March 09, 2015 // Franchising.com // Slapfish, a Huntington Beach, CA based chef-driven fast-casual seafood restaurant with an emphasis on serving fresh, sustainable dishes, is accelerating their robust expansion plans. Led by sustainable seafood guru and television personality Chef Andrew Gruel, Slapfish looks to ride their current tidal wave of success into the rest of 2015 and beyond.
On the heels of the opening of its third location in California and following its international franchise debut in Dubai, Slapfish unveils its early expansion plan for 2015 with four new stores set to open in the U.S. With the first of three new franchise stores, one is scheduled to open this April at the Los Angeles International Airport (LAX), further expansion will quickly follow with other franchise locations on both coasts in May – one store in Maryland at the Baltimore-Washington International Airport (BWI) and another in University Center, located near the University of California – Irvine campus in Orange County. Executive Chef/Owner Andrew Gruel also reveals that Slapfish will open another non-airport corporate location in Los Angeles, this fall, in a yet-to-be-disclosed city. Each of these locations advances his mission to make sustainable seafood available worldwide.
“We want to satisfy seafood cravings around the globe by presenting flavorful plates that are also sustainable,” explained Chef Andrew Gruel, whose concept began as a social media-driven food truck in 2011. “Our two new airport locations will introduce Slapfish to an international audience of millions.” In the midst of its expansion, Slapfish will continue to emphasize its focus on fresh, sustainable seafood prepared simply with big flavors. To complement Slapfish’s commitment to sustainability, the future stores will make use of reclaimed materials and strive to earn the 3-Star Certification from the Green Restaurant Association that it achieved at its other locations.
Slapfish is a classic and sustainable American Seafood Franchise - seafood redefined with a fresh attitude, simple flavors and a healthy smack of the gourmet. Slapfish has created a distinct brand that revolves around great “boat-to-plate” cuisine in a casual, relaxed setting. Chef Gruel’s menu revolves around a variety of daily and seasonally changing features and his ocean-fresh menu emphasizes bibb-worthy dishes and bold flavors, with seafood sourced from well-managed suppliers of eco-friendly seafood. The brand is poised to grow to additional locations in the upcoming year. Slapfish has locations in Huntington Beach, California (19696 Beach Blvd., in the Newland Center at Adams), and Laguna Beach (211 Broadway Street, across from Main Beach at PCH), with an additional location set to open in Newport Beach (2727 Newport Boulevard). For more information, visit www.slapfishrestaurant.com.