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Updated 14 October 2026: expanded with practical context and refreshed information. Original publication date retained.
George Sombonos’ founding account is historical. A current outlet count and production volume require dated brand disclosures, rather than an estimate presented as fact.
From Roadhouse to Revolution
George Sombonos didn’t start with a silver spoon. His dad ran a Greek tea-room turned roadhouse, the Dairy Den, in Ridgeway, Johannesburg. Young George slung plates there as a kid, learning the grind early. By the 1970s, he was managing it—calling it an “apprenticeship of hell.” Sales? A measly R25,000 a month. Then came 1972. His father tossed him an airline ticket to the U.S., and that trip flipped the script.
In Texas, Sombonos tasted chicken that blew his mind. He tracked down the owner, wined and dined him, and begged for the recipe. The guy wanted $5,000. George had $1,000 in traveller’s cheques. He handed it over anyway, praying it wasn’t a scam. Back home, he mixed the spices under his bed and swapped them into the Dairy Den’s recipe. Boom—sales rocketed to R200,000 a month in four years. Lesson one: trust your gut, even when the stakes are high. Test a bold idea fast, and tweak it as you go.
Chicken Licken’s Founder Defies the Odds
Sombonos wasn’t just about spices. He saw opportunity where others saw rules. In 1975—at the height of apartheid—he started serving black customers in their cars. Illegal? Yep. Smart? Absolutely. His grandfather told his dad, “Leave him—just count the money.” That move built a loyal base that still powers Chicken Licken today. Winnie Mandela and Tokyo Sexwale even rolled up for a bite.
Then there’s the KFC showdown. By 1982, with five stores, Chicken Licken caught KFC’s eye. They sued, claiming the name mimicked “Finger Lickin’ Good.” George fought back, borrowing R10,000 from his mom and dropping it off in a chicken packet. The judge laughed, ruled in his favor, and the brand stuck. Takeaway: don’t shy from a fight if your vision’s worth it. Protect what’s yours, even if you’re the underdog.
Scaling Up, Step by Step
George Sombonos’ founding account is historical. A current outlet count and production volume require dated brand disclosures, rather than an estimate presented as fact. Related context: Ivor Karan’s agricultural business; ownership of Shoprite and Checkers.
Here’s the actionable bit: start lean, scale smart. Offer value to partners upfront—equipment, training, whatever it takes. Build momentum before you squeeze profits. Sombonos also pioneered “fly-thrus” in 1976 after spotting drive-thrus at Wendy’s in the U.S. First mover advantage? He owned it. Scan your industry for gaps your competitors miss, and pounce. For a closer restaurant-industry comparison, explore Nando’s expansion from a small eatery to an international brand.
Training: The Secret Sauce
Want your business to hum? Train relentlessly. Tie rewards to results. I’ve seen too many SMEs limp along because they skimp on people. Sombonos didn’t—he built a machine that runs itself. His daughter, Chantal, took over after his 2016 death, and she’s kept the fire going, nabbing awards like the 2019 Loeries Grand Prix. Succession matters. Groom your next leader now, before you’re forced to.
Facing Down Challenges
Not everything was golden. Post-1994, as township customers moved to suburbs, Sombonos followed, battling racist landlords who feared a “too black” brand. Sandton City snubbed him. He pushed anyway, sprucing stores with mock-Louis Vuitton vibes and a R50 million marketing budget. Result? Up to 50% white customers in some spots. Adapt or die—Sombonos chose the former.
The useful lesson is to test demand and build the capacity to serve it consistently. An entrepreneurial story cannot guarantee profits or eliminate the work and risk of operating a restaurant.
What You Can Take Home
Chicken Licken’s founder, George Sombonos, didn’t just luck into success. He hustled, risked, and learned. His $1,000 gamble in Texas sparked a billion-rand empire. Defying apartheid built loyalty. Fighting KFC cemented his name. Training kept it all alive. Today, Chantal carries the torch, proving his vision endures.
Franchise growth depends on consistency beyond the recipe
Chicken Licken's own site provides the current brand and menu reference. George Sombonos' founding story belongs to the history of the business; the outlet count and a prospective franchise's economics need separately dated information. A successful founder story does not establish that a new location will produce the same results.
For a restaurant operator, consistency is the link between the brand promise and repeat visits. Customers notice portion sizes, preparation time, order accuracy and cleanliness alongside flavour. Training and supervision need to reproduce these results across shifts, even when an experienced manager is absent.
Consider a hypothetical outlet whose evening orders rise faster than its kitchen can handle. Extra demand can create delays and errors unless staffing, preparation and collection are coordinated. Measuring orders per hour and remakes helps the owner identify the bottleneck before paying to attract still more customers.
Before entering a franchise agreement, obtain the current disclosure and a complete cost breakdown from the franchisor. Review site requirements, equipment, training, supply arrangements and continuing charges. Those operating questions offer a more useful lesson from the brand's development than treating an old expansion story as a guarantee of profit.
Source and further reading: Franchise growth depends on consistency beyond the recipe — reference.
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