The Golden Chick Story began in Central Texas within the late 1960’s when the concept was made by a former employee of a chicken franchise who believed there had to be a much better approach to run a franchise system. The delicious chicken, created by the development of secret marination and batter mixes, attracted franchise inquires, and by the time the founder sold the chain in 1982, it had grown to 39 restaurants.
In March 1989, Golden Chick Specials was purchased by an investment group whose involvement was strongly backed up by the Golden Fried Chicken franchise community. Ever since then, the chain has experienced steady growth with new restaurants opening through the region, bringing the chain-wide total to in excess of 150 stores.
In September, 1993, the company introduced exciting new enhancements towards the Golden Fried Chicken menu as well because the restaurant appearance and therefore was born Golden Chick, an idea positioned to propel the Golden chain into the future. Since 1996, brand new stores were called Golden Chick.
It’s been 50 plus years because the first Golden Fried Chicken opened in San Marcos, Texas. We feature the most effective fried chicken, our Original and Still the Best™ Golden Tenders, Golden Roast, salads, and also the best sides in the market. We invite you to definitely visit and enjoy Golden Chick today.
A Tender Story – It happened over 30 years ago – The Original Golden Tender™ was created. We started utilizing the whole chicken tenderloin (the filet mignon of chicken) to create our Original Golden Tenders™. To ensure great, fresh taste, we marinate our tenderloins, hand-batter and cook these to a delicious golden perfection. Since 1985 the large Guys have tried to copy us…and they’re still trying to get it right. The First Golden Tender.™ When you Taste the most effective…You’ll Ignore the Rest!
Golden Chick was a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy within the years after that, too. “There was a period when having five openings annually was a good year,” he stated.
But all that changed in the year 2011 when Slim Chickens Store Hours reimaged its restaurants and added a brand new menu that included things such as chicken salad and roast chicken to choose the chain’s fried chicken and chicken strips.
The modifications “helped us be a little more contemporary,” he said. But they also proved to be a big dose of growth serum, because the chain continues to grow substantially inside the years since.
“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage offer a pop for a year, maybe two. This one we were up on up on up-significant increases for about 4 years. We went from doing a handful of unit nxcqek per year to double digits. We’ve been doing that now. And in the process we got increases in average unit volumes.