Red Rooster adds EV charging to its menu
Eco-conscious chicken lovers can now charge their electric vehicles (EVs ) as they dine thanks to a partnership between Red Rooster and Evie, a company formed in 2017 to build a convenient and dependable EV charging network.
Two Evie fast chargers have been installed at the newly renovated Red Rooster Vermont restaurant in Victoria, and there are plans for more.
“Our partnership with Evie is the first visible step towards our environmentally responsible future,” said Simon Thompson, Chief Property Officer, Red Rooster/Craveable Brands. “Working with the Evie team has been a pleasure, their passion and expertise are first class and we are looking forward to seeing many more of these facilities across our network in the next six months. A big thank you to our landlord, Tanya Excell, and franchise partner, Richard Mak, for supporting this initiative.“
A shared commitment to sustainability
Evie Networks CEO Chris Mills believes the partnership will continue to grow thanks to a shared focus on the local community, quality customer experience and recognising that both brands can make a sustainable difference.
“We’re thrilled to be partnering with much loved Australian brands like Red Rooster by providing a network of safe and reliable EV fast chargers,” he says. “This is an ideal step towards our ambition to ensure no person in metropolitan Australia will be more than 5km from a fast charger.”
The Vermont site has been partially financed by a major funding injection from the Australian Renewable Energy Agency (ARENA).
Evie provides provide a high-quality charging experience with 24/7 access, high-security standards, adequate lighting and on-site amenities. Visitors can locate the charging stations via the Evie Charging app, where they can also make payments and view their complete charge history.
“By delivering public charging solutions across the Red Rooster network, we’re supporting the increasing demand for accessible, everyday charging, and giving EV drivers the freedom to charge at locations where they want to stop,” Mills says.
- This story was originally published in our sister title Inside Franchise Business Executive.
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