go with the full-service
restaurant. Obviously, the restaurant is a
heftier build-out and staff load.”
Once entrepreneurs find an approved location,
they just need to duplicate the look in the new
build-out. Team Daddy O’Brien’s trains them
on making the ice cream recipes so that the
ice cream they sell is made in-house which is
the greatest selling point for the franchise.
“Even though this is a high-end product and
should be sold in upper/middle-class areas,
there is great earning potential. Alcoholic ice
cream is a niche market that is not going
away. Daddy O'Brien’s offers a superior-
high-quality product. Your location will be
the destination spot of your metro area,”
Frank expresses.
The
managem
ent team
offers
unrivaled
training
and
support to
each
franchisee
as they join
the family.
“
“

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Daddy
O'Brien's
Lori O’Brien
Irish Ice Cream Pub
Frank O'Brien
The 10 Best Food Franchises to Open in 2020
VOL.-12 ISSUE-06 2020

18. Digital
Transfor
www.insightssuccess.com
16 | December 2020

19. rmation
Challenges in the Time of Crisis
The world has gone digital, and there's no
returning. Nearly everybody uses a mobile
phone nowadays which assists them
consistently to help decide, discover brands to
purchase from or get familiar with an item.
Today, the organizations that are ready to utilize
technology and re-evaluate their plan of action for
the future by optimizing digital transformation,
will be ones in front of their competition. While
this may look like great change, but it presents
some novel challenges for organizations. Here we
share probably the greatest challenges faced by the
ever-evolving digital world and give a way ahead
to each.
#1Challenge
The Changing Customer Experience
We live in an experiential economy. Like never
before, clients uphold how they experience brands.
That stretches out to both on the web (online) and
offline stores, just as social media or other
potential touchpoints along the way. Furthermore,
most organizations agree that client assistance will
be simply the key way that they separate from their
rivals.
Challenges Ahead
www.insightssuccess.com December 2020 | 17

20. The way to change is to building a client experience from
the base up. Your objective ought to be to zero in on client
ventures. If you enhance the touchpoints along this
excursion rather than only attempting to win deals, at that
point you’ll have a superior potential for success at keeping
clients around longer. This gives the chance to improve
deals and maintenance, which means stable development in
the years to come.
It’s likewise imperative to consider what we call the
“specialty of the client experience.” This expects you to
investigate your present nearness, and discover approaches
to survey the degree of delight in every client’s
understanding.
#2Challenge
Employee Pushback
People are one of the mainstays of the business. You can’t
achieve your objectives without the help of the whole
organization. The superseding worry for most organizations
considering a digital push is employee adoption and how it
will affect the organization’s way of life and hierarchical
structure. Huge numbers of your “privileged few” of
employee may feel that their activity is compromised by
these changes, which won’t be useful for assurance or
efficiency.
Additionally, there’s a noteworthy ability gap with regards
to finishing the kind of progress that most organizations
need. The handy people are as of now busy with other basic
assignments, and can’t be saved to fuel digital or train
others.
In case you need to make an organization culture that limits
representative pushback and spotlights on being agile, you
have to fabricate a client-driven culture.
Choose to work on these three essential fields:
 Customer administration
 Employee preparation and improvement
 Culture
#3Challenge
Omnichannel Adaptation
Nowadays, clients bounce from channel to channel when
making a purchase. They’ll look on your site, search from
cell phones, or even stop by your store just to purchase
online later. That implies extending your business by selling
on commercial centers, your site, and through other digital
methods. What’s more, it additionally implies that you have
to build up a wide assortment of channels for help, and
afterward embrace a client commitment framework that
takes into account omnichannel selling.
#4Challenge
Poor Analytics
53% of present day organizations are disappointed with
their examination capacities. There’s more information to
gather than any time in recent memory, and neglecting to
gauge the correct ones could end in a disaster.
Implement AI technologies to help improve data collection
and personalization endeavors. AI and chatbots are as of
now changing the way in which organizations crunch
information and customize discussions with clients, and it
won't be long until this training is inescapable.
It’s as yet worth proceeding cautiously into AI, however
you have to begin looking in the near future. Better
analytics implies better decision making, and the estimation
of that can’t be downplayed.
#5Challenge
Legacy Business Models
Your business depends on a product and rules that have
permitted it to survive to the present. In any case, now and
again, that legacy can weight even more than an asset.
Getting free from your legacy framework at the opportune
time is basic to building yourself up in this digital world.
What's more, most advertisers feel that legacy frameworks
are as of now hamstringing client experience endeavors.
There’s no one-size-fits-all answer for this legacy issue. It
will require development, an eagerness to acknowledge the
danger, and a great deal of hard work. Try not to let the
narrative of your business end with an inability to change.
Conclusion
The digital world will consistently be changing and
developing, and it’s dependent upon you to change with it.
Try not to let the challenges your business faces in today’s
digital world become offbeat detours. Rather, face them
head on and find innovative solutions which will fuel
accomplishment for a considerable length of time to come.
www.insightssuccess.com
18 | December 2020

22. Blair Stevens
Founder & Brand President
www.insightssuccess.com
20 | December 2020

23. Food plays a key role in living a
balanced and fulfilled life and
flavour should not be sacrificed
when fueling on-the-go, believes The
Chopped Leaf, a leading restaurant
brand. Founded in 2009, The Chopped
Leaf is an emerging fresh casual
lifestyle concept that provides
delicious, handcrafted meals served
fresh & quick for a healthy, better-for-
you food experience.
Born on the shores of Okanagan Lake
in Kelowna, BC, The Chopped Leaf is
expanding its reach across Canada and
the U.S. with one goal in mind: to
make you feel good after you eat. Its
chef designed menu is always made
using fresh ingredients with bold,
wholesome and delicious flavours.
AN ULTIMATE DESTINATION FOR
WHOLESOME & DELICIOUS MEALS
Your health and safety is
our top priority and it is
our mission to serve you
delicious, wholesome meals
you’ve come to expect.
‘
‘
‘
‘
INTERVIEW WITH INSIGHTS SUCCESS
www.insightssuccess.com December 2020 | 21

24. In an interview with Insights Success,
Blair Stevens, the Founder and
Brand President of the restaurant,
shares his valuable insights on how
The Chopped Leaf is serving
wholesome and delicious meals for
everyone.
Below are the highlights of the
interview:
Brief us about the source of
inspiration to be in the food
industry.
I and my wife, Karla, sought to create a
quick-serve food spot that would
feature fresh salads, which were
always integral to our lifestyle and way
of life.
We knew we had to put a menu
together that was well-fit for the
Canadian market. The challenge back
then was this perception that ‘healthy’
was linked to poor-tasting. But I’ve
seen this change; they’re a lot more
people educated about the benefits of
eating greens – and that they can
actually fulfil your taste buds as well.
Brief us about your offerings.
The Chopped Leaf celebrates people’s
unique dietary needs and offers
something for everyone. From vegan
and vegetarian, to kid friendly and
gluten-free options, our fresh and
customizable salads, bowls, wraps and
soups have been designed with you in
mind. Dishes are elevated with
Chopped Leaf Signature dressings,
created especially for their brand and
cannot be found anywhere else.
What are the key points that you
consider while choosing or getting in
talks with a new Franchisee?
Franchisees who own and operate The
Chopped Leaf restaurants across
Canada and into the United States have
specific qualities that make them an
ideal candidate, being that they are
both business-driven and live the
Chopped Leaf way-of-life. While
restaurant experience may be helpful,
The Chopped Leaf seeks franchisees
that have a drive for success and a
willingness to learn and follow out
operational manuals. Previous
restaurant experience is not required to
be able to run a successful Chopped
Leaf franchise. An ideal franchisee
values the core brand values, which is
giving people more choices to feel
good after they eat. Their goals are to
ensure customers feel welcomed and
leave with a smile (and full stomach).
How do you train the new franchisee
on-board and track their
development?
The Chopped Leaf provides an
extensive three-week training program
to all new Chopped Leaf franchise
partners. The initial training will take
place at a Chopped Leaf location and
with an experienced Chopped Leaf
franchise partner. Part of this training
includes front-of-house and back-of-
house training, food preparation and
food safety, marketing and financial
management and various online
courses. Once their store’s construction
has sufficiently progressed, Chopped
Leaf’s training team will go into the
store to go over the training again with
the Franchisee and to help train staff.
The training team also stays through
the grand opening and beyond, until
everything is running smoothly.
What factors differentiate the
company from competitors and how
do you ensure that these factors
remain consistent throughout the
chain?
Competition is high in the fresh food
industry, so The Chopped Leaf brand
continues to be innovative with their
menu additions and ingredients;
featuring limited time offers and
permanent menu items year-after-year.
The brand is well supported and
respected, leading the trend towards
more nutritious eating that never
sacrifices bold and delicious flavour.
The current pandemic has affected
the food and restaurant industry
adversely. Even when things become
normal, there are views that the
industry won’t be operating as it
was. What changes do you expect
and how are you preparing for it?
As we all navigate the unprecedented,
extraordinary and evolving coronavirus
(COVID-19) pandemic, The Chopped
Leaf team and our guests will continue
to be top priority. The future is subject
to shifting and the restaurant industry
is vulnerable, however, with the proper
crisis communications and operational
plans in place, the brand remains
confident that these obstacles will be
handles to the best possible standard.
Operations and marketing tactics will
continue to shift and adapt to new
health and safety standards outlined by
our Healthcare and Government
officials. Procedures will continue to
be monitored to mitigate the effects
that existing circumstances will have
on our business.
www.insightssuccess.com
22 | December 2020

26. Barbecue … a word cherished
by many and a meal that has
brought families together for
generations. Slow-smoked, tender and
flavourful meats have been at the
epicentre of many celebrations, turning
dinner experiences into truly
memorable moments.
One barbecue franchise, Dickey’s
Barbecue Pit, has been serving
authentic, competition-quality Legit.
Texas. Barbecue. to fans nationwide
since 1941. At Dickey’s, the food is
meant to be shared over conversations,
laughs, celebrations, playoff games and
more to bring good food and good
people together no matter what the
occasion.
“We pride ourselves on cooking
authentic, competition-style barbecue
and comfort food that the whole family
can enjoy,” said CEO Laura Rea
Dickey. “Between dine-in, takeout,
delivery, holiday meals and catering,
guests have endless ways to get a hold
of Dickey’s famous barbecue.”
When Dickey’s Founder Travis
Dickey returned home to Dallas after
serving his country in World War I, he
turned his love of authentic, slow-
smoked barbecue into a business –
Dickey’s Barbecue Pit. Travis worked
the butcher block while Miss Ollie
Dickey served sandwiches and kept the
books. The menu was limited to beef
brisket, pit hams, barbecue beans,
potato chips, beer, bottled milk and
sodas.
The original Dickey’s location in
Dallas, Texas is still open and serving
guests today. Travis’ son, Roland
Dickey, stepped in to run the family
restaurant in 1967 after his father’s
passing. In 2006, his son, Roland
Dickey, Jr., took on the role of head pit
master and CEO, and later went on to
become CEO of Dickey’s holding
company, Dickey’s Capital Group.
Dickey’s is now the world’s largest
barbecue chain and has grown to more
than 500 locations across the United
States and internationally, and is
currently spearheaded by Roland
Dickey’s daughter-in-law Laura Rea
Dickey.
Franchising Dickey’s Barbecue
Nobody knows barbecue like Dickey’s.
With nearly 80 years of experience
smoking the tastiest meats around and
over 25 years of helping franchisees
reach their goals, Dickey’s team knows
its way around the barbecue business.
Dickey’s takes pride in the fact that its
team offers support for franchisees
every step of the way. They help with
everything from real estate selection to
bid comparison and assistance with
ordering from Dickey’s network of
preferred vendors.
Dickey’s uses original time-tested
recipes and serves signature Southern
Hospitality with every plate. Every
Dickey’s location slow smokes all of
its meats onsite in open kitchens where
guests can interact with their local Pit
Master. In addition to ongoing training,
a dedicated field and home office
teamwork alongside each Owner
Operator to guide them through the
grand opening and to keep things
running smoothly for years to come.
New Owner Operators attend Barbecue
University, a three-week-long program
that combines in-depth classroom-style
learning and hands-on training. Owner
Operators graduate with the knowledge
needed to run a successful Dickey’s.
Dickey’s also regularly adds modules
and relevant updates on the Barbecue
University online portal so that Owner
Operators and Pit Crew team members
can stay up-to-date and continually
improve. The system allows for
tracking of modules, so Owner
Operators always know where they
stand with development.
The Menu for Growth
An award-winning training program
helps to ensure that Owner Operators
are ready to run their own Dickey’s.
“Once you are open, Dickey’s in-house
marketing team creates effective
targeted campaigns designed to drive
traffic so you can focus on operations,”
said Laura Rea Dickey.
The Dickey’s menu is full of classic
time-tested recipes, but the brand is
ripe with innovation, especially when it
comes to technology and data.
Technology has always been important
to Dickey’s, and prior to the pandemic
A Slow-Smoked Legacy Since 1941
THE10BEST
Food
Franchises
TO OPEN IN 2020
Dickey’s Barbecue Pit
www.insightssuccess.com
24 | December 2020

27. the brand started enhancements
to the e-commerce and online
ordering platforms. The
updated e-commerce site
coupled with an enhanced
franchisee intranet portal –
the Smoke Pit – allows
Owner Operators to have
improved access to hundreds
of support resources.
From a proprietary online
ordering system to Smokestack 2.0
– a proprietary KPI and business
intelligence data tracking system –
Dickey’s provides the tools and
technology to equip owners for
success. Dickey’s digital investments
coupled with a strategic approach to
building sales have positioned the
brand to achieve same-store growth
throughout the pandemic, so Dickey’s
has a strong foothold in the coming
days.
In addition to stellar domestic growth,
Dickey’s just announced a letter of
intent to open 50 locations in Australia.
International expansion has been a
focus for the brand, with expansion
also planned for Pakistan and the
Republic of Georgia. Dickey’s already
has overseas agreements in Abu Dhabi,
Dubai, Brazil, Singapore and Egypt.
Our tender meats are
slow-smoked over
hickory wood for up
to 14 hours and we
are committed to
sourcing high-quality
meats that are
anything but
artificial.
‘
‘
‘
‘
Laura Rea Dickey
CEO
www.insightssuccess.com December 2020 | 25

30. Brand Building
fondly remember a particular day when a young
Igentleman approached me at a festival. My husband
and I had recently started another business and a
unique business it was. My husband, aka DaddyO, had
taken an interest in making his own ice cream. But being
100% Irish, he poured a full bottle of bourbon in the very
first ice cream he made. We used a brand name bourbon and
locally sourced honey and called it Honey Bourbon. It was
delicious to say the least. He then went on to create unique
ice creams with Vodka, Rum, Baileys Irish Cream,
Guinness and pretty much every alcohol out there. His ice
cream was an instant hit.
The young man at the festival said, “I want to do your
marketing,” for which I replied, “Why would you want to
do our marketing when you know nothing about us and
what we do?” He said that he knew much about us from the
branding that we had done on our tents, cart, cups, logo,
and our card also. He could tell that we had great business
minds because we had already done such a great job on our
branding. That was quite a compliment so even though I
would not consider myself an expert, I can give you a few
tips on creating a brand loved by all.
Knowing we had something that was worth growing into a
profitable business, we immediately went into business
mode. We had to come up with a name. So, we called the
family over and sat around the kitchen table and made a list
of names. We settled on DaddyO’s Irish Ice Cream Pub.
Every Christmas we used to sign the tag on a gift ‘from
DaddyO’ (short for O’Brien) so my daughter in law would
know which Daddy her gift was from. So DaddyO's made
sense. Since many of our flavors contained alcohol, we
thought it would be fitting to use the words Irish Ice Cream
Pub, something no one has ever done before. We quickly
bought the domain name and created email addresses and
worked up a website.
The logo was easy to come up with. We asked a caricature
artist to draw a caricature of DaddyO as a leprechaun
holding a beer in one hand and an ice cream cone in the
other with a banner below that said DaddyO’s. I contacted a
trademark lawyer and immediately started the trademark
process. You need to start that early because it takes around
9 months to process and you could be turned down. That is
exactly what happened to us. DaddyO’s was turned down
so we had a backup plan and reapplied using the words
Daddy O’Brien’s.
When you brand a company, you need to figure out who
your audience or customer is and gear the branding towards
them. We are makers of alcoholic ice cream, so we made
our branding more adult looking than a traditional ice
cream product. Our carts, website, and our shop center on
the Irish theme with dark woods, red and green walls,
stained glass windows and a fireplace. Now, we are not
narrow minded and do want our brand to be loved by all,
including the family. So DaddyO has made half of his
flavor creations to be family friendly. So, our audience
includes everyone. When we go out to a festival, we have
one line for adult flavors and one line for family flavors!
If you want your brand to be loved by all, you must be
involved in the community. Besides the storefront, we have
our carts and logo on tents, and we bring them out to
festivals, schools, sports games, breweries, corporate and
chamber events. This will successfully lead people back to
your store and build your brand in the community. I have
created several coupons to give out as prizes for the schools
and other organizations to use. We have spirit nights for
schools, fundraisers, blood drives, pet adoptions, you name
it!
When hard times come, like Covid-19, your community
will remember how you have been kind to them over the
years and they will find ways to bless you. Give them a
superior product, superior service, make them feel special
and you have built a brand to be loved by all.
AN EXPERT’S
GUIDE TO BUILD
A BRAND LOVED BY ALL
www.insightssuccess.com
28 | December 2020

31. Lori and Frank O’Brien, aka MommyO and DaddyO are the creators and Co-founders of Daddy O’Brien’s
Irish Ice Cream Pub. Located in Sugar Hill GA and in Lake City FL, Daddy O’Brien’s is a unique and hot
concept combining Adult and family flavor ice cream creations made on site with an Irish theme. Their ice
cream has won at least a dozen national awards and Frank has earned the distinguished title of Grand Master
Ice Cream maker from the National Ice Cream Retailers Association. Daddy O’Brien’s offers franchise
opportunities. Lori may be contacted at lori@daddyosicecream.com. www.daddyosicecream.com
facebook.com/daddyospub
About the Author
www.insightssuccess.com December 2020 | 29

32. Food
Food
Food
Food
Franchise
Franchise
Franchise
Franchise
Potential Franchising Business
www.insightssuccess.com
30 | December 2020

33. ccording to industry experts
Aand a study report on the
Franchise Industry, “Without a
doubt, food franchises are the most
visible businesses in franchising. When
people think of franchising, food
franchises are almost always top of
mind. Furthermore, a large number of
today’s prospective franchise owners
begin their general search for the right
franchise with franchise opportunities
in the food segment.”
Well, everybody needs to eat. In this
manner, food franchises will
consistently be stylish. From food
trucks and stalls to full-fledged
restaurants and everything in the
middle, the food franchise industry
additionally offers forthcoming
franchisees a wide range of approaches
to pursue their business objectives
notwithstanding its steady interest.
In short, in comparison to all other
franchise business, the food franchise
takes a pie. The following is a glance at
three major reasons that you should
consider while buying a food franchise.
1. Food is hot!
The quantity of new food ideas being
begun is off the graphs. There are two
or three purposes behind it.
For one thing, buyers are requesting
more of the healthier items, and food
happens to be one of those items.
Furthermore, with regards to preparing
dinners at home, some segment
gatherings (like twenty to thirty-year-
olds for example), are not sure about
their kitchen capacities when compared
with different ages. So they choose to
purchase frozen food or buy their food
directly from cafés.
At long last, the popularity of televised
cooking shows are making purchasers
considering food like never before.
Those shows have helped increment
enthusiasm for things like locally
sourced ingredients, low-fat/low-carb
meals and plant-based nourishments.
2. Potential Pay
In your area of the country, if you are
deciding to open/set-up a food
franchise, choose wisely; there’s a lot
of money to be made.
For instance, as indicated by the
business specialists report, there are a
few food franchises that exceed $1
million in yearly income. Ultimately,
you have to understand that your
benefit will differ. Overall revenues are
affected by the royalty percentage you
pay to franchise headquarters, your
outgoings, the traffic you get in your
area and more.
Tip: The more units you have ready for
action, the more noteworthy your
income.
3. It can make a Great Family
Businesses
In case you’re considering business
that you can get your family associated
with, consider owning a food
franchise. Here’s the reason:
A. Food franchise requires more
number of staff
The staff expected to run a food
franchise include:
• Kitchen workforce
• Counter individuals
• Managers
There’s more if you own a full-flagged
food franchise. You’ll have to have
dishwashers, workers and more.
B. Multi-unit Opportunities
In case you’re ready to put funds into a
multi-unit food franchise segment in,
you’ll need a manager at each location.
After all, relatives are more preferable
to have over a confided.
Besides, if you have relatives as the
executives, you’ll have the option to
keep your business “in the family.”
4. In the end
food foundations will consistently be
near. In addition to the fact that people
need to eat, however, they need to
socialize, as well. Food establishments
serve both of those necessities.
Try to locate a quality franchise
opportunity that is a solid match for
your neighbourhood and has space to
grow. Fortunately, there are a lot of
choices in the realm of a food
franchise, so choose wisely.
Putting it all Together
Explore any business opportunity
thoroughly that you’re thinking about.
Make a list of administrators/ operators
from the parent organization and call
them. Have an attorney investigation
on the agreement drafted by the parent
organization. Ensure you get a
revelation statement. Now, grab the
opportunity and make it big.
www.insightssuccess.com December 2020 | 31
The Right Choice

36. The novel coronavirus has put a
challenge of survival in front
of the world. While all
businesses are being challenged in
ways we never knew possible, the
hospitality industry is certainly one of
the most challenged. With everyone
staying inside, people preferring
home-cooked food, and commercial
places closed due to lockdown, first
few months were a nightmare for the
restaurants and eateries. However, it
was also a time, to think, re-strategize,
change priorities, and come up with a
plan that could help both the
businesses and the people.
When we are on the other side of this
crisis and evaluations are made of
which brands survived, which brands
responded aggressively and creatively
and which brands and leaders emerged
to thrive, Huey Magoo’s Chicken
Tenders is on track to be one such
brand. All of its locations managed to
stay open and have thrived with its
successful family meal options, take
out and delivery programs. Looking at
the situation, it also introduced
curbside take out and online ordering
and its overall fast-casual model has
now positioned the brand favorably
well for continued operations.
Huey Magoo’s was founded in
Orlando, Florida in 2004 by tour golf
professionals Matt (“Huey”)
Armstrong and Thad (“Magoo”)
Hudgens, two southern boys with a
passion for quality chicken and a
penchant for serving others. A culture
of excellence in service and food
quality began by serving only premium
hand-breaded or grilled chicken
tenders, always made fresh, all-natural,
with no hormones, no steroids, no
preservatives, and no antibiotics ever,
dipped or “sauced” in uniquely
flavorful signature sauces in a clean,
family-friendly environment.
Combined with farm-fresh salads,
sandwiches, wraps, fries, hand-made
chips, and Texas toast, Huey Magoo’s
attracts a cult-like following of
Millennials, families, and neighboring
businesses desiring quality, delicious
food at reasonable prices.
Even during the pandemic, sales levels
for Huey Magoo’s have been strong,
and in some cases, have exceeded
pre-COVID weekly sales levels. Matt
says, “We are very fortunate to report
that Huey Magoo’s future, even in
today’s unprecedented, challenging
times, remains bright. COVID 19
challenges have not defined us though,
and instead exposed the character and
commitment of our franchise partners,
the strength and dedication of our
leadership team, and the love of our
brand shown by our loyal guests.”
Here’s how Huey Maggo’s went from
being Orlando favourite to America’s
Favourite, straight from Matt and
Thad.
How did the expansion begin?
Huey Magoo’s caught the eye of
industry veteran and former Executive
Vice President of Wingstop Andy
Howard, who expanded Wingstrop
from approximately 80 restaurants to
over 600 in his 10+ years with the
company. “Chicken expert” Howard
acquired Huey Magoo’s in 2016 as
President and CEO and brought with
him fellow Wingstop all-stars,
including Huey Magoo’s now Chief
Operating Officer Mike Sutter, Director
of Operations Matt Paleos, Chairman
of the Board Wes Jablonski and Board
of Directors Bill Knight. In just four
years under Huey Magoo’s dynamic
new leadership team and growing
family of distinguished franchisees,
Huey Magoo’s went from four
restaurants located in Greater Orlando
to rapidly expanding throughout the
Southeast with now thirteen restaurants
across Central Florida, in South Florida
and in Greater Atlanta and 100 more
franchisees sold, bringing many more
Huey Magoo’s restaurants to the entire
state of Florida, Georgia, Mississippi,
Tennessee, South Carolina and more.
Brief us about the offerings.
Huey Magoo’s serves signature grilled,
hand-breaded or “sauced” premium
chicken tenders, farm fresh salads,
sandwiches and wraps. Each Huey
Magoo’s tender is always made fresh,
all natural, with no antibiotics ever, no
hormones, no steroids and no
preservatives. Huey Magoo’s offers
dine-in/out, take out, delivery through
third-party delivery services, drive-thru
and curbside pickup (at participating
restaurants).
HANDCRAFTED RECIPES FOR HAPPINESS
THE10BEST
Food
Franchises
TO OPEN IN 2020
www.insightssuccess.com
34 | December 2020

37. What are the key points that you
consider while choosing or
getting in talks with a new
Franchisee?
Passion for the hospitality
industry, a desire to serve guests
and strong business acumen are
ingredients for success. A
realization of the fact that the
boneless chicken category is THE
place to be in foodservice… and a
love of our product and brand certainly
helps! A “working proprietor”
mentality with proven ability to
manage both at a unit and multi-unit
level are essential. Development
agreements are typically (three) units
minimum and time-bound within
reason, so financial ability must fit the
plan. Overall, an enthusiastic chemistry
among the prospect and our team must
be present, as we are “Partners” for
many years to come.
How do you train the new franchisee
on-board and track their
development?
Highly seasoned corporate trainers
combine classroom, functional position
and management training for 17 days
both in our training restaurant and then
on-site during pre/post opening of their
new location. Real estate site selection
support is provided by a dedicated
broker network with close review and
approval by Huey Magoo’s corporate
team. From “Day 1”, real estate,
design/construction/operations support
and communication brings
them to opening and
continues over time as they
grow into their territory
development plan.
Franchisee success and satisfaction
levels are key to our relationship and
their growth.
What factors differentiate the
company from competitors and how
do you ensure that these factors
remain consistent throughout the
chain?
Huey Magoo’s differentiates from
competitors by serving 100% fresh,
steroid/hormone/antibiotic free chicken
and marinated 24 hours in Huey
Magoo’s own recipe.
Each tasty tender is
served either hand-
breaded, or, another key
point of difference, Huey
Magoo’s healthy,
delicious and simply
unmatchable grilled
tender option. Huey
Magoo’s highly seasoned
corporate training, both at
our corporate training
store and on-site at each franchise
location, ensure consistency in our
high-quality product and exceptional
service across the brand, which Huey
Magoo’s prides itself in.
Brief us about the future
perspectives.
Huey Magoo’s is rapidly expanding
throughout the Southeast with thirteen
restaurants currently across Central
Florida, in South Florida and Greater
Atlanta and 100 more franchisees sold,
bringing many more Huey Magoo’s
restaurants to the entire state of
Florida, Georgia, Mississippi,
Tennessee, South Carolina and more.
For franchising inquiries, contact Andy
Howard at andy@hueymagoos.com.
For more information on Huey
Magoo’s, visit www.hueymagoos.com.
All our tenders are
handcrafted with a
mission to serve you
and your family great
tasting chicken
tenders while
spreading happiness.
‘
‘
‘
‘
Andy Howard
President & CEO
www.insightssuccess.com December 2020 | 35