A look inside the first Flower Child restaurantMay 13, 2014
Fox Restaurant Concepts has opened the upscale fast-casual Flower Child concept near its headquarters in Phoenix.
The 3,300-square-foot restaurant, with the full name of “Flower Child: A Food Revolution,” opened April 29 and features many qualities of Fox’s True Food Kitchen concept but in a fast-casual format.
Sam Fox, chief executive and founder of Fox Restaurant Concepts, said during an interview with Nation’s Restaurant News last year that the new restaurant is a “second cousin” of the popular True Foods Kitchen full-service concept.
“We’re not taking True Foods and making it into a fast-casual environment,” he said. “What we’re taking is the knowledge that we’ve learned within the brand and what works with our guests.”
Fox and chef Clint Woods created a menu of “simple, quality ingredients that are responsibly grown and humanely raised.”
Menu items include wraps that focus on whole grains, flax and chia seeds, and provide less emphasis on gluten. Proteins are sourced from specific farms and ranches with the assurance they are naturally raised, the company said, and the menu also caters to dairy-free and vegetarian diets.
The check average is targeted at around $13 to $14 for lunch and $17 for dinner. Flower Child offers organic beer and wine, and kombucha on tap. The store’s packaging is also biodegradable.
The décor was inspired by an East Coast potting shed, the company said.
Fox Restaurant Concepts has more than a dozen brands, including Blanco Tacos + Tequila, Juby True, The Henry and The Rocket pizza food truck.
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