Contents

Huddle House is Americas Favorite Breakfast Franchise............. 3

What is Huddle House?.................................................................... 5
The Huddle House Story................................................................... 6
What are my Startup Costs?............................................................ 7
How is Huddle House Different From Its Competitors?................. 8
Who are Huddle Houses Customers?............................................10
Whats Special About our Menu?...................................................11
What Makes a Good Location?.......................................................12
Where are our Growth Markets?...................................................13
Huddle House Franchisee Reviews................................................15
Who Makes a Good Huddle House Franchise Owner?.................16
How to Finance your Huddle House Franchise.............................17
Do I Need Restaurant Experience?................................................17
Huddle House FAQs.........................................................................18
Meet Our Management Team.........................................................20
Next Steps.......................................................................................22

Huddle House is Americas

Favorite Breakfast Franchise
For any meal, any time!
Breakfast is not only the most important meal of the day,
its everyones favorite. When you package a homestyle
meal that everyone loves with amazing Southern hospitality, a half-century of tradition and a lively American diner
that serves any meal of the day at any time of the day, you
have Huddle House Americas favorite breakfast franchise.
At Huddle House, customers are always welcome,
and theyre usually greeted by name. Decatur, GA, was

just a little farm town back in 1964 when founder John

Sparks first came up with the idea for Huddle House. He
saw a group of boys after football practice, huddling up in
his restaurant, helmets and footballs still in hand. Sparks
envisioned a place where the community could gather, or
huddle up, any time.
He focused on breakfast because fewer restaurants
served breakfast and almost none served it 24 hours a day,
despite the fact that 93% of Americans think its the most
important meal of the day, according to the USDA. He also
knew that the key to running a profitable restaurant was to
keep food costs low so you could increase profit margins
breakfast has the lowest food costs of any meal. He added
full lunch and dinner menus so he could stay open 24 hours
a day and literally serve Any Meal, Any Time.

Fifty years later, that Any Meal. Any Time. philosophy still draws people to Huddle House. Today, Huddle
House is a brand to watch; our new Evolution model
restaurants are posting higher revenue numbers than ever
before, and we are expanding into sections of the country
that have never had anything like a Huddle House.
If you havent visited a
new Huddle House, you
are in for a surprise.
Compared to other fullservice restaurant brands,
the Huddle House initial
investment is relatively
affordable. Huddle House
restaurants are smaller
than Dennys or IHOP restaurants, which saves money
and allows staff to get to know their customers. With
Huddle House, franchisees can own a down-home, family-style restaurant that has the backing of an iconic brand
name with a 50-year history and hundreds of locations.

A flexible restaurant franchise

Huddle House requires a minimum net worth of
$600,000 and a minimum liquidity of $200,000 for development of new restaurants. For franchisees purchasing
existing restaurants, these requirements may be lowered
depending on the specific situation.
The total investment necessary to begin operation of a
Huddle House franchise is $397,660 to $1,421,310 for a
New Development Unit and $105,660 to $655,810 for a
Resale Unit.
Huddle House has
three types of restaurants: travel center
locations along major
thoroughfares; restaurants adjacent to convenience stores; and the
most common locations

are restaurants serving a small community.

Were continuing to pick up the pace of our expansion, says Huddle House franchise CEO Michael Abt.
We significantly lowered our initial investment and are
increasing our sales and top end. Were working on improving our franchise margins, making us one of the most
attractive food franchises in the market today.
Were actively recruiting franchisees to grow along with
our iconic brand, people with and without restaurant experience. Huddle House gives franchisees the training and
support they need to follow our proven formula to do well.
The main ingredients you bring to the table are passion,
leadership and business acumen.

What is Huddle House?

An iconic breakfast franchise with
Southern hospitality and big portions
at a fair price
Americans have a unique love affair with breakfast.
We love traditional breakfast foods like cooked-to-order
eggs, crispy bacon, buttery waffles, grits, juicy steaks and
biscuits with sausage gravy. Breakfast is a unique meal
segment; you might not order the same sandwich for
lunch five days in a row, but youll order the same breakfast every day without thinking about it. When it comes to
breakfast, we are creatures of habit.
Huddle House understands Americas love for hearty,
homestyle breakfasts served in a friendly environment.
Our company motto is Any Meal. Any Time. and weve
been serving up breakfast favorites 24 hours a
day since 1964. According to internal Huddle
House data, we prepare
some 40 million eggs
and 30 million pieces
of bacon each year
enough eggs to stretch

more than 1,100 miles and enough bacon to stretch

from New York to Los Angeles. The Huddle House menu
includes a variety of popular lunch and dinner items such
as BLTs, burgers, fries and shakes; regional favorites like
country-fried steak; and American classics like ribeye
steak and potatoes.
And whether our customers want a cheeseburger and
onion rings at midnight, a bowl of chili at 5 a.m., or a platter of steak and eggs at 3 oclock in the afternoon, Huddle
House is always happy to serve them with a smile. Our
tasty, affordable food has drawn people here for nearly
five decades. Our friendly staff keeps them coming back.
While weve established
our niche in small towns
underserved by other franchise breakfast restaurants
meaning more profits for
our franchisees, we are also
sprouting up in major metropolitan areas and nearby
universities. When you factor
in that lower food costs for
breakfast foods lead to higher profit margins for Huddle
House franchise owners, it is
no wonder that new Huddle
House locations are opening all over the country. With
more than 400 restaurants open or under development,
we are aggressively expanding with plans to open an additional 100 restaurants over the next three years.

Small towns benefit when we open up

We embrace small-town America.
Other restaurant chains bypass these smaller markets,
but Huddle House has a long history of working in these
underserved communities. In many towns we target,
we are the only sit-down restaurant with table service. A
town with fewer than 15,000 people and one main street
intersection wouldnt fit the location criteria of many other
full-service restaurants, but this is one of the sweet spots

for a Huddle House.

At the same time, were continuing to expand into
larger markets as well. With over a year of continuous
positive growth, our iconic brand has over 400 restaurants
open or under development across the nation. Our meteoric growth is projected to continue for years to come,
as we plan to open 100 additional restaurants in the next
three years.
People come to Huddle House to celebrate birthdays
and anniversaries, to fuel up after the football game, to
find out whats happening with neighbors over a cup of
coffee. They visit often, too. It isnt unusual to see customers come in several times a
week and even multiple times
a day. We become the meeting place often the only
place to go to share whats
happening around town.
Aside from a relaxed
atmosphere, we offer a
streamlined menu, clean
environment and the most
hospitable service around.
Visit a typical Huddle House
and youll hear Hey, hon!
or Hey, darlin! as our team
members greet regular customers. We treat our guests
as family, and we go to extra lengths to make sure they
love our food and feel welcome while they eat. Southern
hospitality a sincere caring for our customers is a
core part of our culture.
Whether it is the family visiting after a late-night ball
game, the social group meeting for early morning coffee
and breakfast or the widowed elderly guest who eats with
us seven days a week, they all tell us, Were so glad
youre here.
Were glad to be one of the few food franchises that
cares about small towns, and we are happy to fill a much
needed niche serving Any Meal. Any Time.

The Huddle House Story

Where the huddle comes in
Huddle In. Huddle Up. Huddle Happy.
Youll see these words repeated in the dcor of our restaurants, and they hearken back
to a simpler time when founder John Sparks
was just forming the concept for his budding
restaurant chain. At his eatery in Decatur,
GA, one evening in 1964, he saw a group of
boys gathering after football practice. One
of them held his football in one hand and
his helmet in the other. It looked as if the
group were in a huddle, talking and laughing together. It was at that moment that he
decided Huddle House was the perfect name
for his restaurant chain. It became the community go-to place where folks would gather,
or huddle up, for great food and good times
after Friday night football games, for Sunday
brunch after church, or anytime.
The concept is particularly meaningful
when you consider our target communities.
While its true youll find our restaurants most
anywhere, from large urban areas to interstate travel centers, college towns and small
town America, our key demographic is found
everywhere where families eat together at
the dinner table places that celebrate community. People want more options for breakfast than just fast food. Thats where Huddle
House fits in. We gravitate towards people
and places that value the importance of the
American family, because in doing so, we
know we can build a strong customer base
that will return time after time.

Any Meal. Any Time.

Any Meal. Any Time. Thats another
phrase youll see repeated throughout our

restaurants. For five decades, the Huddle

House brand has been devoted to providing
outstanding hospitality, great service, generous portions, fair prices and quality, homestyle food cooked to order. Huddle House has
stayed true to these values.
Although Sparks passion to serve good
food in a warm, friendly environment that
brings folks together remains intact, much
has changed since the first Huddle House
opened its doors. Our newest Evolution restaurant design features a look thats bright,
colorful and reminiscent of Americas classic neighborhood diners. A new logo adorns
signs and menus. The menu now includes a
variety of breakfast, lunch and dinner entrees
that take their place beside the Huddle House
classics like burgers, fries and shakes.
Our newest restaurants have our iconic
open kitchens our guests get to see firsthand how fresh their meals are because the
cook prepares them in plain sight, but they
also have much more flexible seating. We still
use booths and now have a range of tables
our guests can string together to seat big
groups. This has helped increase our sales,
as it is now possible for large families to drop
by after church or for the Little League team
to celebrate over milkshakes and fries after
an epic win.
With the signing of five new franchisees at
the beginning of 2015, we are poised to con-

tinue our growth everywhere families love to eat together.

With almost 400 locations around the country, our motto
of Any Meal. Any Time, may soon need to be amended
to include Anywhere.
Under CEO Michael Abt, above, Huddle House is
poised to grow beyond our Southern, Southwestern and
Midwestern footprint. We have new menus and our best
ever programs to welcome new franchisees, from singleunit owner/operators in small towns to larger investors
looking to open 24-hour locations in truck stops or convenience stores.

What are my Startup Costs?

Huddle House is one of the most affordable breakfast franchises
For new restaurant development, Huddle House franchisees typically need a minimum liquidity of $200,000
and a minimum net worth of $600,000. Investments
can range from $397,660 to $1,421,310 depending on
whether you are remodeling an existing restaurant or you
are purchasing land and building from scratch. Investment

Item 7 Information
Expenditures

Low
Amount

High
Amount

Method of Payment

When Due

To Whom Payment is to be Made

Initial Franchise Fee

$25,000

$25,000

One Payment

When you Execute the

Franchise Agreement

HHI

Training Fee and Travel

and Living Expenses
While Training

89,902

12,990

As Arranged

Before Opening

Suppliers of Transportation, Food

and Lodging

Real Estate (Purchased

Land)

168,000

250,000

As Arranged

As Arranged

Seller

"Real Estate (Leased

Land)

$50,000

$200,000

Progress Payments

As Arranged

Contractors or Excavators

First Months Rent"

4,500

8,000

Monthly

As Arranged

Third-Party Landlord

Site Development

143,000

270,000

Progress Payments

As Arranged

Contractors or Excavators

Improvements

130,000

497,000

Progress Payments

As Arranged

Contractors

Equipment and Seating

127,000

168,000

Financed or As
Incurred

As Arranged

Vendors or HHI

Signs and Dcor

32,000

68,000

As Arranged

As Arranged

Vendors

Site Plan/Engineering
Drawings

5,000

25,000

As Arranged

As Arranged

Vendors

Smallwares, Opening
Inventory and Uniforms

40,000

50,000

As Arranged

Before Opening

Vendors or HHI

POS System

12,000

25,000

Lump Sum

Before Opening

Vendors

Help Desk and Maintenance

225

275

Monthly

Before Opening and

Monthly thereafter

Vendors

Computer Related Secu- 900

rity Services

2,000

Annually

Before Opening and Annually thereafter

Vendors

Customer Feedback
Program

45

45

Monthly

Monthly

Vendors

Miscellaneous Opening
Costs

6,000

16,000

Lump Sum

Before Opening

Vendors, HHI, Governmental Authorities, Utilities

Additional Funds-3
Months

6,000

12,000

As Incurred

As Incurred

Employees and Vendors

Totals

$397,660

$1,421,310

costs are significantly lower for remodeling an existing

restaurant or by reopening a formerly closed location.
One of our directors of franchise development can
provide more detailed information. Heres a look at the
startup costs as outlined in Item 7 of our latest Franchise
Disclosure Document. Keep in mind these ranges include
the lowest amount a franchisee invested in a Huddle
House to the highest. Some franchisees lease the land.
Huddle House franchisees not only enjoy cash flow from
their restaurant operations, they may increase their potential equity by buying land and building a restaurant.

How is Huddle
House Different
From Its Competitors?
Southern hospitality,
generous portions
at a fair price
Walk into your average
fast food restaurant. You dont even have to look at the
menu because you already know the handful of items they
offer for breakfast. Hope you didnt get there at 10:35, or
11:05, or five minutes after whatever arbitrary time they
stop serving breakfast, because youll be out of luck. You
got in, ate fast, got out, and moved on.
Walk into your local Huddle House. Chances are, before youre even fully through the door, somebody hollers
out, Hi! Welcome to Huddle House! or Hey, darlin! in
a way that sounds sincere because it is. What you dont
hear is some disembodied monotone voice over a loudspeaker that mutters automatically, Hello-welcome-to(insert any fast-food chain)-may-I-take-your-order-please.
Youll grab a seat in a booth, table or at the counter, closing your eyes and breathing in the heady aromas of coffee
brewing, eggs frying, bacon sizzling and waffles baking.

Youll probably see some folks you know and wave at

them before a quick but friendly server comes over to set
up your coffee cup and take your order. If youve been
here before, shell ask how your family is. If youre new,
shell notice, and shell ask where youre from and whether youre staying in town long. If you order that same thing
for breakfast on a regular basis, chances are theyll start
cooking your meal before you even sit down.
While your breakfast is being cooked to order, another
server will stop by and top off your beverage or coffee. Hell ask you how youve been. Hes curious about
whether youre getting a waffle again today or if youre
back for the steak and eggs.
The manager might stop by,
if she gets a break from the
grill, to see if your steak is
cooked just right and make
sure you had your favorite
steak sauce. Youll notice
that everyone working contributes to making sure you
have a great experience, not
just your server. Thats what
hospitality really means. We
treat you the way we would if
you came to our house for a meal.
Everything about this experience draws customers into
the Huddle House hospitality, which truly sets us apart
from other restaurants. Customers make friends here.
Our managers and servers get to know folks, even share
Thanksgiving meals with them and pop in to see how they
are when theyre feeling sick. Our franchise owners know
that one secret to building a highly profitable restaurant
is increasing visit frequency, and they understand that
Huddle House does this by being as hospitable as possible. You cant fake hospitality, and customers know the
real deal when they see it.

Why breakfast matters

Huddle House is open 24 hours a day, and we serve
Any Meal. Any Time. For a lot of our customers, that

means breakfast. About 60% of our sales come from

the breakfast menu, no matter what the time of day, and
that translates into better returns for our franchisees.
Restaurant owners know breakfast carries the highest
margins out of all the day parts. Our restaurants stand
out in a segment where theres less competition to begin
with. When you consider where to buy a sub sandwich
for lunch, dozens of places come to mind. When youre
looking for a good homestyle breakfast, you can practically count the brands on one hand. A consistently great
breakfast, it turns out, is hard to find in most markets.
Breakfast is one of the most underserved meal segments, even though 93% of Americans agree its the most
important meal of the day, according to the USDA. There
is less competition for the breakfast dollar, and breakfast
restaurants generally have lower food costs than other
meal segments. This translates into higher profit margins.
When you add in a 24-hour ability to serve a high-margin
meal that everyone loves, you have tremendous potential
for a profitable business.
Our kitchens are open, in full view of our customers.
Eating breakfast at a Huddle House is an experience
listening to servers call out your order and watching a
cook prepare your meal is not only fascinating, it is a sure
sign that your breakfast is as fresh as it can be. Freshly
prepared breakfast isnt that common, and in most markets the breakfast segments are underserved.
This is one of the many reasons why our brand is experiencing rapid growth around the country. We recently
announced plans to expand into 100 new locations over
the next three years. Wherever we go, Huddle House be-

comes a part of the community by getting involved in local

fundraisers and school activities. Our restaurants provide
jobs in towns where jobs are sometimes hard to come by,
and if youre wondering whether folks like these jobs, just
ask our managers about our turnover. Restaurant workers are a transient bunch, and theres always going to be
some turnover. But at any given Huddle House, youre liable to find servers, cooks or managers whove been with
us for 10, 15, 20 years or more.
Huddle House expects to accelerate its pace of growth
over the next three years. The growth will be accomplished primarily through franchising by both single-unit
and multi-unit investors in a range of market sizes, including urban areas, small towns, travel centers, and convenience sites. In addition, Huddle House is offering incentives to existing franchisees for adding more units and for
remodeling existing stores.
As CEO Michael Abt likes to say, Towns are better off
when Huddle House comes to town.

be able to rattle off some names. Many customers eat at

their favorite Huddle House not just every day, but sometimes several times a day.
One customer, Barry Robinson, liked us so much and
to visit us so often, that he decided to open his own Huddle House breakfast franchise location in Hahira, Georgia.

Who are Huddle Houses Customers?

Our customers come from all walks of life
When you first ask yourself, Who are my customers?
the easy answer is, Everyone! But to find out who the
real Huddle House customer is, it helps to understand
the communities and locations we serve. Our most common locations are small towns. This is where youre most
likely to find folks who love the brand of classic Southern
hospitality youll find in every one of our restaurants. Our
customers are all ages and from every walk of life. Visit
our Facebook page, and youll see tons of smiling kids,
couples enjoying a meal out and grandparents taking
their little ones out for a treat. Our popular pictures on our
Facebook page show people of all races and ages enjoying the rib-sticking, homestyle dishes that are served at
every Huddle House.
Because were in nearly 400 locations around the country, its not surprising that our customers are so diverse.
Were in small towns, big cities and nearby universities in
college towns. We serve a lot of seniors on fixed incomes,
many who dine with us on a daily basis. We serve workers before and after shifts, travelers looking for a sit-down
meal and just about anyone else in our area. Ask our
servers and managers who our customers are, and theyll

10

I liked it so much, I finally bought one, says Barry, a

42-year-veteran of the supermarket industry. Ive always
wanted to have my own business, and Huddle House
made the most sense to me from both an entrepreneurial
and a personal perspective. Even though I dont have
restaurant experience, I knew Huddle House had the systems in place that if my team and I executed that properly,
wed run a great restaurant. I didnt have to reinvent the
wheel.
Stories like Barrys, of customers who enjoy our hearty
and affordable food so much they stop in multiple times a
day, are more common than youd think:
We have one customer who comes in three times a
day, says Elaine Harris, who manages the Huddle House
in Monroe, GA. Since his wife passed away, he doesnt
have anyone to cook for him. If he goes too long without
coming in, we go check on him. He just lives up the hill.
Another Monroe customer comes in twice a day with
his wife; still others are breakfast regulars. Elaine, who
started with Huddle House 14 years ago in Winder, GA,
knows almost every one of her customers.

Customers like the environment, the people, says

Elaine. We stand and talk to our customers. Ill go to
Thanksgiving dinner with our customers. Its like family.
We also have locations in travel centers and attached
to convenience stores. These venues cater to a very different type of customer. We serve truckers who are very
loyal and will seek us out, often planning stops where
we are located. We also serve families looking for a less
hectic, sit-down meal with real table service.
Debra Hudson, manager of the Pilot Travel Center location in Madison, GA, mostly caters to truckers and folks
just coming through town briefly and looking for a bite to
eat. But that doesnt mean she doesnt get regulars, too.
The Big Rig menu is good; we sell a lot of it, she
says, referring to a menu of meat and two sides offered
at some of the travel center locations. We do get locals,
but probably 75% of our customers are truckers. Truckers
love that Huddle House offers great food at low prices and
has healthier options available, too, like sugar-free syrup,
something thats hard to find on the road.
Among her regulars are some good-sized groups. On
Mondays, we have a regular group that comes in, and we
also have a Tuesday morning group.
At the Milledgeville, GA, Huddle House, on East Hancock Street, students from nearby Georgia College come
for the free wi-fi, coffee refills and affordable but filling
food.
It slows down in the summer a bit, but plenty of noncollege locals are in and out of the booths all day. They
used to say this was the old peoples place, but now we
offer free wi-fi, says Jeanne Stanley, director of operations for several Huddle House restaurants in the area.
Youve got to tailor your marketing depending on what
youre going through.

Whats Special About our Menu?

The Huddle House secret weapon
It is inevitable, when talking about Huddle House for
any length of time, for someone to bring up that other

11

restaurant chain that offers similarly named products. But

anyone who has eaten at a Huddle House knows theres
no comparison. We have our branded Southern hospitality
to make us stand out, and our restaurants are known for
their cleanliness. Our breakfast menu is much broader, as
are our lunch and dinner options.
Its true our competitors serve waffles, although we
dont think theres any competition. But one thing we have
that they dont is a fryer. That gives us a lot of flexibility.
You wont find something as basic as French fries with
those other guys, and you wont find something as special
as shrimp. They cant make options like fried cheese
sticks. We want our customers to have a lot of choices,
and theyve told us over and over again with their patronage that they love the blend of American diner and Southern classics that populate our menu.

Heres how our menu breaks down:

Breakfast
You cant have a conversation about Huddle House

without talking about breakfast. Huddle House is first and

foremost a great breakfast place. And best of all, Huddle
House is open 24 hours, and our motto is Any Meal. Any
Time. Customers love that they can have steak and eggs
at 5 a.m., biscuits and gravy at 2 in the afternoon or enjoy
a waffle at dinnertime.

atand-two menu at select restaurants. This allows customers to choose from dishes including ribeye steak, baked
potatoes, shrimp, chicken tenders, country-fried steak with
gravy, mashed potatoes, green beans and chopped steak
with mushroom gravy. And for dessert, theres always
cheesecake and some rotating options like pecan pie.

Folks can go traditional with a breakfast platter of

eggs, grits, country ham,
hashbrowns and a waffle
on the side. Maybe theyll
order an omelet-and-toast
combo. Or they can pile
up all their favorites into
one steaming mountain of
breakfast: the Southern
Smothered Biscuit Platter, which features sausage, hash
browns, gravy, cheese and scrambled eggs, all atop an
open-faced biscuit.

Residents of all ages keep coming back for the friendly

service and the varied menu, says Jeanne Stanley, director of operations for a group of Huddle House restaurants
in central Georgia. Its one of the best places for breakfast. Its sometimes underestimated because we have
much more than breakfast.

Franchisees love that breakfast typically constitutes

about 60% of sales, and breakfast food costs are lower
on average than non-breakfast costs 21% compared
to 28%, according to internal Huddle House data. That
means a higher profit margin for owners.

Lunch
When you think about classic diner fare, certain items
come to mind: Country-fried steak. Burgers, of the single,
double and triple variety. Fries, both regular and sweet
potato. Salads, with grilled or crispy chicken. Club sandwiches. BLTs. And dont forget those shakes! Customers
can choose from chocolate, vanilla, strawberry, Nutter
Butter or Oreo. Not everyone wants to shovel down
lunch through a drive-through window. Customers love
having a sit-down option for a chop-house burger, fries
and a shake, just like in the old days.

What Makes a Good Location?

Keys to finding a great site
Huddle House is the type of restaurant that can work
in many markets, and we work with all our franchisees
to make sure they have the best possible scenario to do
well. We have hundreds of Huddle House restaurants
across the country, and are planning to open hundreds
more: from major metropolitan areas like New York City,
to suburban areas outside Atlanta, GA, to small towns like
Joshua, TX.
Huddle House is a flexible concept that can be adapted
for most markets. Our real estate development experts
have developed a list of ideal criteria:
Minimum population is preferably about
12,000 within a 5-mile radius in rural locations.
Overall trade area should be growing or
stable.

Dinner

Interstate locations, if possible, have a minimum traffic count of 24,000, with a small-town
population of 7,000 -10,000 within a 3-mile
area.

A meat-and-three is a Southern restaurant that offers a

selection of meat with a side of three vegetables. Huddle
House offers its own version of that tradition with a me-

Lot size for freestanding restaurants is usually a minimum of 25,000 square feet, unless
parking can be shared with adjoining lot.

12

 Minimum lease space of 2,400 square feet

is best for joint development in c-stores, truck
stops, hotel/motels and shopping center endcap locations.
Minimum of 36 parking stalls is desired.
Good accessibility into location is a must,
and two curb cuts are preferred.
Preferred maximum traffic speed of 45 mph
at site.
Average travel time to work should be 30
minutes or less.

In addition to the limitless possibilities when it comes

to opening new restaurants, Huddle House also offers
opportunities to purchase existing franchise or company
restaurants and reopen former Huddle House restaurants
in various markets. For more information on these resale
or remodel opportunities, please contact Cassidy Ford,
Franchise Development Manager at 254-644-1503 or by
email at cford@huddlehouse.com.

Where are our Growth Markets?

Retail support such as Wal-Mart,

Kmart, Lowes, Target, etc. ideally will
be within one mile of site.
Proximity to 24-hour retail/wholesale/warehouse/manufacturing may enhance 24-hour
operations. Ideal household income is between $32,000 and $75,000 per year.
Unemployment rate is optimally less than
10%.

Remodel, repurpose

Our sweet spot is in the American

hometowns other brands forget
Contact for states west of the Mississippi (in red):
Jeff Hood, Director of Franchise Development,
jhood@huddlehouse.com, 214-491-7033
Contact for states in yellow:
Billy Evans, Director of Franchise Development,
bevans@huddlehouse.com, 404-372-5633
Contact for states in orange:
Jennifer Nolan, Director of Franchise Development,
jnolan@huddlehouse.com, 678-779-1789

13

Every brand has its sweet spot that place where

the stars are aligned perfectly to give the new franchisee
the best possible opportunity to thrive, a place where the
franchise can thrive. For Huddle House, small towns are
one of our sweet spots. We have restaurant in big cities
and paired with travel centers along interstates, but our
biggest opportunities lie in the markets other brands reject
as too small. Huddle House restaurants thrive as the first
choice in secondary markets that dont fit other brands
growth models. In a smaller market thats lacking in breakfast concepts and table service choices, where the only
other options might be fast food, Huddle House can thrive.
For the franchisee, its a win-win situation because you
can still get land at reasonable prices in areas that arent
glutted with competitors. You can imagine how welcoming
these communities are to Huddle House. Theyre grateful
to have a Southern-style dining experience where they
can count on great hospitality and delicious comfort food
at amazing prices. We have people who come into our
restaurants not only every day, but sometimes multiple
times a day. Our customers tell us, Were so glad youre
here. Please dont close. And as a 24-hour restaurant, of
course, we never will.

Nashville
Mobile-Pensacola
Tyler-Longview (LFKN & NCGD)
Dallas-Ft. Worth
Waco-Temple-Bryan
Abilene-Sweetwater
San Antonio
While no one would consider Charlotte a small market,
Huddle House franchises would do well in the numerous
small towns that surround the area. Consider a further
breakdown below of potential suburban markets in the
Charlotte market:

We are currently targeting larger metropolitan areas

where wed like to build more Huddle House restaurants
and we are open to thousands of other small town locations. Locations would be in suburban or rural regions
around these cities:
Charlotte
Greensboro-High Point-Winston-Salem
Norfolk-Portsmouth-Newport
Knoxville
Raleigh-Durham
Greenville-Spartanburg-Asheville-AN
St. Louis
Oklahoma City

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Youve probably never heard of Denver, NC, but 13,000

people call this Charlotte suburb home. Manufacturing,
transportation and warehousing are the top employment
segments, and the people who work those third shifts
would probably find Huddle House particularly appealing.
Our franchise specialists can talk to you in detail about
your market and beyond.

Huddle House Franchisee Reviews

From single-unit owners to multi-unit
investors, Huddle House franchisees
find satisfaction
From single-unit owners to multi-unit investors, Huddle
House franchisees find satisfaction When you join the
Huddle House family, youll go through a validation process in which you talk to other franchise owners. This is
one of the best ways to find out what the experience is
really like. Owners are on the front lines, and often on the
cooking lines, and they can tell you first-hand what it is
they love about being a part of an iconic American restaurant brand. Before you have your own conversations,
here are some examples of what our franchise owners are
saying:
One of my favorite things about owning a Huddle
House is probably the people. We do a lot of work in the
community, and we have a lot of regular customers, and
we have a lot of long-term relationships with employees.
Most of the time, its really all about relationships.
Gregg Hansen, (above with wife Maria) owner 19 Huddle
House breakfast franchise locations, Chattanooga, TN.
With multiple restaurants, I enjoy the flexibility. I feel
15 like Im good with managing people. I like being around
the food. I get enjoyment out of fixing something, and Im
a good trainer. I like passing on what I know. I also like
serving somebody when they brag on it. Ive got a servers
personality. Youve got to have a servers personality. I tell
people when theyre applying here, if you dont like people
and you dont like taking care of them, you might as well
not interview here. Jamie Hicks, multi-unit owner,
Central Kentucky
Were in a four-year college town, a little bigger than
Mayberry. Weve got Jack-in-the-Box and McDonalds
and KFC, but we didnt have anything like a Waffle
House, and I saw a lot of college kids trekking to the
next city for Waffle House, and I figured itd be a pretty
good business. I looked at Waffle House and I looked at

15

Huddle House, and I really liked Huddle House a lot better

... The variety of food set it apart. John Roper, Montevallo, AL.
The nice part about a franchise is that you are buying
into the experience and knowhow of a system that has
been successful. The training programs are designed to
help you be successful even if you have no prior food
experience. You must provide the desire to succeed and
the ability to hire the right people and then manage them
carefully. David Worthley, multi-unit owner, Virginia
Beach, VA.
I shopped a lot of different franchise organizations
before I got into Huddle House, and it is far better than
any that I looked into. And the investment is not that large
in the beginning, and the franchise fees are reasonable.
That matters a lot because the financial end nowadays is
a big thing. Mike Hall, multi-unit owner, Tupelo, MS.
You get to know all these people. Its amazing the
ones that know you who you dont know as well. Ive been
in it long enough now that Ive had older customers pass
away... But you really get to know people when they come
in two or three times a week. Sometimes even more.
Jimmy Brown, multi-unit owner, Naylor, GA.
I went to Huddle House in college; that was probably
my first experience. I ate there a few times. It was fine; it
was breakfast food. After not being a loyal Huddle House
customer and then getting into it, the food quality has

improved dramatically from what I remember to where I

am today. The capital to enter was very minimal, and so
we figured if we got the right people in place, we could do
well. Matthew Flynn, multi-unit owner, Memphis, TN.

and oversee their franchises on a larger scale.

We can take on a wide range of individuals to thrive in
our brand.

Financial considerations

Who Makes a Good Huddle House

Franchise Owner?
A background in business,
a passion for people
Peggy Chambers knows how to work a breakfast shift.
She should; shes been working for Huddle House for
more than two decades. The owner of the Marietta, GA,
Huddle House steps away from the waffles and omelets
long enough to wipe her hands on her apron and chat with
some customers who just sat down in a booth at the end
of the open kitchen. She offers coffee, drinks of course,
the server has already taken care of that. Peggy excuses
herself and returns to her griddle duties without missing a
beat.
Youd never know she was the franchisee. She started
out as third-shift server in 1990 and went on to be a manager, trainer and area supervisor for Huddle House. In
1999, she took over as franchisee of the Marietta restaurant. Her grandson Josh works here now, too.
Those stories are not uncommon at Huddle House.
We cultivate a welcoming atmosphere, and we truly value
family even when our franchise owners arent related
to their employees, they still feel like family. And although
there are cooks and servers and menus, restaurant experience isnt as important as you might think when it comes
to ownership.
What Huddle House is really looking for is someone
with a strong business background, either with experience
working for others, like Peggy did, or someone who might
be in business for themselves already. Our seasoned
leadership team can teach franchisees everything they
need to know to be in their restaurant on a day-to-day basis or how to hire a general manager for multiple locations

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Huddle House is a 24-hour restaurant with great

service, great value and a customer base that feels like
family. Customers feel welcomed the moment they walk
in; there are no strangers at a Huddle House. We pride
ourselves on our unique brand of Southern hospitality,
and were looking for franchisees who embrace our core
values.
Some owners want to set up a Huddle House in their
own community so folks will have a place they can call
their favorite restaurant, right in their own hometowns.
Some want to open up a mini-chain of restaurants, like
Gregg Hansen of Chattanooga, because they believe in
the Huddle House philosophy so strongly they know they
can execute it on multiple platforms.
One of my favorite things
about owning a Huddle
House is probably the people, says Gregg, who owns
eight restaurants in East Tennessee and North Georgia.
We do a lot of work in the
community, and we have a
lot of regular customers, and
we have a lot of long-term
relationships with employees. Most of the time, its really
all about relationships.
A prospective Huddle House franchisee looking for
a new restaurant must have a net worth of at least
$600,000; liquid assets of a minimum of $200,000 in cash;
and good credit. Huddle House can put you in touch with
servicers providing several financing options, including
SBA loans.
One-third of our franchisees had no previous food service experience. While food experience is not necessary,
strong business acumen is required.

Huddle House is known across the country for its great

food and its Any Meal. Any Time. slogan. If community,
hospitality and a commitment to great service and great
value are important to you, you might be just right for
Huddle House.

How to Finance your

Huddle House Franchise
SBA, community banks have a history of
funding Huddle Houses
Its been tough in the last few years to obtain financing
to start a business, but it can be done especially with
the right help. Because it has been an iconic brand for half
a century, SBA loans and community bank financing are
more accessible than with many franchise brands. Huddle
House restaurants are fixtures in a community, providing
jobs and gathering places in towns that may not have other options. Bankers know this, and our franchisees have a
track record of obtaining loans, even in the recession.

Local and community banks

The biggest single source of financing is local banks,
which is supported by guarantees through Small Business Administration loan options. We do work with some
national SBA lenders, but we have found local banks to be
less restrictive about criteria such as previous restaurant
experience.

Small Business Administration loans

Huddle House is an approved franchise on the SBA
National Registry, which is accessible to all SBA commercial lenders. The SBA Registry offers a list of franchises
that have had their Financial Disclosure Documents and
operations vetted by the Small Business Administration,
giving lenders access to information that minimizes their
risk. Huddle Houses presence on the SBA Registry saves
several steps in the SBA lending process for franchisees.

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Tapping a 401(k) or IRA

A franchisee or a family member can tap into a 401(k)
or IRA retirement savings to fund a business without facing financial penalties for early withdrawal as long as
they do it the right way. Huddle House wants you to have
your best financing options.

Minimum requirements
Investors who wish to build a new Huddle House restaurant typically need a minimum net worth of $600,000
and a minimum liquidity of $200,000. The numbers will
vary in when purchasing multi-unit deals or purchasing or
renovating existing restaurants. Minimum criteria may be
adjusted in some circumstances. One of our development
team members can fill you in on more detailed information.

How does Huddle House Train Owners?

Support, training helps Huddle House
owners succeed even if they dont
have prior restaurant experience
One-third of our franchisees had no previous food service experience. If you do, great but if you dont, that
isnt an automatic disqualifier. We prefer that the person in
charge have restaurant management experience relative

to the number of restaurants they wish to develop.

While theres no substitute for business management
experience, it doesnt necessarily have to be in the restaurant industry. Whats more important than a background in
the food industry is a genuine passion for serving people
and being part of a community. Those things are key to
the Huddle House business model. We can teach you
how to flip the perfect burger and make the fluffiest omelet, but we cant teach you how to be passionate.
Huddle House
will train you in
all the aspects of
running a great
franchise. The
restaurant business is fast-paced
and fun, but it isnt
for everyone. You
have to train, develop and manage
a staff; oversee
breakfast, lunch
and dinner rushes;
and coordinate a lot of other moving parts. The flip side
to that coin is the near-celebrity status our franchisees
achieve in the communities they serve. Not only are they
in charge of the place that will be the communitys go-to
for celebrations, Friday nights out and all sorts of other
gatherings, they also get to make a major contribution
back to the community. In the ideal Huddle House location, youll be a job creator 50 positions are typical, and
thats significant.
With the right attitude and the right background, if you
are willing to learn, Huddle House offers the potential for
long-term sustainable income and a chance to significantly build your net worth.

People come first

In our Sandy Springs, GA, headquarters, we are constantly reminding ourselves that we are here to serve our

18

franchisees, just as our franchisees are here to serve our

customers. Even if you dont have restaurant experience,
you will have support.
Our staff is constantly working to make Huddle House
an even more thriving brand, and we are dedicated to
doing everything we can to help you become profitable.
If you make money, we make money. Its as simple as
that. We can teach franchisees what they need to know,
whether they plan to be in their restaurant on a day-today basis or hire a general manager and take on more
of a multi-business owner role. We actively recruit a wide
range of individuals to do well in the brand. We will teach
you how to market your restaurant in your area, how to
get involved with your neighborhood schools, how to draw
more business to your restaurant.
We want you to come in already knowing how to
warmly greet every customer who walks through the door
and get to know folks by name. We want you to have
the instinct to reach out to people in the community and
embody a spirit of involvement. Huddle House is open
24 hours a day, and customers deserve the same great
service at 3 a.m. as they do at 3 p.m. People who own
Huddle House franchises arent just getting into the restaurant business, theyre joining a family.
Restaurant experience is certainly an advantage, but
a knack for hospitality and a passion for people are even
more advantageous. The best predictor for you to do well
is your genuine love of serving your community.

Huddle House FAQs

What is Huddle House?
Huddle House is a Southern-style dining experience
and community gathering spot that has been serving
comfort food at a great value for five decades. At Huddle
House, we serve breakfast, lunch and dinner, and our
motto is Any Meal. Any Time.

What is the franchise fee?

The franchise fee is $25,000 and is due upon execution
of the franchise agreement.

What is the term of the franchise agreement?

The initial term of the franchise agreement is 15 years.
The agreement is renewable for three additional 5-year
terms.

What is the royalty rate?

The royalty rate is 4.75% of net sales (sales minus
any discounts). Please refer to the Franchise Disclosure
Document for more information.

Is there an advertising contribution?

Yes; the current advertising contribution is 2.5% of net
sales. This covers the cost of such items as in-store merchandising materials, local print coupons, local restaurant
marketing guidance, public relations, and social media,
as well as menu research and development and other
services.

Does Huddle House provide financing?

We do not provide direct financing. However, we have
a list of lenders that are familiar with Huddle House and
are interested in communicating with our franchisees
regarding their lending needs. Huddle House is also included on the SBAs Franchise Registry, which provides a
more streamlined review process.

Is previous restaurant experience

required?
Experience is always helpful; however, it is not required. The Huddle House system has an excellent
training program (5-9 weeks) designed to teach new
franchisees from all backgrounds the essentials of running

19

a Huddle House restaurant franchise. Many franchisees

recruit General Managers who have experience in the
restaurant industry.

What types of locations work for Huddle

House?
Huddle House is adaptable and can be built as a freestanding restaurant, can be converted from an existing
restaurant, can be constructed in joint developments with
c-stores, travel centers or motel/hotels, or can become
high visibility end-cap locations in shopping centers.

How much space is needed for a Huddle

House restaurant?
The freestanding prototype Huddle House is typically
2,200 square feet set on a lot between 25,000 and 30,000
square feet. For joint development, conversions and endcap locations, we typically prefer sites with a minimum of
2,400 square feet.

Does Huddle House provide a site

and construct the building for the new
franchise?
Huddle House will support you in site selection for the
franchisee and provide specifications for construction
and equipment. However, it is the franchisees responsibility to work with an engineer and architect to develop
site plans and architectural plans and obtain permits to
build the restaurant. All sites must be accepted by Huddle House, and all final plans and specifications must
be accepted by our Construction and Equipment Team.
A franchisee may either purchase or lease the land and
building, or they may lease the premises in which the
restaurant will operate.

How much will I make owning a Huddle

House restaurant?
As for specific information about the potential sales,

operating costs and profitability of a Huddle House franchise, Huddle House will provide you with the Franchise
Disclosure Document (FDD).
Many factors must be considered in determining
potential earnings and profits. Some of the factors that
affect your profitability include sales volume, location, size
of restaurant, competition, managerial skill, dedication
and drive. After a thorough investigation of our franchise
program, you should have the data necessary to make an
informed business decision as to whether investing in a
Huddle House Restaurant franchise is right for you.

Meet Our Management Team

Michael Abt, Chief Executive Officer
Michael is an industry veteran with extensive experience building out brands. In 2012, Michael was recruited
to lead the brand as CEO. His vision is to provide outstanding support, which enables franchise partners to
grow profitably and create a memorable experience for
Huddle House customers. His favorite Huddle House
menu item is the Country Fried Steak dinner with mashed
potatoes and green beans.

Tom Cossuto, Chief Financial Officer

Tom joined Huddle House in 2005 and oversees all
aspects of Finance and Information Technology. He has
almost 30 years of experience managing Finance and IT
in a diverse set of companies, including 15-plus years in
the restaurant industry with such brands as Pizza Hut,
KFC and Taco Bell. Tom and his wife, Maeve, have
three children and live in Alpharetta, GA. His favorite entre is Country Fried Steak.

Tyrone Counts, Chief Operating Officer

Ty joined Huddle House in June 2013. His responsibilities include overseeing the direction of operations, training for 400 franchise and company restaurants. Ty is also
responsible for the companys growth and improving overall
sales and responsibility. He came to Huddle House with

20

more than 25 years of experience in the restaurant business, including his most recent stint at Regional Director of
Operations Director for Tim Hortons USA. Tys go-to meal
is the Huddle Burger with a side of sweet potato fries.

Jonathan E. Benjamin,
Chief Development Officer
Jonathan, or JB as he is known to his colleagues, is
spearheading the brands development and franchise expansion across the country. He joined Huddle House in July
2013, taking an active role in setting up the franchise sales
processes while immersing himself in the brands culture.
JB has managed development teams that led to the significant growth for numerous national brands and has won
numerous awards for innovative strategies and accomplishments. Theres no contest for his favorite Huddle House
menu item its the Ribeye Steak Breakfast Platter.

Alison Glenn Delaney,

Chief Marketing Officer
Alison has 30 years experience in building restaurant
brands by continually innovating to keep fans engaged
while finding creative ways to introduce new guests to the
unique aspects of the brand. Alison is responsible for reinforcing through our menu and our messaging that we are
the hometown diner for people who want to relax and catch
up over breakfast, lunch, dinner or later, no matter what the
occasion! The suburban Philadelphia natives favorite menu
item is, naturally, the Philly Cheese Steak Omelet.

Melissa Rothring, General Counsel

Melissa joined the Huddle House team in February
2013. She currently serves as General Counsel and Corporate Secretary to Huddle House, Inc. Melissa has 20-plus
years of experience in franchising business analysis and
management, focusing on financial and legal management
initiatives with a concentration on effective branding and
operational strategies. She previously held executive leadership positions for GFG Management, LLC, Blimpie and
Kahala Corp. Her favorite menu item is the 5 Star Chili.

Jeff Hood,
Director of Franchise Development
Jeff joined Huddle House in December 2014 as Director of Franchise Development. He comes to us from Papa
Murphys Take and Bake Pizza, where he transitioned
from Director of Franchise Operations to Director of Franchise Sales. Jeff had an overwhelming performance in
new franchisee commitments over the past few years and
truly understands what it takes to make an impact on a
Franchisees operations and marketing strategies.

Billy Evans,
Director of Franchise Development
Billy joined Huddle House in 2013 as Director of Franchise Development for the Northeastern territory. Billy
has been engaged in franchise sales, sales training, and
sales development for over 20 years. In addition to holding
executive sales positions, he has been a partner in several
successful business ventures. Most recently Evans has
been active in hospitality franchise sales consulting and
franchise sales training. Billy holds a Bachelors degree
in Business from the University of Georgia. Billys favorite
meal of the day is a Huddle House breakfast at any time of
day and always includes hash browns.

Jennifer Nolan,
Director of Franchise Development
Jennifers Huddle House career began in 2011 supporting our Franchise Partners. She has been involved in many
different areas of the Huddle House business including servicing all franchisees with new and replacement equipment
procurement, as well as leading the efforts for reopening
previously closed locations, and refranchising open units.
Jennifer now handles all of the new restaurant franchising in the Southeast USA. She provides experience and
knowledge for real estate site selection, market analysis,
franchise candidate recruitment and overall brand building.
She has successfully increased Huddle Houses exposure
in the Southeast by adding numerous new store development agreements as well as leading the efforts for transferring and remodeling existing locations. Jennifer has a

21

Bachelors Degree from Kennesaw State University where

she was a four-year scholar-athlete, and helped KSU win
numerous conference titles and a national championship in
softball. Her favorite menu item is the Philly Cheesesteak
Omelet with hash browns covered in cheese and a Nutter
Butter milk shake!

Brian Kendrick,
Director of Development Services
Brian, a 25-year industry veteran, has been with
Huddle House since early 2012 managing the Design and
Construction team to oversee new restaurant development, the Evolution remodel program, process improvement, vendor selection, value-engineering and cost
reduction. Brian previously worked in corporate design
and construction for Darden Restaurants, McDonalds,
FOCUS Brands Inc. and AFC Enterprises Inc. Brians
favorite Huddle House menu item is the French Toast
Platter with bacon (and lots of coffee!).

Troy Tracy,
Sr. Director of Franchise Operations
Details coming soon.

Jeremy Lee, Sr. Director of Field Marketing

Jeremy joined the Huddle House Marketing Department
in 2009 as the Field Marketing Manager. At Huddle House,
Jeremy takes great pleasure in his responsibilities of
coaching and providing assistance to Huddle House Franchise Partners with their local restaurant marketing efforts.
Prior to working with Huddle House, Jeremy worked for 8
years with the Atlanta-area Steak n Shake restaurants.
At Steak n Shake, Jeremy had exposure to several varying
roles in the restaurant industry that include: Operations,
Training and People Development. Jeremys favorite item
on the Huddle House menu is the Mega BLT and Fries with
a Chocolate Hand-Dipped Milk Shake.

Mike Mann, Director of Field Marketing

Mike joined Huddle House in July 2013 .He has over

25 years of field marketing experience working directly

with franchise owners to improve their sales and profits.
Mike learned very early in his career that a sale without a
profit is a donation. Mike is very focused on improving the
bottom line through the Huddle House marketing program.
Mikes favorite Huddle House meal is the chopped steak
dinner.

Jocelyn Miller, Director of Training

Jocelyn joined the Huddle House team in early 2013,
bringing with her 15-plus years of experience in corporate
training, operations, category management and marketing for Red Hot & Blue Restaurants and Pilot Travel
Centers. As Director of Training for Huddle House, she
is responsible for training all new and current franchise
partners as well as providing support for new restaurant
openings. She also oversees design, development and
implementation of all materials related to menu items and
restaurant operations. Jocelyn is a fan of the Two Egg
Breakfast with bacon.

Jenn Townsend, Executive Chef and Director

of Menu Development
Jenn is one of the newest members of the team. She
comes to us with a wealth of knowledge in and passion for
culinary arts and strategic menu development. She also
has a strong foundation working in franchised systems
and is very experienced in store-level operations and
training. Shes held key positions in Menu Development
and Operations Support and Integration with Blimpie,
Arbys and Churchs Chicken where shes demonstrated
a strong advocacy for the guest and for the franchise
partner.

Nathan Ballard,
Sr. VP Distribution Center
Nathan oversees all food, supply and smallware distribution from the HHI Customer Support Center. He is a 15year veteran of the distribution industry who joined Huddle
House in 2004. Prior to his arrival at HHI, he served in
Transportation Management roles at industry leaders A&P

22

Supermarkets and GAF Materials Corp. Nathan is a

great lover of the entire Huddle House menu, but depending on the daypart is partial to Country Fried Steak & Eggs
and the Triple Huddle Burger.

Heather Ballard, Sr. Director of Supply Chain

Since joining Huddle house in 2004, Heather has overseen all purchasing, sourcing and supply chain management. Heather communicates with all franchisees about
current and forecasted pricing and commodities. She has
more than 15 years of management experience in grocery
procurement and food service industries and has worked
with such brands as A&P Supermarkets. Heather is
married, has four children and really enjoys the Southern
Smothered Biscuit Platter.

Richard OConnell,
Director of Information Technology
Rich joined Huddle House in 2005 and oversees all
Information Technology responsibilities. This includes internal corporate systems, vendor management and point
of sale menu management at 400 locations. In Richs 25
years in the IT industry, he has held many leadership positions. While with Huddle House, he has helped convert
more than 300 Huddle House restaurants to the point of
sale system. Richs favorite Huddle House food is Biscuits
with Sausage Gravy.

Next Steps
Joining the Huddle House family
The Huddle House brand has been a part of the American diner landscape since the 1960s, and weve entered
into an exciting time in our history. We are preparing for a
huge growth trajectory, and we are looking forward to adding new members to our Huddle House family.
Just as you want to make sure Huddle House is the
right fit for you, we want to make sure youre the right fit
for Huddle House. We also want to answer any questions
you may have. The entire franchise qualification process

could take as little as 90 days.

Because its important to find the right site for your new
Huddle House, our real estate development experts will
walk you through everything you need to know about finding your own locations.
Our seasoned franchise experts will also talk to you
about providers for your financing options as well as the
qualifications you need to become a part of the Huddle
House brand. The ideal candidate has management
experience, business acumen, a true love of people and a
genuine passion to do well. While restaurant experience is
a huge bonus, only a third of our franchisees had previous experience in the food service industry before they
purchased their own Huddle House. We will instruct you
on all of our proven methods and teach you how to hire
and train a great staff. Well work with you on the different
ways you can get involved in your community.
Were excited to learn more about you and tell you
more about what Huddle House offers its franchisees as
well as the communities we serve. Now that youve downloaded your free franchise report, well be in touch with
you soon to talk about whats next.

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CONTACT A SALES DIRECTOR

Call 1-877-990-0505 or select from the
numbers below:
Jeff Hood, Director of Franchise Development,
jhood@huddlehouse.com, 214-491-7033
Billy Evans, Director of Franchise Development,
bevans@huddlehouse.com, 404-372-5633
Jennifer Nolan, Director of Franchise Development,
jnolan@huddlehouse.com, 678-779-1789