Growing Concepts of Multi Unit Operators
Concepts that have grown by at least 5% (if less than 50 units).
Orlando, FL-based HARD ROCK CAFE (founded 1971) has increased by 4 units, from 141 to 145 (3% growth). This family/casual concept is open for lunch and dinner, serving American cuisine. Per person check average is $10-$30+. The restaurants have full bar service and average seating for about 400. Catering and banquet facilities are available. About half the restaurants are franchised. Trading areas are AZ, CA, CO, CT, DC, FL, GA, HI, IL, IN, KY, LA, MA, MD, MI, MO, MS, NJ, NV, NY, OH, ON, PA, SC, TN, TX, WA, and 54 other countries worldwide.
MAINSTAY HOSPITALITY of Chicago, IL (founded 2000) has increased by increased 1 unit, from 2 to 3 (50% growth), adding a new concept called City Tavern. Other company concepts are Chicago Firehouse (1) and Wabash Tap (1). Locations are upscale with full bar and seating for around 150. Per person check average is around $15-$50+. Meal periods are lunch and dinner. Catering and banquet services are offered. Locations are in IL.
LEONI’S PIZZERIA based in Fort Myers, FL (founded 1956) has increased by 1 unit, from 2 to 3 (50%) growth and expanded into NC. These are family/casual restaurants with seating for around 70. Beer and wine are offered. Meal periods are lunch and dinner. Per person check average is around $8-$20+. Locations are in FL and NC.
AMERICAN DELI based in Riverdale, GA (founded 1989) has increased by 9 units, from 80 to 89 (11% growth) and expanded into SC and TX. These are quick serve restaurants with seating for around 50. Meal periods are lunch and dinner. Per person check average is around $4-$12+. Franchising is available. Locations are in AL, FL, GA, MS, NC, SC and TX.
Boston, MA-based AU BON PAIN (founded 1978) has increased by 6 units, from 317 to 323 (2% growth) and entered into CA and GA. This fast casual bakery/cafe concept is open for breakfast, lunch and dinner, with a per person price range of $4-$12+. Average seating is for about 30. Catering and online ordering options are available. About half the units are franchised. Trading areas are AL, AR, CA, CT, DC, FL, GA, IA, IL, IN, MA, MD, MI, MN, MO, NC, NH, NJ, NY, OH, PA, RI, SC, TN, TX, VA, WI, India, Kuwait, South Korea, Thailand, and the UAE.
Emerging and Re-emerging Concepts
Concepts with 20 units or less who grew by at least 2 units.
San Francisco, CA-based THE MELT (founded 2011) has increased by 9 units, from 14 to 23 (64% growth). This fast casual sandwich shop is open for breakfast, lunch and dinner, with a $4-$12+ per person. The shops serve beer and wine and seat around 50. Online ordering is available. All locations are in CA.
Repeat Growers
Concepts previously written about in the past 18 months.
Fort Wayne, IN-based WINGS ETC (founded 1994) has increased by 3 units, from 24 to 27 (13% growth). The restaurant is family/casual, specializing in chicken wings. Per person price range is $4-$10, serving beer. Seating is for around 150. Catering is available. Locations are franchised and trade in IL, IN, MI, MO, and NC. We last featured this concept on 9/4/12 (10% growth) and again on 7/9/13 (9% growth).
Spokane, WA-based TWIGS BISTRO & MARTINI BAR (founded 2001) has increased by 1 unit, from 9 to 10 (11% growth). The restaurants are upscale, serving European cuisine. Per person check average is $15-$50+, with full bar and seating for about 80. Catering and private party services are available. Trading areas are ID, OR, UT, and WA. We wrote about this concept on 1/22/13 (40% growth) and on 9/4/13 (29% 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.
