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CiCi’s first restaurant opened in Plano, TX in 1985. Since our inception, CiCi’s mission has been to exceed each guest’s expectation of food service & cleanliness. We`ve built our family oriented brand on 25 years of the highest quality "whatever it takes" service & the best value. We always deliver an affordably-priced family friendly buffet featuring up to 20 fresh handmade pizzas, hot soup, fresh pasta, crisp salads & decadent desserts. Endless variety & value for about $5. We also offer all the delicious variety of our pizza buffet To Go. CiCi`s Pizza has nearly 500 restaurants operating in 34 states. Our restaurants are typically about 4,000 sq. ft with 160 seats. Our growth plans are focused on taking the CiCi’s brand to new markets & building density in others. By utilizing our QQ Strategy -Quality Franchisees & Quality Sites, we intend to add an additional 500 restaurants over the next 8-10 years. We`re looking for solid strategic-partners to help us grow. CiCi’s is proud to be the 10th Largest Pizza Chain in the US and to be named No. 1 in its category in Entrepreneur’s 2011 Franchise 500. Our continuous commitment to value has been recognized by USA Today, Restaurants & Institutions and Nation’s Restaurant News, which ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past 4 years.
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Jim `N Nick`s started cooking pork “low and slow” in 1985 when Nick, along with his dad Jim, reclaimed an old pizza parlour on Clairmont Avenue in Birmingham, AL where they opened the first Jim `N Nick`s Bar-B-Q. Over thirty five years later, with 41 restaurants in 7 states, Jim `N Nick`s Bar-B-Q has become a Southern institution. Jim `N Nick`s specializes in Hickory Smoked BBQ and Southern Food in a made-from-scratch, fresh daily kitchen. We are proud to say we don`t have freezers. For us it`s about great food and technique rooted in tradition and hospitality that reflects our care for our staff and our guests with friendly service and Southern Hospitality. In addition to amazing, taste like home, fresh food, we pride ourselves on friendly service that separates us from the rest, with over the top hospitality. Local owners are taught the recipes and techniques, which they then pass on to the cooks and pitmasters in each location. Commitment to the flavors and hospitality of the South drives our team to keep exploring—to continue meeting those who bring real food and soul to the table. This quest leads us many different places: small Mom-and-Pop chicken shacks, convenience stores in Louisiana selling great boudin, events and conferences, and white tablecloth restaurants. The idea is to keep and honor our tradition, but never stop learning. Preserve and perfect the old ways, while always trying to blaze new trails.