Congratulations to Baker Bros, Baker Bros Director of Franchising Ralph Kinder and the newest Baker Bros franchise owners who will be developing the first Baker Bros franchise locations in Iowa.
The newest franchisees of Baker Bros have secured the exclusive rights to develop a minimum of 5 Baker Bros restaurants in the Quad Cities and Cedar Rapids & Dubuque, Iowa over the next 4 years.
Here’s the fresh, piping hot company news release:
BAKER BROS ANNOUNCES EXPANSION IN IOWA
New Franchisees to Develop 5 Baker Bros Restaurants
Dallas, Texas- January 22, 2010 – Baker Bros American Deli, a fast-casual concept headquartered in Dallas, has executed an exclusive Area Development Agreement with a new franchisee to open at least 5 Baker Bros American Deli restaurants combined in the Quad Cities and Cedar Rapids & Dubuque, Iowa. The newest franchisees of Baker Bros have secured the exclusive rights to develop a minimum of 5 Baker Bros restaurants over 4 years.
This is the second Area Development Agreement in the Midwest that Baker Bros has signed. A different Area Developer is also actively searching for 3 locations in Indianapolis, Indiana. Current Baker Bros franchisees include multi-unit retailers and current or former multi-unit operators of McDonald’s, Popeye’s and Texas Roadhouse.
Founded in 1999 by Ken Reimer and Tom Dahl, two well-respected industry veterans, Baker Bros currently operates eight stores in Dallas, Texas with additional franchised locations open or in development in West Texas, East Texas, South Carolina, Kentucky and Indiana. “We think Iowa will be a terrific market for Baker Bros.” said Ken Reimer, Baker Bros’ CEO. “Baker Bros was created with the Midwest consumer in mind – hard-working Americans expect and deserve hearty portions, tremendous value and great flavor.”
Not to be confused with typical sandwich chains, Baker Bros American Deli (www.bakerbrosdeli.com) is an upscale, fast-casual deli featuring Specialty Sandwiches, Specialty Salads, Gourmet Pizzas and more. All entrees are prepared fresh to order using the freshest available breads, ingredients and produce. The restaurants typically operate in high visibility strip centers and occupy 2500-3500 SF with seating for 120-160.
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