Restaurant Operator Podcast

Wonder, Dave’s Hot Chicken Real Estate VPs reveal growth strategies

Real estate strategy is central to growth for restaurant brands, and Wonder and Dave's Hot Chicken are taking different approaches to scale. In a podcast recorded at ICSC Las Vegas, executives from both companies discussed how shifting consumer behavior, off-premise dining and changing market dynamics are shaping site selection.

June 19, 2026

Crafting a solid real estate strategy is obviously central to growing any restaurant brand, but those plans differ dramatically depending on the brand, a lesson I learned firsthand during a podcast during ICSC in Las Vegas.

I sat down with Dannon Shiff, VP of Real Estate for Dave's Hot Chicken, and Abe Nasrallah, SVP of Real Estate at Wonder, to discuss how shifting consumer behavior, off-premise dining and changing market dynamics are shaping site selection.

Wondering about growth

Wonder, launched in 2021, has grown from a food truck concept to more than 120 locations. The company operates a multi-brand model, offering dozens of restaurant concepts under one roof, with roughly half of sales from delivery and half from in-person dining.

Nasrallah told me that Wonder designs sites for two uses: Quick pickup and in-person discovery. Urban locations prioritize high visibility and foot traffic, while suburban sites focus on grocery-anchored centers with strong access and visibility.

Wonder is targeting Texas as its next major growth market, planning about 100 locations across Dallas-Fort Worth, Houston Austin and San Antonio. Long term, the company estimates it could expand to 4,000 to 5,000 locations nationwide.

The Dave's real estate plan

Dave's Hot Chicken, meanwhile, has grown from a 2017 parking lot pop-up to more than 430 locations worldwide.

Shiff said the brand has sold franchise rights in all 50 states and multiple international markets, with further global expansion planned, while also testing nontraditional formats such as airports and food courts, including a recent opening in a New York City food court.

Delivery and off-premise dining have changed site-selection models, with decisions increasingly driven by customer data rather than traditional trade areas. About one-third of sales come from third-party delivery, while most customers still dine in.

To hear more details on both brand strategies, check out the podcast.