Angus Jack looks to expand locally, nationally

Courtesy photo: Ian and Jean Cairns.
Courtesy photo: Ian and Jean Cairns.

Springdale’s Angus Jack owner Ian Cairns has his eye set on Fayetteville, Siloam Springs and Lowell for a third location.

The Bentonville restaurant opened September 2017.

When Cairns and his wife, Jean, were looking to be their own boss, they relied on Cairns’s 20 years of experience working for two franchised restaurants. The focus on burgers and fries was also based on his restaurant experience.

“We wanted to do one thing and do it well,” Cairns said.

Angus Jack’s menu also includes breakfast items and chicken.

Franchising has been the idea since day one, Cairns said, but it was important to get two or three locations in order before opening up on a larger scale.

He has already received contact from interested parties in Tulsa, Oklahoma and New Jersey.

Angus Jack made a name for itself by intentionally serving gluten-free dining options. Cairns dad, Harry, has Celiac disease, an immune reaction to eating gluten. When the Springdale location opened in 2013, there weren’t many gluten-free options, he said.

Now, Angus Jack’s has gluten-free buns and gluten-free flour to fry chicken, pickles and french fries in. All gluten-free options are also toasted and fried in gluten-free dedicated equipment.

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