Huddle House, the iconic 50-year-old Southern breakfast franchise known for serving Any Meal. Any Time, has launched a revamped franchise information site for people interested in learning more about the Huddle House franchise opportunity.
The website provides a comprehensive look at the company’s business model, available territories, details about startup costs, financial performance and in-depth interviews with both multi-unit and single-unit franchise owners.
“Breakfast is performing particularly well right now and that’s an area where Huddle House excels, with more than half our sales coming from breakfast items,” says Christina Chambers, vice president of Franchise Development. “Industry research indicates that more and more people are interested in all-day breakfast and that’s something we’ve always offered. The uptick in breakfast sales coincides perfectly with our expansion plans.”
“We’d love to share our strong key performance indicators with qualified franchise candidates, and our new website is an excellent way for us to open the door to that information.”
Primed for Growth
The 400-unit franchise provides all-American diner classics 24/7 with down-home Southern service. Huddle House does as well in high-density urban areas as in small towns and it thrives in areas that other brands overlook, often creating a “first-to-market” opportunity in more rural areas.
“Our Huddle House in Moultrie, Georgia, has always been well-known as a family-owned operation,” says franchise owner Ben Hoover. “We are really proud of what we do in town. We are really the family gathering place. We know most of our customers by name. We all have a good time with our customers, and they all have a good time with us.”
The brand’s ability to also thrive in larger markets and the availability of flexible restaurant footprints provides opportunities to experienced multi-unit investors as well as owner/operators to invest in a sustainable, growing concept. In addition to freestanding restaurants, Huddle House can build to suit a variety of sites, including some co-branded locations.
Experienced franchisee Mike Lokhandwala added Huddle House to other food concepts in his investment portfolio in 2016 with his first location in Valdosta, Georgia. He’s excited about the brand’s direction and the opportunity to grow under the leadership of CEO Michael Abt.
“The servant leadership model within the executive team, from the CEO to the team operations and marketing development—it is phenomenal support. That is a big plus for me,” Lokhandwala says.
“In addition, the unit-level economics are impressive. The key thing, I think, is the supply chain being in-house, which is a big plus. Of course, food and labor are the two largest components of our P&L (Profit & Loss statement). Looking at it from a diversified brand perspective, out of all the brands that I have, this brand has the lowest food costs, so that is the biggest catch.”
