Sam Fox started with just one restaurant – Wildflower American Cuisine in Tucson.
Since then, he’s led Fox Restaurant Concepts, the umbrella corporation behind restaurants such as NoRTH, Zinburger, Sauce (recently sold), Culinary Dropout, and True Food to 15 concepts and over 50 locations.
On Tuesday, The Huffington Post featured Fox and four other restaurateurs in the article “Top restaurateurs share how to create successful concepts,” where Fox elaborates on four of the core ideas that have helped shape FRC.
1. “Every restaurant should tell a story, have a personality.”
Delivering a genuine sense of food culture and being part of the community helps guests respond, Fox said.
2. “Health and wellness is a major part of conversation and community today.”
Though responding to dietary restrictions is essential, finding a path towards a specific diet and making sure the food is exceptionally tasty is key, such as at his concept True Food Kitchen.
3.”The world we live in is so fast pace.”
Fox recognizes that fast-casual restaurants are the go-to when groups are deciding on where to have dinner, finishing with, “I like to say a good fast casual restaurant is always the answer when wondering what to have for dinner.”
4. “To be successful in the restaurant business, you need to be great at both running a restaurant and running a business.”
Having a talented chef isn’t enough if there’s no one running the numbers. Fox recognizes how critical it is to to master both in order to succeed.
For more information, see the full story on the Huffington Post.
