Fast casual chicken concept Big Chicken opened its first standalone Maryland location on August 8, 2026, at Waugh Chapel Towne Centre in Gambrills — a purpose-built traditional storefront that stands apart from the brand's existing arena and non-traditional venues in the state. The unit at 1407 South Main Chapel Way represents the kitchen buildout infrastructure the concept needs to serve a suburban market stretching across the Baltimore suburbs and into the greater DMV corridor.
The Operator Behind It
Franchisee Pratik Patel, a hospitality veteran with more than 15 years of multi-unit quick-service experience across Howard and Anne Arundel counties, is leading the new unit. Patel's operational background — managing multiple QSR locations with the associated back-of-house demands of high-volume fried chicken production, holding, and throughput — is central to how Big Chicken structures its franchise growth. "Gambrills is a special place, and it's the right fit to bring something new that matches its energy," said Patel.
Josh Halpern, CEO of Big Chicken, framed the expansion in operational terms: "The right place, the right partner and a whole lot of BIG Flavor." For equipment specifiers and consultants, that framing signals a franchise model that leans heavily on experienced multi-unit operators capable of managing the full kitchen stack — fryers, holding equipment, sandwich assembly lines, and milkshake equipment — that Big Chicken's comfort-forward menu demands.
Kitchen Format and Menu Throughput
Big Chicken's menu is fryer-intensive by design. Signature items — including the Shaq Attack and The Ultimate, stacked with mac and cheese and crispy onion rings — alongside crispy tenders, Dunks, and the newly launched Shaq Snacks (tenders on garlic toast) require consistent high-volume fry output and precise holding to maintain quality across a service window that runs from 10 a.m. to 11 p.m. on peak days. The brand is simultaneously rolling out a rotating monthly limited-time dipping sauce program called "Big Dip Energy," which adds a condiment-handling and sauce-staging element to the line setup.
With more than 40 locations open and dozens in development across North America, Big Chicken's kitchen buildout cadence is accelerating. The brand's footprint spans arenas, airports, cruise ships, and traditional storefronts — each format requiring tailored equipment configurations. The standalone suburban model deployed in Gambrills is the format most analogous to a standard fast casual kitchen buildout, making it a relevant reference point for cooking equipment specifiers tracking QSR fryer and sandwich line trends.
For dealers and reps working the mid-Atlantic, the pace of Big Chicken's traditional-format expansion represents a growing pipeline of equipment opportunities. Multi-unit operators like Patel typically standardize on manufacturer-approved equipment lists, meaning initial specs set at the franchisee level can drive repeat purchases across future locations. Consultants specifying ghost kitchen or commissary alternatives for similar chicken-forward menus should also note the brand's preference for standalone storefronts in high-traffic suburban retail centers — a format that typically demands a full hood and ventilation package alongside the fry suite. See our ongoing coverage of fast casual kitchen buildout and ventilation considerations for additional context.
The Gambrills unit operates Sunday through Thursday 10 a.m. to 10 p.m., and Friday through Saturday 10 a.m. to 11 p.m.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
