In 1972, brothers Peter and Theo Kailis opened the first Red Rooster in Kelmscott, Western Australia—a humble roast-chicken shop inspired by the rise of fast-food dining. Taking cues from American chains like Kentucky Fried Chicken, which had arrived in Sydney in 1968, the Kailis brothers introduced a standardised menu, branding, and marketing strategy designed to compete on a national scale.
By 1981, Red Rooster had grown to 45 outlets and was acquired by the Myer Emporium, which accelerated expansion through acquisitions such as Big Rooster.
In 2010, the business transitioned fully to a franchise model and became part of Craveable Brands, under the ownership of PAG Asia Capital.
Today, Red Rooster operates more than 300 restaurants across suburban, regional, and rural Australia—almost all franchised and proudly run as local small businesses by dedicated franchisees.
