New sports bar and restaurant opens in Nampa, coming to Boise

A new sports bar, Native Grill & Wings, opened Oct. 31 in Nampa. Courtesy Native Grill & Wings

October 31, 2016 // Idaho Statesman // By Michael Deeds

Don’t get your feathers ruffled, Buffalo Wild Wings, but you’ve got competition.

Native Grill & Wings, a franchise sports bar based in the Phoenix area, opened Monday at 16808 N. Marketplace Blvd. in Nampa. The restaurant will hold grand-opening festivities Friday and Saturday that include specials and prizes.

With about three dozen locations, mostly in Arizona, Native Grill & Wings is in the midst of an expansion that puts it on a smaller but similar playing field to ubiquitous Buffalo Wild Wings. Although there are similarities between the two restaurants — notably, wings, beer and tons of TVs — Native Grill has a more diverse menu, plus a game-watching atmosphere that some customers probably won’t find as over-the-top volume-driven as BWW.

The Native Grill menu includes 20 wing flavors, plus other food options such as pizzas, calzones, burgers, sandwiches and fish. There’s also a modest kids menu.

Native Grill was established in 1979 as Native New Yorker. The company claims its original owners were “the first to bring wings to Arizona.”

In 2014, the restaurant rebranded itself as Native Grill & Wings. It’s now focusing on growing in other states such as Idaho, Montana, Texas and others.

Hours at the Nampa location are 11 a.m. to 11 p.m. Sunday through Thursday, 11 a.m. to midnight Friday and Saturday.

Phone: (208) 475-4799. Online: nativegrillandwings.com

Native Grill & Wings to Open in Nampa

Chicken Wing Franchise Expands with First Location in Idaho

October 21, 2016 // Franchising.com // CHANDLER, AZ

Native Grill & Wings, an award winning Arizona restaurant chain known for its 20+ wing flavors that guests can order by the individual wing, is slated to open its first Idaho location in Nampa on October 31.

The new restaurant will be located at 16808 N. Marketplace Blvd in Nampa. Company plans call for 6-8 locations throughout Idaho in the next few years, with the next two currently in development in the Metro Boise Area.

“It’s an exciting time for Native as we continue to bring this Arizona staple to various markets across the United States,” said Native Grill & Wings Franchise Owner Brad Williams. “We offer a welcoming environment for the whole family, and use quality ingredients that set us apart from your typical ‘sports grill.’”

Native Grill & Wings (or, “Native,” as the regulars called it) focuses on food and being family-friendly unlike competitors such as Hooters, Twin Peaks and Buffalo Wild Wings. The polished sports grill proudly offers 20 wing flavors – from Strawberry Hot to Ancho Chile Lime, Asian Garlic to Honey Chipotle – that guests can order by the individual wing, as well as an extensive menu of burgers, sandwiches, salads and more. Most of the sauces and rubs can be used to customize other menu items.

“I am confident that Brad will continue to bring success to each market he introduces Native in,” said CEO Dan Chaon. “We’re incredibly proud of the recognition and iconic status we’ve received in Arizona over the past several years, and are excited to see the same following in Idaho.”

The restaurants are divided into a bar and restaurant, with approximately 30-40 flat screen TVs throughout, offering sports coverage for families and serious fans, and a customer base spanning all generations – baby boomers, Generation Xers and Millennials.

Menu Tracker: New items from Native Grill & Wings

Menu Tracker: New items from Wendy’s, Subway, The Cheesecake Factory, more

Sep 7, 2016   |  Bret Thorn  |   Nation’s Restaurant News

Restaurant chains including Planet Smoothie, Cheesecake Factory and Hard Rock Cafe introduce new drinks, pizzas, desserts and more. Take a look at the latest offerings.

Items:

• Southwest Chicken Stack Sandwich: A spicy chicken sandwich with ancho chile lime seasoning and honey chipotle sauce, price varies by location

• The Americano: Roger Clyne Mexican Moonshine, Blue Curaçao, cranberry juice, Grand Marnier and Sprite, price varies by location

Availability: Through October

• Arizona Burger: Burger topped with jalapeños, pepper Jack cheese, lettuce, avocado and honey chipotle wing sauce, $10.49, may vary by location

• Hangover Burger: Burger with applewood smoked bacon, hash browns, avocado, lettuce, pepper Jack cheese and a fried egg, $10.49, may vary by location

• Chicken Fried Chicken Sliders: Three fried chicken sliders with lettuce, pickles and mayonnaise, $9.49, may vary by location

• Chicken Parm: Batter-fried chicken in mozzarella cheese, Parmesan cheese and marinara sauce with basil in a hoagie roll, $9.99, may vary by location

• Five Cheese Grill: A grilled cheese sandwich with Cheddar, Havarti, mozzarella and Swiss cheeses, tomato, basil, applewood smoked bacon and salt & pepper dry rub on Parmesan-crusted sourdough bread, $8.49

• Sunrise Pizza (pictured): Cheddar Jack cheese, medium wing sauce, green peppers, onions, ham, bacon, sausage, hash browns and fried egg on a pizza, $10 for a 9-inch, $18 for a 14-inch, $23 for an 18-inch, may vary by location

Availability: Permanent

Native Grill & Wings to Launch New Menu Items

Native Grill & Wings to Launch New Menu Items

INDUSTRY HEADLINES // AUGUST 30, 2016 | FSR Magazine

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Native Grill & Wings, an award-winning Arizona-based restaurant chain known for its 20-plus wing flavors that guests can order by the individual wing, is launching a new menu on Wednesday.

Native Grill & Wings will be including new handhelds along with revised recipes for existing menu items. Native will also be introducing the winning sandwich and drink from its internal system-wide employee competition Final Cut: Native, available for a limited time. The following new items will be added all Native Grill & Wings locations nationwide:

Southwest Chicken Stack Sandwich (Limited Time): Created by Native employee Robert Wisneski, a spicy chicken sandwich with Native’s Ancho Chili Lime seasoning and Honey Chipotle Sauce. Final Cut: Native winner.

Arizona Burger: Burger piled high with jalapenos, pepper jack cheese, lettuce, avocado, and Native’s Honey Chipotle wing sauce.

Hangover Burger: Burger with Applewood smoked bacon, hash browns, avocado, lettuce, pepper jack cheese, and topped with a fried egg.

Chicken Fried Chicken Sliders: Three crispy chicken sliders paired with lettuce, pickles, and mayonnaise.

Chicken Parm: Battered chicken smothered in mozzarella, parmesan, marinara sauce, and fresh basil on a hoagie.

Five Cheese Grill: Adult grilled cheese chock full of cheddar, Havarti, mozzarella, Swiss, fresh tomato and basil, Applewood smoked bacon, and Native’s Salt & Pepper Dry Rub on parmesan-encrusted sourdough bread.

Other new flavors include the Chicken N’ Waffles Dry Rub for chicken wings, and the Sunrise Pizza—a pizza topped with cheddar jack cheese, Native’s Medium wing sauce, green peppers, onions, ham, bacon, sausage, hash browns, and a fried egg. Native will also be including Final Cut: Native’s drink category winner Angela Carleno’s The American for a limited time, and the Morning Cup—a cold brew coffee infused with Captain Morgan and White Crème de Cacao.

Native is also revising some of their existing recipes by incorporating red wine-sautéed cremini mushrooms paired with caramelized onions on the Mushroom Burger and Philly Steak sandwich.

“We truly want our flavors to speak for the thoughtfulness that Native puts into the food,” says Native Grill & Wings CEO Dan Chaon. “We even revised existing recipes to enhance the flavors such as sautéing the mushrooms in red wine to captivate the essence of the Mushroom Burger, and incorporate thinner-cut French fries to provide a crispier texture.”

Employee Contest Springs An LTO

Innovations: Employee Contest Springs An LTO 

by Patricia Cobe, Senior Editor | Restaurant Business Magazine

southwest chicken stack

To revamp its menu, Native Grill & Wings took to social media for guest input. Appetizers, salads and, of course, wings already were robust categories at the casual-dining chain. What the crowdsourcing revealed was demand for more sandwiches and burgers. To jumpstart the R&D process, Native Grill tapped another crowd—staff at the chain’s 29 units— to launch ‘Final Cut: Native,’ a competition to shape its first sandwich LTO in a few years.

1. Local intelligence

“We thought that the employees would have fresh ideas about using our signature ingredients,” says Kelly Fulcher, marketing coordinator for Native Grill. “They know what guests like because of their daily interactions with them.” The six finalists—including the winning chicken sandwich created by Robert Wisnecki, a fry cook from the chain’s Missoula, Mont., location—tapped into menu trends from Native’s four operating areas.

2. Raiding the pantry

The charge: Create a sandwich using just the ingredients and products already in Native Grill’s inventory. Wisnecki was inspired to build the winning chicken sandwich with Jack cheese, ancho-lime seasoning, Anaheim chilies and a signature honey-chipotle sauce he found in the restaurant’s pantry and walk-in. “That rule didn’t limit my creativity; it challenged it,” Wisnecki says.

3. Judges with benefits

Wisnecki and the other finalists were invited to headquarters for a cookoff, where a panel of local food bloggers did the judging. “We decided on blogger judges to help build buzz,” says Fulcher. “We encouraged them to post live on social media as they tasted each entry.” Later, the bloggers followed up with more posts after Wisnecki’s Southwest Chicken Stack Sandwich was declared the crowd favorite and winner.

What’s next

The chicken sandwich is an LTO featured on Native Grill’s August menu insert. The brand is marketing the item throughout the month on its social media sites and is reminding the blogger judges to do the same on their feeds. Native Grill & Wings plans to run more employee contests to hatch menu ideas, says Fulcher. “We are increasingly taking regional tastes into consideration as the chain expands into more states,” she says.

Focus on families

Native Grill & Wings, Whataburger work to grow business with Hispanic consumers

Jun 15, 2016

The average percentage of Hispanic customers at Native Grill & Wings locations is 31 percent, with some locations as high as 83 percent. So, appealing to Hispanic customers was a no brainer for this 30-unit chain with restaurants in Arizona, Texas, Montana and South Dakota.

“We are all about producing the right thing to the right demographics, “ said Cynthia Velasco, marketing manager for Native Grill & Wings.

Hispanic customers NPD surveyed said they aren’t finding enough of the flavors they crave on menus. Respondents said they are seeking more citrus (lemon/lime, orange), a Mexican/Latin/Spanish flavor influence, cilantro, jalapeño, chocolate, healthful options, and hot and spicy flavors. Hispanic customers also indicated that they are not happy with the choices and quality of beverages on menus.

Native Grill & Wings has long targeted menu items that appeal to Hispanic customers’ tastes, such as Jalapeño Wings, Habanero Mango Wings and Honey Chipotle Wings, and continues to keep Hispanic consumers top of mind when testing new products.

While the right food and good service is key, also playing an important role for Hispanic restaurant-goers are children, NPD found. In the year ended December 2015, 43 percent of restaurant visits made by “English-oriented” Hispanics were parties with children and 42 percent of visits made by Spanish-oriented Hispanic were parties with children, compared to just 30 percent for non-Hispanics.

“Knowing they are family oriented … the flavors they wants to see … provides a lot of opportunity to attract them,” said Riggs.

In an effort to appeal to Hispanic families, in January, Native Grill & Wings launched Feast Mode, family-sized meals featuring a large Caesar salad, a whole pizza, and a choice of wings, chicken strips or boneless chicken. Since launching the meal deals, the chain says it has definitely seen an increase in sales.

“We’ve always been good with big groups. We figured it was finally time we put it on the menu,” said Velasco.

Click here to read more

Native Grill & Wings to Open New Location in Gilbert

Wing Serving Restaurant Provides Individually Sauced Wings

June 03, 2016 (FranchisePOD.com) CHANDLER, AZ – Native Grill & Wings, an award winning Arizona restaurant chain known for its 20+ wing flavors that guests can order by the individual wing, is opening a new location in Gilbert later this summer.

The new restaurant will be located at 4341 East Baseline Road, and will be taking over the former space of the Blue Lemon café. Native Grill & Wings CEO Dan Chaon is excited to continue to grow the brand at home in Arizona.

“Native Grill & Wings has truly become an Arizona staple,” said Chaon. “We hope to see the city remain a hub for chicken wing lovers who have remained devoted to the Native name for decades.”

With decades of experience in the restaurant franchise industry, Chaon plans to keep Native Grill & Wings at the top of Arizona’s food chain, and turn the brand into a national powerhouse in full-service restaurants.

Native Grill & Wings (or, “Native,” as the regulars called it) focuses on food and being family-friendly unlike competitors such as Hooters, Twin Peaks and Buffalo Wild Wings. The polished sports grill proudly offers 20 wing flavors – from Strawberry Hot to Ancho Chile Lime, Asian Garlic to Honey Chipotle – that guests can order by the individual wing, as well as an extensive menu of burgers, sandwiches, salads and more. Most of the sauces and rubs can be used to customize other menu items.

The restaurants are divided into a bar and restaurant, with approximately 30-40 flat screen TVs throughout, offering sports coverage for families and serious fans, and a customer base spanning all generations – baby boomers, Generation Xers and Millennials.

Native Grill & Wings Launches New Tech Tactics for 2016

Native has implemented WorkItem.com for efficient workplace structure and to better assist customer relations issues.

May 31st, 2016

When choosing a food costing and inventory control program, Native selected Crunchtime to best accommodate franchisees

“Our needs were simple—we needed to give our franchisees and management teams a tool that allowed them to see, control, and gauge their purchasing and inventory systems,” said Native Grill & Wings IT/System Manager Stephen Snyder.

Native transitioned to the NCR’s Aloha POS system, and a partnership with QSR Automations for a kitchen display that will improve food quality and service speed. The Olo online ordering system boosts take-out sales, improves order accuracy, and provides insight to geo-target marketing efforts. The online ordering and kitchen display systems are set to launch later this year.

Native also introduced its Mobile Loyalty App in 2015 with its partnership with Punchh. “The mobile loyalty app delivered a robust data set that told us more about our guests then we ever could have imagined,” said Snyder. “Our loyalty program also gave us a channel to provide offers and discounts to our guests, and track their redemption rates.”

Arizona Foodie

Final Cut: Native Brings New Menu Items To Native Grill & Wings

June 7, 2016 Rheana Techapinyawat

As a native Arizonan raised in Mesa, Native New Yorker was THE local wing stop after a high school football game or where we would gather our group of friends for a burger and fries. Native, as we all called it, has been in Arizona for decades and you can imagine my nostalgia when I was invited to the Final Cut: Native competition held in April earlier this year. It was such a pleasure meeting the Native team and seeing the test kitchen that created all the wings I used to devour as a teen.

Held at their company headquarter in Chandler, Final Cut: Native was an employee-lead culinary competition across all 30 locations in Arizona, Montana, South Dakota, and Texas. Six semi-finalists (four from Arizona and two from Montana) were invited to HQ to battle in the best burger/sandwich and best cocktail categories, using only ingredients found in Native’s kitchens and bars. My role as a judge, along with Taryn Jeffries of Phoenix Bites, Dave Tyda of Eater AZ, Judy Harper of Phoenix Magazine, and Kelly Fulcher and Cynthia Velasco of the Native marketing team, was delicious yet it was tough to pick just one favorite from each category. Ultimately, a decision was made and the winners of the competition are as follows: Click here to continue reading

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