Stacked Pickle Headed for Major Indiana Expansion

Stacked Pickle, a neighborhood restaurant and sports bar franchise that prides itself on providing fresh food, a fun atmosphere, and superior service is expanding within its home state of Indiana as part of its plan to develop nationwide.

The brand first started in 2010 in Carmel, Indiana on Old Meridian Street. CEO Gary Brackett, a former linebacker for the Indianapolis Colts and Super Bowl champion, became a silent partner with the restaurant and eventually bought out his partner in 2014.

Under his leadership, the Stacked Pickle has grown to nine corporate, in-state locations with two out-of-state franchises set to open in 2019 in Houston and Orlando. By the end of 2018, the brand expects to sign six more deals, with plans to sign 10 deals next year.

The next phase for the restaurant is to expand throughout Indiana, specifically in Columbus, Evansville, Fort Wayne and Mishawaka. Brackett is also submitting a request for approval with the Indianapolis Airport to open a restaurant there if selected.

“We pride ourselves on providing legendary service and making sure that when people come to our restaurant, they’re able to relax and enjoy themselves,” Brackett said. “Our food is always fresh and never frozen, the energy in our environment is infectious, and our menu provides something for everyone.”

Stacked Pickle is best known for its namesake, Fried Pickles . The prized menu item is made using a homemade batter that is whipped up fresh daily.

The brand prides itself on its welcoming atmosphere , and appeals to all kinds of customers, from stay-at-home moms looking for a family friendly option to the late-night, sports, trivia and karaoke-loving millennial crowd.

“Stacked Pickle has gotten a great response in the Indianapolis area and throughout Indiana, and we’re excited to see that momentum expand throughout the state,” Stacked Pickle COO Scott Goodrich said. “We have a fun brand that appeals to diners of all ages.”

Goodrich, who joined the Stacked Pickle team earlier this year, previously worked for Five Guys, where he spent eight and a half years helping the brand grow to more than 1,200 restaurants. Through that experience, he became “addicted” to the idea of scaling brands, and is thrilled to work with Brackett on expanding Stacked Pickle’s presence throughout Indiana and beyond.

Stacked Pickle’s current Indiana locations include restaurants in Carmel, Indianapolis, Greenwood and Westfield. There is also a restaurant in West Lafayette, within walking distance of Purdue University.

“We want our partners to be profitable, successful, and to build a business that’s inspirational and helps others,” Goodrich said.

Stacked Pickle’s ideal franchisee candidate comes from two main buckets, Brackett says. The first franchisee archetype is an Entrepreneur or “Coach In The Community,” and the second franchisee archetype is a transitioning athlete. An Entrepreneur or “Coach In The Community, is an individual who may have spent some time in a corporate environment, wants to be in business for him or herself, and is looking for an investment he or she can scale in their local market. A former pro-athlete himself, Gary is also focused on helping transitioning professional athletes who are looking for their next step after their retirement from sports.

“As a former professional athlete, I think I have a leg up on some of those guys and on how to monetize my brand and scale those transferable skills,” Brackett said. “It’s my goal to see former professional athletes join the Stacked Pickle brand.”

Brackett noted how his own life has always revolved around faith, family and football, which has since turned to business. He foresees many benefits of franchising for former athletes, including more time with their families and a steady income.

“You might make a lot as a professional athlete, but if you stop working you’ll stop getting paid,” Brackett said. “If you franchise, though, it just opens up all kinds of opportunities.”

The cost of a Stacked Pickle franchise location ranges from $413,050 to $916,350, with an average restaurant costing $644,700. Stacked Pickle also offers multi-unit deals. The first unit fee is $40,000, a three-pack is $90,000 and a five-pack is $150,000. Veterans receive a 10 percent discount on the franchise fee. When talking numbers, the brand’s sales to initial investment cost ratio is 3 to 1, making this investment one of the most competitive in in the full service dining space.

Operations are simple and systemized as well, making this a turnkey operation that allows franchisees to actively control prime costs. This streamlined operation in turn helps managers and staff focus on the aforementioned legendary service that the Stacked Pickle prides itself on. Couple that with a fast casual restaurant investment for a full service restaurant, the Stacked Pickle is a unique investment opportunity in its category.
To learn more about franchise opportunities, visit www.StackedPickleFranchise.com.