On this episode of Emerging Brands, Andy Howard, President and Chief Executive Officer of Huey Magoo’s Chicken Tenders talks about thirty-five years ago when he got his start as a marketing director in the restaurant industry. Howard explains why his career choices have earned him the name “chicken expert.” His first chicken stop started with Kenny Rogers Roasters, which focused on the whole chicken, then he moved to the chicken breast at Ranch One a small chain in New York at that time. Howard’s third stop as Executive Vice President of Wingstop, where the menu consisted of just wings.

Howard had been traveling for ten years between South Florida and Texas with Wingstop and it was time for him to get off the road. He talks about looking for his next life, he wanted to stay in the chicken business and began his quest to find the greatest chicken tenders. Howard’s journey took him to Huey Magoo’s Chicken Tenders based in Orlando, he acquired the company.

Huey Magoo’s Chicken Tenders was a perfect fit for Howard’s plan. He talks about the steps he took to get the brand ready to franchise and his passion for the franchise model. Howard was looking to attract experienced franchisees and began franchising Huey Magoo’s. He shares his strategy to grow the south, southeast quadrant. Methodically, Howard will grow Huey Magoo’s Chicken Tenders across the country with eighteen stores open today and two hundred sold in eight states.

Howard shares how Huey Magoo’s task force of very few were able to navigate the pandemic, and support the restaurants. They took the approach to over communicate and to continuously offer support. Howard says, they were able to get through and even thrive.

Howard shares his love for the franchise business and his approach to being the first contact for anyone interested in being a partner. He has learned a lot over the years and believes in taking care of his team.

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