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Muscle Maker Grill buys Florida meal-prep service Superfit Foods for $525,000 as part of expansionMuscle Maker Grill buys Florida meal-prep service Superfit Foods for $525,000 as part of expansion

CEO Mike Roper says he is looking for other, similar, companies to acquire

Bret Thorn, Senior Food Editor

March 30, 2021

2 Min Read
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Fast-casual health-oriented chain Muscle Maker Grill has continued its expansion into the prepared-meal market with the acquisition by its parent company, Muscle Maker Inc., of Superfit Foods LLC., the restaurant chain said Tuesday.

In a filing with the Securities & Exchange Commission, Muscle Maker Inc. said it paid $500,000 for Superfit, and would pay an additional $25,000 in stock within 60 days, provided certain conditions are satisfied.

Superfit Foods is a subscription-based meal service that operates in northern Florida, mostly in and around Jacksonville. It prepared more than 220,000 meals in 2020 out of its central kitchen. Customers can have their meals delivered to them twice a week or they can pick them up from coolers at one of 28 partner gyms and wellness centers. Superfit partners with local gym owners, personal trainers and wellness centers to promote the brand through social media campaigns and sampling events. There are more than 150 meal options to suit different dietary needs and interests, including Paleo and vegetarian plans and meals intended for weight loss or building muscle.

The chain of 30 restaurants, founded in Colonia, N.J., but now based in League City, Texas, went public last year.

This latest acquisition comes on the heels of Muscle Maker’s purchase in November of Happy Meal Prep to begin shipping better-for-you meals to customers in the Northeast.

CEO Mike Roper said in a statement that he expects many Americans to try to eat more healthfully as the country recovers from the pandemic.

“Let’s face it, most of us have been stagnant during COVID restrictions and likely gained a little weight or feel sluggish because we are out of our exercise routines,” he said. “We believe, as the country continues to re-open for business, many people will begin to re-visit gyms and concentrate on eating healthier. What better way to supplement your exercise routine than to combine it with a healthy fully prepared meal that you can pick up right from a cooler in your gym or wellness center? Superfit Foods grew during the COVID pandemic and continues to grow today. The Superfit Foods acquisition fully supports our non-traditional approach to getting ‘healthier for you’ food in people’s stomachs through non-traditional venues and methods such as ghost kitchens, military bases and college campuses. Today’s digitally driven environment continues to grow exponentially.”

He added that the purchase of Superfit Foods would add to Muscle Maker’s top line, and that he was looking for other meal-prep companies to purchase.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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