SAN ANTONIO, TX – In a move that signals a paradigm shift for the health-conscious fast-casual sector, Fork to Fit Kitchen has officially announced the signing of its first multi-unit development agreement. This milestone marks the brand’s strategic entry into the San Antonio market and serves as the opening salvo in an aggressive national expansion plan. With a vision to establish between 2,500 and 3,500 locations across the United States, the Texas-born company is transitioning from a successful regional player into a serious contender on the national stage.

The agreement, which covers four initial locations in the greater San Antonio area, represents a significant evolution for a brand that has spent eight years perfecting its operational model in the Rio Grande Valley. By partnering with medical and business professionals who mirror the brand’s health-first philosophy, Fork to Fit Kitchen is positioning itself as more than a restaurant—it is a wellness ecosystem designed to bridge the gap between clinical health and daily nutrition.

Main Facts: The San Antonio Expansion and Strategic Partnership

The multi-unit agreement was signed with Dr. Narciso Gonzalez, a prominent figure in the Texas medical community. Dr. Gonzalez is the founder of several specialized practices, including Pain and Spine Physicians of San Antonio, Injury and Pain Physicians of San Antonio, and The Spine and Joint Surgical Center. The synergy between a healthcare provider and a macro-balanced meal provider underscores the brand’s commitment to "food as medicine."

The new restaurants will operate under the banner of G5 Restaurant Group, LLC. While Dr. Gonzalez provides the strategic and medical alignment, Ethan Gonzalez will serve as the principal operator, managing the day-to-day complexities of the San Antonio expansion.

Currently, the brand and its real estate partner, Merit Commercial Real Estate, are in the active phase of site selection. Targeted areas include high-growth corridors such as Schertz, the Culebra corridor, and Encino Park. Additionally, the group is evaluating prime real estate near the upscale La Cantera district and the burgeoning City Base area. This geographic spread suggests a strategy of capturing diverse demographics, from suburban families to young professionals and medical workers.

Chronology: From the Rio Grande Valley to the National Stage

To understand the weight of this expansion, one must look at the brand’s origins. Founded in 2018 in McAllen, Texas, Fork to Fit Kitchen was not merely a business venture; it was a response to a regional health crisis. The Rio Grande Valley (RGV) has historically faced significant challenges regarding obesity, diabetes, and heart disease. Founders Alex Velasco and Jose Guerra recognized a void in the market: the lack of convenient, affordable, and scientifically balanced food for a population that was "on the go" but increasingly health-conscious.

Between 2018 and 2025, the company focused on internal stability and proof of concept. They opened ten corporate-owned locations throughout the RGV, creating a "laboratory" where they could refine their menu architecture and technological integration. During this period, the brand moved away from the traditional "meal prep" service model toward a hybrid fast-casual experience that combines sit-down dining, grab-and-go convenience, and specialized retail items like protein shakes and calorie-tracked coffees.

In April 2026, the company reached a critical administrative milestone by completing its SBA Franchisor Certification. This allowed Fork to Fit Franchising, LLC to be listed on the SBA Franchise Directory, effectively streamlining the financing process for future franchisees. By June 2026, the brand felt the model was sufficiently "hardened" to support outside investment, leading to the current San Antonio agreement.

Supporting Data: The "Engineered to Scale" Model

The ambitious goal of 3,500 locations is supported by a three-pillar operational strategy: centralized production, macro-precision, and technological integration.

1. The Centralized Commissary Model

Unlike traditional restaurants that require high-level culinary expertise at every individual location, Fork to Fit Kitchen utilizes a centralized commissary model. This ensures that every meal—from the lean turkey bowls to the protein-infused snacks—maintains identical nutritional profiles and quality standards regardless of the location. This "hub-and-spoke" system significantly lowers the barrier to entry for franchisees by reducing on-site labor costs and equipment requirements.

2. Macro-Balanced Menu Architecture

The menu is built on "macros"—the specific balance of proteins, carbohydrates, and fats. Every item is pre-calculated and labeled, catering to the growing segment of the population that tracks their intake via apps or medical necessity. This data-driven approach to cooking removes the guesswork for the consumer, a factor that has led to high customer retention rates in their initial markets.

3. The Fork Pulse Technology Stack

Perhaps the most significant differentiator is the proprietary Fork Pulse app. In an era where most restaurant apps are merely digital punch cards for loyalty points, Fork Pulse is designed as a biometric tool. It allows users to track their meals in the context of their fitness activity and broader wellness goals. By integrating food, fitness, and biometrics, Fork to Fit creates a "sticky" ecosystem that encourages daily interaction with the brand.

Official Responses: Leadership and Franchisee Perspectives

Alex Velasco, co-founder, chairman, and CEO of Fork to Fit Kitchen, views the San Antonio deal as the ultimate validation of their eight-year journey.

"This is a defining moment for Fork to Fit Kitchen," Velasco stated. "After eight years of building and proving the model across ten corporate locations… we’ve shown that a full menu of calorie-focused, macro-balanced meals, shakes, coffees, and more can fuel real people with real lives. Signing our first multi-unit franchisee tells us the model is ready to scale."

Velasco emphasizes that the expansion is not just about increasing unit counts, but about finding the right ambassadors for the brand’s mission. "This new agreement bridges Fork to Fit from a regional concept to a national brand, and it sets the tone for how we’ll grow: with operators who share our standards and our long-term vision."

For the new franchisees, the attraction was the intersection of health and commerce. Dr. Narciso Gonzalez’s involvement highlights a trend of medical professionals investing in preventive nutrition. By providing patients and the general public with accessible, healthy meals, the G5 Restaurant Group aims to address the root causes of many chronic conditions they treat in their clinical practices.

To facilitate this growth, the brand has partnered with Franchise Marketing Systems (FMS). Alan George, Director of Franchise Sales, noted that the brand is actively seeking "market-anchoring" agreements with entrepreneurs who can dominate specific territories.

Implications: Redefining "Fast Food" and the Future of Wellness

The expansion of Fork to Fit Kitchen has broader implications for the American fast-casual industry. For decades, "fast food" was synonymous with high-calorie, low-nutrient convenience. Fork to Fit is part of a new vanguard attempting to decouple "fast" from "unhealthy."

Impact on the San Antonio Market

San Antonio is a strategic choice for the first expansion outside the RGV. As one of the fastest-growing cities in the United States, it possesses a diverse economy with strong sectors in healthcare, cybersecurity, and tourism. The influx of health-conscious professionals in the Culebra and La Cantera areas creates a natural demand for macro-tracked dining options. Furthermore, the city’s ongoing struggle with metabolic health issues makes it a prime candidate for the brand’s mission-driven approach.

The Financial Landscape for Franchisees

With SBA approval, Fork to Fit Kitchen has removed one of the primary hurdles for new business owners: capital access. SBA-backed financing allows qualified operators to enter the system with more favorable terms, which is essential for the brand to reach its target of thousands of locations. The company’s "turn-key" support system—including marketing, vendor relationships, and comprehensive training—is designed to attract "doers" who may not have a background in the food industry but possess strong managerial skills.

A New Category: The "Health and Fitness Ecosystem"

Velasco’s vision of a "health and fitness ecosystem" suggests that the company may eventually expand beyond food. By tying clinical care (via partners like Dr. Gonzalez) to daily nutrition and biometric tracking, Fork to Fit is positioning itself at the center of the "Preventive Health" economy. As healthcare costs continue to rise, the market for businesses that help consumers avoid chronic illness through lifestyle choices is expected to grow exponentially.

In conclusion, Fork to Fit Kitchen’s entry into San Antonio is more than just a store opening; it is the beginning of a national rollout for a concept that has been meticulously refined in the "trenches" of the Rio Grande Valley. If the brand can successfully replicate its RGV success in the more competitive San Antonio market, the path to 3,500 locations may be more than just a vision—it may be an inevitability.

About Fork to Fit Kitchen
Fork to Fit Kitchen is a health-focused restaurant brand specializing in calorie-conscious, macro-balanced meals. Founded in 2018 in McAllen, Texas, the company operates ten locations and is currently expanding through franchising. For more information, visit ForkToFitKitchen.com/franchise.