Industry News | August 28, 2017

Freddy’s Celebrating 15 Years of Success

Celebrating its 15th anniversary this month, Freddy’s Frozen Custard & Steakburgers has grown with a commitment to serving high quality, cooked-to-order menu items and premium dessert treats with a smile. As a result, this milestone year has already experienced the opening of 35 Freddy’s restaurants in new and existing markets nationwide, with plans to open approximately 20 more by the end of 2017. Freddy’s will open its first restaurant in Mississippi later this year, which expands the brand’s national footprint to its 31st state.

“Old-fashioned hard work and constant effort have returned very nice system growth and a firm foundation for the future. It has indeed been spectacular,” says Randy Simon, co-founder and CFO. “Since our inception in 2002, we’ve worked hard to garner and maintain a reputation for providing high quality menu items, exceptional service and industry-leading cleanliness. Freddy’s owes much of its success to our dedicated franchisees who have been committed to carrying out our company mission, as well as our growing, loyal base of FredHeads.”

The fast-casual restaurant was founded by brothers, Bill and Randy Simon, and their friend and business partner, Scott Redler. The restaurant was named after Bill and Randy’s father, Freddy Simon, a decorated World War II veteran whose family values and tradition of service are the company’s foundation. Today, Freddy’s has grown from a single restaurant in Wichita, Kansas to 270 locations coast-to-coast.

Franchise opportunities remain in areas across the U.S., including the West Coast, upper Midwest and Northeast. Prospective franchisees must develop at least four locations within their negotiated territory.  Franchisee candidates should also have a minimum net worth of $850,000 and liquid assets of at least $250,000. Excluding the costs of real estate. franchisees can expect the total investment for one restaurant to be $592,810 to $1,999,117 with a $25,000 franchise fee per restaurant and competitive, ongoing royalties.

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