YOUR BUSINESS AUTHORITY
Springfield, MO
YOUR BUSINESS AUTHORITY
Springfield, MO
A newly signed franchisee of Kansas City-based Hawaiian Bros has plans for the Springfield market.
Ohana Restaurant Group LLC penned the company's fourth franchise agreement in May, according to a news release issued this morning. The group franchised a location in Springdale, Arkansas, and intends to open seven additional Hawaiian Bros restaurants in four markets, including Springfield.
Jadyn Sims, a Hawaiian Bros spokesperson through public relations firm Snackbox, said via email that two locations are planned in Springfield. Ohana Restaurant Group plans to open them within the next two years after a site selection process later in 2023, Sims said.
"I was looking for a new concept that aligns with our principles and allows for growth. It starts with how Hawaiian Bros treats their people and that translates into a maniacal focus on operations," said Zach Fugate, president of Ohana Restaurant Group, in the release. "That simplicity leads to best-in-class drive-thru times and high (average unit volume), and we know people are looking for great food fast. Hawaiian Bros delivers that, which made partnering with them an easy decision."
Ohana Restaurant Group also has Missouri plans in the Joplin market, as well as locations in northwest Arkansas and Wichita, Kansas, according to the release.
Fugate is teaming up with cousins and marine watercraft dealers Nick and Nathan Blasi on Ohana Restaurant Group. Fugate additionally leads the Pizza Hut division of Kansas-based Fugate Enterprises, a family business that has 150 Pizza Hut and 75 Taco Bell locations.
Hawaiian Bros, which currently has 39 restaurants in seven states, serves chicken glazed with various sauces, slow-roasted pork and other menu options, according to the release.
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I am really looking forward to Hawaiian Bros. opening in spfld. Our family has often vacationed in Hawaii and one of the things we like best is the food! We once had a condo across from their farmers market and I would shop and pick up local produce that I had never seen or heard of. The growers were extremely helpful in sharing how to cook it . Then the next stall occupant would share how her family cooks the produce. If we ate a new dish in a restaurant, the waiter would tell us where to purchase the ingredients so we could fix it for our selves. It was also amazing how many restaurant owners were Alums from SWMO state or Mo State depending on their age and they were more than eager to here how Springfield is growing.