Restaurant Chain Growth Report 01/05/16



Restaurant Chain Growth Report 01/05/16

RestaurantData.com has released its latest Restaurant Chain Growth Report.

Restaurant Chain Growth Report 01/05/16Growing Concepts of Multi Unit Operators
Concepts that have grown by at least 5% (if less than 50 units).

Michigan-based THE BIG SALAD (founded 2008) has increased by 1 unit, from 5 to 6 (20% growth).  This fast casual salad concept is open for lunch and dinner, with a $6-$15+ per person price range.  Units have seating for about 60.  Catering and online ordering are available.  All the locations are in MI.

California-based CAFFE RIACE has increased by 1 unit, from 2 to 3 (50% company growth), with the addition of a new concept called Osteria Cucina Toscana.  Other company concepts are Caffe Riace (1) and Café Salute (1).  The restaurants are family/casual, serving Italian cuisine.  Per person check average is $8-$20+, open for breakfast, lunch and dinner.  Beer and wine are served and seating is for around 100.  Catering and online ordering options are available.  All the restaurants trade in CA.

San Francisco, CA-based LOVING HUT (founded 2008) has increased by 24 units, from 176 to 200 (14% growth).  This quick serve vegetarian concept is open for lunch and dinner, with a $4-$12+ per person price range.  Seating is for around 50.  Catering is available.  Trading areas are AZ, BC, CA, FL, GA, HI, MA, NJ, NY, OH, ON, OR, PA, TX, VA, WA, Austraila, Africa, Asia and Europe.

Studio City, CA-based DU-PAR’S RESTAURANT & BAKERY (founded 1938) has increased by 1 unit, from 5 to 6 (20% growth).  These family/casual bakery/cafes are open for breakfast, lunch and dinner, with a $6-$15+ per person check average.  The restaurants have full bar and seating for about 150.  Catering and private party services are available.  Trading areas are CA and NV.

Emerging and Re-emerging Concepts
Concepts with 20 units or less who grew by at least 2 units.

Cincinnati, OH-based DEWEY’S PIZZA (founded 1998) has increased by 2 units, from 20 to 22 (10% growth).  The restaurants are family/casual, open for lunch and dinner.  Per person check average is $6-$15+, serving beer and wine.  Seating is for about 90.  Private party services are available.  Trading areas are IL, KY, MO and OH.

Repeat Growers
Concepts previously written about in the past 18 months.

Metairie, LA-based FAT TUESDAY (founded 1983) has increased by 1 unit for the Fat Tuesday concept, from 24 to 25 (4% concept growth) and entered into MS.  The company also increased by 2 units for the New Orleans Original Daiquiris concept, from 34 to 36 (6% concept growth).  Overall company increase was from 58 to 61 (5% company growth).  This family/casual bar concept is open for lunch and dinner hours, with a $6-$15+ per person check average.  Trading areas are AZ, FL, LA, MS, NV, PA, SC, Mexico and Honduras.  We last featured this company on 1/13/15 (14% company growth).

Dallas, TX-based DRG CONCEPTS (founded 2005) has increased by 1 unit for the Wild Salsa concept, from 1 to 2 (100% concept growth).  Other company concept are Chop House Burger (2), Dallas Chop House (1) and Dallas Fish Market (1).  Overall company increase was from 5 to 6 (20% growth).  Most locations are upscale, serving steak and seafood.  Per person check average is $15-$50+.  The Chop House Burger concept is family/casual, with an $8-$20+ per person check average.  The concepts have full bar service and average seating for around 225. Catering and banquet services are available.  All the restaurants are in TX.  We last featured this company on 7/22/14 (24% growth).

RestaurantData.com is an online portal including FoodserviceReport.com the largest provider of new restaurant opening sales leads in the US averaging 850 new restaurant openings per week, RestaurantChains.net focusing on the multi-unit chain universe of companies and 20,000 unique decision making VP contacts inside 7,300 multi-unit restaurants and the Restaurant Unit Locator of 700,000 individual locations with rock solid delineations of independent locations vs. multi-unit locations, size, shape, cuisine, service style, sales, contacts, region, alcohol, seats, etc.  Listings are updated and reviewed constantly and new data is updated daily.