Flower Child is one of several restaurant chains owned by Phoenix, Ariz.-based Fox Restaurant Concepts. It launched in 2014 in Phoenix after CEO Sam Fox saw a void in healthy, fast-casual options, says Dani Poston, the director of Fox Restaurant’s West Coast operations.
The chain has opened 25 restaurants in five years. Each location averages about 3,500 square feet with seats for about 80 people indoors, plus a patio in most locations. The newest restaurant in Dallas also features a full bar/lounge with couches and comfortable chairs. Customers place their orders at a service counter in the front of the restaurant and are served at their tables. Each restaurant has an executive chef and several sous chefs; all the dishes are made from scratch with locally sourced ingredients.
To create what Posten describes as a “fun, free-spirited vibe,” inspirational murals and art adorn the walls, which are painted with primary colors. Fresh flowers are everywhere, as is music. “It’s all about positivity,” Posten says – and inclusion: Flower Child is one of a number of businesses designated as a “Pal Place,” companies that offer custom videos, digital guides and on-site resources to enhance customer experiences for all guests, particularly for families and individuals impacted by autism and related non-visible disabilities.
The chain plans to open five restaurants a year going forward through 2021. New markets include Oklahoma City and Denver, but “the sky is really the limit for us,” Posten says. “Sam is always on the hunt for great real estate and great markets where Flower Child will do really well.” The chain is already on the East Coast, with restaurants in Washington, D.C., Maryland, Virginia, Georgia and North Carolina.
Inside its niche between typical fast-casual restaurants and more upscale restaurants, Flower Child has created its “own class of restaurants,” Posten says. “Our motto is healthy food for a happy world.”