Food & Beverage

Smoothie King CEO launches dual-lane chicken concept in Dallas

Smoothie King's CEO is offering crispy and light chicken options through his fast-casual Flock & Fresh brand in Dallas.

Source: Flock & Fresh

May 5, 2026 by Amy Sorter — Writer and Editor, Connect Media

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Wan Kim When Smoothie King CEO Wan Kim set out to launch a fast-casual concept in his home city of Dallas, he landed on chicken, but he wanted to offer something beyond the typical fried wings and tenders.

"Most concepts offer a token grilled option, but their identity is still built around one lane," Kim told Fast Casual.

So he opted to change lanes, offering multiple variations involving fried and grilled options and partnering with Michelin-recognized chef Minji Kim (no relation) to develop an easy-to-navigate menu designed to satisfy a range of chicken cravings.

The result is Flock & Fresh, which opened May 2 at Old Town Shopping Center, 5500 Greenville Ave., in Dallas.

"We built Flock & Fresh so that neither crispy nor grilled is an afterthought," Kim said.

"Choice is the core of the brand."

Plucking the competition

Flock & Fresh is entering a market where there are plenty of chicken choices, from local, one-of-a-kind eateries to well-known and well-placed national chains. But Kim isn't concerned about the numbers. Rather, he prefers to focus on what these brands offer, explaining that most are built around a single offering, such as a menu item or preparation style.

Since the pandemic, dining demand has shifted toward healthier yet satisfying menu options.

"Most QSR and fast-casual concepts responded to this with bowls and salads," Kim said. "We saw a different opportunity, a protein-forward concept, anchored around chicken."

Flock & Fresh's MO attempts to address both issues by providing a choice between crispy indulgences and lighter, grilled fare, both of which are available on sandwiches, salads and as tenders.

"Our menu is deliberately structured so crispy and grilled items are presented with equal weight, and neither is an afterthought," Wan said.

Customers have other ways to customize their meals.

"With a variety of house-made sauces and dressings, customers can mix, explore and find new favorite combinations every time they visit," Kim said.

"We built the menu to reward discovery."

A place to roost

The 2,600-square-foot restaurant and 48-seat patio, are designed to create an atmosphere "warm enough to linger in," according to a press release announcing the opening. That approach differs from many fast-casual concepts, which prioritize speed and high customer turnover.

Kim, however, welcomes guests who want to stick around.

"If the experience is comfortable enough that people linger, it's a signal we're building the right kind of connection with our guests," he said.

Kim also avoids aggressive upselling, instead focusing on repeat visits.

"Long-term, a loyal guest who visits three times a week is far more valuable than a one-time, high-spend visit," he said.

Growing the flock

Kim is no stranger to the food and beverage industry.

He opened Smoothie King's first international location in South Korea in 2003, later expanding the brand to 130 units there. In 2012, he acquired the company from founders Steve and Cindy Kuhnau. More recently, Kim opened Asian steakhouse Nuri Restaurant at 2401 Cedar Springs Road in Dallas, where Minji Kim serves as culinary director.

Flock & Fresh, however, presents a different set of challenges, which is why Kim isn't planning on expanding the concept to other areas just yet. While Smoothie King operates with a relatively streamlined model, Flock & Fresh requires more complex decision-making and operations. Proteins are prepared in two different ways.

Furthermore, maintaining consistency across sauces and dressings will be critical should the brand look to scale.

"That's a solvable problem, but it requires the right systems, training and supply chain before we grow," Kim said.

For now, the focus is on building a loyal customer base as opposed to rapid expansion.

"If customers are choosing Flock & Fresh as part of their weekly routine, rather than just trying it once, that tells us we've built something with real staying power," Kim said.

About Amy Sorter

Amy W. Sorter is an award-winning journalist, copywriter and content producer. Sorter has generated quality articles, blogs and thought leadership pieces for multiple industries during her many decades as a writer. Her byline has appeared in local and national publications including the American Business Journal, Connect CRE, Bankrate, CURE Magazine and the Dallas Morning News.

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