Golden Krust Caribbean Bakery and Grill, the restaurant chain that introduced Jamaica’s iconic patty to communities across the United States, is preparing for a significant expansion under a new five-year strategy to increase its footprint by 50 percent.
Founded by Jamaican entrepreneur Lowell Hawthorne, Golden Krust currently operates 103 locations across eight US states. The company plans to accelerate its growth under the leadership of Chief Executive Officer Jackie Hawthorne Robinson, who assumed the role in August 2025.
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“We are going aggressive, and I know we are going to be able to accomplish it,” Hawthorne Robinson said. “Our goal is to open many more stores, enter new markets, and deepen our presence in states where we already operate. We are pushing forward despite the challenges.”
Golden Krust was launched in 1989 after Hawthorne and close family members pooled US$150,000 to open the first store on Gun Hill Road in the Bronx, New York. Following Hawthorne’s passing in 2017, the company was led by former director and CEO Al Novas alongside the management team until the leadership transition this year.
Today, Golden Krust has locations in New York, New Jersey, Connecticut, Georgia, Florida, Maryland, North Carolina, and Texas. The New York metropolitan area remains the brand’s stronghold, accounting for 55 franchises. Of the 103 stores, 101 are franchise operated, while two locations in the Bronx and Hartford, Connecticut, are corporate owned. A recently opened outlet at John F. Kennedy International Airport highlights the company’s strategy to secure premium, high traffic locations.
Under the expansion plan, Golden Krust intends to open approximately 10 new franchises annually, supported by franchise expos, targeted advertising, and digital marketing campaigns. Hawthorne Robinson said a new franchise development lead has been brought on board to execute the strategy.
The franchise fee remains US$40,000, while the total investment to open a store ranges between US$650,000 and US$1.2 million, depending on location and construction requirements.
Vice President of Marketing Steven Clarke said the brand’s growth remains closely tied to the Caribbean diaspora.
“Where the Caribbean community is, we will continue to serve them,” he said. “There is room to grow in Texas, Georgia, and Connecticut, and we are also exploring new territories such as Washington and California.”
Clarke added that cultural engagement remains central to Golden Krust’s identity.
“We have partnered with major events like Coachella and hosted Jamaican party tours. The party is part of what brought us here, so we want people to experience the culture along with the food,” he said.
Golden Krust currently generates approximately US$153 million in annual sales, with off premise dining, including delivery and catering, accounting for about 20 percent of revenue.
“Accessibility has increased significantly,” Clarke noted. “Customers can reach us in store, through our app, and via Uber Eats, DoorDash, and Grubhub. Convenience is critical.”
Balancing authenticity with regulatory compliance remains a priority for the company.
“We meet FDA and USDA standards, which means no trans fats, but we have preserved the flavor and flakiness that define a Jamaican patty,” said Director of Quality Control Christopher Hylton. “It is about honoring our roots while meeting global requirements.”
That commitment extends to Golden Krust’s supply chain. For nearly three decades, the company has sourced Scotch bonnet peppers, thyme, and other seasonings from Jamaican farmers. Following the devastation caused by Hurricane Melissa, Golden Krust launched a recovery initiative to support 10 farmers in Clarendon, St Catherine, St Mary, and Manchester. Each farm received seedlings, equipment, and supplies valued at J$300,000.
“We are here to support the farmers and help them get back on their feet,” Hawthorne Robinson said during a recent visit.
Hylton added that Golden Krust imported approximately US$470,000 worth of goods from Jamaica last year and is on track to exceed US$500,000 this year.
“This is not just about pepper and thyme. It is about food security and sustainability,” he said.
Despite its ambitious growth plans, the company faces ongoing challenges, including rising input costs, tariffs, and labor shortages.
“The environment is not easy,” Hawthorne Robinson acknowledged. “But we are giving it everything we have.”
Competition from other Jamaican brands entering the US market is also intensifying. Clarke, however, remains confident in Golden Krust’s staying power.
“Brands will come and go. We focus on service, innovation, and treating customers with respect. That is how we stay ahead,” he said.
As Golden Krust looks to the future, Hawthorne Robinson says preserving the brand’s Jamaican heritage remains non negotiable.
“We want Golden Krust to be recognized as the powerhouse of Jamaican concept restaurants,” she said. “We are building toward that vision, and we are committed to making it happen.”
