His family-fried waffle spot is open for cheat day (but not breakfast); How Dennis Alazzeh played chicken with restaurant trends and won

Kansas City-battered Chick-In Waffle is expanding into Johnson County; its owner — a son from within Jerusalem Cafe’s founding family — gives the classic American chicken-and-waffle combo a global twist with flavors like Asian chili, tikka masala, and queso

After slogging away in his father’s restaurants while in school, Dennis Alazzeh swore off the industry — steering instead toward a successful career in car sales.

Then, just before the pandemic, he gave his two weeks notice. Alazzeh was ready to start his own restaurant.

“Everyone at work told me I was crazy, that so many restaurants shut down in the first year,” he said. “I told them I was going to take the risk.”

A sweet and spicy chicken and waffles offering at Chick-In Waffle; photo courtesy of Chick-In Waffle

Alazzeh now has five Chick-In Waffle restaurants with another opening soon in Overland Park — plus a new commissary in the works, plans for Midwest expansion, and maybe one day turning Chick-In Waffle into a homegrown national chain.

Chick-In Waffle serves fresh-off-the-iron waffles ranging from the savory (classic chicken, Canadian Buffalo with spicy Buffalo-infused maple syrup, KC BBQ with sweet barbecue-infused maple syrup and more) to the sweet (The Oreo, The Churro, and The Short Cake with strawberries and whipped cream). 

But Alazzeh also has given the classic American dish a global spin by offering such flavors as Asian chili, tikka masala, and queso.

He has nearly a dozen loaded fries options including BBQ ranch and Nashville hot (with hot sauce and jalapenos). Sandwiches include the Buffalo chicken in a bun with melted provolone cheese and coleslaw. He also offers several sauces including Chick-In Sauce, a ranch-based sauce with a kick from chipotle peppers. 

New to the menu are four milkshake flavors: Cinna-Crunch, Cookies and Cream, Fudge Brownie and Red Berry (strawberry).

Chick-In Waffle’s most popular orders are the classic crispy chicken on a waffle with a side of maple syrup, chives, and powdered sugar; and the spicy honey garlic fries loaded with crispy chicken, spicy honey sauce, jalapenos, monterey jack cheese and chives. 

He is currently working on a limited-edition pineapple-infused maple syrup for a chicken and waffle topped with pineapple chunks.

“We have something for everyone,” Alazzeh said. “They see Chick-In Waffle and think this must be a breakfast place. We aren’t even open for breakfast. And we have sandwiches, loaded fries, wings. Some just come for the desserts. 

“But we are known for chicken and waffles.”

The original Jerusalem Cafe storefront at 431 Westport Road; photo courtesy of Jerusalem Cafe

Alazzeh’s family has operated restaurants on the Westport scene since his father opened Westport Sizzler in 1990. It offered both American and Mediterranean dishes. But the name soon changed to Jerusalem Cafe, specializing in only Greek and Middle Eastern cuisine. He later had eight locations.

Alazzeh worked at the restaurants from age 10 through college — the University of Kansas in Lawrence and University of Missouri-Kansas City — serving as busboy, prep cook, server, executive chef, manager.

“We have a great history, I grew up working in the restaurants with my dad — middle school, high school and college,” Alazzeh said. “Then I swore restaurants off.”

He moved to Florida and worked as a sales director for a car dealership for eight years, before returning to work at a local dealership. While there, he picked up skills in marketing, branding, and customer retention, he said.

Then Alazzeh came home from work one night to find a new Amazon waffle iron on the counter and spicy chicken waffles for dinner.

His wife, Sara, was known for her healthy diet of grilled chicken, salmon and salads, avoiding fried foods. But while pregnant with daughter Mia, she was craving savory and sweet items, including fried chicken.

“She started eating the good stuff,” he said with a laugh.

Meanwhile, his father retired and his brother took over Jerusalem Cafe, then relocated and expanded a block away. But there was still a year left on the lease at the original location.

During a family get-together, father and son discussed what to do with the space, while Dennis Alazzeh listened. He later discussed it with Sara, saying her chicken and waffle recipe “would go crazy in Westport.”

Dennis Alazzeh, Chick-In Waffle; photo by Joyce Smith

Six months later, the couple had the Chick-In Waffle name, logo, and more recipes. Alazzeh gave the dealership his notice. 

The couple, along with their son, Laith — then in his early teens — spent three months tearing out tiles, building the front counter, painting the walls and putting in new light fixtures.

“That was really a fun time for us,” he said. “We did it all in 90 days. That’s all my dad gave me. He said he would pay the rent for 90 days and he was out.” 

Chick-In Waffle opened in Westport in January 2020. Sales were surging as the city celebrated the Kansas City Chiefs’ first Super Bowl win in 50 years, and Westport was gearing up for one of its biggest events: St. Patrick’s Day.

Still, COVID concerns were rising. Alazzeh hesitated before clicking on a huge order for chicken. The next day the city shut down for pandemic precautions.

“We weathered that storm, fine-tuned our online presence and our emphasis on quality and delivery, consistency and unique flavor,” he said. “We had the support of our customers. That motivates me, motivates our staff.”

He added a south Kansas City location in late 2021, then expanded to Independence a year ago. A franchise restaurant opened in Prescott, Arizona, in September 2023, and another in Lawrence in May. The five restaurants together employ about 100 people.

A new franchise location at 8667 W. 135th St. in Overland Park, is scheduled to open in late December or early January; Alazzeh’s first in Johnson County where he lives. Penn Station East Coast Subs formerly operated in the space.

Alazzeh has targeted second-generation restaurant spaces for the quick turn-around. But one downside is the different layouts in the kitchen and dining rooms, he said. 

A design specific to Chick-In Waffle’s operations would not only be more efficient, it would help with training, and employees could easily transfer to any location.

Future Chick-In Waffle location at the former Penn Station East Coast Subs space in Overland Park; Google photo

So after the Overland Park restaurant opens, the next locations will be new freestanding buildings with a similar interior layout, along with patios and drive-thrus to serve chicken-and-waffles to order in about three minutes. 

Drive-thru and delivery have become vital since the pandemic as dine-in declines, according to IBISWorld. However, the global research firm also sees more and more health-conscious consumers choosing grilled, baked, or broiled chicken options over the traditional deep-fried ones.

But Alazzeh isn’t concerned. He even had a sign at the Westport restaurant, “Sorry, we are out of salad. Try the loaded fries.”

“I think everyone has a cheat day, everyone wants to indulge,” he said. 

Alazzeh is now focusing on Midwest expansion, looking at such markets as Columbia and St. Louis in Missouri, and Manhattan in Kansas, as well as Nebraska, Oklahoma and Texas.

He attended a late September conference by consultant Kathleen Wood, former president and chief operating officer Raising Cane’s Chicken Fingers. Then he hired her company Kathleen Wood Partners, a Florida-based growth strategy firm for multi-unit restaurant operators.  

Wood’s company will help him make the right investments so he can grow successfully, he said.

“Where are you right now? What’s working for you? Where are the gaps and what are the opportunities?” she said. “I cut out all the trial and error. You have to get everything aligned for the highest level of efficiency.”

A year ago, Alazzeh purchased an Independence building that he has since gutted and is refurbishing for a  commissary kitchen. It will manufacture Chick-In Waffle sauces and stock  paper goods and other supplies. 

He is self-financing the business for now, forgoing a paycheck so he can plow profits into the expansion.

According to IBISWorld, chicken restaurants had a compound annual growth rate of 7.2 percent over the past five years, to reach an estimated $61.1 billion this year.

Neighboring KC-area chain Wingstop keeps expanding in the metro. Dave’s Hot Chicken is adding an Olathe restaurant in early 2025. Chick-fil-A opened this month in Shawnee, and Zaxbys in Oak Grove. Chicken Salad Chick is entering the market with several locations.  

“Obviously chicken is a very competitive space,” Alazzeh said. “But we try to stand out when it comes to quality, customer service and atmosphere.”

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