Purporting to be the world’s first corn franchise, Aww Shucks is a Black-owned Birmingham-based business specializing in gourmet fire-roasted corn that was formed during the days of the COVID-19 quarantines. Aww Shucks’ owners Avrie and Phillip Powell just announced franchising in December alongside Franchise Creator, with plans to expand through both brick-and-mortar and food truck models, as well as a hybrid model of both.

“Driven by Avrie's plant-based lifestyle and Phillip's embrace of vegetarianism, the duo set out to create a menu that balanced nutritional value with delicious, affordable offerings without the greasy indulgence,” a representative from Aww Shucks said. “Their centerpiece—fire-roasted corn—was chosen for its versatility, whole grain and vegetable properties, and status as a beloved southern cuisine staple.”

Some of the brand’s top-selling corn varieties include garlic herb parmesan, Mexican street corn, Buffalo ranch, and lemon rosemary, and all sauces and toppings are crafted in-house.

As they expand, the Aww Shucks team is looking to get into major cities, including nontraditional locations in airports and arenas. In the short-term, the company wants to penetrate the Southeastern market, particularly in Alabama, Mississippi, and Tennessee.

The average check is between $22-$30 and average store size is 1,200-1,500 square feet.

Dallas-based, 67-unit neighborhood bar chain Bar Louie is looking to ramp up franchising with the November announcement of new restaurant agreements and reduced franchise fees (specifically 50% off franchise fees for Q1 and Q2 for first-time franchisees). Under the new leadership of Brian Wright — who was announced as CEO of Bar Louie last fall — the company is looking to reinvigorate franchisee interest.

Although there is no particular region of interest across the nation, the company has seen most of its success on the East Coast and wants to broaden Bar Louie’s horizons. Currently, the company has signed deals in Indiana and Illinois, and more franchise signings will be announced soon.

“Current and future franchisees are clearly responding to Bar Louie’s new efforts,” Brian Wright, CEO of Bar Louie, said in a statement. “These new incentives enhance the benefits we already offer, such as exceptional support and leadership teams, flexible location options, wide, affluent demographic appeal, and biannual menu updates.”

Continuing the trend of regional foods popping up in other locations, Big Dave’s is an Atlanta-based cheesesteak restaurant with seven locations and aspirations of growing nationally. The restaurant started out as a small space in a gas station and over the past decade, has since expanded to a multi-unit chain.

Although no franchise deals have yet been signed, Big Dave’s has a long-term goal of opening 100 locations over the next two years, with an 80/20 mix of franchise and corporate locations.

“Founded by a native of West Philadelphia, Derrick Hayes, the now rapidly growing restaurant chain will be entering multiple states in 2024,” a representative for Big Dave’s Cheesesteaks said, adding that Hayes spent the past two years preparing for the franchise launch, including hiring Jessie Bray as president of BDC Franchise, LLC, the franchising arm of the company.

The company is not only known for cheesesteaks, but also its cheesesteak egg rolls. The average check for Big Dave’s is $23, and the average location size is 1,500-2,100 square-feet. 

Protein Bar & Kitchen is a Chicago-based, 14-unit, “better for you” fast-casual brand well-known for its high-protein custom salads, wraps, and bowls. With the deluge of fast-casual concepts out there, the company wants to prove that on-the-go food doesn’t have to be overly-indulgent.

After opening its latest location inside the Salt Lake City Airport, Protein Bar & Kitchen announced its foray into franchising and will be announcing a few new franchising agreements in the New Year. The goal will eventually be to open 100 locations over the next five years through franchising, primarily through Illinois and its neighboring states, but also in the Southeast region.

“With no grills, no fryers, no black iron, and no gas, the brand’s business model proves that on-the-go' shouldn't sacrifice health, and health shouldn't sacrifice flavor,” a representative for Protein Bar & Kitchen said. “Equally passionate about guest facing technology as they are about investing in solutions for their restaurant operators, the brand offers fully integrated solutions for mobile, web, delivery, catering, and third-party order channels to simplify operations and provide a frictionless customer experience.”

The ideal square-footage for the new store prototype locations will be 1,500-2,000 square feet.