East Coast Wings & Grill, a rapidly growing buffalo chicken wing concept based in Winston Salem, North Carolina, announces the appointment of Freddy Dupuy as director of its newly created Unit Economics/Quality Assurance division.
Industry News | February 15, 2013
East Coast Wings Hires Director of Unit Economics
The division will focus exclusively on unit level economics and assist new and existing franchisees in delivering stronger revenue and EBITDA growth.
“Our brand has always operated with an outside-in philosophy and management approach that places the interests of franchisees ahead of the organization’s endeavors,” says Sam Ballas, CEO of East Coast Wings & Grill. “While this style of franchising and franchisee support has resulted in slower unit growth, the trade-off has been sector leading unit style economics, including EBITDA.”
With more than 20 years of operations experience – including tenures with Roy Rogers, Marriott, and Rohde & Liesenfeld – Dupuy is accomplished in developing effective processes and directing complex logistics for multi-million dollar projects. He has a successful track record of system accountability processing, as well as knowledge of managing P&L, identifying redundancies, and maximizing resources to streamline operations, among other qualities.
“Although puzzled when Sam first approached me with his vision for this new division, I soon realized he and the brand were setting a new standard for franchise models,” Dupuy says. “This new division is walking the talk, investing in what makes the brand great – its franchisees. I couldn’t be more excited about the opportunity.”
Dupuy’s appointment comes on the heels of a monumental year for East Coast Wings & Grill. Continuing to outperform others in the casual dining segment, the burgeoning brand had sales of more than $33 million in 2012 and recently enjoyed its 36th consecutive quarter of same store sales increases.
With 24 locations currently open and operating throughout North Carolina, the chain has signed agreements to add 70 new restaurants throughout the country over the next five years.