News

Month: June 2018

Chicken Wing
06.26.2018
Hands-On Approach to Multi-Unit Operations Propels Franchisee to the Top

J.D. Penland decided to go into business when thousands of other business owners were getting out – during The Great Recession. He graduated from college a year earlier, and had a steady job in insurance. There were enough factors to convince most people to forego the risks of entrepreneurship. But, J.D. and his brother Jeff […]

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06.18.2018
A Restaurant Franchise Driven by Unit-Level Economics

Everybody in franchising says it’s all about franchisee profitability – but not many brands live up to those words. For restaurant franchise concepts, strong unit-level economics is the most fundamental way to help ensure your brand succeeds. We’ve invested in a philosophy that’s driven by EBITDA, or earnings before interest, taxes, depreciation and amortization, which […]

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06.14.2018
East Coast Wings + Grill scores in the top 200 franchises of 2018 by Entrepreneur!

In the franchising world, food still reigns supreme. Almost a quarter of the 1,023 companies that applied for this year’s Franchise 500 were food-based franchises, and half of the companies that ranked in the top 10 were quick-service restaurants. Some of the oldest and largest franchises in the world are food-based, and new ones arrive […]

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06.11.2018
The Secret Sauce to East Coast Wings + Grill’s Success: CEO’s Focus on Quality and Unit-Level Economics

East Coast Wings + Grill founder and CEO Sam Ballas is a man of many talents. Before becoming CEO of the successful concept, he worked in everything from investment banking to estate planning, with various careers in real estate. Although he worked for many years in these different verticals, he’s also spent his entire life […]

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06.05.2018
How Did A Vacuum Salesman Become a Top Performing East Coast Wings + Grill Franchisee?

Mike Burkhart spent 10 years as a vacuum cleaner salesman in North Carolina, where he went door-to-door and worked off referrals. As the economic landscape began to slump before the 2008 recession, Mike questioned his commission-based job and started to think about a new line of work. “I thought if I could work in a […]

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