Twila Mae's Chicken Salad Opens First Fort Myers Hub
The restaurant provides local operators a case study in scaling production capacity from farmers markets to a storefront.
Updated on Oct. 28, 2026 in Openings & Closings
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Landon Stevenson opened the first brick-and-mortar Twila Mae's Chicken Salad restaurant in Fort Myers on October 23, 2026. The new 28-seat location at 18011 S. Tamiami Trail serves as the primary production hub for the business, which continues to operate at 19 weekly farmers markets.
Why it matters
The transition from a commercial kitchen to a physical storefront allows the business to scale production capacity after six years of operating solely through farmers market channels. This move centralizes operations while maintaining the brand's existing retail footprint.
The new restaurant operates with 28 indoor seats and serves seven chicken salad variations priced at $12.99. This location supports a company that maintains a weekly presence at 19 area farmers markets.
The players
Landon Stevenson
The owner and operator of Twila Mae's Chicken Salad who expanded the company from farmers markets to a brick-and-mortar storefront.
The details
The buildout of the restaurant space involved retrofitting the interior with new lighting, hardwood wall panels, and fresh paint to facilitate counter-service operations. By transitioning production from a commercial kitchen to this storefront, the business increases its footprint to accommodate customer demand while preserving its mobile sales strategy.
Timeline
2020: Business began operating at farmers markets.
February 2026: Owner signed the lease for the restaurant space.
October 23, 2026: Restaurant opened for business.
November 2026: Remaining planned farmers market locations will open.
January or February 2027: Twila Mae is expected to visit the restaurant.
Market Landscape
This move reflects the post-2020 rise of direct-to-consumer food businesses expanding into physical retail to capture higher production efficiency. The restaurant serves as a central hub that follows the pattern of successful local vendors scaling operations through a dedicated brick-and-mortar site.
Operators scaling from mobile or commercial kitchen models should note the capital investment required for structural buildouts like lighting and seating. Monitoring the transition of production capacity from off-site kitchens to a retail-facing unit is essential for managing overhead costs.
The takeaway
Expanding to a physical storefront allows producers to streamline fulfillment while maintaining high-frequency market sales. Operators should review their current production capacity against peak demand cycles to determine if a permanent, customer-facing hub is necessary for long-term growth.
What happens next
The business plans to add an outdoor patio featuring 24 additional seats following the initial restaurant launch.
Further reading
For more on industry shifts in the area, visit Fort Myers Openings & Closings.
More information
View the current restaurant menu and information.
Source note: This article includes information reported by The News-Press.
Live Poll
Do you prefer buying food from local farmers market vendors or from their permanent storefronts?
