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What I Like (and Don’t Like) About the Popeyes Louisiana Kitchen Franchise Opportunity

by Franchise Chatter on July 2, 2011

in Chicken Franchises, Franchise Reviews



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What I Like About the Popeyes Louisiana Kitchen Franchise Opportunity

1.  Popeyes serves a great tasting product on a consistent basis.  In fact, in an independent national bone-in fried chicken taste test, consumers preferred the taste of Popeyes Spicy and Popeyes Mild over KFC Original Recipe.  I know my fried chicken and I happen to agree with the results of the taste test.  Popeyes chicken always tastes freshly made and packed with flavor, while KFC’s chicken is less consistent and often tastes like it’s been sitting around for a long time.

2.  Popeyes has expanded their menu to include healthier alternatives with the introduction of Louisiana Leaux featuring naked chicken tenders — all white meat breast strips that are tossed in a special blend of seasonings.  These can be ordered as a wrap, a Po’ Boy sandwich, or as a meal with green beans and a roll.   With the introduction of these lighter menu items, consumers can now think of Popeyes as a realistic and guilt-free option for lunch or dinner several time a week, rather than just an occasional indulgence.

Popeyes Franchise Photo by Vodoxus3.  As of December 26, 2010, Popeyes had 1,977 restaurants in the US, Guam, Puerto Rico, the Cayman Islands, and 26 foreign countries.  Compare this with KFC’s 5,200 restaurants in the US and more than 15,000 restaurants internationally, and it is clear that Popeyes has more room for growth.  There are many areas in the US without any Popeyes restaurants, so new franchisees have more options when it comes to selecting lucrative territories and high traffic locations.



4.  I find it admirable that Popeyes requires its franchisees to show proven expertise in owning/operating restaurants (with a minimum of 5 years experience) as well as solid business experience.  By imposing this high hurdle, Popeyes is willing to accept a more gradual and measured growth rate compared to most other fast food franchises — many of whom only require that an experienced, professional manager run the restaurant operations.  But this also ensures that Popeyes franchisees have a better understanding of what it takes to run a profitable food business, and increases their chances for success.

What I Don’t Like About the Popeyes Louisiana Kitchen Franchise Opportunity

1.  I’m disappointed with the quality of Popeyes’ franchise website.   It provides very little useful information to prospective franchisees and is pretty much limited to a few FAQ’s.  When a franchise company does not know how market itself effectively, I begin to wonder if they are good stewards of the brand.  Perhaps their franchise website is just not a priority, but I think it’s the careful attention to detail in all aspects of the business that makes a franchise company truly successful.  But this is something that can easily be corrected — it’s not  a deal breaker by any stretch.

2.  I prefer a more focused menu because it makes running the business a lot simpler, and potentially more profitable.  I think Popeyes has done a very good job at editing their menu, but I wonder if the inclusion of shrimp and catfish is really necessary.  These ingredients jack up the restaurant’s food costs and I’m not sure how big the demand is for these items in a restaurant best known for its chicken.  Again this is a not huge negative, just a cause for concern and something I would ask the franchisor.



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{ 1 comment… read it below or add one }

Dave Mansueto April 22, 2012 at 8:14 pm

Their catfish po boy is maybe one of the best things on the menu, and handily tops any other fast food chain fish sandwhich out there. Their breading recipe translates so well to seafood, it competes very well against top local independent options too.

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