Filipino fast food restaurant Jollibee is set to open on Dallas’ Greenville Avenue near University Boulevard in late 2022.

A sign announcing the opening hangs from a former Jack in the Box drive-thru restaurant in east Dallas. CultureMap reported it yesterday.

The company’s entry into North Texas in 2020 has been spectacular: we called it the hottest fast-food joint to open in D-FW since In-N-Out arrived in 2011. Some customers waited four hours for food at the restaurant which opened near Preston Road and the President George Bush Turnpike in West Plano. The drive-thru line spilled over into Preston and onto the turnpike, shutting down traffic.

And why? Jollibee is the largest catering company in the Philippines. His market capitalization is $4.94 billion right now, according to Yahoo Finance. CNBC calls it the “Philippine McDonalds.” And even though he arrived in the United States in 1998, it took him another 22 years to land in North Texas.

It’s unclear how many Jollibees might open in D-FW, or if any other leases are signed in Dallas proper. A spokeswoman says Arlington is a focal point.

Jollibee’s entry into Dallas is significant because it signifies this powerful Asian company expanding into one of Texas’ largest cities.

Even Anthony Bourdain ate at the Jollibee. The chef visited the LA boutique in 2013 to film a segment for his food travel show Unknown parts. Bourdain passed away in 2018.

Many Jollibee customers are there to order Chickenjoy, which are pieces of fried chicken served in buckets or accompanied by steamed rice, fries or mashed potatoes. Another popular order is the Jolly Spaghetti, a plate of noodles and gravy topped with hot dogs and cheese.

The ultimate order – which would hit all of Jollibee’s hottest menu items – would be the Chickenjoy Bucket Treat B: six pieces of fried chicken, a family size serving of Jolly Spaghetti and three peach and mango pies for dessert . The regulars seem to like pies.

Ahead of the Plano store opening, Maribeth Dela Cruz, president of Jollibee Group North America, Philippine Brands, said she was touched by the response to Jollibee’s expansion.

“For Filipino Americans who consider Jollibee a ‘taste of home’ as well as those trying our products for the very first time, our wish is that Jollibee can be a source of comfort for individuals and families in these times. uncertain,” she said in 2020.

• Goldee’s Barbecue, the best barbecue restaurant in Texas, located in Fort Worth
• Brunchaholics, a former pop-up turned restaurant
• 85C Bakery Cafe, a buzzing spot when the Taiwanese chain came to Texas
• And the aforementioned In-N-Out – which now has normal lines, but was once such a sight that a woman cried as she took her first bites of the burger.

The new Jollibee in Dallas will be at 4703 Greenville Ave. The only operating Jollibee restaurant in North Texas, for now, is at 1016 Preston Road (north of President George Bush Turnpike), Plano.

Nick Rallo contributed to this story.

For more food news, follow Sarah Blaskovich on Twitter at @sblaskovich.

An innovative vegan fast food concept specializing in fried “chicken” sandwiches is coming to Dallas. Called Project Polloit’s a young, growing chain from San Antonio that will open its first Dallas location at 4814 Greenville Ave., the space previously occupied by healthy fast-food chain Start.

(The location also briefly housed a seafood restaurant called Caribbean’s Shark, which was the for less than a year.)

Project Pollo founder Lucas Bradbury said he was working to open the restaurant by mid-February.

It was an extended trip that made Dallas-area vegans eager and impatient. The restaurant was originally scheduled to open at 6857 Greenville Ave. in 2021, but factors like COVID-19 and good old Dallas got in the way.

“We encountered many obstacles as contractors were not obtaining permits for work done prior to our lease,” a spokesperson said.

When the new location became available, they quickly picked it up. It will have many advantages, including ample parking and valuable drive-thru. They will also have a full bar and live music.

The Pollo project started in 2020 as a food cart, but is growing rapidly, with new locations in Austin and Houston in addition to his hometown San Antonio.

The menu centers on “chickenless sandwiches” such as the Spicy Project, featuring breaded fried chicken with spicy garlic buffalo sauce and ranch, served with a pickled jalapeño.

Other menu items include burgers, cheeseburgers, chicken nuggets, salads, a chicken Caesar wrap, and loaded “papas” — fries topped with queso, jalapeno, and chicken tenderloins.

Breakfast options include a chicken burrito, chicken and waffles, and a chicken biscuit.

“Pollo” is an exclusive soy-based chicken substitute that you can fry or grill.

Fans love their lush sauces and the decadent nature of dishes such as their macaroni and cheese, made with vegan cashew-based cheese.

Bradbury previously worked for a chain of convenience stores running concepts such as Dunkin and Which Wich, and was inspired to create the concept after encouraging his parents to adopt a plant-based diet for health reasons.

Its mission is to make plant-based food more accessible to all, story the San Antonio Current that they want everyone, regardless of income bracket, to be able to afford a plant-based lifestyle.

“Our concept isn’t about profit, it’s about people and access to plant-based foods at an affordable price,” says Bradbury.

Buffet lovers, rejoice! The grand opening of the new Hudson Valley restaurant has been announced.

By now, everyone knows the tragic story of Poughkeepsie’s one and only Golden Corral. When the restaurant was built in 2017, it was full of promise and potential. A magnificent, state-of-the-art building has been erected on a busy stretch of Route 9 just north of the mall, complete with electric vehicle charging stations. Unfortunately the restaurant did not live up to expectations and was plagued with management issues. Customers have complained about substandard food and promised buffet items that just weren’t available. Stories of overdose in the restaurant’s bathroom and a dispute with workers over unpaid wages contributed to the eventual closure of Golden Corral.

After a few more failed attempts to reopen the franchise, the global pandemic proved to be the killing blow, shutting down the Poughkeepsie Golden Corral forever earlier this year.

ALSO: Vacant Rt. 9 Carl’s Jr. will be transformed into a new restaurant.

Just when all hope seemed lost, buffet enthusiasts were ecstatic to learn in October that the restaurant would reopen under a new name. Signs pointing to the International Buffet and Grill appeared outside the building, which was being repainted in shades of green, replacing the iconic red and yellow colors of Golden Corral.

Now, it looks like the renovations are complete and the International Buffet and Grill is about to officially open. On Tuesday, December 7, the restaurant will welcome its guests for the first time from 11 a.m. The restaurant will offer a buffet of international cuisine including Mexican, Chinese and Italian dishes. The buffet also says it will feature Dominican food, roast chicken, and pizza. Fans of the Golden Corral Chocolate Fountain will be happy to hear that it will reappear in the new restaurant as part of their dessert bar.

We spoke with management who said the international buffet will open daily from 11am to 9pm and open early to serve breakfast on Saturdays and Sundays from 8am to 11am.

New Restaurants Coming to New York State Thruway

These restaurants will soon be opening along the New York State Thruway.

Hudson Valley says goodbye to over 80 businesses

Hudson Valley restaurants with the most critical violations in 2021

Critical infractions are those that can cause immediate harm to consumers, such as undercooked food and improper storage of ingredients. Other violations such as inadequate hand washing facilities or dirty conditions are noted as non-critical violations.

The ten restaurants below all received four or more critical violations during their last inspection in 2021. In some cases, restaurants have been given the opportunity to correct violations by inspectors and have done so. Just because a restaurant is on this list does not mean that it is currently breaking the health code. However, the Board of Health thinks it’s important to be armed with information about how seriously a restaurant takes kitchen cleanliness, food safety, and other important rules that affect the food you give to. your family.

Then and Now: How Fast Food Restaurants in the Hudson Valley Have Changed

While many of your favorite Hudson Valley fast food restaurants have stayed in one place for decades, their buildings are almost unrecognizable from what they once looked like.

In-N-Out would claim that Doll n’ Burgers borrowed a bit too liberally from its signature look, from a white, red and yellow color scheme to employees dressed in white shirts, red aprons and paper hats. In the lawsuit, the Daily Telegram reports, In-N-Out also mentions the “white cups with similar red restaurant graphics; open burger wrappers; the use of a single ‘N’ in its name; a pattern classic car; and the layout of the interior menu boards and drive-thru.”

Doll’n Burgers #JacksonMI pic.twitter.com/ucgNveMmLi

— jacktown (@jacktowntweet) November 17, 2021

The interior of both restaurants also features a white and red striped design and red furniture. In-N-Out’s interior design is registered with the US Patent and Trademark Office.

Doll n’ Burgers countered by saying the “n” in their name is a play on founder Justin Dalenburger’s name. They also cited various other fast food chains that sport a similar color scheme, appearance and employee uniform to In-N-Out, from McDonald’s to Five Guys. It’s also worth nothing that there are no In-N-Out locations in Michigan, and the chain doesn’t seem to have any plans to develop there.

Both companies hired marketing experts to determine the likelihood of customers confusing Doll n’ Burgers with In-N-Out. Curiously, In-N-Out’s expert says the chance is 49.3%, while Doll n’ Burgers says it’s 0%.

ROSEVILLE, California –

Amy’s Drive-Thru has opened a new location in Roseville.

You won’t find chicken there. It’s a vegetarian drive. The fast food restaurant prides itself on being eco-friendly and even has a living room full of plants.

Amy’s Drive-Thru offers burgers, fries, shakes and salads made with local ingredients.

They are best known for “The Amy”, a vegetarian double pancake that has nothing to do with an Impossible or Beyond Burger.

This is the fourth location for Amy’s.

The company has three other drive-thru locations, including one at Rohnert Park and the San Francisco International Airport.

Amy’s officials said they were excited to create jobs in the area and boost the local economy.

Greg Flandermeyer said Amy’s drive-thru is looking for a total of 120 workers and now has 85.

“We start at $ 16 an hour, including tips. We’re just thrilled to have those from Sierra College, local high schools, and those working in the concert economy or looking for a second job to join us at the drive-thru. ” he said. “It’s a great place to start your career and really build on it.”

Amy’s Drive-Thru will officially open at 10:30 a.m. on December 2.

They expect about 2,200 people to stop.

Flandermeyer said there are also locations planned for Sacramento and possibly Davis.

What do you think is the oldest fast food chain in the world? Based on our research, A&W opened their first restaurant in 1919. It’s an old restaurant chain, but guess what? There is a local West Virginia fast food restaurant that is even older – the Coleman Fish Market in Wheeling.

In these uncertain times, keep safety in mind and consider adding destinations to your bucket-to-visit list at a later date.

To find out more about Coleman Fish Market, or check their opening hours so you know when you can drop by for a fish sandwich, visit them. on the Web Where on Facebook. Of course, there are other old restaurants in West Virginia as well – be sure to try them out as well.

BROOKINGS – “I felt like we needed a place that had smoothies and healthy choices when it came to fast food,” said Ann Park, owner of the Tropical Smoothie Café franchise, which opened. opened on September 16 and now serves customers at 1461 Sixth. St.

Hours of operation are Monday to Friday, 7 am to 9 pm; Saturday, 8 a.m. to 9 p.m. and Sunday from 10 a.m. to 8 p.m.

While the majority of Smoothie customers are behind the wheel, there are a few tables and chairs inside for anyone who wants to sit and eat. And there is limited parking on site.

Smoothies featured include: Super Vegie with several varieties of fruits and vegetables; Balanced fusion, with a variety of fruits such as bananas and berries; Mixed fruits, tropical treats; and children’s treats, some of which include chocolate and peanut butter.

The menu includes flatbreads, sandwiches, wraps, quesadillas, and breakfast options.

And what is a “tropical smoothie”? Smiling, Park noted that a friend of his pointed out that “he’s not a Slurpee.”

“It’s made from ice and water and then there’s fruit,” Park explained. “We use turbinado sugar; it is a more refined sugar. And there are several different combinations. We use fruit and fruit concentrates. Some have yogurt, but they can be made without it. And 98% are dairy free.

Park is originally from Dawson, Minnesota. She came to Brookings to study at South Dakota State University and graduated in 1984.

She is trained as a restorer. She worked as a waitress while attending college.

Later, in what was then Brookings Inn / Days Inn, Park managed the Pavilion, which later became The Ground Round.

“Then I had kids and took time there,” she explained. “I’ve kind of been in the restaurant business for a while. “

The genesis of opening a Tropical Smoothie Café came a few years ago when she traveled to Rapid City to play hockey.

“For all the girls on the team, we had to stop at Tropical Smoothie before bringing them to the rink. And we all thought Brookings needed something like that. Three years later, here it is, ”Park said.

“Come in and give it a try,” Park said, as a recommendation for one of Brookings’ newer alcohol-free restaurants and waterers. “We have been very busy; but I know there are a lot of people in the community who haven’t tried it yet. We would like to see more people pass by. Everything is so good here. I would say our food is a healthier menu.

There are several Tropical Smoothie Cafes in this Midwestern region: two in Rapid City; one in Spearfish, two in Fargo, North Dakota; one in the Twin Cities; and a few in Iowa.

Contact John Kubal at [email protected]

The advertisement opens in a modern day Wild West. We are at Thee Stallion Saloon. A lone tumbleweed sweeps past the gleaming motorcycles and glittering neon signs outside. Honoring the saloon’s cinematic position as a place of camaraderie and conflict, the commercial follows a familiar storyline. Our hero – the saloon’s namesake – sits inside among his crew, a jeweled orange cowboy hat tipped over his face to create a momentary sense of mystery.

Suddenly, an African-American woman bursts into the bar, panicked. “Someone stole your Hottie sauce!” She pauses. “All.” Our hero instantly takes action. “Not my hottie sauce!” Megan Thee Stallion responds, rising from her seat, filled with purpose. She turns on the bike and off we go.

Pursuing the thief from Houston to New Orleans, Stallion’s semi-animated motorcycle chase ends in a revelation: The thief is none other than Megan’s icy alter ego, Tina Snow, whose plan is quickly thwarted. by the “real” Megan. To ensure the sauce is preserved, Megan hands it to a Popeyes chef. “Hottie sauce is here,” she announces under a Popeyes sign as orange as her hat, sticking out her tongue with a final signature “ahh!”

The Hottie Spicy-Sweet Sauce, inspired by the Hot Girl herself and meant to be eaten on just about anything, is a dynamic addition to a long line of fast food marketing tactics that have focused on black musicians. The ‘Popeyes x Megan Thee Stallion’ collaboration is new territory for the star and the restaurant chain, although it was recently preceded by a number of high-profile partnerships: Appointment of Lil Nas X as “Chief Impact Officer” of Taco Bell, Nelly’s agreement with Burger King, and McDonald’s meals from Saweetie and Travis Scott (more than a year before the tragedy of Astroworld), as well as the collaboration announced this week with Mariah carey.

Megan’s campaign differs in several important ways, however. On the one hand, this includes not only food, but also merchandise like sweatshirts, graphic t-shirts and tumblers. (With a new drop announced this week.) And what is perhaps most distinctive about this partnership is that it positions the rapper as more than just a spokesperson, promoting Megan’s involvement as a business partner and future franchisee of Popeyes. In doing so, it raises new questions about the decades-long pursuit of black membership by celebrity, consumer and fast food businesses.

In his book Franchise: Les Arches d’Or in Black AmericaGeorgetown author and professor Marcia Chatelain explains that in the late 1960s, social unrest – especially the riots and protests that followed the assassination of Martin Luther King Jr. – did not result in a greater social upheaval (the gender of which could have been racism or poverty), but rather to the intervention of companies in matters of civil rights. Companies like McDonald’s began to approach and attract black communities, promoting their restaurants as sites for employment, ownership and economic advancement. Coinciding with Nixon’s “black capitalism” initiatives – which favor economic incentives over real justice – Black communities were uniquely prepared to make the fast food franchise a dream of freedom. The catch, of course, was that the franchise model requires quite a bit of capital to get the dream off the ground. And as history shows, regardless of the capital, fame is sure to follow.

The early forefront of fast food franchises with black celebrities were Mahalia Jackson’s Glorified Chicken and James Brown’s Gold Platter chain. Both came and left in the late 1960s and 1970s, and attempted to leverage the influence and wealth of a well-respected star as a buttress against the economic peril plaguing the industry. catering. Although both companies have been largely forgotten, their legacy remains, as short-lived businesses helped establish the role black celebrities in particular would be called upon to play in the fast food industry: purveyors of culture. black women who lend what Chatelain calls “authentic soul” to otherwise soulless products sold by fast food companies.

While Popeyes – who debuted, unsuccessfully, in 1972 as Chicken on the Run before being renamed to the character Gene Hackman in The French connection – never partnered with an official celebrity spokesperson, he enjoyed a level of popularity among celebrities. In a 2003 interview on The Oprah Winfrey Show, for example, Beyoncé sprang from her love for the chicken chain. “I really like Popeyes… At one point, everywhere I went, people bought me Popeyes, like fans! Explained the Houston-born superstar. “Peyes heard, so they gave me a lifetime subscription.”

Aside from Beyoncé, celebrity mentions haven’t been the franchise’s primary marketing tool. In recent years, Popeyes has instead relied on a fictional character – a middle-aged southern black woman named Annie, who, since her introduction in 2009, has been played by American Bajan actress Deidrie Henry – to make its commercial offers. Annie, in the words of former Popeyes Global Brand Director Dick Lynch, “could be anyone. She could be your mom, your grandmother, a chef, maybe even a cashier, or the CEO of Popeyes. It might be, but the story of black women and chicken is not that simple.

In the book Building houses with chicken thighs, Psyche Williams-Forson formulates a counter-history of the “chicken ladies”, women who discovered, over several centuries, that cooking, frying and selling chicken was a source of “freedom and economic independence ”. “As Williams-Forson argues, these black women were dealing with chicken, a food often mired in anti-black stories and images, as a “tool for self-expression, self-realization, resistance, even accommodation and power”. Unlike the fictional Annie de Popeyes, which is linked to her business founder, The Real Women of Building houses with chicken thighs have to deal with these complex stories of gender, food, race and power with each of the meals they prepare.

With Annie, Popeyes established his image and his Black sound. Over time, the franchise also gained attention for the “blackening” of its marketing voice, and after the successful launch of a new chicken sandwich in 2019, Chatelain wrote to Washington To post that “Part of Popeyes’ success in making the chicken sandwich ‘cool’ was the company’s Twitter account and its reliance on the African American vernacular and slang to describe the sandwich and attack competitors. In the wake of this speech, the Megan Thee Stallion promotion emerges as the product of a marketing formula that remains committed to consuming Blackness to promote consumption. But how do you reconcile the continued commodification of this southern black women’s society with Megan’s own brand?

As a southern black woman whose phrase “hotness” connects positive ideas about pleasure, ambition, bravado and abundance, Megan Thee Stallion is a master of self-narrative and creation. slogans on social networks. Her coin “Hot Girl Summer” – the slogan became a hit song which earned the rapper his first number 1 on Billboard’s Rhythmic Songs chart – was largely co-opted by a number of brands, including fast food companies like Wendy’s, without any involvement from Megan. In pop music, a character like Megan Thee Stallion is, of course, a product in itself, designed to be both ambitious and authentic, unattainable yet accessible. Megan’s tale emphasizes self-mastery and control over her body, mind, and music, but companies will quickly exploit as much as they can of any popular image to make it their own. its cultural capital.

So is Megan’s official involvement with Popeyes a correction to that exploitation and a victory for empowerment? There is no simple answer. But given the growing dependence of the American fast food industry on blacks and a “Its black”, The partnership recalls a story that links Blackness and commodity. We cannot forget the fundamental ingredients that make up the nation-state: slavery, settler colonialism and capitalism. When and where we eat, we enter into a political process – much of which is intentionally obscured by these companies – that connects us to restaurant and farm workers, as well as the executives who organize and control food decisions. of their customers.

Fast food advertisers have found recent success by combining a culinary culture which values ​​the familiar and expedites it with society’s appetite for cultural consumption of hypervisible darkness. Megan Thee Stallion isn’t Annie, of course, but her role as Popeyes’ new spokesperson still forces us to grapple with the issue of the fungibility of black women within the channel’s marketing. And as Megan stars as the southern black woman in Popeyes’ new commercials, her youth, glamor, and notoriety ultimately promise a remix, not a revolution, on the company’s traditional advertising. Unfortunately for me, there isn’t enough Hottie Sauce in the world to cover up the bad taste that this brand heritage leaves behind.

Dining options for vegans and vegetarians in central Hudson are expanding, with several entrepreneurs now pushing the boundaries of what was once considered the extreme manifestation of healthy eating to include fast food favorites, without meat. Hudson Valley One recently reported on the instant success of one of those great “vegan junk food” stores in Kingston, the Secret Vegan Café. Now another has joined him from across town: Moonburger, a “plant-based drive-thru burger restaurant” at 5 Powell’s Lane. It is in the building that housed the Ice Castle, its old battlements are now covered with a more contemporary style facade.

Who would have guessed that vegans secretly want to eat the kind of food that’s supposed to be bad for you? Brooklyn hipsters, that’s who. Owner Jeremy Robinson-Leon, a public relations manager who fled the city to Kingston during the pandemic last year, wondered, “Why not create a totally new and totally exciting hamburger stop from scratch.” for 2021, building on the history of big, classic burger restaurants and we challenge ourselves to imagine what else is possible? A place for people – starting with a great and fair place to work and growing from there to offer a truly distinctive offering to our community.

As culinary and merchandising consultants, Robinson-Leon has surrounded himself with Bon Appetit editor-in-chief Amiel Stanek, cookbook author / culinary personality Alison Roman and former Shake Shack manager Anoop. Pillarisetti. So far, his unlikely bet seems to be paying off: Since opening day on Saturday, October 16, consumers have been lining up in their cars to wait for their chance to enjoy vegan fast food – most of the time. between them willing to wait up to 90 minutes, which seriously calls into question the “quick” part of this description. On the second day, word of mouth was so fierce that Moonburger ran out of food and had to shut down several hours earlier.

That’s right: Moonburger has no dining room, no place to sit. It is as minimal a “restaurant” experience as one might imagine. The only way to get your food is to sit in your car until it’s your turn. There have already been sarcastic comments on social media about whether eating vegan reduces your carbon footprint if your automobile is idling and spitting CO2 into the atmosphere while you wait. Probably not, so the incentive here has to be the food itself, more than the need to feel virtuous for the environment.

On the day that HV1’s intrepid food investigator showed up to check out the offerings (Halloween, Sunday, around 6 p.m.), the queue was a bit shorter than previously reported and was moving – slowly , but not so slowly that it made sense to keep turning. the engine on and off. From when we entered the queue to when we left with our dinner it took us about 35 minutes.

Was it worth it? It depends on how strong your nostalgia for takeout burgers is. We tried the ‘classic cheeseburger’, which cheats a bit: while the galette is an Impossible Meat Burger, it is served under real dairy cheese on a Martin’s potato roll which contains dairy and gluten but a gluten-free option and a dairy-free option. Our conclusion was that it was better than any standard cheeseburger from a fast food restaurant. However, despite having an acceptable beefy taste and texture, the thin patty would not fool or satisfy those looking for, say, a good, thick, farmhouse Kobe burger. There is simply no way to make it come out rare and juicy.

But that’s not what you come here for, is it? It’s the familiar and heartwarming experience of a family getaway to the hamburger restaurant in the car minus the dead cow, bad cholesterol and dollars in the cash register of a gigantic faceless global corporation that exploits the planet and its paycheck. minimum, no benefit to employees.

Besides burgers with and without cheese, Moonburger’s limited menu offers some pretty decent fries, both in the ‘classic’ and ‘hot’ varieties sprinkled with cayenne pepper – the latter is not too overwhelming even for wimps. by Scoville Scale. Cheese sauce for dipping your fries is extra. You can get an apple for dessert. The beverage choices are a variety of soft drinks, iced tea, bottled water and the Brownie Batter Shake. Made with oat milk and chocolate ganache, the latter is non-dairy and tastes, lacking the roundness in the mouth that we associate with a real milkshake. But it is dense, very chocolatey and evokes a drinkable brownie.

Moonburger is open daily from 11:30 a.m. to 9 p.m. Visit www.moonburger.com to see the full menu.

McDonald’s began closing its stores within America’s largest retail chain about 10 years ago, which subsequently left around 700 empty retail spaces inside Walmart stores.

Now, other fast food chains are setting up shop-including Wendy’s. The second-largest burger chain in the United States recently opened its first burger stand in a Walmart store. Then another fast food chain that hungry Texas shoppers already know and love.

Related: Walmart Shoppers Say These Are The Store’s Best Frozen Meals

Shawarma is a dish in which meat like beef, chicken, lamb or turkey is cut into thin slices and stacked on a cone. Once roasted, the meat is cut for use in bowls, platters, salads, wraps, and other meals.

Shawarma Press is known for its namesake menu items “fusion” like the Tandoori Press and the Tex-Mex Shawarmas. The Texas-born brand has operated a location in Irving for about five years and is adding seven locations in neighborhood Walmart stores. According to Community impact journal, a file shows that the work of the restaurant which should open in the Walmart Supercenter of Plano should “end in early November”.

“We were the first establishment to introduce shawarma to the Dallas-Fort-Worth metropolitan area,” said Sawsan Abublan, founder and CEO of the company, in a press release shared with Eat this, not that!. “Some people don’t know it, so we explain that“ shawarma ”is the wrap, and“ press ”refers to the grill or griddle used to make the wrap crisp. Customers appreciate that the shawarma and the rest of our dishes are made from scratch, including Mediterranean staples such as our famous hummus, falafel and sauces. “

“We are delighted with this opportunity to present our concept of quick and relaxed Mediterranean cuisine to everyone,” added Abublan. “With the launch of 10 new franchises at Walmart and other locations, now is a great time to delight customers with the many delicious flavors and health benefits of Mediterranean cuisine. “

Additional movements are indeed on the horizon for Shawarma press. As the growing chain adds more locations in Texas next year, it will expand to Florida and Oklahoma as well.

Arlington, Georgetown, Plano, and San Antonio restaurants are being added as we speak, with additional locations in Irving, Frisco, and Mansfield slated to open next year. Some of these restaurants will be located in Walmart stores.

Related: To get all the latest news on your favorite fast food and grocery chains straight to your email inbox every day, sign up for our newsletter!

Throughout 2021, fast food restaurants such as Dominos, La Madeleine French Bakery & Cafe, Nathan’s Famous, Saladworks, Taco Bell, and Wow Bao have added Walmart store locations to their footprints.

Wendy’s is the latest brand name to join the club, with one of its new hamburger stands recently opened at a Walmart in Heath, Ohio. Another location is coming to Buckeye State later this year, but if you want the exclusive Jalapeño Popper Chicken Nuggets or Strawberry Frosty right now, you’ll have to make the trip to Heath.

As the holiday season gets closer and closer, Walmart is making a few changes. While there have been shortages of items like beef, pork, juices, etc., Walmart is putting some items on sale long before Black Friday and is increasing the number of stores where shoppers can buy from. alcohol online.

To learn more about what’s going on at your neighborhood Walmart, visit: