Fox Restaurant Concepts

Restaurants, Food, Wine, Hospitality, Design
Founded in 1998
Phoenix, Arizona
http://www.foxrc.com
None

About Fox Restaurant Concepts

Our story begins with Sam Fox, a third-generation restaurateur who is passionate about hospitality and endlessly inspired by food and design. He opened Wildflower in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands, including Flower Child, Culinary Dropout, Blanco and The Henry. Now, 20 years later, we've grown to a team of over 4,000 employees in nearly 50 locations that span across the U.S. The Fox Restaurants team is a community of creative thinkers who help bring Sam's concepts to life. Starting in our Home Office in Phoenix (also known as the "Big Kitchen"), we immerse ourselves in every detail and develop each idea into fully-fledged, brick and mortar restaurant experiences all over the country. We love bringing passionate people and big ideas together, creating amazing experiences, and sharing stories over incredible food. We see every brand as a way for us to connect with and serve those who matter most - our people and our guests.

Company Metrics

  • Employees: 1001-5000
  • Monthly Visits: None
  • Tech Stack: None active products

Financial Information

  • Estimated Revenue: $500M to $1B
  • Total Funding: None None
  • Last Funding: None None (None)
  • Funding Status: None

Technology Stack

Fox Restaurant Concepts actively uses None products in their tech stack.

Market Presence

Industries: Restaurants, Food, Wine, Hospitality, Design

Headquarters: Phoenix, Arizona