When celebrity chef Hugh Mangum, financing professional Micha Magid and restaurant industry veteran Christos Gourmos joined forces to found Mighty Quinn’s, their vision exceeded the handful of New York-based locations they opened on their own. The trio’s delicious fast-casual urban barbeque concept took off in the area, winning the 2013 Zagat award for best new restaurant in New York and growing to double-digit locations, when Mighty Quinn’s decided to seize the opportunity to grow through franchising domestically in 2018.
In the years since, Mighty Quinn’s has developed and refined its franchise system into the optimal opportunity for anyone with a passion for food and the business acumen to thrive in its ownership model, making 2019 the ideal time to join the fast-growing brand as a franchisee.
While there are many reasons to buy a Mighty Quinn’s franchise this year, here are the top three.
A top-tier offering
Stated simply, “Our food sets us apart,” Mighty Quinn’s co-founder Micha Magid said.
The brand’s menu was honed and perfected by co-founder and pitmaster Hugh Mangum, a talented chef who transformed his Texan family recipes into an elevated-yet-accessible menu that serves as the foundation for Mighty Quinn's BBQ. An authentic experience that blends the classic barbeque styles of Texas and the Carolinas, Mighty Quinn’s has quickly become a category leader in fast-casual barbeque.
“It’s not just about having a restaurant that serves barbeque, Magid continued. “Our staple, our key differentiator, is our chef-driven food. Hugh is behind everything that comes out of our kitchens, and our franchisees benefit tremendously from that.”
Plus, by offering customers the option to enjoy its menu in any setting, dine in, carry out and via delivery, while also providing catering services and serving alcohol, Mighty Quinn’s has an expanded reach with lucrative outcomes for its franchisees.
In addition to being food-focused, Mighty Quinn’s is extremely process-focused, as well.
“Our system is very turnkey, from operations to store buildout and everything in between,” Magid said. “A lot of our menu is regulated so it becomes easy to replicate. We have a great relationship with our distributors, adding ease to operations without sacrificing quality.”
The brand’s centralized smoking process aids in quality control, as well. By structuring its concept explicitly around scalability, Mighty Quinn’s brings operational efficiency to a previously site-centric product and as a result, opens itself up to new markets.
Coupled with extensive training programs at its corporate training kitchen, in existing restaurants and on-site leading up to and after opening, Mighty Quinn’s franchisees are well-equipped for success the moment they open their restaurant’s doors.
Growing brand awareness
An accomplished chef, Mangum is featured frequently on food-related media and serves as the authority on the growing East Coast BBQ scene. He won the Food Network competition program "Chopped!" and frequently judges "Beat Bobby Flay," also on the Food Network. He’s also a judge on “Fire Masters” which will air on Food Network Canada this spring.
With Mangum’s growing media presence—which includes a new role as a judge on an upcoming Food Network show—Mighty Quinn’s brand recognition is high, and franchisees get to enjoy the national media coverage that the man behind the food receives. The brand itself has also been featured in the New York Times, Eater, Travel + Leisure, Business Insider, Food & Wine and the Wall Street Journal, among other publications.
With its first domestic franchisee signing under its belt, Mighty Quinn’s strategic development plan is already underway. The startup costs for a Mighty Quinn’s Barbeque franchise range from $774,750 to $923,000. The franchise fee is $45,000. To learn more about franchising with Mighty Quinn’s Barbeque, visit https://www.mightyquinnsfranchise.com/.