FSR February 2025

SHAKING UP COCKTAILS

SEAFOOD’S NEW WAVE

5 RESTAURANT GROUPS THAT ARE SCALING WITH SOUL

HOW JOSÉ ANDRÉS GROUP CEO SAM BAKHSHANDEHPOUR IS BALANCING PASSION, PURPOSE, AND PERFORMANCE

PLUS CHEF LUKE JOSEPH’S JOURNEY FROM NEW ZEALAND TO ALABAMA

JOSÉ ANDRÉS GROUP IS UNITING PEOPLE THROUGH FOOD.

26 How 5 Restaurant Groups Are Scaling with Soul

By balancing innovation with irreplaceable hospitality, the leaders of these standout restaurant groups are setting a new standard for what it means to grow sustainably and find success in the full-service space.

CHEFS & INGREDIENTS

11 From New Zealand to Alabama

Chef Luke Joseph is shaking up Birmingham’s dining scene with Current Charcoal Grill, an AsianSouthern fusion concept.

17 The New Wave of Seafood

Chefs from Umi, SHINGO, and Ulu debate the delicate balance between merging innovation and protecting tradition when it comes to seafood.

LIQUID INTELLIGENCE

21 Shaking Up Classic Cocktails

Innovative restaurants like Lazy Betty, Crane Club, Bar Lab, and more are putting new spins on timeless favorites, infusing personality to make the familiar feel fresh and distinctive.

7 Retire These Restaurant Fads

We asked young restaurant leaders from our Rising Stars roster: What trend would you love to get rid of and leave in the past?

8 Firing Up BBQ

The barbecue segment outperformed the wider industry last year, and some NextGen brands continue to build smoking success.

BACK OF HOUSE

39 The Barcelona Blueprint for Success

WOMEN IN LEADERSHIP The rising 25-unit concept has never been more poised for growth. Here’s a look inside Barcelona Wine Bar’s slowburning nationwide boom.

43 Meatballs, Memories, and Maggiore’s Vision ON THE RISE At The Sicilian Butcher, renowned chef Joey

Maggiore fuses his family’s Italian heritage with playful innovation, crafting a dining experience steeped in tradition and creativity.

45 Why ‘Sportainment’ is Taking Center Stage

YOUR TAKE Sportainment is reshaping the full-service dining experience, combining the thrill of sports with exceptional food and drink— and some concepts are doing it better than others.

48 Betting on the Merch Movement

BEHIND THE SCENES Jason Cortellesso is leveling up Sport&Leisure, which has become known not only for its elevated pub fare and creative cocktail menu, but also for its sports-themed merchandise line that has small batch, limited drops.

EDITORIAL

VP, EDITORIAL DIRECTOR: FOOD, RETAIL, & HOSPITALITY Danny Klein dklein@wtwhmedia.com

FSR EDITOR Callie Evergreen cevergreen@wtwhmedia.com

QSR EDITOR Ben Coley bcoley@wtwhmedia.com

ASSOCIATE EDITOR Sam Danley sdanley@wtwhmedia.com

ASSOCIATE EDITOR Satyne Doner sdoner@wtwhmedia.com

SVP, AUDIENCE GROWTH Greg Sanders gsanders@wtwhmedia.com

CONTENT STUDIO

VP, CONTENT STUDIO Peggy Carouthers pcarouthers@wtwhmedia.com

WRITER, CONTENT STUDIO Drew Filipski dfilipski@wtwhmedia.com

WRITER, CONTENT STUDIO Ya’el McLoud ymcloud@wtwhmedia.com

WRITER, CONTENT STUDIO Abby Winterburn awinterburn@wtwhmedia.com

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VP SALES: FOOD, RETAIL, & HOSPITALITY

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Restaurants Are Uniquely Human

LET’S TAKE A MOMENT to recognize how important the restaurant industry is. The other day, I came across a poem by David Gate on Instagram called “How to Explore A City”:

Coffee and a pastry Brunch

Coffee and a donut Lunch

Maybe a museum

Street food from a vendor

A quaint pub by a river

Somewhere nice for dinner

End up at a bar

Sleep and then repeat

I couldn’t help but notice how the entire day revolved around food and eating out at restaurants, of all different service styles. It’s a great reminder for how important this business is in creating human-centered experiences and memories for people, and how special this work is. From a New Zealand chef shaking up Birmingham’s food scene with Asian-Southern sharable cuisine (PAGE 11) to chef Joey Maggiore fusing his family’s Italian heritage with creative innovation at The Sicilian Butcher (PAGE 43), this issue is packed full of stories that pay homage to the irreplaceable role restaurants play in society.

To a larger extent, restaurant groups that are able to scale various independent concepts across a city or multiple markets are able to make an even greater impact in people’s lives. For the visionary leaders behind five standout organizations—Casa Nela Hospitality, Hai Hospitality, Big Red F Restaurant Group, Lotus Concepts, and José Andrés Group—growth isn’t just about adding locations. It’s about expanding with intention, fostering community, and ensuring your team and culture grows alongside the business. Turn to PAGE 26 to see how these restaurant groups prove that it’s possible to grow sustainably without losing the soul and core DNA that made them beloved by their communities in the first place.

As you dive into our February issue, I hope you’re inspired by the passion, creativity, and purpose that fuel this incredible industry, and the people who make it unforgettable. Cheers!

Callie Evergreen EDITOR

cevergreen@wtwhmedia.com FSRmag @FSRmagazine

Also in this Issue

Barcelona Wine Bar has never been more poised for growth. On PAGE 39, you’ll find the inside scoop on the 25-unit concept’s blueprint for success, as told by the women in leadership including Chelsea Meeks (VP of design and construction), Jody Sommers (cfo), Gretchen Thomas (cco), and Amy Hom (coo).

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From nixing AI-powered restaurants to addressing industry waste, there are many fads leaders want to leave behind in 2024.

Retire These Restaurant Fads

BY CALLIE EVERGREEN

Here are the trends that operators are hoping to 86 in the New Year.

WE ASKED YOUNG RESTAURANT LEADERS from FSR ’s 40 Under 40 Rising Stars roster: What trend would you love to retire and leave in the past? From getting rid of gimmicky food presentations to pulling the plug on invasive AI that detracts from the guest experience, here were their responses:

“You've probably asked ChatGPT for dinner ideas by now, but have you seen AI-powered restaurants? While there is no doubt we will continue to see AI showing up in the restaurant space, I'd love to see smart kitchens and robots used to increase productivity levels go away. For me, it takes away the

beauty of human touch and even the magic behind human error. When I dine at a restaurant, I want it to be because of the cultures and flavors brought to life by people, not because of the speed at which a robot built my bowl.”

ANNIE CASSIUS, CO-FOUNDER, MANAGING PARTNER, HEAD OF BRAND AT JRK! AND MANGROVE

“Gimmicky food concepts that are curated solely for social media.”

MARIO VALLES, DIRECTOR OF SUPPLY CHAIN AT FB SOCIETY

“Repetitive restaurant design. I’m seeing a lot of vaguely Mediterranean concepts with white wash walls that lack distinction.”

AVNER LEVI, CHEF AT CENTO PASTA BAR

“The casual acceptance of waste in the industry. We’re in a unique moment where consumers are incredibly pricesensitive, yet commodity prices continue to rise. This dynamic is putting unprecedented pressure on operators to demonstrate value while protecting margins. Addressing waste—both in food and resources—is critical in this environment. It's not just about profit; it's about environmental responsibility and operational efficiency. From streamlining menus to repurposing ingredients and leveraging technology for better inventory management and sourcing, there are countless ways restaurants can innovate to minimize waste.”

EMMA BLECKER, CHIEF OF STAFF, DIRECTOR OF BUSINESS SYSTEMS AT BOQUERIA

“I’d love to see deconstructed food see its way out. Diners today are craving dishes that feel complete—not plates that look like puzzles. Also, there’s been an overuse of AI in hospitality. This industry thrives on human connection—those personal moments with guests and colleagues make it special. It’s disheartening to see some of that fading as automation takes over in certain areas and I hope we keep the human connection of hospitality alive.”

PETER MCQUAID, EXECUTIVE CHEF AT THE AMERICANO IN SCOTTSDALE, ARIZONA

BBQ FIRING UP

BARBECUE CHAINS ARE A SMOKING SUCCESS.

BBQ

The segment has generally outperformed the wider dining industry since May 2024, with a 4.3 percent increase in year-over-year visits in November 2024, compared to just 0.5 percent growth for the dining industry as a whole, according to Placer.ai. Some additional findings:

8 The BBQ space is highly regional; MISSION BBQ leads in parts of the Midwest and East Coast, while Texas-style RUDY’S COUNTRY STORE AND BAR-B-Q dominate in parts of Texas, Arizona, Oklahoma, and New Mexico.

8 Up-and-coming NextGen brands including SMOKEY MO’S BBQ, JIM ‘N NICK’S BAR-B-Q, and CITY BARBECUE have been expanding and seeing growth in both overall visits and average visits per location, perhaps due to their popularity among suburban families.

CULINARY INSPIRATION AND STORIES FROM INDUSTRY TRAILBLAZERS

MENTIONED

Chefs & Ingredients

AT THE FOREFRONT OF CURRENT CHARCOAL GRILL’S CUISINE IS SUSTAINABLY SOURCED SEAFOOD FROM THE GULF, ACCOMPANIED BY QUALITY PRODUCE AND PROTEINS FROM LOCAL FARMERS AND PURVEYORS.

BY CALLIE EVERGREEN

Chef Luke Joseph is shaking up Birmingham’s food scene with Current Charcoal Grill, a Southern-Asian fusion.

New Zealand Alabama

HOW DID A CHEF from the small Waiheke Island in New Zealand end up in Birmingham, Alabama? For Luke Joseph, the path that led him to the kitchen at Current Charcoal Grill was anything but straight, though he recalls having a connection to food at an early age. Foraging, fishing, and cooking over the open fireplace in his house or out on the beach on the rocks was commonplace for Joseph growing up, which left a lasting

impact on his culinary style.

“Becoming a chef was deeply rooted in my environment that I grew up in,” he says. “It really wasn’t until my 20s, until I pursued a job in a professional kitchen and [saw] the efficiency of what the kitchen ran at, the camaraderie, the expectation of professionalism, as well as creative freedom was something that was the lure to me, so it was just a natural progression.”

Being from an island off the coast of Auckland with less than 10,000 permanent residents, Joseph was used to getting products from local farmers, but like many who grow up in smaller communities, he always yearned for “something a little larger in life,” he says. That yearning for more led Joseph on a journey across the globe, shaping his culinary perspective with each stop along the way. After moving to Australia for a college engineering internship, Joseph found himself feeling unfulfilled, saying “It wasn’t really what I hoped it would be. It was a little bit stale, and there wasn’t as much creative freedom as I thought there

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would be, so I decided to just work in a kitchen to figure out what I wanted to do.”

Engineering is “kind of why a kitchen made sense to me, because I have a very methodical mind, and I like systematic things,” he adds.

A connection through friends led Joseph to a high-caliber kitchen, “and I’d never experienced food at that level before, how professionally run a kitchen could be. And as soon as I saw that, that really made me rethink everything,” he recalls. Joseph worked his way through many restaurants in Australia, and then because he was so close to Southeast Asia, he took the opportunity to experience the vibrant food cultures of Vietnam, Thailand, and Japan, the latter of which he lived for two years and honed his craft.

“I think one of my greatest achievements is having the ability to be able to cook in different countries. It’s a lot of freedom being able to do that, and I think that alone is an achievement,” he says.

Joseph’s journey to Alabama came about because it’s his wife’s home state, mixed with personal and professional

circumstances. When he began immersing himself in the local culinary scene in Birmingham, he crossed paths with chef Adam Evans while running the brunch program at Evans’ restaurant, and forged a connection built on their mutual love of Asian-inspired flavors. Their collaboration eventually led to the creation of Current Charcoal Grill, a concept that merges Southern hospitality with the bold, nuanced techniques of Asian cuisine.

“I think at the moment, Birmingham in general, we’re in kind of a renaissance of a food haven, if you will,” he says. “There’s a lot of talented chefs that live here, and there was really quite a big food scene here 10, 20 years ago, with Frank Stitt being a huge pinnacle shift in the industry here. It’s really exciting to see a lot of other chefs come through and carry on that torch as well. I think the timing of us opening this restaurant was perfect because there’s not really too many restaurants that are doing what we’re doing,” like how the restaurant employs the centuries-old Japanese

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grilling tradition of using slow-burning Binchotan charcoal.

From using fresh wasabi from Japan to different types of perilla leaves and miso, Joseph says “we like to think of ourselves as still a Southern restaurant, but we’re just using ingredients and techniques from Asian cultures, and then

kind of putting our own spin on it.”

Joseph attributes all his travels to developing his appreciation for the ingredients and techniques that now influence his menus at Current Charcoal Grill, and inspiring a dish at Current Charcoal Grill—the Miso Custard Tart. Rich in umami flavor, the white miso— a fermented soybean paste with a thick, peanut butter-like texture and salty flavor—provides a nutty undertone to balance the sweet brown sugar and cultured chantilly, which Joseph simmers until they caramelize slightly to create an almost butterscotch-like flavor, then adds cooked pumpkin and eggs to create a custard filling.

“It’s one of our flagship dishes, and it’s been a bit of an underdog. I really didn’t think it would be as successful as it was,” he notes; case in point, the dish’s recipe

A PASSION PROJECT BETWEEN CHEF ADAM EVANS AND CHEF LUKE JOSEPH, CURRENT CHARCOAL GRILL PAYS HOMAGE TO THE VAST RANGE OF FLAVORS, INGREDIENTS, AND TECHNIQUES OF ASIAN CUISINE AND THE BOUNTY OF THE PACIFIC.

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The New Wave of Seafood

Chefs from Umi, SHINGO, and Ulu discuss the delicate balance between merging innovation and

ON HAWAII’S KONA-KOHALA COAST,

the Four Seasons Resort Hualalai has introduced two new culinary concepts in the past year: Ulu and Noio. These sister restaurants offer guests a dual perspective on seafood—Ulu highlights Hawaii’s local bounty, while Noio delivers a sleek take on the intimate Japanese Omakase experience.

Ulu executive chef Richard Polhemus aims to make a splash with ingredients that are both globally inspired and locally sourced. The luxury, he explains, lies in blending the work of local Hawaiian farmers with rare international delicacies.

“Our poke used to include tuna, but now we’re adding in Japanese bluefin, and it turns this dish into a more luxurious version and allows guests to experience the flavor in a new way,” Polhemus says. “The more we support [local farmers], the more sustainable their businesses become, and they can continue to expand and introduce new and exciting products for us.”

Examples of local fare include microgreens, heart of palm, sea grapes, and seaweed. Hualalai oysters, grown on site, are topped with housemade hot sauce and yuzu kosho vinegar. With these elements, Polhemus tells the story of Hawaii through each dish.

Noio builds on this sea-driven experience, blending Hawaiian and Japanese culture with a nightly menu of authentic Japanese dishes and freshly caught seafood. Highlights include Dobin Mushi, a tea of snapper fins with yuzu, and a biweekly selection of rare game from Waimea Butcher Shop. An exclusive Japanese Wagyu tasting is also in the works.

“Each concept has its voice and cele -

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ronment, but we bleed the lines a little between the two,” Polhemus says. “Six years ago, we had maybe two or three sushi rolls on the Ulu menu. Now, we’re introducing Noio, and [sushi chef Nuri Piccio] is offering a very classic style of sushi innovatively. It’s creative but not over-manipulated, and we treat the ingredients with reverence.”

In Miami, SHINGO, an intimate Omakase den, fiercely preserves traditional Japanese cuisine with a carefully curated, 18-course menu of nigiri, sashimi, and yakimono dishes. Innovation is infused in every detail of the dining experience, including the 850-square-foot space that doubles as an art gallery showcasing Japanese artists just steps away from the sushi counter. Nestled in a historic building, SHINGO’s interior was crafted by expert Japanese woodworkers, enhancing its authenticity.

“Growing up in Japan, I wanted to create the most authentic atmosphere possible in South Florida,” founder and chef Shingo Akikuni says. “The menu finds a great balance between hot and cold dishes and seasonal flavors. I have very trusted sources of high-quality fish in Japan, and these relationships were built over a long time when I was doing my formal training in Tokyo.”

The 14-seat restaurant offers two seatings per night, serving a total of 28 guests. Akikuni interacts closely with

diners, sharing the backstory of each dish. Much of the fish is flown in from Tokyo’s Toyosu Market, sourced from 10th-generation farmers. Attention to detail is crucial; pickled ginger cleanses the palate between dishes, and the nigiri is delicately topped with soy sauce for guests to savor. This level of care embodies the Omakase ethos, which translates to “I leave the details up to you, chef.”

“In Japan, legacy extends generations, and there’s a great amount of importance for us to tell that story to our community so it doesn’t get lost,” Akikuni says. “We want to be ambassadors to Japanese cul-

ture. We believe the table is almost like a kimono for the food. There is an inherent connection between the vessel, the plates, and the meal being served on top.”

In Atlanta, Umi balances classic Japanese flavors and techniques with global influences. Like Ulu and Noio, Umi blends tradition and innovation for a unique dining experience.

“Inspiration for our menu comes from all over. Sometimes, I’ll be walking down the street and think of new flavors to combine, or a new technique to try,” coexecutive chef Todd Dae Kulper says. “We’ll twist the idea and see what happens … we do all sorts of experiments. Sometimes the innovation is planned out, and other times it happens completely by accident.”

Umi’s menu includes dishes like Sake Cheese, Tuna Crispy Rice, Tuna Truffle Chips, and Yellowtail Jalapeno, made with thinly sliced yellowtail, jalapeno peppers, cilantro, and ponzu sauce. Globally inspired sushi offerings include the Foie Gras Roll. Kulper’s hot dish specialties feature the Lobster Toban-Yaki, made with Maine lobster renowned for its high-quality texture and flavor.

“Without sourcing properly, you can’t put together the menu we have. This process takes a lot of time, and it has to be sustainable. I want the products I’m using today to be there 20 years from now,” Kulper says. “We truly honor the products we’re working with, and we believe Mother Nature has made it perfectly. It’s our job to not screw it up while dressing it and showing it off to our guests.”

For Kulper, the future of seafood hinges on a deep appreciation for classical techniques and flavors. Tradition, he says, serves as a foundation for innovation. Sustainability will pave the way for future generations of seafood innovators.

“We put things together in a way that excites our customers, but we keep the flavors understandable,” Kulper says. “That being said, I would like to see more seafood restaurants utilizing lesser-known types of fish, like lionfish, and dressing down their plates … this would help create more sustainability and inspire innovation.”

THE JAPANESE OMAKASE ETHOS ESSENTIALLY TRANSLATES TO “I LEAVE THE DETAILS UP TO YOU, CHEF.”

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TRENDS AND CREATIVE APPROACHES TO SPIRITS, WINE, AND BEER.

MENTIONED IN THIS STORY CRANE CLUB • LAZY BETTY • MARGOT BAR & BISTRO • BAR LAB

“THE BEST COCKTAILS HAVE THOSE HIDDEN LAYERS THAT ARE SOMETIMES VERY SUBTLE, AND THAT AREN’T TAKING AWAY FROM THE MAIN ATTRACTION, WHICH IS THE SPIRIT,” SAYS GABE ORTA, COFOUNDER OF BAR LAB.

Shaking Up Classic Cocktails

Liquid Intelligence

BY SAM DANLEY

Bars are putting fresh, distinctive new spins on timeless favorites.

NOSTALGIA HAS BEEN a driving force in cocktail trends in recent years, with classic drinks making a creative comeback. Tropical takes on the Penicillin, the viral Negroni Sbagliato, and fresh interpretations of staples like the old fashioned and martini—featuring artisanal bitters or infused spirits—show how bartenders are putting a modern spin on timeless favorites. This return to the basics is paired with elevated ingredients and thoughtful twists, breathing new life

MARGOT BAR & BISTRO’S COCKTAIL MENU SHOWCASES BAR LAB’S TWIST ON CLASSICS, WITH CREATIVE TAKES LIKE THE FLAMINGO MOJITO WITH A DARK JAMAICANSTYLE RUM AND GUANABANA, A FRUIT NATIVE TO THE AMERICAN TROPICS.

into familiar recipes.

“The classics are kind of like the road map for cocktails,” says Gabe Orta, cofounder of Bar Lab, a Miami-based hospitality management and consulting company. “They’re timeless, and the original recipes all have a story to tell, so it’s a good way for bartenders to start the creative process.”

For Orta and his team, the starting point for any specialty cocktail menu is always the same. “We say, ‘What kind of food are we going to sell?’ Even if it’s a cocktail bar that doesn’t have food, we’ll get inspired by the food in the neighborhood,” he explains. “Then we start looking in our memory bank. We’re super tasters, and we’ve been making drinks for over 20 years now, so we have a bag of storage in our palettes.”

Margot Bar & Bistro, the compa -

ny’s newest concept, opened in Miami Beach last fall. The food menu highlights seasonally-driven American favorites infused with a wide-ranging diversity of flavors. The cocktail menu showcases Bar Lab’s twist on classics, with creative takes like the Flamingo Mojito.

For Orta, including a mojito on the menu was an obvious choice. “It just fits,” he says of Miami’s vibrant culture and tropical climate. But true to Bar Lab’s ethos, he wanted to elevate the drink with unexpected layers of flavor.

Traditionally made with white rum, Margot’s riff on a mojito also features a dark Jamaican-style rum, which brings a richer and more complex flavor profile to the cocktail. It incorporates guanabana, known for its blend of sweet and tangy flavors, which adds a tropical flair and a custard-like texture that gives the drink

a thicker, milkier mouthfeel.

There are no hard rules about what can or can’t go into a drink at Bar Lab— unconventional ingredients are always on the table. The only guiding principle is that the final cocktail must achieve the perfect balance. “The best cocktails have those hidden layers that are sometimes very subtle, and that aren’t taking away from the main attraction, which is the spirit,” Orta says. This approach hinges on a deep understanding of the ingredients, he adds.

His advice for others in the beverage world is simple: “Do the research. Try the ingredients. Make sure you understand them,” Orta says. “Ask yourself how much of a difference it’s going to make if you get really high-quality ingredients. Even if it’s for a syrup, or something that you’re going to cook or ferment, the quality really makes an impact.”

Crane Club, which opened in November in New York City, highlights woodfire specialties from acclaimed chef Melissa Rodriguez, in the same space she helped make iconic during its Del Posto days. At the bar, director Chris Lemperle brings a thoughtful approach to cocktails, ensuring they stand on their own while also complementing the food. “The cocktails should never be too abstract or too conceptual in a way that detracts from the dining experience,” he says. “My approach has always been that it shouldn’t go on this menu if you wouldn’t have it more than twice in the same evening.”

Some of the cocktails on the menu lean more modern, but around half represent “b-side classics” that Lemperle wanted to revisit. “It’s really thinking about flavor profiles that are easy for the guest to understand, and then utilizing the right spirits and products on the back end in a way where we can do all of these cool techniques but still present it to the guests in a way that’s simple and easy to digest,” he says.

An example is the Pisco Punch, a cocktail from a pre-prohibition saloon in California. Crane Club’s version preserves the original drink’s core—pisco, pineapple, and citrus—while adding secondary and tertiary notes from

oolong tea and fino sherry. The bar also takes preserved Meyer lemons used for the restaurant’s fennel salad, doing an oleosaccharum-style infusion to create a lemon cordial that mirrors the effect of a gum arabic-based syrup.

Meanwhile, Lazy Betty is a high-concept restaurant serving innovative tasting menus in Atlanta. Beverage director Conrad C. Helms IV has crafted a cocktail program that balances bold

creativity with familiar appeal. The menu includes “more wild, progressive” options like the Baby Maker, made with Baby Jane Bourbon, Dola Dira, stone fruit shrub, grapefruit, peach oleosaccharum, egg white, and rose water.

“We really use classic cocktails as a home base or comfort zone to build off of,” Helms says. “A lot of cocktails end up on our specialty list after they’ve been toyed with and messed with so much that they

couldn’t even be called a classic cocktail.”

Lazy Betty also offers a second cocktail list featuring more accessible drinks that resemble familiar favorites—but with a modern twist to align with the restaurant’s inventive culinary style. For Helms, the creative process there begins with fresh techniques to elevate and enhance classic cocktails.

“It’s about making sure we can still give people what they want, but in the most exceptional way that we possibly can,” he says. “Fat washing comes to mind for a lot of spirit-driven cocktails, just because it increases that decadence with the fattiness that you get on the palette. In a lot of ways, it really bolsters the ‘wow’ factor.”

Lazy Betty’s take on an old fashioned, the Attitude Adjustment, reimagines the classic with a high-proof bourbon base, fat-washed with A5 Waygu beef to soften its sharper edges while preserving its nuanced flavors. A syrup made from upcycled fruit trim adds citrusy depth, while Angostura and orange bitters balance the profile. The final touch is a smoky finish achieved using barrel wood chips.

The restaurant has experimented with different ways to present updated classics on its cocktail menu. For example, the Attitude Adjustment was initially listed on its own, but guests often asked, “Is this an old fashioned?” Now, the restaurant puts in parentheses what classic they’re alluding to. “If you’re a new guest and you’re looking for something that’s comfortable and approachable— especially in a concept like ours, where you’re going to be enjoying a lot of things that you might not have had before on the tasting menu—it’s nice to feel a certain sense of home,” Lemperle says.

“We’re pretty upfront about how this is our riff on an old fashioned, Manhattan, Negroni, or any of the other classics that we’ve riffed in the past,” he adds.

“You think about who’s ordering it, and you think about making it known that you’re definitely making a drink that’s comfortable enough for them to try, but has enough of a twist on it to make them happy that they chose us and that they came here tonight.”

LAZY BETTY BALANCES BOLD CREATIVITY AND PROGRESSIVE OPTIONS WITH FAMILIAR APPEAL, AND OFFERS A SECOND COCKTAIL LIST FEATURING MORE ACCESSIBLE DRINKS.

Made Simple

ZAYTINYA’S MENU IS INSPIRED BY TURKISH AND GREEK CUISINE.

JOSÉ

5 RESTAURANT GROUPS THAT ARE SCALING WITH SOUL

By balancing innovation with irreplaceable hospitality, the leaders of these restaurant groups are setting a new standard for what it means to find success in the fullservice space.

BY CALLIE EVERGREEN

Scaling a restaurant group is no small feat, especially in today’s complex dining landscape. For the visionary leaders behind five standout organizations—Casa Nela Hospitality, Hai Hospitality, Big Red F Restaurant Group, Lotus Concepts, and José Andrés Group—growth isn’t just about adding locations. It’s about expanding with intention, fostering community, and ensuring your team and culture grows alongside the business. These restaurant groups prove that it’s possible to grow sustainably without losing the soul and core DNA that made them beloved by their communities in the first place. A

José Andrés Group

WASHINGTON, D.C.

FOR SAM BAKHSHANDEHPOUR, who was named CEO of José Andrés Group (jag) in May 2024, success in the restaurant world means having a strong ethos of uniting people through food, maintaining brand standards while thoughtfully growing, and delivering exceptional dining experiences while driving positive systemic change.

Bakhshandehpour’s journey with JAG began in 2020 as president and board member before stepping into the CEO role last year. “Really, the move this past year was more symbolic than anything else. It was really to crystallize a role that I had already been playing, which is running the day-to-day of the business,” he says. “José’s primary focus is his humanitarian efforts. He is wonderful on camera and with storytelling, so he leans into JAM, which is José Andrés Media, producing content that brings really wonderful awareness to our restaurants.”

Celebrity chef José Andrés was 21 years old and had just $50 in his pocket when he moved from Spain to the U.S. Having already completed culinary school in Barcelona—which he enrolled in at the age of 15—he proceeded to make a name for himself over the past 30 years and became a world-renowned chef and restaurateur, and is often credited with introducing tapas to American eaters. He helped to open Jaleo in Washington, D.C. in 1993, which served paella and tapas and now has five locations. In 2002, he opened Zaytinya, which features eastern Mediterranean cuisine on small plates. His restaurants—from Jaleo to Zaytinya to Oyamel and beyond—were early drivers of the shared plates movement.

Now, JAG encompasses 40 restaurants in markets including Washington D.C., California, Las Vegas, Florida, New York, Chicago, and a few international spots like Fish by José Andrés in the Bahamas and Jaleo at Atlantis The Royal in Dubai. JAG’s concepts range from food trucks to a multi-location vegetable-focused fast casual, Beefsteak, and world-class tasting menus like Michelin starred minibar by José Andrés. Each restaurant concept is a way for Andrés and his team to tell unique cultural and culinary stories through food, drink, and design.

Andrés famously founded World Central Kitchen (wck ) in 2010 after the devastating

RESTAURANT GROUPS

earthquake in Haiti. Formed with the goal of finding solutions to global hunger and poverty, WCK is an organization of food first responders, serving meals on the ground as a critical form of disaster relief. Andrés and WCK served over 3.8 million meals in Puerto Rico following the devastation of Hurricane Maria in 2017, and they have continued to help food relief efforts in every natural disaster since, from Ukraine to Syria to here in the U.S. Named as one of Time Magazine’s “100 Most Influential People” in both 2012 and 2018, and “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation, Andrés was also awarded the Presidential Medal of Freedom in January, the nation’s highest civilian honor.

In 2021, Bakhshandehpour played a pivotal role in rebranding the company name from ThinkFoodGroup to José Andrés Group. “I wanted to showcase that we have the spirit of José, but you have a platform that can scale, that has been professionalized in terms of team members, systems, brand standards— really the blocking and tackling while preserving the soul,” Bakhshandehpour says. “And in order to scale, you can’t have … a chef in a chef’s coat, because once you have more than a handful of restaurants, there’s only a limited amount of time that that chef can have. So José sets the North Star, but ultimately, our team is running the day-to-day.”

That North Star mission is “to change the world through the power of food,” and the balance between honoring Andrés’ vision while streamlining operations has been key to JAG’s success. By leaning on a mission-driven culture, the group has attracted top-tier talent, many of whom have stuck around for 15 to 30 years, who value working for a brand that not only positively impacts the world fighting for social justice issues, but also treats its hourly team members well. With a focus on career mobility, JAG enables employees to grow within the company, moving from city to city and concept to concept. For example, the group had a longtime chef who traded in their apron to become an IT

SAM BAKHSHANDEHPOUR CEO OF JOSÉ ANDRÉS GROUP (jag)

specialist. “Career mobility is a huge selling point,” he notes.

Despite the many headwinds operators face, the beauty of restaurants is the spirit of the people who work in this industry, says Bakhshandehpour. “José and I had an interesting discussion last week in L.A. He goes, ‘You have to realize, many of the people who work in our industry and work for our company are passion-first.’ And those two words really resonated with me,” he says. “When you think about passion-first, the biggest challenge this industry faces is labor right now, and it’s both availability of labor and it’s also

the lens that they bring labor into their company. In credit to our HR team and our training team—they’ve done such a wonderful job of this—it’s shifting the perspective where a job in the restaurant shouldn’t just be a transition job.”

“The way you solve for labor is you

NUBELUZ ROOFTOP BAR INSIDE THE RITZ-CARLTON NEW YORK

SAN LAUREL

have an authentic mission,” he continues. “You stand for excellence, and you have a beautiful culture that promotes the individuals, because it starts with our team … Your guests can’t have a wonderful experience unless your employees and partners feel like they’re appreciated.”

JAG’s commitment to quality is also key, which manifests itself in the group’s relentless drive for culinary innovation and investment in research and development. JAG sends dedicated chef partners out on global expeditions to bring back new ideas to their kitchens annually. “We lead with culinary innovation and excellence. That is the pillar that we build the rest of the experience around,”

Bakhshandehpour says. “What’s inter -

esting is all of the experiences are ‘a luxury experience,’ but luxury is not defined on price point. Luxury is defined by the quality of that experience, and it ranges from two Michelin star minibar experience in D.C. all the way to a food truck and everything in between.”

Looking ahead, JAG’s growth strategy will include openings in key cluster markets such as Los Angeles, South Florida, Las Vegas, and the group’s debut of its first branded hotel, The Bazaar House in Washington D.C.’s Georgetown area, scheduled to open in 2027 as a six-story 67-room luxury hotel and membership club with a new signature restaurant from Andrés.

JAG will continue to focus on part-

nerships with hotels and airports and its collaborations with iconic brands like Marriott, Hilton, and Hyatt, which allow the group to integrate seamlessly into guest journeys and elevate the overall experience. “There is a mission here. And the more we scale, not only are we touching lives, guests, and our employees, not only are we making money for our shareholders, and our stakeholders who are our hotel owners and partners, but our voice can impact this industry,” says Bakhshandehpour.

“We're innovating not just on food, but [on] sustainability. Can we put a dent into food waste? And through partnerships, not only impact the independent restaurant industry, but partner with our hotel partners? We're partners with the three largest hotel operators in the world,” he continues. “So are there lessons learned in our four walls of restaurants that can apply to hotels? Are there lessons learned in our four walls of restaurants that can impact the airline industry and impact food waste and waste in general at airports?”

Sustainability has always been a part of Andrés’ North Star. In 2023, he partnered with George Washington University to launch the Global Food Institute, an initiative backed by the Rockefeller Foundation that aims to change the way people view food’s integral role in creating a better world, influencing global policymakers to deliver solutions for food system challenges, and inspiring future generations to develop systemic solutions.

Bakhshandehpour says JAG will be announcing some initiatives soon around food waste and better utilizing ingredients, and ways to measure improvements. “There’s a number of issues that the company and the name on the front of the jersey stands for, this North Star of purpose driven, being intentional with this company and this platform,” he says. “That mission is authentic. It’s been there from day one, it’s about leading by doing good and running a profitable restaurant business.”

“Rebranding to lean into that is what the brand José Andrés Group stands for—purpose and profit, that marriage of the two,” he adds. “Why do so many Michelin starred restaurants not make it? Because they’re all art; there’s no science. They’re bleeding cash … On the other side, you look at fast casual or quick serve, it’s very homogenized and it’s a very sterile experience, but it’s consistent. It has no soul, but they’re the most valuable businesses on the planet. We’re trying to be the best of both worlds. We’re trying to deliver incredible culinary experiences while being good fiduciary stewards of capital.” A

NUBELUZ BY JOSE ANDRES OFFERS MODERN SMALL BITES AND CLASSIC COCKTAILS.

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RESTAURANT GROUPS

Casa Nela Hospitality

WHAT MAKES YOUR RESTAURANT GROUP STAND OUT FROM OTHERS IN THE FULL-SERVICE SPACE?

When Carlos Suarez was 26 years old, he set out to open his first restaurant armed with a Wharton education, a brief stint in finance, and a deep passion for food. Inspired by his parent’s Italian countryside garden and the transformative role of sharing food around the family table, he sought to recreate the intimate, communal atmosphere. From personally demoing his first restaurant to building Casa Nela, Suarez remains steadfast in his mission to create authentic and accessible dining experiences alongside a team of dedicated hospitality professionals.

At Casa Nela, we aim to create restaurants that feel like home—a place where people gather to connect, celebrate, and share memorable meals. What sets us apart is our deep focus on hospitality. Each restaurant is designed to be warm, welcoming, and rooted in its neighborhood, blending timeless design with thoughtful food and service. We also prioritize fresh, seasonal ingredients, working closely with farmers and local producers to ensure the highest quality. For us, it’s not just about a great meal but about cultivating a sense of belonging and community.

CAN YOU DESCRIBE EACH CONCEPT UNDER YOUR UMBRELLA?

Bobo (2007): Bobo is where it all started. It’s a cozy townhouse restaurant in the West Village, designed to feel like a dinner party in a casually elegant French country home. The space is intimate and layered with charm, from the dining room to the speakeasylike bar.

Rosemary’s (2012, multiple locations): Rosemary’s is inspired by my parents’ house in Luca, Italy. Our flagship in the West Village includes a rooftop garden, inspired by their garden, where we grow herbs and pro -

duce that we use in our dishes. The menu is approachable, with house-made pastas, seasonal plates, and a focus on simplicity and freshness. Over the years, Rosemary’s has grown into a brand synonymous with warm hospitality and Italian comfort, now with three locations in New York, one in Miami, and even one in Tokyo.

Claudette (2014): Claudette draws its inspiration from the French Riviera, bringing the coastal elegance and vibrant flavors of southern France to Greenwich Village. The reimagined menu highlights fresh, seasonal ingredients with a Mediterranean flair, offering dishes that are bright, refreshing, and effortlessly sophisticated. Think grilled seafood, vibrant vegetable-forward plates, and Provençal classics with a modern twist.

Roey’s (2018): Roey’s is our most casual and family-friendly concept, offering wood-fired pizzas, fresh salads, and sim -

NEW YORK CITY

CARLOS SUAREZ PRESIDENT & FOUNDER

ROSEMARY’S

ROSEMARY’S

ple, crave-worthy dishes. Located on Perry Street, it’s a neighborhood hub designed to bring people together over great food without any fuss. It’s accessible and perfect for a casual night out with friends, and due to its spectacular happy hour offering, tends to draw a younger crowd.

HOW DO THEY DIFFER? WHAT IS THE THROUGHLINE OR INVISIBLE THREAD THAT CONNECTS THEM ALL TOGETHER?

While each concept has its own distinct personality—Bobo with its Parisian charm, Rosemary’s rooted in Italian tradition, Claudette bringing the glamour of the French Riviera, and Roey’s as a neighborhood go-to— the common thread is

Lotus Concepts

DENVER, COLORADO

the hospitality and community we foster. Each restaurant is built to reflect and enhance its neighborhood, creating spaces where people feel at home. We focus on fresh, seasonal ingredients, timeless design, and genuine service across all our concepts.

WHAT

ARE YOUR PLANS FOR THE FUTURE?

The future for Casa Nela involves thoughtful growth. We’re excited about expanding Rosemary’s, particularly in new markets like Miami, where we see a great opportunity to bring the spirit of the Italian countryside to a vibrant and growing dining scene. We’re committed to deepening our relationships with local producers, enhancing our sustainability practices, and continuing to elevate our guest experience. My ultimate goal is to stay true to what has always driven me: creating spaces that bring people together over great food and even better company.

Starting off as a front-ofhouse employee at a sushi grill and sake bar, Savanna Hyde has worked through many positions in the hospitality industry, from food and beverage operations manager at Marriott Hotels to being a bar director and a general manager. Hyde joined Lotus Concepts in July 2023, which was created by restaurateur Francois Safieddine who saw the opportunity to create an elevated neighborhood sports-bar dining experience, which led to the idea and opening of ViewHouse Eatery Bar. Through the years, the restaurant group has continued to thoughtfully anticipate, create, and deliver innovative restaurant concepts to its portfolio, and currently operates nine locations.

WHAT MAKES YOUR RESTAURANT GROUP STAND OUT FROM OTHERS IN THE FULL-SERVICE SPACE?

Our restaurant group stands out because of our unwavering commitment to creating unforgettable guest experiences. From the moment a guest walks through our doors, they can feel and see the creativity in every detail. We emphasize genuine hospitality and a personalized touch

that goes beyond the standard. Each of our properties has a distinct identity and atmosphere, but they all share a core philosophy: to be a place where guests feel seen, valued and celebrated. We also prioritize innovation in every aspect of our business, whether it’s curating unique menus that blend local and global flavors, stylish architecture and interior-design at all the spaces with custom-built

SAVANNA HYDE DIRECTOR OF GROWTH & DEVELOPMENT

VIEWHOUSE

ROSEMARY’S

ROSEMARY’S

details, or implementing cutting-edge technology to enhance service.

Our restaurant group has always valued carefully curated events that have set the standard in Colorado for more than 25 years.

Beyond that, our team is deeply ingrained in the communities we serve. Through grassroots initiatives, local partnerships and hosting community events, we’re more than restaurants—we’re hubs for connection. Ultimately, it’s our people – the passion, talent, and dedication of our team members—who make the difference. We believe in fostering a culture of care and excellence that reflects in every guest interaction, ensuring they leave with a sense of belonging and excitement to return. We use quality local ingredients and we are connected to the businesses and peo-

ple we serve and partner with every step of the way.

CAN YOU DESCRIBE EACH CONCEPT UNDER YOUR UMBRELLA?

My Neighbor Felix celebrates the vibrant, fresh flavors of Mexico in a casual, fun environment. Open for dinner, brunch, happy hour, and lunch, My Neighbor Felix features time-honored recipes elevated with Colorado-proud, ethically sourced ingredients, as well as signature margaritas and craft cocktails. From familiar favorites like tacos, enchiladas and burritos to shareable “tablas fuertes” including mole de castilla organic chicken and crispy whole red snapper, culinary director Ricardo Villalobos’ menus take inspiration from all seven regions of Mexico. My Neighbor Felix supports local farms and producers, minimizing its environmental impact through sustainable practices and fostering a welcoming and inclusive environment for community gatherings.

ViewHouse is an independently owned and locally rooted destination for great eats, drinks, views and endless fun. With four Colorado locations in Denver, Centennial, Littleton, and Colorado Springs, the chef-driven modern American menu spotlights 100-plus local products and the bar serves Colorado-centric brews from 35 taps, spirits from 15 local distilleries and hand-crafted cocktails. The vibrant atmosphere features indoor and outdoor flatscreens, a variety of bar activities and backyard games, plus live music and other events. ViewHouse is open for lunch, happy hour, dinner, and late night daily, as well as weekend brunch and private events.

Located in the heart of Denver’s Ballpark district, Wonderyard Garden + Table is a bar-forward restaurant that offers sharable favorites paired with an inventive cocktail and zero-proof program all in a lush secret gardeninspired venue. Open

for lunch, brunch, dinner, and happy hour, Wonderyard's dynamic indoor and outdoor spaces come to life in daylight and transition into a sophisticated, electric nightlife escape after sunset—making it the perfect all-day destination.

HOW DO THEY DIFFER? WHAT IS THE THROUGHLINE OR INVISIBLE THREAD THAT CONNECTS THEM ALL TOGETHER?

Each of our concepts offers a distinct and unique experience, tailored to the community they serve and the vibe they embody. Across all three concepts, the invisible thread is our focus on bringing people together, whether it’s to celebrate a milestone, unwind after work, or enjoy an everyday outing. Each concept reflects our attention to detail, passion for quality, and dedication to creating spaces where guests feel at home. It’s about delivering an elevated yet approachable experience. That consistency in hospitality is what ties our diverse concepts together.

MY NEIGHBOR FELIX

MY NEIGHBOR FELIX

VIEWHOUSE

HOW HAS YOUR RESTAURANT GROUP EVOLVED OVER THE YEARS?

Our restaurant group has evolved significantly over the years, guided by our ability to adapt to trends while staying true to our core values. When we started, our focus was on creating spaces where guests could enjoy excellent food and a great atmosphere. Over time, we’ve grown not just in the number of concepts but also in our understanding of what makes each one unique and impactful. We’ve become more intentional about tailoring each concept to meet the needs and desires of the communities we serve. For instance, as people have sought more experiential dining, we’ve leaned into creating immersive environments like the vibrant energy of My Neighbor Felix or the relaxed

sophistication of Wonderyard. With Viewhouse, we’ve embraced the dynamic social culture of Colorado, adding new touches to keep it fresh and exciting.

On the operational side, we’ve prioritized innovation, sustainability and efficiency–from incorporating advanced technologies to streamline guest experiences to supporting local vendors and eco-friendly practices. Our commitment to our teams has also deepened, investing in training and creating opportunities for growth.

Ultimately, our evolution has been about listening—to our guests, our communities and our teams—and using that feedback to continuously refine and elevate what we offer. While the journey has been one of growth and change, our mission of delivering exceptional hospitality and creating memorable experiences has remained at the heart of everything we do.

WHAT ARE SOME OF THE CHALLENGES?

Operating a variety of unique restaurant concepts is both an exciting opportunity and a complex challenge. Each concept has its own identity, target audience, and operational needs, which means we have to tailor our approach to everything from menu development to marketing strategies. Balancing

these distinct personalities while maintaining a consistent standard of excellence across the board requires thoughtful planning and strong leadership.

One challenge is ensuring that each concept has a clear and authentic voice while still aligning with the overall vision of our restaurant group. For instance, what resonates with guests at My Neighbor Felix might not be the same as what works for Wonderyard or Viewhouse, so we have to deeply understand the DNA of each brand and remain true to it. Another challenge is managing the operational complexities that come with varied menus, staffing needs, and service styles. Each restaurant has different rhythms, from the energetic nightlife vibe at Viewhouse to the communal, garden-inspired atmosphere at Wonderyard. Keeping the right team in place and ensuring they are supported and trained for the unique demands of their concept is critical.

Lastly, marketing multiple concepts means creating campaigns that

are as distinct as the restaurants themselves, while still representing our group’s overall dedication to quality and hospitality. It’s a fine line, but one we navigate by staying creative, adaptable, and focused on what makes each concept special. The key to overcoming these challenges is communication and collaboration. By fostering a culture of teamwork and shared purpose across all our concepts, we ensure that each restaurant thrives in its own way while contributing to the bigger picture.

WHAT IS YOUR BRAND'S PHILOSOPHY OR GUIDING PRINCIPLE?

Our brand’s philosophy is rooted in the belief that dining is about more than just food—it’s about connection, community, and creating moments that matter. Whether it’s a casual lunch, a celebratory dinner, or a night out with friends, we aim to make every visit unforgettable by blending exceptional hospitality, thoughtfully crafted menus and inviting atmospheres.

MY NEIGHBOR FELIX

RESTAURANT GROUPS

At the heart of everything we do is a commitment to people first. From our guests to our team members, we focus on fostering genuine relationships built on trust, respect, and care. We believe that when our teams feel empowered and inspired, it reflects in the guest experience. Another core principle is innovation without losing authenticity. We’re constantly looking for new ways to elevate our concepts, whether through creative menus, engaging events, or unique design elements, but we always stay true to the spirit and identity of each brand.

Lastly, we’re driven by a deep sense of community. We strive to give back through local partnerships, meaningful connections, and spaces where everyone feels welcome. Our guiding principle is simple: Every guest, every time. No matter which concept they visit, we want our guests to leave with a sense of joy, connection, and excitement to return.

WHAT ARE YOUR PLANS FOR THE FUTURE?

We’re excited to continue building on the success of our current brands— Wonderyard Garden + Table, My Neighbor Felix, and Viewhouse—by further enhancing the experiences they offer and expanding their presence to reach even more guests. Each concept a loyal following, and

we’re committed to refining and evolving them to keep them fresh, relevant, and exciting.

At the same time, we’re also focused on developing new concepts that bring something truly unique and fun to the market. We’re always inspired by the communities we serve and the ever-changing trends in the industry, and we want to create experiences that surprise and delight our guests in new ways. These future concepts will stay true to our philosophy of delivering exceptional hospitality while offering something completely distinct and innovative.

The future is about staying true to who we are while pushing the boundaries of what’s possible in hospitality.

DO YOU HAVE ANY METRICS TO SHOWCASE YOUR SUCCESS?

Our success and growth are best reflected in our continued expansion and our commitment to bringing exciting concepts to the market. Each new opening is a testament to our ability to innovate and adapt.

Our success isn’t just about numbers; it’s about the connections we’ve built, the memories we’ve helped create, and our ongoing mission to elevate hospitality in every way. We’re proud of what we’ve accomplished so far, and we’re even more excited for what’s to come.

Hai Hospitality

AUSTIN, TEXAS

In 2003, James Beard Awardwinning chef Tyson Cole launched his first restaurant, Uchi, in a modest red house in Austin, Texas. Today, with four unique concepts, the award-winning restaurant group remains dedicated to learning, evolving, and delivering outstanding culinary and hospitality experiences. Tony Montero came on board in June 2017 as CEO, bringing with him 30 years of restaurant and hospitality industry experience, from working as a dishwasher at age 12 to working as a Cheesecake Factory vice president. Hai Hospitality operates 12 Uchi restaurants with a location in Uchiko Miami Beach opening this year. Hai also owns and operates six Loro Asian Smokehouse and Bars.

TONY MONTERO CEO

WHAT MAKES YOUR RESTAURANT GROUP STAND OUT FROM OTHERS IN THE FULL-SERVICE SPACE?

We hire people who are passionate, provide them with a long roadmap of training, emphasize food innovation and exceptional hospitality, and then set them free to deliver unique experiences for our guests in their own authentic way. Uchi was founded on the

principle of extending the personal connection you get at the sushi bar to every seat in the restaurant. Every member of our front-of-house team is extensively trained to understand our food and beverages and engage with guests as a sushi chef would—sharing insights and collaborating to create a warm, personalized dining experience.

UCHI

CAN YOU DESCRIBE EACH CONCEPT UNDER YOUR UMBRELLA?

Uchi (“house” in Japanese) is the original concept in our portfolio, founded in 2003 by award-winning chef Tyson Cole. Inspired by the intimacy of the sushi bar, Cole sought to create a dining experience that pairs a modern, nontraditional take on Japanese cuisine with a welcoming atmosphere. Uchi’s menu highlights light clean flavors with a strong emphasis on sushi, while the environment blends an elevated dining experience with a warm, homelike feel.

Uchiko, meaning child of Uchi, came along seven years later as an extension of the brand. Uchiko is the fiery counterpart

to its parent, bringing smoke and char to the fore alongside the fresh and clean flavors that define Uchi. Uchiko showcases an array of exquisite beef and fish from Japan and worldwide with various seasonal ingredients and imaginative combinations. Uchiko is perfect for both small and large parties offering an entire section “from the hearth” with options serving the whole table.

Uchibā, which loosely translates to Uchi bar, is

a more casual izakayainspired cocktail bar and restaurant. With two locations now in Dallas and Austin, Uchibā is a great entry to point to our concepts and delivers a vast selection of Japanese whiskies, yakitori grill items, and Uchi classics.

HOW DO THEY DIFFER? WHAT IS THE THROUGHLINE OR INVISIBLE THREAD THAT CONNECTS THEM ALL TOGETHER?

The Uchi restaurants represent three similar but distinct concepts. Rooted in Japan and inspired by the world, all brands are committed to delivering extraordinary experiences through thoughtful design, genuine hospitality, and remarkable food.

HOW HAS YOUR RESTAURANT GROUP EVOLVED OVER THE YEARS?

With Uchi as the core brand we have evolved our concepts Uchiko and Uchibā, to allow exploration of new ingredients, techniques, and influences with an eye to creating different ways of interpreting the “perfect bite”.

WHAT ARE SOME OF THE CHALLENGES INVOLVED WITH OPERATING A VARIETY OF UNIQUE RESTAURANT CONCEPTS?

With every market we enter we create a connection to each community through the design of the exterior and interior as well the menu and programming. Having each location be specifically tied to its market while maintaining the highest standard of quality and service does present ongoing challenges but also opportunities and learnings that we can bring back to the group.

WHAT ARE YOUR PLANS FOR THE FUTURE?

We are continuing to grow all of our concepts. We seek markets where there is current and potential demand for our restaurants and in 2025 our plans include opening an Uchiko in Miami Beach and Uchi in Charlotte, North Carolina. Hai sales have tripled since 2019, and we are looking to continue to grow at 20-25 percent each year.

UCHIBĀ UCHIKO

UCHI

HAI HOSPITALITY SALES HAVE TRIPLED SINCE 2019.

Big Red F Restaurant Group

Known by friends as “DQ” (completely unrelated to Dairy Queen), Dave Query is described as “a hometown guy” who grew up in Boulder, Colorado. He graduated from the Culinary Institute of America in Hyde Park, New York, cooked his way through France, and worked in multiple restaurants throughout the U.S. before returning home to become a part-owner of his first restaurant in 1989. Now, he owns and operates 15 locations under Big Red F Restaurant Group.

CAN YOU DESCRIBE EACH CONCEPT UNDER YOUR UMBRELLA?

The Post Chicken & Beer serves modern takes on traditional American dishes, with a special emphasis on the art of fried chicken. Founded in 2013, The Post’s crispy, all-natural, gluten-free, pressure-fried bird has legions of loyal devotees across Colorado’s Front Range. The menu, which also includes vegetarian and seafood dishes, fresh salads and innovative and classic side dishes, pairs perfectly with The Post’s own award-winning craft beers.

WHAT MAKES YOUR RESTAURANT GROUP STAND OUT FROM OTHERS IN THE FULL-SERVICE SPACE?

First and foremost, our dedication to our communities. We recently tallied our charitable contributions, and over our 30 years in business, Big Red F has managed to raise several million for various charitable causes. Also, our dedication to fun. It

sounds silly, but making sure our team members are happy and having fun translates to the guest experience.

We also pride ourselves on being a Colorado-centric group. With our focus on Colorado’s Front Range, we are able to support so many local vendors here and really integrate into our communities.

Founded in 1994, Jax Fish House & Oyster Bar has been Colorado’s go-to destination for the freshest sustainable seafood for three decades. The first restaurant in Colorado to be certified by the Monterey Bay Aquarium Seafood Watch for its responsible sourcing, Jax Fish House flies seafood in daily to stock its renowned raw bar and create chef-driven, seasonal plates. Whether guests are visiting for daily happy hour or a celebratory dinner, they will find exemplary service, a curated list of cocktails, wine and beer and a high-energy dining experience at each of Jax Fish House’s five Front Range locations.

Located in the heart of downtown Boulder, Centro serves soulful and imaginative Mexican cuisine, blending the culinary traditions of Mexico

with modern Colorado influences. The bustling bar focuses on agave spirits, crafting freshsqueezed margaritas and other refreshing cocktails to pair with the vibrant cuisine. The year-round patio offers the Pearl Street Mall’s best people watching.

Pearl Street’s historic watering hole, West End Tavern’s menu revolves around classic neighborhood tavern favorites. The bar houses a massive whiskey selection plus a constantly rotating selection of craft beers on tap, perfect for pairing with the remarkable views of the Flatirons from the Tavern’s rooftop patio. From wings and burgers to seasonal salads and barbecue sandwiches, West End’s home-style

BOULDER, COLORADO

DAVE QUERY CHIEF POT STIRRER (FOUNDER AND CHEF)

WEST END TAVERN

JAX FISH HOUSE & OYSTER BAR

THE POST CHICKEN & BEER

eats hit the spot for lunch, dinner, and happy hour.

The Velvet Elk Lounge is an intimate live music venue and cocktail bar in downtown Boulder. Featuring local and nationally acclaimed performers, the Velvet Elk is also a destination for craft cocktails, cold beer, and a curated menu of seasonal snacks and light bites.

ButterPunk Cookies specializes in fresh-baked, warm cookies. ButterPunk delivers indulgent treats with a punk rock attitude. The menu features a selection of signature cookies, along with monthly flavor specials.

HOW DO THEY DIFFER? WHAT IS THE THROUGHLINE OR INVISIBLE THREAD THAT CONNECTS THEM ALL TOGETHER?

In some ways, our concepts are wildly different in terms of experience. For example, while we do have an approachable happy hour, many guests visit Jax Fish House to celebrate spe -

cial occasions over a raw bar platter and bottle of Champagne. Meanwhile, West End Tavern is a cozy, time-worn tavern experience. But the throughline of all is that we want to offer something that guests can’t find elsewhere. While there are a million (wonderful) Italian restaurants, in the ‘90s in Colorado, you couldn’t get fresh seafood, so we opened an oyster bar and made folks realize that we could fly in top-notch, sustainable fresh product from both coasts.

Colorado, we created it for The Post, developing our own Colorado-style fried chicken that just happens to be gluten free. Other threads that tie everything together are the fact that we are always chef-driven, welcoming, and community minded.

HOW HAS YOUR RESTAURANT GROUP EVOLVED OVER THE YEARS?

West End Tavern offers carefully crafted barbecue—a rarity in Boulder—and a slightly elevated bar experience. Centro’s year-round covered patio right in the action on Boulder’s Pearl Street makes it a yearround hub. And when we couldn’t find the fried chicken we wanted in

We’ve been a place where folks can really find their home, and we really value their perspectives and talent. When we were just starting out, we aimed to hire the best people we could and trust them to do amazing things. That hasn’t changed. But over the years, many of those same folks who started with us as bartenders or servers have made their way into various leadership roles in the company, shaping our restaurant group’s culture as a whole. That’s been an amazing thing to see. We also like to nod to the past and we certainly have OG dishes that never leave the menu, but we always want to stay relevant with current appetites and trends so that our restaurants continue to appeal.

WHAT ARE SOME OF THE CHALLENGES INVOLVED WITH OPERATING A VARIETY OF UNIQUE RESTAURANT CONCEPTS?

It’s a blessing and a curse. During the pandemic, our

more casual concepts, The Post Chicken & Beer and West End Tavern, were our lifeblood, as people were looking for comfort food and takeout. We’re also able to streamline sourcing at various restaurants—for example, Centro Mexican Kitchen is bringing in the same top-tier sustainable seafood that we’re so known for at Jax Fish House. Those longstanding relationships with suppliers benefit the entire group.

Our challenges are probably the same as everyone else’s—staying consistent across locations and allowing our local teams to be community minded and creative without going too far off the brand map.

WHAT IS YOUR BRAND'S PHILOSOPHY OR GUIDING PRINCIPLE?

“Make it right.” We have this hanging in all of our kitchens.

WHAT ARE YOUR PLANS FOR THE FUTURE?

We’re scouting a standalone brick-and-mortar location for our new cookie brand, ButterPunk Cookies, in Denver. It’s been operating as a takeout cookie window at a location of The Post since it opened earlier this year and it’s been a huge success, so we look forward to growing that. We are also in the bidding process for a Jax Fish House at Denver Airport.

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How are end users leveraging Italian machinery to advance their operational goals and address significant industry trends? Machines Italia’s Spring 2025 and Summer 2025 issues will explore key trends across various sectors utilizing Italian machinery, including advancements in automation, environmental sustainability, AI, robotics, 3D printing, machine learning, and the increasing demand for flexible and adaptable machinery. For more details, visit machinesitalia.org.

Women in Leadership BY

SATYNE DONER

The Barcelona Blueprint for Success

The rising 25-unit concept has never been more poised for growth. Here’s a look inside Barcelona Wine Bar’s slow-burning nationwide boom, told by the women in leadership.

WHILE ATTENDING COLLEGE to study performing arts, Gretchen Thomas discovered her passion for cooking, specifically wineries. After graduating, she joined Barcelona Wine Bar as a manager in 2006, when the brand had only four locations. She knew there was something unique about Barcelona Wine Bar—and turned the restaurant into her stage.

“I was blown away by Barcelona because this was not your typical restaurant environment,” Thomas says. “Even in the early days, it had really good food, a great beverage program, and people of all ages rocking it at the bar and having an amazing time.”

It wasn’t long before Thomas was given the role of chief creative officer and tasked with building out the brand’s famed wine list, which currently boasts over 400 varieties. At first, Thomas was given what she calls “big goals and an open door.” Her labor of love, reflective of Barcelona Wine Bar’s slow-burn approach to growth, began here.

Thomas started by reading the labels on the backs of wine bottles in prominent New York restaurants. Then, she began making calls, networking with importers, and traveling to Spain. Eventually, she cracked the code, partnering with tiny,

artisanal wineries overseas and setting up a domestic distribution network. But these aren’t just partnerships with Spanish wineries—these are close-knit relationships with unwritten agreements to help support each other in the long run.

“If someone comes to Barcelona and falls in love with a particular wine and wants to have it in another restaurant, we welcome that. Because this means we can be a part of these wineries’ suc-

cess stories, and that’s more special than having an exclusivity contract,” Thomas says. “This approach helps our distributors feel comfortable bringing on wines as we go into new states … Every time we work in a new market, it’s like we have to introduce Spain all over again, like ambassadors for Spanish wine.”

Thomas’s dedication to creativity and authenticity laid the foundation for Barcelona Wine Bar’s distinctive identity. But this innovative spirit extends far beyond the wine list—right into the architecture and design of the restaurants themselves.

Chelsea Meeks, the brand’s vice president of development and design, acts

THE WOMEN IN LEADERSHIP AT BARCELONA WINE BAR, FROM LEFT TO RIGHT: CHELSEA MEEKS (VP OF DESIGN AND CONSTRUCTION), JODY SOMMERS (CFO), GRETCHEN THOMAS (CCO), AND AMY HOM (COO).

Women in Restaurant Leadership

BARCELONA WINE BAR OFFERS SMALL, TAPAS-STYLE PLATES SHAPED BY MEDITERRANEAN, SPANISH, AND SOUTH AMERICAN INFLUENCES.

as the driving force behind Barcelona’s distinctive and cinematic architecture. Since joining the team in 2022, she has led the construction and design of five new restaurants. Whether it’s a historical building to resurrect or a brand-new build, her ability to create an inviting and functional atmosphere is unparalleled.

“We start with the existing space and keep as much as we can … We want it to feel timeless, not trendy. We want customers to walk into the door and ask, ‘Have they always been here?’” Meeks says. “We’re going for this ‘lived in’ feeling, a sense of community that feels very organic. We never want it to look like we just landed a Barcelona there.”

Some brands honor the communities they enter by painting large murals or incorporating direct nods, like local newspaper articles, into the space. But Meeks’ approach is more subtle; she brings small pieces together into one dazzling puzzle, from the lighting to using reclaimed materials and art pieces by local artists. When it comes together, it sings—and honors the history of the space, while keeping a human-centric warmth even with a new build.

The rising 25-unit concept has never been more poised for growth. In 2019, L Catterton took ownership of Barcelona Wine Bar, injecting a fresh wave of investment into the brand. This enhanced level of stability and focus pushed up samestore sales and allowed the brand to expand into more neighborhoods.

tion to continue growing strategically, but we can’t take our eye off the ball of the existing restaurants,” Sommers adds. “We need to maintain our guest happiness quotient … The bottom line comes when you have happy and returning customers. We build this into the team’s compensation and consistently share feedback with all of our restaurants so they understand how much value we put on the guest experience.”

Jody Sommers, who joined the team as CFO that same year, spearheaded the acquisition. She also fearlessly led the brand through the nightmare of the pandemic, and describes this period as an abrupt halt for the experience-driven restaurant.

“We pride ourselves on bringing guests in and making them have a great time, so this was a time we wish we could forget,” Sommers says. “We needed to be there for our teams and our guests, showing up with honesty and having those open conversations to be able to get back on track as quickly as possible.”

Sommers worked tirelessly to manage Barcelona’s cash flow, negotiating with landlords and vendors while at the same time prioritizing health and safety. She kept key management in place at each restaurant and encouraged these leaders to support their teams as much as possible, noting the importance of managing the invisible mental health crisis. When the world opened back up, Barcelona tapped into customers’ desire to be transported into an experience again. With the help of L Catterton, the brand continues to bring this experience across the nation.

“L Catterton has supported our inten-

At the heart of this experience-driven growth is Barcelona Wine Bar’s peo ple-first approach, which new COO Amy Hom champions every day.

Though she hasn’t yet completed her first year with the brand, Hom is already making waves by pri oritizing team development and inclusivity. Hom has spearheaded Barcelona’s women’s group, devel oping the next generation of female leaders. She is also working on an LGBTQIA+ group and focusing on a fresh new set of employee resource groups. This speaks to the brand’s human-centric nature.

“We do heart checks here. Some lead ers have forgotten the power of a hello and a goodbye … Everyone has a voice [at Barcelona Wine Bar]. It’s about inclusiv ity and giving our team decision rights,” Hom says. “Our employees can infuse their personality into Barcelona, and it makes them excited to be here and serve our guests.”

Hom says Barcelona Wine Bar is too special of a concept to open on every cor ner, so it’s all about this delicate balance between providing guests with “their” own Barcelona and growing slowly and strategically at two to five locations per year. Protecting these core values has brought the brand success.

“You will never walk out of a Barcelona Wine Bar unhappy. You come in for an experience and to have fun, and the team thrives off this energy,” Hom says. “We are focused on making sure our teams can work, learn, and adapt together … and this is what makes our concept so successful. We’ve figured out how to inspire both our employees and our guests under one roof.”

What Do

These Highly Successful Chefs and Restaurateurs Have in Common?

You should know—you’re one of them.

You’re what we at FSR like to call “tablesetters.”

You make things happen in the restaurant industry.

You’re an innovator on your menu and in all aspects of your operation.

You’re watched and emulated by other restaurateurs.

You lead the markets you operate in.

These are the characteristics that make a tablesetter. And FSR is the trusted source of information for these most influential chefs and restaurateurs in the industry. Request your free subscription today by visiting FSRmagazine.com/subscribe Full-Service Restaurants : Setting America’s Table

Meatballs, Memories, and Maggiore’s Vision

At The Sicilian Butcher, chef Joey Maggiore fuses his family’s Italian heritage with playful innovation, crafting a dining experience steeped in tradition and creativity.

THE SICILIAN BUTCHER brings authentic Italian cuisine to life, blending tradition with innovative twists inspired by the foods and flavors chef Joey Maggiore grew up on. Maggiore is the founder and executive chef for The Sicilian Butcher, one of the five brands owned and operated by his Maggiore Group. His father, Tomaso Maggiore, “was a master chef with over 50 restaurants, so I grew up in his kitchens,” says Maggiore.

His father was born and raised in Sicily but emigrated to America, and in curating his cuisine, “he loved America, but he never forgot where he came from,” Maggiore recalls. As a young boy in Phoenix, Maggiore says that while watching his father cook at his highend Italian spot Tomaso’s, “the [guests’] smiles would light up, their eyes would light up, and I thought, ‘God, I gotta do that!’” he continues. While other kids his age aspired to be athletes or scientists, “I was told, ‘You’re going to be cutting tomatoes and making dishes.’”

Founded in 2017 in Scottsdale, Arizona, The Sicilian Butcher is Maggiore’s signature ode to his father, who passed away in 2021. “You taught me all the land, you taught me all the cuisine,”

OWNERS: Joey and Cristina Maggiore

HQ: Phoenix, AZ

CUISINE: Italian Fine Dining UNITS: 4

YEAR FOUNDED: 2017

he says, in reference to Tomaso, “and I wanna do it my way for you.”

Best known for its fresh pastas and range of meatballs, The Sicilian Butcher offers Italian food with a little bit of an “American twist just to make it palatable and fun, but the nostalgia of Sicily is really there.” Next door to each Sicilian Butcher location is its sister restaurant

The Sicilian Baker, with treats like buildyour-own cannoli and gelati. All offerings at both restaurants are prepared “like we make them in [our] hometown in Sicily,” Maggiore says, “and all the recipes from the marinara to the bolognese to the pastas [are made] the way that I grew up making it.”

He touts his food offerings as “very

authentic. If you shut your eyes and pretend you’re in Sicily, you’re going to taste the food that’s there.” But when you open your eyes, you’re in one of the four The Sicilian Butcher locations in the steaming Arizona heat.

The Sicilian Butcher has yet to franchise, and all stores remain owned by The Maggiore Group, which also oversees Maggiore’s four other concepts including Hash Kitchen and The Mexicano, totaling 23 restaurants in all.

The Sicilian Butcher currently has four locations—three in Arizona and one in Fort Worth—with three additional stores set to open in Texas in the coming year.

Maggiore’s obvious passion helps

THE SICILIAN BUTCHER’S ANTIPASTO FEATURES NONREGIONAL TREATS LIKE CIABATTA BREAD, GRPES, DRIED APRICOTS, FIG JAM, OLIVE TAPENADE, AND GOAT CHEESE.

On the Rise

meatball, we make every pasta, we make every sauce.”

The Sicilian Butcher’s other selling point is its charcuterie boards, though Maggiore and fellow Italians would call it antipasto. With charcuterie boards trending right now, Maggiore notes that The Sicilian Butcher, as always, tries to keep their offerings rooted in tradition. “We try to stick with the cured meats and everything, obviously from Italy, we import everything … from the salamis to the soppressata to prosciutto to some fun cheeses.” Served atop a signature wooden board, the antipasto trays also feature non-regional treats, like ciabatta bread, grapes, dried apricots, fig jam, olive tapenade, and a goat cheese with honey drizzle. “We do these fun little things that play into people’s perception of [what] a good charcuterie board will be,” he adds, “but not forgetting what it was meant for.”

to elevate the cuisine of The Sicilian Butcher, but also the atmosphere. He also lauds “the creativity of keeping it original from Sicily. There’s a lot of great restaurants out there and we all try to be the best, but I think I have a little bit of a headstart. I’ve traveled to Sicily so many times, spent the summers there, and I try to really do it as authentic as possible.”

One of the ways that The Sicilian Butcher stands out is its emphasis on meatballs. The menu features five different meatball options with eight choices of sauce additions. Guests who seek an assortment can even choose a fun ferris wheel presentation. “You gotta make it playful and artsy, but you’ve still got to have the quality to execute the flavors of the island,” Maggiore says.

The Sicilian Butcher has a chicken parmesan-style meatball, which is fried in the breadcrumbs and filled with

mozzarella and parmesan cheeses. The brand’s most popular meatball is Tomaso’s Sicilian, which includes a veal, pork, and beef base dotted with Auricchio Provolone and Parmigiano-Reggiano cheeses, pine nuts, onions, raisins, and herbed breadcrumbs. Maggiore notes that this is his go-to for dinner, saying, “it reminds me of my dad and it reminds me of my childhood. One bite and it reminds me of every story that I may have forgotten.”

Again staying true to their commitment to authenticity, they import all of their meats, cheeses, spices, and produce directly from Italy. They also pride themselves on making everything in their own kitchen, Maggiore says. “We do everything in house, we roll every

For the super-hungry crowd, The Sicilian Butcher also has a five-foot-long ‘strada board’ that serves four or five people. Along with the aforementioned meats and cheeses, this item also includes arancini (fried balls of risotto), meatballs, polenta, fried calamari, bruschetta, olives, and artichokes. “You get a bottle of wine and a five-foot board, you don’t need anything else,” Maggiore adds.

The Sicilian Butcher is “a little bit of everything, a lot of families [coming in to dine], but you still have the fun,” Maggiore says of the interior vibe. The inside “has that sexy vibe still, so you’re getting single people coming to hang out at the bar’s happy hour,” he says, “but also just groups and fun. I’d say we’re very eclectic and we have everybody in there.”

Designed by his wife and co-founder Cristina Maggiore, each restaurant’s dining space has a finished brick interior with vibrant red and black furniture, with vintage portraits and wooden cutting boards lining the walls. “We’re trying to make it feel not so much like Nonna’s house, but maybe a modern Nonna’s house,” he adds.

BEST KNOWN FOR ITS FRESH PASTAS AND RANGE OF MEATBALLS, THE SICILIAN BUTCHER OFFERS ITALIAN FOOD WITH A LITTLE BIT OF AN “AMERICAN TWIST JUST TO MAKE IT PALATABLE AND FUN, BUT THE NOSTALGIA OF SICILY IS REALLY THERE.”

CHEF JOEY MAGGIORE INSIDE THE SICILIAN BUTCHER

Why ‘Sportainment’ is Taking Center Stage

Sportainment is reshaping the full-service dining experience, combining the thrill of sports with exceptional food and drink.

IN RECENT YEARS, the dining landscape has undergone a significant transformation. Full-service restaurants have started adopting innovative ways to draw customers, blending exceptional food with interactive entertainment. One concept that has captured the public’s imagination is “Sportainment.” But how does it differ from its sibling, “Eatertainment”? And why is Sportainment carving out a unique niche in the FSR space?

Eatertainment vs. Sportainment

The term Eatertainment describes venues that merge dining with entertainment. Early examples included family-centric establishments like Chuck E. Cheese, combining arcade games, ball pits, and token-operated fun with pizza and other simple fare. While these venues were tailored to families with young children, modern Eatertainment has evolved to cater to a broader audience seeking memorable experiences, often paired with elevated food and drink options. Think bowling alleys like Bowlero, where interactive arcades meet inventive menus. Sportainment, however, focuses specifically on integrating sports into the dining experience. This isn’t merely about broadcasting a game on large screens while patrons sip beer. Instead, it’s about creating immersive, interactive environments where guests can actively

participate in sports while enjoying elevated culinary offerings. Sportainment appeals to a diverse audience—from seasoned athletes to casual players looking to try something new.

Sportainment—The Perfect Fusion of Play and Plates

In the Sportainment realm, the focus is often on introducing guests to sports they may never have tried in a low-pressure, fun environment. According to the National Golf Foundation, over 50 percent of Topgolf guests have never played golf before. Venues like Topgolf offer a welcoming and entertaining introduction to sports, eliminating the intimidation factor of traditional settings like golf courses. Guests don’t need to invest in equipment or worry about keeping pace with seasoned players. Instead, they

can enjoy a social outing with friends or family while sampling thoughtfully crafted menus. This accessibility is key to Sportainment’s success. Guests might come for the sport but stay for the elevated food and beverage (f&b) options, creating a dynamic balance between play and indulgence.

Leading Sportainment Concepts

Sportainment venues are redefining how we engage with sports in a dining setting. Here are some standout examples in the space:

1. F1 ARCADE F1 Arcade is a cutting-edge sportainment destination that brings the adrenaline of Formula 1 racing to life in an immersive social setting. Guests experience the thrill of racing through state-of-the-art F1 simulators that replicate the precision,

PUTTSHACK HAS REVOLUTIONIZED MINI GOLF WITH A HIGH-TECH TWIST, BLENDING GAMEPLAY AND INNOVATIVE TECHNOLOGY WITH CURATED FOOD AND DRINK MENUS.

speed, and intensity of real-world Formula 1 tracks. With options for casual play, competitive races, and group bookings, F1 Arcade caters to racing fans and casual enthusiasts alike.

2. PUTTSHACK Puttshack revolutionizes mini-golf with a high-tech twist, blending classic gameplay with innovative technology to create an unforgettable social experience. Its interactive courses feature automated scorekeeping, unique game mechanics, and a variety of challenges designed for players of all ages and skill levels. Puttshack venues are also known for their stylish interiors, buzzing social atmosphere, and curated food and drink menus, making it a top destination for group outings, date nights, and corporate events.

3. SPIN & BOUNCE Ping pong gets an upgrade with SPIN and BOUNCE. SPIN offers Olympic-caliber tables, while BOUNCE incorporates projection mapping technology to enhance gameplay. Both combine social sports with craft cocktails and creative dishes, attracting both casual players and serious competitors.

4. FLIGHT CLUB Flight Club elevates the classic pub game of darts with groundbreaking tracking technology, globally inspired dishes, and craft cocktails. While darts are a serious sport in the U.K., Flight Club transforms it into a social activity for U.S. audiences, prioritizing F&B over gameplay.

5. CHICKEN N PICKLE As pickleball surges in popularity, Chicken N Pickle has capitalized on the trend with venues combining pickleball courts and chef-driven restaurants. The concept is family-friendly and offers a mix of recreational play and high-quality food, making it a versatile option for diverse audiences.

6. BATBOX For baseball enthusiasts, Batbox provides an immersive experience with tech-infused batting cages, social spaces, and inventive menus. Guests can enjoy the thrill of the sport without stepping onto a traditional field. The first location is opening in Texas in 2025.

7. TOPGOLF Topgolf revolutionized golf by making it accessible, social, and entertaining. Combining driving ranges with food, cocktails, and music, it creates a casual atmosphere where players of all skill levels feel welcome. Its success demonstrates the value of blending beginner-friendly sports with elevated dining.

Sportainment is High-Tech

One of the driving forces behind Sportainment’s rise is the integration of cutting-edge technology. By enhancing gameplay, tech innovations make sports more engaging and accessible to a wider audience. Examples include:

• PUTTSHACK’S TRACKABALL TECHNOLOGY

Puttshack uses patented sensors and high-tech balls to track players’ scores automatically, freeing guests to focus on fun and competition.

• FLIGHT CLUB’S DART TRACKING Flight Club’s proprietary technology ensures accurate scoring and allows for interactive gameplay modes, making darts more immersive.

• BOUNCE’S PROJECTION MAPPING Projection mapping technology creates dynamic ping pong experiences, combining visuals with gameplay to captivate players.

By eliminating barriers like manual scorekeeping or complex rules, these technologies make sports approachable for novices while still engaging experienced players.

Gameplay vs. Food & Beverage

In Sportainment venues, the allocation of spending between gameplay and F&B often determines the target audience and overall experience. Some concepts, like Five Iron Golf, prioritize high-end gameplay features, attracting sports enthusiasts looking to hone their skills. Others, like Flight Club, emphasize F&B, creating a more social and casual atmosphere. Regardless of where they fall on this spectrum, successful Sportainment venues recognize the importance of offering high-quality food and drink. Guests may come for the sport, but the culinary experience often keeps them

coming back. Craft cocktails, shareable plates, and globally inspired dishes have become standard in these spaces, elevating the overall experience.

The Future of Sportainment in FSRs

As Sportainment continues to evolve, we can expect further innovation in both gameplay and F&B offerings. The integration of augmented reality ( ar ) and virtual reality (vr) may introduce entirely new ways to interact with sports. Additionally, sustainability and wellness trends could shape menus, with an increased focus on plant-based options and locally sourced ingredients.

As the demand for experiential dining grows, more FSRs are likely to incorporate Sportainment elements to stay competitive. This could include partnerships with sports tech companies, collaborations with professional athletes, or even mobile apps that gamify the dining experience.

Sportainment is redefining the full-service dining experience, combining the thrill of sports with exceptional food and drink. These venues invite guests to step out of their comfort zones, try something new, and enjoy every moment—whether they’re scoring points or savoring dishes.

By embracing cutting-edge technology and elevating culinary offerings, Sportainment concepts deliver unforgettable, interactive experiences that keep customers coming back. As this trend accelerates, restaurants that embrace this dynamic fusion will not only attract diverse audiences but also set the standard for the future of dining. The game is on, and the winners are those who offer more than just a meal—they deliver an adventure.

Mathew Focht is the founding managing partner of EMERGING and a leader in scaling restaurant and entertainment brands. Over his 25+ year career, he has supported hundreds of founders and CEOs, helping early-stage concepts grow into national leaders. He has also founded Emerging Concepts, Consolidated Concepts, and FB Insights.

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JASON CORTELLESSO

ROLE: President, Creative Director

BRAND: Notorious Hospitality Group

LOCATIONS: 5

FOUNDED: 2020

HQ: Providence, RI

With multiple restaurants under its belt (including Brass Monkey, BlackSheep, and Eddies Last Call), Notorious Hospitality Group is moving forward with expanding its flagship concept Sport&Leisure, created by Jason Cortellesso. The brand has two locations in Providence and East Greenwich, Rhode Island, and has become known not only for its elevated pub fare and creative cocktail menu, but also for its sportsthemed merchandise line that has small batch, limited drops. FSR chatted with Cortellesso about the elements that make the brand and this strategic approach primed for success.

BY CALLIE EVERGREEN

Betting on the Merch Movement

Can you describe Sport&Leisure?

Sport&Leisure is more than just a bar or restaurant; it’s a lifestyle experience. I wanted to craft a space where people could immerse themselves in an environment that feels both nostalgic and forward-thinking. The design is a fusion of retro materials, futuristic elements, and organic textures. It’s not just about serving great food and drinks— it’s about creating a vibe, a place where people connect, celebrate, and create memories.

What sets the brand apart?

How we integrate design, culture, and branding. Everything from the layout of the space to the menu and even the merchandise line is intentional. The merchandise is more than just an extension of the brand—it’s a way for our guests to take a piece of that experience home with them. Our community has embraced it, and the brand has grown rapidly as a result. I’ll only do on-premise drops, using that to force people in the doors on usual “off” nights like a Tuesday to help bring people in.

Can you share more about the merchandise side of the business?

I’ve combined streetwear fashion with the pulse of current pop culture events and iconic legendary brands to create merch that’s both cutting edge and timeless. To maintain exclusivity and elevate its value, we never reprint any designs—once a drop sells out, it’s gone for good. This commitment to quality and rarity makes each piece a true collector’s item and a perfect reflection of the bold, innovative Sport&Leisure lifestyle.

And what has the response from your fan base been?

We’ve been fortunate to resonate with a wide audience, becoming a destination for both locals and visitors, and the buzz has been incredible. The Moto Jersey was the piece that really set us apart, and we saw it reselling for over $100 once it sold out. We’ve tapped into something that feels both personal and universal—a space that’s innovative, welcoming, and effortlessly cool. I’m really excited about the future as we continue to expand.

AROMA JOE’S:

The Right Fit for a Food Franchisee Looking to Diversify

Seeking entrepreneurs with a passion for positivity.

IN 2000, FOUR COUSINSTWO SETS OF BROTHERS

embar ked on a mission to bring exceptional coffee and a positive customer experience to New England. Even then, they had a passion for positivity—and the Aroma Joe’s brand was born.

Aroma Joe’s is one of the nation’s leading handcrafted beverage franchises offering coffee and espresso drinks, signature flavor infusions, all-day food options, and signature AJ’s RUSH® Energy Drinks that have resonated with a new generation seeking their daily energy in new and unique libations.

Aroma Joe’s goal remains to serve each customer a great product with care and enthusiasm and positively impact each community. With 115 stores now open, the brand is expanding throughout existing and new markets with multiunit franchise opportunities. Advantages include a low initial franchise fee compared to other coffee business opportunities, varying build-out options, proven community engagement tactics, and an ethos based on positively impacting people. Aroma Joe’s provides a cost-effective franchise opportunity with an estimated initial investment that starts at under $600,000, including the $25,000 franchise fee.

“Our current focus is existing market growth—given the strong demand—with additional expansion efforts in new markets,” says Dave Tucci, president and chief operating officer. “Aroma Joe’s success is due largely to our franchisees’ passion for positively impacting their customers and their communities. All we bring is a simple, proven, scalable model, a powerhouse support team, and the playbook for operational excellence, product innovation, strategic marketing expertise, purchasing power, ongoing training, and a few other benefits as well. Our small footprint and uncomplicated operational model also make Aroma Joe’s a great option for current restaurant owners or franchisees in the food

and beverage space looking to diversify or expand their existing portfolio.”

Why coffee? The U.S. coffee shop market is projected for steady growth, exceeding 41,300 outlets by year’s end. This trend is expected to continue, reaching an estimated 45,200 coffee shops by September 2028. Aroma Joe’s focuses on the U.S. consumer’s desire for specialty coffee. With a projected market size exceeding $52.4 billion in the next 12 months according to World Coffee Portal and Toast POS, Aroma Joe’s positions franchisees to capitalize on this trend. And cold brew continues its reign, with a reported 8 percent increase in daily consumption by U.S. coffee shop patrons. Aroma Joe’s offers a variety of delicious cold brew and energy drink options that have gained a cult-like reputation.

Due to the ongoing and heightened brand interest, franchise development leader Erica Tarnowski was hired in 2023 to help take Aroma Joe’s into its next phase of strategic growth. “Joining a brand with such strong momentum built by a passionate, caring team of people driven by an unwavering commitment to excellence has been incredible. I’m excited about the opportunity to capitalize on this momentum while continuing to promote sustainable growth with the right franchisees, in the right markets, at the right time.” RF

Prime Franchise Opportunity in the $41.3 Billion Pizza Industry

Provide your community with the best pizza value anywhere.

PIZZA HAS ALWAYS BEEN A BELOVED STAPLE in American culture, and its popularity continues to grow. According to a recent survey by Mintelmore, more than 93 percent of consumers order pizza at least once a month. This popularity has increased consumer spending in the quick-service restaurant pizza category to $41.3 billion in 2023, according to Statista.

Responding to the dynamic growth of the pizza industry, Cicis Pizza is actively expanding its footprint nationwide. Since its first opening in 1985 in Plano, Texas, Cicis has been synonymous with all-you-can-eat pizza, pasta, salad, and dessert. With over 270 locations across 23 states, Cicis continues to provide memorable dining experiences for friends and families, cementing its status as an iconic brand in the pizza buffet category.

• TOTAL GLOBAL LOCATIONS: 275 START-UP COSTS: $694,965$1,019,140 NET WORTH REQUIREMENT $500,000 TOTAL YEARS OF BRAND RECOGNITION 39

Cicis Pizza is a great franchise opportunity for potential owners with a strong ROI and multiple revenue streams. “With its all-you-can-eat model, game rooms, and value-driven promotions, Cicis equips franchisees with multiple strategies to attract and retain customers, ensuring consistent income and growth potential,” says Jack Hall, franchise sales manager for Cicis Pizza.

Offering comprehensive support to its franchisees, Cicis provides initial training, marketing support, ongoing operational assistance, and access to a dedicated franchise support team. “This ensures that franchisees are well-equipped to run their business efficiently and effectively, maximizing their potential for success,” Hall says.

The brand differentiates itself from its competitors through innovative menu offerings and partnerships with household names like Oreo® and Kellanova. “Recent fan favorites include the massive Piezilla, a 64-slice pizza, and the Chicken and Eggo® Waffles Pizza,” Hall says.

By continuously innovating its menu, Cicis Pizza has adapted to changing market trends and consumer preferences. It has enhanced its digital

presence and created a modern, inviting atmosphere in its restaurants. “Cicis is enhancing customer experiences with the pilot launch of Cicis Listens, a feedback platform accessible via QR code on carryout boxes and dining tables, allowing guests to easily share their thoughts and help us provide the best guest experiences,” Hall says.

Cicis current franchise locations have experienced a lot of success. For example, Frank and Judy Rogers have owned Cicis franchise locations since 1990 and have signed a 6-unit agreement for new locations in Texas. “Their journey exemplifies the family-oriented values that Cicis represents,” Hall says. “Additionally, involving their two children as area managers, the Rogers family is building a legacy that spans generations.”

As for future growth and expansion, Cicis is continuing its strategic reach into thriving markets such as Atlanta, Georgia, Dallas/Fort Worth, Texas Richmond, Virginia, and other regions across the country. “Cicis invites new franchise owners to join its thriving ‘eatertainment’ buffet concept, which combines our beloved all-you-can-eat pizza buffet with game rooms, setting us apart in the industry. Our model continues to flourish by offering a vibrant and interactive dining experience that appeals to families and friends throughout communities,” Hall says.

-By Abby Winterburn RF

THE CICIS OF THE FUTURE IS HERE

Cicis Pizza is uniquely positioned for success! For 40 years, we have remained TBPVA™ The Best Pizza Value Anywhere, providing our guests a highquality, all-you-can-eat pizza, pasta, salad and dessert buffet for a low price and endless fun in our game rooms.

COMPREHENSIVE SUPPORT

Cicis offers comprehensive training, real estate expertise, construction assistance, a franchise business consultant and marketing support.

ESTABLISHED DISTRIBUTION

National distribution company is in place to provide the best market value on all goods and equipment for operating your restaurant.

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GAME CHANGING REVENUE

As a key revenue driver, Cicis franchisees often add a game room to their restaurants. Three different game room options vary in size, each offering strong ROI.

Creating a ExperienceDifferentiated in the Competitive Fast Casual Space

Fuzzy’s Taco Shop’s distinctive concept and approach is fueling expansion opportunities nationwide.

IN A CROWDED FASTCASUAL DINING LANDSCAPE, STAND ing out is no easy feat. Beyond a quick bite, guests are more intrigued to seek out memorable dining experiences that combine great food, a vibrant atmosphere, and a brand they can connect with. For Fuzzy’s Taco Shop, these elements have always been at the core of its differentiation. From the brand’s fresh flavors to its relaxed, fun-loving vibe, Fuzzy’s continues to carve out a unique space in the fast-casual market. The brand’s nationwide expansion highlights its strong franchise system and has demonstrated significant investment potential for growing franchisee groups.

occasion, from casual lunches to happy hours and late-night gatherings. This ability to combine high-quality food with an inviting atmosphere has helped Fuzzy’s strike the right balance between fast-casual convenience and a memorable dining experience.

Fuzzy’s unique brand culture and fun, laid-back vibe distinguish the brand from other dining experiences. With its colorful and locally inspired décor, Fuzzy’s creates an experience that feels casual, exciting, and full of personality. For guests, Fuzzy’s is more than a meal, it’s a destination to gather and enjoy quality time rather than settling for a quick bite. This atmosphere resonates deeply with a wide range of demographics who value dining experiences that reflect their lifestyle.

Fuzzy’s differentiated concept is not only good for guests, but it’s great for business. The brands’ flexible restaurant formats allow franchisees to capitalize on opportunities in urban, suburban, and nontraditional spaces alike. With the brand’s focus on operational simplicity and strong support systems, franchisees are equipped with the tools and resources to navigate an increasingly competitive market. Brian Bogert, a franchisee in Oklahoma with over a decade of experience owning and operating Fuzzy’s restaurants, has benefitted from these advantages and has witnessed firsthand the strong returns.

Guests aren’t just visiting their local Fuzzy’s for ordinary tacos, they’re coming for dishes that deliver a punch of flavor with every bite. This dedication to menu innovation sets the brand apart from competitors as its restaurants offer unique items that keep guests engaged and attract newcomers.

Fuzzy’s bar program also plays a huge role in the brand’s appeal. With its famous margaritas, Fuzzy’s creates a destination perfect for any

“I think the margins at Fuzzy’s for fast casual are better than a lot of the other concepts out there,” Bogert says. “I mean, it’s provided myself and my partner’s livelihood for 14 years. This is a simple equation.”

As the fast-casual industry continues to evolve, Fuzzy’s Taco Shop remains ahead of the curve by staying true to its core differentiators: fresh food, a vibrant culture, and a destination experience that guests can’t find anywhere else. For franchisees looking to invest in a concept that stands out, Fuzzy’s Taco Shop delivers the perfect blend of flavor, fun, and opportunity. RF

Fuzzy’s Taco Shop, the taco-led fast casual restaurant is sweeping the nation, seeking driven multi-unit owners who want to bring flavorful tacos, famous margs and fun times to markets across the United States.

Why Consider Fuzzy’s Taco Shop Franchise

•Fresh Flavors and Good Vibes

•Unique Signature Tacos

•Four Dayparts – Breakfast, Lunch, Happy Hour, Dinner

•Flexible Prototypes – Traditional Taco Shop and Taqueria

Golden Corral’s Variety of Growth Options Add Value to Franchising

AMERICA’S LARGEST ALLYOUCANEAT

BUFFET CONCEPT IS ON

an ambitious journey to expand its footprint, tapping into the growing demand for family-friendly value dining. For over 50 years, Golden Corral has evolved to meet the changing preferences of its guests while staying true to its values of delivering variety, value, and a welcoming environment.

At the heart of this expansion is Golden Corral’s commitment to supporting franchisees with a time-tested business model. The brand offers a range of development options, including free-standing, ground-up buffets, existing restaurant conversions, and non-traditional retail spaces such as malls and endcaps. This flexibility ensures franchisees can maximize their investments and successfully develop even the most challenging markets.

Golden Corral’s real estate strategy prioritizes visibility, accessibility, and strong market demographics to attract guests seeking a familyoriented unlimited buffet experience. For mid to large-size markets, the brand seeks locations with 120,000 people within 15 minutes and 160,000 within 20 minutes, while smaller markets should serve 45,000 people within 15 minutes and 70,000 within 20 minutes. Traffic counts of at least 30,000 cars daily and proximity to retail and commercial businesses drive

SALES

LOCATIONS: 350+

consistent foot traffic to new locations.

“Real estate flexibility and tailored market strategies are critical to our growth,” says David Conklin, chief development officer at Golden Corral. “We’re empowering franchisees to take advantage of diverse opportunities, whether building from the ground up or repurposing existing restaurant spaces.”

From assisting in site selection and construction to robust training programs for management and co-workers, the brand offers a clear roadmap to success. Franchisees benefit from ongoing operations and marketing support, tested operational systems, and the purchasing power of a nationwide network. They also have a voice in shaping the company’s direction through the Franchise Advisory Council, where elected representatives work with Golden Corral leadership on key initiatives.

“Our ideal franchisee is someone who shares our vision and is committed to building something special in their community,” Conklin says. “Golden Corral is more than a buffet—it’s a gathering place where families and friends come together over great food with unmatched variety and value for everyone.”

The buffet brand’s approach to franchising includes innovations in dining formats to meet the needs of today’s consumers and franchisees alike. While the brand’s buffet model remains central to its identity, it has also embraced off-premises dining as an integral part of franchisees’ sales on the restaurant level.

“We’ve worked hard to optimize our business by streamlining operations and improving kitchen efficiency,” Conklin explained. “Our focus on delivering exceptional value gives us a strong advantage and positions us for sustainable growth.” These efforts have allowed the brand to maintain competitive pricing while others in the family dining category have raised prices or reduced portion sizes.

With a clear vision and a flexible operational model, Golden Corral represents a new era of family dining. Entrepreneurs seeking to grow with a family-oriented restaurant brand will find Golden Corral’s legacy, innovation, and dedicated support team to be the foundation for long-term growth potential. RF

THE ALOHA ADVANTAGE: Hawaiian Bros’ Unique Path to Nationwide Expansion

HAWAIIAN BROS IS MORE THAN JUST A RESTAURANT; IT’S A MOVE ment dedicated to spreading positivity through the Aloha Spirit. At the heart of its success lies a commitment to 'ohana, or family, which permeates every aspect of the business. Founded on principles of honor, inclusion, and gratitude, Hawaiian Bros treats every team member and guest with dignity and respect, celebrating diversity while embracing common ground.

and community. Whenever a new restaurant opens, Hawaiian Bros honors local first responders, medical personnel, academic staff, students, and business employees with a free plate lunch, reflecting its commitment to giving back.

Blending the speed of traditional quick-service restaurants with the quality of fast-casual dining, Hawaiian Bros’ leverages technology, including drive-thru handheld tablets and dining room kiosks to enhance the customer ordering experience with a heightened focus on speed and accuracy. An in-person tour guide welcomes guests at a kiosk for menu introductions and ordering. With a 4.7star rating from more than 330,000 customer reviews, it’s clear Hawaiian Bros’ vibe and island-inspired plates are winning with guests.

Hawaiian Bros’ menu is simple yet craveable, featuring generous portions of fresh, quality ingredients, all prepared without freezers, fryers, or microwaves—all served in 30 seconds or less. The island-inspired plate lunch concept offers a variety of juicy chicken glazed with sweet, savory, or spicy sauces or slow-roasted pork, macaroni salad, a bed of steamed white rice or vegetables, and for something sweet, the smooth and delicious tropical Dole Soft Serve®.

Since opening its first location in 2018, Hawaiian Bros has rapidly expanded to more than 60 company and franchised locations across nine states. This growth is a testament to the brand’s dedication to quality

Operational efficiencies allow us to deliver incredibly fast speed of service. Valueengineered restaurant prototype innovations include a dedicated drive-thru window for thirdparty delivery drivers. Franchisees may also develop restaurants in diverse trade areas using multiple restaurant formats, including drivethru, in-line, and endcap.

The brand’s success has not gone unnoticed. Hawaiian Bros has earned a variety of prestigious awards since its opening in 2018, including a number one spot on Ingram’s Corporate Report of the Top 100 fastest growing companies, the number seven spot on QSR Magazine’s 40/40 List of America’s Hottest Startup Fast Casuals, inclusion in Nation’s Restaurant News 100 Under 100 Emerging Restaurant Chains, a spot on Fast Casual Top 100 Movers & Shakers’ list, plus many more.

Hawaiian Bros’ strategic expansion focuses on selecting seasoned multi-unit franchisees who share its vision and values. Since March 2023, the brand has signed agreements with nine multi-unit franchisees to develop over 170 restaurants across 32 markets in 10 states. This robust expansion plan underscores Hawaiian Bros’ commitment to sustainable growth and community impact. RF

• Island-inspired plates with sweet, savory and spicy options.

• Simple menu with less than 100 SKUs (6 Entrees, 5 Sides and 1 Dessert)

• No freezers, no fryers, no microwaves

• Rapidly growing, emerging concept with 60+ locations in 9 states, founded in 2018

• 30 seconds or less speed-of-service at the drive-thru windows

•Multiple flexible building formats (drive thru, end cap, in-line, 2nd generation building conversions)

Now’s the Time to Hit the Grounds Running with The Human Bean

Drive-thru coffee is trending up, transaction times are trending down.

MORE

THAN EVER, TODAY’S CONSUMER demands quick and convenient beverage and food transactions.

That can be surmised from the latest data trends in the coffee and drive-thru industries. According to a new study from Placer. ai, year-over-year visits to coffee chains increased in every state from mid-2023 to the first half of 2024—to the tune of roughly 5.1 percent overall traffic growth in the U.S. Why the growth? After the stay-at-home work during the pandemic, more employees are stepping back into coffee rituals that take place at drive thrus instead of the kitchen. Specialty flavor trends like cold brew and energy drinks are also on the rise, while customers look for affordable indulgences.

If you ask Dan Hawkins, co-founder and CEO of The Human Bean, it’s a blend of the above plus a personal touch that’s more qualitative.

“It starts with great coffee and convenience, but when you combine that with people and relationships, it’s a recipe for success,” Hawkins says. “Our support team has decades of drive-thru coffee experience. We have people who are committed to making sure customers leave happier than when they arrived, so the growth makes sense.”

As demand for coffee increases, drive thrus are getting faster, too. An annual study by Intouch Insight reports the average time spent in a drive-thru lane shrank by 29 seconds in 2023. Even though it translates to less contact time with customers, Hawkins says speed and a personal connection can go hand in hand.

“We’ve updated our menuboards and processes so that ordering moves faster, and our guests are left with more time to make a human connection,” Hawkins says. “While we continue to lower transaction times, which results in improved throughput, we remain passionate about

providing that special moment our guests have come to love. It all begins and ends with quality beverages and food items, but the engaging personal experience is a large component of compelling our customer’s return visits. It’s a balance we’ve perfected over 26 years.”

The chain, headquartered in Medford, OR, operates in 23 states, and that number continues to grow. With over 260 stores open or in development, available markets are closing. Counties in Oregon, Ohio, Texas, and Colorado are already making the list of now-unavailable territories, ensuring current owners and operators can capitalize on their investments.

“It seems that the world is turning in terms of convenience and treating yourself, and we’re going to be in the right spot for a long time,” says Scott Anderson, The Human Bean COO.

The coffee industry at large would appear to agree. With 67 percent of adults reporting having a coffee in the last day, taking a shot on the coffee-convenience model means investing in a product that’s not likely to go out of style anytime soon.

“When hundreds of stores turn into thousands,” Anderson says, “we’ll still be treating people like kind Human Beans.” RF

$881,875

K9 RESORTS: Leading the Robust Petcare Category With the Pinnacle of Quality and Strong ROI

and profit. The growing demand for high-end pet services, combined with the franchise’s proven track record, presents an exciting opportunity to tap into a lucrative market. With a strong emphasis on quality and customer satisfaction, K9 Resorts franchises are well-positioned to deliver impressive returns on investment.

Founded by Steven and Jason Parker in 2005, they continue to break new operational ground but have quickly become model franchisors. Building out an industry-leading team of high-caliber executive talent, they are not only positioned to capitalize on the market opportunity for today, but continue to lead into the future.

K9 RESORTS FRANCHISE IS REDEFINING THE PREMIUM PET CARE

industry, offering an unparalleled opportunity for investors seeking exceptional returns. As the quality leader in luxury boarding and daycare, K9 Resorts has positioned itself at the forefront of a rapidly growing market. Pet owners are treated to the ultimate customer service, ensuring their furry companions enjoy comfort and enjoyment beyond compare. This commitment to excellence translates into a robust business model that delivers best-in-class financial performance for franchisees.

What sets K9 Resorts apart is its unwavering dedication to becoming the category leader in the pet care space. With a highly engaged franchisor team, investors can feel confident in the support and guidance provided throughout their journey. The franchise’s focus on luxury pet care not only meets but exceeds the expectations of discerning pet owners, creating a loyal customer base and steady revenue streams.

For potential investors, K9 Resorts offers a unique blend of passion

As the $150B pet industry continues to soar, K9 Resorts Luxury Pet Hotel is primed to reach new heights as it grows its brand footprint. In 2024, the brand cemented its reputation as an industry leader with 32 secured franchise agreements, a 33 percent increase in open locations compared to last year, and a more than 10 percent increase in AUV for locations open more than one year. With a commitment to excellence, K9 Resorts continues to set the bar through unprecedented growth.

As K9 Resorts steps into its 20th anniversary year, the brand sets its sights on opening 25 new resorts and awarding more than 30 franchise licenses in 2025.

“Our 2024 growth story isn’t just about numbers, it’s about people,” says Jason Parker, co-founder and CEO of K9 Resorts. “We have welcomed an impressive roster of franchisees who come from systems like McDonald’s and Planet Fitness, which further validates the strength of our brand. These seasoned entrepreneurs understand how to build businesses that deliver exceptional experiences.”

Ready to explore this exciting opportunity in the booming pet care industry? Learn more about K9 Resorts Franchise opportunities and discover how you can be part of redefining premium pet care while achieving your financial goals. RF

"After decades of QSR ownership, it's refreshing to have plenty of room to develop a market, without the roundthe-clock challenges inherent with foodservice."

Richard Stull

Former

PHENIX SALON SUITES: A Prime Investment for Restaurant Operators Seeking PortfoliosDiversified

Restaurant operators are turning to salon suites for scalable, semi-absentee investments.

PHENIX SALON SUITES, A PIONEER IN THE SALON SUITE INDUSTRY

with 450 locations open or under development worldwide, offers a semi-absentee business model designed for entrepreneurs seeking to diversify their portfolios. This model allows franchisees to maintain their existing careers or pursue other interests while owning a business that demands limited day-to-day operations.

Phenix Salon Suites creates co-working spaces for the health, beauty, and wellness industry by providing individual suites for professionals to run their businesses. This flexible, tenant-driven model shifts the responsibility of daily operations to the professionals leasing the suites, allowing franchise owners to oversee the business on a part-time basis. For restaurant operators accustomed to managing labor-intensive establishments, this model offers a scalable, efficient that requires minimal staffing, often with just 0-1 employees.

Several members of the corporate team at Phenix bring restaurant industry experience. Philip Watson leads development at Phenix and previously worked as the director of franchise development with Tropical Smoothie Cafe. Prior to becoming the CEO and president at Phenix Salon Suites, Brian Kelley, financed and operated over 100 locations with brands such as Jersey Mikes, Blaze Pizza, and Hardee’s. Their deep understanding of the operational demands faced by restaurant operators highlights Phenix as a compelling investment opportunity.

Franchisee, Nick Stauff, is one of several restaurant operators who transitioned to Phenix Salon Suites for its semi-absentee model. “As a busy restaurant operator, I was looking for a business that would allow me to step back from daily operations while still staying involved,” Stauff says. “Phenix’s model fits perfectly with my lifestyle. I have more time to spend with my family, and I can still manage the salon suites with minimal hands-on commitment.”

Another success story comes from Aaron Kumar, who operates several restaurant franchises and brought Phenix Salon Suites to the UK. “Phenix offers a great opportunity for restaurant owners looking to diversify their investments,” Kumar says. “The model is efficient, and the demand for

beauty services is consistently strong, providing a solid foundation for success.”

Phenix Salon Suites allows beauty and wellness professionals to rent suites to operate their businesses independently. This creates a flexible work environment for stylists, estheticians, and other beauty experts while providing franchisees with steady rental income. For operators like Stauff and Kumar, this model offers an opportunity to earn revenue with minimal day-to-day involvement and staffing needs.

The company’s franchise growth speaks to its success, with many restaurant operators now choosing Phenix as a complementary addition to their business portfolios.

Phenix Salon Suites has been recognized for its growth and success, consistently ranking on Entrepreneur magazine’s Franchise 500® list, reflecting its strong performance and franchisee satisfaction. With its tenant-driven model, semi-absentee structure, and appeal to operators seeking diversification, Phenix Salon Suites continues to prove itself as a profitable, low-maintenance business opportunity with significant potential for success. RF

Slim Chickens International Approach to Balancing Global Consistency With Local Adaptation

Slim Chickens’ strategy for making Southern hospitality a global phenomenon.

FOR ANY FRANCHISE ENTERING INTERNATIONAL MARKETS,

BAL ANCING global consistency and local adaptation is essential. Slim Chickens, a leader in the fast-casual better-chicken segment, has found the sweet spot. With nearly 300 opened locations worldwide and 1,200 more in development, Slim Chickens has proven that Southern hospitality can resonate across borders.

By leveraging a flexible master franchise model, the brand has extended its quality, hand-breaded chicken tenders to markets as diverse as the United Kingdom, Turkey, and Germany. This approach empowers local operators to tailor to regional tastes and cultural preferences while upholding Slim Chickens’ commitment to high standards and quality. As the global fast-casual market is expected to exceed $302.5 billion by 2028, Slim Chickens is emerging as a key player by successfully navigating the challenges of international expansion with a blend of consistency and adaptability.

Pillars of Global Growth

At the heart of Slim Chickens’ international strategy is a commitment to

quality, authenticity, and Southern hospitality. These values drive everything from craveable menu items, such as hand-breaded chicken tenders and 14 house-made dipping sauces, to friendly service.

Maintaining these standards across international markets is no small feat. Slim Chickens ensures consistency through comprehensive training programs, operational guidelines, and support systems for franchisees. These tools empower franchise partners to replicate the brand’s core experience, whether in Berlin, Istanbul, or London, ensuring that customers worldwide enjoy the same exceptional dining experience as in Arkansas, where the brand was founded.

Consistency may be key, but Slim Chickens also recognizes that local adaptation is vital for success in international markets. In the UK, the menu features halal-certified chicken, while in Turkey, the brand aligns marketing campaigns with cultural expectations. This strategy fosters customer trust and loyalty while preserving the brand’s identity.

Shared Values, Trusted Growth

Strong franchisee partnerships who believe in the brand’s concept are central to Slim Chickens’ success. Boparan Restaurant Group (BRG), the brand’s master franchisee in the UK, exemplifies this approach. With over 60 locations established, BRG has successfully maintained Slim Chickens’ brand standards while tailoring operations to local demands. Following its UK success, the group recently signed a 50-unit development deal in Poland, often achieving multiple store openings within a single month.

Every new market represents a unique puzzle to solve. For its Istanbul airport debut, Slim Chickens carefully considered the needs of both local diners and international travelers, tailoring its operational strategies and menu items to suit diverse customers. In 2025, the brand is setting its sights on further international business, focusing on sustainable growth while honoring its Southern roots.

Setting the Standard for Global Franchising

As the fast-casual market evolves, Slim Chickens’ strategic approach positions it not just as a participant but as a leader in the global arena. With every new market, the brand reinforces its Southern roots while embracing the diverse tastes of the world—setting the stage for a bright future in the global fast-casual space. RF

How Smalls Sliders is Continuing to Redefine the Quick-Service Restaurant Industry

Innovative design and strategic growth from Smalls Sliders captivates the nation’s top restaurant franchisees.

WHEN

IT

COMES TO THE QUICKSERVICE

RESTAURANT INDUSTRY, innovation often drives success. For Smalls Sliders, that innovation is rooted in a straightforward yet powerful idea: delivering a memorable guest experience through a hyper-focused menu and modular buildout design. Founded with a mission to perfect the cheeseburger slider, Smalls is proving that simplicity can make a big impact.

Smalls Sliders has seen impressive growth since its launch, with over 350 Cans open or under development. These instantly recognizable, brightly colored Smorange® restaurants are compact but mighty, housing state-of-the-art kitchens. Their 750-square-foot Cans are not only cost-efficient for franchisees but also designed to maximize operational

efficiency and guest convenience.

Every element of the Smalls experience is carefully considered and implemented for optimal impact—from the Can Drop events that signal the beginning of new development to the vibrant, community-centered atmosphere. By prioritizing outdoor spaces, intuitive drive-thru lanes, and walk-up windows, Smalls is able to foster a seamless and inviting guest experience that caters to convenience without sacrificing quality.

For potential franchisees, Smalls Sliders represents an attractive opportunity to enter a thriving segment of the quick-service restaurant market. The simplicity of the menu— focused on cheeseburger sliders, waffle fries, and shakes—not only appeals to consumers but also simplifies operations. This allows franchisees to deliver a high-quality product consistently while keeping overhead low. As Smalls continues its nationwide expansion, its innovative approach to quick-service restaurants is setting a new standard for what’s possible in the industry. By combining operational efficiency, bold branding, and an unwavering commitment to guest satisfaction, Smalls isn’t merely growing, it’s transforming the quickservice landscape.

For restaurant leaders and franchisees that are seeking a strategic investment, Smalls Sliders offers the perfect blend of simplicity and scalability. Smalls is well positioned to make a big impact in any market it enters— with over 30 states in the pipeline.

Smalls Sliders is led by CEO Maria Rivera, widely regarded as a trailblazer in the restaurant industry and who is now driving the brand’s dynamic growth while staying true to its roots. RF

JOIN THE HOTTEST BRAND IN THE INDUSTRY.

CURRENTLY SELLING FUTURE EXPANSION

750 SQ. FOOT UNIQUE MODULAR CAN DESIGN INTENTIONALLYSIMPLE MENU

STREAMLINED OPERATIONS WITH LOW FOOD COSTS

MULTIPLE WAYS TO ORDER: DRIVE-THRU, WALK-UP, ORDER AHEAD, AND DELIVERY

READYTO

READY TO #SLIDETHRU?

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Increase Revenue Streams With This Franchise

Low-risk industry seeks franchisees.

OPERATING A RESTAURANT REQUIRES EFFICIENT MANAGEMENT, great customer service, and adaptability. As restaurant operators know, these skills contribute to success across industries. While entering a new sector may seem intimidating, many skills overlap, making it easier for franchisees to diversify their portfolio.

Diversifying a franchise portfolio offers financial stability by providing multiple income sources and reduces risk. As shown in the past few years, industries are affected differently by economic cycles. While restaurants may face challenges during downturns, essential services like oil changes tend to remain stable.

exist at Valvoline Instant Oil Change. With an average guest ticket around $100 at company-operated stores and over 50 customer visits per day, our model is attractive to potential franchisees.”

The automotive preventive maintenance industry also offers consis-

With historical system-wide same-store sales growth, Valvoline Instant Oil ChangeSM continues to expand its franchise community with a proven model. “We have a tenured and well-capitalized franchise base that truly shares our people-first culture,” says Dave Erdmann, Director of Franchise Support. “We’re proud of our franchisees and see a great opportunity for growth-focused leaders who operate multi-unit businesses to join our success.”

Quick-service restaurants and automotive franchises thrive with a business model focusing on efficiency and customer satisfaction. “If a multi-unit quick-service restaurant operator who understands retail fundamentals considers our system, we believe they can find significant synergies and be successful,” says Adam Worsham, chief franchising officer. Restaurant operators face challenges like food spoilage. “In our model, the products we offer don’t expire,” Erdmann says. “Food waste doesn’t

tent demand with shorter operating hours and fewer employees than restaurants. “A company operated Valvoline Instant Oil Change sees an average labor investment of around 11 employees on payroll. This allows us to assign specific roles to each team member and create a memorable customer experience, regardless of location.” Erdmann says. Valvoline Instant Oil Change has specialized preventive maintenance services to enhance efficiency with focused training. Their award-winning training, proprietary technology, and SuperProTM process ensure team members are impactful quickly.

Managing over 900 company-operated stores across North America, Valvoline provides extensive expertise and tailored support. “From discovery day to onboarding, the process to become a Valvoline Instant Oil Change franchisee is smooth. Our company stores’ learnings are shared through marketing programs, the SuperProTM process, recruiting, and thorough training.” Erdmann says.

Franchising with Valvoline Instant Oil Change offers a stable, proven business model with strong support and consistent demand. Wellcapitalized, experienced retail operators could diversify their portfolio, reduce risk, and achieve financial growth. - By Olivia

Schuster

RF