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US franchise Slim Chickens is spreading its wings by opening a second site in the UK

Written by Anne Struijcken on Thursday, 25 October 2018. Posted in International

American restaurant chain Slim Chickens is winging it by opening a new site in a shopping centre in Cardiff

US franchise Slim Chickens is spreading its wings by opening a second site in the UK

Just in case you haven’t noticed, Britain has a sweet spot for chicken with several poultry-based restaurants having hatched across the UK over the years – we’re looking at you KFC, Nando’s, Southern Fried Chicken and Selekt Chicken. Unsurprisingly then that US import Slim Chickens is opening its second site in Britain, bringing the country its succulent buttermilk marinated, hand-breaded and fried offerings to the table. 

The first UK Slim Chickens outlet opened its doors in London in March this year. The second eatery is slated to open in a shopping centre in Cardiff before Christmas. It will have a self-ordering kiosk, offer delivery and a click-and-collect service. 

This finger lickingly good news comes after Boparan Restaurant Group (BRG) made a deal with the American franchisor to bring the business to Blighty. While Slim Chickens already boasts 80 stores stateside, securing the franchise agreement with BRG promises to ensure similar success across Britain. After all, the company’s portfolio already includes restaurant concepts like Burgers & Cocktails, FishWorks, Ed’s Easy Diner and Giraffe, which recently announced plans to open in Spain

Commenting on the new franchise deal, Tom Crowley, CEO of BRG, said: “Cardiff is a lively city with a fantastic student population and booming food scene. It was the obvious choice for us to open our first regional restaurant outside of London. We always knew this brand was a good fit for the UK and Ireland and we are pleased with the speed at which Slim’s has already established itself. We’re looking forward to opening in Wales and extending the Slims base into more sites next year.”

Given BRG’s history of successfully rolling out eateries, this is definitely not the last cluck we’ve heard of them. 

About the Author

Anne Struijcken

As editorial intern and in her last year of university, Anne has joined the Elite team to get a taste of what journalism is all about. Outside the office Anne has a pure interest in everything that is going on in the business landscape, has a big passion for art and definitely loves her food. She will be on the lookout for new stories to tell. So make sure you stay in touch.

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