Ready to bring the flavour of the South to your community? Flappy’s Fried Chicken has become a social media phenomenon, and now you can join our growing family! With eight new locations set to open in 2025, and over 4 million views on TikTok, Flappy’s is more than just a restaurant—it’s a movement.
WHY FLAPPY'S?
A unique Southern-style brand inspired by the vibrant flavours of Louisiana.
Viral on TikTok for our famous sauce dunks.
Proven success with our sister brand, Burger Point, known for its strong social media following.
Authentic Halal-certified fried chicken, perfected for a crunchy outside and juicy inside.
8X NEW LOCATIONS OPENING IN 2025
4M+ VIEWS ON TIKTOK
THE #1 SAUCE DUNK EXPERIENCE
Franchise Support
Comprehensive training covering everything from operations to customer service.
Industry-leading digital marketing campaigns done for you, designed to leverage our strong social media presence.
Ongoing support from the Head Office, helping you through every step of the journey.
Access to an evolving menu with exciting new items frequently introduced.
UPFRONT
FRANCHISE FEE
$50,000
FITOUT COST
$450,000-$600,000 depending on location
ONGOING
FRANCHISE FEE
6%
MARKETING FEE
2%, ensuring continued digital marketing and brand growth
FRANCHISEE REQUIREMENTS
Passion for food and creating memorable customer experiences.
Prior hospitality experience is preferred.
Commitment to growing the business by following Flappy’s proven systems and procedures.
SUBMIT INQUIRY
Tell us about yourself and your interest in Flappy's
INITIAL MEETING
Learn more about the franchise opportunity and see if its the right fit for you
APPLICATION REVIEW
We'll assess your qualifications and vision
TRAINING & ONBOARDING
Comprehensive training to set you up for success
STORE OPENING
Start serving customers with ongoing assistance to ensure success
Available Locations
We are currently focusing on Sydney, ACT, and Melbourne. We are particularly interested in opening new locations in dense suburban areas where the Flappy’s experience can flourish.
