4FINGERS CRIPSY CHICKEN
“ People are not looking for another cookie-cutter fried chicken joint ”
– Steen Puggaard , CEO , 4Fingers Crispy Chicken said to be increasingly spontaneous in their eating habits , ditching the weekly shop to buy fresh ingredients multiple times a week , and to experiment with flavours and recipes from across the globe . Wiley concluded that “ the food industry in 2016 will revolve around trends of convenience , sustainability and consumer preference ” with “ a continued rise in easy meals , fresh products and healthier options ”. 4Fingers is a clear extension of the needs and high expectations Australians have for the fast-casual dining industry .
Aside from a quality product and careful branding , the 4Fingers CEO has much more to offer . From 2013- 2017 in Singapore alone , Puggaard has taken the chain from a turnover of US $ 1.4mn to US $ 30mn . He puts this down to thinking like a corporation but acting like a startup .
“ It ’ s about structuring the business strategically to meet long-term goals , with the added energy , passion , and fearlessness that you can often find in start-ups . I have an amazing team of professionals who have joined 4FINGERS because of our small size , not in spite of it .” Puggaard continues : “ We ’ re always looking at new ways to meet our customers ’ demands , and to capture and defend the market share , never staying comfortable for long .” He feels expansion into Australia has been a “ calculated step ” which will help the company align its brand and food to a western market , with hopes the franchise will spread further overseas to the US and UK markets .
Fresh , made-to order chicken is hand-brushed with the customer ’ s choice of sauce , and 4Fingers uses traditional recipes while borrowing ‘ promiscuously ’ from a mix of
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