Mighty Quinn’s Barbeque Signs Multi-Unit Franchisee; Ready to Introduce Authentic BBQ to Long Island
Jason Wotman signed a three-unit deal with the brand.
January 10, 2019 // Franchising.com // NEW YORK - Mighty Quinn’s Barbeque, the first authentic barbeque experience in a fast-casual setting and winner of the 2013 Zagat award for best new restaurant in New York, has signed a multi-unit development agreement to open three locations on Long Island.
As a Long Island native from Great Neck, New York, Wotman explains there wasn’t much of a presence for real, authentic barbeque. “Obviously growing up on Long Island, barbeque was not really a thing and I can’t remember having a good barbeque meal in the area,” Wotman said. “However, after my experience living in Nashville, barbeque is almost like a sport and a way of life. Everywhere you walk, there is a barbeque joint and they are all delicious. I knew at some point that I wanted to bring that type of barbeque to Long Island.”
That passion for quality barbeque led to a major life decision to franchise with Mighty Quinn’s Barbeque, a company defining Urban BBQ with its food merging two great barbeque traditions: Texas and the Carolinas.
Wotman specifically became acquainted with Mighty Quinn’s while in New York City. He was immediately hooked on the brand’s food and welcoming atmosphere. Mighty Quinn’s has been serving great BBQ since 2011 and has benefited as the growth of fast casual dining has taken greater wallet share over the past eight years. Driving multiple revenue streams into their locations has set the brand up for success and one of the reasons it has become attractive to the franchise industry.
Wotman signed a three-unit deal, and his first restaurant is expected to open in late 2019. He and his team are still looking at possible locations, but Wotman is certain all three of his units will be located in Nassau County. Before deciding to franchise with Mighty Quinn’s, Wotman owned a catering company called Tailwaiters, which catered at tailgates and concerts. He also previously worked in technology and startup strategy, but when it comes to his career, food is his one true love.
“Taking high-quality barbeque and turning it into a fast-casual concept is something that has not really been done before,” he said. “I think it’s the whole experience that gets me the most excited. When you go to the counter you see the smoker and it feels like you’re being taken to the south for a moment because everyone is super friendly and wants to make you feel welcomed and enjoy great barbeque.”
With Wotman spearheading franchise development on Long Island, the corporate team is looking to add 10 to 12 additional franchised locations across New York and New Jersey by 2020, as Mighty Quinn’s continues building out from its home base. The company is also eying development with qualified franchise partners across the country.
“Jason is going to do an amazing job growing Mighty Quinn’s in Long Island. He is passionate about the brand, and already has a great food and hospitality background to build from,” said Mighty Quinn’s Barbeque co-founder and Pitmaster Hugh Mangum. “As we continue franchising, we are looking forward to partnering with other like-minded people who want to open community-minded, great-tasting barbeque restaurants with us.”
The startup costs for a Mighty Quinn’s Barbeque franchise range from $581,750 to $1,113,750. The franchise fee is $45,000.
About Mighty Quinn's BBQ
Mighty Quinn’s is the first authentic barbeque experience in a fast-casual setting and winner of the 2013 Zagat award for best new restaurant in New York. Defining Urban BBQ, its barbeque is the merging of two great barbeque traditions: Texas and the Carolinas. It brings together the best of both and creates something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many hours until the perfect harmony of smoke, flavor and time emerges. As a brand, Mighty Quinn’s was first introduced in 2011, when co-founder and Pitmaster Hugh Mangum smoked brisket and pulled pork out of a mobile smoker hitched to his pickup truck in Williamsburg (Brooklyn). Deciding to expand beyond the mobile offering, which regularly resulted in a 40-person line that continued to grow until Mangum ran out of product, Mangum joined forces with his step-brother, Micha Magid, and Micha’s brother-in-law, Christos Gourmos, to open the first brick and mortar Mighty Quinn’s restaurant in the East Village. Since the brand’s inception, the three partners have opened 9 corporate-owned locations, a restaurant at Yankee Stadium and five international franchised units. Now, with strong operations and a growing fan base, the brand is excited to push growth forward through franchising.
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