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 Skip Russell, 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, Newk’s Eatery 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 Newk’s 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.
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 Chris Newcomb. 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."
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.
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 FSC Franchise Co. 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 https://1851franchise.com/newks-eatery.
Newk’s Eatery
SPONSORED
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.
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 Skip Russell, 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, Newk’s Eatery 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 Newk’s 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.
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 Chris Newcomb. 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."
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.
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 FSC Franchise Co. 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 https://1851franchise.com/newks-eatery.
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