Juici Patties

4 Business View Magazine Chin ultimately returned home to the fishing village of Rocky Point in Clarendon, where his parents operated a small community grocery store in the community. He began to make patties that he sold in their store, and continued doing so for nearly a year before he’d saved enough money to open his own restaurant in the town of May Pen, about 25 kilometers to the north. He opened a small manufacturing facility to make pat- ties and expanded the self-run restaurant operation to five locations in the parishes of Clarendon, Saint Cath- erine, Manchester and Saint Elizabeth, before building the franchise structure that made Juici Patties the first chain with locations in all 14 Jamaican parishes. These days, patties are made at a 90,000 square-foot manufacturing plant, then shipped frozen to the 61 restaurants, where they are baked and served. Patties are also exported to Caribbean region neigh- bors in the Cayman Islands, Dominica, Saint Lucia, Grenada, Saint Kitts, St. Vincent and Turks and Caicos, where they are served in locally-owned and operated restaurants or sold frozen for consumers in grocery and convenience stores. An additional manufacturing plant in Canada supplies patties to markets in Canada and the United States. Roughly 800 employees are on the Juici Patties’ pay- roll, though that number escalates to nearly 2,000 when the franchised restaurants are factored in. Res- taurant locations vary in size, with the largest ones in the busiest areas coming in at around 10,000 square feet over two stories. The rest of the locations are roughly half that size and will have between 30 and 40 employees under their umbrella.