Growing Concepts
Concepts that have grown by at least 5% (if less than 50 units).
Seattle, WA-based ESSENTIAL BAKERY CAFÉ (founded 1994) has increased by 1 unit, from 3 to 4 (33% growth). This is a fast casual concept, open for breakfast and lunch. Locations serve beer and wine and have seating for about 80. Per person price range is $4-$10. All the restaurants are in WA.
DINOSAUR BBQ based in Syracuse, NY (founded 1983) has increased by 1 unit, from 5 to 6 (20% growth). These are family/casual bbq restaurants with full bar and seating for around 175. Meal periods are lunch and dinner. Per person check average is around $8-$20. Catering and banquet services are offered. All locations are in NJ and NY.
Detroit, MI-based THE EPICUREAN GROUP (founded 1980) has increased by 1 unit, from 7 to 8 (14% growth), with the addition of a new concept called Gastronomy. Other company concepts are Coach Insignia (1), Deli Unique (3), No Vi Chophouse (1), Northern Lakes Seafood Co (1), and Plaza Deli (1). These are mostly upscale concepts, open for lunch and dinner (the delis are open for breakfast). Per person price range is $15-$50+, with full bar and seating for around 200. Catering and banquet services are available. All are located in MI.
Las Vegas, NV-based NOTHING BUNDT CAKES (founded 1997) has increased by 17 units, from 49 to 66 (35% growth) and entered into IL, LA, and OR. These quick serve bakery/cafes are open for lunch and dinner hours, with a $6-$12 per person price range. Online ordering is available. Stores are franchised and trade in AL, AZ, CA, CO, FL, GA, IL, LA, NE, NM, NV, OK, OR, TN, TX, and UT.
COLTON’S STEAK HOUSE & GRILL based in Little Rock, AR (founded 1996) has increased by 1 unit, from 28 to 29 (4% growth). These are family casual restaurants with full bar and seating for around 200. Meal periods are lunch and dinner. Per person check average is around $10-$30. Locations are more than 90% franchised and are in AR, KY, MO, MS and TN.
GRAB N GO SUBS of San Diego, CA (founded 1973) has increased by 1 unit, from 7 to 8 (14% concept growth). These are quick serve sandwich restaurants with seating for around 30. Meal periods are breakfast, lunch and dinner. Per person check average is around $2-$6. There is a second 1 unit concept called Mimmo’s Italian Village. Overall company increase from 8 to 9 (13% company growth). All locations are in CA.
Las Vegas, NV-based PUTTERS GAMING GROUP (founded 1996) has increased by 1 unit for the Putters Bar & Grill concept, from 8 to 9 (13% concept growth). The company also operates Spectators Bar & Grill (1). Overall company increase was from 9 to 10 (11% growth). These are family/casual bar and grill concepts, serving American cuisine. The restaurants seat about 150 and offering catering and private party facilities. All locations are in NV.
Emerging and Re-emerging Concepts
Concepts with 20 units or less who grew by at least 2 units.
CHEBA HUT TOASTED SUBS headquartered in Fort Collins, CO (founded 1998) has increased by 2 units, from 14 to 16 (14% growth). These are fast casual sandwich restaurants with seating for around 40. Beer and wine are served. Meal periods are lunch and dinner. Per person check average is around $3-$8. Catering is available. Locations are more than 90% franchised and are in AZ, CA, CO, IA, NM, OR and WI.
Pittsburgh, PA-based RESTAURANT HOLDINGS (founded 1933) has increased by 3 units for Atria’s Restaurant & Tavern, from 7 to 10 (43% concept growth). Other company concepts are Ditka’s Of Pittsburgh (3) and Juniper Grill (1). Overall company increase was from 11 to 14 (27% growth). These are family/casual restaurants, serving American cuisine. Per person check average is $10-$30, with full bar service and seating for around 150. Catering and banquet services are available. Trading areas are IL and PA.
St Louis, MO-based ST LOUIS PIZZA AND WINGS has increased by 2 units, from 6 to 8 (33% growth). This quick serve concept is open for lunch and dinner, with a $4-$10 per person price range. Units seat about 20 and offer delivery. All units are in MO.
Norfolk, VA-based THE SKINNY DIP FROZEN YOGURT BAR (founded 2008) has increased by 3 units, from 10 to 13 (30% growth). This quick serve concept is open for lunch and dinner hours, with a $2-$6 per person price range. Seating is for about 20. Trading areas are NC and VA.
Repeat Growers
Concepts previously written about in the past 18 months.
Louisville, KY-based J. GUMBO’S DOWN-HOME CAJUN COOKIN has increased by 7 units, from 24 to 31 (29% growth) and entered into CO, MA, MO, and NC. This fast casual Cajun/Creole concept is open for lunch and dinner, with a $4-$10 per person check average. Meal periods are lunch and dinner and beer is served. Units have seating for about 40. Locations are franchised and trade in CO, IN, KY, MA, MO, NC, OH, SC, and TN. We last featured this company on 5/8/12 (26% growth).
New York, NY-based WOLFGANG’S STEAKHOUSE has increased by 1 unit, from 6 to 7 (17% growth) and entered into FL. The restaurants are upscale, with a $15-$50+ per person check average. Locations seat about 200 and offer full bar service. Banquet facilities are available. Trading areas are CA, FL, HI, and NY. We last wrote about this concept on 7/10/12 (20% growth).
Tulsa, OK-based RIB CRIB (founded 1992) has increased by 7 units, from 44 to 51 (16% growth). The restaurants are family/casual bbq concepts, open for lunch and dinner. Per person check average is $8-$20, with full bar and seating for about 200. Catering is available. Trading areas are AR, FL, IA, KS, MO, NM, OK, and TX. About 50% of units are franchised. We last wrote about this company on 2/28/12 (2% 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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