SRG

Sustainable Restaurant Group (SRG) operates as a collective of hospitality brands with a core mission of environmental and social responsibility. Founded in 2008 by Kristofor Lofgren, the Portland-based company began with the launch of Bamboo Sushi, the world's first certified sustainable sushi restaurant. Lofgren, a graduate of UC Berkeley with a degree in Political Science & American Studies, was inspired to apply the farm-to-table concept to sushi after reading a National Geographic article on overfishing. This led to the creation of a business model centered on a transparent and validated supply chain that avoids overfished species and fish fraud.

The group's business model is rooted in operating and growing a portfolio of restaurant concepts that prioritize sustainability. Revenue is generated directly from operations at its various dining establishments. The company serves a clientele of mindful consumers who seek premium dining experiences that align with their values. In April 2018, SRG received a strategic investment from Bain Capital Double Impact and Kitchen Fund to fuel its expansion and amplify its sustainability mission. However, the company faced challenges, leading to a bankruptcy filing in May 2020, citing revenue shortfalls. In July 2020, Sortis Holdings, a Portland-based investment firm, acquired SRG out of bankruptcy, with plans to retain the management team and continue the brand's growth trajectory.

SRG's primary brand, Bamboo Sushi, offers a premium sushi dining experience with a commitment to environmental stewardship, holding certifications from the James Beard Foundation's Smart Catch program, the Marine Stewardship Council, and the Green Restaurant Association. Another key concept is QuickFish, a quick-service restaurant also focused on sustainable seafood. Beyond responsible sourcing, SRG has demonstrated its commitment to sustainability through initiatives like the Carbon Calculator, a tool developed to measure and offset the carbon footprint of individual menu items by partnering with The Ocean Foundation. Following the acquisition by Sortis Holdings, SRG's portfolio has expanded to include other brands like Ava Gene's and Sizzle Pie. The group aims to manage operations, provide strategic capital, and foster innovation for all brands under its umbrella.

Keywords: sustainable dining, restaurant group, hospitality management, sustainable seafood, certified B Corp, Bamboo Sushi, QuickFish, sustainable supply chain, environmental impact, social responsibility, restaurant investment, food service, casual dining, transparent sourcing, restaurant operations, Portland restaurants, eco-friendly restaurants, ethical sourcing, carbon footprint reduction, hospitality innovation