Guymon’s O-Daddy’s Brick-Oven Sandwich Shop Expands Through Franchise Plans

O-Daddy’s, a small brick-oven sandwich shop at 408 N.W. 21st St., is moving from a single storefront to franchising after overwhelming interest from residents and businesses. The co-owner says the concept, launched in July of 2024, drew steady questions about additional locations from the moment it opened, and those inquiries have now turned into an expansion plan.

Michael Davis, co-owner of O-Daddy’s Sandwiches, described the concept as deliberately different. "You see brick oven pizza places that maybe do a sandwich or two, but nothing that specializes around brick oven sandwiches," he said. "We actually looked all over the country and couldn’t find this concept." The restaurant was built around a central brick oven, a design decision Davis says has defined both the menu and the customer experience.

The push to franchise grew organically from local enthusiasm. "From day one when we opened the place, everybody thought it was a franchise. They wanted to know how they got involved or where the other ones were," Davis said. He and his partners researched franchising, adapted their operations, and began offering opportunities to other towns. "We looked into it, we learned how to do it, and the response has just been unbelievable. Every town wants to put an O-Daddy’s in, and it’s been really, really cool to see," Davis said.

For Guymon and Texas County, the move carries several local implications. A successful franchise roll-out could create jobs at new outlets, boost daytime foot traffic for nearby businesses, and expand demand for regional suppliers. The restaurant’s presence has already been a visible local success: Davis said, "Guymon has been incredible to their family and their business. They show support for the restaurant constantly." That goodwill helped the owners refine service patterns and efficiency during their first year of operation.

The owners emphasize experience and efficiency as selling points for potential franchisees. "We’ve been doing restaurants for over 40 years. We’ve taken all that knowledge and put it into O-Daddy’s to make it as efficient, as awesome, and as customer-friendly as possible," Davis said. Franchising can amplify those operational gains, transferring established recipes, workflows, and brand identity to new locations.

What comes next for readers is expansion in real terms: more local dining options and the possibility that a hometown concept will become a regional brand. For residents, the immediate effects are practical - more lunchtime choices and a potential uptick in local economic activity. For local business leaders and would-be franchise partners, O-Daddy’s transition offers a model of how a community-rooted restaurant can scale while keeping a clear, market-differentiated concept at its center. The owners say they are excited to see where the brand goes, and Guymon will be watching as a small shop with a brick oven looks to grow beyond its first storefront.