Chester's: A Leader in the World of Fried Chicken

Chester's is a well-known franchise in the fast-food sector, celebrated for its exceptional fried chicken for many years. Established in 1952 by W.O. Giles in Birmingham, Alabama, Chester's has carved a unique position within the competitive fast-food industry. With its headquarters still in Birmingham, the company has a rich legacy steeped in Southern hospitality and delicious cuisine. Initially a single restaurant, Chester's quickly gained a following thanks to its delectable fried chicken recipe that won over customers far and wide.

The company ventured into franchising in 2002, marking a pivotal moment in its expansion. Today, Chester's is a prominent name in the fried chicken franchise market, offering a varied menu that includes fried chicken, chicken tenders, sides, and tasty sauces.

What distinguishes Chester's from other fast-food chains is its unwavering commitment to serving consistently high-quality, hand-breaded chicken, featuring a unique spice blend that provides a memorable taste experience. This focus on quality, paired with a welcoming, family-friendly environment, has made Chester's a favorite among local communities and international customers alike.

Training 

Chester's initial brand standard training program spans up to 4 days, blending classroom instruction with hands-on training. This intensive program is scheduled to equip trainees with essential skills and knowledge roughly one week before the restaurant's grand opening.

Key Training Topics

The training covers a wide range of crucial areas necessary for running a successful Chester's Restaurant, including:

• Chester's Story and Training Overview: Understanding the brand's history and foundational principles.
• Operations Manuals, Recipe Books, and Training Guides Review: Familiarizing with essential documents.
• Local Store Marketing and Marketing Review: Strategies for effective local marketing.
• MenuBuilder: Insights into menu planning and customization.
• Restaurant Management: Key management principles and practices.
• Inventory Control and Ordering: Techniques for managing stock and supplies.
• Training Discussion and Support: Interactive discussions and support sessions.
• Visit Follow-Up: Ensuring ongoing support post-training.
• Customer Service: Best practices for excellent customer interactions.
• Food Preparation Procedures: Detailed steps for preparing menu items.
• Packaging Procedures: Proper techniques for packaging food.
• Filtering and Boil-Out of Fryers: Maintenance and cleaning of fryers.
• Breakfast Preparation: Specific training for breakfast items.
• Product Preparation and Specifications: Ensuring consistency and quality in food preparation.
• Customer Service Practicum: Practical experience in providing outstanding customer service.

Training Delivery and Supervision

The training is conducted at the franchisee's restaurant location, eliminating travel costs for trainees. Overseen by Chester's seasoned regional directors, the program is delivered by staff and Area Directors experienced in Chester's Restaurant management and training. Comprehensive Restaurant Training Guides, handouts, and charts are utilized to ensure an in-depth and effective learning experience.

Territory Protection

Chester's does not offer exclusive territories to its franchisees. As a result, franchisees may encounter competition from other franchisees, company-owned outlets, and other distribution channels or competitive brands managed by Chester's.

Non-Exclusive Territory Rights

Franchisees are not granted any non-exclusive territory rights. Chester's and its affiliates retain the right to engage in activities they consider appropriate at any location and through any distribution channels they prefer. This includes internet sales, catalog sales, telemarketing, or other direct marketing efforts. Franchisees are not entitled to compensation for business conducted by Chester's through these channels, regardless of the customers' location.

Restaurant-in-Store Franchise Operations

Franchisees operating a Restaurant-in-Store franchise must conduct their business within the premises of their existing establishment. While they are allowed to advertise outside their location, all sales must occur at the franchised site.