Growing Concepts
Concepts that have grown by at least 5% (if less than 50 units).
Richardson, TX-based WINGSTOP (founded 1994) has increased by 50 units, from 481 to 531 (10% growth). These quick serve restaurants specialize in chicken wings. Beer and wine are served and seating is for about 60. Catering and online ordering are available. The stores are franchised and trade in AL, AR, AZ, CA, CO, FL, GA, ID, IL, IN, KY, LA, MD, MO, MS, NC, NE, NM, NV, NY, OH, OK, OR, PA, SC, TN, TX, VA, WA, WI, and Mexico.
Tampa, FL-based BEEF O’BRADY’S (founded 1985) has increased by 3 units, from 212 to 215 (1% growth) and entered into AZ and CA. The restaurants are family/casual, open for lunch and dinner, with a $6-$15+ per person check average. This is a bar and grill concept, serving American cuisine. Seating is for about 150. Catering and banquet services are available and online ordering is offered at select locations. Units are franchised and trade in AL, AR, AZ, CA, FL, GA, IA, ID, IL, IN, KY, LA, MD, ME, MI, MN, MO, MS, NC, OH, SC, TN, TX, and VA.
Atlanta, GA-based HUDDLE HOUSE (founded 1964) has increased by 2 units, from 393 to 395 (1% growth) and entered into OK. The restaurants are family/casual, serving American cuisine. Meal periods are breakfast, lunch and dinner, with a $6-$12 per person check average and seating for about 60. The restaurants are franchised and trade in AL, AR, FL, GA, IL, IN, KS, KY, LA, MO, MS, NC, OH, OK, PA, SC, TN, TX, VA, and WV.
TACO BUENO based in Farmers Branch, TX, (founded 1967) has increased by 5 units, from 179 to 184 (3% growth). These are quick serve Mexican restaurants with seating for around 50. Meal periods are lunch and dinner. Per person check average is around $3-$8. Franchising is offered. Locations are in AR, KS, LA, MO, NE, NM, OK and TX.
COLTON’S STEAK HOUSE & GRILL based in Little Rock, AR (founded 1996) has increased by 2 units, from 26 to 28 (8% growth). These are family/casual steakhouses with full bar and seating for around 200. Per person check average is around $10-$30. Meal periods are lunch and dinner. Locations are more than 90% franchised and are in AR, KY, MO, MS and TN.
SPANGLES RESTAURANT of Wichita, KS (founded 1978) has increased by 1 unit, from 27 to 28 (4% growth). These are fast casual American restaurants with seating for around 80. Meal periods are lunch and dinner. Per person check average is around $3-$8. Catering and banquets are offered. All locations are in KS.
Emerging and Re-emerging Concepts
Concepts with 20 units or less who grew by at least 2 units.
Miami, FL-based LIME FRESH MEXICAN GRILL (founded 2004) has increased by 9 units, from 9 to 18 (100% growth) and entered into AL, GA, and VA. This is a fast casual concept, open for lunch and dinner. Per person price range is $6-$12 and beer and wine are served. Seating is for about 70. Catering service is available. Units are franchised and located in AL, FL, GA, and VA.
CA-based NATIVE FOODS CAFÉ (founded 1994) has increased by 3 units, from 11 to 14 (27% growth) and entered into CO. This is a fast casual Vegetarian concept, open for lunch and dinner. Per person price range is $6-$12. Locations serve beer and wine and have seating for around 40. Catering and online ordering services are available. Trading areas are CA, CO, IL, and OR.
Repeat Growers
Concepts previously written about in the past 18 months.
McLean, VA-based VAPIANO (founded 2002) has increased by 3 units, from 103 to 106 (3% growth). These fast casual Italian restaurants are open for lunch and dinner, with a $10-$30 per person check average. Locations have full bar and seating for around 150. Online ordering is available. Units are franchised and trade in DC, IL, MA, MD, NC, NY, TX, VA, Europe, Asia, and the Middle East. We last featured this concept on 11/9/10 (17% growth) and on 6/14/11 (14% growth).
Calgary, AB-based MOXIE’S CLASSIC GRILL (founded 1986) has increased by 3 units for the Moxie’s Classic Grill concept, from 60 to 63 (5% concept growth). The company also operates Chop (6) and Shark Club (8). Overall company increase was from 74 to 77 (4% growth). The restaurants are family/casual, open for lunch and dinner. Cuisine is American, with a per person check average of $10-$30. The concepts have full bar and seating for about 225. Catering is available. Locations are franchised and trade in AB, BC, MB, NS, ON, and SK. We last wrote about this company on 7/19/11 (1% growth).
Dallas, TX-based DICKEY’S BARBECUE PIT (founded 1941) has increased by 16 units, from 224 to 240 (7% growth) and entered into ME. The restaurants are fast casual, open for lunch and dinner, with a $6-$12 per person check average. Seating is for about 150. Most locations serve beer and wine, others are full bar. Catering and online ordering services are available. Units are franchised and trade in AR, AZ, CA, CO, CT, FL, GA, IA, ID, IL, IN, KS, KY, LA, MD, ME, MI, MN, MO, MS, NC, ND, NE, NM, NV, NY, OH, OK, OR, PA, SC, SD, TX, UT, VA, WA, WI, and WY. We wrote about this concept on 5/24/11 (19% growth) and on 11/29/11 (35% growth).
WHICH WICH headquartered in Dallas, TX (founded 2003) has increased by 24 units for their Which Wich concept, from 146 to 170 (16% concept growth). These are quick serve sandwich restaurants with seating for around 50. Meal periods are breakfast, lunch and dinner. Per person check average is around $3-$8. Catering is offered. There is a second company concept called Burguesa Burger (5 units). Overall company increase is from 153 to 175, due to a 2-unit decrease for Burguesa Burger (14% company growth). We last reported on this concept on 9/27/11 (14% growth).
About RestaurantChains.net
The RestaurantChains.net directory was launched in 2004 and currently covers more than 4,300 multi-unit restaurant companies, supplying headquarters contact information and company attributes in more than 100 different criteria. Foodservicereport.com, a sister publication, is a database that covers more than 750,000 restaurants in the US. Subscribers can receive regular reports on new store openings or pre-defined lists based on hand-picked criteria such as cuisine, type, style, or geographic region.
For more information, please contact Keith Gellman at keith@foodservicereport.com.
