Created in 2014 by Fox Restaurant Concepts LLC, Flower Child is the fast-casual love child of the company’s full-service True Food Kitchen brand and a counter-service concept.

“Flower Child is really a full-service restaurant disguised as a fast-casual restaurant,” creator Sam Fox told NRN last year. “Our commitment in the kitchen is very high. We’re making all the soups in-house and breaking down all the proteins in the kitchen.”

In November, The Cheesecake Factory Inc. made a minority equity investment in Flower Child and North Italia, another Fox Restaurant Concepts brand.

The Cheesecake Factory will provide ongoing growth capital, and has the option to acquire a future majority or full ownership in either or both concepts. Fox Restaurant continues to manage the day-to-day operations.

Another Flower Child is expected to open this year in Austin, Texas, the company said. The chain already has a location there, as well as three in Arizona, two in California and one in Dallas.

Flower Child’s carryout business has been strong, with takeout representing about 35 percent or more of sales, Fox said. But the restaurants still allow for ample on-premise dining. The three most recent openings included a 3,657-square-foot Austin unit, with 138 seats; a 5,159-square-foot Del Mar, Calif., location, with 198 seats; and a 4,219-square-foor Dallas unit, with 117 seats.

Best-selling menu items include a Mother Earth Bowl, Flying Avocado Wrap, Gluten-Free Mac and Cheese, and Skinny Cobb Salad. Average check ranges from $12 to $15.

Fox Restaurant Concepts has more than 50 restaurants across brands including The Arrogant Butcher, Blanco Tacos + Tequila, Culinary Dropout, Doughbird Pizza & Rotisserie, The Greene House, The Henry, Juby True, Little Cleo’s Seafood Legend, Olive & Ivy Restaurant & Marketplace, Wildflower American Cuisine and Zinburger Wine & Burger Bar.