Thompson Restaurants has firmly established itself as a key player in the culinary scene of the Mid-Atlantic, and its recent expansion with the opening of Hen Quarter Prime in Washington, DC’s Buzzard Point further cements the company’s influence.
Known for its Southern-inspired dishes and a focus on premium, full-service dining, Hen Quarter Prime is the latest manifestation of Thompson’s strategic growth within competitive urban markets.
But as the company scales up in the nation’s capital, it is also navigating the complexities of doing business in a city where legislative changes, particularly regarding the service industry, present significant challenges.
Thompson Restaurants, a family-owned business under the umbrella of Thompson Hospitality, operates over 70 restaurant locations under 14 unique brands, including Big Buns Damn Good Burgers, Milk & Honey, Matchbox, and Wiseguy Pizza.
Alex Berentzen, the Chief Operating Officer (COO) of Thompson Restaurants, has been instrumental in guiding this growth. According to Berentzen, Hen Quarter Prime represents more than just another addition to their portfolio; it signals a refined evolution of what Southern dining can offer.
“Hen Quarter Prime is our love letter to Southern cuisine but elevated for a more discerning palate,” Berentzen explained.
“This location is special because it blends everything people love about the South—comfort, hospitality, and rich flavors—with a premium, modern twist. We’re confident this will become a cornerstone for upscale dining in Buzzard Point.”
Hen Quarter Prime is the second location in the Hen Quarter family, following the success of its first restaurant. The decision to expand in DC’s Buzzard Point, with its waterfront views and proximity to the rapidly developing Capitol Riverfront, is a bold move for Thompson Restaurants.
The 6,600-square-foot venue seats over 200 guests and features private dining spaces, retractable windows, and luxurious interiors—all designed to create a memorable dining experience. Yet, opening in DC comes with hurdles beyond just building and design.
Washington, DC is currently grappling with a policy shift that could fundamentally change how restaurants do business: the legislative push to eliminate the tipping system, known as Initiative 82.
Passed in 2022, this initiative gradually increases the minimum wage for tipped workers to match the city’s standard minimum wage. While intended to create wage stability for employees, the initiative has created financial uncertainty for many restaurant operators in the city, including Thompson Restaurants.
For Berentzen, navigating this new economic landscape has required careful planning and adaptation. “The elimination of the tip credit is a huge shift,” he said.
“It’s not something that our customers, or even our employees, were asking for. The consequences are complex, especially for a city like DC, where operating costs are already sky-high. Every time the wage increases, we have to adjust prices or absorb the hit, and it’s challenging to maintain the balance between profitability and customer experience.”
Unlike some competitors who have responded by adding service charges or reducing staff, Thompson Restaurants has taken a different approach.
“We made a conscious decision not to add a service charge,” Berentzen noted. “We want transparency in our pricing. The price you see on the menu is what you pay, and we believe that’s the fairest model for our guests. However, it’s not an easy decision, especially when margins are already thin.”
Hen Quarter Prime’s debut in Buzzard Point is a testament to Thompson Restaurants’ confidence in the DC market, despite these challenges. “We are bullish on DC, even though it comes with its unique set of hurdles,” said Berentzen.
“There’s a lot of potential here, especially with developments like Audi Field and The Wharf bringing in more foot traffic. Buzzard Point is emerging as a hotspot, and we wanted to be at the forefront of that growth.”
However, the COO acknowledged that the broader uncertainty caused by the elimination of tipping has caused the company to reconsider its pace of expansion within the district. “We’ve slowed down our growth plans in the city,” he explained.
“It’s essential to see how these legislative changes fully play out before committing to more locations. We’re fortunate that we have the size and resources to weather this storm, but for smaller operators, it’s a much tougher landscape.”
Berentzen also mentioned plans to expand the company’s catering division. With 70 kitchens across its different brands, Thompson Restaurants is well-positioned to leverage its infrastructure to offer full-service catering, drop-off catering, and private events.
“Catering is a natural extension of our restaurant business,” Berentzen explained. “We’re in talks with several local companies for potential partnerships, and we see this as a key growth area moving forward.”
As Thompson Restaurants continues to expand with the opening of Hen Quarter Prime, the company faces the dual challenge of navigating legislative changes and keeping its growth trajectory on track. However, with a solid strategy and a focus on adaptability, the company is poised for continued success.
For Berentzen and his team, the future looks bright—even in the face of challenges. “We’re excited about what’s ahead,” he concluded. “Hen Quarter Prime is just the beginning of our next phase. We’re committed to delivering exceptional dining experiences, no matter the market.”
Despite the current challenges in DC, Thompson Restaurants continues to eye opportunities for growth—both within and beyond the district. The company has plans to open several new restaurants in Virginia Beach and Norfolk in the near future, expanding its reach along the Eastern Seaboard.
“We’ve been focusing on markets where we see the most potential for sustainable growth,” concluded Berentzen. “Our next few locations will likely be outside of DC, but we’re still very committed to the Mid-Atlantic region.”
