East Coast Wings & Grill Reports Sales Growth

 

As the popularity of chicken wings rises among the industry, East Coast Wings & Grill has proven, once again, their gourmet-style buffalo wing concept holds strong within a competitive market. The North Carolina-based restaurant chain announces their 39th consecutive quarter of same store sales growth.

“The increase in sales is clear validation that East Coast Wings & Grill continues to be a key player in the restaurant industry,” says Sam Ballas president and CEO. “We could not have achieved this run of same store sales growth without our exemplary franchisees and corporate team who are committed to increased success in all aspects of the business.”

Ending 2012 with 21 units and gross sales of over $30 million, East Coast Wings is on track to build the roster to 30 units by the end of 2013.

Currently, East Coast Wings & Grill has 26 locations open and operating throughout North Carolina and Texas. The chicken wing chain has signed agreements to add over 80 new restaurants over the next five years, including development plans in Tennessee, Georgia, Virginia, Florida, South Carolina, Pennsylvania, and Kentucky.

“After taking the time to refine our business model to focus on unit-level economics, East Coast Wings & Grill is in the perfect position to expand our geographical footprint,” Ballas says. “We look forward to continuing to build the concept with new franchisees across the country.”

East Coast Wings & Grill is a pioneer in the franchise industry when it comes to the economic model, having added a dedicated division, processes and systems focused on maximizing their franchise unit level economics.

Dedicated to consistent, great tasting, freshly prepared food for families, the growing brand creates a warm and inviting environment for communities to gather. While its 75 flavors and 675 combinations of buffalo wings remain the staple, East Coast Wings & Grill’s six-page menu incorporates casual dining fare including burgers, salads, sandwiches and more.

 

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

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