Alabama will soon welcome its new favorite burger joint as Hwy 55 Burgers, Shakes & Fries rolls into Tuscaloosa for its area debut.
On March 14, Hwy 55 Burgers, Shakes & Fries will open its doors to guests at its new Tuscaloosa location at 3615 McFarland Blvd. East Ste. 102. With Alabama locations already in Pell City and Homewood, the Tuscaloosa restaurant adds to the brand’s statewide-profile. Around 50 new Hwy 55 locations are planned for Alabama over the next 10 years.
“Tuscaloosa is home to nearly 100,000 people, but you’d hardly know it considering how small the city feels," says Derrick D. Maddox, Hwy 55’s master franchisee for Alabama. “Tuscaloosans simply don’t give off a big city vibe. The people here are polite and helpful so we know Hwy 55's family-friendly concept and dedication to authentic hospitality will fit right in."
Hwy 55 Burgers, Shakes & Fries 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.
"The University of Alabama is one of the most prestigious athletic and academic universities in the nation and we are proud to be a part of the community," dds Hwy 55 president and founder Kenney Moore. "This vibrant community celebrates a rich championship tradition, on and off campus, which pairs perfectly with Hwy 55's focus on retro values and always-fresh take on classics."
In keeping with Hwy 55’s continued mission to give back to the communities it enters, the restaurant chain’s charitable organization, Andy’s Foundation, and franchise owners will donate 10 percent of sales the first three days (up to $1,000) to the Pink Topps, a nonprofit organization focusing on early detection breast cancer for women and men under 35.
Hwy 55 will host a grand opening featuring the 55 Challenge, the brand’s famous hamburger eating contest, later this month.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.