For anyone that hasn’t been, Rocky’s Hot Chicken Shack serves up Nashville-style hot chicken here in Asheville. Owners Rich and Lauren pride themselves on not only their chicken (which have 8 customizable levels of spice) but on being locally owned and using local ingredients to match. Can you guys share with us how you got started and what brought you to Asheville?

Lauren Cundiff: “We both worked for Whole Foods Market when they were just getting started.  We moved to Asheville from the west coast when Rich was offered a position with Earth Fare. His office was near the original Rocky’s Hot Chicken Shack on Hendersonville Road. Back then Rocky Lindsley was the sole proprietor. He was a one man show who did everything from taking orders to preparing plates. It was a day hobby for him. He was also a professional musician who mostly played gigs at night. He had spent time in Nashville, and was a regular at Prince’s Hot Chicken Shack. He figured out his own hot chicken recipe and put up his shingle in Asheville. Rich and Rocky became friends and Rich often advised him on business matters since it wasn’t Rocky’s forte. After about a year, Rocky’s closed, citing that it was more than he could handle. A grass roots upheaval started in Asheville to bring back the hot chicken as it had become very popular. Rich and I believed so strongly in the concept that we agreed to partner with Rocky to find a new location and relaunch the restaurant. Rocky brought the recipe, Rich had the business sense, and I had a commercial design background. So in June 2011 our combined efforts launched the new location in West Asheville with an expanded menu and hours. We were busy from the moment we opened. Rocky stayed for a year before deciding to pursue his true passion, music, full time. We broke our partnership but remained friends. Rich and I continue to operate the business. Sadly, Rocky passed away in 2020.”

Rocky’s also has locations in other cities, such as Greenville. Is there anything unique about serving Asheville compared to other cities?

Lauren Cundiff: “Asheville is our hometown, where it all began for Rocky’s. Rocky grew up here too and had strong roots. We have been in business for almost 12 years now and are an institution in Asheville. Asheville is a foodie town, with an unusual number of locally owned and operated restaurants given its size, which we love. It’s also a tourist destination which has a positive impact on both of our locations here.  Greenville is a completely different story. It’s much different than Asheville. It’s been a learning experience trying to create the same positive staff culture there as we have here. Greenville is more accustomed to full service restaurants so it’s been interesting seeing how that audience has responded to our partial service model where you order at the counter.”

I think when people hear that a restaurant uses local ingredients and that their meats are naturally raised they wonder where & how. Can you tell us a little about sourcing local ingredients as well as how your chickens are raised.

Lauren Cundiff- “We collaborate with a cooperative of small regional farms who produce chickens specifically for our restaurants. With so many farmers and artisan producers in and around Asheville, we try to source local ingredients for all our recipes when we can. Our relationships have ebbed and flowed over the years, as our company grew, menu items changed, or those we were working with couldn’t provide what we needed. We currently work with Green Mountain Maple who provide us with 100% maple syrup, Dynamite Roasting Company for our coffee, Pepper Palace provides us with ghost chili extract, Signature Seasonings make our spice packs, Mountain Foods sources local produce for us. We are strong supporters of all of our local craft beer brewers and offer many of them on tap in our restaurants.”

Asheville has a lot of vegetarian and vegan folks. Can you tell us about a few of the meatless options you offer? 

Lauren Cundiff- “We have some excellent choices for vegetarians including our “not chicken” Quorn cutlet which can be used in most of our dishes in place of our chicken, as well as most of our sides and salads. We don’t have as many vegan options right now (the only item on the menu that qualifies is a garden salad with balsamic vinaigrette), but there’s always the possibility for more!”

Do you have any advice for someone wanting to open a restaurant?

Lauren Cundiff- “Be prepared to work hard and have enough money to get you through the unpredictable nature of your first year. Stick with your concept and do it well so your guests can depend on you and come back again and again for that one item they can’t live without.” 

Any exciting offerings locals can look forward to this season?

Lauren Cundiff- “This holiday season, we’ll again be offering carry out sides and desserts for Thanksgiving and will have our private room, The Coop, at our Arden and Greenville locations available for corporate or family holiday parties. The Thanksgiving takeout menu will be available on rockyshotchickenshack.com on November 7th, and guests can call the restaurants to book The Coop anytime. Catering is also available for pick up and for delivery for any occasion!”