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Diverse operators thrive in multiple Midwest marketsDiverse operators thrive in multiple Midwest markets

Although Chicago dominates in terms of population, restaurant groups across the region are growing.

Bret Thorn, Senior Food Editor

August 28, 2024

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Flagship Restaurant Group2

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Based in Omaha, Neb., Flagship Restaurant Group was founded in 2002 by Nebraska natives Nick Hogan and Tom Allisma and Texans Anthony Hitchcock and Tony Gentile, and launched with the opening of Blue Sushi Sake Grill. It took on its current name in 2008 after the opening of Roja Mexican Grill and a second Blue Sushi. Since then it has expanded to six additional states and operates 13 concepts.Flagship Restaurant Group

The Midwest is a diverse section of the country with large cities, bountiful farmland, smaller communities, and a varied political landscape.

Read about the 125 biggest restaurant groups in America here.

The United States Census Bureau defines 12 states as Midwestern: Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. Together they accounted for 20.6% of the U.S. population in 2023, down slightly from 20.8% in 2020.

It has 19 population centers with 500,000 or more people, the largest being Chicago, with around 9.3 million as of July of 2023, followed by Detroit with 4.3 million, Minneapolis/St. Paul with 3.7 million, and St. Louis with 2.8 million. Cincinnati, Kansas City, Columbus, and Cleveland each have around 2.2 million people.

Most of the largest cities are shrinking. Chicago’s population is down the most, by around 2% since April 2020. Cleveland’s is down by 1.2% and Detroit’s by 1.1%.

But the Twin Cities of Minneapolis and St. Paul have grown by around 0.6%, Cincinnati’s population is up by around 1%, Kansas City is up by 1.3%, and Columbus by nearly 2%.

Des Moines, Iowa, is the fastest growing city, up by 3.9%.

The biggest cities all have dynamic restaurant scenes. Chicago has long been a premiere dining destination and leads the country when it comes to experimental cuisine — most notably at Alinea, chef Grant Achatz’s flagship, although many chefs who started in his kitchens have struck out on their own.

But over the past 15 years or so, numerous chefs who were born in the Midwest but sought their fortunes in coastal areas have returned home, taking advantage of the generally lower rents, an increasingly sophisticated customer base, and support for local chefs who made good.

Many of the region’s largest and most dynamic restaurant groups are based in Chicago, but  operators in Columbus, Cincinnati, Cleveland, Detroit, Indianapolis, Milwaukee, Omaha, St. Louis, the Twin Cities, and elsewhere in Midwest also have successful and growing multi-concept operations.

Contact Bret Thorn at [email protected] 

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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