Slapfish, based in Huntington Beach, Calif., starts with what sustainable seafood is available and then uses it in signature applications such as tacos, fish & chips or, as pictured here, mac & cheese topped with tilapia.
“We search for fine-dining-quality seafood and do enough volume to do it at a fast-casual price range,” Gruel said.
Recently, Gruel has taken inspiration from health-focused contemporaries in the segment and doing seafood riffs on popular bowls.
For example, last year the chain introduced Slapfit Bowls to its menu, including a Power Bowl with mixed-grill seafood, brown rice, vegetables, avocado and extra virgin olive oil. He also offered a poke bowl with tuna, seasoned rice, chips and greens.