With four successful Central Florida locations under its belt and dynamic new leadership spearheading nationwide expansion, the popular, fast-casual restaurant chain Huey Magoo’s Chicken Tenders directs its attention to several additional Florida market in seeking franchisees, chief executive officer Andy Howard announced. Former Wingstop Executive Vice President Howard, who helped grow the Wingstop chain from 80 stores to over 600 stores, seeks to do the same with Huey Magoo’s.
Already boasting four prosperous operating units in Oviedo, Altamonte Springs, Winter Springs, and the University of Central Florida Student Union, with plans to open several more stores in Orlando next year, Huey Magoo's is currently commencing franchise sales with the initial focus on key Florida markets Tampa, St. Petersburg, Clearwater, Jacksonville, Daytona Beach, Gainesville, Tallahassee, Pensacola, Miami, Fort Lauderdale, and Palm Beach, and then moving from Florida north and west to fan out across the country. In addition, with each of the new locations, Huey Magoo’s will introduce a brand-new sleek, industrial and relaxed restaurant design.
Recently joining the brand started 12 years ago by tour golf professionals Matt Armstrong (aka "Huey") and Thad Hudgens (aka "Magoo"), Howard assembled a team of industry power-players and colleagues to assist him in operations and growth, including former Wingstop CFO Wes Jablonski, former VP of Training for the Wingstop system Mike Sutter as Huey Magoo’s EVP of Operations and Training and former Head of International Training at Wingstop Shawn Lawler. With this deeply experienced team assembled, Huey Magoo’s is poised to take their great tasting, fresh, made-to-order chicken tenders, sandwiches, salads, Texas toast, fries and tasty tea to the next level.
“With the success of the existing restaurants and being blown away by the impressive taste of the food myself, I was immediately attracted to joining and helping grow this special brand,” says Howard. “We are very excited to continue expansion throughout the entire state and introduce our new prototype design for all our new restaurants, and we welcome new franchisees to lead us in developing in their areas and being welcomed into their vibrant communities.”
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