Private Investment Deal Paves the Way for Expansion at Native Grill & Wings | Food Newsfeed
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Private Investment Deal Paves the Way for Expansion at Native Grill & Wings

September 16, 2015 Industry News
Industry News

Native Grill & Wings, an award-winning Arizona-based restaurant chain known for its 20 wing flavors that guests can order by the individual wing, has announced its new majority ownership after a private investment deal was signed, leading the way for increased national expansion. 

The deal was led by current Native Grill & Wings CEO Dan Chaon, together with Brad Williams, one of the largest Freddy’s Frozen Custards and Steakburgers franchisees in the nation and a small group of various real estate and franchise experts. The group will operate under the name Wingtime LLC.

“This is a major step for Native Grill & Wings becoming the next national powerhouse when it comes to full-service restaurants and chicken wings,” Chaon says. “We have already expanded into several states outside of Arizona and the momentum raised from this deal will open additional doors throughout the country.”

Williams, who formerly practiced law, secured the rights to 60 Freddy’s Frozen Custards and Steakburgers four years ago and has been involved in numerous other business and real estate transactions. “As soon as I had my first experience at Native Grill & Wings, I knew the family-oriented business was something I was interested in,” Williams says.

The original family members will remain owners of a small legacy percentage in the company.

The sports grill offers 20 wing flavors—from Strawberry Hot to Ancho Chile Lime, Asian Garlic to Honey Chipotle—that guests can order by the individual wing, as well as an extensive menu of burgers, sandwiches, salads, and more. Most of the sauces and rubs can be used to customize other menu items.

The restaurants are divided into a bar and restaurant, with around 30 to 40 flat screen TVs throughout, offering sports coverage for families and serious fans. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.