A&W Ramps Up Development Pipeline in Missouri After Successful Opening in Arnold

A&W Restaurants, the nearly 1,000-unit all-American restaurant franchise, is experiencing rapid growth with the guidance of its multi-unit operators. With over 50 years of combined experience, Jim Sprick and Jim Sill are joining forces to bring multiple A&W units to Missouri and Illinois. So far, they are finding tremendous success with the franchise, achieving record sales for the brand in their Arnold location’s first week.

But with experience in so many business ventures, why were the two so enamored with A&W?

“We love the brand,” said Sill. “The product they give us is top-notch. We couldn’t be more satisfied with the tools we’ve been given. And personally, I was also looking for something closer to home — I knew I didn’t want to be on a plane every week for the rest of my life.”

Focusing on their strengths, the duo splits the ownership responsibilities associated with their units. Sprick is in charge of the property, insurance and legal side of the business, while Sill handles the restaurants' day-to-day operations.

“Lately, we’ve been immersed in building another restaurant,” said Sill. “We’re busy dealing with subcontractors, government regulations, pacing and sequencing of equipment orders, and dealing with supply side issues. But a more typical day involves hiring and staffing, maintenance issues, employee issues and dealing with vendors. It’s very hands-on work.”

While many restaurant owners leave management duties and basic operations to others, Sill takes a different approach. It’s not uncommon for him to spend a few hours cooking burgers several days a week.

“To be a successful A&W owner, you need to be an expert on one facet of the business but have a working knowledge of all of the business,” said Sprick. “You need to understand cash flow, you need to understand people and you need to understand food preparation.”

Sprick and Sill don’t plan on slowing down their growth anytime soon. Moving forward, the two owners are prepared to expand even further with the brand in new territories.

“We’re bullish on A&W,” said Sprick. “We want to open three or four more in the next two or three years.”

In 2022 and beyond, A&W seeks qualified franchise owners for development in Iowa, Minnesota, Illinois, Wisconsin, North Carolina, South Carolina, Florida and Nevada.

“Now is a great time to invest because we have ten years of momentum and a lot of white space,” said Kevin Bazner, CEO of A&W. “We are better today than yesterday and the day before, and certainly better than we were ten years ago. The challenges in the industry like the pandemic and labor issues have forced us to improve and provide better support and strengthen our system. Interest rates are also at a historic low, so it is an excellent time to act now before they go back up.”

The total investment necessary to begin an A&W operation, not including rent or land costs, is $871,000 to $1,454,750 for a Freestanding Restaurant; $401,000 to $1,013,750 for an Inline Restaurant; and $276,000 to $704,000 for a Captive Restaurant, including a $15,000-$30,000 franchise fee.

Established in 1919 in Lodi, California, as a roadside stand, A&W Restaurants now stands as a thriving part of the American experience. With 500-plus locations across the country, including 300 standalone restaurants, the brand remains a one-of-a-kind true original. Even its signature A&W Root Beer, served in an iconic frosty mug, is handcrafted at the restaurant. Today, that traditional approach is resonating strongly with consumers looking for authentic brands. For more information, visit