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    Slapfish Opening First Florida Restaurant in October

  • Industry News August 15, 2018

    Slapfish, a modern seafood restaurant serving craveable, well-sourced dishes in a fast casual setting, announced its first location in the sunshine state. Opening its doors in early October, Slapfish will be located at 783 N. Alafaya Trail in the Waterford Lakes Town Center, continuing to spread its brand of flippin’ honest seafood from coast-to-coast.

    The Slapfish restaurants in Florida are owned and operated by father-and-son duo Brandon and Charles Bengel, and Les Hatter, bringing decades of experience expanding quick-service concepts to new Florida markets. With plans to open ten additional restaurants throughout the state within the next five years, and 40 locations total, the seasoned trio looks forward to making Slapfish a staple for both Floridians and visitors alike.

    “Orlando’s unique mix of residents and tourists, easy access to shorelines, and bounty of both gulf and Atlantic seafood, makes for a strong entry into an untapped market,” says president, Brandon Bengel. “When retail space became available in Orlando’s largest open-air shopping destination – Waterford Lakes Town Center – we knew it would be the perfect first location to introduce an original concept like Slapfish to our community, and we cannot wait to change the way locals experience seafood.”

    Known for drool-worthy dishes such as the Clobster Grilled Cheese, Chowder Fries, Fish n Chip Burger and the Lobster Grinder, the chef-driven eatery has created a niche in the marketplace. Founded as a seafood shack-inspired food truck in 2011, Slapfish brings a truly refreshing approach to sourcing and menu development. The flourishing concept has quickly expanded into 14 brick-and-mortar locations throughout California, New Mexico, Utah and Maryland with over 150 locations in development both domestically and internationally, catering to the worldwide demand for high quality, well-managed seafood in a relaxed setting.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.