The Buffalo Spot describes its signature and best-selling Buffalo Fries dish as “the intersection of the potato and chicken,” flavored with sauces that range from Cajun to Sweet Sriracha.
Clearly, this isn’t the story of another keto, vegan or green juice-friendly food concept.
Still, the restaurant chain’s founder thinks its menu of chicken wings, fries, shakes and other items has what it takes to be a fast grower in the fast-casual dining niche, with a menu that’s heavy on comfort foods.
Did we mention the Flamin’ Hot Cheetos-flavored Buffalo Fries?
Garden Grove-based franchisor The Buffalo Spot Global LLC currently counts 23 franchised locations and seven corporate. Orange County’s only spot is next to the University of California-Irvine.
Eight store openings are slated for this year. Plans call for new stores in the range of 10 to 15 annually moving forward driven by franchisees, according to founder, President and CEO Ivan Flores. That’s a ramp up from the roughly five openings annually more recently.
The focus in the near term will be on California, Arizona, Colorado and Las Vegas, Flores said.
The time was right, he said of the push to grow. Franchising will help him scale that much faster, with the goal of becoming a nationwide chain.
Focus on Fries
Total investment for a single-unit agreement range from $237,400 to $524,025 or $287,400 to $624,025 for a multi-unit agreement, according to the company’s most recent franchise disclosure document filed last March.
The company’s Cerritos door in 2018 notched the highest net income, totaling $235,954. The lowest-performing door was Torrance, which reported a loss of $89,649, attributable to construction and management fees. The company declined requests for systemwide sales.
The franchising entity, The Buffalo Spot Global, reported 2018 net income of $137,631 on revenue of $716,422, according to its filing with the state.
Flores tempered his expansion plans with his overriding desire to grow the chain as organically as possible.
“We’re not looking to be the biggest; we’re looking to be the greatest,” he said.
The company is riding on its signature Buffalo Fries, which accounts for 75% of overall revenue.
He is banking on the fries dish being the point of differentiation. Wings are secondary and he said he doesn’t plan on changing that. There are also salads and wraps, for those counting calories.
A new app due out in March is expected to give the company’s loyalty program a big boost.
“That’s going to be a big move for us,” Flores said of the app, which will send birthday notifications, have mobile ordering capability through third-party delivery companies and a location finder among other features.
The company currently works with Uber Eats and DoorDash on third-party delivery, a growing trend Flores said has been the biggest change for him since entering the restaurant business.
Initial Experience
The restaurateur initially got his feet wet by starting a Mexican restaurant in San Diego. He said it failed in its first three months in operation.
That didn’t deter him. The idea for the Buffalo Spot was born out of that initial business’s failure and a carne asada fries dish.
He called the San Diego restaurant “a great experience” that taught him the ropes on basics, such as having reserves, the menu, analytics and offering the right product for the right demographic.
Once his San Diego venture closed, Flores sought a market with a larger customer base to tap, driving up to the Los Angeles area. It was in the car, driving through Long Beach when he and his family stumbled upon the Buffalo Spot’s first location on 7th Street.
“Honestly, we got lost,” he said. “We were at the stoplight and my wife said ‘Look.’”
She pointed to a sign marketing a 1,400-square-foot restaurant space. It was 2013 and the original location is still open today.
Business Fan
Flores had always been an avid fan of business since he was in the sixth grade, when a friend of his brought a burrito to school. He remembered asking where the burrito came from and his buddy told him it was from his father’s taco shop. Flores said he later began selling candy and his own art.
“I think overall, just the business transaction, that you’re able to get something and get a dollar for it as long as you hustled,” Flores said of what attracted him to having his own businesses.
Being his own boss also appealed to an inherent work ethic instilled in him from family members.
His grandfather, who was an orphan, managed to start his own cattle business in Mexico—something he admired. His mother was also someone he looked up to.
“My mom was an inspiration for me,” he said. “She was always hustling and taking care of four boys by herself.”
The founder remains the company’s sole owner, with no outside investors.
His plan is to keep the restaurant concept in the family. His oldest is 17 and he also has a 7-year-old and 2-year-old. The two oldest, he said, “are in love with the brand.”
He’ll no doubt need the extra hands with the growth plans he’s set into motion.
“At the end of the day,” Flores said, “we’re just trying to grow at a steady pace.”
