Red Hot & Blue Restaurants Opens A New Location in Cary, North Carolina

Todd Chriscoe, Operating Partner of the soon-to-be-opened Cary North Carolina Red Hot & Blue restaurant, teamed up with Bill Holt and Stephen Bell who currently operate the North Raleigh Red Hot & Blue restaurant to bring great Memphis-style BBQ to the Cary community.

Cary, North Carolina (PRWEB) December 31, 2014 - Red Hot & Blue Restaurants, Inc. President, Randy McCann, announced the opening of a new barbecue restaurant location in Cary, North Carolina. The restaurant located at the Waverly Place Shopping Center is scheduled to open mid-January 2015.

Todd Chriscoe, Operating Partner of the soon-to-be-opened Cary, North Carolina Red Hot & Blue restaurant, is a North Carolina native who knows Barbecue. You might even say it's in his blood. Chriscoe grew up in Eastern North Carolina where his father and family friends regularly held giant pig picking events when the tobacco was put up at the end of the season. So it's second nature to Chriscoe to stoke a hickory fire, to cook the pork, low and slow, to seal in the delicious flavor of authentic barbeque.

Chriscoe and two of his long-time friends, Bill Holt and Stephen Bell discussed opening a second Red Hot & Blue franchise in the Raleigh/Durham/Chapel Hill area for several years. Currently, Holt and Bell own/operate the Red Hot & Blue restaurant at 6615 Falls of Neuse Road in Raleigh, NC. When a property became available at the new Waverly Place Shopping Center in Cary, NC - the discussions materialized into construction plans.

Two years in planning, building and designing, the Cary Red Hot & Blue restaurant will open in January 2015. Red Hot & Blue is a full-service, casual-themed barbeque restaurant chain and caterer featuring delicious award-winning ribs, authentic Memphis-style barbeque, hickory-smoked chicken wings, and Southern sides and desserts. The atmosphere is steeped in legendary and contemporary blues music and delivers a large dose of Southern hospitality in a fun and entertaining dining environment. The core of Red Hot & Blue's offerings is hickory-smoked meat - ribs, pulled pork barbeque, smoked-chicken, tender beef brisket, smoked-sausage, southern-fried seafood and a line of branded barbeque sauces.

Robert Friedman, Publisher of Attorney At Law Magazine in the Raleigh-Durham Research Triangle community was excited when he heard that Red Hot & Blue was opening a new restaurant close to his home. Friedman said, "The North Raleigh Red Hot & Blue serves incredible BBQ. Now they're bringing people of Cary a treat (again)! Waverly Place in Cary..the once and future home of Red Hot & Blue for great Memphis BBQ in NC."

About Red Hot & Blue Restaurants, Incorporated

Red Hot & Blue Restaurants, Inc. was named in the top 3 "Best Barbecue Chains in America" according to The Daily Meal article originally published on March 5, 2014. Editor Dan Myers sifted through regional preferences to funnel the most popular chains in his list of 10 Best Barbecue chains in America. Criteria for selection was based on: "local renown, consistency of food across all the locations, adherence to traditional barbecue techniques like "low and slow" on-premise smoking, atmosphere and most importantly, if the food tastes good." The full article may found online at: http://www.thedailymeal.com/10-best-barbecue-chains-america/3414

The original Red Hot & Blue Restaurant was founded in 1988 by a group of true Southerners (including three politicians from Tennessee) and a transplanted "Yankee" who could not find authentic slow-smoked Memphis-style barbeque to their liking in the Nation's Capital. Since its start, the Red Hot & Blue concept has found a home with multiple locations in six different states: Maryland, Missouri, New Jersey, North Carolina, Texas, and Virginia. The Red Hot & Blue mission is to "serve only the best quality authentic Memphis-style Barbeque in a fun, casual atmosphere surrounded by blues music and memorabilia." Red Hot & Blue's premier catering services have been serving up Southern Hospitality for over 25 years at events from birthday, anniversary, baby showers or graduation gatherings, corporate meetings and presentations, retirement parties and family reunions to casual or formal weddings and large banquets. The Red Hot & Blue catering team can accommodate any type occasion from 20 to 10,000 attendees with customized menus to fit event plans and budget. For more information, visit http://www.redhotandblue.com.

For additional information or franchise opportunities, contact: Randy McCann, President, Red Hot & Blue Restaurants, Inc., 154 Charlois Boulevard, Winston-Salem, North Carolina, 27103. Phone: 336-714-1515.

SOURCE Red Hot & Blue

Contacts:

Loree Blue-Powell
Red Hot & Blue
http://www.redhotandblue.com
+1 336-416-6595

Randy McCann
Red Hot & Blue
http://www.redhotandblue.com
336-714-1510

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