East Coast Wings & Grill, a North Carolina-based casual dining restaurant known for its 75 flavors of buffalo-style wings, announces the opening of the first Tennessee location on April 21, 2014, at 198 Marketplace Blvd. in Johnson City.
The new restaurant is the first location for franchisees Gregory Hunter and Bob Feathers. Both accomplished businessmen, they share a passion for service and attention to detail, lending to the culture of East Coast Wings & Grill. The duo has plans to open additional East Coast Wings & Grill restaurants across Eastern Tennessee in the coming months.
“The corporate team has created a truly visionary business model dedicated to patient growth and refined systems and process that focus on unit-level economics,” says Feathers, co-owner of the new East Coast Wings & Grill. “East Coast Wings & Grill provides franchisees with the support needed to make a great business. It’s hard not to get excited about a company that shares the same ethics and values as you.”
To support the local area, Hunter and Feathers are welcoming all community members to join them in efforts to benefit Mountain States Health Alliance, Science Hill High School, and East Tennessee State University.
“We will donate 50 cents per new visitor to one of the local beneficiaries when you like our local Johnson City ECW Facebook page, join our rewards program, and visit our store,” says co-owner Hunter, noting their excitement to become an integral part of the Johnson City community. “This is just one way we plan support local schools and organizations as we become immersed in the area.”
“Our brand’s accomplishments can be attributed to a variety of elements uncharacteristic of the chicken wing industry,” says Dan Collins, senior vice president of brand development. “Our recipe for success is on-boarding high-quality franchisees like Greg and Bob who recognize great unit-level economics, fresh-to-order menu items using fresh ingredients, and, of course, creating a comfortable environment for the whole family to enjoy.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.