The Pilot

Issue date: 3/25/09 Section: Campus News

Media Credit: Kaylee Potter A crowd joined Dave Hunt and Bob Holger, left, in the breaking ground for the new McDonald's on Main Street. Next to the owners are GWU President Frank Bonner, Town Manager Zach Trogdon,and Mayor Max Hamrick.

On March 6, ground was officially broken for the new McDonald's restaurant slated to open in Boiling Springs in late June.

Town and Gardner-Webb University officials, along with the owners and operators of the future establishment, posed with shovels in hand to celebrate the groundbreaking.

"I'm just thrilled that now we have the opportunity to be here," said owner Dave Hunt, who also noted that things are on track for the McDonald's to be open before the first of July.

According to Hunt, this restaurant will possess a number of distinctive features. First, it will have a double-lane drive-through that can service up to 203 cars per hour.

Also, there will be an extensive selection of coffees and hot drinks in the McCafe. Free Wi-Fi will be available.

In addition, a 10-foot conference table is to be included, which Hunt and his partner, Bob Holger, believe will be a resource for GWU faculty and students.

Hunt said he hopes to integrate Gardner-Webb themes in the design, with the Bulldog logo and Gardner-Webb colors throughout. One idea Hunt mentioned specifically was the possibility of painting large paw prints on the drive-through.

Holger, franchisee of the restaurant, further emphasized working with the college so that students will enjoy the atmosphere and feel comfortable there. On the opening days, Holger said there may even be specials for Gardner-Webb students.

The McDonald's is set to employ 45-60 people. The operators hope to work with high school students from the area as well as Gardner-Webb students.

One question important to students is whether McDonald's will make use of the one-card system. The answer, according to Hunt, is yes. The plans are to have the system in place for students at or shortly after the time the restaurant opens.

"We will strongly push for this with the Gardner-Webb I.T. department," said Hunt, who spoke with a fellow restaurant owner to get tips on how this type of system works and how to incorporate it into this restaurant.

The typical wait between groundbreaking and opening is around 110 days, according to Holger, who has been in the business for 29 years.

"What a wonderful thing," said Hunt, "I've been waiting 15 years to build a restaurant [here]."

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