Rocket Farm Restaurants
Restaurants, 644 Antone St Nw Ste 1, Atlanta, Georgia, 30318, United States, 51-200 Employees
Phone Number: 40********
Who is ROCKET FARM RESTAURANTS
Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first r...
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Headquarters: 644 Antone St Nw Ste 1, Atlanta, Georgia, 30318, United States
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Date Founded: 2013
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Employees: 51-200
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Revenue: $5 Million to $10 Million
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Active Tech Stack: See technologies
Industry: Restaurants
SIC Code: 5812
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NAICS Code: 722511 |
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Frequently Asked Questions Regarding ROCKET FARM RESTAURANTS
Answer: ROCKET FARM RESTAURANTS's headquarters are located at 644 Antone St Nw Ste 1, Atlanta, Georgia, 30318, United States
Answer: ROCKET FARM RESTAURANTS's phone number is 40********
Answer: ROCKET FARM RESTAURANTS's official website is https://rocketfarmrestaurants.com
Answer: ROCKET FARM RESTAURANTS's revenue is $5 Million to $10 Million
Answer: ROCKET FARM RESTAURANTS's SIC: 5812
Answer: ROCKET FARM RESTAURANTS's NAICS: 722511
Answer: ROCKET FARM RESTAURANTS has 51-200 employees
Answer: ROCKET FARM RESTAURANTS is in Restaurants
Answer: ROCKET FARM RESTAURANTS contact info: Phone number: 40******** Website: https://rocketfarmrestaurants.com
Answer: Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar. In less than a decade, the company opened 10 more restaurants in Atlanta and one in Fry’s hometown of Houston. The food and environments Fry’s team creates continue to garner FFR significant accolades, including multiple James Beard nominations, FOOD & WINE magazine features, anEsquire magazine award for Best Restaurant in America, and inclusion on similar “best of” lists in Bon Appetit, Southern Living, the Atlanta Journal-Constitution, and more. Fry’s portfolio of restaurants includes JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, Marcel, State of Grace (FFR’s Houston property) and BeetleCat. Fry’s goal is to continue creating restaurants that are relevant, timeless, and inspired, and do so in unique, soulful spaces – making no two just alike. He seeks to run restaurants measured by customer satisfaction and growth, not just benchmarked by sales. "I love finding talent in the region, and putting these people in an environment where they can learn and grow," Fry says. With this in mind, Fry strives to diligently equip FFR employees to take the next steps in their careers by cultivating their talents and watching them come into their own.
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