Army Veteran's Military Values Drive His Success as a Slim Chickens Area Director

Mike Wade's journey from military service to becoming an area director and franchisee with Slim Chickens, the Arkansas-based “better chicken” restaurant brand, has been defined by resilience, dedication, and a deep commitment to hospitality. Wade, whose father served in the Air Force, initially aspired to follow in his father’s footsteps as a pilot. However, a medical condition ended his dreams of flying, leading him to an unexpected path in the restaurant industry. After leaving the Army, he started as a server at Red Lobster and quickly moved up the ranks to general manager. From there, he went on to work with Slim Chickens, where he saw a unique opportunity to be part of a growing brand with a strong focus on hospitality.

In many ways, Wade’s military background has been instrumental to his success in the fast-paced world of franchising. The structure and accountability he developed in the Army helped him establish a set of “non-negotiables” that he applies every day in his business: give your best every day, get better every day, don’t hurt the team and treat people with respect. These values not only ensure a consistent and high standard of service but also help create a positive, cohesive work environment that keeps employees engaged and motivated. The emphasis on respect, added by his franchise group’s president, Harold Wallace, provides the “magic ingredient” that makes Slim Chickens feel like a welcoming community for both staff and guests.

Today, Wade’s approach has fostered a loyal team, with many employees advancing into leadership roles within the company. His goal is to keep building on the brand's success, creating a workplace where his team feels valued and has ample room for growth.

“Success in franchising means putting in the hard work, living by your standards every day and constantly working to improve,” Wade said. “And remember, being a franchisee doesn’t mean you’re above any role — I've cooked, worked the drive-thru and been in the trenches with my team. The more effort you put in, the more rewarding it will be.”

1851 Franchise recently sat down with Wade to talk about his military service, his franchising journey and his partnership with Slim Chickens.

1851 Franchise: Mike, can you share a bit about your journey before franchising? How did your military service shape your career, and what led you to consider franchising as a next step?

Mike Wade: My father was in the Air Force for 32 years as a C-130 pilot, so I grew up as a military brat and lived all over the world. I always admired that he was a pilot, and throughout high school, my goal was to follow in his footsteps. But to be a pilot in the Air Force, you need a four-year college degree. At the time, the Army had a high school-to-flight school program, where you could become a helicopter pilot without a four-year degree. So, in February of 1987, I joined the Army on the same day my dad retired from the Air Force, and he swore me in, which was one of the proudest moments of my life.

After joining, I went through basic training and became a Blackhawk mechanic and crew chief. My first assignment was in Germany, where I had spent much of my childhood with my dad during his service. It was an intense time as I was there during the Cold War and witnessed the fall of the Berlin Wall. While in Germany, I got into competitive cycling, eventually making it onto the U.S. military cycling team and competing in the World Military Championships.

Later, I applied to flight school and was accepted, but a medical condition disqualified me from flight status. I had an experimental ablation procedure on my heart, and though it was successful, I was no longer able to pursue flying. After leaving the Army, I raced professionally for a while before deciding to transition to a more stable career. I started as a server at Red Lobster, quickly moved up to general manager, and I've been in the restaurant business ever since.

1851: What were your initial impressions of franchising before you got involved with Slim Chickens? Now that you’re in it, what would you like people — especially veterans — to know about the opportunities franchising can offer?

Wade: When people first get into franchising, they sometimes think it’s a turnkey deal where they won’t need to put in much effort. But it’s the opposite. You have to be ready to work hard. There have been plenty of days where I’m on the line cooking, working the drive-thru or doing whatever it takes alongside my team. Franchising is a big risk, and I know people who’ve lost their savings over it. But if you put in the hard work, keep improving and find the right fit, the potential is incredible.

1851: Why did Slim Chickens stand out to you when you decided to pursue franchising? 

Wade: I joined Slim Chickens when they were still growing, and I was tasked with opening their 11th location. At the time, they had a goal of reaching 600 stores by 2025. I was drawn to the brand’s ambition and saw an opportunity to be part of something big from the ground up. The company culture at Slim Chickens also resonated with me because of its strong focus on hospitality. I wanted guests to walk out of our restaurants raving about their experience, and Slim Chickens allows me to bring that level of care into everything we do.

1851: How do you feel your military training has prepared you for the demands of franchising and leadership in a fast-growing brand like Slim Chickens?

Wade: The military instilled a sense of structure and accountability in me, which I carry into the restaurant business. Early in my career, I developed a set of “non-negotiables” for myself: give your best every day, get better every day and don’t hurt the team. Slim Chickens’ guest-focused mission statement aligns well with these principles. Over the years, I added another rule — treat people with respect, thanks to our franchise group’s president, Harold Wallace. These values help us create a positive work environment and build strong, cohesive teams, which are crucial in the fast-paced restaurant industry.

1851: What are your goals with your Slim Chickens locations? How do you envision growing and expanding in the coming years?

Wade: When I started with Slim Chickens, my goal was to help the brand grow, and I’ve seen it expand from just a few locations to over 200 with many more in development. I’m proud that three of my stores consistently rank among the top five in the system for sales. In terms of growth, I’m focused on creating a thriving environment where my team members can advance in their careers. Many of our employees have been with us since day one, moving up into leadership roles. It’s rewarding to provide them with a workplace where they feel valued and have opportunities to succeed.

1851: Finally, what advice would you give to other veterans or service members considering a transition into franchising? What should they know to get started?

Wade: My biggest piece of advice is to choose a product or brand that you truly believe in. Franchising requires total commitment, and if you’re not fully invested in what you’re selling, it’s going to be a long, challenging road. Success in franchising means putting in the hard work, living by your standards every day and constantly working to improve. And remember, being a franchisee doesn’t mean you’re above any role — I've cooked, worked the drive-thru and been in the trenches with my team. The more effort you put in, the more rewarding it will be.

ABOUT SLIM CHICKENS 

Slim Chickens opened in 2003 in Fayetteville, Arkansas, with a focus on fresh, delicious food with a southern flair in a fast-casual setting. Guests can always expect fresh chicken tenders and wings cooked to order and served with housemade dipping sauces. With more than 250 locations opened and a fanatical following in 34 U.S. states, as well as international locations in the United Kingdom and Germany, the eternally cool brand is an emerging national and international franchise leading the “better chicken” segment with a goal to grow over 600 restaurants over the next decade. Southern hospitality is not just for the South; everyone, everywhere can appreciate honest food to socialize with friends and neighbors. To learn more about the brand, visit slimchickens.com.