After acquiring two large U.S. restaurant chains focusing on Italian cuisine earlier this year, GP Investments recently changed the focus of the restaurants’ menus and sourcing, in a move that will likely result in increased seafood purchasing.
Brazil-based GP Investments acquired Brio Tuscan Grille and Bravo Cucina Italiana in May 2018 for USD 100 million (EUR 88.6 million), then took the companies private and moved to house both entities under the newly formed FoodFirst Global Restaurants group. The headquarters for the new company, which consists of 110 restaurants nationwide, has been moved to Orlando, Florida.
Notably, FoodFirst’s founding philosophy, which focuses on healthy food, is likely to result in increased seafood purchasing, particularly Mediterranean fish, according to FoodFirst Chairman and CEO Brad Blum.
“We are seeking long-term partnerships with individuals who want to grow with us, much like we are with Tom Kraft, CEO of Norpac Fisheries Export in Seattle, an internationally-recognized expert in seafood sustainability and traceability,” he said.
Blum told SeafoodSource he wants to work with food suppliers that offer high quality product and consistent supply. FoodFirst’s Chief Culinary Officer John Imbriolo told SeafoodSource that the company is exploring potentially using more seafood indigenous to the Italian Mediterranean, such as branzino and octopus.
“In Italy, sourcing the best ingredient is ingrained in every chef from an early age. Knowing the supplier and how the ingredient is raised or farmed is as important as the ingredient itself. We…are adapting the same philosophy,” Imbriolo said. “By meeting our suppliers and producers, we are able to share our vision and passion for food with our suppliers and listen to their vision and passion for their product - thus creating a unique partnership."
FoodFirst’s executive team visits the Amalfi coast of Italy regularly to “help deliver an experience for Brio and Bravo guests – and other brands we may acquire or develop – a guest experience in their restaurants that more closely mirrors the authentic culinary tradition from this region of Italy,” Blum said.
FoodFirst also plans to expand the Brio and Bravo brands internationally.
In addition to Blum, members of the new restaurant group’s executive team include: Dave Pickens, president and COO; Rob Viveros, executive vice president of operations for Brio; and Lou Rios, senior vice president of operations for Bravo.
Photo courtesy of FoodFirst Global Restaurants
