Stacked Pickle Is Flying First-Class, Announces Upcoming Location in Indianapolis International Airport

While on layover or simply early for a departing flight, Indianapolis International Airport guests can now grab a bite and a drink at the newest Stacked Pickle location. The brand has been working with the airport for over a year, planning to bring Stacked Pickle to fliers passing through Indianapolis later in 2019.

Stacked Pickle entered the Indianapolis market in 2010 and is locally owned and operated by former Colts linebacker and Super Bowl Champion Gary Brackett. The brand quickly capitalized on local buzz, expanding to eight locations throughout Indianapolis and opening one in Lafayette, Indiana. Stacked Pickle offers a casual, neighborhood-bar feel while cooking up a menu with fresh, flavor-packed ingredients.

A local prodigy, Stacked Pickle attracted the attention of the Indianapolis International Airport. As the terminal began its expansion project, the Airport Authority Board and a concessionaire organization contacted Stacked Pickle, inviting the franchise to join the airport’s new concourse later this year.

“We were focused on strengthening our friendly neighborhood sports bar concept when the concessionaire organization and Indianapolis International Airport contacted us in September,” said Stacked Pickle’s chief operating officer, Scott Goodrich. “We were asked to present to the board after that initial phone call. We pitched our story and waited for it to pass through various committees. We were hopeful—after all, it’s not easy to get into an airport as a brand. But following deliberation, Indianapolis International Airport chose Stacked Pickle.”

The Indianapolis Airport Authority Board voted to approve six new contracts in March 2019, announcing the newest additions to their airport the same month. The brands chosen are all Indiana-based restaurants, Stacked Pickle included, that display “Hoosier culinary ingenuity...and present travelers with a taste of Indiana,” according to a press release from the airport.

Goodrich expressed that Indianapolis International Airport was especially interested in Stacked Pickle because of Brackett’s story along with the franchise’s domestic roots in the region. He followed up, stating that airports prefer to have a balanced mixture of local concepts and major brands.

Citing his extensive franchising experience, Goodrich noted that an airport location is a terrific gateway for exposing the brand to new customers and potential franchisees. As a result of this growth, Goodrich stated that the brand expects very positive exposure from this new location.

Stacked Pickle will be located in Terminal A, in the middle of the concourse between a coffee shop and a yogurt bar, according to Goodrich. The new location will feature a partially open design, with a large portion dedicated to a bartop. Taking full advantage of its prime spot, the restaurant will include floor-to-ceiling windows that overlook the tarmac. Goodrich said that there will still be tables for normal dining, however, regular patrons of Stacked Pickle will notice a slightly different menu.

“This location will have more of a bar atmosphere with limited dining seating,” said Goodrich. “The menu will be focused on dishes that suit travelers—food choices that can be freshly prepared and quickly eaten are important in an airport setting. Guests will likely be dining with us either between flights or ahead of one, so we want to ensure they will make their flight on time.”

With its first airport location on the horizon, Goodrich said he would love to see Stacked Pickle expand at a steady and sustainable rate on the heels of this exciting opening. He stated that since the concessionaire organization and Stacked Pickle now have an established partnership, there may be opportunities for the brand to expand to other airports in the future, both nationally and internationally.

Stacked Pickle aims to further grow its presence throughout Indiana, steadily building brand awareness and laying the groundwork for even more potential partnerships in the future with possible development planned for markets including St. Louis, Missouri and Chicago.

The start-up costs for a Stacked Pickle franchise range from $425,550 to $939,850, with a franchise fee of $40,000. To learn more about franchising opportunities with Stacked Pickle, visit https://buildthepickle.com/.