Dallas-based Cowboy Chicken, known for its wood-fired rotisserie chicken and handmade side dishes since 1981, held its fifth annual “CowCon” conference from February 21—23 in Dallas and recognized top performers in the categories of Spirit, Franchisee of the Year and Vendor of the Year. With the help of these CowCon awards recipients, the 22-unit fast casual restaurant chain consistently serves up a welcoming experience centered around the art of cooking over a real wood-burning fire and wholesome food as honest as a handshake.
“Our company’s success is about so much more than delicious chicken, and we have our excellent partners to thank for helping us uphold our uncompromising quality,” says Sean Kennedy, Cowboy Chicken’s president and CEO. “CowCon gives us the chance to honor those who go above and beyond each year to contribute to our brand’s success in the fast casual segment.”
Cowboy Chicken franchise owners, managers and executives from across the United States were in attendance at the 2017 CowCon to celebrate the following winners:
Joe Armstrong of Lincoln, Nebraska—Cowboy Spirit Award: Armstrong received the Cowboy Spirit Award for both his excellence in operation and execution and for carrying forth the tradition of fortitude and perseverance shared by Kennedy and Cowboy Chicken founder Phil Sanders. Described as caring, fair and a world-class boss, Armstrong is revered by his staff. Although his dedication to his store and staff requires long hours each week, Armstrong also graciously volunteers his personal time to counsel and guide fellow franchisees.
Mark Verinder and Chris Vince of Baton Rouge, Louisiana—Franchisee of the Year: This award is given for top performance in sales, survey and evaluation scores, community involvement and consistency in compliance with company standards. Amongst all eligible candidates, Verinder and Vance hold the highest aggregate score.
Ben E. Keith Company—Vendor of the Year: This award was given to Ben E. Keith, the broadline distributor for Cowboy Chicken for more than 20 years, for the company’s ability to service all restaurant locations during Cowboy Chicken’s growth from one store in Dallas to 22 stores in five different states. Ben E. Keith has been an important asset in ensuring the taste and flavor of Cowboy Chicken remains consistent no matter where the restaurant chain grows.
Cowboy Chicken serves all-natural, hormone-free rotisserie chickens that are hand-seasoned in store, marinated for 24 hours and then slowly roasted for two hours over a real wood-burning fire. Other dishes include signature sour cream tomatillo chicken enchiladas, abundant scratch-made sides such as Twice Baked Potaters™, Baked Mac & Cheese, Ranchero Beans and seasonal cobblers baked in-house daily. Cowboy Chicken’s hearty and healthy dishes are available during lunch and dinner for dine-in, take out, catering and delivery.
Cowboy Chicken is currently seeking qualified franchisees to help build the brand in select markets across the U.S..
