1981
16
$511,996
$15,000
$844,907
No
Cowboy Chicken is a beloved fast-casual restaurant chain that has been delighting customers with its signature wood-fired rotisserie chicken since 1981. Founded by Phil Sanders in Dallas, Texas, the brand has grown into a staple in the Southern U.S., known for its commitment to all-natural ingredients and a menu that offers both comfort and health-conscious options. With over four decades of culinary excellence, Cowboy Chicken presents a compelling franchise opportunity for entrepreneurs seeking to invest in a brand with a rich history and a loyal customer base.
Proven Business Model: Cowboy Chicken's consistent focus on quality and customer satisfaction has led to sustained growth and brand loyalty.
Diverse Revenue Streams: The franchise model includes dine-in, take-out, curbside pickup, delivery, and catering services, catering to a wide range of customer preferences.
Strong Brand Identity: The brand's rustic, wood-fired cooking method and commitment to natural ingredients resonate with today's health-conscious consumers.
Supportive Franchise System: Franchisees benefit from comprehensive training, marketing support, and operational guidance to ensure success.
Founded: 1981 in Dallas, Texas by Phil Sanders, Cowboy Chicken began as a small, family-oriented restaurant specializing in wood-fired rotisserie chicken. The founder’s vision was to create a casual dining experience that combined wholesome, all-natural ingredients with fast, friendly service.
Franchise Units: Cowboy Chicken has expanded steadily over the decades. As of the latest data, there are 16 franchise locations operating across seven U.S. states: Texas, Oklahoma, Alabama, Iowa, Kansas, Louisiana, and Nebraska. Each location reflects the brand’s commitment to quality and consistency.
Founders and Ownership: Phil Sanders founded the brand with a focus on high-quality ingredients and traditional wood-fire cooking methods. In 2003, the company was acquired by Malcolm Menter and Sean Kennedy, who have maintained the brand’s core values while focusing on strategic expansion. The current ownership emphasizes strong franchise support, operational excellence, and sustainable growth.
Brand Journey & History: Cowboy Chicken started as a single restaurant but quickly became known for its unique rotisserie method, scratch-made sides, and commitment to freshness. The brand grew organically, earning a loyal customer base through a combination of quality food, community engagement, and consistent service. Its reputation for authenticity and high-quality ingredients positioned it as a standout in the Quick Service Restaurant (QSR) segment.
Market Presence: Primarily concentrated in the Southern and Midwestern U.S., Cowboy Chicken operates in the highly competitive QSR industry but differentiates itself through its wood-fired rotisserie concept, scratch-made sides, and health-conscious menu options. The brand has gained recognition for delivering an elevated fast-casual dining experience at a competitive price point.
Industry Category: Quick Service Restaurant (QSR) – specializing in rotisserie chicken, sandwiches, salads, and sides, with an emphasis on natural ingredients and scratch-made recipes.
Notable Achievements & Highlights:
Over 40 years of culinary experience and brand recognition.
Strong customer loyalty due to its signature wood-fired cooking method.
Recognized as a healthy fast-casual alternative in the chicken-focused QSR segment.
Supported by a comprehensive franchise system, offering training, marketing, and operational support.
Cowboy Chicken offers a comprehensive support system to ensure franchisees achieve operational success and maintain consistent brand standards. Their support covers all phases of the franchise journey, from pre-launch preparation to ongoing operational guidance:
Site Selection Assistance: Guidance on choosing a strategic location that maximizes visibility, traffic, and customer access.
Lease Negotiation & Design: Assistance with negotiating leases and designing a restaurant layout that aligns with the Cowboy Chicken brand and operational efficiency.
Permits & Licensing: Help navigating local regulations, health codes, and required permits for smooth launch.
Grand Opening Planning: Support in planning and executing a successful launch event, including marketing campaigns and community outreach.
Comprehensive Training: Franchisees and key staff receive training on day-to-day operations, kitchen procedures, food preparation, and customer service protocols.
Standard Operating Procedures (SOPs): Detailed manuals covering every aspect of store operations, from inventory management to food safety and quality control.
Ongoing Assistance: Regional and corporate support teams provide regular check-ins, troubleshooting, and advice on operational improvements.
National Marketing Campaigns: Franchisees benefit from brand-wide advertising initiatives across digital, print, and social media channels.
Local Marketing Guidance: Tailored strategies to engage the local community, increase foot traffic, and boost brand awareness.
Promotional Materials: Access to professionally designed promotional assets, seasonal campaigns, and social media content to attract and retain customers.
Menu Innovation & Updates: Regular updates on new menu items, seasonal offerings, and product improvements.
Staff Training Programs: Ongoing training sessions to improve team performance, customer experience, and operational efficiency.
Industry Insights: Guidance on trends, best practices, and competitive strategies to keep franchisees ahead in the market.
POS & Inventory Systems: Support in setting up point-of-sale systems, inventory management, and reporting tools.
Operational Analytics: Tools and training to monitor performance, sales, and customer feedback, enabling data-driven decisions.
Cowboy Chicken seeks entrepreneurs and investors who are passionate about the restaurant industry and committed to upholding the brand’s high standards of quality, service, and community engagement. The ideal franchisee combines business acumen with a hands-on approach to operations.
Restaurant or QSR Experience: Preferably 3–5 years in restaurant management or operating a quick-service restaurant. Experience in multi-unit management or franchising is highly valued.
Leadership Skills: Ability to recruit, train, and manage staff, ensuring team cohesion and exceptional customer service.
Operational Knowledge: Understanding of inventory management, food safety, budgeting, and scheduling.
Customer-Centric Focus: Strong commitment to delivering a positive dining experience, maintaining food quality, and ensuring cleanliness.
Brand Alignment: Enthusiasm for Cowboy Chicken’s core values: wholesome ingredients, wood-fired rotisserie cooking, and a community-focused approach.
Hands-On Management: Willingness to actively participate in daily operations, particularly during the initial launch phase.
Investment Readiness: Liquid assets of at least $600,000 and a net worth of approximately $1.2 million to cover initial investment, working capital, and contingencies.
Long-Term Vision: Ability to sustain operations through the break-even period (typically 18–36 months) and invest in marketing, staff, and operational improvements.
Real Estate Insight: Preference for franchisees familiar with local markets and demographics, capable of selecting prime locations with high traffic and visibility.
Community Engagement: Interest in building relationships with local customers, businesses, and organizations to strengthen brand presence.
Entrepreneurial Spirit: Self-motivated, results-oriented, and driven to grow a profitable business.
Adaptability: Open to following standardized systems while adapting to local market demands.
Integrity & Reliability: Commitment to maintaining brand standards and operational excellence consistently.
| Category | Details |
|---|---|
| Initial Franchise Fee | Up to $15,000 |
| Total Investment Required | $511,996 – $844,907 (depending on location, build-out, and equipment costs) |
| Royalty Fee | 5% of gross sales |
| Advertising / Marketing Fee | 2% of gross sales |
| Working Capital | $20,000 – $40,000 |
| Infrastructure / Build-Out Cost | $350,000 – $550,000 (includes kitchen equipment, décor, furniture, and signage) |
| Expected Break-Even Time | 18 – 36 months |
| Potential Revenue Streams | Dine-in sales, take-out, delivery, catering, special events, merchandise (if applicable) |
| Expected ROI | Varies by location, estimated 20–30% annual return once stabilized |
| Number of Franchise Units | 16 (across 7 U.S. states) |
| Franchise Term | 10 years with renewal options |
| Additional Costs | Training, initial inventory, POS system setup, insurance, permits/licenses |
