From single-unit owners to multi-unit investors, Huddle House franchisees find satisfaction
When you join the Huddle House family, you’ll go through a validation process in which you talk to other franchise owners. This is one of the best ways to find out what the experience is really like. Owners are on the front lines, and often on the cooking lines, and they can tell you first-hand what it is they love about being a part of an iconic American restaurant brand. Before you have your own conversations, here are some examples of what our franchise owners are saying:
“One of my favorite things about owning a Huddle House is probably the people. We do a lot of work in the community, and we have a lot of regular customers, and we have a lot of long-term relationships with employees. Most of the time, it’s really all about relationships.” — Gregg Hansen, multi-unit owner, Chattanooga, Tn.
“With multiple restaurants, I enjoy the flexibility. I feel like I’m good with managing people. I like being around the food. I get enjoyment out of fixing something, and I’m a good trainer. I like passing on what I know. I also like serving somebody when they brag on it. I’ve got a server’s personality. You’ve got to have a server’s personality. I tell people when they’re applying here, if you don’t like people and you don’t like taking care of them, you might as well not interview here.” — Jamie Hicks, multi-unit owner, Central Kentucky
“We’re in a four-year college town, a little bigger than Mayberry. We’ve got Jack-in-the-Box® and McDonald’s® and KFC®, but we didn’t have anything like a Waffle House®, and I saw a lot of college kids trekking to the next city for Waffle House®, and I figured it’d be a pretty good business. I looked at Waffle House® and I looked at Huddle House, and I really liked Huddle House a lot better … The variety of food set it apart.” — John Roper, Montevallo, Al.
“We serve a variety of customers. Some of them just come in and drink coffee. We have families who come in with their children who really look forward to coming to Huddle House. You’ve got teenagers who come in to just sit and visit. We can meet the needs of just about any age group.” — Fran Sasser, multi-unit owner, Andalusia, Al.
“I shopped a lot of different franchise organizations before I got into Huddle House, and it is far better than any that I looked into. And the investment is not that large in the beginning, and the franchise fees are reasonable. That matters a lot because the financial end nowadays is a big thing.” — Mike Hall, multi-unit owner, Tupelo, Ms.
“You get to know all these people. It’s amazing the ones that know you who you don’t know as well. I’ve been in it long enough now that I’ve had older customers pass away… But you really get to know people when they come in two or three times a week. Sometimes even more.” — Jimmy Brown, multi-unit owner, Naylor, Ga.
“You have to have great shift managers and general managers. They make the difference. If people are only worried about bottom line … I’m not worried about bottom line. I’m worried about providing good service and good food. Then the bottom line comes. It’s when you put the other stuff first is when the bottom line suffers.” — Dave Salverson, Hartselle, Al.