Bacon Bros. Ready to Grow Through Franchising

Jan 10, 2017 Industry News
Industry News

Bacon Bros. Public House is looking to “bring home the bacon” with its newly launched franchise opportunity.

With a flagship restaurant already serving throngs of customers in the Greenville, South Carolina area, the farm-to-table, southern-inspired concept is looking to add as many as 15 new restaurants nationwide over the next five years. The company’s first franchise location is scheduled to open in Sugar Land, Texas, at the beginning of February.

“The farm-to-table trend is blowing up right now. Just as every trend, such as gluten free and vegetarian, this one is dominating the market and restaurants like Bacon Bros. Public House are drawing in new clientele and would-be franchisees,” says co-founder Mike Porter.

Bacon Bros. Public House is the brainchild of serial entrepreneurs Eric Bergelson, Mike Porter, Jason Callaway and Chef Anthony Gray. In one of their early meetings, Callaway brought bacon he had fried that morning at home and transported it in a mason jar that he placed in the center of the table where they were gathered. The four men started snacking and talking about their love of bacon. As the pieces quickly disappeared, they realized they had a concept and name for their new restaurant.

Today, Bacon Bros. is bringing something entirely new and unique to the restaurant segment—a farm-to-table, southern-inspired restaurant concept with a focus on bacon and other meats. The menu is seasonal and locally sourced, with a minimum of four menu changes a year to correspond to the seasons. However, some items are available year-round, including the made-daily BBQ, Pimento Cheese with bacon jam, Bacon Caramel popcorn, and an extensive list of handhelds such as corned beef Reuben, pulled pork sandwich, burgers, and bratwursts.

The restaurant also features a cure room near the dining room so guests can see what Chef Anthony Gray is curing.

“A few years back, eating pork, in all its fatty glory, was a health risk. Today, pork is king, fried chicken is a menu must, collards and kale are the vegetables du jour, and, perhaps most shockingly of all, pimento cheese is served as an appetizer,” says Porter. “Factor in the current BBQ blitz and you’ve got a Southern food frenzy, one that will influence dining trends well into 2017 and beyond.” 

With plans to open three new restaurants each year over the next several years, Bacon Bros. is currently seeking both single-unit and multi-unit franchisees. With a franchise fee of $50,000, the total investment to own and operate a Bacon Bros. franchise is approximately $739,000 to $1.5 million.

“Bacon is meant to be shared, so let us share ours with you,” says Porter of the new franchise opportunity.

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