Industry News | April 8, 2015

Newk's Looks to Franchise in Seven States

image used with permission.

Newk’s Eatery is laying franchise growth plans in new markets stretching across the South from Savannah, Georgia and Orlando, Florida, to Lubbock and Midland-Odessa, Texas, with Washington, D.C, Richmond and Norfolk/Virginia Beach, Virginia, Indianapolis, St. Louis and Oklahoma City in between.

The fast-casual chain, known for its culinary-driven menu and open kitchens, is expanding its footprint to meet the growing demand for its unique brand of fast casual—incorporating bold flavors and a full-service level of hospitality with fast-casual lunch and dinner fare like hot sandwiches, salads, soups, and California-style pizzas.

The chain is actively seeking multiunit franchise partners to bolster its growth plan that calls for more than 200 units by 2018.

“We are committed to smart growth,” says Newk’s president and CEO Chris Newcomb, who founded the company in 2004. “Newk’s spent the last year establishing a strong foundation of leadership, technology, and other services to support new franchise partners who recognize Newk’s outstanding potential.”

With an anticipated 38 percent growth in new restaurants in 2015, the Jackson, Mississippi–based chain is on a steep growth trajectory. The company already has announced three new franchise partners so far this year that will bring the Newk’s experience to Tampa-St. Petersburg, Florida; Columbia, South Carolina; and New Braunfels/San Antonio, Texas.

“We target the best franchise partners we can find in vibrant growth markets throughout the South,” says chief development officer Chris Cheek. “With outstanding operators and a strong regional focus, we see tremendous opportunity to build a brand with long-term potential, a loyal guest base, and happy franchisees.”

Known for its hand-prepared salads, sandwiches, California-style pizzas, made-from-scratch soups, and homemade cakes, the growing Newk’s concept will open nearly 30 new units in 2015.

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

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