Slapfish has started construction at its newest location at Holly Center in Albuquerque. With a target opening date of late September, Albuquerque diners will soon be enjoying Instagram-famous Lobster Rolls and Chowder fries at Slapfish.
Local chef Eric Wilson is the partner and operations manager for the Slapfish Albuquerque franchise. Wilson has over 14 years of experience at local restaurants, with prior management positions at Red Robin, Elephant Bar and Flying Star. He is a graduate of the Scottsdale Culinary Institute. Wilson will be holding a job fair for the new location in mid-August but staffing inquiries are welcome in advance and may be sent to email@example.com.
“Slapfish gets rave reviews for delicious, eye-catching seafood dishes. Our restaurant will be a family-oriented, fun place to dine,” says chef Wilson. “We’ll be looking for the best talent and a friendly staff committed to the best customer experience.”
The Albuquerque team looks forward to working with Slapfish founder and celebrity chef Andrew Gruel. Gruel has grown the successful seafood fast casual concept from a food truck to a restaurant chain with locations in California and Utah. His franchise expansion plan includes opening restaurants in Arizona, Colorado, Idaho, Texas and Nevada, and internationally in South Korea and the United Kingdom.
Slapfish was founded on responsible seafood practices and the idea that people can have access to delicious seafood menu items in a comfortable fast casual setting.
Fransmart serves as Slapfish’s exclusive franchise development partner and is the franchise development company behind the explosive growths of brands like Five Guys Burgers and Fries and Qdoba Mexican Grill.
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