Getting into the food franchise business is a big step and one that should never be taken lightly. Not only do you have to decide if franchising is right for you, you also need to pick the right type of food franchise to invest in. Timing is also important. Franchising like other industries has ebbs and flows so you will want to make sure it is prime time to invest.
Here is why now is the perfect time to invest in a Chaps barbecue franchise:
Barbecue Is Hot Right Now
Out of all the different types of food franchises out there right now, barbecue franchises are smoking hot. Who doesn’t love barbecue? You can’t go wrong with some of America’s favorite food and there is still a lot of variety mixed in with different types of barbecue that you will still be able to have some culinary creativity.
With BBQ joints, you will get to be more creative in planning your menu and don’t have to stick to cookie cutter dishes. That is the great thing about barbecue. There are so many nuances when it comes to cooking the meat just right and adding the right blend of sauces to get the mouthwatering result you were hoping for. It takes a lot of skill and is a true art form so you will never feel like you are a factory and not a true restaurant with a Chaps franchise.
Chaps Is Constantly Growing
When choosing your barbecue franchise to invest in, it is important that you are not buying into a market that is overly saturated. Luckily, Chaps Pit Beef’s unique stamp on BBQ is a crowd-pleaser which means they are able to expand by leaps and bounds.
Already they have grown from a little shack to a strong franchise presence. Chaps Pit Beef is the brainchild of Gus Glava who owned a Southwest-themed night club on Pulaski Highway and his daughter and son-in-law. Back in May of 1987, Glava built the original Chaps Pit Beef on the grounds of his nightclub as a wedding gift for his daughter Donna and son-in-law Bob Creager who was working in a steel mill at the time.
The original stand was basically a 12 x 15 shack that shared the food license and even electricity with the nightclub. It was the most basic setup that could be with no restroom and only enough room to prep and cook the food. Bob would cook and Donna would manage the staff and eventually their business grew to not only allow for an expansion of their original shack, but also the addition of the new restaurant in Aberdeen.
Chaps is a Recognizable Brand
Since 2015 Chaps has been expanding its brand nationally through its franchise program. With new franchise units popping up in Maryland and spreading across the states as well as the national recognition they have received for their unique brand of barbecue, they are building a strong recognizable brand that will help ensure your success as a new franchisee.
Chaps Pit Beef Is One of a Kind
Before joining any kind of restaurant franchise, you of course, want to also make sure that you believe in the quality of food. Chaps pit beef is a one of a kind barbecues so you should definitely have a love of barbecue and off good food. How Chaps prepares its food is about as unique as its history. Barbecue in Baltimore is distinctly different than it is in other regions of the country.
In Baltimore when you say barbecue what you really mean is Baltimore pit beef which basically is barbecued beef that is crusty on the outside and juicy and almost rare on the inside. The meat is shaved into thin strips and heaped high on a sandwich. People come far and wide for a Baltimore pit beef sandwich. Most of the time top round is used instead of brisket which is the favorite in a lot of the other styles.
Baltimore BBQ has a distinctive flavor that you can’t get anywhere else. The bread also adds to the tastiness of the sandwich. Pit Beef is served on a Kaiser Roll or rye bread which give an earthy flavor to the sandwich. What else makes this such a signature Baltimore dish is the sauce. Unlike other regions which use a mix of ketchup, brown sugar or vinegar to give the meat its flavor, the sauce used with Baltimore pit beef has horseradish sauce in it which keeps the customers coming back for more.
Chaps Pit Beef is one of the pioneers of modern day Baltimore pit beef. Chaps “Baltimore Style BBQ” method is what made their original pit beef sandwich so famous. To make a Classic Pit Beef sandwich, Bob Creager and his staff uses a bottom round roast flat cut from the hind quarters which are a tougher, but more flavorful cut. They trim the gristle and silver off the meat and then applies a dry rub of different herbs and spices like paprika, salt and pepper, thyme and onion powder. He then lets it sit overnight and in the morning he puts it on an open pit of burning hardwood charcoal that gets to gets to about 400 to 500 degrees.
Once the beef has a nice crust on the outside and is tender on the inside, he slices it in ribbons and puts it back on the pit so he can cook to order for each of his customers. He always make sure to spread the meat around to add some char and flavor to it. Next he shaves the meat and piles it high on a kaiser roll and adds whatever fixings the customer wants, including Chaps’ signature horseradish sauce which is a mixture of mayonnaise and extra hot horseradish. The food is always cooked to order.
Chaps Offers You a Strong Support Structure
What really makes Chaps Pit Beef franchise program so special is that they offer a strong support structure for their franchisees, giving them all the training and resources they will need to run their own successful Chaps unit. The Creagers want their business to flourish so they take seriously the idea of growing new talent. They want you to succeed and will give you the tools to make it happen.
Overall, now is the perfect time to invest in a Chaps barbecue franchise because it is one of the best money-making franchises. Barbecue will never go out of style and barbecue franchises are really popular now. And when you choose Chaps barbecue franchise, you can feel confident that with Chaps’ unique take on barbecue that your restaurant will always stand out in crowd.
For more information about franchising with Chaps Pit Beef, call them today.