Industry News | January 7, 2016

Sustainability-Minded Fast Casual Plans for Growth

image used with permission.

Sweetfin Poké announced a major round of funding for future expansion plans in 2016. Sweetfin is a healthful, chef-driven, California inspired poké concept that uses local produce, sustainable fish and innovative ingredients. Its “Pole to Bowl” philosophy of sourcing the highest quality and most sustainable raw fish available extends into all areas of their offerings from their produce to their sauces.

Sweetfin Poké recently completed a funding round for future growth from food and hospitality veterans. The list includes longtime hospitality executive and “Fast Food Architect” David Swinghamer who is a founding partner at Danny Meyer’s Union Square Hospitality and served as CEO of Shake Shack. Swinghamer is also serving as one of Sweetfin’s strategic advisors.

Sweetfin founders Alan Nathan, Seth Cohen, and Brett Nestadt have also enlisted hospitality veteran Larry Mindel, who was a founding partner at Il Fornaio and Ken Fox, managing partner of Stripes Group, to join the advisory and investment team at Sweetfin Poké.

With five-plus new Southern California locations slated to open in 2016 alone, national expansion is on the very near horizon, and Sweetfin Poké is here to stay. Planned locations for 2016 include The Village at Westfield Topanga, Westwood, and Larchmont. Other locations have not yet been disclosed.

Chef Dakota Weiss has created the popular brand’s menu that reimagines Hawaii’s original soul food of fresh, sliced, raw Ahi tuna into a variety of signature bowls with house-made sauces. Chef Weiss took the familiar flavors of sushi and updated them with a modern Californian twist. Some of her Signature Bowls include a Spicy Tuna with creamy togarashi, hijiki seaweed, and avocado; a Kale Snapper with Napa cabbage and red onions; a Mango Ginger Albacore with macadamia nuts; and more. There are also delicious vegetarian and vegan bowl options.

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

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