Already a household name in its home state of North Carolina and a highly-decorated brand in the restaurant industry and franchising community, Hwy 55 Burgers, Shakes and Fries is planning to expand its retro-themed diner in Texas.
Hwy 55 recently signed a master franchise agreement with two existing franchise owners to bring more than 300 locations to Texas in the next 10 years. Currently, Hwy 55 has two locations in the Dallas/Forth Worth area and recently signed a franchise agreement for a location in Houston.
Hwy 55 boasts a fresh, All-American diner experience with fresh, never-frozen burgers, premium sliced cheesesteaks piled high on steamed hoagies, and frozen custard made in-house every day. With its open-grill design, the kitchen's dedication and care when hand-crafting meals is front and center.
Chris LaCoe and J.R. Cottle began flipping burgers at Hwy 55 while still in high school. Both grew into managerial roles and later were given the opportunity to become store owners while in only in their 20s. Now they share Hwy 55 master franchisee duties for South Carolina and Texas, and are responsible for developing 350 stores as part of the agreement.
“Hwy 55 is not a franchise concept, it's a true American success story,” says Hwy 55 president and founder Kenney Moore, who recently published a book, “Behind the Drive,” which details his own journey from growing up poor to now owner and founder of America’s next great burger joint. “Chris and J.R. are one of nearly 50 current franchise owners who started as hourly-waged employees. It shows that hard work, dedication, and commitment can lead to amazing success.”
Celebrating its 25th year in business, Hwy 55 has sold the rights to more than 1,000 franchise locations around the world. Currently with 125 locations, Hwy 55 is one of the fastest growing restaurant brands in the US. In the past year, Hwy 55 has signed franchise agreements for West Virginia, western Virginia, Kentucky, and Indiana for a total of 90 locations. The brand plans to open 25 locations in 2016.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.