EEDG Applied for the trademark. and will be there's on 30 Dec 2014.... if there's no clam to the name.
EEDG First location is Permanently Closed. There has been no communication on the 2nd location in over 3 months. There have been no filings in over a year. This is a dead shell.
OFF THE NEW MENU AT Famous Eddies Legendary Foods WEB SITE AT-> http://www.famouseddies.com/
Eddie's Dry Fried Wings
Nice Crispy Outside and Moist Tender Inside
Eddie's Premium Dogs & Sausages
Bourbon Chicken ***EEDG***
FULTON COUNTY DEPARTMENT OF
HEALTH AND WELLNESS APPROVED [Suppressed Sound Link]
561-750-9800 ext. 229
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Contact us in Atlanta, Georgia, for more information regarding our investment opportunity. Info@FamousEddies.com
Famous Eddies Legendary Foods
Famous Eddies Legendary Foods
Company phone #
Our CEO ~ James E. Boyd Jr.'s resume:
James E. Boyd, Jr. is a seasoned leader with extensive and diverse experience in enterprise strategic planning, leadership development, and concept re engineering, as well as restructuring alternatives, operations, and franchise development. He also excels in developing marketing strategies and tactics, acquisitions, buy-side financial and operational due diligence, and systems implementation.
James is recognized in the industry for his innovative approaches, financial and organizational results, the ability to build sustainable talent, and a commitment to impacting his industry and community.
CEO/President Energy Edge Technologies Corporation/The Gourmet Wing Company
James Was Previously:
CEO Back Yard™ Burgers
Goldman Sachs™ Consultant
President of Quizno's™ Canada (600 Units)
Quizno's Vice President of Area Director Development, United States (2,000 Units)
Kmart™, SVP, Restaurant Operations/U.S., Puerto Rico & Guam (1,700 Units)
Popeyes™ Franchisee, Atlanta, Georgia
Popeyes Corporate, Chief Operating Officer, U.S.
Popeyes Corporate, Vice President of Company & Franchise Operations (1,400 Units)
Popeyes Corporate, Vice President of Franchise Operations (1,200 Units)
Popeyes Corporate, Regional Director of Franchise Operations (All Restaurants West of the Mississippi, 640 Restaurants)
Popeyes/AFC Corporate, Regional Director South Central Region, Alabama to Southern California—Responsible for Popeyes & Church's Restaurants
Popeyes Corporate, Franchise District Consultant, Texas, Louisiana, & Mississippi
Brand Project Leader for Popeyes Reengineering Project
James redesigned all brand support functions. He has hands-on experience at designing and structuring organizations to improve quality, create powerful long-range strategies, tighten operations, and inspire team performance. He was also a developer of Popeyes business support and training centers.
James Boyd Lays Out Detailed Plans for Dry Fried Wing Company
Date : 03/15/2013 @ 8:30AM
Source : Business Wire
Stock : Energy Edge Technologies Corporation (QB) (EEDG)
Quote : 0.032 0.0 (0.00%) @ 5:32AM
James Boyd Lays Out Detailed Plans for Dry Fried Wing Company
Energy Edge Technologies Corporation (QB) (USOTC:EEDG)
Intraday Stock Chart
Today : Friday 15 March 2013
Dry Fried Wing Company (OTCQB: EEDG) has issued the following statement from CEO and President James Boyd, regarding recent developments as well as a detailed plan for the company’s future.
“The co-branding and licensing program that was launched by our Company in early December 2012 has already proven to be extremely successful in creating brand recognition and overwhelming market acceptance of our uniquely delicious Dry Fried Wings. To quickly establish what may be the best tasting product line in a very competitive market is a feat that required tremendous foresight, and will provide us with the optimum foundation as we build and grow into our future.
I have invested a considerable amount of time, reviewing our business model, reflecting on our competitive positioning, evaluating our service delivery system, establishing our equipment and small wares requirements, developing our product/food specifications, developing our purchasing and distribution processes, developing our pricing strategies, and formulating our marketing strategies, while reviewing the overall operational efficiency of our licensed units including their product quality, speed and accuracy of service, and restaurant cleanliness. As a result of these findings, I have already developed a new set of stringent standards and procedures that all existing and future licensed units must follow.
While it is important to bring the Dry Fried Wing concept to as many new guests as possible through the signing and opening of new venues, it is imperative that we choose and maintain a base of superior operators who will represent the brand well and protect the integrity of our concept. As our company transitions to a fully-scalable restaurant operation with an expanded menu, we will direct our field operations team to assess the quality, service, and cleanliness standards the buying public and local health departments require of all restaurant operators, and will immediately remove our products if our standards are not met. The safety and comfort of our guests are paramount to us, and I will do everything in my power to ensure our guests receive only the best in quality, service and cleanliness.
Additionally, I have refined our real estate and branding requirements, and have decided to limit our future licensing agreements to what we consider to be the major complimentary brands and world-class concessionaires in the marketplace. These are the sophisticated operators who are well trained, capitalized, and exhibit the highest standards in restaurant operations.
During the next 90 days, we will embark on a multifaceted strategy involving:
1. Capital Structure---Balanced mix of long term debt, specific short-term debt, common equity and preferred equity. In short, we have developed a comprehensive plan to finance our overall operations and growth by using different sources of funds that will minimize dilution without becoming over-leveraged.
2. Menu Development---We have recruited an executive chef to build on the already established Dry Fried Wings foundation and to include other proteins, salads, vegetables, side dishes and desserts that will appeal to a broad segment of our population seeking both flavorful and healthy choices. We must be sensitive to the changing needs and desires of our customers while preparing for the required laws governing menu nutrition labeling. Specialty beers, wines and frozen alcoholic and non-alcoholic beverages will be offered and should constitute approximately 15-20 percent of sales. Limited table service will be available along with takeout and delivery.
3. Prototype Design---Once we’ve completed our full menu plans, we will establish our overall design theme, then choose and position equipment that will produce a world-class finished product in under three-minutes. It is imperative that we design and build user-friendly, in-store kitchens with functionality and efficiency and an optimized layout and flow that can produce quality and quantity while keeping our labor investment to a minimum.
a. Venue Modeling---While the kitchen or engine will remain basically the same, the size of the lobby, the cooler/freezer and the dry storage capacity will vary depending on the venue (e.g., free-standing, airports, college campus, walk-up, etc).
4. Company Restaurant Development and Concept Validation---Our plan is to develop three prototype restaurants in the Atlanta Designated Metropolitan Area (DMA). We are analyzing demographic data to determine the best locations for our concept based on:
a. competitor concepts and sales volumes
b. trade area profiles, including customer demographics, day-part occasions, concept density
c. emerging trade areas and developments
d. consumer foodservice DMA spending levels (comparative analysis)
e. local labor costs, unemployment levels and skill pools
Development costs including furniture, fixtures and equipment for the first location will be in the $700,000 range with a target for the second and third locations to average $600,000. Unit sales are projected to range from $800,000 to $1.1 million. We will seed the market with Company units utilizing a “build and flip” strategy, selling the Company units to franchisees with additional development requirements while recouping our initial investments plus turnkey fees. We believe the Atlanta DMA can easily support 22 locations without cannibalizing sales. Our franchising focus will target cities in the Southeastern United States with a minimum commitment of three units per franchisee.
It is important to note that strategic buyers also look for businesses that will provide synergies to their existing business. In our case, we are developing a second major revenue stream in the form of spices, sauces, batters, breading and side items. Just as Al Copeland Enterprises provides spice packages to all 1800 plus Popeye’s locations, we will emulate that very successful business model by providing similar items to all franchised and licensed Dry Fried Wing units, as well as all acquired concept locations. Creating and acquiring synergistic and profitable new revenue sources will always be an integral part of our plans.
To that end, I have begun to utilize recent career connections I’ve made with some of the largest financial institutions in the world to assist in securing a synergistic acquisition we have recently targeted. Purchasing a well-established, profitable restaurant chain that is 90 percent franchised will yield immediate cash flow with enormous revenue growth, and will also enable us to increase our margins and spread our G&A, marketing and distribution costs across a large number of restaurants for the good of both concepts. The targeted concept also provides attractive growth opportunities, durable competitive advantages, and, of course, many new branded outlets for our Dry Fried Wings. Any acquisition we choose to pursue will be done to further enhance and greatly accelerate our long-range revenue and growth goals.
Every successful concept must start with a superior product and our Dry Fried Wings have proven to be just that. We also must deliver an experience that establishes an emotional connection with our guests. Our commitment to food quality can only be surpassed by our commitment to premier customer service and restaurant cleanliness. My pledge to all of our customers and shareholders is that we will offer a dining experience unmatched in the fast casual space.
Dry Fried Wing Company is a subsidiary of Energy Edge Technologies Corp., which has taken the preliminary steps for a name change to "Gourmet Wing Company". We will be conducting an Investor Conference Call from 4-5 PM Thursday, March 28 to add further details to the topics referenced above and answer as many call-in questions as time will allow. Please visit www.dryfriedwings.com for more Company information.”
This release contains statements, which may constitute "forward-looking statements" within the meaning of the Securities Act of 1933 and the Securities Exchange Act of 1934, as amended by Private Securities Litigation Reform Act of 1995. Prospective investors are cautioned that forward-looking statements are not guarantees of future performance and involve risks and uncertainties, and actual results may differ materially from those contemplated by such forward-looking statements. Important factors known to management that could cause actual results to differ materially from those in forward-looking statements include fluctuation of operating results, ability to compete successfully, and ability to complete before-mentioned transactions. The Company undertakes no obligation to update or revise forward-looking statements to reflect changed assumptions, the occurrence of unanticipated events, or changes to future operating results.
Goldman Sachs Urban Investment Group Announces Alliance with James E. Boyd, Jr.
NEW YORK--(BUSINESS WIRE)--Goldman Sachs Urban Investment Group (UIG) today announced that it has entered into an alliance with restaurant executive James E. Boyd, Jr.Through this agreement, Boyd and UIG will work together to identify and assess potential acquisition opportunities in the fast casual and quick service restaurant industry, targeting sizeable concepts and multi-unit franchise groups with potential to grow through franchising and company development.
Boyd has over 25 years of experience in all aspects of company and franchise restaurant operations, management, development and construction.Boyd spent 12 years in management at Popeyes, including several years as Chief Operating Officer, where he was responsible for planning and directing Popeyes' company and franchise operations.Additionally, Boyd served as SVP - Restaurant Operations for Kmart, where he successfully managed over 1700 restaurants and created the successful Famous Eddies concept.Most recently, Boyd was President of Quiznos Canada.
January 3, 2014, 7:05 a.m. ET
Energy Edge Technologies Corporation (EEDG) CEO Reports Company Near First Gourmet Chicken Restaurant Locations
ATLANTA, Jan. 3, 2014 /PRNewswire/ -- Energy Edge Technologies Corporation (OTC: EEDG) CEO James Boyd said company plans to sign first lease this month on first Gourmet Chicken Restaurant Location.
"We have been successful in finding two locations that meet our criteria and have been in discussions with a real estate developer who has a portfolio of high visibility properties and proceeding with lease negotiations," Boyd said.
"We plan to have the lease signed by mid-January for the first Gourmet Chicken Restaurant. The opening date will be based on general contractor schedules and municipal permitting," he added.
The company has been approached by another developer about locating Gourmet Chicken inside a large commercial office/student housing development adjacent to a large hospital, he said. The location appears to be an excellent site and there is a potential to open a second location in the first quarter of 2014. "Our plan is to build and offer these locations to licensees or franchisees after we file the necessary documents to offer franchises."
EEDG also is issuing formal notification concerning the company's official Twitter account/name-- "EnergyEdTechnol". This action directs shareholders to the official source for updates and information. We will be Tweeting updates as they occur to keep investors up to date on our development progress.
EEDG also is in the process of filing an SEC form 14C to communicate our plan to change the name of the corporation to one that more accurately reflects our core business.
New chicken concept emerging in Atlanta
January 6, 2014
Energy Edge Technologies Corporation plans to sign a lease this month on its first Gourmet Chicken Company, said CEO James Boyd.
"We have been successful in finding two locations that meet our criteria and have been in discussions with a real estate developer who has a portfolio of high visibility properties and proceeding with lease negotiations," Boyd said in a company press release about the chain's debut in Atlanta.
The Gourmet Chicken Company is positioned in the "Better Chicken" category and will serve fresh, marinated, battered and breaded chicken products that are fried in 100 percent peanut oil, Boys said. The menu includes rotisserie chicken, grilled or fried chicken sandwiches and breast strips all prepared to order.
The company has also been approached by another developer about building a Gourmet Chicken inside a large commercial office/student housing development adjacent to a large hospital, also in Atlanta, Boyd said.
"The location appears to be an excellent site and there is a potential to open a second location in the first quarter of 2014," Boyd said. "Our plan is to build and offer these locations to licensees or franchisees after we file the necessary documents to offer franchises."
On March 26, 2010, the Company amended its Articles of Incorporation to increase the number of authorized shares to 100,000,000 with a par value of $.00001. On November 14, 2012, the Company amended its Articles of Incorporation to increase the number of authorized shares to 250,000,000 with a par value of $.00001.
240,400,000 O/S as of May 20, 2014
Float ~80 Mil
PICTURES OF THE FIRST LOCATION!
Old SONIC Building First LOCATION
WORLD CHANGERS CHURCH ACROSS THE STREET
Video of the location!
CURRENT OS is ~240 Million as of May 20, 2014.
Float is currently ~80 MIL as 51% of the OS is LOCKED UP by CEO and Co CEO and stockholders that we know of on IHUB
EEDG's First location is Permanently Closed. There has been no communication on the 2nd location in over 3 months. There have been no filings in over a year. This is a dead shell.