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Chandler, AZ – AhiPoke Bowl
Partners Michael Zimmerman and Jason Jantzen didn’t have to wait long to learn if their fast-casual Asian inspired concept would be successful as a second unit will open just two short months of the original units’ debut. Look for a mid-July opening at 820 North 54th. Street where guests can savor bowls of seafood and pickled veggies over rice or greens.
Atlanta, GA – Richards Southern Fried
What does a fine-dining Chef do after stints at three noted dining establishments across the metro-Atlanta area do for an encore, he opens a fried chicken concept. Chef Todd Richards plans a mid-July opening for his casual fried chicken unit at 99 Krog Street, NE. The menu will follow the “hot” chicken trend with three types, classic, hot and “Richards Hot.”
Dallas, TX – Ferris Wheeler’s Backyard & BBQ
Multi-concept entrepreneurs Brandon Hays and Phillip Schanbaum will open their fourth operation in late August at 1950 Market Center Blvd. Continuing with their take of combing food and entertainment as with previous units, the menu will feature Chef-driven Texas-style barbecue, local craft beers, outdoor patio, entertainment space and a Ferris wheel!
Boston, MA – Oak & Rowan
Owner Nancy Batista-Caswell will bring her third fine dining operation to life sometime late summer at 319 A Street. At the helm as Executive Chef will be Justin Shoults formerly of Brine and joined by award winning Executive Pastry Chef Brian Mercury. The menu will offer small plates, liquor cart and desserts reflecting local area multi-cultural influences.
Portland, OR – Kingpins
This new “eater-tainment” operation will offer casual “fun” food along with 24 craft beers on tap, a 40 lane bowling alley and private “Tap House Lounge” with eight lanes for events and parties. Over 50 of the latest arcade and lounge games will populate the property located at 3550 SE 92nd Avenue and Powell, look for a soft opening sometime in July.
Raymore, MO – The Big Biscuit
Starting as a single restaurant in 2000 this regional favorite will open their 12th. unit at 307 S. Dean Avenue in early July. Known for their over-sized biscuits and gravy the operation will continue menu favorites such as their signature “The Alamo” an over-stuffed burrito with eggs, cheese, meat, potatoes, onions, jalapenos and chipotle cream sauce.
For more information or to view the leads in your area, please visit www.flhip.com.