Huddle House Announces Plans To Almost Double Presence in Missouri

Huddle House has enjoyed 25 consecutive months of same-store sales increases.
Huddle House has enjoyed 25 consecutive months of same-store sales increases. Image Used with Permission

Huddle House, the 24-hour restaurant chain known for serving “Any Meal, Any Time” expects to almost double its presence throughout Missouri by opening as many as 10 new restaurants across the state over the next five years.

Huddle House currently operates 14 restaurants in Missouri, including two of the top 20 highest sales performers in the chain. In addition, new openings are already scheduled for Dexter and Maryville.

Growth will be accomplished through franchising, and Huddle House officials are actively recruiting business savvy investors and experienced restaurant professionals to drive that development.

"When it comes to Missouri, especially the St. Louis market, Huddle House has developed a loyal following that continues to grow,” says Christina Chambers, vice-president of franchise development for Huddle House. “We are very excited about the potential to significantly increase our footprint in the St. Louis area and serve up our combination of home-style comfort food and Southern hospitality to even more Missouri communities."

With well over 400 restaurants open or under development in 21 states, Huddle House is coming off one of the most successful years of growth in the history of the 51-year-old chain, including 25 consecutive months of same-store sales increases.

Typically open 24-hours, Huddle House serves breakfast, lunch, and dinner all day. The menu offers a mix of Southern inspired home-style food, including signature Big House breakfasts, crispy hash browns, creamy grits, golden waffles and fluffy omelets, all made to order. Other favorites include Big Bold Burgers, Big House sandwich platters, and a variety of home-style dinners like country fried steak with green beans and marinated grilled chicken with sweet potato fries.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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