Hey there, foodies! Have you been noticing those Houston’s Hot Chicken restaurants popping up all over the place lately? I sure have, and lemme tell ya, I’ve been wondering who’s behind this rapidly expanding hot chicken empire. If you’ve been curious about who owns Houston’s Hot Chicken too, you’re in the right place! Today I’m diving deep into the ownership story of this sizzling success.
The Founding Duo: How It All Started
Houston’s Hot Chicken (also known as Houston TX Hot Chicken or HHC) wasn’t created by some massive corporation or restaurant conglomerate – it actually started as a passion project between two young entrepreneurs
The brand was founded in 2020 by two friends
- Houston Crosta – Yes, the restaurant is partially named after him!
- Edmond Barseghian – The co-founder who worked alongside Houston
These two entrepreneurs might be young (both in their early 30s according to the QSR Magazine article), but don’t let their age fool you. They’ve quickly built one of the fastest-growing restaurant franchises in America.
What’s interesting is that they didn’t rush into this venture. The duo spent a full two years developing the Houston’s Hot Chicken concept before launching their first location. They wanted to make sure everything was perfect – from the recipes to the restaurant design.
The First Location and Rapid Expansion
The first Houston’s Hot Chicken store opened in Las Vegas in August 2021. That’s actually pretty recent! But since that initial opening, they’ve been on an absolute tear with expansion.
According to their website, they currently have locations across multiple states:
- Arizona
- California
- Idaho
- Michigan
- Nevada
- Ohio
- Texas
- Utah
- Washington
When I checked their website, they already have over 30 locations open or under construction! That’s insanely fast growth for a company that only launched its first store in 2021. And according to the QSR Magazine article, they had sold more than 100 franchises in 12 states as of 2022, which means there are many more locations in the pipeline.
The Savory Fund Investment: A Game Changer
In November 2023, a major development happened in the Houston’s Hot Chicken ownership story – Savory Fund made a strategic investment in the company.
For those who aren’t familiar, Savory Fund is a private equity firm that specializes in investing in emerging restaurant concepts. They launched in 2020 specifically to develop fast-casual restaurant brands. Some of their other investments include brands like Swig, Via 313, Hash Kitchen, PINCHO, and Mo’Bettahs.
Andrew K. Smith, cofounder and managing partner of Savory Fund, stated: “Savory has been monitoring this flavor segment for the past five years. We have met with and evaluated many brands attempting to do what HHC has already accomplished, and we are thrilled to make this strategic investment.”
While the terms of the deal weren’t disclosed, this investment was clearly designed to accelerate Houston’s Hot Chicken’s growth, particularly through franchising.
Taylor DeHart, principal of Savory Fund, said: “HHC has all the ingredients ripe for a successful sale: strong unit economics, a solid leadership team and an experience that resonates with guests. That impressive foundation, coupled with Savory’s growth expertise and capital, is an unstoppable combination. We foresee HHC establishing a powerful national presence in the years to come.”
So while the founding duo of Houston Crosta and Edmond Barseghian remain central to the company, Savory Fund now has a significant ownership stake as well.
What Makes Houston’s Hot Chicken Different?
Now you might be wondering – what makes Houston’s Hot Chicken special? Why has it grown so quickly and attracted investment? After all, hot chicken isn’t exactly a new concept, with Nashville hot chicken being popular for years.
Here’s what sets them apart:
Texas-Style Hot Chicken
While many competitors focus on Nashville-style hot chicken, Houston’s takes a different approach. According to co-founder Barseghian: “We saw the hot chicken category taking off, but we wanted to be innovative. Our brand is Texas hot chicken—the sauce is sweeter and more savory than Nashville.”
Premium Ingredients and Environment
Houston’s Hot Chicken prides itself on using high-quality ingredients, including:
- Fresh-baked brioche buns
- The “healthiest organic chicken available”
- All-natural ingredients
- Free-range poultry
- Never-frozen products
They’ve also invested in creating premium restaurant interiors with:
- Onyx countertops
- Brass metallic tables
- Polished concrete floors
- Reclaimed wood
- Auto-inspired art
Co-founder Houston Crosta explained their approach: “We’re both heavily into the automotive industry. We have taken the luxurious aspects from that industry, so when customers walk in, the high-end art and murals are among the first things they notice.”
Beyond Just Chicken Sandwiches
While hot chicken sandwiches are their specialty, Houston’s Hot Chicken offers a varied menu including:
- Hot chicken tenders
- Loaded fries
- Party platters
- Salads
- Soups
- Milkshakes
- Waffle shakes
- Seven signature sauces
This variety helps them appeal to a broader customer base than some competitors.
The Business Model: Franchising for Growth
One of the keys to Houston’s Hot Chicken’s rapid expansion has been their franchising model. They’ve been very strategic about who they partner with as franchisees.
According to QSR Magazine, prospective franchisees must have:
- A minimum net worth of $2 million
- $400,000–800,000 in liquid assets
- The ability to build a store without loans or debt
But beyond the financial requirements, they’re looking for cultural fit. The founders describe their approach as “transparent” and “inclusive,” seeking franchisees who want a long-lasting partnership, not just a business arrangement.
They ideally look for franchisees who want to develop five-store and territory deals, although they do consider single-store agreements in smaller markets. They’re open to both experienced food service operators and those new to the restaurant industry.
The franchise support seems comprehensive, covering:
- Site selection
- Construction assistance
- Staff training
- Grand opening support
- Ongoing operational guidance
With average unit volumes (AUV) of $3-4 million gross, the business model appears to be attractive to potential franchisees.
Marketing Strategy: Social Media Over Traditional Advertising
Another interesting aspect of Houston’s Hot Chicken’s approach is their marketing strategy. While many restaurant chains rely heavily on traditional advertising like TV commercials and billboards, HHC takes a different approach.
“Other brands rely on television and billboards, but direct social media marketing is much more effective for us,” Barseghian explained. “We leverage our large YouTube and social media presence to grow our business. Our grand openings typically have 3,000–4,000 attendees.”
This social media-focused approach likely resonates with younger consumers and helps create the kind of buzz that traditional advertising struggles to generate. It’s also probably more cost-effective for a growing brand.
The Future of Houston’s Hot Chicken Ownership
So where does Houston’s Hot Chicken go from here? With the Savory Fund investment, the company is positioned for continued rapid growth.
Their website shows they’re continuing to expand, with locations under construction in new markets. They’re also actively hiring, suggesting the operational side of the business is scaling up to support their growth.
The ownership structure now appears to be:
- The founding duo of Houston Crosta and Edmond Barseghian
- Savory Fund as a strategic investor
- Individual franchisees who own specific locations
This mixed ownership model combines the vision and passion of the founders with the financial resources and growth expertise of Savory Fund and the local market knowledge of franchisees.
Industry Recognition
It’s worth noting that Houston’s Hot Chicken has already received industry recognition despite its young age. According to their website, they were ranked #77 on FastCasual’s Top 100 list. This kind of recognition helps validate their business model and can make them more attractive to potential franchisees and customers alike.
My Personal Take on Houston’s Hot Chicken
I’ve actually had the chance to visit one of their locations, and I gotta say, I was impressed. The quality of the food really does stand out compared to some other fast-casual concepts. The chicken was juicy, the spice level was perfect (I went with medium – I’m not brave enough for their hottest options!), and the environment definitely felt more upscale than your typical quick-service restaurant.
What struck me was how busy they were even on a weekday afternoon. There was a constant line, but it moved quickly, and the staff seemed well-trained and efficient. This aligns with what the ownership has said about focusing on operational excellence and customer experience.
Should You Consider a Houston’s Hot Chicken Franchise?
If you’re in the restaurant industry or looking to invest in a franchise, Houston’s Hot Chicken might be worth considering. Their growth trajectory is impressive, and the Savory Fund investment suggests that industry experts see significant potential in the concept.
However, the financial requirements are substantial, so this isn’t an opportunity for small-scale entrepreneurs. You need deep pockets and probably some restaurant experience to make this work.
If you’re interested, their website has a section dedicated to franchise opportunities where you can learn more and apply.
The Nashville Hot Chicken Trend
It’s worth putting Houston’s Hot Chicken in the context of the broader hot chicken trend. According to information in one of the articles, market research firm Datassential reported that Nashville hot chicken had grown 297% on U.S. menus over a four-year period (as reported in December 2022).
Major chains like KFC introduced Nashville hot chicken back in 2016, and other chains like Chili’s Grill & Bar and Krystal have added it to their menus more recently.
What makes Houston’s Hot Chicken interesting is that they’ve put their own Texas-style spin on this trend, helping them differentiate in an increasingly crowded market.
Final Thoughts: A Hot Success Story
The story of who owns Houston’s Hot Chicken is ultimately a story of entrepreneurial success. Two young founders had a vision for a better hot chicken concept, spent two years perfecting it, and then executed brilliantly on that vision. They’ve since attracted significant investment and are rapidly expanding across the country.
Whether Houston’s Hot Chicken will continue its explosive growth remains to be seen, but with strong unit economics, a differentiated product, and now the backing of Savory Fund, they certainly have the ingredients for continued success.
If you haven’t tried Houston’s Hot Chicken yet, keep an eye out – with their rapid expansion, there might be a location coming to your area soon!
Disclaimer: This blog post is based on publicly available information about Houston’s Hot Chicken as of September 2025. Ownership structures and business details may have changed since this information was published. Always check the company’s official website for the most up-to-date information.
Over the last decade or so, the story of how hot chicken was invented has become part of local mythology, the sort of tale Nashville residents can recount with dramatic pauses and wry chuckles.
It happened this way: Back in the 1930s at the height of the Great Depression, there was a man named Thornton Prince. He was a handsome man, tall and good looking.
“Beautiful, wavy hair,” his great-niece Andre Prince Jeffries tells me. He was also a bit of a womanizer. “He was totally a ladies’ man,” she laughs. “He sure had plenty of women.”
Women handle cheating partners in all sorts of ways. Some look the other way. Others walk out. A few get even.
One of Thornton’s women got fed up with his philandering ways. He had stayed out all night and come home expecting breakfast. She wanted retribution. That morning, just like all their other morning-afters, she got up before him. And she didn’t make him dry toast or gruel. Oh, no, she made him his favorite. She made him fried chicken.
Then, she added the spiciest items she had in her kitchen.
No one knows what went into that first hot chicken. “She couldn’t run to the grocery store to get something,” Jeffries muses. By the time the bird was cooked, she was sure she had spiced it beyond edibility.
As Thornton Prince took his first bite, she must have braced herself for his reaction. Would he curse? Whimper? Stomp out?
But her plan backfired. He loved it. He took it to his brothers. They loved it, too.
The woman disappeared from his life, but her hot chicken lived on. The Prince brothers turned her idea into the BBQ Chicken Shack.
“We don’t know who the lady was that was trying,” Jeffries says. “All the old heads are gone. Gone on. But hey, we’re still profiting from it.” She pauses. “So women are very important.”
Jeffries has an easy explanation for the chicken’s popularity. “My mother said, if you know people are gonna talk, give them something to talk about,” she says. “This chicken is not boring. You’re gonna talk about this chicken.”
Jeffries tells me this sitting in a bench at Prince’s Chicken Shack, the business founded eight decades ago. She is about 70, with carefully applied makeup, a Farrah Fawcett flip and a contagious laugh. She moves a little stiffly, but she’s still the one who runs the restaurant. As we talk, she keeps a close eye on her employees, many of whom are either family members or longtime friends.
I’m at Prince’s early on a Thursday evening, so most folks are picking up to-go dinner orders. Customers file past our table. Some stop to share their own memories. They walk by us to the back of the restaurant where a plywood wall separates the dining room from the kitchen. A window has been cut in the wall, and a woman sits there, ringing up the orders. Occasionally, she yells a number and hands over a brown paper bag of food. The chicken’s grease and sauce quickly saturate the paper, so most customers grab a white plastic bag off a nearby counter. A young man is stapling strands of yellow, white and red Christmas lights around the window.
Of course, a few folks say that before there was Prince’s BBQ Chicken Shack, there was a place called Bo’s. But who wants to mess with a good story?
I hate it when people date everything Southern back to the Civil War. But in this case, that’s where my story starts. That is when Nashville became a segregated city, a place where there were white neighborhoods and black neighborhoods and very little shared public space.
Before the war, about 700 free blacks lived in Nashville. Their houses were clustered in small enclaves, mostly on the northern side of the city. But there were over 3,200 enslaved people of color in the city. Most of them could not choose where they lived.
Many enslaved African-Americans used the war to claim their freedom. They left their homes and moved to the edges of Union camps. The places where the freed people lived became known as contraband camps. Some of these were migrant communities following the soldiers as they campaigned. Others were permanent settlements where residents plotted streets, built wood cabins and organized churches.
Federal troops captured Nashville in February 1862. The first Southern state capital to be taken, its early capitulation meant that the city became a key Union base. African-Americans from across Middle Tennessee fled there, and contraband camps sprouted up around the military installations perched on the eastern, western and southern borders of Nashville.
After the Civil War ended, the people living in Nashville’s contraband camps had a choice: return to the places they had lived before the conflict, hoping to negotiate new contracts with the whites who once claimed to own them; strike out for somewhere new, gambling that they would find more opportunity in the North or the West; or stay in Nashville, building a new life in the growing city. Many chose to remain. Between 1860 and 1870, African-Americans grew from being 23 to 38 percent of the population.
One of the largest Union camps had been Fort Gillem, north of downtown and near where the free blacks lived before the war. When the Union Army pulled out, Fisk Free Colored School took over the grounds. Rechartered as Fisk University in 1872, it became a leading institution of African-American higher education. The wagon road through the fort was renamed Jefferson Street. A prosperous black business district grew up along it, and houses popped up around it.
Several other large African-American neighborhoods developed around former camps located in what is now known as East Nashville, just across the Cumberland River from downtown. Like the Jefferson Street area, these were neighborhoods filled with professionals, businesspeople and skilled laborers.
Another black neighborhood grew up a few blocks northwest of the state capital. Known as Hell’s Half Acre, it housed the poorest African-Americans in the city. It had unpaved streets and no sewer system. The city’s disinterest left the area open to trouble. It became known for saloons, prostitution and other vices. It also had some of Nashville’s oldest black churches and schools.
The Truth About Dave’s Hot Chicken
FAQ
Who is Houston TX hot chicken?
Welcome to Houston TX Hot Chicken (HHC)! We offer the freshest, healthiest and hottest Texas Hot Chicken sandwiches in the world. Founded in 2020 by Houston Crosta and Edmond Barseghian as a small passion project, HHC has turned into the talk of the town and is fast becoming a nationally recognized brand and household name.
Who makes Texas hot chicken sandwiches?
We offer the freshest, healthiest and hottest Texas Hot Chicken sandwiches in the world. Founded in 2020 by Houston Crosta and Edmond Barseghian as a small passion project, HHC has turned into the talk of the town and is fast becoming a nationally recognized brand and household name. At HHC, we strive to bring the very best in taste and quality.
Who owns Houston’s restaurant?
Houston’s Restaurant is part of a group of upscale American casual dining restaurants, owned by Hillstone Restaurant Group, whose main corporate headquarters is in Phoenix, Arizona. There are 39 Hillstone locations in 11 states.
Who is Houston HC?
Founded in 2020 by Houston Crosta and Edmond Barseghian as a small passion project, HHC has turned into the talk of the town and is fast becoming a national household name.
Who is the owner of Houston hot chicken?
Houston TX Hot Chicken was co-founded by Edmond Barseghian and Houston Crosta. Barseghian is the current Founder and CEO, while Houston Crosta is a co-founder.
What celebrity owns part of Dave’s Hot Chicken?
Is Houston’s Hot Chicken a franchise?
Houston’s Hot Chicken offers a fast-casual dining experience specializing in spicy fried chicken. The franchise provides flavorful chicken options with a variety of heat levels in a casual, quick-service setting.
Who is the new owner of hot chicken takeover?
Hot Chicken Takeover’s parent company, Untamed Brands, was acquired by Craveworthy Brands in May 2024, making Craveworthy Brands the new owner. The acquisition by the Illinois-based company, led by former Jimmy John’s CEO Gregg Majewski, is expected to result in the rebranding and revitalization of Hot Chicken Takeover.