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More Beer and Brats as King’s Bierhaus Signs First Franchisee


King's Bierhaus says it presents Austrian, German and American cuisine in a modern fusion approach.

King’s Bierhaus, the elaborate German-themed restaurant concept complete with outdoor biergarten, is expanding in its home market of Houston, Texas. Founders Hans and Philipp Sitter inked their first franchise deal with Chung Hui to add three more locations to the greater Houston area, with the first slated to open in League City in October.

Editor-in-Chief Beth Ewen shares the Sitters’ entertaining backstory in this August issue feature, including the concept’s evolution from a car wash serving bratwurst to a restaurant with a patented beer barrel-ordering system. It’s a concept that attracted Hui, who has a background in retail development and who said he liked the brand for “its unique positioning in the market, local and national recognition, sales-to-investment ratio, and unit volumes,” along with the corporate support and ease of operations.

“Being from the Houston area, I had been following King’s Bierhaus for the last few years and watched as they gained more and more notoriety on a local and national level,” said Hui in a news release. “Of course, I jumped on board when I heard they were beginning to franchise, as I saw huge potential in the brand’s unique hybrid casual model and restaurant atmosphere. It’s exciting to be getting involved with the company in its early stages and grow alongside them as they continue to expand King’s Bierhaus across Texas and the U.S.”

During his presentation at a Franchise Times conference in May, co-founder and CEO Philipp Sitter talked about what he called King’s “hybrid casual” model, which combines elements of full-service and fast-casual dining. Guests follow a five-step ordering process that begins at the counter and transitions into full-service once seated. This approach to service, according to Sitter, improves the customer experience by allowing them to order more with ease, and proves beneficial for the business by resulting in a higher per person check average, higher alcohol sales, and increased efficiency and back-of-house operations. King’s Bierhaus’ existing location, which implements the hybrid casual framework, reported a monthly average of $507,102 gross sales in the second half of 2017.

“We conceived and developed King’s Bierhaus from the start with a franchise model in mind, so it’s very exciting for us to have secured our first franchisee within months of finalizing our FDD,” said Sitter in an announcement the deal. “From the consumer side, we knew there was a hole in the market for concepts that offered a unique experience for guests, and from a business and franchising standpoint, we focused heavily on our economics so we could make King’s Bierhaus easily scalable, with high sales profits and low cost of goods.”

The model is 4,000 to 6,000 square feet, costing about $1.2 million to $1.7 million to build out.

King’s Bierhaus partnered with franchise development company Fransmart to aid in its expansion. Fransmart works with brands such as The Halal Guys, Pokeatery and The Juice Shop and previously helped grow Five Guys and Qdoba.  

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The latest news, opinions and commentary on what's happening in the franchise arena that could affect your business.

Tom KaiserTom Kaiser is senior editor of Franchise Times. He can be reached at 612.767.3209, or send story ideas to tkaiser@franchisetimes.com.
Beth EwenBeth Ewen is senior editor of Franchise Times. She can be reached at 612.767.3212, or send story ideas to bewen@franchisetimes.com.
Nicholas UptonNicholas Upton is restaurants editor at Franchise Times. He can be reached at 612.767.3226, or send story ideas to nupton@franchisetimes.com.
Laura MichaelsLaura Michaels is editor of Franchise Times. She can be reached at 612.767.3210, or send story ideas to lmichaels@franchisetimes.com.
Mary Jo LarsonMary Jo Larson is the publisher of Franchise Times Magazine and the Restaurant Finance Monitor.  You can find her on Twitter at




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