How Juke survived 10 turbulent years in Vancouver’s restaurant scene

Juke Fried Chicken celebrates its 10th anniversary with original combo meals at its 2016 price July 31-Aug. 3, along with daily prize giveaways. Photo by Rich Won /handout

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They couldn’t know it then, but when they opened Juke Fried Chicken in Chinatown, Justin Tisdall and Bryan Satterford were preparing for a delivery boom that would help their restaurant survive.

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“We knew our food had to travel well,” Tisdall said. “DoorDash had just entered the market, so we were able to negotiate free delivery for six months. We wanted that green Juke box in people’s homes. Once people saw the box, we knew the food would speak for itself.”

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Ten years later, Juke is still serving — and delivering — its gluten-free, non-GMO, grain-fed fried chicken, along with ribs, sandwiches, and salads. The Chinatown location has expanded next door with The Chickadee Room, an ‘80s-inspired cocktail and snack bar.

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Bryan Satterford and Justin Tisdall had extensive fine dining experience before opening Juke Fried Chicken in Chinatown a decade ago. Photo by Juke Fried Chicken /handout

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Both Tisdall and Satterford had extensive restaurant experience before they opened Juke. Tisdall had spent six years as general manager at Chambar, while Satterford helped open Hawksworth as sous-chef after running Market by Jean-Georges. The pair had previously worked together at Feenie’s, Lumière and Chow.

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“Coming from fine dining, where average guest cheques were $60 to $80, we knew ours would be around $20 to $25,” Tisdall said. “We had to win on quality and volume. Bryan kept refining the product so it tasted great both in the restaurant and 30 minutes later at someone’s house.”

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At the time, there were few independent restaurants devoted to fried chicken.

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“Other places served it, but it wasn’t their specialty,” Tisdall said. “We thought if we combined Bryan’s skills as a chef with quick service, high-quality ingredients and strong front-of-house hospitality and cocktails, we’d have a recipe for success.”

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Juke Fried Chicken celebrates its 10th anniversary with original combo meals at its 2016 price July 31-Aug. 3, along with daily prize giveaways. Photo by Rich Won /handout

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Satterford focused on the food itself, using Rossdown Farms chicken, pressure fryers and, eventually, a gluten-free coating because it stayed crispier longer.

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They considered other neighbourhoods before deciding on Chinatown.

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“I’d worked in Gastown for years opening Boneta and then at Chambar, so I knew the area well,” Tisdall said. “When this location became available, it felt right. We already knew our neighbours at Keefer Bar and Bao Bei, and everyone wanted to help make Chinatown somewhere people would come to spend their evenings.”

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Their delivery model helped them weather the pandemic.

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“Ironically, COVID was good for Juke,” Tisdall said. “We’d already built a strong takeout business. We were comfort food during a crisis, and people trusted us. It allowed us to keep staff employed, feed the neighbourhood, and give back every week.”

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In fact, the most difficult time for the restaurant followed COVID.

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“We knew those 24 months after would be difficult for restaurants, and they were,” Tisdall said.

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“Inflation after COVID was actually harder than COVID itself,” Satterford said.