Foxcroft Food & Wine Company Profile

Background

Overview

Foxcroft Food & Wine, formerly known as Foxcroft Wine Co., is a full-service wine bar and restaurant chain founded in 2004 by Conrad Hunter in Charlotte, North Carolina. The company has expanded to multiple locations across North and South Carolina, offering a diverse selection of wines and a menu of house-made pastas, flatbreads, steaks, and seafood. In 2025, the company rebranded to better reflect its evolution into a full-service dining destination.

Mission and Vision

Foxcroft Food & Wine aims to make wine approachable and enjoyable for everyone, combining a relaxed, upscale wine bar atmosphere with a full-service kitchen. The company focuses on providing a diverse selection of wines from major wine-producing regions worldwide, complemented by a menu of fresh, locally sourced cuisine prepared from scratch daily.

Primary Area of Focus

The company specializes in offering an extensive wine selection by the glass and bottle, paired with a menu that emphasizes house-made pastas, flatbreads, steaks, and seafood. Each location features a relaxed, upscale wine bar atmosphere with a full-service kitchen, aiming to provide a comprehensive dining experience that highlights the synergy between food and wine.

Industry Significance

Foxcroft Food & Wine has established itself as a notable player in the hospitality industry, particularly within the wine bar and restaurant sector. Its commitment to quality, community engagement, and the seamless integration of food and wine has garnered a loyal customer base and recognition in the regions it serves.

Key Strategic Focus

Core Objectives

• Expansion: Continue to grow the brand by opening new locations in strategic markets, enhancing brand presence and accessibility.

• Community Engagement: Foster strong community ties by creating welcoming spaces that serve as neighborhood gathering spots.

• Culinary Innovation: Develop and introduce new menu items and wine selections to keep the dining experience fresh and exciting.

Specific Areas of Specialization

• Wine Selection: Curate a diverse and eclectic selection of wines from major wine-producing regions worldwide.

• Culinary Offerings: Prepare house-made pastas, flatbreads, steaks, and seafood using fresh, locally sourced ingredients.

• Customer Experience: Provide a relaxed, upscale wine bar atmosphere with a full-service kitchen, ensuring a comprehensive dining experience.

Key Technologies Utilized

• Wine Preservation Systems: Implement temperature-controlled wine preservation systems to maintain wine freshness and quality.

• Point of Sale (POS) Systems: Utilize advanced POS systems for efficient order processing and inventory management.

• Online Ordering Platforms: Offer online ordering and reservations through a user-friendly website and mobile app.

Primary Markets Targeted

• Urban and Suburban Areas: Focus on locations in urban and suburban neighborhoods with a strong dining culture and appreciation for quality wine and cuisine.

• Community-Centric Markets: Target communities seeking a welcoming and upscale dining experience that emphasizes local engagement.

Financials and Funding

Funding History

Specific details regarding Foxcroft Food & Wine's funding history, including total funds raised, specifics of recent funding rounds, and notable investors, are not publicly disclosed.

Intended Utilization of Capital

While specific utilization plans are not publicly detailed, it is reasonable to infer that capital is allocated towards:

• Expansion: Opening new locations in strategic markets.

• Renovations and Upgrades: Enhancing existing locations to maintain a high standard of service and ambiance.

• Marketing and Branding: Promoting the rebranded identity and attracting a broader customer base.

Pipeline Development

Key Pipeline Candidates

As a hospitality and restaurant chain, Foxcroft Food & Wine's "pipeline" primarily consists of:

• New Location Openings: Plans to open new locations in Raleigh, North Carolina, and Charleston, South Carolina, as part of the company's expansion strategy.

• Menu Innovations: Introduction of new menu items and wine selections to keep the dining experience fresh and exciting.

Stages of Development

• Site Selection and Planning: Identifying and securing locations for new restaurants.

• Construction and Renovation: Building out new spaces and renovating existing ones to align with the brand's standards.

• Staffing and Training: Hiring and training staff to ensure high-quality service.

• Marketing and Launch: Promoting new locations and menu items to attract customers.

Target Conditions

• Urban and Suburban Markets: Focus on areas with a strong dining culture and appreciation for quality wine and cuisine.

• Community Engagement: Locations that allow for strong community ties and serve as neighborhood gathering spots.

Relevant Timelines for Anticipated Milestones

• 2025: Rebranding to Foxcroft Food & Wine to better reflect the company's evolution.

• Late 2024: Opening of the sixth location in North Hills, Raleigh.

• 2024: Opening of the fifth location in Birkdale Village.

Technological Platform and Innovation

Proprietary Technologies

• Wine Preservation Systems: Temperature-controlled systems to maintain wine freshness and quality.

• Point of Sale (POS) Systems: Advanced systems for efficient order processing and inventory management.

Significant Scientific Methods

• Culinary Techniques: House-made pastas and flatbreads prepared using traditional methods.

• Wine Pairing Expertise: Knowledgeable staff providing wine pairing recommendations to enhance the dining experience.

Leadership Team

Conrad James Hunter – CEO

A North Carolina native, Conrad Hunter spent the 80s and 90s as a professional touring musician and recording studio owner. His passion for wine began in 1988 while helping a friend open Charlotte’s first open-kitchen brasserie, The Artist’s Cafe. In 2004, he founded Foxcroft Wine Co. in Charlotte’s Foxcroft neighborhood, which has since evolved into a celebrated food and wine destination with multiple locations under the Foxcroft Food & Wine brand.

Shawn Paul – Director of Wine Operations

Originally from central Maine, Shawn Paul has over 15 years of experience in food and beverage management, with nearly 10 years as a professional sommelier and beverage director in New York City at Michelin-starred restaurants. Prior to joining Foxcroft Food & Wine, he worked as an Associate Specialist in the wine department of the international auction house Christie's. At Foxcroft, Shawn oversees purchasing, education, and professional development.

Amanda Spring – E-Commerce Manager

Amanda began her career in the restaurant industry as a pastry chef. After earning an Associate's degree in Baking and Pastry Arts and a B.S. in Food Service Management from Johnson and Wales University, she gained kitchen experience but soon realized it wasn't the right path for her. She then spent the next 10 years managing restaurants and retail shops, where she discovered her passion for wine and earned the CSW and WSET 3 certifications. In her free time, she enjoys photography and attending hockey and football games.

Keely Rosenthal – Director of Experience

Keely has been in the hospitality industry her entire working life, with experience ranging from local restaurants to corporate and boutique hotels and private country clubs. After graduating from Johnson & Wales University with a B.S. in Hotel Management, she completed certification with the Wine and Spirits Education Trust (WSET). Her personal passions include hiking, biking, riding horses, and reading at eccentric coffee shops. She is originally from Washington State.

Stephanie Klos – Culinary Director

Stephanie relocated to the Raleigh area in 2023 after a 25-year career as a chef in Florida. She brought her talent and energy to Landry's Restaurants for 18 years and Hyde Park Steakhouse for 3 years. She also has experience in catering and as a private chef. While working at Landry's, she became a recipe development chef and participated in their annual Iron Chef competitions for 4 years. She also worked on yachts for Chart House during Daytona race week. Stephanie loves living in North Carolina.