STRATEGIC PARTNERS
June 15, 2016
North Carolina-based Charlie Graingers Hot Dogs, Brisket & BBQ announced it is continuing to expand in the Florida panhandle by opening a new location in Panama City under the ownership of franchisees Steve and Sylvia Byron, according to a company press release. This re-emerged restaurant was born again in 2012 in Wilmington at the site of the former Peacock Alley, the city's first drive-in restaurant born in 1939 by its namesake, Charlie Grainger, who made hot dogs and other homemade foods up until his retirement in the 1980s.
About four years ago, owner Louis North purchased the restaurant's old location and decided to recreate the brand, which he is now franchising, mostly in the Southeast. The Byrons are opening their Florida location near the beach.
"It has been a labor of love in getting our business started," said Sylvia Byron. "This truly is an adventure that Steve and I look forward to sharing with Panama City. Get ready to crave!"
The Byrons will be dedicating the store opening in the memory of Steve Byron's dad, Burt, who the couple said would have loved to open "a hot dog joint." But as the name implies Charlie Graingers also offers homemade brisket and barbecue as an extension of the original restaurant's menu. And the panhandle opening appears to be just the start of something big for this chain which, according to the news release, has secured commitments for more than 350 franchising agreements for restaurants throughout the Southeast.
The Sunshine State has been a particularly attractive locale for sites of the four-year-old reborn restaurant chain. The news release said commitments have been established throughout central Florida. The new store openings are expected to greatly increase brand awareness of the chain.
"Our growth in Florida continues to be outstanding," said Charlie Graingers CEO Jason Nista. "We think our brand will have an immediate and lasting impact."
Charlie Graingers specializes — as the names implies — in hot dogs, brisket and barbecue, as well as turkey salad. It focuses on homemade items in an upscale fast-food format. The original restaurant, in downtown Wilmington, was open from 1939 to the 1980s, when its founder retired. The chain plans expansion across the Southeast this year, and growing into neighboring states next year.
