PigOut Cater­ing is lauded across North Amer­ica for its unique approach to event cater­ing and its lucra­tive mobile cater­ing fran­chise oppor­tu­nity. Now, as the brand sets its sights on U.S. expan­sion, PigOut is catch­ing the eyes and ears of the local media as com­mu­ni­ties across the coun­try begin to famil­iar­ize them­selves with PigOut and its opportunities.

Recently pro­filed in Cana­dian Fran­chise Mag­a­zine, PigOut’s exec­u­tive team pro­vided key advice to Cana­dian brands look­ing to do exactly what PigOut has made it its mis­sion to accom­plish: build­ing a rep­u­ta­tion and grow­ing the fran­chise in Amer­ica with­out a brick-​and-​mortar loca­tion. Found­ing part­ners Alan and Anne Dick­son shared with the franchise-​focused audi­ence their keys to suc­cess – build­ing name recog­ni­tion, uti­liz­ing strate­gic social media chan­nels and giv­ing an authen­tic and excep­tional cus­tomer experience.

Dozens of fran­chise brands have suc­cess­fully launched con­cepts that oper­ate from the franchisee’s home, online or in a mobile unit. The advan­tages of skip­ping the brick and mor­tar loca­tion are pri­mar­ily finan­cial – no exor­bi­tant cost of rent and max­i­mum flex­i­bil­ity. Plus, these fran­chises likely do not employ many peo­ple, so the money saved in labor and over­head gen­er­ates more profit.”

Click here to read the full story in Cana­dian Fran­chise Magazine.

For more infor­ma­tion on PigOut’s inno­v­a­tive cater­ing fran­chise con­cept and oppor­tu­ni­ties to invest in and oper­ate the busi­ness in Florida and through­out the United States, visit www.pigout.catering/franchise.

When you join the PigOut Fran­chise sys­tem, you’re not just start­ing a busi­ness. You’re join­ing a proven con­cept, and every­one — from the exec­u­tive team to your fel­low fran­chisees — is fully invested in your entre­pre­neur­ial success.

PigOut fran­chisees enjoy many ben­e­fits, one of the best and (most prof­itable!) being the mobile facil­ity that is both trans­porta­tion to and from catered events and also a mobile kitchen equipped with food prep facil­i­ties, full walk-​in refrig­er­a­tion and cater­ing equip­ment stor­age space.

Fully branded, the trailer pro­vides great mar­ket­ing for the fran­chisee and ongo­ing brand recog­ni­tion. The com­pre­hen­sive “busi­ness on wheels” allows you the free­dom to work at any event in any location.

With­out the need for expen­sive store­front space, fixed rent, rates and wages, each of PigOut’s fran­chisees have the abil­ity to oper­ate their busi­nesses from home with a much higher profit mar­gin than restaurant-​style cater­ing. There’s no ques­tion about your food costs or spec­u­la­tion about guest count or demand – events are pre-​booked and pre-​paid for your con­ve­nience. This greatly reduces waste, keeps costs con­stant and is extremely cost-​effective.

For more infor­ma­tion on PigOut’s inno­v­a­tive cater­ing fran­chise con­cept and oppor­tu­ni­ties to invest in and oper­ate the busi­ness through­out North Amer­ica, visit www.pigout.catering/franchise.

PigOut Cater­ing has built a rep­u­ta­tion for itself through­out the last sev­eral years for its unique approach to event cater­ing. With an eye-​catching pig roaster as the focal point of many of the fine-​dining events it caters, PigOut’s lat­est adven­ture involves expan­sion into lucra­tive U.S. mar­kets through­out the nation.

Recently pro­filed in the News Star in Mon­roe, Louisiana, PigOut is already gar­ner­ing seri­ous media atten­tion in the South­ern U.S. With an active demo­graphic of young peo­ple in north­east­ern Louisiana who are more inclined to spend money on an enter­tain­ing and attrac­tive event, PigOut hopes to be present in the Mon­roe region in three to six months.

It’s a unique con­cept but it’s a hands-​on busi­ness so we need to find peo­ple who want to run with it, be pas­sion­ate about it and take con­trol of it,” said co-​founder Anne Dick­son in the arti­cle. “The busi­ness suc­cess rate in restau­rants is low so it’s very hard for chefs to bor­row money to set up their own restau­rant. Our busi­ness model is in the region of a $100,000 invest­ment and you don’t need the brick and mor­tar premises so you don’t have to pay the bills to go along with it.”

Click here to read the full story in the News Star.

For more infor­ma­tion on PigOut’s inno­v­a­tive cater­ing fran­chise con­cept and oppor­tu­ni­ties to invest in and oper­ate the busi­ness in Florida and through­out the United States, visit www.pigout.catering/franchise.