NASSAU, BAHAMAS- Tropical Gyros is celebrating the opening of its Delaporte franchise, pushing the Bahamian-grown chain to five franchise operations and seven stores island-wide even as its founder Chef Kevin Culmer fights surging inflation which he says has driven his cost of goods from 37 percent to nearly 60 percent.
For Culmer, the expansion is more than a commercial milestone—as it represents his long-held mission to create accessible pathways for ordinary Bahamians to become business owners. He recalled wanting to own a restaurant himself years ago, but the requirements of major American franchises placed that dream out of reach. Tropical Gyros became his answer to that problem: a homegrown brand with a turnkey model that Bahamians could afford to buy into, operate, and grow.
The new Delaport franchise joins an expanding network that includes Prince Charles, Soldier Road, Ivory Plaza on Carmichael Road West, and Carmichael opposite John Chea—where Tropical Gyros is providing interim management support. The company also operates two corporate stores. Another franchise is already under construction on East Street South.
Culmer said the company has refined its franchise rollout strategy, opting to delay major announcements until new operators have had four to five months of operations to stabilize. After earlier launches faced staffing and operational challenges, he shifted to a “let them get their feet underneath them” approach. “Some people don’t even realize some of the locations are open yet,” he said. “We want to make sure franchisees are fully ready before we put the spotlight on them.”
But behind the scenes, the toughest challenge remains inflation. Culmer described a volatile cost environment that has hit the restaurant sector hard. Chicken that once cost $87 a case recently spiked to $152 within four days before falling back to around $110—still significantly higher. “I feel the inflation every single day,” he said. “It’s been a real battle.”
To protect franchisees and prevent menu price increases, Culmer is working on purchasing ingredients directly from U.S. suppliers, reducing reliance on local wholesalers whose prices reflect rising landed costs. “If we can bring in the products at our own landed cost, it becomes cheaper and more profitable for franchisees,” he explained. “That way we don’t have to raise prices.”
Culmer described Iko Patton, the Delaporte franchisee, as a seasoned hospitality professional, brings valuable service expertise to the brand—something Culmer believes strengthens the entire system.
According to Culmer, interest in the brand continues to spread beyond New Providence, with early discussions underway for expansions to Abaco, Eleuthera, Exuma, and Bimini, as well as international inquiries from the U.S., Jamaica, Canada, Antigua, and St. Kitts. Though still preliminary, Culmer said the outreach reflects confidence in the Tropical Gyros model and the strength of its Bahamian identity.
Despite the pressures and rising costs, Culmer remains optimistic about the future. “We’re all in this together,” he said. “Seeing Bahamians move from employees to employers—that’s what makes all the challenges worth it. The brand is strong, and we’re going to keep growing.”
