How a growing chicken concept is differentiating itself in a crowded market

Chicken tender

Chick N Max, founded by an industry vet, sells chicken fried and smoked—and even has its own in-store radio station.

The concept: Chick N Max

The details: A two-unit, quick-service chicken chain (with a third store opening next month) based in Wichita, Kan. The first location opened in January 2018. Stores are 2,200 to 2,800 square feet, preferably in an end cap with a drive-thru. (Drive-thru business currently makes up 30% of sales.)

The backstory: After mulling the concept for about a decade, industry veteran Max Sheets (who has held executive development posts with Lone Star Steakhouse, Ted’s Montana Grill, Smashburger and others) finally decided to launch it early last year.

Why it’s worth watching: The growing chain differentiates itself by offering fried as well as smoked chicken. It has seen its catering program grow, which has also led to sales growth for its large-format, family-style meal offerings. “As our catering has grown, more people have tried our product, so we’re seeing family meals go up,” Sheets said. He has spent nearly three decades working in restaurant development and plans to continue to grow Chick N Max, possibly through franchising.

Here are five growth-minded questions with Max Sheets, Chick N Max Founder and CEO:

1. Why start this concept and why now?

I’ve watched the chicken space become more and more and more popular. The data just tells us that chicken is becoming the protein of choice. I’ve been a part of fine dining, casual dining and QSR. Fast casual has become such a buzzword. I really thought I wanted this to be a finer QSR. QSR doesn’t have to be frozen food that gets dropped in a fryer. You can do things fresh.

2. There are so many fried chicken restaurants right now. What sets yours apart?

Not only do we have great fried chicken … but we put a smoker in all of our restaurants. We also offer a line of pulled smoked chicken and half chicken and quarter. Over the holidays, we do turkeys and prime rib. We do hams. We smoke with almond wood. I’ve spent a lot of time in the Central Valley of California. I was able to learn a lot about smoking chicken there. (Almond wood) gives a sweet, nutty flavor profile that really enhances our dry rub and our mop and it gives us that healthy niche. You can come in and not just eat fried foods, and that’s what really separates us from everyone else.

Read the full article via Restaurant Business.

Leave a Reply

Your email address will not be published. Required fields are marked *