Founded in 1995 in Winston-Salem, North Carolina, East Coast Wings + Grill began as a small sports bar and has since evolved into a full-service, family-friendly dining destination.

In 2004, the brand's expansion into franchising commenced, propelled by the vision of CEO and Founder Sam Ballas. Today, the company is headquartered in Winston-Salem, NC, and boasts over 60 locations across the United States.

Specializing in buffalo wings, East Coast Wings + Grill offers an extensive menu featuring over 60 wing flavors and seven heat indexes, allowing guests to customize their dining experience with more than 420 possible combinations. The menu also includes a variety of appetizers, burgers, sandwiches, salads, and tacos, catering to diverse tastes and preferences.

What sets East Coast Wings + Grill apart from competitors is its commitment to "Driven by Unit Level Economics®," a philosophy that emphasizes profitability and operational efficiency for franchisees.

Training

East Coast Wings Corporation provides a comprehensive training program to its franchisees designed to ensure consistent quality and operational excellence across all locations. The training consists of several structured components:

1. Initial Training Program: This mandatory program is offered to franchisees and up to two managers at no additional tuition cost (travel and lodging not included). It includes 35 days of training spread over a 6-week period (3 weeks on, 1 week off, 2 weeks on), and must be completed before opening a restaurant. The training is typically conducted at the corporate office or a designated franchisee location.
2. Phase 1 – Foundational Training: Covers essential topics such as food safety (Serve Safe), supply chain basics (prime and primary vendors), use of the POS system, marketing, unit-level economics, staff management, customer service, and preparation for opening events.
3. Phase 2 – In-Store Training: Participants engage in hands-on training across all restaurant positions including prep, grill, fry, expo, bartending, hosting, and serving. This ensures familiarity with each role in the restaurant.
4. Phase 3 – Integration and Operations Training: Combines skills from Phases 1 and 2 with a focus on real-world application. It includes detailed front-of-house (FOH) and back-of-house (BOH) procedures for opening, shift transitions, and closing, as well as managing lunch and dinner operations.

Territory Protection

East Coast Wings Corporation provides limited territory protection to its franchisees. Upon approving a franchisee’s chosen site, the franchisor defines a "Designated Territory" for the specific restaurant, which is then included in the Franchise Agreement.

However, the scope and exclusivity of this territory depend on the terms outlined in the agreement and are not automatically guaranteed.The franchisor may still allow other franchisees or even company-owned units to operate in nearby areas if not contractually restricted by the defined territory.

The franchisee is responsible for conducting site research and ensuring the location aligns with East Coast Wings' standards, which include demographics, visibility, traffic patterns, and competitive landscape. Ultimately, any territorial rights are granted case-by-case and must be confirmed explicitly in the signed agreement.