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News Restaurant News: BullChicks expanding in North Texas

Restaurant News: BullChicks expanding in North Texas

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Robert Francis
Robert Francis
Robert is a Fort Worth native and longtime editor of the Fort Worth Business Press. He is a former president of the local Society of Professional Journalists and was a freelancer for a variety of newspapers, weeklies and magazines, including American Way, BrandWeek and InformatonWeek. A graduate of TCU, Robert has held a variety of writing and editing positions at publications such as the Grand Prairie Daily News and InfoWorld. He is also a musician and playwright.

BullChicks, the Corpus Christi-based chain known for its lengthy menu of burgers, wraps, salads and wings, is continuing its North Texas expansion with planned franchised locations for both Fort Worth and Carrollton. The casual, budget-friendly restaurant’s name is intended to playfully represent both beef and chicken. There are 20 varieties each of burgers, wraps and salads on the menu, referred to as the 20/20/20 menu. Items include a tuna burger, sweet and sour chicken and popcorn shrimp wraps, and Philly cheese and tequila lime chicken salads. Kornel Romada, executive vice president of Fort Worth retail for NAI Robert Lynn, expects a Fort Worth outlet of BullChicks to open in the Medical District by year’s end. Walker Hairston of Dallas’ John T. Evans Co. is seeking a location for BullChicks in Carrollton. Restaurants will open soon in Pantego at 1607 S. Bowen Road, in Dallas at 1820 Mockingbird Lane, and in Mesquite at 1336 N. Galloway Ave. A Cleburne outlet opened early April and a Denton spot launched North Texas’ BullChicks presence last August. The restaurants feature exposed brick walls, modern fixtures and flat-screen TVs and are intended to draw families and college students on a budget.

Raising the ‘steaks’ The annual Hico’s Texas Steak Cookoff, May 18, draws thousands from across the country for the Southwest’s largest steak competition. More than 100 amateur chefs, many from the Dallas-Fort Worth area with names like North Dallas Grillbillies and Southlake’s GOV Cap Grillers, showcase their grilling skills on the streets of downtown Hico, home to the Billy the Kid Museum and historic Koffee Kup diner. A $25 wrist band allows visitors hors d’oeuvre sampling and a steak dinner – a 12-ounce Nolan Ryan Beef boneless rib-eye served with a baked potato and salad – from its cookoff team of choice. The event’s wine tasting tent requires a second $20 ticket and offers a commemorative wine glass along with tastes from several Texas wineries. The Texas Steak Cookoff is an annual event introduced by the Hico Economic Development Corp. and the city of Hico to promote economic growth and tourism. Cookoff festivities begin at 10 a.m. and tickets can be purchased at www.texassteakcookoff.com. Hico is southwest of Fort Worth in Hamilton County.

Smashburger flies Denver-based Smashburger has partnered with the several franchisees to introduce the brand’s burgers and menu offerings to travelers around the country. At the Dallas/Fort Worth International Airport, Smashburger has partnered with Roz Mallet of PhaseNext Hospitality in Dallas with plans to open a Smashburger location at Dallas/Fort Worth International Airport, Terminal B, in early 2014. Mallet is a current Smashburger franchisee with a restaurant location on Fort Bliss, and is also a franchise owner for Buffalo Wild Wings and Corner Bakery Café. – Robert Francis

Wingstop flies international Richardson-based Wingstop appointed 20-year restaurant veteran Ted Leovich as its vice president of international operations to support the company’s international expansion. Leovich is an industry expert and leader who specializes in global corporate and franchise operations and development. His extensive worldwide experience includes restaurant development and operations in the Middle East, Latin America, Europe and the Asia-Pacific with brands such as Brinker International, Darden Restaurants, Ruth’s Chris Steak House, and Tony Roma’s. “We are primed to tremendously increase our international presence in the coming years,” said Dave Vernon, chief development officer at Wingstop. “We knew the time was right to create a position specifically designed to spearhead our international growth and with his extensive experience, Ted is the perfect fit.” Wingstop recently signed a 50-store master development agreement to expand the concept into Russia and a 20-store agreement to enter Singapore. Wingstop has a master agreement for 120 restaurants in Mexico, with 18 locations open and three under development. – Robert Francis

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