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A restaurant business veteran who has led a few of America’s best-known chains sees main development potential in a single section of the eating enterprise.
G.J. Hart, CEO of Houston-based SPB Hospitality, informed FOX Enterprise that the “upscale informal” class is “there for the taking” as the corporate seems to be to develop J. Alexander’s, one of many manufacturers in its portfolio.
Hart, who beforehand served as CEO of Purple Robin, California Pizza Kitchen and Texas Roadhouse, mentioned customers proceed to answer eating places that ship each worth and a powerful expertise.
“It’s an area that, from my perspective, my thesis is that it’s going to proceed to resonate with customers, since you’ve acquired a fairly first rate worth for a terrific expertise,” Hart mentioned.
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G.J. Hart, CEO of SPB Hospitality, informed FOX Enterprise that the “upscale informal” class is “there for the taking.” (SPB Hospitality)
Hart added, “[J. Alexander’s] has been round a very long time and it is very effectively revered, has a really loyal visitor base. … There’s a ton of alternative to develop [J. Alexander’s] in these robust markets and construct out from these core markets and fill a necessity that’s on the market.”
Not like restaurant segments dominated by nationwide chains, Hart mentioned upscale informal remains to be made up largely of regional operators.
“When you consider who the actual gamers [are] in upscale informal, it’s principally regional gamers,” he mentioned. “… Us changing into larger will assist us get stronger in that area, and I believe it’s an area that’s there for the taking.”
SPB Hospitality owns a portfolio of restaurant manufacturers together with J. Alexander’s, Logan’s Roadhouse and Krystal.
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A view of J. Alexander’s. SPB Hospitality owns a portfolio of restaurant manufacturers together with J. Alexander’s, Logan’s Roadhouse and Krystal. (SPB Hospitality)
Hart mentioned the corporate is making ready to open six to eight eating places yearly because it ramps up its development plans.
“We have got a reasonably aggressive plan,” Hart mentioned.
SPB Hospitality is working to make sure it has the infrastructure, coaching and administration pipeline wanted to help these new areas, he mentioned.
Since changing into CEO of SPB Hospitality in September 2025, Hart mentioned he has targeted on making restaurant operations simpler and making use of classes from his time main Texas Roadhouse, California Pizza Kitchen and Purple Robin.
“The fundamentals are the identical,” Hart mentioned, pointing to management, communication and giving workers a voice.
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A Texas Roadhouse is seen on Might 12, 2026, in Austin, Texas. Hart mentioned most of the classes he realized throughout his time at Texas Roadhouse, California Pizza Kitchen and Purple Robin stay related regardless of the variations among the many manufacturers. (Brandon Bell/Getty Photos)
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As SPB Hospitality enters its subsequent part of development, Hart mentioned the bigger problem is retaining its manufacturers related as client preferences evolve.
“What I’ve realized in all these manufacturers and now convey to [J. Alexander’s] and SPB is this concept round relevancy,” he mentioned. “How do you keep related for immediately’s ever evolving client and client wants and client needs?”
