Mighty Quinn’s BBQ Franchise Overview

About Mighty Quinn’s BBQ

The approach is simple: source the best quality ingredients we can and don?t fuss with them too much. We cook our barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent.

Franchise History

Mighty Quinn’s is the first authentic barbeque experience in a fast-casual setting and winner of the 2013 Zagat award for best new restaurant in New York. Defining Urban BBQ, its barbeque is the merging of two great barbeque traditions: Texas and the Carolinas. It brings together the best of both and creates something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many hours until the perfect harmony of smoke, flavor and time emerges. As a brand, Mighty Quinn’s was first introduced in 2011, when co-founder and Pitmaster Hugh Mangum smoked brisket and pulled pork out of a mobile smoker hitched to his pickup truck in Williamsburg (Brooklyn). Deciding to expand beyond the mobile offering, which regularly resulted in a 40-person line that continued to grow until Mangum ran out of product, Mangum joined forces with his step-brother, Micha Magid, and Micha’s brother-in-law, Christos Gourmos, to open the first brick and mortar Mighty Quinn’s restaurant in the East Village. Since the brand’s inception, the three partners have opened 9 corporate-owned locations, a restaurant at Yankee Stadium and five international franchised units. Now, with strong operations and a growing fan base, the brand is excited to push growth forward through franchising.