NASHBIRD

NASHBIRD NASHBIRD Hot Dang! Chicken is Oklahoma's Original Nashville Hot Chicken Counter Service Restaurant and Bar! Hot Dang! Chicken
Family, Friends, Community
(648)

Home to The Best Fried Chicken Sandwich and Jumbo Tenders in Oklahoma!

09/10/2026

Evert Silva tried Hot Dang! on his NashVillain! Thanks for the video Evert! Marc Dunham, Owner/Founder/Chef at NASHBIRD

Part of the fun of opening restaurants is design and all of the details. You have to start somewhere. The somewhere is h...
09/09/2026

Part of the fun of opening restaurants is design and all of the details. You have to start somewhere. The somewhere is how to carve up a space and that begins with a general floor plan.

Architect ruler, pencil, and graph paper. The basics.

Here is version 2 (10 minutes after version 1) of what could be the first franchisee location in Ohio!

Cannot wait to see Chris Shodd’s store…

If you are interested in learning more about franchising with NASHBIRD and our national expansion with 🦈 Tank Investor Kevin Harrington, click on the link below!

👉franchise.nashbirdchicken.com

Part of the fun of opening restaurants is design and all of the details. You have to start somewhere. The somewhere is h...
09/09/2026

Part of the fun of opening restaurants is design and all of the details. You have to start somewhere. The somewhere is how to carve up a space and that begins with a general floor plan.

Architect ruler, pencil, and graph paper. The basics.

Here is version 2 (10 minutes after version 1) of what could be the first franchisee location in Ohio!

Cannot wait to see Chris Shodd’s store…

If you are interested in learning more about franchising with NASHBIRD and our national expansion with 🦈 Tank Investor Kevin Harrington, click on the link below!

👉franchise.nashbirdchicken.com

09/08/2026

I had heard about “the wall” from nearly every runner I spoke with before running my first marathon.

Nothing truly prepares you for it.

By mile 18, my mind was still clear, but everything hurt—my feet, back, neck, and legs. I expected pain, though. Pain wasn’t the wall.

The wall felt like a car sputtering on its final fumes before coming to a complete stop.

My body wasn’t simply telling me to stop. It was stopping.

I could see myself taking one step at a time, but I could no longer feel how my legs were moving. My pace slowed. For one brief moment, I wondered whether I would finish.

Then I remembered some advice another runner had given me.

Out loud, I began repeating:

“Step. Step. Step. Step.”

I didn’t think about the finish line. I didn’t think about the miles ahead. I focused only on taking the next step.

I continued that way for nearly a mile.

Then, around mile 19, something changed. A wave of energy appeared from somewhere I didn’t know existed. The pain was still there, but my body started moving again.

Around mile 21, a spectator looked at me and shouted, “You look good—like you’re not even bothered. You’re almost there!”

I smiled because, for the first time, I knew I was going to finish.

My time didn’t matter. Finishing did.

Four hours and sixteen minutes after I started, I crossed the finish line with my wife and daughter waiting for me.

Most marathon runners have their own version of this story. Eventually, you hit the wall—and when you do, you must find a reason and a way to keep moving.

That is where grit becomes more than a motivational word. It becomes the difference between stopping and finishing.

Business is no different.

Building a successful business will test your confidence, endurance, discipline, and commitment. The strongest operators aren’t the ones who never hit a wall. They’re the ones who keep taking the next step when they do.

That is the quality I’m looking for in NASHBIRD franchise partners.

If you have grit, discipline, and the determination to finish what you start, I want to hear from you.

👉franchise.nashbirdchicken.com

What's better than NASHBIRD? Not much, unless it's MORE NASHBIRD.Introducing...NashPerks. Any 2 NashBird Combos, Taco C...
09/07/2026

What's better than NASHBIRD? Not much, unless it's MORE NASHBIRD.

Introducing...NashPerks. Any 2 NashBird Combos, Taco Combos, or NashWrap Combos + an order of Fried Pickles or Mac n Cheese Poppers for $25!

Mon-Thu from 5-9. Look for the NashPerks Menu on the App, online, or ask for it in store starting at 5pm Mon-Thursday.

order.nashbirdchicken.com

09/07/2026

Corporations spend hundreds of millions of dollars on unnecessary layers of middle management for one simple reason: they lack trust.

The solution is simple. Occam's razor.

Area manager after area manager. Vice president after vice president. Each additional layer creates more noise between the executives seeking results and the frontline teams actually producing them.

Operations is—and always will be—where the rubber meets the road.

Build strong frontline teams. Develop capable leaders close to the work. Pay them well, establish clear standards, give them the authority to lead, and hold them accountable. Do that consistently, and organizations can eliminate millions of dollars in unnecessary overhead.

Too many people pursue the title and gradually lose touch with the work. When leadership becomes disconnected from operations, complexity grows, accountability weakens, and performance suffers.

This is one of the primary reasons so many corporate food programs fail: a lack of trust, vision, respect, and accountability.

The solution is not another layer of management.

The solution is better leadership where the work actually happens.

We're looking for strong operators for our national expansion of NASHBIRD Hot Dang! Chicken

You'll have a strong team of leaders for the entire journey including 🦈 Kevin Harrington

Learn More Here 👉franchise.nashbirdchicken.com

09/05/2026

When I worked at Picholine in the late 1990s, I was introduced to David Pasternack—a stocky, unassuming Long Island fisherman and chef who served as Chef de Cuisine under Terrance Brennan.

At first glance, David did not fit my narrow idea of a high-end chef. Nothing about his cadence, his walk, or his posture suggested finesse.

I was wrong to make that assumption.

Behind the thick Long Island accent, the boxer’s build, and the hunched posture was a chef whose cooking was filled with extraordinary grace, love, and precision.

His talent impressed me. His leadership left an even greater mark.

David held everyone to the same uncompromising standard. It did not matter where you came from, what you looked like, what you believed, or what position you held. Cook, chef, or owner—the expectation remained the same:

Get it right.

He was driven by an internal compass, not by titles, personalities, or the need for approval. He evaluated the work based on performance, not the personal identity of the person performing it.

That distinction matters.

Great leaders respect the individual while remaining objective about the work. They do not lower the standard based on favoritism, familiarity, status, or personal differences. They make expectations clear, apply them consistently, and hold themselves to those same expectations.

That is more than fairness.

That is leadership.

We Kevin Harrington are looking for leaders that hold themselves accountable. If this sounds like you, we want to hear from you!

👉franchise.nashbirdchicken.com

09/04/2026

There is an image of chefs and professional kitchens that is often misunderstood: that harsh criticism is always wrong and that raising your voice automatically makes you a terrible chef.
That simply isn’t true.

Context matters. The trust within the relationship matters. Most importantly, the reason behind the intensity matters.

When I worked at Picholine in the late 1990s, Michelin had not yet arrived in New York. The standard for high-end restaurants was largely defined by The New York Times. Kitchens like Picholine, Daniel, and Le Bernardin were intense, fiercely competitive, and filled with extraordinary talent.

The pursuit of excellence was real because the consequences were real. A poor review could cost a restaurant its stars, its reputation, and sometimes its future. Some cooks simply couldn’t perform at that level.

Yes, there was yelling. But I saw two kinds of cooks: those who took every criticism personally and resisted getting better, and those who separated themselves from their performance, listened to the coaching, and improved.

That was ultimately what those chefs wanted: better performance. If you could accept the pressure, apply the criticism, and raise your standard, you grew. If you couldn’t perform at the required level, you were out. It was that simple.

Nick Saban famously said, “Mediocre people don’t like high achievers, and high achievers don’t like mediocre people.” That was certainly true in those kitchens.

None of this excuses humiliation, cruelty, harassment, or chefs who yell simply to feed their own egos. Intensity without talent, purpose, or leadership is just noise.

But when a proven, top-tier performer who has earned your trust demands more from you, don’t immediately confuse discomfort with mistreatment.

Listen. Learn. Get better.

👉franchise.nashbirdchicken.com

09/04/2026

Lately, I’ve been riding my new bike back and forth to work—about 20 miles round trip and just under two hours on the road every day.

The Oklahoma heat has made some of those afternoon rides brutal. But somewhere between the burning legs, the exhaustion, and the voice telling me to stop, I remembered why I used to train for marathons—and why I still love hiking 14,000-foot mountains with friends and family.

It’s the grit.

There is something powerful about reaching the point where your body tells your mind it has had enough—and continuing anyway.

For me, it has never been about impressing anyone else. It’s about proving to myself that I can do difficult things. That if I want something badly enough, I can keep moving when quitting would be easier.

That same grit built NASHBIRD.

It carried us through the early years, the setbacks, the long days, the difficult decisions, and every moment when the odds seemed stacked against us.

Now, we’re looking for franchise partners who understand that building something meaningful requires more than capital. It requires persistence, discipline, hospitality, and the willingness to keep showing up.

Franchising isn’t easy. Entrepreneurship isn’t easy. Anything worth building will eventually test you.

When your mind tells you to quit, don’t.

Get up when you don’t feel like it. Ride when your legs tell you they can’t. Keep pushing when the finish line still feels miles away.

Stop negotiating with yourself.
Tell that voice to cluck off—and do it anyway.

That’s grit. That’s how great businesses are built. And that’s the kind of partner we want beside us as we grow NASHBIRD across the country.

If that sounds like you, let’s talk.

👉franchise.nashbirdchicken.com

09/04/2026

Lately, I’ve been riding my new bike back and forth to work—about 20 miles round trip and just under two hours on the road every day.

The Oklahoma heat has made some of those afternoon rides brutal. But somewhere between the burning legs, the exhaustion, and the voice telling me to stop, I remembered why I used to train for marathons—and why I still love hiking 14,000-foot mountains with friends and family.

It’s the grit.

There is something powerful about reaching the point where your body tells your mind it has had enough—and continuing anyway.

For me, it has never been about impressing anyone else. It’s about proving to myself that I can do difficult things. That if I want something badly enough, I can keep moving when quitting would be easier.

That same grit built NASHBIRD.

It carried us through the early years, the setbacks, the long days, the difficult decisions, and every moment when the odds seemed stacked against us.

Now, we’re looking for franchise partners who understand that building something meaningful requires more than capital. It requires persistence, discipline, hospitality, and the willingness to keep showing up.

Franchising isn’t easy. Entrepreneurship isn’t easy. Anything worth building will eventually test you.

When your mind tells you to quit, don’t.

Get up when you don’t feel like it. Ride when your legs tell you they can’t. Keep pushing when the finish line still feels miles away.

Stop negotiating with yourself.
Tell that voice to cluck off—and do it anyway.

That’s grit. That’s how great businesses are built. And that’s the kind of partner we want beside us as we grow NASHBIRD across the country.

If that sounds like you, let’s talk. 👉franchise.nashbirdchicken.com

Address

1 NW 9th Street
Oklahoma City, OK
73102

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

Website

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