
“The quality and coverage of B2B contact database are very impressive...”
Mark J.
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+5
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, weve 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 Sams concepts to life. Starting in our Home Office in Phoenix (also known as the Big Kitchen),...
Food,wine,hospitality,design,employee engagement,internal promotions,comprehensive benefits,community,culinary,and chef-driven
Fox restaurant concepts operates in the Restaurants industry.
Fox restaurant concepts's revenue is 101m - 500m
Fox restaurant concepts has 1001 - 5000 employees.
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