A new dining concept is taking shape on the I-35 Frontage Rd in San Antonio, where the owner of Ray’s World Famous Chili Burgers, Ted Baker, is exploring the possibility of introducing a wing-focused menu. Baker, who previously launched the burger eatery as a tribute to Los Angeles’ iconic Tommy’s Burger, is now looking to hire staff for a Wing Stop, as indicated in a recent job listing.
Baker shared his vision for the establishment with What Now San Antonio, revealing plans to open the new location by the end of 2026. He envisions a restaurant that prioritizes efficiency and quality, aiming to serve delicious chili burgers alongside fresh-cut fries fried in lard. The culinary entrepreneur hopes to emulate the straightforward menu style of popular chains like In-N-Out.
While Baker originally intended to focus solely on burgers, he became intrigued by the potential for wings after visiting a local Wing Stop. “I built a burger spot, but that’s going to cost more to open, and I can’t open them just as fast,” Baker commented. This shift in focus suggests a desire to streamline operations and cater to a broader audience.
Baker’s experience in the food industry is extensive, as he has ventured into various food and beverage businesses through his company, the Cali Group. Despite his diverse background, he remains committed to creating a dining experience that is both memorable and efficient. “We want to make sure that service at our place is just like Raising Cane’s, it’s less than two minutes to get whatever food you want,” he added.
The upcoming restaurant will feature a double drive-thru and two walk-up windows, enhancing convenience for customers looking for quick service. Baker’s focus on speed and quality reflects a growing trend in the fast-casual dining sector, where efficiency and taste are paramount.
As Baker continues to refine his concept, the anticipation surrounding Ray’s World Famous Chili Burgers builds. The unique combination of chili burgers and wings could position the establishment as a noteworthy addition to San Antonio’s culinary landscape. Baker invites potential customers to check back in 2026 to experience what he hopes will be a standout dining option in the area.
With the burger and wing market thriving, the success of this new venture may depend on how well Baker can balance quality, speed, and customer satisfaction in the competitive food scene.
