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16-PAGE SPECIAL
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THE FOUNDERS of Chicken Barn Edgar and Joan Hynam with sons Paul (left) and Peter. (GP)
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s Barbadian as the broken trident, Chicken Barn is Bajan to the bone. Established a few months before Barbadians forged a new path and became an independent nation, Chicken Barn was birthed when Edgar Hynam, along with his brotherin-law Gounod Cox decided to embark on a journey of their own and start a business, which has now become a household name on the Barbadian culinary landscape. Relinquishing responsibilities at
CHICKEN BARN’S original signage. (FP)
Hygrade Poultry Farm in 1966, Hynam collaborated with Cox and created what would later become a thriving family business on Bay Street, two doors away from the current location. The partnership was short-lived, as Cox would end up immigrating to the United States one year after the business was started. Chicken Barn, known for its tasty rotisserie chicken was one of, if not the first to introduce it to the island commercially. Chicken in the basket,
fried chicken, egg and chips, egg and cheese cutters, hamburgers, hot dogs, cakes, pastries and ice cream were among the items on the original menu. While today’s menu has changed, the heavenly rotisserie chicken and the well-loved, home-made burgers are ever present. Four years into Chicken Barn’s existence, Edgar Hynam succumbed to illness and his wife Joan was forced to
pick up the reins and keep the business going. It could not have been easy at the time for the young widow having to raise two small children – Peter 12 years old at the time, and his younger brother Paul, ten – as well as run a fairly demanding and growing business. With the help of her brothers David • Continued on next page.
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flourished into a successful entity. Her eldest son Peter David and Darby joined the family business Hutchinson, along with the in 1985 and his brother unwavering support of the Paul followed suit in 2000. manager Eddison James, After years of having Mrs Hynam was able to only one location in Bay take the business forward. Street, a second location Ruling with a firm hand, was opened in 1989 at she was a formidable Worthing, Christ Church. businesswoman who The expansion continued did the hiring and firing with the opening of and insisted on the best Chicken Barn outlets in practices from her staff Warrens in 2005, Coverley and the output of a high in 2012 and Wildey in the Esso service station, quality product. 2014. A sixth location in is scheduled to open in With Mrs Hynam at Walmer Lodge, Black August this year. the helm Chicken Barn Rock, St Michael, opposite The brothers attribute the longevity and success of the business to the foundation laid by their parents in terms of the focus on high standards and on delivering a quality product consistently. “This recipe is the same one that has been used for the last 50 years – an old buccaneer recipe started by my father – the way buccaneers in this region many years ago slowly cooked their meat over an open flame,” Paul CHICKEN BARN packaging bears signage in recognition said. of its 50th anniversary. (RC) “We have had offers
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• From Page 2C.
to take Chicken Barn to other countries, but it would have been difficult to maintain the quality (in those instances). We have very rigid specifications for our chickens in terms of the size of the birds: they can’t have broken wings or legs or be bloodshot, we send them back if they aren’t up to par,” added Peter. That said, expansion within the region is not off the cards, not by a long shot. Offers simply have to come at the right
• Continued on next page.
CHICKEN BARN has very rigid specifications for its chickens. (RC)
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PAUL (LEFT) AND PETER HYNAM discussing finishes for the decor of the soon to be opened Chicken Barn branch at Walmer Lodge in Black Rock, St Michael. (RC)
• From Page 3C.
location and the assurance that quality of product would never be compromised. Chicken Barn has employed hundreds of people throughout the years and currently has a staff complement of 131 serving in it’s five restaurants, processing plant and its headquarters where the administration team is led by office manager, Jacqueline Francis. Francis is ably supported by human resources manager Cathy NorvilleRochester, office assistants Lisa Graham and Jennifer McCarthy, accounting services provider Kellyann Padmore, office maid Latoya Inniss and driver Winston Lynch. The brothers expressed a sense of accomplishment in the fact that their family-run business has played a significant part in the development of the nation with whom they share a birthday.
“I acknoweledge the progress that has been made during the last 50 years,” Paul said, “but there is always room for improvement. Chicken Barn has to become a company where every employee is fulfilled using their gifts and skills, and at the same time, a company that is synonymous with excellent customer service. An oasis where patrons are appreciated and made to feel special as they are revitalised to face their daily responsibilities.” The brothers Hynam share a mutual respect that is evident in the way they communicate with each other, both relying on the other’s strength to help steer the ship – Peter’s business acumen, Paul’s attention to detail – both possessing traits that have obviously served the company well. And both remaining committed to making sure that Chicken Barn continues to satisfy the taste of the nation for the next 50 years!
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Valuable lessons learned
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Chicken Barn Bay Street Manager: Debrol Greaves Staff roll: 16 Unique feature of the branch: It’s the branch that started it all, and provided the template from which all of the others were set up.
THE INTERIOR of Chicken Barn’s Bay Street branch. (RC)
CHICKEN BARN’S BAY STREET BRANCH. (RC)
N the 29th of July 1989, I started working with Chicken Barn, so it’s been 27 years that I’ve kept up with them. I started out as a kitchen assistant and that is still my position to this day. I have worked between Bay Street and Worthing, but I’ve been with Bay Street the longest. Learning to deal with chicken and learning about the rotisserie method is a very good skill to have. What you learn at Chicken Barn really teaches you a lot about the whole restaurant industry. We are a really strong team. Each location has its own dynamic but we are all a solid team. The older staff teaches the younger staff the strengths of working as a team and it works well for everyone. The 50th has come so quick and I really congratulate everyone that has gotten Chicken Barn to where it is today. I know they will go on to the future and continue to improve.
MARGARET CALLENDER enjoys being part of the solid team at Chicken Barn.(RC)
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IT WAS September 3, 1971, when I first started with Chicken Barn. At the time, I was riding a carrier bike and bringing chickens and potatoes from Woodside Garden down to the one door Chicken Barn we had in Bay Street. From starting with the carrier bike I moved up to management. I was helping run the Chicken Barn in Bay Street for a while. Then, I went to working in Worthing as one of the managers at that location. After a few years there, when Warrens opened up I went to work there. And now, I run the plant. I started at the plant in Woodside Gardens but now we have the plant in Wildey right next to the restaurant. So I oversee everything that all the restaurants use. From tissues up to chickens and everything in between, and I also mix the seasoning and make the burgers, the plant is the hub for all the supplies that keep the restaurants going. It’s been a really good thing, it’s been a good ride and if I had to do it all over again I would do it. When you are comfortable in a job you are doing, it doesn’t make sense to run about. When I started, I was living with my grandmother and I was only 18 years old. With the help of the founders and highest level of management at Chicken Barn I’ve been able to get my own home. It’s a pleasure working for them. Chicken Barn has always done a very good job as a whole and I know that we are going to keep it up. With all the new places opening up in Barbados, Chicken Barn is holding its own. It holds its own because of the management style and the quality of food.
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TYRONE FORDE has been with Chicken Barn since 1971 and has moved up the ranks to become plant manager. (RC)
TYRONE FORDE making burger patties on the press. (RC)
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CHICKEN BARN WORTHING
CHICKEN BARN WORTHING employee Edmund Bailey. (RC)
Edmund Bailey – Worthing employee.
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T WAS June 2, 1990, when I first started at Chicken Barn. I started out as a general worker and have continued in that capacity for 26 years. Whether it’s cleaning or
maintenance, I do any and everything that they require of me. I like the work. Everything about Chicken Barn is great to work with. The teamwork, the management, the customers, all the aspects of working for Chicken Barn have kept me happy to work there.
There have been many improvements over the years and I see them doing a lot and expect them to continue doing more for customer appreciation. It’s a big deal to make it to 50 years and I’d like to offer congratulations to the whole team on this occasion and going forward.
CHICKEN BARN Worthing Manager: Kerry Thomas Staff roll: 11 Unique features of the branch: It is the only branch set up in a traditional Bajan wall house. In addition its decor features the heavy use of wood accents, even windows and doors, to give an authentic barn feel.
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ETHYL DRAYTON preparing a snack box for service. (RC)
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CHICKEN BARN Warrens, St Michael branch, is located in the Dome Mall complex. Manager: Athelston Stephenson Staff roll: 25. Unique feature of the branch: Warrens is the hub for the preparation and distribution of cheesecakes and salads to all other branches.
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JENNIFER GRIFFITH preparing chicken for placement in the rotisserie at Chicken Barn Warrens. (RC)
Meet Jennifer Griffith Jennifer Griffith – Warrens employee.
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MERCEDES COX serving a customer at Chicken Barn Coverley, Christ Church. (RC)
Ethyl Drayton – Coverley employee.
I CHICKEN BARN Coverley Town Square, Christ Church. Manager: Sonja Cox Staff roll: 22 Unique feature of the branch: Covered outdoor terrace seating with a view of the Coverley Town Square.
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CHICKEN BARN COVERLEY, CHRIST CHURCH. (GP)
T WAS IN 2003 that I started working with Chicken Barn. When I first came to Chicken Barn, I started out as a kitchen assistant and now I’ve worked my way up to become a supervisor. It’s a really good position, I wouldn’t have stayed with them this long if I wasn’t happy to work here. I really enjoy working at Chicken Barn. I had previously worked in the hotel sector but Chicken Barn is different and special. With Chicken Barn, you can really feel that it’s a family business. I’d really like to thank God that we have lasted this long and offer sincere congratulations to everyone that has been a part of the journey. We’re opening another branch and that just shows that Chicken Barn is always striving to improve.
the last 17 years but the recipe hasn’t changed. Now, we have a bigger plant and the staff no longer seasons the chickens at STARTED WORKING with each restaurant. The plant does Chicken Barn on the February the seasoning and sends them 3, 1999. Back then, we used out to the branches and we just to peel the potatoes for the chips have to rod and cook them. We and we used to season and rod also don’t peel the potatoes the chickens. anymore, they come from the Now, I’m the kitchen supervisor plant as well. The whole process for the Warrens location. ensures consistency throughout We’ve progressed a lot in the branches. It’s a really nice place to work. It’s always been a good environment and everybody gets along really well. We try to keep as close as possible, the teamwork keeps us together. Hopefully, I could keep working here till I retire. I would like the whole group to continue to produce the best quality chicken in the island, the tastiest in the island, and CHICKEN BARN, Warrens is the to continue to serve the preparation hub for cheesecakes and customers as good as we salads. (RC) can or even better.
CHICKEN BARN WARRENS’ spacious interior ensures customers have a relaxing dining experience. (RC)
to to n’t y he ncy
d ts p ork
www.starproductscoltd.com
Tel: 228-6836 I www.illsionbb.com
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ETHYL DRAYTON preparing a snack box for service. (RC)
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CHICKEN BARN Warrens, St Michael branch, is located in the Dome Mall complex. Manager: Athelston Stephenson Staff roll: 25. Unique feature of the branch: Warrens is the hub for the preparation and distribution of cheesecakes and salads to all other branches.
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JENNIFER GRIFFITH preparing chicken for placement in the rotisserie at Chicken Barn Warrens. (RC)
Meet Jennifer Griffith Jennifer Griffith – Warrens employee.
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MERCEDES COX serving a customer at Chicken Barn Coverley, Christ Church. (RC)
Ethyl Drayton – Coverley employee.
I CHICKEN BARN Coverley Town Square, Christ Church. Manager: Sonja Cox Staff roll: 22 Unique feature of the branch: Covered outdoor terrace seating with a view of the Coverley Town Square.
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CHICKEN BARN COVERLEY, CHRIST CHURCH. (GP)
T WAS IN 2003 that I started working with Chicken Barn. When I first came to Chicken Barn, I started out as a kitchen assistant and now I’ve worked my way up to become a supervisor. It’s a really good position, I wouldn’t have stayed with them this long if I wasn’t happy to work here. I really enjoy working at Chicken Barn. I had previously worked in the hotel sector but Chicken Barn is different and special. With Chicken Barn, you can really feel that it’s a family business. I’d really like to thank God that we have lasted this long and offer sincere congratulations to everyone that has been a part of the journey. We’re opening another branch and that just shows that Chicken Barn is always striving to improve.
the last 17 years but the recipe hasn’t changed. Now, we have a bigger plant and the staff no longer seasons the chickens at STARTED WORKING with each restaurant. The plant does Chicken Barn on the February the seasoning and sends them 3, 1999. Back then, we used out to the branches and we just to peel the potatoes for the chips have to rod and cook them. We and we used to season and rod also don’t peel the potatoes the chickens. anymore, they come from the Now, I’m the kitchen supervisor plant as well. The whole process for the Warrens location. ensures consistency throughout We’ve progressed a lot in the branches. It’s a really nice place to work. It’s always been a good environment and everybody gets along really well. We try to keep as close as possible, the teamwork keeps us together. Hopefully, I could keep working here till I retire. I would like the whole group to continue to produce the best quality chicken in the island, the tastiest in the island, and CHICKEN BARN, Warrens is the to continue to serve the preparation hub for cheesecakes and customers as good as we salads. (RC) can or even better.
CHICKEN BARN WARRENS’ spacious interior ensures customers have a relaxing dining experience. (RC)
to to n’t y he ncy
d ts p ork
www.starproductscoltd.com
Tel: 228-6836 I www.illsionbb.com
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Andrew Bourne- Worthing customer I started buying food probably around 40 years ago from Chicken Barn when it was just Bay Street. They’ve been in business for quite a while and that shows with their quality. I’ve always enjoyed it and that’s the truth. I usually buy myself a snack box maybe once a week, it all depends on schedule though. I’m enjoying all the changes that have happened throughout the years. It’s good to see another Barbadian company expand like that. They’re quite quick with the service, though I usually take it to go, sometimes I like to sit and have a meal in the restaurant. I certainly congratulate them on their 50th anniversary. It is the healthiest alternative that I can think of and I hope that the Lord brings them through for another 50. Edward Kellman- Wildey customer I used to purchase food from Chicken Barn down in town, for a good long time. Since this one opened up in Wildey I go there for convenience, but every Saturday for three or four years straight I have been buying chicken from the Chicken Barn in town. I really like the taste of Chicken Barn, it just tastes so nice. It’s really about the flavour. When I used to go in town I would order a half a chicken or a whole chicken to bring back for • Continued on next page.
IN APPRECIATION of his loyal patronage over the years Peter Hynam presents Joseph Freeman with a thank you gift. (RC)
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my mother and my wife. But now that Wildey is closer I’ll go and just get a half a chicken or a snack box for myself. All the restaurants give you a real nice flavour but my first love is the one down in town, so I still go there once in a while. I’d like to tell Chicken Barn to keep up the good work and their good service to the Barbadian public. Joseph Freeman – Coverley customer It was sometime in 1980 that I first started buying food from Chicken Barn. Nowadays, I go to Chicken Barn every day. I mostly go to the Coverley location
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because of convenience. At Coverley, I go every day because I get comfort, peace, satisfaction, and everything great about Chicken Barn all right there. It’s all about the satisfaction. The service continues to get better and continues to improve all the time. The meals are always excellent. I normally get the leg snack or the breast snack. They have been very good to their customers over the years and I’ve never had a complaint with them. Now that they have introduced the Barn Burger Meal, it’s just another plus for me as well. I don’t like to change something when it makes me happy and Chicken Barn has kept me happy.
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Chicken Barn Wildey Manager: Shernell Lynch Staff roll: 24 Unique features of the branch: The love rock: a cosy heart-shaped seat which is a favourite with couples. It is also the only branch with an indoor fish pond.
THE LOVE ROCK, a stone heart-shaped seat, is unique to the Wildey location and is very popular among couples. (GP)
CHICKEN BARN’S Wildey location is one of two branches which feature a salad bar. It is a hive of activity at both lunch and dinner times (RC)
www.thesafinc.com
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JUSTIN PARRIS has been with Chicken Barn for a little over a year and thanks the staff, his supervisors and managers for the patience they have shown him. (RC)
Justin Parris – Wildey employee. I’VE BEEN WORKING with Chicken Barn for roughly a year and a couple months. I started on a job attachment programme from the ministry. It was a programme called Endless Possibilities. At the programme, we did a onemonth seminar for building self-esteem, work ethic, and things you should and shouldn’t do in a working environment. I was the last to get a job which was last year March. When I first started on the job attachment, I was doing seven-hour shifts on a stipend. I was doing general work, serving, and kitchen assistance. Now that I am past my probation, I am a kitchen assistant at Wildey. We
rod the chicken, we cook them in the rotisserie, we cut them, and we cook the chips. We also do the salads and prepare everything in the morning for the lunch rush. Then we prepare for the evening staff to come in and afterwards we break everything down at night. It has been a great experience for me, working at Chicken Barn. It really opened my mind to a lot of stuff. My first passion is actually entertainment. When I started working at Chicken Barn, the staff was very patient with me and they taught me a lot. I mean a lot. I congratulate the elder staff, my supervisors, and managers who were so patient with me and are very good at motivating staff. I hope the honesty and motivation goes forward to the future.
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CHICKEN BARN’S branch No 6 coming soon to Walmer Lodge, Black Rock. (RC)
AN ARTIST’S IMPRESSION of the soon to be opened Chicken Barn Walmer Lodge location. (GP)
CHICKEN BARN will be opening its sixth branch at Walmer Lodge in Black Rock, St Michael. With renovations ongoing, the senior Hynams, Peter (left) and Paul (right) discuss the progress of works with project manager Adam Hynam, Paul’s son. (RC)
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CHICKEN BARN observes stringent standards to ensure their chicken consistantly meets customers’ expectations. Their process starts with the selection of the chickens. Each bird must weigh between 3/12-3/34 pounds. (If they do not meet that
specification, they are sent back to the supplier). Chickens must have no broken wings or legs, must not be bloodshot and must be thoroughly cleaned. Preparation • Chickens are marinated for two to three hours • Drained
CHICKEN SANDWICH (GP)
• Chicken • Fries • Barn Burger • Cheeseburger • Fish Sandwich • Fish and Chips • Chicken Breast Sandwich Salads • Cole slaw, pasta, and garden (available packaged at all Chicken Barn’s locations including Wildey where there is also
CHEESE CAKE (GP)
a salad bar). . Desserts • Cheesecake • Apple pie • Ice cream (except at Worthing) Drinks • Mauby • Pineapple juice • Sodas • Powerade • Angostura Lemon Lime Bitters
• Seasoned (with the old, secret Hynam recipe) • Chilled overnight • Dispatched to the different locations, then placed on spits and cooked in the rotisserie for two and a half to three hours at 350° Farenheit.
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WHEN A BUSINESS MAKES it to the half century milestone, it’s important to look at how it got there and what it has done with its successes. For Chicken Barn, 50 years have seen it delve into the community showing that a Barbadian company with all this success still has the goals of community improvement in mind. As a company that started with family and has continued to operate, as employees have stated, like a family, Chicken Barn has worked towards community betterment in many ways. Whether encouraging education, both academic and physical, endorsing culture, or spreading the ideal of community moral fortitude, Chicken Barn has taken to the Barbadian community to strive for improvement as the restaurant has done for 50 years. The Luther Thorne Primary School formerly known as the Pine/Wildey Primary School is situated at Wildey, St Michael. It was originally built to alleviate the problem of
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Youth With A Mission is an inter-denominational, non-profit, Christian, missionary organisation. Its vision is to mobilise, train, and send people to minister to youth, the unreached, the poor, and needy around the globe. Continuing with the trend of endorsing and seeking to give back to the community, Chicken Barn is sponsoring a scholarship in the name of the founders of the restaurant chain that has already given so much back. CHICKEN BARN BARBADOS making a special The Edgar and Joan donation to sports coach of the Luther Thorne Memorial Hynam Scholarship is Primary School. (GP) currently in the process of finalisation that will one day overcrowding in schools Checker Hall, the current afford a deserving student in the surrounding areas. Division 3 champions of with three years of support Chicken Barn has proudly the Barbados Football for a hospitality major encouraged and donated Association, has enjoyed through the University to this school in an effort the support of Chicken of the West Indies (UWI). to work within the Barn through promotion and The scholarship seeks community around one equipment donation and to aid the education of a of its popular locations. Chicken Barn continues to special student who is truly Its support of the Luther support and endorse in need of assistance and Thorne Primary School the healthiest of lifestyles deserving of the aid. comes as a part of the from its restaurant to the The school will determine Chicken Barn Give Back playing field. the appropriate candidates initiative. Another aspect of the and Chicken Barn Limited More than just academic Chicken Barn Gives Back will see them through the support, Chicken Barn also initiative is its support entire programme from the supports the Checker Hall of the Youth With A Mission first year at UWI to the next Football Club. non-profit organisation. two years to be completed
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in the Bahamas. “It’s just one of our ways of giving back. We have a lot of clientele from the university and would like to show our appreciation and support of the future,” said Paul Hynam. With all its experience
and longevity, Chicken Barn has and continues to reach out to the community all across Barbados in league with its goals for healthy lifestyles, academic pursuit, and general improvement of the community.