Industry News | August 14, 2017

East Hampton Sandwich Company Picks Up Investment

East Hampton founder and CEO Hunter Pond. Joy Zhang
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CIC Partners announced a growth capital investment in East Hampton Sandwich Company. Based in Dallas, East Hampton is a fast-casual concept specializing in handcrafted sandwiches made from premium ingredients including house-made proteins, sauces and potato chips and locally baked bread. East Hampton’s award-winning food has earned tremendous accolades from both its customers and industry observers nationwide, including being named one of America’s 21 best sandwich shops in 2017.

East Hampton is led by a management team with an instinct and passion for great sandwiches. Founder & CEO Hunter Pond opened the first location in 2012 with a clear vision to elevate the quick service sandwich experience, and it became an instant hit.  He has since grown the company from an idea on a napkin at age 24 to a soon-to-be ten locations with extremely loyal and passionate customers.

“I am thrilled to have the support of an experienced and like-minded partner in CIC to help continue the growth of East Hampton,” says CEO Hunter Pond. “Our model is so unique for this sector that we had to choose an equity partner carefully, one that carried a depth of experience and consisted of industry veterans to help guide us towards national expansion.”

East Hampton is scheduled to expand into Houston this year and into 2018, maintaining a near term focus within the state of Texas.  The company’s Board of Directors includes Hunter Pond, Kyle Brooks, and Fouad Bashour of CIC.

“We have gotten to know Hunter quite well and are very excited to be joining him and his team on East Hampton’s journey,” says Bayard Friedman, Principal at CIC Partners.

Fouad Bashour, Partner at CIC, adds, “East Hampton has clearly done a great job tapping into what consumers want today, and we look forward to supporting the significant expansion that lies ahead.”

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