Firewurst of Cary is introducing flame-grilled sausages and dogs to the fast casual dining experience. The menu includes America's favorite sausages and hot dog combos and a host of Firewurst creations that are sure to please even the most discriminating palates.
The first of a developing franchise concept, Firewurst emphasizes that its fresh baked buns, fresh local produce, and fine lean meat-cuts offer the fast casual diner choices that are missing in today's marketplace. In addition, made-to-order gourmet coleslaws like Wasabi Cucumber and Sesame Ginger add spice and low calorie options as side dishes. Firewurst also has a great selection of fries, including Cajun Spiced and Sweet Potato Fries, and a wide selection of beer, wine, and other beverages.
The restaurant concept is the creation of the Morgenstern family of Cary, North Carolina. Inspired by a family history of sausage-making, Firewurst of Cary is the first of what the Morgensterns hope to develop into a high-quality national franchise. "Our family has talked about igniting the other half of the backyard grill since I was very young. It's time to give artisan sausages and dogs their rightful place in fast casual world," says Chas Morgenstern, executive VP and co-founder of Firewurst.
Firewurst has put together a talented team including a vice president of restaurant operations, Bart Carmichael, who has more than 20 years of multi-unit restaurant experience. "Over the years I have learned that dreams of developing a great business don't come true if you don't partner with smart, talented and dedicated people," says Bill Morgenstern co-founder and CEO of Firewurst. "We have a seasoned team, and we are excited about our growth opportunities."
"We have done our research and believe there is great opportunity for a new fast casual concept that embraces traditional American favorites as well as some awesome creative recipes," adds Chas Morgenstern.
The second restaurant is under way at Brier Creek Shopping Center in Raleigh and is expected to open in spring 2013.
