THE CAFÉ AT FIRST WATCH HEADQUARTERS IS A FAVORITE GATHERING PLACE, ESPECIALLY ON FRIDAYS FOR A COMPANY-WIDE LUNCH. INSPIRATIONAL QUOTES ARE PART OF THE DECOR.| PHOTO BY CHRISTINE KOURY
The space at headquarters also houses a café where employees gather for snacks, coffee and complimentary Friday lunches. “Lunch on Friday is like a little family meal and it’s not uncommon for CEO Chris To- masso to join in, hanging out and eating pizza with everyone,” said Schaibly. “It’s a way to break down corporate barriers.” It’s also not unusual for restaurant décor to be tested out in the Farm area, too. Basket lights and table styles are just two recent ad- ditions. “Sometimes we want to see if some- thing is going to work or if we’re going to love it, so we put it down here and get feed- back,” said Schaibly. First Watch has a culture that fosters in- novation and growth, with proof in the 64 locations added in 2025 and another 60 or so planned for 2026. And Chef Schaibly is im- mersed in every facet. A MENU MAKEOVER THAT STARTED WITH A SKETCH On Feb. 10, he released a refreshed menu design that was more than two years in the making. “It was actually sketched on paper that hung on the office wall since 2023, and it just came down,” said Schaibly, as we walked through the office corridors. “It’s
PHOTO BY CHRISTINE KOURY
APRIL 2026 RESTAURANT BUSINESS
35
Powered by FlippingBook