52 April 2015 - Business View Caribbean
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.
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