Layne's Chicken Fingers

When business partners&nbsp;<a href="https://www.linkedin.com/in/mauricio-blanco-334596120/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mauricio-blanco-marvin-monroy-laynes-chicken-fingers-franchisee-2729098" target="_blank" rel="nofollow">Mauricio Blanco</a> and Marvin&nbsp;Monroy&nbsp;discovered&nbsp;<a href="https://layneschickenfranchising.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mauricio-blanco-marvin-monroy-laynes-chicken-fingers-franchisee-2729098" target="_blank" rel="nofollow">Layne’s Chicken Fingers</a>, they weren’t just looking for another business to run — they were looking for a brand they could believe in. With decades of experience between them — Blanco on the operations and administration side of franchise brands like Pollo Campero and Monroy with boots-on-the-ground construction expertise — the pair saw a clear path to success in a system that had already proven itself.Now, with four units in development across Dayton and plans to expand into Columbus, the two are combining their skills, values, and entrepreneurial drive to introduce the Soon to be Famous™ chicken fingers to a whole new audience.1851 spoke with Blanco to learn more about their partnership, their franchising journey with&nbsp;<a href="https://1851franchise.com/layneschickenfingers/info">Layne’s Chicken Fingers</a> and their plans for the future.&nbsp;1851 Franchise: Frame your personal story for us. What do you want us to know?Mauricio Blanco: I’ve done a number of things in the restaurant space. I worked with Pollo Campero for several years, helping open locations across the country. I’ve also worked for big companies in their corporate teams, like O’Reilly Auto Parts and Walmart, so I have a solid background in operations and administration. I was born in Los Angeles and raised in El Salvador, and I moved to Missouri in 2011. My experience with Pollo Campero was part of my upbringing, so working with the brand is very special for me. I eventually helped a franchisee open a few stores in North Carolina and ended up working for him long-term.Marvin, my business partner, is originally from Honduras. He moved to the U.S. in 2009 and started working in restaurant kitchens, eventually moving into construction. He now owns his own construction business and employs over 100 people in Ohio. He was looking for a way to diversify his business portfolio — something that could eventually be passed down to his kids. When he found Layne’s, he brought me in for my operational experience, and that’s how this partnership came to life.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?Blanco:&nbsp;There’s nothing like buying into a system where things are already in place, and someone else has already paid to understand the consumer. You don’t need to reinvent the wheel. If you have a good idea and a proven model, you can focus on execution. You don’t need to be a chef creating new recipes. This industry is about delighting the customer — and franchising lets you do that while skipping the guesswork.1851: What made you pick this brand? What excites you most about this company?Blanco:&nbsp;You have to believe in the product, and we genuinely love Layne’s food. It’s simple, high quality, and very craveable. That matters because if you can’t stand behind your product, you won’t succeed.But it’s also the people. When we met the Layne’s team, we saw real passion. They treat franchisees like true business partners. It wasn’t just about money or how many units we could build — it was about values, relationships, and mutual growth. You don’t always get that. Some brands grow fast, but they lose sight of what matters and end up poorly run. Layne’s is focused and personal. That made a big difference for us.1851: What do you hope to achieve with your business? What are your plans for growth?Blanco:&nbsp;Our goal is to open several units and make a big impact in the Dayton market. Once we’re established there, we plan to expand into Columbus or other areas of Ohio. If we find the right locations and the timing is right, we’ll keep growing. We have partnered with Zucker Investment Group out of Charlotte, NC who is helping us fuel our expansion. We’re ready to move fast but strategically.1851: What advice do you have for other people thinking about becoming franchise owners?Blanco: Do your research. Don’t just follow what everyone else is doing — figure out what matters to you. Have a list of questions that reflect your values and your goals. It’s easy to get pulled in different directions, especially if you’re chasing trends. But the key to success is aligning yourself with a brand that matches your mission.Get to know the people behind the brand. If there’s a disconnect there, it doesn’t matter how much money you can make — you won’t be happy. Choose something you believe in. That’s what we did with Layne’s, and we haven’t looked back.ABOUT LAYNE'S CHICKEN FINGERSFounded in 1994 in College Station, the original location became a Texas A&amp;M legend known for its small-town charm, friendly service, iconic chicken fingers and secret sauce. While opening corporate locations across the Dallas-Fort Worth area, the leadership team focused on fine tuning its operations and starting to franchise. Franchise opportunities range from $446,500 to $1,015,000 with different buildout options available. Learn more about franchising&nbsp;<a href="https://layneschickenfranchising.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mauricio-blanco-marvin-monroy-laynes-chicken-fingers-franchisee-2729098" target="_blank" rel="nofollow">here</a>.

Mauricio Blanco and Marvin Monroy: Layne's Chicken Fingers Franchisee Story

1851 Franchise

With backgrounds in restaurant operations and construction, Mauricio Blanco and Marvin Monroy are building a four-unit Layne’s empire in Dayton—united by vision and a passion for good food.

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