Raising Cane’s Chicken Fingers has confirmed plans to locate its second Dayton-area location near The Greene Town Center.
The chain recently broke ground on the new restaurant adjacent to the Waffle House on Indian Ripple Road and directly across from The Greene’s main entrance, according to a news release.
When the new restaurant opens in October at 4384 Indian Ripple Road, it will be the second Raising Cane’s in the Dayton area, 28th in Ohio and the 403rd nationwide. The company will begin hiring 75-80 crew members for multiple positions in the Beavercreek restaurant in the weeks ahead, according to the release.
“We are excited to bring our ONE LOVE to everyone in southeast Dayton,” said Eric Ongaro, President of RCO Limited, a franchise of Raising Cane’s, in the news release. “We look forward to assembling an awesome crew to join us in serving Caniacs in the community. Along with sharing our quality chicken finger meals, we can’t wait to get involved with local schools and other organizations in the area.”
>> PREVIOUS COVERAGE: Raising Cane’s Chicken Fingers confirms it’s coming to Dayton
We first reported these plans in February with the restaurant chain filed an application to modify a 1.17-acre tract of land on the north side of Indian Ripple Road and west of the existing Waffle House restaurant “to allow for the construction of a restaurant known as Raising Cane’s Chicken Fingers,” according to Beavercreek city records.
>> PREVIOUS COVERAGE: Opening day for the Dayton area’s 1st Raising Cane’s restaurant
The Raising Cane’s location at 1136 Miamisburg-Centerville Road in Washington Twp. opened last summer.
The Baton Rouge, Louisiana-based chain operates multiple restaurants in the Columbus and Cincinnati areas, and opened a restaurant in Fairfield in October 2016.
In 2004, the franchisee opened the first Raising Cane’s outside of Louisiana when it launched its first Ohio location in Columbus.
The chain prides itself on a limited menu and a simple concept, focused on chicken fingers, made “fresh, never frozen,” marinated for 24 hours, then hand-battered and cooked to order. Also featured on the menu are crinkle-cut fries, cole slaw, Texas Toast and sauces that are made in-house every day.
The chicken-restaurant market is becoming intensely competitive in the Dayton area, which has added more than a dozen new restaurants from national chains, regional start-ups and local, independent operators in the last three years.
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