Unique Positioning Propels Chicken in a Barrel Forward as Chicken Segment Continues to Become More Popular Among Consumers

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Unique Positioning Propels Chicken in a Barrel Forward as Chicken Segment Continues to Become More Popular Among Consumers
Unique Positioning Propels Chicken in a Barrel Forward as Chicken Segment Continues to Become More Popular Among Consumers
Backed by its one of a kind approach to cooking meat in a barrel before serving it off the hook, Chicken in a Barrel is poised for expansion.

In a year that the restaurant industry struggled to experience success, there’s one segment that’s continuing to stand out to consumers and business owners alike: chicken.

The menu staple is proving to be a classic choice for both diners and aspiring business owners. The chicken segment of the restaurant industry even accounted for 12 percent of the fast casual industry’s $47 billion in U.S. sales last year, according to Technomic’s latest state of the fast casual industry. And the chicken segment’s popularity is expected to climb by the time that 2017 comes to a close—Technomic predicted that sales growth in the chicken segment will reach 16.5 percent.

With that type of positive momentum, it’s likely that emerging and established franchise brands will try to make the most of the popular menu offering. That’s why sticking out in the chicken segment is a must—QSR Magazine notes that “there are other preparation methods that help proteins like chicken and turkey move beyond the commonplace and display a range of interesting flavors.” And when it comes to unique preparation methods, Chicken in a Barrel stands out.

The emerging franchise that’s based in Hawaii has a one of a kind approach to cooking its meat that started as a family recipe. Founder Mike Pierce and his family have a long history of smoking their meats, including poultry, ribs, beef and pork in a custom barrel before serving it right off the hook. This creates a distinct smoky flavor that can’t be found with traditional barbecue.

“There’s no doubt that our approach to cooking meat is different. But we’re confident that it will continue to differentiate us in the marketplace—as chicken becomes more popular, Chicken in a Barrel will be known for its signature taste and cooking methods,” said Brent Bierma, co-owner of Chicken in a Barrel. “The research shows that chicken is still hot in the franchising industry, and we’re making it our goal to continue adding to that fire."

With franchisees already committed to expanding the market both in Hawaii and on the mainland, Chicken in a Barrel is poised to continue building on its momentum as well as the growth potential that the chicken segment offers. Backed by its simple and proven business model as well as growing brand awareness that’s taking place on a national level, Chicken in a Barrel is eager to welcome more local owners into its system. The brand offers two distinct types of business opportunities—franchisees can own a roadside express location or a full-service restaurant. Initial investments for a roadside express location range from $244,510 to $295,208, and startup costs for full-service locations fall between $497,100 and $687,500.

“The momentum that we’re building on going into 2018 is incredible. We’ve accomplished goals we never could have dreamed of this year, from experiencing record sales to appearing on The Cooking Channel’s Man Fire Food,” said Patrick Pepper, co-owner of Chicken in a Barrel. “We’re looking forward to continuing this run in the new year, and we’re honored to be able to introduce our family favorite recipe to more consumers across the country.”

To learn more about becoming a Chicken in a Barrel franchisee, please visit http://chickeninabarrelfranchise.com/

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