Jerk King

## Executive Summary

Jerk King is an emerging Caribbean fast-casual restaurant franchise founded in Toronto in 1998 (originally as Marcus Garvey Restaurant) and now headquartered in Bloomington, Minnesota. The brand began franchising in 2023, offering authentic island cuisine including jerk chicken, oxtail, roti, and plantains prepared with proprietary marinades. With only one corporate location currently operating, Jerk King represents a ground-floor opportunity in the underserved Caribbean QSR segment, though the lack of franchised units means there is no track record of franchisee success to evaluate.

## The Business

Jerk King operates in the fast-casual restaurant segment specializing in Caribbean cuisine. The menu features classic island favorites including jerk chicken prepared with signature in-house marinades, oxtail, roti, dumplings, and plantains. Restaurants occupy 800-1,200 square feet, allowing for smaller footprints compared to traditional full-service restaurants. The brand emphasizes authentic Caribbean flavors in a friendly, welcoming atmosphere. Founded by Johnson Osei (CEO) and his wife Elizabeth (VP and Director of Operations), the concept grew from Osei accounting background combined with his passion for Caribbean culinary traditions.

## The Numbers

| Metric | Amount | |--------|--------| | Initial Investment | $216,500 - $471,000 | | Franchise Fee | $30,000 | | Royalty Fee | 5% of gross sales | | Marketing Fee | $25,000 - $45,000 (one-time) | | Liquid Capital Required | $300,000 | | Net Worth Required | $500,000 | | Restaurant Size | 800 - 1,200 sq ft | | Time to Open | 6 - 12 months | | Total Locations | 1 (corporate-owned) | | Franchised Units | 0 |

## System Health

As a newly franchising concept (began offering franchises in 2023), Jerk King has no franchised units in operation yet. The single corporate location in Bloomington, Minnesota serves as the flagship and training center. The company is currently focused on expansion in the U.S. and Canada.

## Franchisee Experience

Training Program includes comprehensive training held at corporate headquarters in Bloomington, MN with both classroom instruction and on-the-job training. Training provided at no additional charge for up to three individuals.

## Risk Assessment

Key Concerns: Unproven franchise model with zero franchised units, high financial requirements ($300K liquid capital), single location track record, and niche cuisine appeal.

Risk Mitigators: Experienced founders with 25+ years in Caribbean restaurant operations, growing consumer interest in diverse ethnic cuisines, smaller footprint reduces build-out costs.

## Competitive Position

Direct Competitors include Golden Krust and local Caribbean restaurants. Competitive advantages include proprietary marinades and smaller footprint model.

## Validation Questions

1. What were the corporate location sales and profitability for the past three years? 2. Why did it take 25 years to franchise? 3. What is the expected AUV based on corporate location performance? 4. Are there any franchise agreements signed or in negotiation? 5. How will proprietary marinades be supplied to franchisees?

## Data Gaps

No financial performance data available, no existing franchisees to interview, and limited visibility into growth timeline.