Industry News | July 21, 2014

Uncle Maddio’s to Grow in North Carolina’s Triad Area

Bookmark/Share this post with:
Email this story Email this story
Printer-friendly versionPrinter-friendly version

Read More About

Made to Order LLC signed a deal to open three Uncle Maddio’s Pizza Joint locations in North Carolina. The restaurants will be operated by industry veteran and Made to Order part-owner Bronce McClain. The first restaurant is set to open in High Point, North Carolina, at the High Point Palladium Shopping Center in the fourth quarter of this year.

McClain has worked in the restaurant industry for more than 25 years, with 23 of those years spent with one of the largest Pizza Hut franchises. He started working for Pizza Hut when he was 17 years old and helped open the first Pizza Hut in New Jersey almost 40 years ago. McClain went on to work for the restaurant franchise in Maine, Illinois, Delaware, and Winston-Salem, North Carolina, where he now lives.

“I’ve spent my career working in the pizza industry, and there’s nothing I know better or that I’m more passionate about,” McClain says. “I love the entire Uncle Maddio’s concept and I’m impressed with how the restaurant operates, the menu, quality of food, and the culture.” 

In addition to McClain, Betty Korner-Atkins, Emmett Ellis, Mark Motsinger, and Holly Myers are also investment partners in the Triad area of North Carolina.

In addition to the three locations in the Triad area, Uncle Maddio’s has two open restaurants in Charlotte and Huntersville, North Carolina, out of a planned eight units for the Charlotte area. It’s also signed an agreement for three units in the Triangle area of Raleigh, Durham, and Chapel Hill. 

“We see the state of North Carolina as a great opportunity for our restaurants to expand into and hope to continue to add locations in the next years,” says Matt Andrew, CEO of Uncle Maddio’s. “Our philosophy is ‘Served with Love,’ and we feel a lot of love from the people of North Carolina.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.