Thursday 15 October 2015

by: Thotloetso Maselwanyana
Chicken Licken’s menu

With the goal of establishing the largest, homegrown fried chicken franchise in South Africa, Chicken Licken is fast catching up to its competitors, and having fun all the way. (franchisezone, 2012)

To say that Chicken Licken served an untapped market is an understatement. In 1975, while still trading as the Dairy Den, Sombonos contravened apartheid legislation and started serving black people in their cars. “When they saw they could get equal service at our restaurant, business boomed.” (franchisezone, 2012)

Ten years ago, the annual marketing budget was R12 million. This year it has grown to a massive R64 million. Up to 95% of this spend is allocated to television. “TV is more effective. I was told that if you want to change perceptions of a brand, the best medium is TV.” Sombonos says that people are more impressed by TV and that it makes an organisation appear bigger than it may actually be – but it costs money, he adds. (franchisezone, 2012)

The Chicken Licken brand speaks for itself. Since the first Chicken Licken opened its doors in Ridgeway in 1981, they set the highest standards of quality and have successfully maintained it with the opening of every outlet since then. Due to its success rate, they have proven that this franchise can be successful in any province or area.(franchisezone, 2012)

(chicken licken, 2015)

Chicken licken has a wide variety of chicken sold across the country, from spicy to sweet and tender pieces that are enjoyed by many Africans. Chicken licken strives to sell their consumers the best tasting fried chicken at an affordable price. Chicken licken developed their own spicy source to sell to their consumers.

bibliography

franchisezone, (2012). franchise zone. [online] www.franchisezone.co.za. Available at: http://www.franchisezone.co.za/article/chicken-licken-just-winging-it/ [Accessed 15 Oct. 2015].

chicken licken, (2015). menu. [image] Available at: http://www.chickenlicken.co.za/content/index.php/pages/menu_sa [Accessed 15 Oct. 2015].

chicken licken, (2015). specials. [image] Available at: http://www.chickenlicken.co.za/content/index.php/ [Accessed 15 Oct. 2015].

Wednesday 14 October 2015

home of "fried chicken licken"

Chicken Licken

Opening its first restaurant in Ridgeway, South Africa in 1981, the self-acclaimed ‘Soul Food’ chain has restaurants across the country and also in Botswana. Serving fried chicken meals, a 2007 Sunday Times Markinor Best Brands survey cited Chicken Licken as the second largest fast food brand in South Africa behind rivals KFC.(review)

Chicken Licken

Established in 1981, Chicken Licken's ‘Soul Food’ chain is the second largest fast food brand in South Africa behind KFC.(PILLAY)

Stats: There are 247 outlets in South Africa and according to the Wall Street Journal, the food chain holds a 5% market share of South Africa's fast food market, tying with McDonalds. The journal also reports that Chicken Licken is the largest non-American-owned fried chicken franchise in the world.(PILLAY)

Chicken Licken: George Sombonos

With the goal of establishing the largest, homegrown fried chicken franchise in South Africa, Chicken Licken is fast catching up to its competitors, and having fun all the way.(Boucher)

Daring to go where no one else would, poking fun at its competitors, taking risks with new products and continuously innovating. This is what has made Chicken Licken the force it is today. But it’s no time to sit back and let the business run itself, as the franchise’s founder explains. There is still much work to be done.(Boucher)

In 1972, his father bought him an airline ticket to the US on condition he went to see his aunt in Greece on his way home. This trip was the catalyst for George’s dream. It set him on the road to developing the number-one, SA homegrown, quick-service restaurant business and the largest fried chicken franchise outside of the United States. (O'Brien)

“I went on the trip to America with mad enthusiasm,” says Sombonos. “I would buy trade journals to learn about the restaurant business, taste 12 hamburgers and 20 pieces of chicken every day until one day, in Texas, I tasted the best chicken ever. I invited the owner of the chicken outlet out for dinner that evening and asked him for the recipe. It took a lot of convincing, but the next morning he agreed to sell it to me for US$5 000. I didn’t have that kind of money and eventually I paid him my last $1 000 in traveller’s cheques for something I hadn’t even tested. It was a huge leap of faith. He could have sold me a salt and pepper mix.” (O'Brien)

compiled by: Thotloetso Maselwanyana

bibliography

PILLAY, CADINE. 'Sme Southafrica'. http://www.smesouthafrica.co.za. N.p., 2014. Web. 14 Oct. 2015.

review, africanbusiness. 'Africa's Successful Restaurant Chains'. africanbusinessreview. N.p., 2015. Web. 14 Oct. 2015.

O'Brien, Tracy. 'Leader'. http://www.leader.co.za/. N.p., 2010. Web. 14 Oct. 2015.

nathan,. 'Modernist Cuisine'. http://modernistcuisine.com/. N.p., 2013. Print.

Boucher, Chana. 'Entrepreneur Mag'. www.entrepreneurmag.co.za. N.p., 2012. Web. 14 Oct. 2015.

business reviews on african resturants

Africa's successful restaurant chains

10. Hot Dog Cafe

The 'Home of the South African hot dog' has traded for over 10 years now, offering consumers "a nostalgic journey back to the ‘good old days’ when traditional value was truly on a roll". Ranging from diners to convenient mobile carts, there are now 130 mobile outlets in operation serving the American influenced treat.(review)

9. MO’MEN

Named after the surname of the Egyptian brothers it was established by in 1988, the sandwich restaurants serve over nine million customers in Egypt alone each year. With branches in Bahrain, United Arab Emirates (UAE), Libya, Sudan and Malaysia, this reach is fast growing.(review)

8. DoRego's

Captain DoRego's' was established in Cape Town in the early 1970s and has since enjoyed steady growth, now with over 60 outlets across SA, with the 'Captain' eventually being dropped from the name in 2009. DoRego's serves everything from breakfast meals to chicken, fish and chips, burgers and sandwiches. Selected stores also incorporate a fresh/frozen fish counter.(review)

7. Barcelos

With 93 stores in seven different countries, Barcelos' success speaks for itself. Very similar to Nando’s, the marinated flame-grilled chicken specialists originated in SA. The pilot store opened in Pretoria in 1993 and has grown into a successful international franchise.(review)

6. Debonairs Pizza

Proudly describing itself as the leading pizza restaurant in Africa, Debonairs has come a mighty long way since two South African university students dreamt up the concept in 1991. Acquired by the now Famous Brands group in 1996, it has restaurants across the continent from the Ivory Coast to Mozambique and internationally in Dubai.(review)

5. Scooters Pizza

“We deliver. Hot. Tasty. Fast.” The catchphrase of Scooters sums up what the company is all about. Started by three men disgruntled with having to wait so long for a good pizza to be delivered, the first restaurant opened in Durban in 2000. Not content with 128 outlets across SA, the brand says it is heading for “World Pizza Domination”.(review)

4. Ocean Basket

South Africa’s favourite seafood chain was born when brothers Fats and George Lazarides teamed up with George Nichas in 1995 to open a restaurant in Menlyn Park shopping centre in Pretoria. Now with 130 stores throughout Africa, it has started to expand internationally. With some branches having a fresh-fish deli too, you can takeaway or eat in.(review)

3. Spur Steak Ranches

Founded in Cape Town in 1967, Spur fast developed a reputation for tasty, nutritious, value-for-money meals. There are now 245 Spur Steak Ranches in South Africa and 28 international restaurants including branches in the UK and Australia. Their legendary steaks have become real family favourites.(review)

2. Chicken Licken

1. Nando’s

The chicken specialist has experienced a meteoric rise since two friends, Robert Brozin and Fernando Duarte, ate at a small restaurant called Chickenland in 1987.(review)

Calling it the best chicken they’d ever tasted, the pair bought the place and renamed it Nando’s after Duarte. Little did they know it would kick-start a venture that would oversee the opening of hundreds of restaurants across 30 countries and in five continents.(review)

With a Portuguese/Mozambican theme, Nando’s is famous for its flame-grilled Peri-Peri chicken, with flavors from lemon and herb to extra spicy for those who like their food hot.(review)

Nando’s has become the restaurant of choice for hungry diners all over the world, including the rich and famous. David Beckham and Twilight heartthrob Robert Paterson are even regular visitors.(review)

The brand has also caused controversy in some territories for controversial adverts, although the chain continues to draw mass appeal worldwide.(review)

Bibliography

review, africanbusiness. 'Africa's Successful Restaurant Chains'. africanbusinessreview. N.p., 2015. Web. 14 Oct. 2015.

Top FIVE best competitive franchises in south africa

5 of SA's best performing home-grown food franchises

The numbers behind the top food chain restaurants in the country

BY CADINE PILLAY

A recent survey conducted by research company Research IQ for the Franchise Association of South Africa (Fasa) revealed that the franchising sector in South Africa remains relatively strong, generating R302 billion for the economy last year and employing more than 300 000 people; the food industry accounts for 22% of that figure and just under 40% of total consumer food service sales in South Africa.

The market is characterised by three major players, which are Spur Corporation (Spur and Panarottis), Famous Brands (Wimpy Steers and Debonairs), and Taste Holdings (Domino’s Pizza, Fish and Chips Co. and Scooters Pizza).

The food franchising industry is booming and shows no evidence of slowing down, but the burning question is why is this industry doing so well?

The fast-growing food industry
Jeremy Lang, regional manager of Business Partners Limited says there are three reasons for this. Firstly, South Africa's growing middle-class, secondly, there is less time in the day which makes fast food a more appealing option, and lastly, the convenience and easy access to the stores, both physically and online.(PILLAY)

"Many franchises are also adjusting their menu to better suit the market with less disposable income, such as R20 meals - an offer which did not exist before," Lang says.(PILLAY)

Here are South Africa's top five home-grown franchises by their market share:

Steers
The first Steers fast food outlet was opened in 1960 by Greek-South African entrepreneur, George Halamandaris, who got the idea for a steakhouse after holidaying in the United States.(PILLAY)

Stats: According to Famous Brand's annual report, Steers has an 8% market share of the fast food industry and 18% of all burger brands. There are 522 stores in South Africa and 43 international stores.(PILLAY)

Chicken Licken
Established in 1981, Chicken Licken's ‘Soul Food’ chain is the second largest fast food brand in South Africa behind KFC.(PILLAY)

Debonairs
Debonairs was founded in 1991 by varsity student, Craig Mckenzie, who ha started a small pizza delivery business.(PILLAY)

Stats: Delivery turned out to be a smart move as Debonairs is now the number one pizza franchise in South Africa. There are 500 Debonairs stores in South Africa and according to the South African Customer Satisfaction Index (SAcsi) released early this year, the franchise holds a 3.6% market share in the fast food industry.(PILLAY)

Nando’s
Nando’s was started in 1987 by Portuguese-South African entrepreneurs, Robert and Fernando (Nando for short).(PILLAY)

Stats: The group has grown rapidly as SAcsi reports Nando's holding at 3.5% market share of the fast food industry. The chain's presence is not limited to just South Africa, they are on five continents around the world, with 1,000 outlets in 30 countries, and over 300 in South Africa. According to CNBC Africa, Nando’s is South Africa's most successful restaurant group export.(PILLAY)

Spur
The Spur steakhouse franchise is a distinctly family-orientated brand, which was established over 40 years ago, and is recognised both locally and internationally.(PILLAY)

Stats: According to Wall Street Journal's market ratings, Spur is a market leader in the steakhouse arena. The restaurant holds a market share of 3.26% in the food industry with 479 outlets globally, 429 of which are in South Africa.(PILLAY)

bibliography

PILLAY, CADINE. 'Sme Southafrica'. http://www.smesouthafrica.co.za. N.p., 2014. Web. 14 Oct. 2015.

"six step" tip

Six Steps for Deep-Frying Without a Deep Fryer

We’re big fans of deep-frying as a finishing technique after cooking sous vide. You don’t need to own a dedicated fryer. You just need a deep pot and the proper tools to insert and retrieve the food from a safe distance: long tongs, a slotted deep-fry spoon, or a frying basket. Follow the steps below for deep-frying success.(nathan)

Choose an appropriate frying oil, one that has a higher smoke point than the desired cooking temperature. Peanut, soybean, and sunflower oils are our favorites for frying at high temperatures. For a list of smoke and flash points of different oils, see page xxii of Modernist Cuisine at Home or 2·126 of Modernist Cuisine.(nathan)
Add the oil to a deep pot, but fill it no more than half full. Generally the walls of the pot should rise at least 10 cm / 4 in above the oil so that there are no spillovers. This also helps contain splattering and makes cleanup easier. Use enough oil so that you can submerge a small batch of food completely.(nathan)
Preheat the oil to the cooking temperature. Use a probe thermometer held upright in the center of the pan of oil to check the temperature (see the picture below). Our recipes call for frying at temperatures between 190 °C / 375 °F and 225 °C / 440 °F. That’s hot! Make sure your thermometer can display temperatures up to 260 °C / 500 °F. Frying, candy, and thermocouple thermometers usually have this much range. For consistent results, cook in small batches to minimize the cooling that occurs when you add food, and warm the food to room temperature before frying it. Allow the oil temperature to recover between batches.(nathan)
Pat food dry with paper towels before frying. The presence of external moisture on foods can cause oil to splatter violently. Don’t get too close to the oil. Use long tongs, a slotted deep-fry spoon, or a frying basket to insert and remove foods gently. Never use water, flour, or sugar to put out a grease fire. And do not try to carry a flaming pot outdoors. To suffocate a fire, use baking soda, a damp towel, or a fire extinguisher specifically designed for grease fires.(nathan)
Once food enters the hot oil, things happen fast. Just 30 seconds may be enough when you don’t want to cook the interior of the food further (for example, when deep-frying food after cooking it sous vide). Smaller pieces of food will cook faster and more evenly than larger pieces. For more on why size matters when deep-frying, see page 2·117 of Modernist Cuisine.(nathan)
Drain the cooked food on paper towels. Absorbing excess oil removes much of the fat associated with deep-frying. Most of the fat does not penetrate the food very far, coating only the surface. Simply blotting deep-fried food as soon as it emerges from the fryer will make it a lot less greasy. But take care that you don’t remove all of the oily coating. Oil is, after all, the source of much of the flavor, texture, and mouthfeel of deep-fried food.(nathan)

Ready to try deep-frying? Check out our recipes for Starch-Infused Fries, Chicken Wings, and Cheese Puffs. And check back next week when we add another deep-fried recipe to our library.

—Adapted from Modernist Cuisine at Home and Modernist Cuisine

bibliography

nathan,. 'Modernist Cuisine'. http://modernistcuisine.com/. N.p., 2013. Print.