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Wendy's to open restaurants in country of GeorgiaWendy's to open restaurants in country of Georgia

Paul Frumkin, Managing Editor

April 5, 2012

1 Min Read
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Paul Frumkin

The Wendy’s Co. said Thursday it has entered into an agreement with The Wissol Group, which said it will open 25 restaurants in the countries of Georgia and the Republic of Azerbaijan over the next decade.

Financial terms of the agreement were not disclosed.

Recognized as one of the biggest business groups in Georgia, Wissol said it would open its first Wendy’s location in the Georgian capital of Tbilisi in 2013.

“Georgia is a dynamic market with long-term growth potential for the Wendy’s brand, and it plays an important role in our continued expansion in Eastern Europe,” said Darrell van Lighten, president, International, The Wendy’s Co.

“We’re privileged to have the opportunity to team with a strong, highly capable organization like The Wissol Group, which shares our passion for quality and exceptional customer service,” he added.

Samson Pkhakadze, president of The Wissol Group, said the development of the new Wendy’s locations “will bring additional jobs to our local economy.”

The Wissol Group holdings also include such businesses as Smart Retail, a supermarket chain; Wissol Petroleum Georgia, a chain of gas stations in Georgia; Air Wissol, a supplier of jet fuel for international airlines; and Delta Holding, a construction company.

Wendy’s competitor McDonald’s currently operates four restaurants in Georgia.

Wendy’s has more than 6,500 company-owned and franchised outlets in the United States and 27 countries and U.S. territories.

Contact Paul Frumkin at [email protected].

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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