San Diego Family Runs Red Chickz Franchise to Learn the Model

The Shlemon family's The Red Chickz location in Carlsbad hits its three-year anniversary on December 2, capping a deliberate apprenticeship in franchising before the family franchises its own 40-year-old barbecue business.

The 2,800-square-foot restaurant sits at The Shoppes at Carlsbad, 2525 El Camino Real, Unit 217. The Shlemons became the brand's first franchisees outside of Los Angeles when they opened it.

Why did a 40-year restaurant family buy a franchise?

The Shlemons have been part of the San Diego food-and-beverage community for decades. They have owned Abby's Real Texas Barbecue for 40 years and acquired its neighbor, Philadelphia Sandwich Co., a few years ago. Their long-term plan is to franchise the barbecue business — but not blindly.

"We wanted to get into the franchise business first and fully understand the model," explained Angelique Shlemon, who oversees marketing for the family's concepts and founded RoseUP Media Group.

The logic is straightforward: learn how a franchise operates from the inside before building one of your own.

How did they pick The Red Chickz?

The family did its homework. They visited the restaurant, sampled the food, met the staff and owners, and compared it against other hot chicken restaurants. The menu, customer service and branding sold them on the Nashville-style hot chicken concept.

Quality was the dealbreaker.

"We are really big on quality. We would never want to join a business where the quality of the food or the entire brand essence isn't in alignment with our family values," Angelique said.

What's on the menu?

The menu centers on halal chicken that's hand-breaded and made to order after a multi-day marination process. The Red Chickz uses jumbo chicken for generous portions, and customers choose from several seasoning and spice levels, from no heat to extra-extra hot.

Beyond signature chicken tenders and sandwiches, the menu offers:

• shrimp and cauliflower options
• chicken-and-waffle combinations
• bowls served over potato wedges or mac and cheese
• salads and tacos
• milkshakes, desserts and roughly 10 beers on tap

The location runs fast-casual: guests order at the counter or through the restaurant's app. It has an expansive outdoor patio, an open-format dining room, employs about 20 people, and offers catering.

What has the franchise taught them?

The operating system, not the recipes, is the asset.

"I think being able to learn from the structure and system behind The Red Chickz operations has been a huge key to success," Angelique said. "We have learned so much from them in that regard, and they make sure that we are set up for success."

What comes next?

Shlemon Hospitality Group wants to grow its portfolio without eroding what has defined its restaurants for decades. Angelique is explicit that speed won't trump standards.

"The goal is to be expanding, but we've seen a lot of restaurants that rush expansion, and then sometimes the quality gets compromised," she said. "For us, it's about ensuring that the quality – whether it's the food or the service – is fully maintained through expansion at all of our businesses."

Three years into the franchise experiment, the family now holds a working blueprint — and a December 2 anniversary that marks how far the learning curve has come.