Less than a month after opening its flagship restaurant in Houston Heights, Daddy’s Chicken Shack has announced a regional development deal that will bring 10 locations to the southwest Houston area. Texas businessman Craig Baudier is the brand’s latest regional developer and will focus on bringing the restaurants to the medical center west to the Cinco Ranch area.
Baudier told What Now Houston he is currently in negotiations for spaces on Main St. in the medical center and on Bellaire Blvd. in West University. Baudier hopes to open the first locations in the spring of 2023 with most of the remaining locations up and running by the end of next year.
Baudier has experience as a CPA, general contractor, and real estate developer. He currently owns and operates Baudier Construction, a premier residential home construction business based in Houston. Baudier said as he completes some residential work, he will move forward with plans to get Daddy’s Chicken Shack up and running. “I’m sure I’ll have some late nights and some learning curve, but I think it will be really fun.”
Several factors piqued Baudier’s interest in partnering with Daddy’s Chicken Shack—the brand’s success during the Pandemic, the involvement of RE/MAX co-founder Dave Liniger, and the experience of CEO and chef, Pace Webb, and her husband and brand president, Chris Georgalas. “It’s a very good product, quality food. They checked all the boxes,” Baudier said.
The menu features flavors described as American South with a hint of Southeast Asian influences. The buttermilk fried chicken is hormone-free and antibiotic-free. Chicken sandwich favorites include the Big Daddy, which is topped with Napa slaw and sriracha mayo and the All American, which has bacon, slaw, pickles, and remoulade sauce. Baudier’s favorites are the All American and the Nashville with classic Nashville spices.
Another thing that sets apart Daddy’s Chicken Shack from the competition is the use of technology. After an order is placed on the app, Daddy’s Chicken Shack can track the customer to the restaurant. “Using technology such as that, we can get orders in and out quick and also provide for fresher food,” Baudier explained.
The planned locations will have several ways to order and pick up meals. Orders made beforehand on the app can be picked up at a drive-up window; kiosks and a traditional walk-up counter will also be available for ordering.
