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Woody’s Bar-B-Q® Slims Down its Concept and Bulks Up its Reach With QSR Model
National Franchise Chain Successfully Kicks Off Quick Service Restaurant Sales with Several New Restaurants Already Slated to Open Nationwide in Early 2013
The co-founder of Woody’s Bar-B-Q, Woody Mills is so committed to this next phase in the company’s growth that he recently collaborated with VP of Franchise Development, Tra Williams to manage the company’s franchise sales and concept development. Future Express restaurants are already planned for Utah, Pennsylvania, Florida and Georgia in the first half of 2013, fueling expectations that the QSR model will soon eclipse the traditional Woody’s full-service restaurant. With 32 years and an equal number of locations to its credit, Woody’s has proven that it is wide open to the concept of change – with one exception.
“What has driven Woody’s success all of these years is the distinctive flavor and unsurpassed quality of their food,” explains Williams. “No matter the size of the restaurant, that commitment will never change. The fast-casual model is a terrific fit for Woody’s Bar-B-Q, and longtime fans of the brand can still expect the same great taste and product excellence they’ve come to know and love over the years. What the new model will allow us to do is introduce Woody’s to a previously untapped audience all across the nation, paving the way for a whole slew of new fans of Woody’s Bar-B-Q.”
Woody’s Bar-B-Q has spent the last three decades building a loyal following among Southern barbecue connoisseurs thanks to popular menu items like Carolina Pulled Pork, Texas Beef Brisket, Signature Baby Back Ribs, Bar-B-Q Chicken, Creamy Coleslaw, Bar-B-Q Beans, Legendary Sauces, and their famous Banana Pudding – many of which are secret family recipes. Another special ingredient to Woody’s recipe of success is the careful selection and training of their franchisees, which Williams insists will remain a major focus.
Because Woody’s Bar-B-Q Express locations vary in size from only 1,500 to 2,500 square feet, start-up costs begin at a reasonable $275,000. The smaller restaurants also lend themselves to lower build-out costs, fewer employees, and tighter operations – making them highly attractive to prospective franchisees, with the potential to be extremely profitable.
“We plan to drive Woody’s national expansion by showcasing the new fast-casual design to potential owner-operators,”
Prospective franchisees are encouraged to visit the Woody’s Bar-B-Q website at http://www.woodys.com and click on the franchise page to download the brochure. To begin a discussion about opening a Woody’s Bar-B-Q Express or Woody’s Bar-B-Q Restaurant, Tra Williams can be reached via phone at 904-992-0594 ext. 36 or via e-mail at firstname.lastname@example.org.
About Woody’s Bar-B-Q: After opening their first Woody’s Bar-B-Q in 1980, partners Woody Mills and Yolanda Mills-Mawman have spent the past three decades setting the “bar” higher for great Southern Bar-B-Q. From the humble beginnings of just one location in Jacksonville, Florida, a shared passion for Bar-B-Q, and a dog-eared collection of recipes, Mills and Mawman have grown the Woody’s Bar-B-Q brand to locations reaching from the Deep South where Bar-B-Q is king to the Northeast and Western fronts. Perhaps best known for their legendary melt-in-your-