Summary
In this episode of Startup Junkies, hosts Victoria Dickerson, Caleb Talley, and Daniel Koonce sit down with Tom Gordon, the dynamic co-founder and CEO of Slim Chickens, a restaurant setting itself apart by offering high-quality chicken products and embodying southern hospitality. Founded in 2003, Slim Chickens has expanded to two-hundred and eighty-four restaurants globally, including franchises in the United Kingdom and forthcoming ventures in Germany.
Slim Chickens thrives thanks to its unique menu, which boasts seventeen different dipping sauces, unique sandwiches, and quality tender breading. This diverse menu has contributed significantly to the brand’s success and popularity, particularly among consumers aged eighteen to forty who seek both good food and a memorable dining experience. Despite its success and growth, Slim Chickens remains committed to its core identity, choosing not to over-diversify its menu to ensure consistent quality and experience for its customers.
Moreover, managing a growing enterprise isn’t without its challenges. Tom emphasizes the importance of solving problems and handling financial analyses to maintain profitability, especially in the face of inflation and supply chain hurdles. Despite these challenges, Tom remains passionate about hospitality, continually striving to balance franchise owner satisfaction with high employee wages.
Throughout the episode, Tom discusses his vision for Slim Chickens, including ambitious goals such as reaching a billion dollars in revenue by 2027 and expanding the domestic and international footprint of the chain. Additionally, Tom shares his advice to young entrepreneurs, highlighting openness to partnerships and investor input, stressing the necessity of finding common ground to foster business growth. Tune in today!
Show Notes
(0:00) Introduction
(0:52) Tom’s Origin Story
(3:59) Slim Chickens’ Locations Globally
(5:41) Slim Chickens’ Franchising
(6:38) Exploring the Intricacies of the Restaurant Industry
(9:35) About Slim Chickens’ Cultural DNA
(11:30) Fried Chicken Competitors Internationally
(13:20) The Impact of Recent Inflation and Supply Chain Challenges
(16:41) Collaboration between the Culinary and Marketing Teams
(18:48) What Sets Slim Chickens Apart Domestically
(20:12) Tom’s History with the Restaurant Industry
(24:39) What’s Next for Slim Chickens
(26:21) The Importance of Staying Involved in the NWA Community
(27:57) Advice to Younger Self
(31:37) Closing Question
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