Newk’s Eatery

As more franchisees look to move beyond single-unit ownership and build multi-unit portfolios,&nbsp;<a href="https://ownanewks.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=newks-franchise-multi-unit-growth-strategy-2731747" target="_blank" rel="nofollow">Newk’s Eatery</a> is attracting operators who understand that long-term success often comes from hard-earned lessons, not perfect execution from day one.<a href="https://www.linkedin.com/in/james-wes-williams-317756206/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=newks-franchise-multi-unit-growth-strategy-2731747" target="_blank" rel="nofollow">Wes Williams</a>, a Mid-South multi-unit&nbsp;<a href="https://1851franchise.com/newks-eatery/info">Newk’s</a> franchisee who operates locations across Arkansas and Tennessee, didn’t enter franchising with a traditional background. After working his way up from loading trucks to becoming president of a $50 million metals distribution company, he invested in Newk’s in 2013 and learned the business from the ground up.“My partners and I thought we were just going to be investors. We were just going to write a check and own a restaurant. We thought that would be kind of cool,” he said. “We found out pretty quickly that’s not what happens. You have to show up. You have to do the work.”Over the past 13 years, Williams has grown his portfolio while navigating the realities of the restaurant business. That included closing underperforming locations, learning the impact of real estate decisions and refining a strategy built around scale and consolidation.“We learned the hard way. We opened a second location in the same town within three miles because customers told us they would come more often,” he said. “What we found was we had two average stores. It was a hard lesson and very expensive.”That experience ultimately reshaped his approach. By consolidating locations and focusing on high-performing units, Williams now operates a flagship restaurant that ranks among the top in the system and serves as a training ground for future growth.For&nbsp;<a href="https://www.linkedin.com/in/christopher-cheek-01a4901/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=newks-franchise-multi-unit-growth-strategy-2731747" target="_blank" rel="nofollow">Chris Cheek</a>, Newk’s chief development officer, those experiences reflect the reality of franchising and the importance of building a system that supports long-term success.“It’s not an easy business,” Cheek said. “You have to put the business on your back and play to your strengths.”Founded in 2004, Newk’s Eatery is a fast-casual, scratch-kitchen concept with nearly 100 locations nationwide. The brand operates a mix of corporate-owned restaurants and franchise locations, creating a feedback loop that allows leadership to test ideas internally while learning directly from operators in the field.“We listen to our franchise partners,” Cheek said. “We understand that we’re not the smartest people in the room when it comes to design, menu, operations and the like.”Cheek and Williams joined 1851 Franchise Publisher&nbsp;<a href="https://www.linkedin.com/in/powills/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=newks-franchise-multi-unit-growth-strategy-2731747" target="_blank" rel="nofollow">Nick Powills</a> on a&nbsp;<a href="https://www.youtube.com/live/BM1hDmNi3rU?utm_source=1851franchise.com&utm_medium=article&utm_campaign=newks-franchise-multi-unit-growth-strategy-2731747" target="_blank" rel="nofollow">recent episode of the “Meet the Franchise” podcast</a> to discuss scaling a Newk’s portfolio, lessons learned from real estate and operations, and what it takes to grow the right way in franchising. A transcript of the interview has been provided below. It has been edited for brevity, clarity and style.Nick Powills: Chris, I’m going to start with you. To frame our conversation, give a backdrop. What’s the state of the union right now? What’s going on with the brand? Then we’ll get into this.Chris Cheek: A lot of exciting things are going on right now. The brand was founded in 2004, and we’ve been growing by way of franchising not too long after that. During this year, we will get our 100th unit open.Wes has been with us for a really long time as a franchise partner, one of our best. He’s on our Franchise Advisory Council. It’s a great time to look at the brand as a franchisee for a lot of reasons.Not the least of which is we own and operate 29 of our own restaurants, so we’re the largest operator of our own brand. At the same time, Wes can attest, we listen to our franchise partners. We understand that we’re not the smartest people in the room when it comes to design, menu, operations and the like.It’s just a good time to join the brand. One thing I’ll leave everybody with: If you look at the balance of 100 minus 29 company-owned restaurants, that balance in franchise units is only about 20 to 21 franchise entities. So although we have a lot of units, it’s more like a smaller family.We have a lot of franchisees in our system with multiple units, and recently, a number of existing franchisees acquiring existing restaurants from franchisees who were leaving the system or retiring. That always says a very good thing about a franchise system when franchisees in the system are doubling down, or in some cases tripling down, on acquiring within the system.Powills: Wes, let’s go to the end, then we’ll work back to the beginning. What does that portfolio look like today? Give me a sense of how things are going.Wes Williams: Right now, things are good. We currently have five stores. We are under contract for five more stores, so we will double in size this year.We’ve closed a couple of stores in the last 13 years. We’ve been in the system for 13 years. We found that some of the stores we opened cannibalized other stores or just weren’t in a good location. We’ve learned as we go, which is normal for any process when you start. We’re in good shape right now. The stores that we have are producing, and we’re excited about our growth.Powills: Go back to the beginning. You’re not a franchisee yet. What are you doing? How do you even pick this brand? What did that process look like?Williams: When I started with Newk’s in 2013, my partners and I thought we were just going to be investors. We were just going to write a check and own a restaurant. We thought that would be kind of cool.We found out pretty quickly that’s not what happens. You have to show up. You have to do the work. In that process, we lost a partner. Somewhere down the road, I bought out my other partner. It’s a tough business, but as you scale, it becomes easier. You can be more successful. That’s where I’m at right now.I was in the metal and steel distribution business for about 17 years. I saw a company grow from $100,000 a month in sales to $5 million a month before I left. I’ve been part of companies that grew, and I was fortunate that we sold that company. I’m kind of a gambler by nature, and I took some of that and parlayed it into other businesses. That’s when I got heavy into Newk’s.As a family, we traveled with travel baseball, and we would always go to Newk’s in Southaven, Mississippi, because everybody in our group could find something they liked to eat. Whether you had the grandpa who wanted a sandwich, the aunt who wanted something vegetarian, or the kids who wanted mac and cheese. I was always intrigued by the brand because it was good for so many people. That stuck with me, and when I had the opportunity, we opened our first Newk’s in 2013.Powills: How were you navigating that mentally? Did it feel turbulent, or were you just jumping in?Williams: If we’re being honest, I’m a shoot-from-the-hip kind of guy, so we just jumped right in and learned as we went. There were probably more things available to us that we didn’t utilize at the time. I like to go on my own steam and figure things out, so it was a longer path for me and my partner. If I’d known how hard we had to work, I either would have skipped it or immediately gone to a number of stores, because scaling is the way to go.Powills: When was that “aha” moment for you?Williams: We learned the hard way. We opened a second location in the same town within three miles because customers told us they would come more often. What we found was we had two average stores. It was a hard lesson and very expensive.After a period of time, we decided to combine into one store where we owned the real estate. COVID accelerated that decision. Now that store is a top-seven store in the company. It’s our flagship. It’s where we train managers for our other locations.Cheek: Wes hit the nail on the head. It’s not an easy business. You have to put the business on your back and play to your strengths. Some franchise owners are very good financially. Some are better at marketing. You have to be a jack of all trades but know your strengths.Wes has used a combination approach to scale. You can build new restaurants, acquire existing ones or focus entirely on acquisitions. Wes has taken a hybrid approach. He’s also someone who’s going to win. He mentioned closing a couple of restaurants. You take some losses, but overall you keep moving forward and know when to take those losses.Powills: As bad as closing a restaurant sounds, I actually hear maturity. How do you think about that?Williams: I hate to lose. It was hard at first to admit we had to close a store and take a loss. But if we take those lumps now, we learn valuable lessons and apply that to opening new stores. I’ve had friends in other franchises do the same thing I did, even after I warned them. They learned the hard way too.Cheek: It’s amazing in franchising. I’ve had friends ask for advice, and it’s amazing how often they don’t take it.Powills: How do brand, operations and real estate factor into your success?Williams: If you haven’t made mistakes or closed locations, you’re probably not taking enough chances. With real estate, sometimes you just miss. You look at daytime population, traffic patterns, competitors.Our best store is in a location most brands wouldn’t pick. What brings people back is great service. We love on our guests. We give them a reason to come back.Powills: Could you have sped up the learning curve?Williams: Looking back, yes, but I don’t know how I would have known that. I had a partner. Capital was a factor. Timing with my family mattered. Now my kids are grown, and I can spend time in other markets. At scale, I can send people from our team. I couldn’t do that with two or three stores.We built three stores from scratch and acquired two. Building new stores lets you own every detail. Acquired stores come with inherited issues.Powills: Chris, what does Wes represent in a franchise candidate?Cheek: If we could clone Wes, we would. You spend as much time as possible with candidates before awarding a franchise. Existing franchisees like Wes can often evaluate candidates better than we can.There’s no one-size-fits-all candidate, but you want someone who understands hospitality, builds strong teams and delivers a great guest experience. We also evaluate their existing businesses if they have them. It’s not an exact science, but you do the best you can.Powills: Wes, how do you compare your previous career to what you’ve built now?Williams: I’m most proud of where we are now. It’s pass or fail on me and my team. I grew up in a two-bedroom trailer on free lunches. If it all ended tomorrow, I’d say it was a good run and start over. My dad taught me to work hard every day and try to be better. I’m a testament to that.Powills: Do you ever take a moment to reflect?Williams: I don’t think I’m done yet. I still feel like I have more to do. If I had to start over making $9 an hour, I would do it again.Powills: That’s the beauty of franchising.Williams: If I can do this, anybody can. You just have to work hard and figure things out. Newk’s makes it doable. I’m proud of our team. Not so proud of myself yet because we still have things to do.Powills: Chris, what should candidates know?Cheek: Two things. One, we are very culinary-driven and a scratch kitchen, but we don’t require trained chefs. We train our teams.Two, as a franchisor, we focus on the long-term success of franchisees. Sometimes that means tough decisions, like closing a location. If Wes had been forced to keep that second location open, he wouldn’t be where he is today. Sometimes you have to make strategic decisions for long-term growth.Powills: At the end of the day, it’s about building the portfolio. There’s a lot of honesty and validation in this story. Wes is still growing and doubling the business after 12 years. That’s powerful. I’m grateful you shared your story. Chris, Wes, thank you.Watch the full interview above or on&nbsp;<a href="https://www.youtube.com/live/BM1hDmNi3rU?utm_source=1851franchise.com&utm_medium=article&utm_campaign=newks-franchise-multi-unit-growth-strategy-2731747" target="_blank" rel="nofollow">YouTube</a>.&nbsp; To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/newks-eatery">https://1851franchise.com/newks-eatery</a>.&nbsp;

Newk’s Franchise Growth: Scaling Multi-Unit Success Strategy

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https://www.youtube.com/embed/BM1hDmNi3rU

A longtime franchisee shares the hard-earned lessons behind closing stores, doubling down on growth and why now is the right time to build a multi-unit portfolio with Newk’s.

Why Investors Are Choosing A Newk’s Eatery Investment in 2026

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JACKSON, Miss.&nbsp;—&nbsp;<a href="https://newks.com/franchise/">Newk’s Eatery</a>, the 97-unit fast-casual restaurant chain known for its fresh sandwiches, soups, salads and pizzas, is closing out 2025 with strong momentum, surpassing its development goals by signing 10 new franchise deals and adding five new locations. The year’s growth included expansion into new formats and markets as the brand enters 2026 positioned for continued expansion.“2025 was a successful year as we achieved our development targets in openings and development commitments," said CEO&nbsp;<a href="https://www.linkedin.com/in/frank-paci-8b1a56a/">Frank Paci</a>.&nbsp;Newk’s also welcomed back former executive&nbsp;<a href="https://www.linkedin.com/in/christopher-cheek-01a4901/">Chris Cheek</a> as Chief Development Officer. With his deep knowledge of the brand and franchise system, Cheek is driving new franchise interest and supporting growth initiatives for 2026.Among the five openings was a college campus location at the University of Georgia, introducing Newk’s to a new generation of guests and expanding the brand’s reach into high-traffic, nontraditional venues. In addition, the brand opened locations in 4 new markets, Pascagoula, MS, Statesboro, GA, Mandeville, LA and Wichita, KS. The brand also saw strong confidence from existing franchisees, with several multi-unit operators acquiring existing Newk’s restaurants.During the year, Newk’s strategically reallocated a portion of its marketing spend from digital-only channels to television, including broadcast, Amazon and connected TV, driving stronger brand performance in the second half of 2025. Off-premise sales also increased, with catering up approximately 1% and delivery rising more than 2%. In July, Newk’s launched its new “Pick Three” mix-and-match offer, giving guests greater variety and value. Together, these initiatives contributed to a significant increase in new loyalty members.In parallel, Newk’s invested in operational enhancements, rolling out a new cloud-based POS system and a customer feedback platform across the system to improve efficiency and guest experience. Reflecting this momentum, Newk’s was listed at No. 25 on the annual&nbsp;<a href="https://www.fastcasual.com/resources/2025-fast-casual-top-100-movers-shakers/">Fast Casual Top 100 Movers &amp; Shakers</a> list.“2025 was about continued growth, innovation and supporting franchisees while maintaining the quality our guests expect,” Paci said. “We’re excited for 2026 and the opportunities it brings for our brand, our franchisees and our guests. We’ve held multiple discovery days and prospective franchise meetings in the second half of the year. And we feel good about exceeding our 2025 new restaurant openings with a target of 15 or more signed commitments.”About Newk’s Eatery:Founded in 2004 and headquartered in Jackson, Mississippi, Newk’s Eatery is a fast-casual restaurant brand known for its signature hospitality and scratch-made meals. With nearly 100 locations across 13 states, Newk’s offers a diverse menu of hand-crafted salads, sandwiches, soups and pizzas — all made in-house with fresh, premium ingredients and without the use of fryers or microwaves. Guests can also enjoy convenient grab-and-go options and mobile ordering through the Newk’s app, available on Google Play and the App Store, for curbside, in-store pickup or delivery.Newk’s has earned national recognition from Nation’s Restaurant News, Restaurant Business and Entrepreneur, and continues to be celebrated for food quality and guest loyalty. To learn more, visit Newks.com, join the Newk’s Rewards program, or follow along on Facebook, Instagram, LinkedIn and X. For franchise opportunities, visit&nbsp;<a href="http://franchise.newks.com">franchise.newks.com</a>.

CEO Frank Paci highlights strategic media investment, loyalty growth, operational upgrades and the return of CDO Chris Cheek as catalysts for Newk’s next phase of growth.

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CEO Frank Paci Shares Why Newk’s Eatery Is the Hottest Franchise Opportunity for 2025

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Newk’s Eatery: A $2.4M AUV Fast-Casual Franchise Opportunity

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In an&nbsp;<a href="https://www.technavio.com/report/fast-casual-restaurants-market-industry-in-us-analysis">$84 billion fast-casual landscape</a> dominated by lookalike menus and overbuilt boxes,&nbsp;<a href="https://newks.com/franchise/">Newk’s Eatery</a> has carved out a different lane — one built upon the merits of scratch-made food, genuine hospitality and a disciplined operating model that helps the brand put franchisee returns first. With nearly 100 locations, strong average unit volumes (AUV), a smaller prototype and renewed momentum heading into its next growth phase, Newk’s is increasingly attracting both seasoned multi-unit operators and thoughtful business owners looking for a brand with staying power.&nbsp;“We have great average unit volumes because we offer a great experience,” said&nbsp;<a href="https://www.linkedin.com/in/frank-paci-8b1a56a">Frank Paci</a>, chief executive officer of&nbsp;<a href="https://newks.com/franchise/">Newk’s Eatery</a>. “Our menu is broad, appealing to different demographics, and features high-quality proteins like salmon and shrimp that set us apart from competitors like Panera or McAlister’s. And we focus heavily on hospitality.”<h2>A Brand Built on Food, Regulars and Operational Consistency</h2>Founded in 2004 in Jackson, Mississippi, Newk’s Eatery began as a family-founded concept rooted in scratch cooking, open kitchens and warm Southern hospitality. From day one, the brand emphasized fresh ingredients, made-in-house recipes and a welcoming dining room instead of shortcuts or trend-chasing.Newk’s roots are planted firmly in the restaurant business. The brand was built by operators for operators. And that DNA still shows up in the way locations are run and supported. Unlike many fast-casual competitors that have leaned into drive-thru-only models or simplified menus, Newk’s has protected what made it special in the first place: a food-first identity in a place where guests actually want to spend time. With a two daypart model focused on lunch and early dinner, Newk’s appeals to busy professionals, families and groups seeking satisfying, fresh-made meals. “Our model depends on creating a great guest experience,” Paci said. “That’s what keeps people coming back.”For franchisees, that consistency matters. It’s allowed Newk’s to build a loyal customer base that translates into repeat visits, strong catering demand and resilient performance across economic cycles.Today, Newk’s is part of&nbsp;<a href="https://www.fscfranchiseco.com/">FSC Franchise Co.</a>, alongside&nbsp;<a href="https://1851franchise.com/brasstap/info">The Brass Tap</a> and&nbsp;<a href="https://1851franchise.com/beefobradys/info">Beef ‘O’ Brady’s</a>. That portfolio structure provides franchisees with shared resources, stronger buying power and a leadership team that understands multi-brand growth (while still allowing Newk’s to operate with its own distinct identity). Newk’s franchisees benefit from over 350 hours of training, ongoing business coaching and centralized services through the FSC network.“With almost 30 company-owned restaurants, we’re making marketing, hiring and real estate decisions just like our franchisees,” said Chief Development Officer&nbsp;<a href="https://www.linkedin.com/in/christopher-cheek-01a4901">Chris Cheek</a>. “Our goal has always been to improve unit economics so we become more attractive for current franchisees to build more and to attract new ones.”<h2>Strong Economics Without the Bloat</h2>One of the clearest reasons franchisees are taking a closer look at Newk’s right now is the brand’s disciplined approach to unit economics.Newk’s has intentionally reduced its prototype footprint (from roughly 4,000 square feet down to as small as 2,800 square feet), for example. This helps franchisees manage occupancy costs while maintaining the dine-in experience that differentiates the brand. New build options include endcap, inline and drive-thru configurations, enabling franchisees to adapt to various markets and site constraints.“While inflation has driven up construction costs, we’re balancing those factors to ensure a strong return on investment for franchisees,” Paci said. That right-sizing positions Newk’s competitively within fast casual (especially among brands that still carry oversized boxes and higher break-even points). <a href="https://newks.com/menu">Newk’s broad menu</a> is another competitive advantage. Not because it’s bloated but because it’s thoughtfully designed to serve multiple occasions. From premium salads and sandwiches to soups, pizzas and catering platters, Newk’s performs across lunch, dinner and group dining. That versatility fuels consistent traffic throughout the week.“We’re a food-first brand,” Paci said. “As off-premise dining grows, the focus shifts to ensuring the food travels well and orders are accurate. We spend a lot of time refining our menu.”The fast-casual category is resilient and growing, especially among suburban diners seeking casual, affordable dining with social appeal. Newk’s is uniquely positioned to serve both group and team dining with a growing catering model and community-focused offerings. It plays perfectly into trends focused on portability, workday dining and local events.All of these factors explain why Newk’s boasts an impressive AUV of about $2.3 million, according to the brand’s FDD.&nbsp;<h2>Designed for Operators Who Want to Grow Thoughtfully</h2>Looking ahead, Newk’s leadership is intentional about who it partners with and how growth takes shape.&nbsp;“We’re a 100-unit brand, yet still an emerging brand,” Cheek said. “You have to have a fire in the belly as a new franchisee to take an emerging brand into markets and put the business on your back and grow it. We’re not going to be running commercials on the Super Bowl anytime soon.”Instead, Newk’s targets franchisees with restaurant experience who are comfortable establishing the brand locally, building relationships with landlords and driving awareness market by market.“What we look for really is a cultural fit,” Cheek said. “Some level of restaurant experience is important, but even more than that is someone who’s comfortable taking a new brand to a market and driving awareness. Not just with customers but with landlords and the community.”<a href="https://1851franchise.com/longtime-restaurateur-grows-with-newks-eatery-a-legacy-of-leadership-and-success-2728408">Todd Jackson</a>, for example, is a multi-unit operator who owns 12 Newk’s restaurants across Alabama, Mississippi and Texas. He joined the brand in 2006 when it had just a handful of locations.“I met with the founders, tried the food and you could just tell it was something different,” Jackson said. “That’s still what defines us.”Nearly two decades later, Jackson remains bullish on the brand and plans to continue growing. “You’re building generational wealth when you’ve built over 10 restaurants,” Cheek said. “Todd is the perfect combination of following the system and challenging us with good, tough questions. That’s what makes us better.”Importantly, Newk’s is not positioned as an absentee investment. The brand is upfront about seeking engaged, value-aligned operators who care deeply about their teams, their guests and their communities.“Franchising is a marriage,” Jackson said. “You have to share values. Life’s too short to work with people you don’t want to deal with.”<h2>Growth Focused on the Right Markets and the Right Partners</h2>As Newk’s approaches the 100-unit mark, development efforts are focused on specific regions where the brand already resonates (particularly across the Southeast and Texas). Five openings are planned for 2025 with an additional five slated for 2026.For Cheek, growth is about strengthening the system as much as expanding it.“My charter now is to grow our franchise community and open stores with the best franchisees we can find,” he said. “That starts with our existing great operators. But it also means bringing in new operators who help elevate the value of the brand through market share growth.”Jackson believes that measured pace is part of what has allowed Newk’s to remain under the radar despite its longevity. “I’d say it’s probably a little bit of a secret,” he said. “Our guests are our biggest fans. But they’re concentrated in certain markets. As we expand that bubble, the brand will continue to get stronger.”Both Jackson and Cheek emphasize that Newk’s is not for passive ownership. The brand is looking for operators who are prepared to protect the business and grow it responsibly.“We don’t need someone who just has money,” Jackson said. “We need somebody who’s going to protect their restaurant just as much as I protect mine. Because that’s better for all of us.”Cheek echoed that sentiment, noting that the most successful franchise relationships are built on alignment and trust. “Good ideas come from our franchise partners,” he said. “We recognize that. And we want people who will challenge us, ask good questions and help us get better.”For potential franchisees willing to take a disciplined, market-specific approach, Newk’s Eatery represents an opportunity to help shape the next chapter of a fast-casual brand that has spent two decades building on its staying power.“We’ve survived 2008. We’ve survived 2020,” Cheek said. “Now, we have the economics and the DNA to thrive into the future. Markets do sell out, timing matters and the time has never been better to join the Newk’s family.”For more information on franchising with Newk’s Eatery visit:&nbsp;<a href="https://newks.com/franchise/">https://newks.com/franchise/</a>.About Newk’s Eatery:Founded in 2004 and headquartered in Jackson, Mississippi, Newk’s Eatery is a fast-casual restaurant brand known for its signature hospitality and scratch-made meals. With nearly 100 locations across 12 states, Newk’s offers a diverse menu of hand-crafted salads, sandwiches, soups and pizzas — all made in-house with fresh, premium ingredients and without the use of fryers or microwaves. Guests can also enjoy convenient grab-and-go options and mobile ordering through the Newk’s app, available on Google Play and the App Store, for curbside, in-store pickup or delivery.Newk’s has earned national recognition from Nation’s Restaurant News, Restaurant Business and Entrepreneur, and continues to be celebrated for food quality and guest loyalty. To learn more, visit Newks.com, join the Newk’s Rewards program, or follow along on Facebook, Instagram, LinkedIn and X. For franchise opportunities, visit&nbsp;<a href="http://newks.com/franchise">newks.com/franchise</a>.

Built on a foundation of quality food and guest loyalty at the local level, Newk's Eatery is resonating with experienced franchisees prioritizing steady expansion by market over rapid saturation.

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In the world of restaurant franchising, there’s a massive gap between the grease-and-speed model of traditional fast food and the culinary precision of the fast-casual segment. For&nbsp;<a href="https://www.linkedin.com/in/skip-russell-82095814">Skip Russell</a>, a seasoned operator who built a 13-unit franchise empire with Popeyes, that gap represented the perfect opportunity for a second act. While brands like Popeyes and Sonic define the quick-service landscape,&nbsp;<a href="https://newks.com/franchise/">Newk’s Eatery</a> offers a different kind of longevity rooted in fresh ingredients and a transparent kitchen culture.Russell initially thought he was stepping away from the industry entirely after selling his chicken units. But the pull of a brand like&nbsp;<a href="https://1851franchise.com/newks-eatery/info">Newk’s</a> proved too strong to ignore."I joke and tell people that retirement only lasted about 20 minutes for me," Russell said.The decision to return was driven by the unique position Newk’s holds in the market, particularly in its home state of Mississippi. It’s a brand built on a better-for-you menu that requires a higher level of operational discipline than the deep-fryer models of days past. For Russell, this wasn't just another business venture. It stands as a way to transition into a brand where quality and guest interaction truly drive growth.<h2>A Legacy Built on Quality</h2>Newk’s offers a familiar but elevated opportunity. As a Mississippi native, Russell had watched the brand grow from its inception under co-founders Don and&nbsp;<a href="https://www.linkedin.com/in/chris-newcomb-55a63518/">Chris Newcomb</a>. He knew the reputation of the founders and the strength of the menu they’d engineered."Chris created the Newk’s menu, the recipes, everything,” Russell said. “He laid the roadmap out for any franchisee to be successful.”The shift required a change in mindset. In the fried chicken business, success is measured in seconds. The goal is to get a customer through the line and back on the road as quickly as possible. But Newk’s operates on a fast-casual timeline where the focus is on healthier ingredients and meticulous preparation."When I came in and started working in our first Newk’s, it drove me crazy that we were making customers wait seven or eight minutes when I was used to three minutes,” Russell said. “It took a little transition for me to slow my brain down and understand we’re doing something different."<h2>The Fishbowl Effect</h2>Beyond the speed of service, the physical environment of a Newk’s kitchen creates a higher level of accountability. While traditional fast food kitchens are often tucked away behind counters and warmers, Newk’s features an open design where guests can watch every pizza being made."We’re more under a spotlight, which I like because it makes us better at what we do," Russell said. "In the past, employees could stand in a corner and take shortcuts. And we wouldn’t know. But, here, our guests will tell us if we’re taking shortcuts. And we like that."This transparency has become a training tool for the next generation of leaders in his restaurant portfolio. It forces a focus on personal appearance, hygiene and precision that might slide in a more enclosed kitchen. For Russell, this environment is the perfect classroom for upper-level operators.<h2>Growth on a Human Scale</h2>Russell originally planned to build six Newk’s Eatery locations. But the momentum of the brand has already pushed him beyond that number. Between new builds and recent acquisitions, he’s already on track for eight stores (though he sees the potential to reach a dozen). His motivation has shifted from personal expansion to building a stable future for his staff."I’m not doing this as much for me anymore," Russell said. "I’ve had my time. I’ve done this for 30 years. I’m creating opportunities for them. As long as they want more and continue to work and earn more, I’ll continue to do more."The smaller size of the corporate structure also provides a level of accessibility that’s rare in the world of 3,000-unit franchises. Russell values the ability to pick up the phone and reach the CEO, the founder or parent company&nbsp;<a href="https://www.fscfranchiseco.com/">FSC Franchise Co.</a> to discuss a recipe or a marketing strategy. That closeness, combined with a disciplined growth pattern, makes the brand feel more like a partnership than a massive corporate machine.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/newks-eatery">https://1851franchise.com/newks-eatery</a>.

Photo of Popeyes, Newk's Eatery franchisee Skip Russell

Leveraging 30 years of experience with the Popeyes and Sonic brands, Skip Russell is now scaling with Newk’s, trading the fast-food grind for a healthy, fresh prep model that prioritizes quality.

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For&nbsp;<a href="https://newks.com/franchise/">Newk’s Eatery</a>, technology is not about chasing trends. It is about streamlining the guest experience, simplifying life for operators and giving franchisees clearer visibility into how their businesses perform every day.According to&nbsp;<a href="https://www.linkedin.com/in/adam-karveller-37832931/">Adam Karveller</a>, chief technology officer, the core of the tech stack is a shift toward modern, cloud-based systems that move faster and allow for easier integration. For example, the brand recently migrated its point-of-sale platform from Aloha to Toast.“We're using a modern cloud POS that allows us to make more real-time changes and be more proactive in making sure that things are set up without friction for our franchises,” Karveller said.Digital ordering plays an equally central role.&nbsp;<a href="https://1851franchise.com/newks-eatery/info">Newk’s</a> uses Olo to power both third-party marketplace orders and direct digital ordering, making it easy for guests to browse the menu and place orders directly through the brand’s website with minimal friction.“When you get to our website, you're absolutely able to dive right in, see our menu and buy products,” Karveller said. “That’s the primary action guests are taking when they come to Newk’s.”<h2>Turning Data Into Better Decisions at Every Level</h2>Data is where Newk’s technology investments start to separate franchisees from competitors. Karveller said insights from POS, digital channels and in-store systems help the brand understand key information.&nbsp;“Data is great to help understand guest behavior across channels, whether that's third-party marketplaces, digital ordering or in the store,” he said.Those insights inform everything from which limited-time offers deserve a longer life to how stores plan staffing. By slicing data by channel, Newk’s builds labor matrices that account for both day-to-day transactions and catering, a key differentiator for the brand.“We can look at our business in two slices and make sure that we're well-staffed to execute catering because it's a big differentiator for us at Newk’s,” Karveller said.<h2>Improving Guest Experience Through Operational Clarity</h2>Even with all the analytics available today, Karveller said the foundation of a good guest experience is still reliable systems and clear visibility into daily operations.&nbsp;“Getting down to brass tacks like how many units of certain items are moving per store per day helps you understand how to prep for the day and not create waste,” he said.Newk’s also gives franchisees access to benchmarking tools, allowing them to compare labor, sales and catering performance against similar locations across the system. Karveller said franchisees can use the data to spot where they can improve and, in many cases, connect with peers who are performing well in those areas.<h2>Supporting Franchisees Without Adding Complexity</h2>Technology only works if operators can actually use it. Karveller said Newk’s focuses on simplifying responsibilities for franchisees by handling configuration, updates and maintenance at the corporate level.“The key is to build systems that empower teams,” he said. “You want the systems to have impact but not add complexity.”With a full-service IT team managing much of the administrative overhead, franchisees can focus on running and growing their businesses instead of troubleshooting software.<h2>Making Disciplined Tech Investments That Pay Off</h2>As restaurant technology evolves, Newk’s is prioritizing stack simplification, consolidating tools where possible to reduce integration challenges and ensure data consistency.“There are fewer places to go to get that data,” Karveller said. “The data is consistent across those sources.”Before adopting anything new, the brand follows a structured evaluation process that includes operator feedback, test labs and multi-store pilots. New technology must deliver measurable value.“If it's not saving us money, it's not bringing us new revenue or it's not saving labor hours, we're not going to adopt that,” Karveller said.That disciplined approach means technology is never just another system to manage. Instead, it becomes a competitive advantage that supports smarter decisions, smoother operations and a better experience for guests.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://newks.com/franchise/.">https://newks.com/franchise/.</a>&nbsp;

How Newk’s Eatery Leverages Technology to Elevate Franchisees Above the Competition

CTO Adam Karveller explains how modern systems, smarter data use and disciplined tech decisions help Newk’s operators run more efficiently and compete at a higher level.

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<a href="https://newks.com/franchise/">Newk’s Eatery</a> has carved out a spot in fast-casual by doing the basics unusually well. While a lot of places trade service and quality for a lower check, Newk’s keeps the price point in line without cutting corners. Taking a broader look at what truly brings value to its guests, Newk’s goes beyond impressive portion sizes to provide quality, delicious menu items, kitchen transparency, and a level of service and hospitality that all exceed what’s expected at its price point. With a “no-skimping” philosophy, Newk’s resonates deeply with today’s value-conscious consumer.&nbsp;With a wide-reaching menu ranging from scratch-made sandwiches and salads to soups and pizzas, all served from an open kitchen, Newk’s is a neighborhood fixture and go-to spot for a quick lunch or to feed a hungry family. The brand has proven over its two-plus decades that it’s built to serve busy lives with comfort and care, and this positions it as a true leader in the fast-casual landscape.“In our first meeting, we knew we had something different,” said franchisee&nbsp;<a href="https://www.linkedin.com/in/todd-jackson-868aa624/">Todd Jackson</a>. “The food was incredible. And you could feel the passion behind the brand. That’s what drew me in. And it’s what keeps our guests returning each day.”<h2>Generous Portions and Real Value Make Newk’s a Reliable Favorite</h2>Newk’s leans into value in a way guests notice. Reviews often call out the “massive” salads and describe the meals as “perfect for sharing or leftovers.” With combos starting under $10 and soup cups that feel closer to other brands’ bowls, it’s easy to leave full without overspending.While the portion sizes are impressive relative to their costs, this is just the baseline of the value Newk’s guests recognize. At a higher level, Newk’s delivers value by keeping meals affordable while also offering a diverse spread that’s designed to be truly satisfying.From mix-and-match “Pick Three” offers to salads loaded with fresh proteins and sandwiches served with handcrafted sides, the Newk’s experience offers not just the food&nbsp;volume guests desire, but the flavor, quality and variety that constitute a truly satisfying meal.Further, with premium ingredients and meals made following family recipes, Newk’s delivers a homestyle feel that’s rare in the fast-casual space. This dedication to not just quality, but the experience as a whole, easily turns first-time guests into long-term fans.“We always say once you get them in the door, they’ll come back,” Jackson said. “Our guests love the quality and consistency. And that’s what drives repeat visits.”<h2>A Welcoming, Community-Focused Environment</h2>Beyond the food, Newk’s excels at creating an environment that’s both welcoming and family-friendly. Guests aren’t just customers. At Newk’s, they’re regulars who become part of a community. This depth of connection adds an emotional aspect and drives one of the strongest growth engines: word of mouth.“Our guests are our biggest fans,” Jackson said. “You see the same people all the time. And that’s because they genuinely enjoy being here.”By leaning into neighborhood connections and meals shared by families and friends, Newk’s has become a go-to destination for families and fans. In addition to repeat visits driven by a welcoming atmosphere and great guest service, the Newk’s experience drives brand loyalty beyond the four walls.“Newk’s is one of those brands where people genuinely love the food and the experience. You’ll see fans wearing Newk’s shirts or talking about their favorite menu items,” said&nbsp;<a href="https://www.linkedin.com/in/christopher-cheek-01a4901/">Chris Cheek</a>, chief development officer. “That kind of enthusiasm shows how much the brand resonates with guests.”<h2>Scratch-Made Quality and Open-Kitchen Pride</h2>Transparency is at the heart of the Newk’s kitchen. Each meal is handcrafted in an open environment, giving guests a clear view of the preparation of the fresh, premium ingredients. Unlike competitors that lean heavily on pre-packaged shortcuts, Newk’s prepares its dishes on-site without any fryers or microwaves.At the heart of Newk’s knockout service is a team that takes immense pride in the dishes they send out. While the open kitchen encourages transparency in the preparation process, it also contributes to a culinary atmosphere. With team members chopping produce and flame-grilling proteins in full view of the dining room, the creation of the meals is just as much a part of the experience as the meal itself.Newk’s team members take pride in what they plate, and that creates a tangible sense of care for the guest. This care also lends a level of warmth and accuracy to each plate and interaction that is increasingly rare in the fast-casual industry, making each visitor feel like a genuine guest, not just a ticket number.By staying true to its roots of superior ingredients and hefty portions, Newk’s remains a standout in the fast-casual space. Offering a high-quality alternative to the industry’s status quo, Newk’s ensures that value reflects more than just a price point — it signifies a meal&nbsp;and an experience guests can feel good about. As Newk’s continues to grow its presence, staying true to its “no skimping” philosophy and guest-centric reputation that’s been developed over 20-plus years keeps it at the forefront of the industry.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/newks-eatery">https://1851franchise.com/newks-eatery</a>.

With scratch-made meals, oversized portions and a welcoming atmosphere, Newk's redefines what quality looks like in the fast-casual space, leading with a model that keeps guests coming back.

Why Investors Are Choosing A Newk’s Eatery Investment in 2026

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