Speaking on Business: Slapfish
Slapfish brings a modern twist to classic seafood favorites, and focused on sustainability.
This is Chris Redgrave for Zions Bank Speaking on Business.
With their previous and highly-successful Five Guys restaurant venture, business partners Darryl Neider and Steve Hawes know if you have a great product, you can fit it into the market, no matter how crowded. So, after discovering the Slapfish concept, quality seafood in a fast-casual setting, they decided to bring it to Utah. Within just 18 months of opening their first restaurant at Thanksgiving Point, they’re on track to open their fourth Utah location this year.
Celebrity Chef Andrew Gruel founded Slapfish, which is an award-winning food truck turned international brick and mortar, designed to bring a modern twist to classic seafood favorites, and focused on sustainability. Darryl and Steve discovered the concept, loved what they found and decided to bring it to Utah. Their Slapfish restaurants, in Lehi, Sandy and Park City are some of the top performers nationwide!
Some of the can’t miss items at Slapfish include the Clobster Grilled Cheese sandwich, a mix of lobster and crab on toasted sourdough bread with a jersey sauce. Of course, there’s the traditional fish and chips, which come grilled or fried, and are coated with a house-made tempura batter. They also make their own sauces and coleslaw, and Darryl says quality and freshness is a critical focus, so all food is prepared every day in their restaurant.
Find their menu online at www.slapfishrestaurant.com.
For Zions Bank, I’m Chris Redgrave, speaking on business.
With locations in Lehi, Sandy and Park City and a Farmington store that will be opening shortly