Raising Cane’s Celebrates 30th Anniversary with 7 New Locations, 4 Reopenings

Raising Cane’s is set to open seven new locations this month, introducing the chicken finger chain to two new markets in North Carolina and Georgia. August marks Raising Cane’s 30th anniversary — and to celebrate, the fast food chain is focusing on growth, opening several new restaurants, as well as reopening four locations that had been going through renovations, USA Today reported.

“August is a meaningful month for Raising Cane's as we celebrate our 30th birthday and reflect on how far we've come since opening our first Restaurant in 1996,” the company said in a statement. “From opening in new markets like Rocky Mount and Statesboro to welcoming customers back to newly remodeled Restaurants, every opening in August and beyond represents our continued commitment.”

The seven new openings mark the chain’s first ventures into two new markets: eastern North Carolina and southeastern Georgia, the company said. The Independent has contacted Raising Cane’s for more information.

Here is where and when the newest Raising Cane’s locations will open: Raising Cane’s will also reopen its newly remodeled restaurants in College Station, Texas, August 12; Lexington, Kentucky, August 17; Las Vegas, Nevada, August 17; and Gahanna, Ohio, August 24.

The popular chicken chain also opened several new locations last month, adding their first-ever locations in Johnson City, Tennessee, Jacksonville, North Carolina and Albany, Georgia, USA Today previously reported. Last month’s new restaurants include locations in Schererville, Indiana and Los Angeles, California.

In July, Raising Cane’s also reopened several of its restaurants, including locations in Edmond, Oklahoma, Fort Collins, Colorado and Las Vegas, Nevada.

The company was founded in Baton Rouge, Louisiana, in 1996, and has since grown to nearly 1,000 locations across 44 states. It’s known for its chicken tenders, crinkle-cut fries, Texas toast — and its beloved Cane’s dipping sauce, which the company describes as “thick and tangy” and made with several spices.