A tasty new Channel 5 documentary aired on Thursday 23rd August.
Nando’s saucy secrets Inside Nando’s: A peri-peri big success story looked at how a small takeaway chicken has grown into a huge empire with over 400 restaurants in the U.K.
By looking at where Nando’s has come from and what makes it so good it’s clear to see why is Nando’s so successful.
Just take a bite and you’ll see why.
How Did Nando’s Begin?
Nando’s started out as a small takeaway restaurant in 1987.
The famous chicken chain opened in Rosettenville in Johannesburg, South Africa.
Since then it has expanded throughout South Africa and internationally.
In the U.K, Nando’s is one of the most popular restaurants on Twitter with 1.42m followers.
What Makes Nando’s so Good?
According to the experts on Channel 5 Inside Nando’s: A peri-peri big success story, we like paying for our food before we eat.
This means that you don’t have to wait around for a bill, or if your baby starts screaming you can run out the door. It just makes us feel more at ease during our dining experience.
The worst part is over!
Nando’s has a vast menu, from prego steak rolls to classic half chicken to portobello mushroom options. It’s all there.
And all of that tasty food, whether you’re into chicken, chips and coleslaw or a quinoa salad, this stuff sells itself because it tastes great. Plus it doesn’t break the bank!
The C5 documentary also explained that we currently live in an era of casual dining. It’s not fast food and it’s not fine dining. It’s somewhere you can take the family or eat alone. It suits everyone.
Why is Nando’s so Successful?
Nandos has cleverly expanded its menu. It’s now about more than just chicken.
The restaurant caters to vegetarians with many non-meat options.
Nando’s restaurants are located all over the UK, making them a very convenient dining option.
There are also Nino Nando’s – basically a baby Nando’s – which offers a smaller menu and faster service in some parts of London.
Nando’s unique marketing tools have certainly kept them going too.
Journalist, Kashmira Gander said:
The Nando’s Black card does a job that a million adverts could never achieve.”
The menu speaks for itself, mouth-watering descriptors are dotted all over to entice customer after customer. ‘Fresh chicken, ‘Wild’ garlic aioli, and ‘melting’ cheddar cheese to name just a few!
Social media has also helped Nando’s skyrocket to success. When the lads pop out for a ‘cheeky Nando’s’ one of them’s going to Snapchat it or Tweet about it.
In a digital age of selfies and food porn, Nando’s is guaranteed to get promoted. Cmon just look at it.
Now, whether we learnt anything or not from the Channel 5 documentary, one thing is for sure – that anyone watching had a huge chicken craving after the programme.
And that there’s such a thing as ‘the Nando’s walk of shame’ if you’re to forget your table number.
FYI just a head’s up, we’re not judging.
WATCH MORE CHANNEL 5 INSIDE DOCUMENTARIES THURSDAYS AT 10 PM.