SMALL-TOWN OPERATOR GROWS BIG
10 units opened in 2020 with 8 more on the way Written By KERRY PIPES
22
Multi-Unit Franchisee
ISSUE 1, 2021
C
ovid-19 had a silver lining for Sajib Singha. The Texas-based restaurant operator saw revenue for his 5 brands grow by 20 to 30 percent in 2020. That wasn’t all: the 39-year-old also managed to open a new restaurant nearly every month last year. “We are very blessed to have drive-thrus at most of our units and to be in the fast casual segment,” he says. No one can question Singha’s work ethic. He’s proud to say that he’s always worked two jobs. Early in his career, he was working part-time at JPMorgan Chase Bank while also working full-time for KFC. He climbed the ladder from shift manager to operational manager at the chicken brand during a decade of learning the ins and outs of franchising. In 2012, he signed on for his own Golden Chick restaurant.
