Thursday, February 16, 2017
Chef and Restaurateur Marc Taft Forms Southern Fried Hospitality
When folks are flocking to your flagship restaurant and two new restaurant concepts are soon to emerge from the oven, it’s time to start a family. Executive chef and restaurateur Marc Taft has created a restaurant management company called Southern Fried Hospitality to provide management and development for his three restaurants --Chicken and the Egg, Brine Seafood Shack (debuting spring 2017 in Alpharetta’s Avalon) and FEED – Fried Chicken & Such (scheduled to open March 2017 in The Battery Atlanta adjacent to SunTrust Park). Taft anticipates offering consulting services in the future. Joining Taft on Southern Fried Hospitality’s management team are vice president of operations Tom Foust, formerly of Rathbun’s and Chicken and the Egg, and director of operations Fran Kieffer, who has worked at Chicken and the Egg, Rio Bravo, The Tavern at Phipps and Einstein’s Restaurant. The trio served in management positions for Kimpton Hotels & Restaurants earlier in their careers, and they’re delighted to direct their combined management experience toward establishing a unique corporate culture, exceptional service standards and memorable dining experiences. While Alabama native Taft leans in on Southern fare, he’s spreading wings to other concepts through Southern Fried Hospitality. Family traits ring true: Southern heritage will continue to influence brands; great care will go into sourcing ingredients -- whether we’re talking sustainable, Southern California-style seafood outlined by the Monterey Bay Seafood Watch for Brine, modern farmstead fare at Chicken and the Egg or fast-casual fried chicken and Southern sides at FEED; and people, both talented employees and devoted guests play a big role.