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    Chicken Salad Chick Hosts Second Franchise Conference

  • Industry News March 11, 2015

    Chicken Salad Chick held its second annual franchise owner conference last week at the Auburn University Hotel and Conference Center in Auburn, Alabama. The awards banquet, which was held Monday night, included the presentation of several awards in various categories.

    “We are extremely proud of the group of franchise owners that are a part of our concept and Chicken Salad Chick family,” says president Kevin Brown. “It was an honor to recognize many of them last week, and we are very much looking forward to another great year for our brand.”

    The People’s Choice Award was presented to PCB Chick based in Panama City Beach, Florida. The award is given to the restaurant that received the highest percentage of positive reviews from guests via all social media and corporate submissions.

    100K Club is awarded to the locations that generated an average of $100,000 in sales per month for the year with a minimum of six months reporting. This year’s 100K Club is comprised of HMHM LLC in Mobile, Alabama; the Three Chicks LLC in Marietta, Georgia; and Wishbone Group Inc. in Dothan, Alabama.

    HMHM LLC also produced the highest gross revenue for the year with a minimum of six months reporting.

    The Spirit of the Chick Award went to Potter LLC in Valdosta, Georgia, with an honorable mention to Marietta, Georgia; Tallahassee, Florida; and Mobile, Alabama.

    The Spirit of the Chick is awarded to the team that embodies the spirit of service above self and embraces the opportunity to impact lives around them at every level.

    The owner of the year was SingBev Hospitality LLC. SingBev now represents Chicken Salad Chick as its finest ambassador, demonstrating the ability to meet and exceed standards including: revenue, profitability, brand standards, community involvement, and product/process adoption. SingBev owns six Chicken Salad Chick locations throughout North and South Carolina.

    The corporate employee of the year was Jim Thompson, vice president of operations.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.