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Muscle Maker Grill Inc. buys 13-unit PokemotoMuscle Maker Grill Inc. buys 13-unit Pokemoto

Fast-casual health chain anticipates operational efficiencies

Bret Thorn, Senior Food Editor

May 18, 2021

2 Min Read
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Muscle Maker Grill Inc. has purchased Pokemoto, a 13-unit customizable poke bowl chain with restaurants in Connecticut, Georgia, Massachusetts and Rhode Island, the company based in League City, Texas, said Tuesday.

The purchase is the company’s second one this year and the third since it went public last year.

In March it bought prepared-meal maker Superfit Foods LLC, which followed its acquisition of Happy Meal Prep last November. It used the latter’s infrastructure to ship Muscle Maker Grill meals nationwide.

Muscle Maker Inc. said Pokemoto was its largest purchase, with revenue of $3.65 million in 2020, slightly up from $3.64 million in 2019. Its 2020 EBITDA was $507,000, down from $970,000 in 2019 due to increased costs in the face of the pandemic.

That adds substantially to Muscle Maker’s own top line from last year of $4,5 million.

CEO Mike Roper said the acquisition of Pokemoto fit Muscle Maker’s strategy of growing in non-traditional markets, as it has locations near several universities: Yale University, Fairfield University, University of Connecticut Stamford, University of New Haven, Southern Connecticut State College, Quinnipiac University and Franklin Pierce University.

“The concept also fits perfectly within our ghost kitchen model,” he said in a release announcing the acquisition. “Buying yet another growth-oriented multi-unit concept accelerates our top line revenue growth and adds another strong brand to the delivery only side of the business.”

He added that Muscle Maker management had identified cost and operational efficiencies in acquiring Pokemoto.

Muscle Maker Grill is a health-oriented fast-casual chain.

“We believe that this concept will continue to grow rapidly as we implement our nationwide strategy,” he said “My team and I have been involved with the rollout of brands historically and we believe we have the experience to take Pokemoto to the next level. I believe prospective franchisees will be excited when they look at the store level economics, low buildout costs along with the ease of operations, and see how wide open the country is to place Pokemoto restaurants in prime locations. We believe we can grow this brand into something that people can enjoy in every state in the country.”

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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