The 25 quickest-growing fast-casual restaurants
By FSD Staff on Oct. 31, 2017The fast-casual segment may be maturing, but these growing concepts have found plenty of opportunity. FoodService Director’s sister magazine Restaurant Business tapped Technomic’s Top 250 Fast Casual Chain Restaurant Report to uncover the top 25 fastest-growing brands in a segment that continues to outpace the restaurant industry’s overall growth.
25. Flower Child
2016 U.S. Systemwide Sales: $14.8 million (up 54.2%)
2016 Units: 7 (up 40.0%)
Concept: Promoting “healthy food for a happy world”
Flower Child is a hippie-inspired fast-casual concept offering a variety of better-for-you fare in a bright, upbeat setting. The Phoenix-based chain from Fox Restaurant Group uses natural proteins and organic produce in its wraps, salads and veggie-grain combo plates. At most stores, customers order at a counter that looks into an open kitchen, then staff delivers meals to the tables. Units also offer grab-and-go options, as well as outdoor seating on dog-friendly patios. Flower Child will continue expansion thanks to a cash infusion from The Cheesecake Factory.
Submit your idea24. B.good
2016 U.S. Systemwide Sales: $36 million (up 55.2%)
2016 Units: 40 (up 42.9%)
Concept: A health-focused chain using the slogan “food with roots” to describe its natural, seasonal and locally sourced menu
The fast-casual chain bought its own farm last year to supply fresh produce to its restaurants. B.good also revamped its mobile app to include features that reflect the chain’s commitment to telling the stories behind its food and giving back to the community. One such feature includes letting consumers donate food to local schools. Going forward, B.good plans to continue growing in the Northeast.
Submit your idea23. Snap Kitchen
2016 U.S. Systemwide Sales: $54 million (up 55.6%)
2016 Units: 48 (up 37.1%)
Concept: A health-focused takeout concept serving prepared meals
The concept known for grab-and-go meals made with dietary needs in mind in 2015 brought in a new CEO and other members of to the executive suite to expand the brand beyond its startup roots, since, it’s redesigned logos and restaurants, launched units inside Whole Foods stores and partnered with Starbucks to offer Snap Kitchen meals in a handful of Houston locations. The fast-casual chain has also testing a mobile app, meal delivery and grocery distribution.
Submit your idea22. Hopdoddy Burger Bar
2016 U.S. Systemwide Sales: $36.3 million (up 55.8%)
2016 Units: 17 (up 41.7%)
Concept: Named for the hop in craft beer and Scottish nickname for cow (“doddy”), and specializing in beef and brews
Unconventional burgers and beers rule at this fast casual from the industry vets behind the Eddie V’s seafood chain. Along with all-natural, ground-in-house burgers, it features more than a dozen small-batch craft beers and rotating cocktails. Besides the full bar, differentiators from other better-burger players include an enhanced service style, in which guests are seated and waited on after they order at the counter.
Submit your idea21. Vitality Bowls
2016 U.S. Systemwide Sales: $32.4 million (up 58.0%)
2016 Units: 33 (up 65.0%)
Concept: Nutritional acai bowls made with local and seasonal produce
Calling itself a “superfood cafe,” Vitality Bowls grew out of founder Tara Gilad’s desire to provide food for her daughter, who has severe allergies. The menu is heavy on acai bowls, smoothies, juices, panini and salads. Vitality Bowls began franchising in 2014 and racked up 13 new units the following year. It offers online ordering, catering and a loyalty app.
Submit your idea20. Luna Grill
2016 U.S. Systemwide Sales: $36.9 million (up 58.4%)
2016 Units: 35 (up 75.0%)
Concept: Freshly prepared Mediterranean fare made with all-natural meats, scratch-made dressings local ingredients
This Mediterranean fast-casual restaurant entered Los Angeles last year, opening several units in shopping malls. Luna Grill recently announced that it received an equity investment from PWP Growth Equity with the specific intent to grow the company in existing and new geographic locations. The health-focused brand’s lengthy menu spotlights natural meats and housemade marinades and dressings. Its new Never, Ever Gyro is a hormone-, antibiotic- and MSG-free beef-and-lamb blend.
Submit your idea19. Sweetgreen
2016 U.S. Systemwide Sales: $82.4 million (up 58.5%)
2016 Units: 64 (up 64.1%)
Concept: Seasonal, healthy salads and grain bowls, promoting a healthy lifestyle
Conceived in 2007 by three Georgetown University undergrads who saw a void of healthful options in their neighborhood, Sweetgreen is also known for its eco-friendly practices. It’s expanded to trendy urban neighborhoods in Boston, New York City, Los Angeles and Chicago this summer. Its expansion has been aided by investors (including Shake Shack founder Danny Meyer), who have raised at least $95 million for the chain in the last couple of years. These investments have also allowed Sweetgreen to improve its online ordering system and launch a mobile app, in which VIP users can earn perks such as free fitness classes and Uber rides.
Submit your idea18. Bluestone Lane Coffee
2016 U.S. Systemwide Sales: $17.1 million (up 64.4%)
2016 Units: 11 (up 57.1%)
Concept: Australian-style neighborhood coffee house
This Australian coffee concept made its U.S. debut in New York City in 2013 with limited-service shops with a small food menu as well as full-service cafes that offer beer and wine. In addition to new storefronts, Bluestone—which bills itself as a “classic Australian cafe experience”—recently opened a 10,000-square-foot roastery in Brooklyn to supply its U.S. units.
Submit your idea17. Mad Greens
2016 U.S. Systemwide Sales: $21.6 million (up 66.2%)
2016 Units: 32 (up 60.0%)
Concept: Health-focused chain that features locally sourced ingredients for its create-your-own meals
This Denver-based salad chain, which was founded in 2004 and operates in four states, just opened its first drive-thru. New units will also feature drive-thrus to better serve moms with kids in the back seat as well as workers on quick lunch breaks. In August, Mad Greens announced plans to open an outpost at Austin-Bergstrom International Airport, in Austin, Texas. The chain features customizable salads with housemade dressings as well as paninis and juices.
Submit your idea16. Modern Market
2016 U.S. Systemwide Sales: $51.5 million (up 66.7%)
2016 Units: 29 (up 45.0%)
Concept: Made-from-scratch brick-oven pizzas, sandwiches and salads using farm-fresh ingredients
Formerly known as Modmarket, Modern Market aims to be a modern-day market for healthful, clean foods. One of the main goals of the Colorado fast-casual chain is to change expectations of what a $10 meal can be. Modern Market offers healthy options like brick-oven pizzas, sandwiches and salads made with grilled proteins, seasonal produce and housemade sauces served up fast in a clean, modern environment.
Submit your idea15. Maple Street Biscuit Company
2016 U.S. Systemwide Sales: $14.5 million (up 68.6%)
2016 Units: 9 (up 50.0%)
Concept: A community-focused chain specializing in Southern comfort food with a twist
This fast-casual breakfast-and-lunch concept specializes in creative biscuit sandwiches, macaroni and cheese, and Southern specialties like grits and fried green tomatoes. The restaurant tries to encourage conversation between staff and customers during ordering. Instead of asking for a patron’s name or giving them a number, staff ask customers questions such as, “What is your favorite band?” or “What’s on your bucket list?”
Submit your idea14. &pizza
2016 U.S. Systemwide Sales: $26.1 million (up 69.5%)
2016 Units: 20 (up 53.8%)
Concept: Specialty and build-your-own pies, oven-cooked at 600 degrees for about 90 seconds
The ampersand stands for connection, as in a neighborhood-style pizza shop tying its business to the community through the use of local ingredients and support of local charities. &pizza received a $25 million cash infusion late last year from investment firm Avalt, which will help the chain expand to New York City, as well as increase its footprint in existing markets. The fast-casual pizza chain capitalizes on the build-your-own trend with customizable pizzas that are cooked in 600-degree ovens for 90 seconds. Last fall, &pizza opened its first unit with a bar. The &bar concept features beer, wine and three cocktails.
Submit your idea13. Dog Haus
2016 U.S. Systemwide Sales: $15.3 million (up 70.0%)
2016 Units: 20 (up 53.8%)
12. Quickway Japanese Hibachi
2016 U.S. Systemwide Sales: $14.8 million (up 72.1%)
2016 Units: 18 (up 50.0%)
Concept: A Japanese chain offering teppanyaki fare served fast in a modern setting
Teppanyaki cooking in a fast-casual format—that’s the concept behind Quickway Japanese Hibachi, a create-your-own-bento chain that’s growing around Maryland, Virginia and Washington, D.C. The brand began in 2011 as Quickfire Japanese Hibachi. The restaurants serve a variety of proteins, cooked on an open grill. The chain, which largely locates units in suburban areas, also sells sushi.
Submit your idea11. Cava Grill
2016 U.S. Systemwide Sales: $26.8 million (up 76.3%)
2016 Units: 25 (up 92.3%)
Concept: Mediterranean chain serving build-your-own rice bowls and salads
This Mediterranean fast-casual concept recently secured $30 million in funding to expand to New York City and Boston. Cava is known for its better-for-you, build-your-own-bowl vibe. And it uses technology to improve the guest experience: For example, motion sensors in the ordering line showed traffic jams near the menu board, which led to a redesign.
Submit your idea10. Tom + Chee
2016 U.S. Systemwide Sales: $18 million (up 78.2%)
2016 Units: 27 (up 80.0%)
Concept: A grilled cheese and tomato soup shop mixing comfort food and unexpected flavor combinations
Drew Quackenbush and Corey Ward launched Tom + Chee, a grilled cheese and tomato soup concept, by investing $2,400 in a tent and a griddle, then setting up shop next to a Cincinnati skating rink. A year later, they had earned enough money to open one brick-and-mortar store in Cincinnati, offering unique items like a grilled cheese doughnut. With the help from “Shark Tank” investor Barbara Corcoran, Tom + Chee claims to have 170 stores under contract since their episode aired in 2013.
Submit your idea9. Blaze Pizza
2016 U.S. Systemwide Sales: $184.5 million (up 82.1%)
2016 Units: 169 (up 62.5%)
Concept: A modern pizza chain offering made-to-order, “fast-fired” pizzas
This assembly-style pizza chain has its eyes on an IPO, according to co-founder Rick Wetzel of the Wetzel’s Pretzels. Though going public might be a few years away, Blaze Pizza is wasting no time communicating its relevancy. Besides rolling out a mobile app and removing nitrates from meats like pepperoni and additives from items like salad dressings, it recruited investor LeBron James as spokesman.
Submit your idea8. Wahlburgers
2016 U.S. Systemwide Sales: $19 million (up 86.3%)
2016 Units: 8 (up 60.0%)
Concept: A casual burger joint and bar that is the star of its own titular reality TV series on A&E
Celebrity brothers Paul, Donnie and Mark Wahlberg have relied on more than the synonymous reality TV show on A&E to grow their chain. The concept, known for its menu of burgers, fries and other comfort foods, focuses heavily on franchising. The menu is as important as the photos of the brothers and movie paraphernalia that sprinkle stores—Wahlburgers reworked its menu to add a range of new hearty and lighter offerings, boasting to cater to picky eaters, carnivores, vegetarians and more.
Submit your idea7. 1000 Degrees Neapolitan Pizza
2016 U.S. Systemwide Sales: $18.3 million (up 88.7%)
2016 Units: 20 (up 53.8%)
Concept: An energetic pizza chain offering authentic Neapolitan pizzas
This fast-casual pizza starts with an “authentic Neapolitan dough recipe dating back over 100 years.” It’s this authenticity and its use of the eponymous 1000 degree oven that cooks pies in 2 minutes that the chain names as differentiators. Customers can choose from a menu of specialty pizzas and classic Neapolitan preparations, or create their own recipe by selecting dough and choosing from more than 40 sauces, cheeses, meats and vegetables.
Submit your idea6. Slim Chickens
2016 U.S. Systemwide Sales: $76.1 million (up 90.3%)
2016 Units: 58 (up 93.3%)
Concept: A chain focused on providing Southern hospitality and “life changing chicken”
Known for delivering Southern hospitality and hand-breaded chicken tenders with scratch-made dipping sauces, Slim Chickens aims to serve made-to-order food in a fast and relaxed shack-like setting. Its focus on doing chicken well helped the chain get recognized as one of CNBC’s “6 hot restaurant franchises to watch in 2016.” The chain has said it plans to grow to a nationwide footprint of 600 restaurants over the next decade. It has global plans as well: Late in 2016, the chain signed a franchise agreement to expand into the Middle East and North Africa.
Submit your idea5. Mission BBQ
2016 U.S. Systemwide Sales: $64.5 million (up 94.3%)
2016 Units: 42 (up 110.0%)
Concept: Barbecue with a generous portion of patriotism
This fast-casual concept serves up its barbecue with a generous portion of patriotism. The brand, which opened 10 years after the September 11 attacks, is built around giving back to soldiers, firefighters, police officers and first responders. Mission BBQ stands out from other star-spangled restaurants in Americana. Every day at noon, team members stop to sing the national anthem and thank any present service members.
Submit your idea4. Pie Five Pizza Co.
2016 U.S. Systemwide Sales: $53.3 million (up 110.4%)
2016 Units: 88 (up 63.0%)
Concept: Specializing in handcrafted personal pizzas ready in five minutes
This 2011 spinoff of Pizza Inn is experiencing some growing pains, and closed 18 stores earlier this year. Not willing to stand idly by, the chain has rolled out a new mobile app integrated with its Circle of Crust rewards program; opened a new prototype with an open floorplan, wood tables, silver accents and happy hour specials; and announced it will offer delivery from all locations by mid-2018 (currently 30% of Pie Five sites offer delivery).
Submit your idea3. Honeygrow
2016 U.S. Systemwide Sales: $19.7 million (up 121.3%)
2016 Units: 15 (up 114.3%)
Concept: An eatery offering better-for-you stir-fry and salads
Honeygrow has been on an upward trajectory since receiving $20 million in funding at the end of last year. In addition to using the funds to focus on expansion and opening a headquarter location, the health-forward stir-fry and salad chain has continued to work with its high-tech proprietary touchscreen ordering system. Guests can custom-build dishes or order signature creations on the system, as well as see images of the surrounding area—one way for the chain to promote community in its stores. Restaurants also display local artwork and list local ingredients on a chalkboard. To set itself apart in the crowded labor market, Honeygrow promotes its culture by touting competitive benefit packages and its policy to promote from within.
Submit your idea2. MOD Pizza
2016 U.S. Systemwide Sales: $149.8 million (up 129.8%)
2016 Units: 187 (up 103.3%)
Concept: Customizable pies with unlimited toppings for one price, served fast in a hip atmosphere
The fast-casual chain tripled in size in 2015, and more than doubled again in 2016. This year, still enhancing store counts, MOD Pizza has been bulking up its corner office, recruiting experienced executives in marketing and operations. The chain touts a strong employee culture and differentiators like organic dough, housemade sauce and hand-spun shakes, plus the fact that customers can load on any toppings they like for the same price.
Submit your idea1. Halal Guys
2016 U.S. Systemwide Sales: $25.2 million (up 740.0%)
2016 Units: 35 (up 775.0%)
Concept: A food cart turned brick-and-mortar chain serving Middle Eastern and Mediterranean fare
The Halal Guys started as a New York City food cart before it opened brick-and-mortar stores. After changing the menu to a simple selection of hearty Middle Eastern food, the brand has taken off, adding more than 30 units in the last year and posting sales growth of a whopping 740%. The brand keeps things simple, serving up large portions of meat, rice, falafel, hummus and a craveable “white sauce” that fit halal dietary standards.
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