Golden Chick Menu Prices 2020 – Just Released..

The Golden Chick Story began in Central Texas within the late 1960’s when the concept was created by a former employee of a chicken franchise who believed there had to be a much better way to run a franchise system. The delicious chicken, created by the development of secret marination and batter mixes, attracted franchise inquires, and by the time the founder sold the chain in 1982, it had grown to 39 restaurants.

In March 1989, Golden Chick Locations was purchased by a good investment group whose involvement was strongly backed up by the Golden Fried Chicken franchise community. Since that time, the chain has experienced steady growth with new restaurants opening through the region, bringing the chain-wide total to over 150 stores.

In September, 1993, the company introduced exciting new enhancements for the Golden Fried Chicken menu as well since the restaurant appearance and therefore was created Golden Chick, an idea positioned to propel the Golden chain in to the future. As of 1996, brand new stores were called Golden Chick.

It’s been 50 plus years considering that the first Golden Fried Chicken opened in San Marcos, Texas. We feature the best fried chicken, our Original but still the Best™ Golden Tenders, Golden Roast, salads, as well as the best sides in the business. We invite one to visit and enjoy Golden Chick today.

A Tender Story – It happened over thirty years ago – The Original Golden Tender™ came to be. We started making use of the whole chicken tenderloin (the filet mignon of chicken) to make our Original Golden Tenders™. To guarantee great, fresh taste, we marinate our tenderloins, hand-batter and cook those to a delicious golden perfection. Since 1985 the Big Guys have tried to copy us…and they’re still hoping to get it right. The Initial Golden Tender.™ When you Taste the very best…You’ll Ignore the Rest!

Golden Chick was actually a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy in the years after that, too. “There was a time when having five openings per year was a good year,” he stated.

But all that changed this year when Slim Chickens Sunday Hours reimaged its restaurants and added a new menu that included things like chicken salad and roast chicken to select the chain’s fried chicken and chicken strips.

The alterations “helped us become more contemporary,” he stated. They also proved to be a big dose of growth serum, as the chain continues to grow substantially in the years since.

“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage provide a pop for a year, maybe two. That one we were up on high on up-significant increases for approximately four years. We went from doing a handful of unit nxcqek annually to double digits. We’ve been doing that now. And along the way we got increases in average unit volumes.

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