Franchise Information

  • Get to know Porkchop. Read the website and, when possible, visit a few of our locations.
  • Fill out the Franchise Inquiry Form.
  • We will contact you and discuss your interest in Porkchop.
  • We will send you the FDD and application to fill out, in order to provide (and receive) further information.
  • You will be scheduled to meet our founders and leadership team at our support center in Chicago, Illinois.
  • You will sign either the franchise agreement or development agreement, and pay the initial fees.
  • Finally, you’ll build your future! After locating a potential new site, the site will be evaluated for approval, and training will be scheduled.
  • Upon completion of construction, you’ll be open for business. Welcome to the team!

The royalty at Porkchop is 5% of net sales, paid weekly.

Currently, the marketing fee is 1% of net sales.
This fee covers marketing expenses for the overall brand — including, but not limited to, traditional major media support and digital marketing support (social media, eClub support, Grand Opening support, graphic design services, in-store promotional materials, etc.). We also provide ongoing consultation in support of your local marketing efforts.

We do not have fixed financial requirements. We look at each prospective franchisee on an individual basis. There are many factors to consider. For instance, what type of building are you converting or constructing; are you developing one restaurant or multiple restaurants? After you complete the financial portion of the application, we will discuss whether or not you meet our requirements.

The cost will vary greatly due to the type of building, size, and regional restrictions. You will find our average costs of build-out in our FDD.

Porkchop does not provide financial performance representation in our FDD. However, profitability will depend on the franchisee’s ability to manage the day-to-day operations and finances, as well as factors specific to each location, such as occupancy, minimum wage/labor costs, and local utilities.

After the lease is executed, the drawings, permitting, and construction will take six to nine months.

No. However, each Porkchop must, at all times, have a full-time qualified, experienced manager. You should be responsible for managing and controlling your business on a daily basis, or hire an experienced operations manager to do so.

Porkchop still values the owner/operator. Where it makes strategic sense, we will still sign single-unit franchise agreements. For those seeking to open more than one Porkchop and sign a development agreement, you or a member of your team will need to have experience in restaurant multi-unit operations.

Real wood BBQ and home-style Southern cooking, small-town hospitality, and pig-sized portions are the three legs of the stool at Porkchop. They take some time to learn. Over the past number of years, we have developed comprehensive pre-opening and ongoing training materials and methods to train your management and staff to operate your Porkchop — the same way we did a those years ago.

We are committed to supporting all our franchisees with:

  • An eight-week management training program at one of our certified training restaurants.
  • A team of certified trainers to ensure a smooth and successful opening.
  • A complete operations manual, recipe book, and preparation guide for each of your restaurants.
  • Training and trainers guides for each team member job function.
  • Organization, sanitation, cleanliness standards, and ongoing communication.
  • Suggested opening and closing management procedures.
  • Management and operations systems, tools, and processes.
  • POS training and set-up plus our comprehensive back-of-the-house oversite direction.
  • Ongoing operational and financial-control consultation.
  • Regular visits from your Franchise Support Manager.
  • Annual Porkchop training, which focuses on leadership and preserving the Porkchop culture.

We have helped build and select Porkchop’s all over, with more on the way. This experience helps us select quality sites. We look for locations that are supported with good visibility and high traffic counts, like those near major roads and freeways, as well as locations with strong daytime and residential populations. We do not take this part of the process lightly — if you succeed, we succeed.

We build and look for three types of facilities, ideally between 4800 and 6000 SF:

  • Exiting restaurant conversions.
  • Prominent end-caps.
  • Ground-up freestanding buildings.

We offer assistance and support on:

  • Site selection.
  • Restaurant design and layout.
  • Review and analysis of layout, design and construction drawings.
  • Specified equipment lists.
  • Preferred Porkchop vendors.

To ensure quality and consistency throughout our brand, we have developed
a strong relationship with key suppliers and distributors:

  • National purchasing programs with contract pricing.
  • Fast and accurate support to quickly address and solve any issues.
  • Preferred equipment and service providers.

Although our menu has stood the test of time, we continue to look for new tastes and items that will feed the appetite of our loyal guests. We are committed to continually improving our menu through the introduction of new items, improving our existing items, and running limited time offers. We support each rollout with a comprehensive training guide to ensure flawless implementation system-wide.

Along with Porkchop advertising and marketing programs, we provide our franchise community with guidance and assistance with local programs. We have tried a lot of them, and we are happy to share what we’ve learned over the years. We know what it takes to earn a dollar — and when it comes to spending it, we’re here to help you spend it wisely. We also help with any printed materials you’ll need, because we know the importance of a consistent and effective brand message.

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