King's Seafood Company evolved through over 60 years of family restaurant business experience. In 1945, Lou and Mickey King, Jeff and Sam King's respective fathers, began to build the King's Restaurant chain throughout Southern California. After a hugely successful run of almost 40 years, the family sold the chain of six restaurants to Tiny Naylor's, Inc. in 1982.

Founded by cousins Jeff and Sam, King's Seafood Company, Inc., formerly known as University Restaurant Group, has created successful Southern California restaurants including Water Grill,
Pier Burger, 555 East, Lou & Mickey's, Fish Camp, and the King's Fish House/King Crab Lounge establishments.

King's Seafood Company restaurant concepts have proven stiff competition in a tough industry because they all work to fill a niche. Having turned its focus to seafood a decade ago, King's Seafood Company continues to establish seafood-inspired restaurants that are committed to providing guests with products of superior quality and freshness. In late 1998, URG's founders ultimately decided to change the name of the company to King's Seafood Company in order to stress their growing goal of "delivering great seafood to America."

In addition, King's Seafood Company, Inc., established King's Seafood Distribution, an exclusive seafood distribution operation catering to its growing stable of restaurants, to provide the finest seafood to Southern California. Expert staffers at King's Seafood Distribution handpick, cut, then ship this product to all KSC restaurants.