Slim Chickens Opening at The University of Nebraska-Lincoln

Slim Chickens opens a new restaurant at the University of Nebraska-Lincoln, marking the brand's expansion into the area.

Read the original at Franchising.com
Slim Chickens Opening at The University of Nebraska-Lincoln

TL;DR

Slim Chickens has opened a new restaurant at the University of Nebraska-Lincoln, marking the brand's expansion into the area. The brand is known for its hand-breaded, cooked-to-order tenders and passionate followers.

Slim Chickens announced today its new restaurant opening in the University of Nebraska-Lincoln Abel / Sandoz Dining Center located at 840 N 17th Street, 68508.

Slim Chickens is known and loved for its hand-breaded, cooked-to-order tenders and passionate followers within its markets.

“We are thrilled to bring more of our quality cooked-to-order chicken tenders to University of Nebraska-Lincoln students,” said Jackie Lobdell, Vice President of Franchise Development at Slim Chickens.”

The brand prides itself on its cooked-to-order fresh food and strong devoted fanbase, also known as “Slimthusiasts.” Slim Chickens has distinguished itself in the “better-chicken” segment by offering high-quality food and 14 house-made dipping sauces, allowing customers to enjoy a different flavor profile with each visit. Its menu is broader than many in the segment, offering chicken tenders, fresh salads, sandwiches, chicken and waffles, chicken wings, and unique side items.

Fans also resonate with the Southern contemporary look and feel, as well as the open and inviting layout of Slim Chickens restaurants, which speak to the hospitality mindset that anchors the brand.

Slim Chickens is a fast-casual brand in the better-chicken segment, built to scale across markets with flexible formats. Its diverse menu, cooked-to-order quality, and Southern hospitality continue to drive strong growth.

In this story

This story was originally published in Franchising.com on September 16, 2024. Burnaze summarizes and links to the original reporting.

Read the full story at Franchising.com

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