Here’s what’s up with the OTHER Raising Cane’s restaurant

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Here’s what’s up with the OTHER Raising Cane’s restaurant

Yesterday, we told you about the new Raising Cane’s Chicken Fingers in the works in Beavercreek. But lest we forget, Raising Cane’s confirmed last fall that its first Dayton-area restaurant would be on Ohio 725 in Washington Twp.

There’s good news about that location, too.

The Washington Twp. Board of Trustees has approved the final development plan for Raising Cane’s Ohio 725 restaurant, and Ryan Lee, zoning manager for Washington Twp., has told this news outlet that his office “is set to approve the zoning certificate this week,” paving the way for construction to begin.

The site at 1136 Miamisburg-Centerville Road (Ohio 725) in Washington Twp. most recently housed a Golden Dragon Buffet & Grill, and, before that, a Ryan’s Steakhouse. The former restaurant structure has been demolished to pave the way for construction of the new Raising Cane’s.

Andria Morgan — marketing manager for RCO Limited, the Dayton-area franchisee for Raising Cane’s — said company officials analyze demographics and surrounding businesses when evaluating a potential site for a new restaurant.

“However, there is a gut piece to site selection that is very important,” Morgan added. “Once we drove the Washington Twp. area, we knew this area had to be the first spot for a Raising Cane’s within the Dayton market. The feeling you get as you drive up and down Miamisburg-Centerville Rd is so positive, that along with the strong demographics and retail presence, it made picking this site an easy call.”

The Ohio 725 restaurant will seat 92 inside and will employ 45 to 65, Morgan said. It is tentatively scheduled to open in July 2017. It’s possible that the Raising Cane’s in Beavercreek may open before the Washington Twp. location.

Robert Zavakos, senior vice president with NAI Bergman, represented Raising Cane’s in both of the completed deals.

Baton Rouge, Louisiana-based Raising Cane’s Chicken Fingers operates multiple restaurants in the Columbus and Cincinnati areas, and opened a restaurant in Fairfield in October 2016.

Plans call for adding more Dayton-area locations, Morgan has said.

The chain prides itself on a limited menu and a simple concept, focused on chicken fingers, made “fresh, never frozen,” marinated for 24 hours, then hand-battered and cooked to order. Also featured on the menu are crinkle-cut fries, cole slaw, Texas Toast and sauces that are made in-house every day.

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