Checkers and Rally’s Signs Deal For 3 New Locations in Las Vegas

The first of these will open at Lake Mead Boulevard and North Rancho Drive

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

Checkers and Rally’s announced this week that it has signed an agreement for a 3-unit expansion in Las Vegas with LV Foodservice Concepts. The first of these (which What Now reported early news of late last year) is set to open this month at 3978 E Lake Mead Boulevard. That’s an early start for 2025, which is bound to be packed, as the second and third locations are also expected to launch sometime this year, according to a press release.

“I look forward to bringing three new Checkers and Rally’s restaurants to the Las Vegas area,” Jeanette Davis, Senior Vice President of Operations at LV Foodservice Concepts, said in the press release. “The restaurant holds a lot of nostalgic memories for me because it reminds me of all the road trips I took with my children, always stopping at Checkers and Rally’s. We feel the brand aligns with our value system as we continue to grow our partnerships with restaurant brands to develop in our LV Foodservice Concepts travel centers and c-stores.”

Your exposure to Checkers and Rally’s may be more on the Checkers side or more on the Rally’s side, but now the press release promises “an updated co-branded location and a simplified operating model to better service the area.” Whichever you’re used to, these locations will be familiar.

That’s not all LV Foodservice Concepts has going on, either. It’s also behind the imminent Las Vegas debut of southern comfort food chain Bojangles.

“Opening Monday!” Davis told What Now in an email this week.

Bojangles is launching at 9250 S Rainbow Blvd.

What Now is still awaiting further updates on LV Foodservice Concepts’ vision for 2025, as the company is also on the move with more Bojangles, Charleys Cheesesteaks, and Sbarro locations.

Follow:
@checkersrallys on Instagram
@bojangles on Instagram

Photo: Official

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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