Historically, seafood has maintained something of a small corner in the limited-service restaurant industry. Few brands outside of Long John Silver's and Captain D's have managed to expand nationally, and those that have succeeded have largely been known for fried seafood options.
But that's starting to change, thanks to fast casuals like Chicago-based Brown Bag Seafood Co. Founder Donna Lee launched the concept as a way to offer Windy City residents the kind of fresh, healthier, fish-forward fare she preferred for her own diet. In this conversation with QSR editor Sam Oches, Lee and business partner Zach Flanzman share how they're building a seafood culture in Chicago while navigating the challenges of running a multiunit restaurant operation.

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