Red Hot & Blue BBQ Restaurant Expands Franchise Opportunities

The Red Hot & Blue BBQ Restaurant chain is offering franchise owner/operator opportunities in Baltimore, Maryland; Houston, Texas; Eastern North Carolina and Nashville and Knoxville, Tennessee - and markets east of the Rocky Mountains.

Winston-Salem, NC (PRWEB) April 29, 2015 - Red Hot & Blue Restaurants, Inc. President, Randy McCann, confirmed that the national barbecue restaurant chain is offering new franchise opportunities nationwide.

Red Hot & Blue is a full-service, casual-themed barbecue restaurant and full service caterer. Red Hot & Blue smokes barbecue on premise fresh daily, the old-fashioned way–low and slow–over hickory logs so the enticing aroma envelops your senses as you enter the restaurant. The menu features delicious hickory-smoked meats including: award-winning ribs, authentic Memphis-style barbecue, hickory-smoked chicken wings, smoked sausage, fresh beef burgers, Southern-fried seafood, salads and Southern homemade 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 corporate expansion plan includes connecting with interested franchise owner/operators in Baltimore, Maryland; Houston, Texas; Eastern North Carolina and Nashville and Knoxville, Tennessee”, said McCann. “We are open to any markets across the nation east of the Rocky Mountains that would support our casual, Blues themed, Memphis-style barbecue concept.”

McCann continued, “It's all about the smoky flavor. Our smokin’ fresh Memphis-style barbecue is cooked low and slow for hours over hickory logs and it’s hand pulled – not chopped or pre-sauced – so our guests can enjoy the smoky full-flavor of the meat. We offer over 13 flavors of sauces and rub that diners may use to accent the flavor of the hickory-smoked meats.”

New Red Hot & Blue Franchisee Owner/Operators can expect assistance with launching their restaurant. The Winston-Salem, NC based chain offers executive assistance with:

  • Review of site selection
  • Approved resources for equipment and fixtures
  • Proven systems for point-of-sale, catering and on-site management training programs prior to opening
  • Menu development and recipe assistance
  • Sourced quality products and purchasing co-op
  • Regular new product and limited time promotions
  • Award-winning branded barbecue sauces and dry rub; gift card program and branded apparel & imprinted gear resources
  • On-going marketing and graphics support

More information is available at: http://www.redhotandblue.com/central/franchise

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; E-mail rmccann@rjdmgt.com.

SOURCE Red Hot & Blue Restaurants, Incorporated

Contacts:

Loree Blue-Powell
Red Hot & Blue
+1 336-416-6595

Randy McCann
Red Hot & Blue
336-714-1510

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