Growing Concepts of Multi Unit Operators
Concepts that have grown by at least 5% (if less than 50 units).
California-based ROUNDS PREMIUM BURGERS (founded 2011) has increased by 1 unit, from 3 to 4 (33% growth). This fast casual burger concept is open for lunch and dinner, with a $4-$12+ per person price range. Beer and wine are served and seating is for about 30. All units are in CA.
BEGGAR’S PIZZA based in Blue Island, IL (founded (1976) has increased by 1 unit, from 21 to 22 (5% growth). These are family/casual restaurants with seating for around 100. Beer and wine are served. Per person check average is around $6-$15+. Meal periods are lunch and dinner. Catering and banquets are offered. Locations are in IL and IN.
Des Moines, IA-based ORCHESTRATE HOSPITALITY (founded 2001) has increased by 1 unit, from 5 to 6 (20% growth), adding a new concept called Zombie Burger + Drink Lab. Other concepts are Centro Restaurant (1), Django (1), Gateway Market & Café (1), Raccoon River Brewing Company (1), and South Union Bread Café & Bakery (1). The restaurants are mostly family/casual, open for lunch and dinner, with full bar service. Average seating is for about 100. The sandwich cafes are fast casual. Catering, private party and online ordering services are available. All locations are in IA.
Riverside, CA-based FARMER BOYS (founded 1981) has increased by 7 units, from 65 to 72 (11% growth). These family/casual restaurants serve American cuisine, open for breakfast, lunch and dinner. Per person check average is $4-$12+. Locations seat about 150. Units are franchised and trade in CA and NV.
Emerging and Re-emerging Concepts
Concepts with 20 units or less who grew by at least 2 units.
Portage, MI-based TACO BOB’S has increased by 2 units, from 6 to 8 (33% growth). This fast casual concept is open for lunch and dinner, with a $4-$12+ per person price range. Units seat about 30 and offer catering service. All stores are in MI.
BURGER 21 of Tampa, FL has increased by 2 units, from 21 to 23 (10% growth) and expanded into NC. These are fast casual burger restaurants with seating for around 80. Meal periods are lunch and dinner. Beer and wine are served. Per person check average is around $4-$12+. Locations are in FL, GA, NC, NJ, NY and VA.
Concepts previously written about in the past 18 months.
Southlake, TX-based DEL FRISCO’S RESTAURANT GROUP has increased by 3 units for the Del Frisco’s Grille concept, from 5 to 8 (60% concept growth) and entered into FL. Other concepts are Del Frisco’s Double Eagle Steakhouse (10) and Sullivan’s Steakhouse (19). Overall company increase was from 34 to 37 (9% growth). The restaurants are upscale steakhouses, open for lunch and dinner. Per person check average is $15-$50+, with full bar service. Seating is for about 250. Catering and banquet facilities are available. Trading areas are AK, AZ, CA, CO, DC, DE, FL, GA, IL, IN, KS, LA, MA, MD, NC, NE, NV, NY, PA, TX, and WA. We last wrote about this company on 11/27/12 (17% growth).
Dallas, TX-based DICKEY’S BARBECUE PIT (founded 1941) has increased by 39 units, from 309 to 348 (13% growth) and entered into AL, OR, and TN. This fast casual bbq concept is open for lunch and dinner, with a $6-$15+ per person check average. Most locations serve beer and wine (full bar available at select restaurants). Average seating is for about 150. Catering and online ordering options are available. All locations are franchised and trade in AL, AR, AZ, CA, CO, CT, FL, GA, IA, ID, IL, IN, KS, LA, MD, MI, MN, MO, MS, MT, NC, ND, NE, NV, NY, OH, OK, OR, PA, SC, SD, TN, TX, UT, VA, WA, WI, WV, and WY. We last wrote about this concept on 2/5/13 (29% growth).
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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