Chicago-based, casual and fast-paced seafood chain Brown Bag Seafood Co. will experience strong growth in 2022, announcing plans to open four locations, including its first restaurants in Charlotte, North Carolina. The 10-unit concept, known for its fast, fresh and sustainably sourced seafood, will also continue to expand in Chicagoland and Atlanta.

“There is no doubt that the past year and a half has presented our entire industry with a whole series of new challenges,” says Founder and CEO Donna Lee, “but we have used the time to strengthen our operations, to invest in our staff, refine the entire customer experience. We are more than ever ready to become the national leader in our category.

In Charlotte, Brown Bag will enter the market with a lot of bang, making deals at the brand new Lowe’s Global Technology Center in the South End and along Tryon Street at the bustling and newly developed Ally Charlotte Center in Uptown. The two projects, with an area of ​​2,542 and 2,756 square feet respectively, will offer ample in-store and patio seating, as well as take-out, pick-ups and deliveries. Both are expected to open in mid-2022.

“After seeing the success we’ve had in Atlanta, we’re excited to continue our expansion in the Southeast,” adds Zach Flanzman, President and COO of Brown Bag. “Charlotte is a vibrant and growing city, and we believe we can really add something new and unique to its great food scene and culture.”

Meanwhile, Brown Bag will open its third restaurant in Atlanta in the highly anticipated mixed-use redevelopment, Ashford Lane, in the central perimeter. With existing locations in the well-known hubs of Colony Square in Midtown and the Westside Provisions District in West Midtown, Brown Bag will expand its reach with its first OTP location. At 1,576 square feet, the site will have a limited number of in-store seating as well as an approximately 800 square foot patio when it opens in late spring next year.

“We love Ashford Lane’s vision and are excited to be a part of his reimagining,” Lee said. “It’s a fantastic way to bring our brand to the perimeter market. We have been fortunate to be part of several transformative projects, and they are always special.

Closer to home, Brown Bag will also be opening its first suburban Chicagoland location at The Shoppes on Washington, a thriving mixed-use center in Naperville. Scheduled to open in mid-2022, the 2,590-square-foot restaurant is expected to seat around 40 people indoors, with much more space on its outdoor patio.

“We couldn’t be happier with this site as a way to introduce ourselves to a whole new customer base,” says Flanzman. “While we have a great reputation in Naperville from our downtown locations, we believe this location will truly demonstrate the versatility of the concept and open a whole new growth path for our brand. ”

In addition to the four named locations, Brown Bag has additional openings slated for 2022.

At Brown Bag, customers fill out laminated menu cards to personalize their meals as they order at the counter. Customers are encouraged to first choose from a wide variety of responsibly sourced seafood, such as grilled salmon, shrimp or its daily rotating catch, and then choose one of the concept’s creative ‘constructs’, including tacos, salads, sandwiches and cereals and vegetables. bowls (known as “Powerbox”, “Veggiebox” and “Greens & Grains”). The menu also offers specialties such as lobster roll with Parmesan truffles and fish & chips, as well as New England clam chowder and a range of sides, coleslaw, veggie and of homemade sauces. For those less inclined to seafood, chicken, vegetarian, and vegan options are also available, along with plenty of gluten, dairy, and other allergen-free options. The restaurants are open for lunch and dinner.

Brown Bag is partnering with the Monterey Bay Aquarium’s Seafood Watch program, pledging to serve only sustainably sourced seafood. The chain is also prioritizing environmental responsibility by striving to be a zero waste restaurant, using fully compostable packaging and recycling its used oil into biodiesel fuel. Additionally, the brand prides itself on forming local partnerships with nonprofits, schools and other charities in the communities it serves.

Lee founded the concept in 2014 after finding that as a pescatarian at the time, she couldn’t find a restaurant offering affordable, quick, and healthy seafood. His idea of ​​bringing seafood to the masses in a quick and casual format quickly took off, adding outposts across the Loop and in neighborhoods such as River North, Lincoln Park and Roscoe Village in Chicago, before moving on. expand to Atlanta in 2020. While each restaurant features a unique character, locally selected touches, all share a coastal-inspired design, with features such as maritime cord, handcrafted wood finishes, and its panel of dishes. of the day in brown paper.

The news and information presented in this press release have not been corroborated by QSR, Food News Media or Journalistic, Inc.


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