Pappa Flock is on track for its 11th restaurant opening this year, cementing its position as one of Australia’s fastest-growing quick-service restaurant chains.
The Sydney-born brand, known for its viral American-style crispy chicken and hand-squeezed lemonades, recently opened its 10th location in Westfield Chermside, marking its debut in the Queensland market.
The Chermside opening, which launched on August 16th, represents the brand’s largest restaurant to date with 58 seats across 209 square meters—larger than previous locations in Rouse Hill (50 seats) and Marrickville (40 seats). The expansion into Queensland comes after demand from the brand’s social media following, affectionately known as ‘Flockers’.
Rachel Korbel, Pappa Flock’s Chief Marketing Officer, said the community has been the driver: “We’re thrilled to bring Pappa Flock to Queensland, and it’s all thanks to our incredible fans. The demand from our Flockers on social media has been overwhelming, with comments and DMs asking us to open a store here. We’re incredibly excited to bring our unique Pappa Flock experience to a new market and create 60 new jobs for the community.”
The Queensland expansion is set to continue with an 11th location planned for Mt Gravatt by the end of September, followed by additional stores throughout the state. This growth trajectory follows a pattern of success in New South Wales, where the brand now operates nine thriving Sydney locations.
Cult following drives queue culture
Pappa Flock’s openings have become cultural events in their own right, with customers regularly queuing for up to seven hours before store launches. The Bondi Junction opening in May saw lines forming from 5am—seven hours before doors opened—with fans camping out for the brand’s signature Flock Boxes and house-made lemonades.
“We knew Sydney’s East loved fried chicken, but this was something else. People weren’t just waiting, they were settling in and counting down to crunch-time – the crowd turned the wait into an event in itself,” said Korbel.
The queue at the Marrickville opening from 5.30am.
This queue culture has become a trademark of Pappa Flock openings, with similar scenes playing out at recent launches in Marrickville, Bondi Junction, and Rouse Hill. The brand capitalises on this enthusiasm by offering free Flock Box vouchers (valued at $17.90) to customers who line up early.
Quality-focused operations model
Head Chef Eddie Cofie attributes the brand’s success to its commitment to fresh, on-site preparation.
“Pappa Flock’s dedication to on-site prep truly sets us apart. Our crews are hands-on from the moment the doors open: chicken tenders are hand-breaded daily with our unique spice blend for that signature crunch, and for our famous lemonade, we squeeze more than 2,500 fresh lemons every morning.”
This operational approach has proven scalable across the brand’s rapid expansion, with each new location maintaining consistency in both food quality and customer experience. The Mt Gravatt opening will create an additional 60 jobs, following the pattern established at other locations.
Strategic location selection is key
Pappa Flock’s site selection strategy focuses on high-traffic retail destinations with strong transport links.
“Chermside is a fantastic location to introduce Pappa Flock in a second state. As one of the largest regional shopping centres in Australia and situated on a major bus route, it’s an ideal spot for us. We love the vibrant energy of Brisbane’s northern suburbs, and being next to a fantastic entertainment and cinema precinct creates the perfect spot for families and friends to gather and enjoy our crispy, crunchy chicken,” Korbel said.
The brand’s current portfolio spans key Sydney markets, including Parramatta, Westfield Miranda, Frenchs Forest, Casula, Westfield Eastgardens, Macquarie Centre, Rouse Hill, Westfield Bondi Junction, and Marrickville, with the new Queensland locations expanding its geographic reach.
