NASHBIRD

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NASHBIRD Nashville Style Hot Chicken Counter Service Restaurant and Bar serving the best Hot Dang Chicken in Edmond!

Hot Chicken Sandwiches, Baskets, Buckets, Fried Pickles, Cold B**r and Slushees!

Feed your flock with NASHBIRD catering! Hot chicken, bold flavor and no fuss. Hot Dang! Order today!order.nashbirdchicke...
09/29/2026

Feed your flock with NASHBIRD catering! Hot chicken, bold flavor and no fuss. Hot Dang! Order today!

order.nashbirdchicken.com

09/29/2026

NASHBIRD HOT DANG! CHICKEN: BRING THE HEAT TO YOUR MARKET

What if your next restaurant came with a founder who has spent his life in kitchens, a menu guests remember, and a brand with the energy to turn a meal into an experience? Welcome to NASHBIRD.

Founded in Oklahoma City in 2017 by Chef Marc Dunham, NASHBIRD turns Nashville-style hot chicken into a bold, memorable experience. We buttermilk-brine and hand-bread our chicken, build flavor with proprietary spice blends, and make our signature sauces in-house. The result is food with personality: Jumbo Tenders, boneless wings, nuggets, the NashChick, Side Chicks sliders, mac and cheese bowls, and the unapologetic NashVillain—hot chicken stacked with mac and cheese, bacon, a beer-battered onion ring, and ranch. Guests can choose their heat, bring the family, order for game day, or feed a crowd.

The food is only the beginning. NASHBIRD has a voice people remember, a neighborhood energy people want to return to, and an operator’s obsession with the details that make hospitality work. This is a brand built for guests who want more flavor and more fun—and for franchise partners who want to lead a team, connect with a community, and make something people talk about.

THE FOUNDER IS IN YOUR CORNER

Chef Marc started washing dishes at age 12. He went on to graduate from the Culinary Institute of America, work in New York City fine dining, lead kitchens across multiple restaurant and food service segments, and train the next generation of chefs as an Executive Chef and culinary instructor at Le Cordon Bleu Austin and Director of Culinary Arts at Francis Tuttle. He opened NASHBIRD himself and knows what it takes to get through a demanding service, build standards, and turn first-time guests into regulars.

That experience shapes the support you receive. Franchise partners can expect two weeks of on-site training, one week of hands-on support during launch, and additional training when needed. You will learn the food, the systems, the service, and the leadership habits behind the brand from a founder who has worked the floor and the line. Marc is looking for partners who care as much about their people and their guests as they do about growth.

A BRAND GETTING ATTENTION

NASHBIRD is working with Kevin Harrington, the original Shark from Shark Tank, and Harrington Franchise Group as the brand expands through franchising. Marc shared his story as part of Daymond John’s Next Level CEO. That appearance brings new attention to an exciting chapter, while our foundation remains what happens inside each restaurant: bold food, genuine hospitality, disciplined ex*****on, and franchise partners who take ownership.

WHY THIS MOMENT MATTERS

Customers already know and love chicken. Our job is to give them a new favorite. NASHBIRD offers a distinctive menu and multiple ways to serve guests through dine-in, takeout, delivery, and catering. It combines the personality of an independent restaurant with training and systems that help partners carry the brand into new markets. A franchise is a hands-on business. For the right operator, that is the exciting part: building a team, owning the standards, and becoming the place your community craves.

Franchise territories are available now. As partners join the system, the chance to introduce NASHBIRD to a particular market may change. If you have been waiting for a brand that matches your ambition, your energy, and your willingness to work alongside your team, take a closer look today. Ask about your territory, meet the people behind the brand, and see what it would take to bring NASHBIRD home.

Bring the hustle. Bring your people. We’ll bring the Hot Dang! Chicken.

09/27/2026

I grew up in New Braunfels, Texas. My first restaurant job was washing dishes at 12. I also worked as a tube boy at Schlitterbahn, detailed cars, mowed lawns, and took just about any manual labor job someone would pay me to do.

Those jobs taught me something I still believe: hard work matters, especially in the restaurant business.

Restaurant teams know who is willing to work beside them. They hear what a leader says, but they watch what that leader does when the rush hits, the kitchen gets hot, and everyone has to move faster.

That’s the kind of leadership we value at NASHBIRD. We lead from the front. We jump in, demonstrate the standard, and earn our team’s trust through our actions.

As we grow through franchising, I want partners who feel the same way. If you love being in the restaurant, working with your team, and building a culture where everyone takes pride in the work, I’d like to talk with you.

Let’s build something worth working hard for. Hot Dang!

👉 franchise.nashbirdchicken.com

Patio Time!!!
09/27/2026

Patio Time!!!

09/26/2026

If you’ve noticed a decline in hospitality and customer service since the pandemic, you’re not alone.

The industry lost more than employees. It lost experienced people who knew how to anticipate a guest’s needs, lead a shift, hold a standard, and teach the next generation. Imagine a generation of skilled carpenters leaving their trade and taking years of knowledge and mentorship with them. That is what many restaurants are working to rebuild.

You can give someone a management title, but you cannot give them experience overnight. Genuine hospitality takes practice, attention to detail, and a mentor willing to teach it. Great restaurant leaders need more than a checklist. They need judgment, grace, high standards, and the ability to execute when the dining room is full and everything is happening at once.

I grew up in this business. I learned from veterans who cared deeply about their craft, and I’ve spent my career carrying those lessons forward, training teams, and developing leaders.

That is the kind of support I intend to bring to every NASHBIRD franchise partner. I want partners who value hospitality, want to learn the details, and are ready to lead from the floor. And with the team I'm building around me including 🦈 Shark Tank Investor Kevin Harrington, NASHBIRD is poised to DOMINATE our market segment.

If that sounds like you, I’d like to hear from you.

👉 franchise.nashbirdchicken.com

09/25/2026

You can have the best systems, the clearest charts, the newest technology, and a manager for every problem. None of it will solve a restaurant’s challenges if you don’t have the right leader.

I’ve worked with a lot of people over the years, and I’ve seen the same mistake over and over: leaders focus on the tools before they build trust with their team. Building solid, honest relationships is harder. It takes time on the floor, direct conversations, and a willingness to hold yourself to the same standards you expect from everyone else.

Put the right people in the right seats and give them leadership they can trust. That’s when your systems and training have a chance to work.

As we grow NASHBIRD Hot Dang! Chicken, I’m looking for franchise partners who understand that responsibility. If you’re willing to lead your team, earn their trust, and do the work alongside them, I’d like to talk.

👉 franchise.nashbirdchicken.com

09/24/2026

I learned what kind of leader I wanted to be long before I read a management book or attended a training session. I saw people who worked hard with their teams, and I wanted to earn that same respect.

I saw it as a teenager in restaurants and construction. I saw it again working alongside chefs in New York City. There were people with more talent and experience than I had, but I knew I could show up, learn, and work with the best of them.

Restaurants run minute by minute. When the rush hits, the team sees who steps in, who keeps learning, and who stays until the work is done. Cooks, servers, bussers, and dishwashers know when a leader respects their work because they see it in how that leader works beside them.

A title, a degree, or an accolade cannot earn that respect for you. You earn it on the floor, day after day.

That belief shapes how I lead NASHBIRD and how I intend to support our franchise partners. I’ve spent my life in restaurant operations. I know what it takes to get through a hard shift, build a strong team, and keep improving.

When a partner faces a challenge, I want them to know their founder understands the work and is willing to do it with them.
I’ll keep showing up early. I’ll keep learning. I’ll keep working hard.

That’s who I am, and it’s the kind of partnership I’m building at NASHBIRD. It's the kind of partnership I have with Shark Tank Investor Kevin Harrington who is part of the team.

If you’re an operator who leads the same way, let’s talk about bringing NASHBIRD to your market.

👉 franchise.nashbirdchicken.com

09/22/2026

I have been fortunate to work across nearly every segment of the hospitality industry—independent and corporate restaurants, hotels, contract food service, fine dining, casual dining, catering, and culinary education.

Those experiences taught me one lesson I carry into everything we are building at NASHBIRD:

The further leaders move away from operations, the easier it becomes to lose sight of what actually makes a restaurant successful.

Intelligence, education, and executive titles have value—but they cannot replace lived experience. Too often, frontline operators are forced to explain practical problems to people who have never worked through a dinner rush, trained an inexperienced cook, recovered an unhappy guest, managed rising food costs, or found a way to succeed while short-staffed.

Titles do not automatically create knowledge or wisdom. In the restaurant business, credibility is earned on the floor, behind the line, and alongside the people doing the work.

Every department in a food-service company should exist for one primary reason: to strengthen operations.

Marketing, finance, technology, purchasing, training, and leadership must all make life better for the teams serving our guests. If they do not support operations, we have to question why they exist.

Restaurants ultimately answer to two groups: our guests and our frontline team members. Long-term success depends on helping both reach their full potential.

That philosophy is also the promise I make to every NASHBIRD franchise partner.

You will not be supported by a distant, suit-level executive who learned the restaurant business from reports and spreadsheets.

You will have an operator in your corner who started washing dishes at 12 years old, worked through every position, trained in some of the country’s most demanding kitchens, built teams, developed systems, taught future culinary professionals, and opened and operated restaurants firsthand.

I understand the pressure because I have lived it. I know that solutions must work in the real world—not merely sound good in a meeting.

When you become a NASHBIRD franchise partner, you gain more than a brand and a business model. You gain an experienced operator committed to standing beside you and an original 🦈 Shark Tank Investor Kevin Harrington, supporting your team, solving problems, and helping you build a restaurant that performs.

Because at NASHBIRD Hot Dang! Chicken, operations will always come first.

If this sound like you, we want to hear from you. 👉 franchise.nashbirdchicken.com

Good morning early risers…
09/19/2026

Good morning early risers…

Don't have time to order online? No problem, simply call 405-600-9718 and place your order with Amy. Call ahead orders...
09/18/2026

Don't have time to order online? No problem, simply call 405-600-9718 and place your order with Amy. Call ahead orders accepted!

Address

17 E 5th Street Suite 133
Edmond, OK
73034

Opening Hours

Monday 10:30am - 9pm
Tuesday 10:30am - 9pm
Wednesday 10:30am - 9pm
Thursday 10:30am - 9pm
Friday 10:30am - 10pm
Saturday 10:30am - 10pm
Sunday 10:30am - 9pm

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