2010
4
$600,000
$40,000
$900,000
No
If you’re looking to invest in a dining concept that delivers bold flavour, strong branding and real community appeal, the Holy Hog Barbecue franchise offers a compelling play in the U.S. fast-casual barbecue space. Built on the kind of smoky, slow-smoked southern-style meats, laid-back atmosphere and cult-following loyal to quality over gimmick, Holy Hog cuts through the noise of overloaded restaurant concepts. From its roots in the Tampa market, the brand has established a clear identity—premium smoked brisket, pulled pork, St. Louis-style ribs, hearty sides, craft beer and a no-frills Texas/Carolina/Georgia style BBQ experience done right. Investors seeking a franchise with character, regional authenticity and expansion potential will find Holy Hog’s positioning attractive: it stands out from the fast-casual mainstream by offering full flavour, a defined niche, and a rising demand for “authentic” BBQ venues across the United States. With the right franchise partner, this concept can tap into suburban and urban markets alike—especially in regions lacking dedicated, high-quality barbecue houses—and build a loyal repeat-customer base anchored by flavour, value and experience.
Why Invest in this Franchise?
Distinctive Niche & Brand Identity – Holy Hog isn’t another generic burger or sandwich concept. Its identity is rooted firmly in the American barbecue tradition, giving it differentiation and appeal in a crowded food-service market.
Proven Demand for BBQ – Barbecue remains one of America’s most enduring food trends: consumers consistently return for smoked meats and crave authentic, regionally-inspired smokehouses. That creates a strong platform for growth.
Strong Local Reputation – The brand has built credibility and a loyal following through its original operations in Tampa. That credibility helps lend trust to franchisees as they enter new markets.
Multiple Revenue Streams – Beyond dine-in/fast-casual, potential revenue channels include take-out, delivery, catering, event hosting, and retail-branded sauces and rubs—giving franchisees flexibility and upside.
Scalability across Markets – The concept is adaptable to suburban plazas, urban storefronts and non-traditional sites (e.g., airport concessions, sports arenas). With the right site and marketing support, growth is achievable.
Lifestyle Appeal for Operators – For entrepreneurs who love food, community and hospitality, Holy Hog offers a brand that connects emotionally with customers, not just a business model. That helps in recruitment and retention of staff and builds loyal clientele.
Holy Hog Barbecue was founded in 2010 by Danny Hernandez, a seasoned Tampa restaurateur and barbecue enthusiast with a passion for authentic Southern flavors. The brand began as a single smokehouse in Tampa, Florida, quickly earning a devoted following for its slow-smoked brisket, pulled pork, ribs, and signature sauces crafted from scratch. Word spread fast, and Holy Hog grew to multiple company-owned locations throughout the Tampa Bay area — including Carrollwood, Downtown Tampa, Armenia Avenue, and Westchase — along with food truck and catering operations that extended its local reach.
The brand’s success is rooted in its commitment to traditional smoking techniques using real hickory wood, fresh ingredients, and time-tested recipes. Unlike many commercial barbecue chains, Holy Hog prides itself on maintaining the soul of a true neighborhood smokehouse while providing the efficiency and scalability of a modern fast-casual restaurant model.
Holy Hog operates within the fast-casual BBQ restaurant industry, a rapidly expanding sector of the U.S. foodservice market valued at over $4 billion annually. The brand caters to a diverse customer base seeking authentic, freshly prepared comfort food in a relaxed environment. It also benefits from multiple consumer trends — such as the rise in local, craft-style eateries and the demand for transparent, high-quality ingredients.
Currently, Holy Hog Barbecue operates around four company-owned units in Florida and is expanding through franchising to other U.S. regions. Its franchise model aims to replicate the proven Tampa success story in high-traffic suburban and urban markets across the country.
With a strong local brand identity, loyal customer base, and a replicable business model, Holy Hog Barbecue stands positioned for national growth under passionate franchise partners who value authenticity, hospitality, and quality-driven operations.
Holy Hog Barbecue provides comprehensive support and training to every franchise partner:
Pre-Opening Support: Assistance with site selection, lease negotiations, restaurant design, and equipment procurement to ensure efficient setup and cost management.
Comprehensive Training Program: Franchisees and managers undergo hands-on training covering food preparation, smoking techniques, kitchen operations, customer service, and business management.
Marketing & Launch Campaign: Guidance on grand-opening promotions, local advertising, social media engagement, and public relations to help attract early customer traffic.
Ongoing Operational Support: Regular field visits, performance evaluations, and access to updated operational manuals and recipes.
Purchasing Power: Access to preferred suppliers for meats, ingredients, uniforms, and packaging, helping franchisees maintain high quality at controlled costs.
Technology & Systems: Franchisees benefit from POS integrations, inventory control systems, online ordering, and marketing analytics tools to drive efficiency.
Continued Menu Innovation: Holy Hog regularly introduces new seasonal items, sides, and catering options to keep the menu exciting and competitive.
Ideal Franchisee Profile
Holy Hog seeks driven, community-minded entrepreneurs who are passionate about great food and hospitality. The ideal franchise partner should have:
Business Management Experience: Previous restaurant, retail, or customer-service experience is helpful but not mandatory.
Hands-On Leadership: A willingness to be actively involved in daily operations and uphold brand standards.
Passion for Authentic Food: Genuine enthusiasm for barbecue and providing exceptional guest experiences.
Financial Capability: The ability to invest in startup costs, working capital, and local marketing.
Community Engagement: Desire to build long-term relationships within their local market through quality food and outstanding service.
Growth Mindset: Interest in developing multiple units or territories once the initial location achieves stability and success.
(Figures are estimates and may vary by market. Always refer to the latest Franchise Disclosure Document for precise figures.)
Total Investment Required: $600,000 – $900,000
Minimum Liquid Capital: $250,000 – $300,000
Franchise Fee: $40,000 – $50,000
Royalty Fee: 5% – 6% of gross sales
Marketing Fund: 2% – 3% of gross sales plus local advertising spend
Working Capital: $150,000 – $250,000 for first 6–12 months
Expected Annual Sales: $1.2 million – $1.8 million per unit (average mature location)
Net Profit Potential: $200,000 – $300,000 per year depending on volume and cost control
Break-Even Point: 12 – 18 months
ROI Timeline: 4 – 6 years depending on market and performance
Revenue Streams: Dine-in, take-out, catering, delivery, retail products, and events
