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Quick Franchise Summary
The Ponko Chicken operating model has been structured with well-defined processes and systems in place, which allows for ease of replication and will make for a straightforward training program with new franchise partners. Learn more about the costs, benefits, and available locations today!
*Please contact "Ponko Chicken" to confirm the accuracy of any information provided on this page.
Business Cost, Fees & Facts for 2022
|Minimum Cash Required|
|Training & Support|
Available In These States:
Ponko Chicken - Franchise
Ponko Chicken Franchise Story
Ponko is home to eats meets west, where Japanese and western fare converge. Also referred to as “Japanese Soul Food” by owner, caterer and home chef, Maggie Antoine. “It’s straight from the heart — Authentically Japanese. Authentically Western.” This unique fast-casual concept aims not only to provide remarkable Japanese inspired comfort food but to provide an experience and atmosphere that makes guests feel instantly welcome.
Ponko is true to the food culture of its creators, founders and sisters. Maggie Antoine and Reiko Clark were raised on Crenshaw Boulevard in the heart of Los Angeles. They attended public schools and frequented local food dives like Tommy’s, Fat Burger, Golden Bird Fried Chicken and Holiday Bowl. When they came home, their extraordinary home-chef-of-a-mom had the best homemade Japanese and all-American classic meals waiting for them.
Maggie inherited an amazing palate and just had the “it,” factor in the kitchen, and eventually invented and perfected the signature PONKO Chicken recipe. She opened and operated a successful catering business when she was only 18. Reiko, a creative went on to a successful career in New York. She worked in the fashion industry as an art director, and eventually landed in branding and marketing where she has had an award-winning career. They both married really great guys from their neighborhoods, and between them, they have reared a band of 5 clever and beautiful multi-cultural millennial children.
Two decades after providing catering for Hollywood studios and corporate clients, Maggie joined her sister Reiko in Atlanta where they crafted a fresh fast-casual menu that revolved around their food heritage and eating culture. They opened their first store in Stone Mountain Georgia in 1998. They envisioned that they could sell Ponko Chicken to the masses and they did. After a 10 year successful run, they decided to take a long deserved break and close temporarily when the 2008 recession hit.
Fast forward to the Fall of 2017. Ponko Chicken joined forces with a business partner, Dr. Patrick Sallarulo, and re-opened it’s doors to a warm welcome and since has consistently surpassed their daily sales quota. Ponko has clearly achieved what we like to call the cravability factor. Many of their guests are eating 2-3 times a week. Their price points are competitive, and although they have targeted their brand for the “millennials”, they have a broad spectrum of visitors eating at their establishment. On any given day, you will see all shapes, sizes, colours and ages enjoying and sharing meals in their dining room. They are a unique product which sets them apart from other “Asian” cuisines and brands. There is not another chicken concept that can be found to compare to the Ponko experience, which might explain their collection of accolades which includes; “Best Selling Taste” at Taste of Atlanta – two years in a row, “Best Fried Chicken in Atlanta” at ATL CluckFest in 2018 and “Top Selling Vendor” at Super Bowl Live 2019.
Ponko is accessible to many guests but strikes a chord with the adventuresome. They are not only “foodies,” but people who are looking to be transported by immersive experiences. This naturally draws Ponko toward more urban settings with large numbers of daytime employees from surrounding businesses and evening residents. These are likely to be a somewhat younger group of customers who have lived in more than one place and value new experiences. Ideally, for Ponko, this translates to city center areas in every major city across the nation. Areas that have a high daytime business and residential population. But do note, with the financial success of their flagship store, which lies in a declared depressed area, has proven that they can also reach more suburbanites just as well. Their flagship store has helped determine the true potential that Ponko holds.
Ponko is Unlike Other Asian Fusion Restaurants
The Ponko Chicken operating model has been structured with well-defined processes and systems in place, which allows for ease of replication and will make for a straightforward training program with new franchise partners.
The Franchisor will provide ongoing training and support in many areas critical to the success of the franchisee’s business, including unit operations and maintenance, customer-service techniques, product ordering, suggested pricing guidelines and administrative procedures.
Ponko Chicken will coordinate development of advertising materials and strategies for the benefit of all members of the franchise network. It will also supply franchisees with consumer marketing plans and materials for use at the local or regional level, and retains the right to approve all local advertising materials that the franchisee chooses to develop. Eventually, all marketing materials and collateral may be uploaded on to an intranet that would provide the franchisees the ability to download documents whenever needed.
The Franchisor or its affiliate will negotiate quantity discounts on behalf of all of its members, passing some or all of these savings on to the franchisees. It will also facilitate the ordering process through its internal purchasing system. This will include elements such as consumables, food, retail items, marketing materials, and other needed items for operating a Ponko Chicken location.
Reporting directly to administration, this department is responsible for the financial and legal oversight of franchisees. Ponko Chicken will be providing support and guidance to franchisees on how to manage their books, but they will ultimately be instructed to hire their own CPA for their individual business.
Ongoing Research and Development
Ponko Chicken management and leadership will continue to research methods and techniques for franchise operations (including purchasing and promotional schemes) that enhance unit-level profitability. There will be continued research and development on how to better operate the locations and how to more profitably manage a Ponko Chicken franchise.
The Next Step
Join an emerging concept serving the increased need for a better culturally innovated restaurant. Join the growing number of owners who have taken control of their futures. Join Ponko Chicken.
To take the next step toward independent business ownership in the franchise industry, please fill out the form.
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