For consumers, the Mediterranean segment promises images of olive-oil-kissed spinach topped with sun-soaked tomatoes and feta. For foodservice operators, it’s more like dollar signs, with sales for restaurants in that sector projected by Technomic to grow at a compound annual rate of 33 percent over the next five years.
The segment known for healthy, fresh offerings seems to be refreshing its image with a hyperfocus on falafel, an evolution that would not be difficult for noncommercial facilities to follow. Here’s a look at the concepts in the restaurant world that are cashing in on the chickpea fritters’ resurging popularity.
Halal Guys
Units: 15
Spin: The brand is famous for its hour-long lines, halal foods and white sauce-topped falafel and pita sandwiches
What’s new: Originally a New York City chain of food carts, Halal Guys is primed to surge beyond the East Coast. Far, far beyond the East Coast. It plans to break ground on 200 locations, from Philadelphia to the Philippines.
Just Falafel
Units: 41
Spin: “Honest” food that updates traditional falafel into globally influenced creations
What’s new: Just Falafel plans to open 700 global locations. The rapid expansion calls for entrance into 18 countries over the next few years.
Garbanzo Fresh Mediterranean
Units: 21
Spin: Fresh food with an emphasis on a traditional cooking style
What’s new: The Denver-based fast casual rebranded from Garbanzo Mediterranean Grill to Garbanzo Fresh Mediterranean this summer. The changes came with a new interior design and a simplified menu to increase speed of service.
Falafill
Units: 3
Spin: Touts its speed as well as its from-scratch, “foodie-worthy” dishes
What’s new: The chain opened in the Lakeview neighborhood of Chicago in 2009 and has since added locations in Detroit and Panama. Last year, Forever Brands LLC acquired a 50 percent stake in the business and plans to pair it with Forever Yogurt in combination units.
I Dream of Falafel
Units: 4
Spin: 100-percent organic chickpeas
What’s new: It recently completed a brand revitalization, adopting the acronym IDOF, upgraded imagery and menu additions including Greek yogurt, quinoa and organic sweet and savory salads.