Rockmart to get new Zaxby’s in com­ing months

The Standard Journal - - FRONT PAGE - From Staff Re­ports

Zaxby’s, a South­east­ern fa­vorite for chicken fin­gers, wings and sal­ads, has started a $560,000 con­struc­tion pro­ject on 1.6 acres of land at 1945 Nathan Dean Park­way in Rockmart.

Mayor Steve Miller said city of­fi­cials have ne­go­ti­ated for the lo­ca­tion of the new res­tau­rant for months.

“It has been worth the wait,” Miller said. “We are ex­cited to be a part of this jour­ney, and I feel it is a great day for Rockmart when any busi­ness se­lects our com­mu­nity for a new lo­ca­tion.”

The 3,800 square feet res­tau­rant will pro­vide seat­ing for 90, in­clud­ing out­door op­tions.

Jeff El­lis, Rockmart City Man­ager, be­lieves the de­lay in the 115-day con­struc­tion pro­ject was due to the pop­u­la­tion growth in the area.

“This com­mu­nity is served by sev­eral ma­jor trans­porta­tion ar­ter­ies,” he said. “Any mar­ket­ing con­sul­tant is aware that we draw peo­ple from sev­eral ad­join­ing coun­ties, in­clud­ing Floyd, Bar­tow, Pauld­ing and Haralson plus mo­torists who are headed to Alabama or other des­ti­na­tion.”

Other com­mu­nity lead­ers echoed this sen­ti­ment dur­ing a re­cent ground- break­ing cer­e­mony at­tended by Wanda Rohm, Zaxby’s Con­struc­tion and De­vel­op­ment; Roddy White, Ad­daway Con­struc­tion; John Par­ris, Zaxby’s; J. J. DeRoy, Zaxby’s Di­rec­tor of Mar­ket De­vel­op­ment; Trey Kel­ley, State Rep­re­sen­ta­tive; Scotty Tillery, Polk County Com­mis­sioner, Bobby Downs, At­t­away Con­struc­tion; Kim Jor­dan, Zaxby’s; Judy Mar­ket, Race Way of Rockmart; Steve Miller, Jeff El­lis, Stacey Smith, Ran­dall Chupp, Todd Queen, Rick Stone and Sher­man Ross, all of the City of Rockmart; and Bob Carl­ton, Carl­ton Realty.

“We are thrilled to be able to of­fer lo­cal res­i­dents this new, con­ve­nient op­tion,” said DeRoy. “Our team will strive to con­tin­u­ously pro­vide a qual­ity prod­uct and fun-filled at­mos­phere for years to come.”

The Rockmart lo­ca­tion will fea­ture a new Zaxby’s “South­ern rus­tic” pro­to­type with a red, rus­tic ex­te­rior and tin roof.

The new de­sign will of­fer guests a high-end, fast-ca­sual ex­pe­ri­ence with re­designed ex­te­ri­ors, din­ing ar­eas and kitchens. Point-of-sale and other im­prove­ments will fur­ther en­hance food qual­ity and in­crease speed of ser­vice.

Zaxby’s, with more than 120 lo­ca­tions, is owned by co­founders Zach McLeoy and Tony Town­ley. The res­tau­rant cur­rently op­er­ates in 16 states: Alabama, Arkansas, Florida, Ge­or­gia, In­di­ana, Ken­tucky, Louisiana, Mis­sis­sippi, Mis­souri, North Carolina, Ok­la­homa, South Carolina, Ten­nessee, Texas, Utah and Vir­ginia.

An al­ter­na­tive to fast foods, Zaxby’s of­fers pre­pared- atorder chicken fin­gers, wings, sand­wiches and sal­ads. The menu also of­fers Zap­per­tiz­ers like tater chips, spicy fried mush­rooms, fried mush­rooms, fried white ched­dar bites and a va­ri­ety of party plat­ters.

Agnes Ha­gin/SJ

City of­fi­cials, com­pany rep­re­sen­ta­tives and com­mu­nity lead­ers pose for a photo dur­ing a ground-break­ing cer­e­mony at the site of the new Zaxby’s in Rockmart.

Agnes Ha­gin/SJ

‘Here we grow again’ are the words on one of the signs placed at the site where the new Zaxby’s will be lo­cated in Rockmart.

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