Chicken in a Barrel Introduces Purpose-Driven Brand to One-of-a-Kind Franchise Opportunity

The first thing most people likely notice while driving through Kapa’a, Hawaii is the unmistakable barbecue aroma hovering in smoky clouds over the small island town.

As visitors and residents alike near the corner of Kou Street, they’ll discover the smoke is emanating from two steel drums in front of a little red shack with a cartoon sign of a surfing chicken tucked in the barrel of a wave. This is Chicken in a Barrel —a one-of-a-kind barbecue joint opened by founder Mike Pierce in 2010.

“This little restaurant has always been a dream of mine,” said Pierce. “It’s something the family can work together in, including the grandkids. And you know what else? The entire experience has just been a lot of fun.”

Drums filled with kiawe logs they cut themselves, light charcoal and a secret recipe dry rub provide the mesquite flavor of their tender meats that are suspended over the coals on bars and hooks. The drum is covered with a lid, which allows the meat to smoke as it cooks. It’s hard not be blown away by the smoky flavors of the chicken, beef, pork and spare ribs. It’s even harder to fight off the cravings for more that kick in later. The first day they opened for business, they gave away 100 free meals knowing that people would come back for more.

“They lined up down the highway for our food,” said Pierce. “We didn’t realize it then, but that was the start of something pretty incredible.”

But perhaps more unique than the food itself is the story of how Chicken in a Barrel came to be. In addition to being a commercial real estate developer, Pierce is a pastor of the Calvary Chapel North Shore. Based on his life-long passion for barbecue, Pierce adopted the cooking and smoking techniques of the old-time gold miners who would cook and smoke their food in metal barrels.

And as part of his regular community outreach and service, Pierce decided to use his unique barbecue methods to cook for and feed the homeless on the local beach in Kapa’a. Some days, he would feed as many as 200 to 300 people.

Word of Pierce’s slow-smoked food spread throughout town, and demand for his mouth-watering barbecue grew. So much so, in fact, that in 2010, Pierce and his family opened the first Chicken in a Barrel in Kapa’a—a little roadside stand that quickly drew in huge crowds. By 2012, Pierce decided to expand his operations once again, opening a second location in Hanalei, Hawaii.

“More than the food itself, what makes our business unique is the love that goes into it. It’s a family-run business—my grandsons, daughter and son-in-law have all dedicated themselves to growing Chicken in a Barrel. It’s truly a labor of love and something we really enjoy doing,” said Pierce.

The overwhelming demand for their barbecue has also turned into a passion to expand with franchisee partners that share similar community values and purpose as Pierce and his family. Working closely alongside The Internicola Law Firm, in 2016, with the help of his son-in-law, Brent Bierma, Pierce officially launched a unique franchising opportunity with Chicken in a Barrel.

“For almost all successful entrepreneurs, financial success is an important goal that, more often than not, is secondary to or a by-product of a mission and purpose to achieve more and help others. Mike Pierce is a great example of purpose driven entrepreneurship and an entrepreneur who, by doing good for others, has created an amazing business and brand,” said Charles Internicola, managing partner at The Internicola Law Firm. “If you’re looking for a unique business and franchise concept, you will want to learn more about Chicken in a Barrel.”

Franchisees will have the opportunity to either establish a Roadside Express (which has an investment ranging from $244,510 to $395,208) or a Full-Service Restaurant (which has an investment ranging from $497,100 to $687,500). And with area development opportunities available, owners can sign on to develop as many as three Chicken in a Barrel locations. As of November 2016, the brand already has its first franchised location in the works.

With the help of husband and wife team Jennifer and Alex Vilera, Santa Barbara will be getting its first Chicken in a Barrel restaurant this winter—marking the beginning of the brand’s promising foray in franchising.

“We’re dedicated to making positive contributions to the local communities we serve through a family approach to everything we do and by providing high quality food. Service-minded individuals who have a passion for helping others will undoubtedly thrive with Chicken in a Barrel,” said Bierma. “This is truly purpose-driven entrepreneurship, and we’re excited to see what the future holds as we grow Chicken in a Barrel throughout California and beyond.”