Brothers Tariq Munir and Ali Khan Leverage Decades of Restaurant Experience to Bring Layne's to California

For brothers Tariq Munir and Ali Khan, the restaurant industry is a lifelong passion. Originally from Pakistan, Munir came to the U.S. for his MBA and quickly realized he wanted to build his own family business rather than working for someone else. He became an IHOP franchisee in 1992, eventually buying the development rights for Northern California and expanding his multi-unit portfolio with concepts like Johnny Rockets and Pinkberry. 

Khan followed closely in his brother's footsteps, starting as a 16-year-old employee in Munir’s restaurants and working his way up from the back of the house to management. After earning a degree in computer science, Khan realized his heart was in hospitality and became an IHOP franchisee himself in Central California. 

After decades building IHOP and other restaurant concepts, the brothers began reevaluating what the future of restaurant operations would look like following the COVID-19 pandemic. They wanted a concept built around off-premise demand, operational simplicity and long-term scalability. They discovered Layne's Chicken Fingers and were immediately drawn to the brand's simplified menu, premium product and supply chain efficiency. Before signing, Khan visited every single location in the Dallas-Fort Worth area to ensure the food consistency met their standards as guests. What ultimately sealed the deal was the franchisor's dedication to balancing corporate success with franchisee profitability. 

With Munir serving as the franchisee of record and Khan overseeing day-to-day operations, a development agreement has been executed to establish 12 Layne’s locations across Fresno County, Sacramento County, Placer County, and Salinas. As part of Layne’s early expansion into California, the initiative is focused on developing flagship restaurants that represent the brand at the highest level while establishing a strong foundation for future growth. Looking ahead, the long-term vision is to successfully develop the initial 12 locations, secure additional development opportunities and territories, and continue expanding the Layne’s brand well beyond the original agreement. 

1851 Franchise sat down with Munir and Khan to discuss the restaurant experience that led them to Layne’s and their plans to establish the brand’s first California locations. Here’s what they had to say:

1851 Franchise: Frame your personal story for us. What do you want us to know?

Tariq Munir: I'm originally from Pakistan and I came to the U.S. for school. I got my MBA from the University of Houston. While I was in school, I was working odd jobs at a convenience store. Before I finished my MBA, I opened my own company in Houston called Houston Corner Stores, which were small grocery stores. I had promised my dad when I finished school that I was going to come back home, so I went back for about eight months. Things didn't go the way I wanted to, so I came back to the United States. When I came back, I knew I didn't want to work for someone else, I wanted to have my own business.

Ali Khan: I got into the restaurant business working for Tariq when I was 16 years old. I worked my way from the back of the house to the front of the house, from a server to a cook, to a manager, all while I was going through school. I got my degree in computer science, but once I graduated, I had a path to choose: either get back into programming and not interact with customers, or be in a restaurant. You develop a love for people working in a restaurant, so I decided to stay in the resturaunt business.

1851: What did you do before franchising, and how did you decide franchising made sense for you?

Munir: I started looking at different concepts and came across IHOP. I applied and became a franchisee back in 1992, opened one restaurant and eventually bought a few more. In 2004, I bought the development rights for Northern California. In between, I also opened a Johnny Rockets franchise and a few Pinkberry locations. The reason I became a franchisee was because I wanted to open multi-unit restaurants. The only way I thought that was possible was to become a franchisee and let the franchisor do their job, which is innovation. I believe in the leadership and innovation of franchisors, so my growth is not limited.

Khan: I became an IHOP franchisee as well. I started off in Central California, then expanded into multi-unit ownership. 

1851: What made you pick this brand? What excites you most about this company?

Munir: COVID made me realize I needed to look for a concept that had a stronger takeout model to adapt to people's changing eating habits. At the end of the day, it's a food business and I love the product. I love the food and the simplicity. I think it's easy for the operator to execute and it's easy for the guest to understand the menu.

Khan: Guests’ habits have changed, so the drive-thru model is big. With IHOP, we've gone through as high as 150 menu items - several hundred SKUs - so Layne's 125 SKUs definitely stuck out to me because it makes the supply chain easier. There's a Bruce Lee saying ‘I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times.’ By having a very focused menu, you can achieve a greater product and the consistency needed to retain customers. Layne’s offer a premium product, you can taste the freshness and they have a spicier option which a lot of competitors don't have.

1851: What do you hope to achieve with your business? What are your plans for growth? 

Munir: I believe we are bringing flagship stores to California. We signed for 12 units, but hopefully we can exceed that. I have three daughters. One is already a franchisee, another is an attorney and hopefully the third will be in the restaurant business as well. I wanted to leave a legacy for my kids, and I feel the brand will be here for the next 50 to 70 years.

Khan: Our deal is 12 units across Fresno County, Sacramento County and Placer County, as well as the city of Salinas. With us being the first ones in California, we want to create flagship stores, so we're going to be very selective on the site process. The goal is not to stay at 12 units. As we develop multiple units, way before we even get to 12, our plan is to expand our agreement for more locations and more territories.

1851: Is there anything else about your story you want us to know?

Khan: When we went in for our discovery day, at the beginning of our meeting they pointed to their mural on the wall that said "protect the franchisor and protect the franchisees." That was a bold opening statement and it definitely instilled confidence in us.  The entire executive team welcomed us with open arms and genuine warmth, making us feel like part of the Layne’s family from the very beginning. Every interaction with Samir was exceptional. He made the entire process seamless from start to finish through his professionalism, transparency, and unwavering commitment to supporting and protecting franchisees. Knowing that franchisee success and protection were among his top priorities gave us tremendous confidence in the organization and strengthened our trust in Layne’s well before Tariq signed the franchise agreement. 

Munir: Most franchisors are focused on the top line because that's what they get the royalty on, but we as franchisees are interested in the bottom line because that's what we make money on. I felt there was a balance with Layne’s. Yes, they need to make money, and so do we, but there is a balance where we are looking out for each other's interests.

1851: What advice do you have for other people thinking about becoming franchise owners?

Munir: You've got to have a passion for the restaurant business and make sure this is the right culture for you. It should be a minimum 10-year commitment. Yes, a restaurant is an investment, but at the end of the day, you really need to be an operator. Do your due diligence to make sure you like the product, the leadership, and the vision of the company. If everything matches, then it's going to be a happy partnership.

Khan: You need to be mentally prepared and flexible. In the restaurant industry, something always happens on a holiday or during the long weekend. You also have to be a people person. You need to be able to connect with your employees as much as you connect with your customers. 

Having the right executive team should be a crucial part of your due diligence, and you have to love the product. If you're not passionate about your own product, you cannot expect your customers to be the same.

ABOUT LAYNE'S CHICKEN FINGERS:

Founded in 1994 in College Station, Texas, Layne’s Chicken Fingers* built its reputation on hand-breaded crispy tenders, iconic secret sauce and genuine hospitality. What started as a local favorite near Texas A&M University has grown into one of the fastest-rising chicken finger brands in the country, known for its crave-worthy menu, playful personality and loyal fanbase. With more than 40 locations open and rapid expansion underway, Layne’s is bringing its signature chicken finger experience to communities nationwide.

For more information, visit www.layneschickenfingers.com. Media-approved logos, photography and additional brand assets are available here.