1992
5
$284,800
$35,000
$480,400
No
Chef Creole Seasoned Kitchen is a vibrant and culturally rich restaurant brand that brings the bold flavors of Caribbean cuisine to the United States. Founded in 1992 by Wilkinson “Ken” Sejour and his late brother, Jude Pierre, Chef Creole has become a beloved institution in South Florida, offering a menu inspired by Haitian and Bahamian culinary traditions. With a commitment to quality, authenticity, and community engagement, Chef Creole is now expanding its reach through franchising, inviting entrepreneurs to join in sharing the taste of the Caribbean with a wider audience.
Investing in a Chef Creole franchise offers a unique opportunity to be part of a brand that combines culinary excellence with a strong community presence. The franchise provides a proven business model, comprehensive training, and ongoing support, ensuring franchisees have the tools needed for success. Additionally, the growing demand for diverse and authentic dining experiences positions Chef Creole for continued growth and profitability in the U.S. market.
Founded Year & Founders:
Chef Creole was established in 1992 in Miami, Florida, by Wilkinson “Ken” Sejour and his late brother, Jude Pierre. The founders wanted to bring authentic Haitian and Caribbean flavors to the U.S., creating a restaurant that celebrates Caribbean culture through food, ambiance, and community engagement.
Brand Journey & Company History:
Starting as a single location, Chef Creole quickly became known for its vibrant Caribbean cuisine, friendly service, and unique dining experience. Over the years, it developed a loyal customer base in South Florida, particularly among those seeking authentic Caribbean dishes such as griot, fried plantains, seafood specialties, and homemade sauces. The brand built its reputation not just on food quality but also on fostering community connections, often hosting cultural events and supporting local initiatives.
Franchise Units & Market Presence:
As of now, Chef Creole has 5 operational units, primarily in Florida. The company is privately owned and has plans to expand nationally through franchising. It falls under the full-service restaurant industry, specializing in Caribbean cuisine, and stands out for its niche in authentic, flavorful offerings.
Ownership & Industry Category:
The business is privately owned and categorized under full-service restaurants with a focus on Caribbean and Haitian cuisine. Its growth strategy emphasizes franchise expansion, enabling entrepreneurs to replicate the proven business model in new markets across the United States.
Market Positioning:
Chef Creole has positioned itself as a premium, culturally authentic Caribbean restaurant. Its competitive advantage lies in offering a genuine Caribbean culinary experience that combines traditional recipes with modern operational standards, appealing to both local residents and the growing audience seeking diverse dining options.
Chef Creole is committed to ensuring every franchisee has the knowledge, skills, and resources necessary to run a successful business. Their support system is structured, comprehensive, and ongoing.
1. Pre-Launch Support:
Site Selection: Assistance in finding a strategic location with high foot traffic, visibility, and market potential.
Lease Negotiation: Guidance on lease terms and negotiations to secure favorable agreements.
Store Design & Build-Out: Expert input on layout, kitchen design, décor, and branding to ensure a consistent customer experience.
Permits & Licenses: Support navigating local regulations, food safety permits, and business licenses.
2. Initial Training Program:
Chef Creole provides a structured training program designed to prepare franchisees and their staff for day-to-day operations:
Classroom Training: Approximately 16 hours covering operational procedures, financial management, brand standards, and customer service protocols.
On-the-Job Training: Around 120 hours of hands-on training at an existing Chef Creole location, including food preparation, kitchen management, inventory handling, and front-of-house operations.
Management Skills: Training in staff recruitment, scheduling, and leadership to maintain high operational efficiency.
Marketing Basics: Guidance on promoting the restaurant locally, implementing brand campaigns, and engaging the community.
3. Ongoing Operational Support:
Operational Guidance: Continuous support for day-to-day management, quality control, and customer service.
Inventory & Supply Chain: Help with sourcing ingredients, managing inventory, and maintaining quality standards.
Technology & POS Systems: Assistance with point-of-sale systems, reporting, and digital management tools.
4. Marketing Support:
Branding & Promotional Materials: Access to approved logos, signage, and marketing collateral to maintain brand consistency.
Local Marketing Assistance: Guidance on social media campaigns, local events, and community outreach strategies to attract customers.
National Marketing Programs: Potential participation in national campaigns or promotions coordinated by the franchisor.
5. Academic & Continuing Education:
Workshops & Seminars: Optional advanced training sessions covering operational improvements, new menu items, and industry trends.
Franchisee Meetings & Conferences: Opportunities to connect with other franchisees, share best practices, and learn from the corporate team.
Chef Creole is looking for franchisees who are not only financially capable but also passionate about the brand, its cuisine, and community engagement. The ideal candidate possesses a combination of business acumen, operational skills, and dedication to delivering an exceptional customer experience.
1. Passion for Caribbean Cuisine:
A genuine appreciation for authentic Haitian and Caribbean food.
Interest in sharing Caribbean culture, flavors, and traditions with a wider audience.
2. Business & Operational Experience:
Previous experience in restaurant management, hospitality, or running a business is highly desirable.
Ability to manage staff, oversee operations, and maintain high standards of service and food quality.
Understanding of budgeting, financial reporting, and local market dynamics.
3. Financial Capability:
Sufficient capital to meet the franchise investment requirements (initial investment between $284,800 – $480,400, with a franchise fee of $35,000).
Ability to allocate resources for working capital, marketing initiatives, and operational expenses.
4. Leadership & Team Management Skills:
Strong leadership skills to recruit, train, and retain a motivated team.
Commitment to creating a positive work environment and fostering employee growth.
5. Community Engagement & Brand Advocacy:
Interest in becoming a visible and active member of the local community.
Willingness to uphold Chef Creole’s brand values and promote its reputation through excellent service and community involvement.
6. Location Preference & Market Awareness:
Ideal franchisees are often located in high-traffic urban or suburban areas with diverse populations.
Ability to analyze local markets and identify opportunities for growth.
7. Commitment & Dedication:
Long-term vision to grow the franchise and maintain consistent operational standards.
Dedication to following Chef Creole’s proven business model while contributing positively to the brand’s expansion.
| Financial Aspect | Details |
|---|---|
| Initial Franchise Fee | $35,000 |
| Total Investment Required | $284,800 – $480,400 |
| Royalty Fee | 5% of gross sales |
| Marketing Fee | Variable, based on local marketing initiatives |
| Net Worth Requirement | $35,000 |
| Liquid Capital Requirement | $35,000 |
| Franchise Units (Current) | 5 (primarily in Florida) |
| Infrastructure Cost | Included in total investment (includes build-out, kitchen equipment, décor) |
| Working Capital | Part of total investment; ensures smooth initial operations |
| Break-Even Time | 18–24 months (depending on location and market conditions) |
| Expected ROI | Varies by location; potential high profitability due to niche market |
| Revenue Streams | Dine-in, take-out, catering, merchandise sales |
| Additional Costs | Staff recruitment & training, local promotions, licenses, permits |
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