- Membership: Provisional
- Sector: Food & Drink
- Contact: Franchising
- Email: email@example.com
- Tel: 08444100786
- Location: 14 Valley Point, Beddington Farm Road, Croydon, CR0 4WP
In 1994 Chicken Cottage opened in London making its entry into the quick service restaurant market. Over time a speciality menu was developed; different from traditional fast foods, it offered fresh, flavoursome, convenient, affordable and halal food.
Chicken Cottage, wholly-owned by TI Global Holdings Ltd incorporated in Malaysia, has now paved the way for the company to firmly establish a global presence - possessing the organisational strength and maturity for further growth and meeting the challenges that global expansion provides.
Chicken Cottage has been franchising since 1995 and has 90 stores operating in the UK. Stores are predominantly based in and around London with additional stores in Wales and Scotland. International territories include mainland Europe, Africa and the Middle East. Most territories are new starts.
Chicken Cottage, though a British brand, has been acquired by TI Global Holdings Ltd. As part of this change in ownership, construction of a new and rebranded corporate store is underway in the Malaysian capital, Kuala Lumpur.
- Network Size: 51-100 Units
- Franchise Type: Management
- Typical Start-up Cost: £250,000-£350,000
- Minimum Personal Investment: 30%
- Franchise Location: Retail unit
- Market: B2B
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Chicken Cottage provides formally assessed, modular-based training programmes covering all aspects of store management: opening and closing procedures, shift management, management checks, health & food safety and customer service to name a few. These are delivered online and in classroom.
After successfully completing all modules, all franchisees are required to work in a live store environment for a minimum of four weeks, learning cooking procedures and implementing modular training.
Daily Life of a Franchisee
A franchisee's primary role is to implement the franchise system taking ownership of all aspects of the business. Ensuring operational aspects like staffing, stock, food hygiene, product quality and customers service are in line with brand standards. The franchisee can either take a hands-on role or appoint a subordinate to oversee these aspects. In addition, all back office administrative and accounting functions must also be maintained.