Food & Beverage

Can Dave’s Hot Chicken leaders conjure magic from Mike's Red Tacos?

Mike's Red Tacos, a beef birria concept born just four years ago, has deals in place to open more than 200 locations. While the rapid expansion is turning heads, the real story is the firepower behind the scenes. The brand's not-so-secret weapon is the executive powerhouse that led Dave's Hot Chicken to become a billion-dollar brand.

Photos: Mike's

February 20, 2026 by Cherryh Cansler — Editor, FastCasual.com

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The team that turned Dave's Hot Chicken into a national phenomenon has officially found its next lightning in a bottle — a San Diego food truck with two brick-and-mortar locations.

Andrew Feghali, an early-stage investor and adviser to Mike's, was the first-ever franchisee for Dave's Hot Chicken.

For Andrew Feghali, an early-stage investor, adviser and the first-ever franchisee for Dave's Hot Chicken, the magic of Mike's wasn't manufactured in a boardroom. It was found in the product obsession of the fans.

"What piqued my interest in Mike's as a 'franchisable' concept was the authenticity of the brand, the raving guest sentiment and of course the compelling unit economics, all in a category that is ripe for growth," Feghali said in an interview with FastCasual. "It wasn't manufactured; it was built from real product obsession and real consumer demand. When you see lines, social proof and repeat customers driven by craveable food rather than marketing spend, that gets my attention."

Built for the long haul

Feghali, who also manages a diverse portfolio including Jersey Mike's and Little Caesars, says the transition from a "scrappy food truck" to a national contender is a narrative the industry needs to hear; however, he is quick to note that while the growth looks fast, the strategy is surgical.

"I do believe Mike's has the potential to reach that scale within a similar timeframe, but only if we earn it," Feghali said. "Growth for the sake of growth isn't the goal. The goal is building a brand with staying power, strong franchisee profitability and cultural relevance. If we stay disciplined on unit economics and partner with the right operators, the pace will take care of itself."

The A-team infrastructure

The leadership roster reads like a masterclass in scaling. Newly named company president Vincent Montanelli joins after two decades at Wetzel's Pretzels, alongside Bill Phelps, the man who steered Dave's Hot Chicken's explosion as CEO.

"The strength of Mike's Red Tacos is a combination of its authentic and craveable birria, a strong business model, incredible partners and positioning to capitalize on a market demand that birria is experiencing," Montanelli said in a company press release.

While the industry often looks for a carbon copy of past successes, Feghali insists that Mike's isn't just "Dave's 2.0." It has its own mission.

"Every brand has its own DNA," Feghali said. "Our approach is mission-driven. We believe franchising, done responsibly, can transform the lives of franchisees and their teams. That means we'll remain laser-focused on unit-level economics while delivering on the customer promise while accelerating growth. Sustainable scale beats fast scale for enduring companies."

Setting the stage

The brand is putting its money where its mouth is, investing in a Pasadena, California, corporate location and training center set to open this spring. Meanwhile, founder Mike Touma continues to lead the charge on the ground, opening his third San Diego location this March.

With a pipeline that already stretches across Michigan, Texas, New York and Nevada, the Dave's Hot Chicken alumni are betting that birria is more than a trend. it's the next great franchise category.

"As an operator first, I'm always asking: Do the operations scale? Does the product travel? Do the margins work?" Feghali said. "Mike's checked those boxes."

Franchising & Growth Food & BeverageDave's Hot Chicken

About Cherryh Cansler

Cherryh Cansler is VP of Events for Networld Media Group and publisher of FastCasual.com. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

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