Multi-Unit Franchisee Magazine Issue II, 2014 | Page 28

MULTI-BR A N D 50
BY DEBBIE SELINSKY

Brandmaster Jack

I

Food court pioneer juggles multiple brands masterfully

n 1996, Jack Hough was trying to
figure out which restaurants to place
where in a somewhat limited space
at the North Georgia Premium
Outlets mall.
“It was our first outlet, and space for
everything was an issue,” says the Alabama native. “So I said, ‘Why can’t we
run nine separate concepts out of the
same kitchen with one GM?’ A few of
my franchise friends had a fit because it

26

MULTI-UNIT FRANCHISEE IS S UE II, 2014

had never been done before, but after
I explained that it would not interfere
with their menus and concepts, we were
able to get it done.”
Over the years, Hough has extended
that consolidated food court model into
14 airports, outlet malls, universities,
and other “non-traditional” settings
across 12 states. Today his company,
MSE Branded Foods, represents more
than a dozen national franchise brands,

including Arby’s, Sbarro, Subway, Steak
’n Shake, and signature concepts such
as JJ’s Sports Bar & Grill and the Buckhead Grill.
When Hough explains how all his
brands work together, he makes it sound
simple. He says the cooking and presentation of most of his brands are done ahead
of time. “The only thing we have in the
kitchen is prep. That really streamlines
things,” he says. “If I brought in a con-