“I decided to go to all the hot chicken places in Nashville. “We’re going to be smart and thoughtful in our approach as we grow, and I think the sky’s the limit.”īefore he established his Los Angeles locations, founder Johnny Zone first had hot chicken at Prince’s Hot Chicken in Nashville, and he fell in love. “ it is truly doing the best we can with every opening and opportunity we get, making great decisions, getting better at what we do, and then moving on to the next restaurant,” Bishop told QSR last September. But that simplicity resonated, and the community quickly rallied around the fast casual.
Hot chicken takeover plus#
The menu is straightforward guests choose their chicken cut and size (or tenders and wings) plus sides. In 2012, the Bishops debuted their one-protein, six-heat-level menu with playful names like Damn Hot and Shut the Cluck Up in midtown Nashville. joined the team, they wanted to expand their flavors and styles and decided hot chicken was the medium to do just that. founded Hattie B’s in 2012, while they were still operating Bishop’s Meat and Three, a single-unit cafeteria-style concept Bishop Sr. With three units in Nashville, three more in other Southern states, and one in Las Vegas, Hattie B’s didn’t invent hot chicken, but it’s doing its part to serve it to the masses. If we set those systems up in the beginning, it should make life a lot easier in the long run.”
“I’m just trying to reproduce what we’ve already done-just produce it again.
I’m not trying to recreate a new concept,” Sbraga says. “With the fast-casual model, coming from fine dining, I’m not trying to recreate myself every time. The menu for the concept is limited-hot chicken in the form of a sandwich, tenders, jumbo wings, or a half bird, with various sides-but Sbraga says it’s embracing the idea of comfort food and putting a little twist on it.Sbraga says he’s looking forward to a future with a counter-service brand that is elevated and refined, leading him to work on perfecting the systems at the Purdue unit before scaling it to other locations. You look at the millennials and the next generation, and they want better things.” And students nowadays are demanding better food. “There are pretty limited options in terms of freestanding that are not traditional school dining, that are independent. “Fifty-five thousand people within two square miles is pretty dense,” Sbraga says. “We’re looking forward to partnering with multi-unit operators to bring Dave’s to major markets across the country.”įounded by “Top Chef” winner Kevin Sbraga, Sonny & Sons opened in August in a food hall development near Purdue University in West Lafayette, Indiana.
“The product experience is phenomenal and far elevated compared to traditional quick-service and fast-casual chicken chains,” Phelps said in a statement. Jackson.Īfter the success of his two previous ventures, Phelps has his eyes set on hot chicken, which he says has national growth potential that is unparalleled. Dave’s Hot Chicken also has backing from Good Morning America anchor and former football star Michael Strahan, as well as actor Samuel L.
Hot chicken takeover movie#
Phelps was also an original investor of Blaze Pizza.Īlong with Phelps, the concept-originally launched by chef Dave Kopushyan in 2017-is backed by multiple recognizable names, including Maria Shriver and movie producer John Davis, both of whom were original investors in Blaze Pizza in 2011. Bill Phelps, the CEO of Dave’s Hot Chicken, was a cofounder of Wetzel’s Pretzels, which now has 350 locations and $150 million in sales. With just two locations, this concept has national goals and the investment backing to do it.
0 kommentar(er)
