G.J. Hart, a restaurant industry veteran who has led several of America's best-known chains, sees major growth potential in one segment of the dining business: upscale casual.

Hart, who currently serves as CEO of Houston-based SPB Hospitality, told FOX Business that the upscale casual category is "there for the taking" as the company prepares to expand J. Alexander's, one of the brands in its portfolio. His previous leadership roles include serving as CEO of Red Robin, California Pizza Kitchen, and Texas Roadhouse.

"It's a space that, from my perspective, my thesis is that it will continue to resonate with consumers, because you've got a pretty decent value for a great experience," Hart said.

He added that J. Alexander's, which has operated for decades, has earned strong consumer loyalty. "[J. Alexander's] has been around a long time and it's very well respected, has a very loyal guest base. … There's a ton of opportunity to grow [J. Alexander's] in those strong markets and build out from those core markets and fill a need that's out there."

Unlike other restaurant segments dominated by national chains, Hart noted that upscale casual is still largely composed of regional operators. "When you think about who the real players [are] in upscale casual, it's mostly regional players," he said. "… Us becoming bigger will help us get stronger in that space, and I think it's a space that's there for the taking." The upscale casual segment — positioned between casual dining and fine dining on price and service — has attracted growing consumer interest as diners seek elevated experiences without the premium cost of higher-end restaurants.

SPB Hospitality owns a portfolio of restaurant brands including J. Alexander's, Logan's Roadhouse, and Krystal. The company, formerly known as CraftWorks Holdings, emerged under new ownership and rebranded as SPB Hospitality in 2020 after navigating financial restructuring.

Hart outlined an ambitious growth strategy, saying the company is preparing to open six to eight new restaurants each year. "We've got a fairly aggressive plan," he said. To support this expansion, SPB Hospitality is working to strengthen its infrastructure, training programs, and management pipeline. Restaurant industry labor costs and staffing have remained key operational headwinds across the sector since the pandemic, making workforce investment a central factor in multi-unit expansion plans.

Since becoming CEO of SPB Hospitality in September 2025, Hart has focused on streamlining restaurant operations and applying lessons drawn from his experience leading Texas Roadhouse, California Pizza Kitchen, and Red Robin. "The basics are the same," Hart said, citing leadership, communication, and giving employees a voice as foundational principles.

As SPB Hospitality enters its next phase of growth, Hart acknowledged that the broader challenge will be keeping its brands relevant amid evolving consumer preferences. "What I've learned in all these brands and now bring to [J. Alexander's] and SPB is this idea around relevancy," he said. "How do you stay relevant for today's ever evolving consumer and consumer needs and consumer wants?"