Two of the new stores are prototypes for what will follow: the quick-serve Frenchy’s and the fast-casual Frenchy’s Main Street Grill. Glennlock plans for the fast-casual units to eventually comprise 25 percent of the locations, as a way to introduce a more extensive menu and a better environment to capture the corporate crowd at lunch and families for dinner.

“I want to enhance the Frenchy’s brand with my own style as a professional football player and as a successful business owner, while keeping the same level of service and great tasting food that Frenchy’s customers have grown to love,” Glenn says.

As a result, fried chicken still will be the staple, but new offerings will include grilled chicken, pork chops, baked potatoes, salads, Frenchy’s famous sausage in a marinara sauce over French bread, and Creole spinach and artichoke dip.

Prototype stores draw design inspiration from the New Orleans French Quarter—red brick, black lanterns, wrought iron, wainscoting, and ceramic floors. “Our converted locations are just white walls with no personality,” Coachman says. “We want customers to be reminded of the old French Quarters when they come to our locations.”