Slapfish, a Modern Seafood Franchise serving up bold, crave-worthy dishes in a fast casual setting, announced its expansion into Florida. The first location is slated to open in Orlando in mid-2018, with plans for 10 more restaurants throughout the state within the next five years. Specializing in boat-to-plate dining and chef-driven dishes, the brand’s first location in the Southeast region of the U.S. marks a significant milestone for Slapfish.
Florida franchisees including father-and-son duo Brandon and Charles Bengel, and Les Hatter bring decades of experience expanding quick-service concepts to new Florida markets including the opening of 20 Five Guys. Orlando’s unique mix of locals and tourists, easy access to shorelines, and drool-worthy bounty of both gulf and pacific seafood, make for a strong entry into an untapped market. With plans to open up to 40 locations across the state, the restaurateurs look forward to making Slapfish a household name.
“From the moment we experienced Slapfish, we knew right away that this brand is the future of fast casual seafood,” says president, Brandon Bengel. “Slapfish is unlike any other concept in the marketplace and the industry as a whole with its versatile menu and commitment to serving well-managed seafood at affordable prices. In addition to filling a niche in the Orlando dining scene, we are confident that locals will fall in love with the brand, just like we did.”
Slapfish is celebrated for its original dishes like the Clobster Grilled Cheese, Chowder Fries, Power Burrito, Lobster Grinder, and Surf N Turf Lobster Burger, as well as its seasonally rotating menu. Founded as a food truck by Chef Andrew Gruel in 2011, the quickly expanding concept has since grown into eleven brick-and-mortar locations throughout California, New Mexico, and Utah, with upcoming openings in South Korea, the UK, Oklahoma, Nevada, Arizona, Northern Virginia, and Northern California in 2018.
“Florida is the perfect next step in our expansion strategy, as we can’t wait to pack our award-winning tacos, sandwiches, rolls and bowls with fresh-from-the-dock seafood,” adds Chef Andrew Gruel. “We are redefining the way people eat seafood, and we look forward to introducing our bold flavors and responsibly-sourced dishes to Floridians.”
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