Slapfish is a fast casual seafood concept that is expanding from coast to coast. Slapfish has received numerous accolades, most recently coming in at number three in the “2017 Fast Casual Top 100 Movers & Shakers” list for its impressive growth, sales, innovation and trendsetting. With seafood consumption on the rise both in restaurants and homes across the U.S., Slapfish not only leads the fast casual segment in this category, but also continues to bolster awareness of seafood for the everyday consumer, making it more relatable and approachable as a dietary staple.
There are eight locations currently open, but over a 100 in development right now. Future locations have been contracted overseas in South Korea and the United Kingdom. Chef Andrew Gruel seeks to transform the mindset that people have about seafood, and move forward in a sustainable and healthy manner.
Founded by Chef Gruel in 2011, Slapfish started as a food truck serving boat-to-plate seafood and quickly grew into eight brick-and-mortar locations, with upcoming openings in Albuquerque, San Diego, Salt Lake City, Northern Virginia, Seoul and London. The brand has also signed agreements for Arizona, Colorado, Idaho, Texas and Nevada, with plans to take over the southwest region. Gruel and his team are aggressively targeting Chicago, New England and Washington D.C. for expansion as well. On the international front, the team has their sights set on Germany, Ireland, and the United Arab Emirates, as well as plans to open 25 units across the United Kingdom over the next 10 years, and 10 locations across South Korea over the next three years.
For more about Slapfish, visit slapfishrestaurant.com
