Raising Cane's Chicken Fingers is a fast-food restaurant chain founded in Baton Rouge, Louisiana by Todd Graves and Craig Silvey on August 26, 1996. It offers chicken fingers as its only main course. Its total revenue in 2007 was $97.3 million. Its headquarters remains in Louisiana though the company opened a second restaurant support office in Plano, Texas in 2009.
History
Todd Graves first started dreaming of his very own restaurant in the early 1990s. Craig Silvey, an initial partner in Todd's plan, was enrolled in a business plan writing course at LSU at the time. They wrote the business plan and Silvey turned it in, for which Silvey received a "B-". Although the business plan was rejected numerous times by potential investors, Graves set out to earn the money he needed to start the restaurant, first by working in refineries in Louisiana, then by fishing for sockeye salmon in Alaska. He and Silvey then obtained a small SBA loan, which they used to open the first restaurant in Baton Rouge at the intersection of Highland Road and State Street near the LSU campus. They even drew on the help of friends and family for some of the work on Cane's 1, and many of these names are carved in the restaurant woodwork. Originally, the small restaurant competed against a similarly themed drive-in called Bailey's Chicken Fingers on the opposite end of the campus. By 1999, however, it was able to prove itself the more successful business: it forced Bailey's out of business, becoming the only chicken-finger focused restaurant in the area.
In mid-1999, Silvey sold his stake to Graves to focus on completing an MBA at Wake Forest University and work in Silicon Valley. Later, Graves asked Silvey to return as vice president of finance and information technology.
By 2006, the chain had grown to more than 50 locations. Most of the locations are in Louisiana, particularly in the Baton Rouge area. The first location outside of Baton Rouge was opened in 2001 in Lafayette--since then, new restaurants have been opened in 17 other states, in addition to all eight metropolitan areas of Louisiana. Graves plans to continue expansion of the chain throughout the United States and internationally, one of which will open in Kuwait. It currently has over 240 locations in 18 states. The first West Coast location in California opened in late October 2015 in Costa Mesa and another will open a month later in Aliso Viejo.
In January 2009, the company opened a second restaurant support office in Plano, Texas. In June 2011 it opened its 100th restaurant in Laurel, Mississippi. In February 2013 it opened its 150th location in San Antonio, Texas.
CEO Graves and the chain have given more than 25 percent of their profits back to the communities where restaurants operate with an emphasis on schools, food banks, active lifestyles, canine assistance and business and entrepreneur organizations.
Name
Graves and Silvey, who both worked as salmon fishermen in Alaska to raise money to open the first Raising Cane's restaurant, were going to name the chain Sockeye's Chicken Fingers, after the Sockeye salmon they fished for. They were later convinced to name it after Graves's dog, a yellow Labrador, "Raising Cane," called "Cane" for short. Currently, the mascot for the restaurant is Raising Cane II.
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Logo
The original Raising Cane's was established in Baton Rouge, Louisiana at the North Gates of Louisiana State University, at the intersection of East State Street and Highland Road. When remodeling the building, Graves discovered a hand painted sign featuring the logo from a previous business, Wolf's Bakery, under the cracking plaster on the south interior wall. It is a takeoff on the one for the bakery. The remains are still visible and intact on the wall inside the restaurant.
Menu
Raising Cane's offers a limited menu consisting of four main combos: "The Box Combo," "The 3-Finger Combo," "The Caniac Combo" and "The Sandwich Combo." It also includes a Kid's Meal and several sizes of bulk chicken items called Tailgates.
Sauces
Cane's Sauce, similar to Thousand Island Dressing, is provided with all chicken finger meals and is the signature sauce of the restaurant. All Cane's employees are held to a confidentiality agreement regarding any details about the recipe, which features a pre-made mix of spices that come pre-packaged to each restaurant. Honey mustard is also made fresh and is available as a substitute at most locations for an extra charge. Louisiana Hot Sauce packets are available by request at most locations, though unadvertised.
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