Unlike many burger and pizza chains, most barbecue restaurants stay local. The barbecue that thrives in Kansas City doesn’t resonate with Houston customers, which is why most chains thrive regionally but not nationally.
But Mighty Quinn’s, a New York-based barbecue chain with eight locations and a kiosk at Yankee Stadium and two at Madison Square Garden, is looking to break the trend and take the franchise beyond the metro area. Funding for a portion of this business will be an investment by Bolt Ventures, a venture capital firm, as a minority investor.
It expands by opening company owned stores combined with franchising. Micha Magid, his co-founder and co-CEO, explains: “As we develop our base of corporate stores in the New York metropolitan area, the franchise activity allows us to open into new markets, with operators. experienced, and this creates faster access – to market strategy.
It is a mature channel that was launched in 2012. When it opened, the Free time in New York The restaurant reviewer said his “Jurassic-sized prime rib is so incredibly tender in your mouth that a bite will calm even the most discerning of barbecue grills.” She described her barbecue as “Texas spices meet Carolina vinegar”.
Of its current eight stores, five are located in Manhattan, one each in Garden City, Long Island, Clifton, NJ and overseas in Dubai, with the three stadium kiosks.
In 2021, he plans to launch a corporate site in Hoboken and two franchise outlets in Union, NJ and Forest Hills, Queens.
And in 2022, it’s set to grow further with three additional franchise stores in Brooklyn, Florida and Maryland. Magid adds: “We will work to add more to this pipeline. “
Mighty Quinn’s has also developed a line of consumer products including barbecue sauces, dry pasta and, soon, chilled meats. Originally, they were only sold through its restaurants and website, but have expanded to over 50 grocery stores, including Zabar’s and Citarella’s, but so far none of the national grocery chains. Sales are just getting off the ground but are expected to increase.
Magid says Mighty Quinn’s is best known for his breasts. “When we started selling pop-up barbecues in Brooklyn 10 years ago, we became known for our chest and to this day it remains our bestseller,” he explains.
But its menu also includes bowls that may appeal to vegetarians and that include sides like mac and cheese, Brussels sprouts, and sweet potato casseroles.
Growing nationwide for barbecue chains is no easy task. Magid admits: “The barbecue trade takes 20 hours to smoke a brisket and four hours to smoke a rib raft. It’s an art of time management beyond grilling a burger for five minutes.
But Mighty Quinn’s has found a solution to the barbecue conundrum. “We have developed a scalable model where multi-unit operators can centralize production on a single site and not have to worry about production at satellite sites,” says Magid.
But it won’t adjust its recipe when it expands to Florida or elsewhere. As Magid describes the regional differences regarding Kansas City Burnt Tips or Texas Dry Rubs, he retorts, “We’ve borrowed the best recipes from all of these places to create a menu that anyone accustomed to any style of. barbecue will feel comfortable. “
The pandemic wreaked havoc on Mighty Quinn’s business, at least temporarily, when he was forced to close eight of his twelve locations. Most have reopened, but two that were located in shopping malls in Westchester and New Jersey have closed.
Stores in residential areas have revitalized as many people work from home, boosting his lunch business. His Financial District store suffered a significant drop in revenue as so few office workers entered, but it also bounced back.
Its franchise efforts began in 2018, but have been delayed, due to Covid. Bolt’s venture capital allowed it to take off, then support its franchisees through training, monitoring and marketing, and its packaged efforts with consumers
One of the keys to franchising is finding the right operators. “Is the operator the right person to represent the brand? He says that’s the key. Equally important is finding suitable real estate.
Mighty Quinn’s also derives around 50% of its revenue from offsite sales through third-party deliveries, including UberEats, Grubhub, and Doordash, and through its own mobile app.
“We want to be where our client wants us to be,” explains Magid.
It also has two ghost kitchens on its corporate premises. It owns the exclusive rights to Otto’s Tacos, a New York City taqueria, which has closed its physical locations and a brand it has developed, Sugar Wing, which specializes in crispy sandwiches and chicken wings.
Magid identifies the plan for the future as “growth of the New York subway along the east coast, including the markets of Florida, Boston, Washington, DC and Philly.”
“There aren’t many national barbecue chains,” admits Magid. “Don’t tell anyone, but we see a huge opportunity,” he adds.