Slapfish to make sustainable ‘seafood sexy again’ in six more states

California-based fast-casual seafood restaurant chain Slapfish is broadening its horizons, having signed a multi-state franchise deal which will introduce its fresh, sustainable dishes to Utah, Idaho, Arizona, Nevada, Colorado and Texas.

Founded by celebrity chef Andrew Gruel, the Slapfish concept – the restaurant aims to “make seafood sexy again” with its own brand of boat-to-plate – started out in a food truck and has since expanded to six restaurant units in the state of California, with 50 more storefronts in development.

A partnership with Fransmart, the development company behind the growth of Five Guys and Qdoba, is spurring the expansion. The franchisees are multi-unit operators with 40 other restaurant locations, said Slapfish. 

“Our model for making seafood sexy again through over-the-top chef-driven dishes is ready to scale through this territory,” Gruel said in a prepared statement. “With advanced technology and rigorous oversight in the seafood market, it is now possible to take high-quality, sustainable seafood inland.”

“We are ecstatic about this deal because it speeds up the process through which we will get Americans to eat more healthy seafood by introducing Slapfish to six more states,” added Gruel. “Slapfish is poised to take over the fast-casual seafood sector by partnering with like-minded, socially responsible franchisees like our current partners.”

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