FurnaceHospitality Group
Furnace Hospitality Group emblem

PeoplePlacesFlavorA brighter tomorrow

Seven upscale Texas hospitality brands, owned and run by one company.

From the farm to the suite, Furnace Hospitality Group builds and operates every one of them to a single standard: the best of the best.

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Who owns and runs what

Think of it as a tree. Furnace Hospitality Group is the root and the trunk. The seven brands are the branches, each reaching its own customer.

Choose a brand on the tree to read its story.

The company at the root

Furnace Hospitality Group

Owns all seven brands outright. They are divisions of one company, not separate businesses, so there is one owner and one set of standards. Everything the brands need to grow comes up from here.

What the group runs for every brand

  • Funding and financial control

    The group funds each launch and each expansion, sets budgets and keeps financial oversight in one place.

  • Real estate and development

    The group finds the sites, negotiates the leases and purchases, and leads every build-out.

  • People and back office

    Hiring, HR, accounting and purchasing are handled centrally, so brand teams can stay on the guest.

  • Brand standards and marketing

    The group protects how each brand looks, sounds and performs, and promotes all seven.

The portfolio

Seven brands, each with its own story, its own guests and its own team. One owner, and one standard for all of them.

Grow

Furnace Farms

Agriculture and supply

What the other brands cook, Furnace Farms grows.

This is the machine behind the menus. Fresh, homegrown produce and herbs are planned around what our own kitchens need, harvested, cooled and delivered while they are still worth bragging about. What the group does not use goes to outside chefs and wholesale buyers.

Opens as
Roughly 10 to 15 leased acres in North Texas, with high tunnels and field production.
Becomes
A larger operation from year four, with greenhouses, education and farm tours.
From the group
Secures the land, funds tunnels and cold storage, and hires the farm team.

Furnace Farms website in development.

Nourish

Wholesome Harvest Group

Nutrition, meal production and recurring meal programs

Nutrition, delivered with purpose.

Wholesome Harvest produces prepared meals at scale for employers, schools, institutions and community programs that need good food to arrive on time, every time. The purpose in the name is meant literally: feeding the elderly and the homeless every week is part of how this brand works.

Opens as
Meal production from a shared commercial kitchen and commissary.
Becomes
A dedicated facility of roughly 6,000 to 8,000 square feet, with distribution from year three.
From the group
Funds production, finds the facility and runs purchasing.

Wholesome Harvest Group website in development.

Dine

Sunday Table

Southern dining and brunch

Think of Grandma’s kitchen on a Sunday.

Something has been on the stove since morning, the table is already set, and nobody is in a hurry to leave. Sunday Table is down-home Southern cooking made the way she made it and served the way she served it: generously, and to everybody. The food is why people come. The fellowship is why they stay.

Opens as
A food truck, pop-ups, catering, family meals and community events.
Becomes
A full-service restaurant with brunch and dinner, live music, a terrace and private dining.
From the group
Funds the truck, hires the crew and finds the restaurant site.

Sunday Table website in development.

Smoke + socialize

Pit & Pour

Texas Smokehouse & Social

Texas barbecue, dressed for a night out.

Prime brisket over real hickory, served in a room built for a long evening: a real bar with a serious whiskey list, a stage, the game on the screens and a fire on the patio. Pit & Pour is upscale barbecue with a social side that matters as much as the smoke.

Concept rendering of the two-story Pit & Pour flagship at dusk, with a covered patio and rooftop seating.
Concept rendering of the planned flagship. It is not an existing location.
Opens as
A ghost kitchen and a 26-foot food truck for catering, festivals and private events.
Becomes
A two-story flagship of about 15,000 square feet, planned for year two.
From the group
Funds the truck and kitchen, hires the crew and develops the flagship site.

Pit & Pour website in development.

Celebrate

The Grand Gathering

Custom catering, event planning and décor

Nothing here comes off a set menu.

The Grand Gathering is custom catering for every kind of event, with the planning and décor to match. Each one is designed around the person hosting it, whether that is an intimate dinner or a full ballroom. We plan it, decorate it, cook it and serve it, and the host arrives as a guest.

Opens as
Custom catering and event production for gatherings of any size.
Becomes
Its own banquet and event center for weddings, galas and corporate events.
From the group
Hires event staff, runs purchasing and develops the event center.

The Grand Gathering website in development.

Experience

Frozen & Turnt

Upscale daiquiri bar and lounge

A daiquiri bar, done properly.

A long wall of frozen flavors, poured strong. Bar food with a twist. A room laid out to be seen in, and a cigar lounge inside it for the end of the night. Frozen & Turnt takes a drink people already love and gives it the room it deserves.

Opens as
A mobile frozen drink experience for events and festivals. Mobile service is non-alcoholic.
Becomes
A licensed daiquiri bar and lounge with a cigar lounge and VIP areas, starting with a satellite location in year two.
From the group
Funds the mobile setup and develops the lounge location.

Frozen & Turnt website in development.

Stay

Restful Essence

Unmatched luxurious lodging

Rest. Recharge. Reconnect.

Restful Essence is luxury lodging on the water, where the luxury is in every detail: the bed, the linens, the light, the scent, the view and the quiet. It is the most ambitious brand in the group and the last word in what we mean by the best of the best.

Concept rendering of the Restful Essence resort on a waterfront at sunset, with pools, villas and a marina.
Concept rendering. It is not an existing property.
Status
Concept stage. No properties are open and no reservations are being taken.
Becomes
A waterfront resort with suites, private villas, a spa, fine dining and a marina. First location planned for year three.
From the group
Finds waterfront land, arranges financing and leads development.

Restful Essence website in development.

Planned non-profit

Wholesome Outreach

People, programs, purpose. Planned to launch in year four as a non-profit that sits alongside the company, not inside it. Its work will be youth programs, education and mentorship, healthy living initiatives, community events and a resource center. It is not yet operating.

How the brands supply each other

Furnace Farms is the machine behind the menus. It grows the fresh, homegrown food the other brands cook with. These are the lines that run between them.

  • Furnace Farms

    grows the fresh food for

    Sunday TablePit & PourThe Grand GatheringFrozen & TurntWholesome Harvest Group
  • Pit & Pour

    smokes barbecue for events by

    The Grand Gathering
  • Furnace Farms

    also sells to

    Outside chefs and wholesale buyers

The farm supplies more of each menu as it expands. Full farm-to-table integration across the group is the year-five goal.

The five-year plan

Built in stages and never rushed. Each brand proves itself on wheels or in shared space first, then earns its building. Every year adds to what the year before proved.

  1. Year 1

    Get in the game

    Pit & Pour opens with a ghost kitchen and food truck. The Grand Gathering begins with small events. The job this year is to prove the concepts, build the brands and establish cash flow.

  2. Year 2

    Expand operations

    Pit & Pour moves into a brick-and-mortar smokehouse. Catering and events grow. Frozen & Turnt launches with a satellite location.

  3. Year 3

    Scale and diversify

    The first Restful Essence location opens. Wholesome Harvest launches distribution. Frozen & Turnt expands.

  4. Year 4

    Increase the portfolio

    Furnace Farms expands. Wholesome Outreach launches as a non-profit. Sunday Table opens an additional location.

  5. Year 5

    Full integration

    Multiple Restful Essence, Pit & Pour and Sunday Table locations. The farm-to-table supply chain runs inside the group, and the brands begin expanding beyond Texas.

This is a plan, not a promise. Timing depends on sites, financing and licensing.

Where it is all headed: one campus

The long-range plan puts the brands side by side on a single waterfront campus, owned and run by the group, so a guest can eat, celebrate, be entertained and stay without leaving the property.

Aerial concept rendering of a waterfront campus at dusk. Sunday Table, Frozen & Turnt and Pit & Pour sit along a central street. Furnace Farms fields and greenhouses, a Wholesome Harvest building and a Wholesome Outreach community center are in the foreground. The Grand Gathering event center is at the lower right and the Restful Essence resort and marina are on the water.
Swipe sideways to see the whole plan. Architectural concept for the Phase 1 campus model. It shows intent and is not an existing or approved site.

Development opportunities

Real estate is a group function, so every site conversation starts here. This is what we expect to need as each brand moves into a permanent home.

Space and site needs by brand
BrandWhat we are looking forArea
The campusA waterfront site large enough to bring the brands together as one destination.Texas
Pit & PourA two-story flagship of about 15,000 square feet with a dining room, bar, patio, stage and event space, plus parking for 150 or more.Texas
Sunday TableA full-service restaurant space with room for a terrace and private dining.Texas
Frozen & TurntA satellite location first, then a lounge that can be licensed as a daiquiri bar.Texas
The Grand GatheringA banquet and event center suited to weddings, galas and corporate events.Texas
Wholesome Harvest GroupA commissary and distribution facility of roughly 6,000 to 8,000 square feet with cold storage.Texas
Furnace FarmsAbout 10 to 15 acres of leased farmland suited to high tunnels, greenhouses and field production.North Texas
Restful EssenceWaterfront land for a luxury resort with rooms, villas, a marina and event space.Texas
Discuss a site or project

Who we work with

Partners deal with the group, not with seven separate businesses. If one of these describes you, start with the inquiry form below.

  • Property owners and landlords

    You have a site that fits one of the needs above and want an operator with a clear concept for it.

  • Developers

    You are planning a mixed-use, entertainment or waterfront project and want hospitality tenants lined up early.

  • Lenders and financial partners

    You finance hospitality, food production or agricultural businesses and want to review our plans.

  • Vendors and suppliers

    Purchasing is central, so one relationship with the group can reach several brands.

  • Companies and organizations

    You need catering, events or a recurring meal program and want one group to handle it.

  • Media

    You are covering Texas hospitality, food or development and want to talk with us.

The standard: the best of the best

We are an upscale company. Every brand, from a food truck to a waterfront suite, is held to the same four things.

  • People

    Guests, staff and partners are treated like they were expected. Hospitality starts with how people are received.

  • Places

    A truck, a dining room or a lakeside suite should each feel cared for and worth returning to.

  • Flavor

    Food is the center of this company. It is grown, sourced and cooked with attention at every step.

  • A brighter tomorrow

    We build businesses meant to last, to create good jobs and to leave their communities better fed.

Leadership

Founder profile coming soon

Leadership names and backgrounds will be published here. For introductions in the meantime, use the inquiry form.

Careers

No positions are posted right now.

The group hires for every brand. As they open, we will recruit for kitchens, service, events, farm operations and management. If you want to be considered early, tell us what you do.

Introduce yourself

News and press

No announcements have been published yet.

Openings, new locations and partnerships will be posted here as they are confirmed.

Send a media inquiry

Partner with us

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