If you're a startup restaurant brand, this is your dream team. From left, Four Foods Group CFO Tyler Nelson, Chief Restaurant Operator Nate Du…
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The counter at R&R Barbecue, Four Foods’ meaty concept with seven locations. It was started down the road from SLC in 2008.
COO Josh Boshard says there’s a lot of "grit" at FFG, as everyone pushes forward together.
A sampling of Mo’ Bettahs, the Hawaiian concept known for long lines and large portions.
There's a restaurant renaissance happening in a suburb of Salt Lake City. Much like the wealthy Medici family that bankrolled some of the greatest Renaissance artists, Four Foods Group is empowering early-stage restaurant concepts to become the next Leonardo da Vinci of fast-casual or Michelangelo of sandwich sculptors.
CEO Mark Hemmeter, has seized upon the shared economy trend with Office Evolution, the franchise that features shared work spaces like those s…
