The Next “Pig” Idea in Franchising
The Next “Pig” Idea in Franchising: PigOut Catering Puts Plans in Motion to “Sow” Targeted U.S. Territories with Mobile Specialty Catering Units
Full-Service Canadian Catering Brand Forecasts Opening in 10 U.S. Markets by the End of the Year; Debuting at the Texas Restaurant Association Marketplace June 28-29
ST. CATHARINES, Ont. – A catering business with five-star restaurant class, yet no need for a full kitchen, warehouse and a bloated volume of overhead expenses? Maybe “when pigs fly.”
Well, take a look above, because hog heaven is here!
PigOut Catering, renowned for popularizing mobile catering in southeastern Ontario (Canada) with its striking pig roaster as a central focal point, announced today its U.S. franchising initiative. Evoking the “WOW” with every special event it caters, PigOut’s initial franchise efforts target Texas and Florida.
“The time is now to target and accelerate growth in the United States. Since launching and seeing tremendous growth in Canada, we are excited to sweep America off its feet with our non-traditional approach to catering,” said Anne Dickson, co-owner of PigOut Catering and a seasoned hospitality executive. “Whether it is a wedding, festival or corporate event, we want to want to be a part of it from start to finish and blow away our guests with an unforgettable catering experience. We have a proven track record in Canada and are ready to bring the same energy to the United States.”
The momentum PigOut has achieved since launching 8 years ago ignited the brand’s growth strategy. Currently, there are seven sought-after mobile unit license operators throughout Canada who are growing their revenues by double-digit percentage points annually – some at a rate of 40 percent.
Looking ahead, as the brand plans for its first ten U.S. franchises by the end of the year, PigOut is making its American debut at the Texas Restaurant Association Marketplace show, June 28 and 29 in Dallas (Kay Bailey Hutchison Convention Center).
“It’s the ‘WOW’ factor that compels our clients to book us time and time again. Our franchisees are the stars of the show – from preparation through presentation,” said Alan Dickson, PigOut Catering co-owner, husband to Anne and also an experienced hospitality executive. “The business model has been built around keeping operations relatively simple with an experience unlike any other, incredible food, professionalism and a high-end presentation.”
PigOut’s state-of-the-art equipment is a key component to setting the brand apart from traditional catering businesses. The roaster, which offers a temperature-controlled oven, two burners and a carving station, is fully portable, made with 10-inch pneumatic tires and the highest quality stainless steel.
To make catering even more accessible, a 16-foot trailer houses the roaster and includes a walk-in refrigerator, prep areas and heavy-duty catering equipment.
Make no mistakes about it, this is not a food truck franchise. PigOut Catering is a full-service, white-linen experiential concept that partners perfectly with event management and entertainment companies for affairs ranging from 20 to 10,000-plus people. Whether for corporate events, weddings, fundraisers, festivals or backyard parties, PigOut offers the flexibility to cater a gathering of any size.
Moreover, it affords franchisees the opportunity to offer a variety of menu items, including the classic pig roast, poultry, beef, seafood and a host of sides and desserts. The reputation it has established has come from its ability to live up to the entertainment value it promises, as well as the fresh, local, additive-free cuisine that clients and their guests have come to savor.
The chef-driven business is ideal for restaurant kitchen crew who want to get out from behind the shadows of management to run and star in their own business. Restaurant and catering experience is a plus, but not required. PigOut Catering franchisees book special events and manage the business through a dynamic software system that allows access anywhere, anytime. Complete with thorough training and ongoing support programs, such as marketing, operations and menu development, PigOut provides franchisees a low-cost, easy-to-operate opportunity.
Alan and Anne Dickson, a pair of successful hospitality executives from the United Kingdom, founded PigOut in 2007. They launched the business together to create a unique catering experience with the highest quality equipment and culinary experience through a revolutionized full-service concept. With seven licensed operators in Canada, the brand is quickly expanding and continuing to “WOW” its clients and guests at every event it caters.
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