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Charlie & Barney's
Date: 1/6/2004 12:00:00 AM
Written By: Sherri Daye - Quick Service MagazineArticle: Though there are burgers, entree salads, and various chicken dishes on the menu at Charlie & Barney's, the eatery is best described as a chili parlor. You can get the chain's award-winning version of the spicy stew on just about anything.spaghetti, hot dogs, even said entrée salads. "The whole concept revolves around chili," understates Tom Coyle, the chain's Executive Director. "We want to be known as a great chili and sandwich spot."
On its home turf, Charlie & Barney's already has that distinction. For 12 years in a row, its chili earned the title of "Best in Indianapolis." Its popularity is also tangibly evident; the chain's four area units average anywhere from $400,000 to $600,000 each year in sales. For context: A&W (#50 on QSR's list of top chains) units average $364,000. "It's the recipe," says Coyle, "Our product is unique."
Until three years ago, each Charlie & Barney's store made its daily batch of Midwest-style chili onsite. Now, thanks in part to a two-year-old distribution deal with Sysco, the secret recipe chili is mass-produced, canned, and shipped out to not only Charlie & Barney's units, but other foodservice operations, too. If you've wolfed down a chili dog in the Naptown area, chances are it was topped by Charlie & Barney's.
With its wholesale business firmly in place, the leadership team at Charlie & Barney's is ready to concentrate on growing the brand in more traditional ways-kinda.
This fall, under the leadership of Coyle and president, Bill Church-both former members of Roly Poly's development team-the chain initiated a franchise program, offering would-be operators not only the opportunity to open a traditional Charlie & Barney's shop, but also enroll in a limited menu, branded food program. The target market for the limited menu, or express, sites are bowling alleys and c-stores. As of press time, Coyle is on track to open six of these units by month's end.
