How Kono’s Northshore Is Bringing Hawaiian Flavors To Franchising With A Low-Cost, High-Return Model

Kono’s Northshore started as a beloved Hawaiian eatery, but when customers from around the world began asking how they could open their own locations, Founder and CEO Stan Glander saw an opportunity. Now, after launching franchising in 2022, Glander is building a brand that prioritizes quality, affordability and sustainable expansion.

In a recent episode of the “Franchisor Hot Seat” podcast hosted by 1851 Founder and Chief Growth Officer Nick Powills, Glander opened up about the challenges of entering the franchise world, how he’s refining his model and why he believes in focusing on strong operators over rapid growth.

“I’ve learned to temper my expectations and focus on finding franchisees who care about quality and reputation,” said Glander. “I don’t need a thousand locations — I need strong operators who can grow the brand.”

A transcript of Powills’ conversation with Glander has been provided below. It has been edited for brevity, clarity and style.

Nick Powills: Kono's Northshore hits the Franchisor Hot Seat. Stan, thanks for doing this. How did you accidentally fall into franchising? What's your franchise backstory?

Stan Glander: I had a good location, started a second, then a third and people started asking how they could open one. My initial response was, "We're not doing that." I wanted to maintain control of quality and what we call the “extra aloha.” But as interest grew, including inquiries from Australia and Japan, we decided to move forward. We started franchising in 2022 and, after putting together the FDD [Franchise Disclosure Document], I had to shift my focus from operating to selling, which are two very different things.

Powills: You went through the franchising process, likely hiring a consultant. How was that experience?

Glander: I hired a consultant, but I ended up doing most of the work. The parts I didn’t handle were outsourced to another consultant. When I had questions, it was hard to get straight answers. Eventually, I connected with someone who actually did the legwork, and that was a turning point. It took a lot of frustration and resilience, but I pushed through.

Powills: I hear turbulence. How did this process shape your vision?

Glander: There were times I thought this was just an expensive lesson learned. But every time I considered walking away, I’d get a call from someone interested. Then came the reality check — most people were just kicking tires. Some seemed serious, but even after signing the FDD, they disappeared. I’ve learned to temper my expectations and focus on finding franchisees who care about quality and reputation. I don’t need a thousand locations — I need strong operators who can grow the brand.

Powills: How many franchisees do you have currently?

Glander: None yet. We’re close to closing one, but I don’t want to jinx it. We had another that ghosted us. The one we’re finalizing has signed a lease and FDD; we’re just waiting on the franchise application.

Powills: How has expansion outside Hawaii been, particularly in Las Vegas?

Glander: It’s been a challenge. We had to make adjustments, like adding chicken to the menu. We also introduced a food truck, which helped drive traffic to the restaurant. The biggest lesson was sticking to our ideal size — 800 to 1,200 square feet. Anything bigger is wasted space. The food truck, especially at festivals, has been a great marketing tool.

Powills: Was opening in another state a strategic move?

Glander: Yes. We wanted our franchising entity in a tax-free state, so we set up in Nevada. We also needed an affordable training location. Hawaii is expensive, and training there for weeks isn’t practical. Las Vegas made sense because of its accessibility — there are flights from everywhere.

Powills: Let’s talk about differentiation. How does Kono’s stand out in a competitive market?

Glander: Freshness. Our food is made daily. We roast pork for 12 hours, pull it in the morning, and use fresh produce and bakery items. Nothing sits in a window. Hawaiian food is an emerging cuisine, and Las Vegas — known as the "ninth island" — was a great place to test its appeal. People want to try something new, and our smoked pulled pork is incredibly tender.

Powills: But you added chicken. Was that to appeal to a broader audience?

Glander: Yes. When a group comes in and one person doesn’t eat pork, they might choose to go elsewhere. We added pulled chicken to prevent the veto vote. We don’t sell much of it, but it keeps parties from leaving.

Powills: What’s the total investment to open a Kono’s franchise?

Glander: It depends on location size, but most of mine averaged around $100,000. Add a $35,000 franchise fee, and the total investment is between $130,000 and $150,000. For second-gen spaces, like our Las Vegas location, we avoided costs like hood systems and grease traps, so it was about $110,000.

Powills: Are you disclosing an Item 19 for average gross revenue?

Glander: Yes. Revenue varies by location, from $600,000 to $1.2 million annually.

Powills: That’s impressive. Many restaurant franchises require a much higher investment. Have you positioned the opportunity clearly on your website?

Glander: Not as well as we should. We’ve been given a lot of technical recommendations, but not enough straight talk about what franchisees can earn. We need to emphasize that.

Powills: Your story is compelling — a bootstrapped operator growing across states. What’s your vision for the next year?

Glander: We want to open four to six locations with franchisees committed to multi-unit ownership. In five years, I’d like 75 quality domestic locations and 25 international ones. Japan is a big target for us because of our strong merchandise sales there. Australia, with its surf culture, is another natural fit.

Powills: How are you marketing the franchise?

Glander: We work with a lead generation firm and have a franchise development rep following up on inquiries. Social media is a big part of our strategy, and we promote franchising in our stores.

Powills: Does your in-store signage explicitly mention franchising?

Glander: Yes. It says, "Own Your Own Franchise."

Powills: That’s good. If I were you, I’d geotarget ads in Hawaii and Las Vegas to attract visitors who might want to franchise after trying the product. And I’d revamp your franchise site to tell your story — why you, why now and what the investment opportunity really looks like.

Glander: That makes sense. We’ve been given a lot of advice on branding Hawaii, but not enough on clearly communicating the financial opportunity.

Powills: Exactly. Your story is strong. You’ve bootstrapped a multi-unit operation, proven it works outside Hawaii and built an affordable investment model. That needs to be front and center.

Glander: Agreed. We’ll make those adjustments. Thanks for the insights.

Powills: For Stan, I’m Nick. This was another Franchisor Hot Seat. Thanks for doing this.

Watch the full interview above or on YouTube.