Huddle House Hopes to Keep Up Growth Trend In 2015

With franchise and development agreements representing 34 new restaurants as well as 10 new construction starts, 2014 was the most successful period of growth in recent years for Huddle House.

In addition, Huddle House recorded its 13th consecutive month of positive same store sales increases.

“All the credit goes to our dedicated franchisees and corporate support team,” says Jonathan Benjamin, Huddle House chief development officer. “Our focus on customer service and support of our franchise partners is paying off.”

The iconic full-service family restaurant known for serving “Any Meal. Any Time.” finished the year with 378 restaurants in 21 states, primarily in the Southeast, Central, Midwest, and Southwest United States.

The new signings include the first Huddle House locations for Nebraska, New Jersey, and New York. Overall, new franchise and development agreement signings were up 183 percent over the previous year and new construction starts finished 43 percent ahead of 2013.

Huddle House expects to accelerate its pace of growth over the next three years. The growth will be accomplished primarily through franchising by both single-unit and multi-unit investors in a range of market sizes, including urban areas, small towns, travel centers, and convenience sites. In addition, Huddle House is offering incentives to existing franchisees for adding more units and for remodeling existing stores.

“Interest in our franchise opportunities has never been higher,” Benjamin says. “Our low investment compared to industry averages, combined with our average unit sales volume, is driving increased demand and we expect that demand to continue growing throughout 2015.”

Typically open 24-hours, Huddle House serves breakfast, lunch, and dinner all day. The menu offers a mix of Southern inspired comfort 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, country fried steak with green beans, and marinated grilled chicken with sweet potato fries.

Article originally posted in QSR Magazine

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