Pangea Kitchen

What Pangea Kitchen does

Pangea Restaurant Group, doing business as Pangea Kitchen, is a privately held, founder-owned independent restaurant group operating four distinct dining concepts in the Evansville, Indiana metropolitan area. The flagship Pangea Kitchen opened in 2014 under founder Randy Hobson after his 25-year corporate career, offering globally inspired comfort food (Neapolitan and Detroit-style pizzas, Thai, Japanese, and Mexican-influenced dishes) alongside an on-site bakery and Italian gelateria. Subsequent concepts — 2nd Language (Southeast Asian, 2019), Pizzeria Downtown (Neo-Neapolitan pizza, 2020), and Sazón y Fuego (Latin American, 2024) — round out a portfolio representing culinary traditions from more than 20 countries across Italy, France, Thailand, Japan, Mexico, Peru, Venezuela, Brazil, the Philippines, and beyond. The group employs 17 people and celebrated its 10-year anniversary in 2024.

The underlying operating model is built around from-scratch culinary preparation supported by traditional, labor-intensive techniques: a 24-hour nixtamalization process for fresh masa, a live-fire charcoal oven described as the only one of its kind in the Evansville region, daily handcrafted breads (focaccia, brioche, Japanese milk bread, French hoagies), and Italian gelato churned in-house. A core supply partnership with Pop Yuncker's Farmstead in Mt. Vernon, IN provides organic, regeneratively grown corn for the masa program, anchoring a locally rooted sourcing story. The bakery and gelateria at the flagship act as a centralized production hub that distributes desserts and bread across all four concepts, providing cross-concept operational leverage.

Revenue is generated through dine-in service at four physical restaurant locations, online ordering and takeout via the Toasttab platform, and a smaller private events/catering stream (corporate parties, showers, luncheons, birthday baking classes, and a private dining room 'The Cave' at Sazón y Fuego). Pricing is transaction-based and not publicly disclosed; customers are directed to order online or contact the restaurants directly. The company is 100% founder-owned with no external institutional investment and no parent company, operating exclusively in Southwestern Indiana.

Name

Pangea Kitchen

Legal name

Pangea Restaurant Group

Website

https://tastepangea.com

Company type

Private

Founded year

2014

Operating status

Operating

Headcount range

11–50 employees

Short description

Pangea Restaurant Group (Pangea Kitchen) is a founder-owned independent restaurant group in Evansville, Indiana, operating four from-scratch dining concepts — Pangea Kitchen, 2nd Language, Pizzeria Downtown, and Sazón y Fuego — serving local food enthusiasts with globally inspired cuisine spanning 20+ countries.

Ownership category

akta.pro rank

Product category

Multi-Concept Restaurant Group

NAICS

Full-Service Restaurants (722511), Limited-Service Restaurants (722513), Bakeries and Tortilla Manufacturing (3118), Caterers (72232)

SIC

Retail-Eating & Drinking Places (5810), Bakery Products (2050), Ice Cream & Frozen Desserts (2024)

akta.pro primary industry

Ethnic & Regional Cuisine Restaurants (THAFACAD)

akta.pro secondary industries

Patisseries & Viennoiserie (French-Style) (THAFAFAB), Dessert Cafes (Coffee + Desserts) (THAFADAH)

Keywords

• Global cuisine restaurants
• Restaurant group operations
• From-scratch cooking
• Private event catering
• Italian gelato production

Headquarters

HQ city

Evansville

HQ country

United States

HQ region

North America

Offices4 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain

Revenue model

1. Restaurant Dining Sales: Revenue generated from dine-in customers at all four restaurant locations across Evansville and Newburgh, Indiana. Each location offers lunch, dinner, and weekend brunch service with full food and beverage menus.
2. Online Ordering: Digital ordering through Toasttab platform for takeout and delivery orders across all locations.
3. Private Events and Catering: Corporate parties, showers, luncheons, private parties, and birthday baking classes offered at Pangea Kitchen location. Sazón y Fuego offers private dining in 'The Cave' for parties of 12 or less.

Pricing tiers

Go-to-market motion1 record

Distribution channels6 records

Marketing channels6 records

Core offering

Pangea Restaurant Group operates four distinct dine-in restaurant concepts in the Evansville, Indiana metro area: Pangea Kitchen (flagship global cuisine with wood-fired pizzas, Thai specialties, bakery, and gelateria), 2nd Language (Southeast Asian ramen and dumplings), Pizzeria Downtown (Neo-Neapolitan pizza and gelato), and Sazón y Fuego (Latin American cuisine cooked over a live-fire charcoal oven). The group also offers online ordering through Toasttab and hosts private events and catering. A central from-scratch culinary program — including a daily bakery, Italian gelato production, and 24-hour nixtamalization for fresh masa — supplies all four locations.

Product overview

Pangea Restaurant Group operates four distinct restaurant concepts under the Pangea Kitchen brand: Pangea Kitchen (flagship global cuisine), 2nd Language (Southeast Asian), Pizzeria Downtown (Neo-Neapolitan pizza), and Sazón y Fuego (Latin American). The flagship Pangea Kitchen includes an on-site bakery and gelateria that produces desserts distributed to all four locations. The group emphasizes from-scratch cooking, locally sourced ingredients, and globally inspired comfort food served in approachable, casual settings.

Differentiator

Problem solved

Functional benefit

Brands

• Bakery & Gelateria: From-scratch bakery and authentic Italian gelateria at Pangea Kitchen, distributing pastries, gelato, and desserts to all four restaurant locations.

Products and services

• Pangea Kitchen Restaurant Flagship Pangea Restaurant Group concept offering global cuisine (Italy, France, United States, Thailand, Japan, Mexico), wood-fired Neapolitan and Detroit-style pizzas, Thai specialties, an on-site bakery, Italian gelateria, a cocktail bar, and private event hosting at 111 S Green River Rd, Evansville, IN. Target: local diners seeking diverse international cuisine.
• 2nd Language Restaurant Southeast Asian restaurant featuring authentic ramen, savory rice bowls, Japanese-inspired steamed buns, and house-made desserts, co-located with Pizzeria Downtown in the historic National Biscuit building at 401 NW 2nd St, Evansville, IN. Target: local diners seeking Japanese, Thai, Filipino, and Chinese flavors.
• Pizzeria Downtown Neo-Neapolitan pizza restaurant located in the historic National Biscuit building, offering artisanal pizzas in 14-inch and 18-inch sizes, daily slices, housemade gelato and sorbet, and housemade cookies at 401 NW 2nd St, Evansville, IN. Co-located with 2nd Language. Target: downtown diners and walk-in pizza customers.
• Sazón y Fuego Restaurant

Quantifiable outcome

• 100% of bread products made from-scratch daily across all four locations
• +1 more outcomes

Named customers3 records

Segments3 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

One partnership is on record.

• Pop Yuncker's FarmsteadcoreStrategic or Co-development PartnerLocal farm in Mt. Vernon, Indiana providing locally grown organic corn for Sazón y Fuego's masa program. Corn is grown in small batches using regenerative farming methods that avoid chemicals and synthetic fertilizers. The partnership produces blue, yellow, and white corn varieties for use in traditional nixtamalization process, enabling the restaurant's from-scratch masa production.

Scale indicators3 records

Recent moves7 records

Expansion highlights5 records

Direct peers

• Union Square Hospitality Group: Danny Meyer's multi-concept restaurant group (Union Square Cafe, Gramercy Tavern, Shake Shack historically) — comparable as a founder-driven, multi-cuisine, high-execution restaurant platform with catering and event business lines.
• The ONE Group Hospitality: Multi-concept hospitality group operating STK, Benihana, and Kona Grill — comparable as a multi-brand, multi-cuisine casual/upscale restaurant platform with catering and private events.
• José Andrés Group: Multi-concept celebrity-chef restaurant group spanning Spanish, Mediterranean, and ethnic cuisines with strong scratch-cooking identity, catering, and event programs — directly comparable as a chef-driven, multi-cuisine restaurant platform.
• Lettuce Entertain You Enterprises: Chicago-based, founder-owned multi-concept restaurant group operating 60+ diverse concepts across cuisines, with strong scratch-cooking programs and private event/catering operations — the closest structural analog at larger scale.

Regional players

• Foundry Hospitality Group: Regional multi-concept restaurant operator in the Midwest with comparable chef-driven, multi-cuisine full-service model and event-hosting capabilities at similar scale to Pangea.
• Cunningham Restaurant Group: Indianapolis-based multi-concept restaurant operator (Vida, Provision, Bru Burger, Mesh, etc.) with comparable size, multi-cuisine strategy, and founder-driven growth model operating across a Midwest mid-size market.
• Patachou Inc. Indianapolis-based restaurant group operating multiple casual and full-service concepts (Patachou, Public Greens, Petite Chou) with a similar scratch-food ethos and founder-led multi-brand structure in an adjacent Midwest market.

Broad incumbents

• Darden Restaurants: Largest U.S. full-service multi-brand restaurant operator (Olive Garden, LongHorn, Capital Grille, Cheddar's) — broad incumbent reference point for how a multi-concept full-service restaurant group can scale and centralize production.
• Bloomin' Brands: Public multi-brand casual dining operator (Outback Steakhouse, Carrabba's, Bonefish Grill, Fleming's) — broader incumbent comparison for multi-concept casual full-service restaurant group economics, though at vastly larger scale.

Others

• The Melting Pot: Specialty dining chain with private dining / event-driven model comparable to Sazón y Fuego's 'The Cave' private dining concept and Pangea's catering business line.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/pangeakitchen
• Instagraminstagram.com/tastepangea
• LinkedInlinkedin.com/company/pangea-kitchen

Revenue estimate

Valuation estimate

Number of profiles

Profiles10 records

Subsidiaries4 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Pangea Kitchen