Growing Concepts
Concepts that have grown by at least 5% (if less than 50 units).
ROYAL PIZZA of Edmonton, AB (founded 1969) has increased by 1 unit, from 6 to 7 (17% growth). These are family/casual Italian and pizza restaurants with full bar and seating for around 150. Meal periods are lunch and dinner. Per person check average is around $8-$20. Locations are more than 80% franchised and are in AB.
Bloomington, IN-based HUSE INC (founded 1967) has increased by 1 unit for the Harry & Izzy’s concept, from 2 to 3 (50% concept growth). The company also operates a 1-unit concept called St Elmo Steakhouse and is the franchisee of 38 Arby’s locations. Overall company increase was from 41 to 42 (2% growth). The restaurants are upscale steakhouse concepts, open for lunch and dinner, with a $15-$50+ per person check average. There is full bar service and seating for around 150. Banquet services are available. Company trading areas are IA, IL, IN, and OH.
Surrey, BC-based ABC COUNTRY RESTAURANTS (founded 1972) has increased by 1 unit, from 30 to 31 (3% growth). This family/casual concept serves American cuisine and is open for breakfast, lunch and dinner. The restaurants have full bar service and seat around 150. Per person check average is $6-$15+. Locations are franchised and trade in AB and BC.
SAN DIEGO RESTAURANT MGMT CO of San Diego, CA (founded 1980) has increased by 1 unit, from 3 to 4 (33% growth), adding a new concept called Seaport Village (1). Other company concepts are Edgewater Grill (1), Harbor House (1) and Pier Café (1). These tend to be upscale seafood restaurants with full bar and seating for around 300. Meal periods are breakfast, lunch and dinner. Per person check average is around $15-$50+. Catering and banquet services are available. All locations are in CA.
Westlake Village, CA-based SHARKY’S WOODFIRED MEXICAN GRILL (founded 1992) has increased by 1 unit, from 20 to 21 (5% growth). This family/casual concept is open for lunch and dinner, with a $6-$12 per person price range. Beer and wine are served and seating is for around 100. Catering is available. Locations are franchised and trade in CA.
Tampa, FL-based INNOVATED RESTAURANT GROUP has increased by 3 units for the Bourbon St Grill concept, from 41 to 44 (7% concept growth), 9 units for the Nori Japan concept, from 22 to 31 (41% concept growth), 30 units for Ruby Thai Kitchen, from 20 to 50 (150% concept growth) and added a new concept called Shanghai 360 (3 units). The company also operates Stir Fry 88 (29). Overall company increase was from 113 to 157 (40% growth), due to the closure of Asian Diner (1 unit). The company has now entered into DE, TX, and NV. These are fast casual Asian concepts, located mostly in mall food courts. Per person check average is $4-$10, open for lunch and dinner. Locations are franchised and trade in AB, AL, AR, AZ, BC, CA, CO, DE, FL, IL, IN, KS, MA, MB, MD, MI, MN, MO, MS, NC, ND, NJ, NM, NV, OH, OK, ON, OR, PA, SC, SD, TX, VA, WA, WI, and WV.
Emerging and Re-emerging Concepts
Concepts with 20 units or less who grew by at least 2 units.
Palm Harbor, FL-based LITTLE GREEK (founded 2004) has increased by 7 units, from 4 to 11 (175% growth). This is a fast casual Greek concept, open for lunch and dinner. Per person price range is $6-$12 and seating is for around 40. Catering and online ordering are available. The restaurants are franchised and trade in FL and TX.
J & D RESTAURANT GROUP based in New York, NY (founded 1936) has increased by 2 units for Felice Wine Bar, from 1 to 3 (33% concept growth). Other company concepts are Casa Lever (1) and Sant Ambroeus (3). Overall company growth is from 5 to 7 (40% company growth). These tend to be upscale Italian restaurants with full bar and seating for around 60. Meal periods are lunch and dinner. Per person check average is around $15-$50+. Banquets and catering are offered. All locations are in NY.
Bloomington, IL-based MEAT HEADS BURGERS & FRIES (founded 2007) has increased by 4 units, from 6 to 10 (67% growth). This fast casual burger concept is open for lunch and dinner, with a $4-$10 per person price range. Stores seat about 60. All are located in IL.
Repeat Growers
Concepts previously written about in the past 18 months.
Columbus, OH-based PURDUM RESTAURANT GROUP (founded 1996) has increased by 2 units for the Old Bag of Nails Pub, from 12 to 14 (17% concept growth). The company also operates Chubby’s Sports Bar (1) and Pour House Tavern (1). Overall company increase was from 15 to 16 (7% growth) due to the sale of the Pig Iron BBQ concept. The restaurants are family/casual concepts, serving American pub food. Meal periods are lunch and dinner, with a $6-$15+ per person check average. The restaurants have full bar and seating for around 200. Catering and banquet services are available. All locations are in OH. We last wrote about this company on 10/25/11 (7% growth).
Middleboro, MA-based NOT YOUR AVERAGE JOE’S (founded 1994) has increased by 1 unit, from 16 to 17 (6% growth) and entered into MD. The restaurants are family/casual, serving American cuisine. Per person check average is $10-$30, serving lunch and dinner. Locations have full bar and seat about 175. Online ordering is available. Trading areas are MA, MD, and VA. We previously featured this concept on 12/20/11 (7% growth).
ANTHONY’S COAL FIRED PIZZA based in Pompano Beach, FL (founded 2002) has increased by 3 units, from 34 to 37 (9% growth). These are family/casual pizza restaurants with seating for around 70. Beer and wine are served. Per person check average is around $10-$30. Catering is offered. Locations are in CT, DE, FL, NJ, NY and PA. We last reported on this concept on 5/22/12 when they had 21% 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.
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