Innovative restaurant brands and executives shaping the fast casual segment
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Innovative restaurant brands and executives shaping the fast casual segment
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2018
Executive Summary
The Fast Casual Top 100 Movers & Shakers – for the past 14
years -- has recognized the industry’s most innovative brands.
As always, making the list is a testament to a company’s growth
and sales accomplishments but also honors innovation in the
use of technology to enhance the customer experience and a
willingness to take risks in the name of brand elevation.
Tom Harper Although this year’s class features a variety of concepts, from
CEO those specializing in pizza and burgers to Mexican food and Cherryh Cansler
tomh@networldmediagroup.com
chicken, “healthful” was the standout theme of 2018. In fact, 20 Editorial director,
Networld Media Group
Kathy Doyle of the 75 brands fit that category, which was by far the most out
President & publisher
kathyd@networldmediagroup.com
of any year. Even this year’s No. 1 brand – Freshii – is a concept
known for its healthful fare.
Cherryh Cansler
Editorial director It makes sense that these brands are coming on strong, as Americans are demanding
cherryhc@networldmediagroup.com transparency when it comes to what they put into their bodies. The fast casuals on our list
Brittany Warren are not only proof that offering high-quality foods at an affordable price is possible, they’re
Custom content editor also forcing even the world’s largest quick service restaurant brands to provide healthier
brittanyw@networldmediagroup.com
options to stay competitive.
Paige Hobbs
Custom content coordinator Choosing the Top 100
paigeh@networldmediagroup.com Hundreds of brands nominated themselves by taking part in a survey about their business
practices and also nominated executives whom they believed best represented the industry.
ABOUT OUR SPONSOR:
A panel of judges weighed each nomination carefully before deciding on the final 100,
The unique needs of fast casual and
composed of 75 brands and 25 executives.
QSR concepts require technology that
is fast, reliable, and flexible. Oracle While each winner offered customers a little something extra to differentiate it from its
Hospitality provides a one stop shop competitors, the top performers also shared important similarities — a heavy emphasis
for hardware, software, back office
on employee training, high-quality ingredients, technology upgrades, brand culture and a
tools, cloud technology, and open APIs
for innovation, that are all integrated to
passion for giving back to their communities.
operate seamlessly, increase customer The list also recognizes brands and leaders for their contributions to the growth of the fast
loyalty, and elevate profitability. casual segment. When it comes to creativity, progressiveness and hard work, these 100 are
leading the restaurant industry as a whole.
The 2018 Fast Casual Top 100 Movers & Sincerely,
Shakers. ©2018 Networld Media Group LLC.
13100 East Point Park Blvd., Louisville, KY Cherryh Cansler
40223. (502) 241-7545. All rights reserved. No
part of this publication may be reproduced Director of Editorial, Networld Media Group
without the express written approval of the
publisher. Viewpoints of the columnists and
editors are their own and do not necessarily
represent the viewpoints of the publisher.
Table of 4 Top 75 brands
Contents 28 Top 25 executives
2018 3
Top 75 Brands #1 Freshii Freshii is one of the fastest-growing health and wellness brands in the world, opening its first 200 stores faster than Starbucks, Dominos Pizza and even Subway. By making superfoods such as kale and quinoa convenient and affordable, while continuing to introduce the latest culinary healthy trends, Freshii has become a household name for guests looking to fuel on the go. Never settling for the status quo, the brand is constantly innovating — from introducing new menu items every 90 days to finding new ways to make its packaging more sustainable. In 2017, Freshii reported same-store sales growth of 5.5 percent over 2016, went public, increased its staff count at headquarters by 85 percent, grew to 370 restaurants around the world, opened inside sports arenas and hospitals, and began serving food on Air Canada flights. The company, founded by CEO Matthew Corrin in Canada, plans to have between 730 and 760 stores by the end of 2019, and is projecting an annual same-store sales growth outlook of between 3 and 4 percent for fiscal years 2017 through 2019. Systemwide sales should grow between $275 million and $285 million by the end of fiscal 2019. Technology plays a big part in Freshii’s success. From a global intranet platform that connects all franchisees with HQ initiatives to a mobile app that lets customers purchase their meals without cash, the company says it uses tech to build positive relationships with all stakeholders in an authentic, supportive and seamless way. 2018 4
Top 75 Brands
#2 CaliBurger
The CaliBurger brand has continued to be a leader in e-mobile gaming competition to generate traffic in store. It also
innovation, not only in the fast casual restaurant market but offers facial-recognition loyalty programs, which have a pay-by-
also in the technology market. Its parent company, Cali Group, face component.
partnered with Miso Robotics to develop Flippy, a cost- The chain is adding even more kitchen robotics and is expanding
effective robot designed to cook burgers and fulfill a variety of into Mexico and Latin America in the coming year, as well as
other cooking tasks. continuing expansion in the U.S. and Canada.
“The deployment of Flippy in CaliBurger restaurants represents
a major milestone in helping our staff produce mouthwatering
burgers more consistently and in a timely manner,” John Miller,
chairman of Cali Group, said in a news release. “The ease of
integration into our existing kitchen lines will also allow us to
quickly install Flippy in more locations nationwide.”
Cali Group eventually expects to sell the technology to
other brands.
CaliBurger, in 2017, hit $6 million in same-store sales,
implemented self-ordering kiosks and launched a global
#3 Moe’s and unique social engagement the
brand activates. When competitor
Chipotle launched a product in an
Southwest Grill attempt to rival Moe’s queso that
has been served for 18 years, the
brand leveraged its irreverent brand
Moe’s Southwest Grill continues to be at the forefront of the personality, informing customers
fast casual Mexican segment, and its marketing efforts always that they should be aware of “queso
emphasize that. The backbone of the 2017 efforts came from imposters” and that the best-tasting
Moe’s “Best Customer” segmentation research, which drove the queso can be found only at Moe’s. The public relations and social
brand’s digital strategy. This research allowed the brand to home campaigns garnered attention across national outlets, including
in on specific core demographics that were vital in taking one USA Today, CNBC and various food and restaurant outlets.
big step forward in the digital space — allocating all systemwide To keep up with customer demand and expectations, Moe’s uses
media dollars from TV in 2016 to digital in 2017. a mobile app for loyalty rewards and online ordering and has
Best customer research not its online ordering platform. To continue to deliver high-quality
only drove digital decisions and service, Moe’s also employs e-learning for training purposes
enhanced sales and traffic, but and provides operators with tablet-based temperature checks,
also uncovered insights that assessments and digital recipes.
guided strategic campaigns, Moe’s uses digital menu boards in restaurants, touchscreen
according to the company. digital drive-thru menu boards, self-ordering kiosks and
Essential to the success of all augmented reality enhanced restaurant artwork that guests can
strategic campaigns is the strong interact with using the brand’s Rockin’ Rewards app.
2018 5
Top 75 Brands
#4 Wow Bao
Wow Bao, an early adopter of self-serve kiosks, made orders from cubbies that alert
headlines in 2017, when it launched what promises to be the them on the status of their orders,
next generation of self-serve restaurant technology — a fully an innovation that Wow Bao offers
automated dining experience. In addition to allowing guests to as the first licensee of Eatsa’s
place orders via kiosks or mobile app, the test unit in Chicago automated technology.
provides the added convenience of letting guests pick up their Wow Bao has also created a proprietary mobile order app, a key
component of the streamlined order experience that it tapped
from Eatsa. The app, in combination with cubby order pickup,
allows customers to order and eat even faster than before. By
replacing the servers with pickup cubbies, the new technology
cut the front-of-store staff from four to two.
CEO Geoff Alexander plans to use the Eatsa technology in all of
his new stores, as he plans to double the existing six Chicago
stores over the next 12 months. Existing stores could be
retrofitted with the new technology in the future.
#5 Balance Pan-Asian Grille
Prakash Karamchandani and HoChan Jang pooled their savings, borrowed
from family and also got a credit line from Home Depot, in 2010, to open
the first Balance Pan-Asian Grille. It’s safe to call the business a good
investment, considering that the men have grown the brand to three units
and reported more than $5 million of store sales in 2017.
Karamchandani and Jang, who have built a modern Asian-inspired
menu that changes seasonally, don’t follow typical business practices.
They have vowed to always pay employees above minimum wage and
embrace technology.
zin 2017, for example, they designed a “managerless” form of restaurant
operation and came up with a kitchen design for maximum efficiency.
Because the menu changes often, work stations are adaptable to
maintain efficiency.
The men are building an 8,600-square-foot aquaponics facility visible to
customers to provide organic local produce year-round for its restaurants,
as well as to supply other local restaurants and grocery stores.
2018 6
Top 75 Brands
#6 Farmstand
Founded in January 2016, Farmstand is a healthy food company future. Within the last two years, the brand has grown to 21 units
with sustainability at its roots. Taking its inspiration from the in London, using its unique strategic approach of setting up a
roadside stalls of the American Midwest, the London-based central kitchen hub first, then setting up physical stores.
concept offers breakfast, lunch, dinner, snacks, coffee, wine and With nothing artificial on its menu, Farmstand’s menu is 80
always free filtered water. Every good idea starts with a problem, percent vegan, 5 percent fish and 15 percent meat. In addition,
and Farmstand is no different. When founder Steven Novick it is free from gluten, dairy and added sugar, and the brand aims
struggled to find, “properly healthy food” he set out to solve to use only compostable material for all packaging, creating zero
change that. landfill waste.
The core values behind In the coming year, Farmstand is looking to double or triple
Farmstand are to keep the sales of its business and is using technology to help
the menu simple; to do that. Innovations include the new in-house mobile app
treat all customers, launched in March, as well as a digital POS stock and schedule
team members and management system.
the environment fairly;
and to be honest and
optimistic about the
#7 Dickey’s Barbecue Pit
At Dickey’s, 2017 was the year of convenience as it focused
heavily on seamlessly implementing delivery to guests across
the nation. The brand accomplished this goal by creating more
than 50 partnerships with third-party vendors, such as Grubhub
and DoorDash. These relationships yielded a year-over-year
sales growth for delivery of about 300 percent, according to the
company. That success has fueled the brand to beta test direct
delivery in a few markets with hopes of making it a systemwide
initiative by the end of 2018.
Dickey’s growth plans for 2018 incorporate national and
international growth; it is making its international debut in the To make the guest experience quick, easy and convenient, the
Middle East and also will break into the Hawaiian market. chain implemented a mobile app, which gives guests the option
to order directly from the app for in-store pickup, curbside
delivery or delivery through third-party vendors. The app includes
a review-based loyalty program for Dickey’s guests.
The brand, which is nearing 600 units, also is working to create
and implement a proprietary point-of-sale (POS) system created
by restaurateurs for restaurateurs.
2018 7
Top 75 Brands #8 &pizza &pizza describes itself as an “anti-establishment establishment It also strives to be an important part of its customers’ lives, going built on the renown of its creative pies and craft beverages, so far as to host weddings in its restaurants every March 14, localized shop design and the strength, unity and vibe of its known as Pi Day. It transforms select shops into pop-up wedding living-wage-paid, ampersand-tattooed employees,” which it chapels and offers free ceremonies with pizza, champagne, calls its Tribe. celebratory décor, flowers and wedding officiation. Founded in 2012 in Washington, D.C., &pizza has grown to 26 locations in D.C., Maryland, Virginia, Philadelphia and New York City, with continued growth in existing markets and expansion into new markets Boston and Miami planned for 2018. The brand has raised more than $60 million in expansion capital since 2012. With each shop, &pizza cultivates a sense of conscious community by partnering with local artists and purveyors, supporting local charities, and encouraging guests and Tribe members alike to celebrate the uniqueness of each shop and neighborhood. #9 CoreLife Eatery CoreLife Eatery may be only 3 years old, but the 32-unit chain is expanding quickly, with plans to have more than 300 units in operation over the next five years. Offering a wide variety of fresh ingredients that are transformed into custom-created dishes, all menu items are free of trans fats, artificial colors, sweeteners, other artificial additives and genetically modified organisms (GMOs). The chain took its focus on a healthy lifestyle a step further, however, by launching the CoreLife Challenge, a 21-day process that helps customers recharge and get on a path toward living a healthier lifestyle. It involves customers replacing sugars, fast food, gluten/wheat, trans fats, hydrogenated oils, dairy and so on with whole foods that are colorful. It also recommends intermittent fasting and exercise. Challenge champs are featured on the Core website, which — of course — directs challengers to eat at CoreLife as a way to ensure they stick to the program. 2018 8
Top 75 Brands
#10 Panera Bread
Panera Bread Co. — which has more than 2,000 units, about $5
billion in systemwide sales and more than 100,000 associates — got a
lot of attention in 2017, when it went from public to private-owned in a
sale to JAB Holding Co. for $315 per share in cash. And it sold at such
a high price for good reason.
The company, in June 2017, surpassed $1 billion on an annualized
basis and could double in 2019. Since the inception of its Panera 2.0
program in 2014, the company has emerged as an industry-leading restaurant e-tailer. Panera’s
end-to-end digital pathways — including Rapid Pick-Up, Fast Lane Kiosks, catering and delivery
— enable a better guest experience for people to eat the way they want.
As of the end of Q1 2017, systemwide digital sales made up 26 percent of total company sales — the highest rate in the restaurant
industry outside of the pizza segment. Approximately 1.2 million digital orders are placed per week.
Although Panera CEO Ron Shaich stepped down last year, the brand is still in digital-savvy hands with CEO Blaine Hurst, who was a
main driver of Panera 2.0.
The CEO switch wasn’t the only exciting news in 2017. The brand also announced that it was buying Au Bon Pain, a Boston-based
bakery-cafe chain with 304 units worldwide. It will be part of Panera’s initiative to intensify growth in new real estate channels, including
hospitals, universities, transportation centers and urban locations.
#11 Slapfish Lobster Grinder, Baja Mahi Sandwich,
Chowder Fries, Surf N’ Turf Lobster
company revenue for the 2017 calendar
year was up more than 660 percent over
Slapfish has created a niche in the
marketplace, offering high-quality, chef- Burger and a menu of seasonally and the previous year. The menu also includes
driven seafood dishes in a fast casual daily rotating salads and bowls — has house-made hummus, baba ganoush,
setting. Although it started out as a food more than 100 locations in development. tahini, falafel, fries and baklava.
truck, CEO chef Andrew Gruel has grown The chain reported $1.5 million in same- The chain, which was founded as a food
the brand to 13 locations with plans to hit store sales in 2017, which it called a cart in 1990 on 53rdStreet and Sixth
20 by the end of the year. The brand has “consistent increase from 2016,” and Avenue in New York City, nearly doubled
even caught attention around the world, plans to expand the brand throughout the its locations last year, opening 37 to hit a
with locations opening in the U.K. and Southwest and East Coast in the next year. total of 65 by the end of 2017.
South Korea.
The Halal Guys will end 2018 by adding
Slapfish — which boasts unique menu 47 units, and part of that quick growth is
items, including Clobster Grilled Cheese, fueled by the brand’s use of technology.
#12 The Halal Last year, for example, it introduced
a revised online ordering service in
Guys cooperation with Olo that led to an 8
As the self-described leader of the percent increase in same-store sales.
American halal fast casual segment, It also introduced a food-safety check
The Halal Guys — which serves chicken program in collaboration with Steritech.
and beef gyros, falafel sandwiches and
platters — reported that its systemwide
2018 9
Top 75 Brands
#13 Fatburger #14 Shake Shack for who they are — from coast to coast
and abroad. Last year, it opened its 50th
Fatburger claims the title “America’s Shake Shack came to play in 2017, location in North America and recently
Last Great Hamburger Stand” and was reporting that it ended the fiscal year with opened its first in Japan.
established in 1947, but that doesn’t a revenue increase of 33.6 percent to
Sales numbers for all stores open were
mean it’s not an innovator in the industry. $358.8 million. It also increased sales 33.6
nearly $30 million in 2017. The year also
While continuing to offer its classic percent to $346.4 million and opened 45
brought 16 openings, the launch of a new
burgers, fries and shakes, it was among units, including 26 domestic company-
mobile app and the first annual franchisee
the first to adopt industry trends, such operated Shacks and 19 licensed Shacks.
conference.
as the vegan Impossible Burger and The year also marked a milestone of
delivery, for example. To help spread the word about The Taco
digital innovation for Shake Shack,
Life, the chain launched new branding
Third-party delivery in 2017, in fact, according to CEO Randy Garutti, who
initiatives with MomentFeed and held the
resulted in double-digit positive same- said the company launched a mobile app,
seventh annual Gringo Bandito Chronic
store-sales increases in California and added self-serve kiosks at select locations
Tacos Eating Challenge at the Sabroso
a 5 percent same-store-sales increase and tested delivery pilots designed
Craft Beer, Taco & Music Festival, where
domestically. to further enhance the guest digital
the professional competitive eater Takeru
The brand’s success is evident through its experience.
Kobayashi ate 144 tacos in 10 minutes.
recent worldwide expansion in the Middle The iOS app had 350,000 downloads and
Chronic Tacos plans to add 20 units by
East, Europe and Asia and its systemwide following intro promotions, contributed to
the end of 2018.
sales, which in 2017 totaled more than 3 percent of total sales.
$109 million. Systemwide, same-store
Looking ahead, 2018 is shaping up to be
sales were up 1.5 percent over the
another year of growth, with the opening
previous year, according to the brand’s
parent company, FAT Brands, which
of 32 to 35 domestic company-operated #16 Chaia
Shacks. Garutti said he expects 16 to
purchased Ponderosa Steakhouse and Suzanne Simon and Bettina Stern
18 licensed Shacks for the year, with a
Bonanza Steakhouse brands in 2017 for founded Chaia, a seasonal vegetable
significant portion of international growth
$10.5 million. FAT Brands operates more taco shop, in 2013 in Washington, D.C.,
targeted in Asia, including the first Shack
than 300 restaurants around the globe, in hopes of helping people eat more
in Hong Kong.
with systemwide sales exceeding $300 plants. The duo focuses on sourcing
million, according to a news release. “We’re also focused on further produce from farms that use sustainable
strengthening our infrastructure to practices to create a menu that rotates
The company is on a mission to grow the
deliver against the significant long-term with the seasons and is solely based on
Fatburger brand, which it took public last
opportunity we have in our sights,” he vegetables.
year. It has 21 stores, two trailers and one
said. “By the end of 2020, we plan to have
food truck, but plans call for the opening of So far, the women have sold more than
more than doubled our 2017 systemwide
30 more brick-and-mortar units, three food 1 million tacos, reported $1.5 million in
Shack count and increased our revenue
trucks and one trailer by the end of 2018. same-store sales for 2017, turned tens
to over $700 million.”
of thousands of customers on to eating
meatless meals on a regular basis,
educated customers on the impacts of
eating more plants and earned mention by
#15 Chronic Tacos Bon Appetit and Zagat as a reason why
Chronic Tacos is spreading “The Taco the district is a top food city.
Life” — encouraging individuality, being Although it has only one location, Chaia will
true to oneself and embracing others open two others by the end of the year.
2018 10Top 75 Brands
“Many of the mega-trends in food show across the Middle East and North Africa,
that more and more consumers are Russia, Turkey and Europe.
looking for ways to eat more sustainably,” Blaze had a successful 2017, reporting a
Stern told FastCasual. “When we first had 3.7 percent increase in same-store sales
the idea to start Chaia in 2013, we did not and adding new salads and agua fresca
truly recognize the impact we would have drinks. It also launched delivery and Newk's Eatery
on our customers and on the restaurant donated $50,000 to Project RED, an AIDS
industry. We ourselves were simply research foundation.
looking for a way to eat more seasonal promotion to draw awareness to mobile
The brand grabbed national attention
and local vegetables for our health and ordering through the app, which led to a
in June 2017, when it figured out some
for the environment. We knew that eating 100 percent increase in downloads over a
offbeat ways to sponsor the Vans Warped
plants was healthy and we knew that four-day period, according to the company.
Tour, a 41-stop traveling music festival.
eating local was important to support It quickly followed up the app-focused
About 500,000 concert-goers attended
a better food system. What we did not promotion in June with a redesigned
the festival, and many took advantage
realize was that we would become leaders website, focusing on the user experience
of the Blaze photo op that put them
in the fast casual restaurant space for our and optimizing online ordering. This move
on a skateboard ramp, posed on a
sourcing practices, minimal food waste ensured that, whether accessing the site
bolted-down skateboard for pictures for
and female leadership.” via mobile or desktop, a customer would
Instagram or Twitter that could win them a
Stern believes Chaia is a roadmap to the have the same seamless and intuitive
free pizza.
future of food and the way humans must experience. Both efforts combined saw a
Also, during many of the evenings, the significant rise in digital sales.
learn to eat.
Jule Vera tour band performed at Blaze
“If everyone went vegetarian for just one In the second half of the year, McAlister’s
restaurants in select cities, with Blaze fans
day in the United States, we could save executed a strong push for integration
being the first to know where the acoustic
100 gallons of water, 1.5 billion pounds of with third-party delivery companies. By
sets were taking place and first to get
food otherwise fed to livestock, 3 million the end of the year, 35 percent of the
access to a free download of the band’s
acres of land and 33 tons of antibiotics,” system was using some form of third-
song “Lifeline.”
she said. party delivery, an increase from less than
5 percent at the beginning of the year.
When it comes to ensuring ease of
operations for franchisees, McAlister’s
#17 Blaze Fast #18 McAlister’s migrated all restaurants onto the same
Fire’d Pizza Deli POS platform, which provided increased
data visibility and integrity to help the
McAlister’s Deli continues to be a leader
A leader in the build-your-own pizza brand make informed decisions and
in the fast casual space in offering real,
segment since it opened in 2011, Blaze provide elevated system benchmarking.
handcrafted food, a diverse menu and a
Pizza has nearly 250 units and will add McAlister’s also launched a back-office
community-focused environment.
about 90 by the end of 2018. It also is system that enables the brand to continue
In 2017, the brand redesigned its mobile to bring forward tools and enhancements
taking on the Middle East — opening in
app to optimize digital ordering and create focused on driving unit-level economics
Kuwait, Bahrain and Saudi Arabia — with
a better customer experience. A call center and efficiencies.
a partnership with M.H. Alshaya Co., a
is another avenue available to guests for
multinational retail franchise operator
placing on-the-go orders.
headquartered in Kuwait that operates
more than 90 consumer retail brands In May 2017, McAlister’s launched a
2018 11Top 75 Brands
#19 Holler & Dash #20 Tender Tender Greens customers within 24 to 48
hours of picking.
Biscuit House Greens
Holler & Dash Biscuit House, owned by Tender Greens, which has nearly 30 units,
Cracker Barrel, has accomplished a lot proved again that it was an industry leader
since it opened less than two years ago, by being one of the first brands to go
including opening its sixth unit with plans cashless in early 2017.
to open at least one more in 2018.
“To continue paying our team members
Although the menu began by focusing on a living wage, partnering with incredible
biscuits, it since has introduced toasts, farmers and ranchers who grow
sandwiches, salads and beverages and with integrity, and using high-quality
now offers a catering program. ingredients we need to once again look at
Holler is all about the customer experience how we can innovate and think differently
#21 BurgerFi
towards the future,” the company leaders BurgerFi, which ended 2017 with 101
and supporting its communities. It hires
wrote on its website. units and reported a 1.1 percent increase
local artisans, for example, to hand-build
in same-store sales, believes in the
tables, stools, décor and signage based The chain also launched a digital gift card
importance of delivering high-quality
on the history and culture in whatever city feature on its mobile app, which allows
ingredients and customer experience.
it is opening. A hospitality crew member customers to pay in-store and online
stands at the door to greet each guest, using gift cards on the app, buy gift Recognizing that consumers were
explain the menu, introduce artisan food cards or share their balances with friends seeking various meatless offerings and
partners and answer questions. and family. that there was a mainstream demand for a
plant-based option, BurgerFi became one
The chain, however, realizes that some Tender Greens also is gearing up for
of the first national burger chains to carry
guests simply need convenience, so it also expansion, hiring Paul Asher as VP of
the Beyond Burger, which offers 20 grams
offers online ordering, and in-store guests real estate and national expansion, and
of plant-based protein.
can use a kiosk to order or an employee Denyelle Bruno, who was previously
can take orders with a mobile device. The president of retail operations at Drybar, In another effort to meet customer
chain also partnered with UberEats to meet as president. They’ll work to meet the demand, the chain partnered with Uber
customer demand for delivery. company’s goal of at least doubling the Eats for delivery orders and added a
restaurant count by 2020. call center that routes the guest to the
appropriate BurgerFi for takeout order
Tender Greens is using big data
processing.
technology to guide its East Coast
expansion. The chain also is committed to finding
cutting-edge technologies that fulfill
To pinpoint potential locations in the
the needs of both its employees and
Northeast that best reach what the
customers. According to the company,
brand calls its “psychographic” — the
its implementation of several systems,
college-educated diner who cares about
including kiosks, social media and online
health and locally produced food — starts
reputation management software, takeout
with data from a customer analytics firm
order processing and call center, online
that specializes in site selection.
ordering and safety and compliance
Even amid rapid growth, following the software, has increased efficiency,
California model, the East Coast locations streamlined processes, improved
will rely on a local network of growers and communication across the brand’s
suppliers who deliver fresh ingredients to system of franchisees and executives,
2018 12Top 75 Brands
and opened additional incremental cleanliness and value; rolling out revised
streams of revenue for its franchisees. menu pricing and updated menu boards
BurgerFi plans to open about 25 units and launching an online ordering program.
in 2018, primarily through partnerships In 2018, the brand will add 30 restaurants
with experienced multi-unit restaurant and expand into new territories, such as
operators. Arkansas, Kentucky, Missouri, Tennessee
and Texas.
#22 Chicken #24 Muscle
Salad Chick #23 Fazoli’s Maker Grill
For Fazoli’s, 2017 was an incredibly Committed to providing healthier fuel for
Chicken Salad Chick, which just
successful year. The Italian concept its customers’ active lifestyles, Muscle
celebrated its 10th anniversary, has
set 57 franchise sales records, and its Maker Grill’s menu features grass-fed
successfully carved out a niche in the
franchise-owned locations closed out the steak and all-natural chicken, as well as
fast casual segment by offering guests a
year with a 5.1 percent increase in same- options that target a variety of dietary
“custom fit” chicken salad experience.
store sales and a 2.5 percent increase in preferences, including low carb, gluten-
The chain, which features more than guest traffic in December, according to free and vegetarian.
a dozen original chicken salad flavors, the company. On top of that, the brand The chain, which has nearly 60 units,
has more than 81 units across 11 states signed 15 restaurant agreements and also offers its menu via a meal plan
and has achieved $163 million in sales opened five units. program that allows customers to pre-
over the past three years. It reported an
Part of those successes stemmed from an order meals via phone, online or in store,
8 percent increase in comparable-store
enhanced menu with more customizable available for pickup or delivery. In 2017,
sales in 2017, rolled out an integrated
options that made all pastas and pasta Muscle Maker Grill introduced breakfast
menu and implemented a systemwide
sauces free from artificial ingredients. and fresh market bars to its menu and
technology update, which simplified
For customers on the go, it launched also launched grab ’n’ go meals in store
restaurant operations and enhanced
“Breadstick Snacks” in Indianapolis, and at off-site locations such as gyms,
guest experience. Some of the the
created a loyalty app featuring mobile office buildings and corporations.
changes included, upgrading its POS to
ordering and is testing third-party delivery. Additionally, Muscle Maker Grill opened
NCR Silver, which enables integration with
Olo, Syrus and Craving Credits loyalty Finally, in 2017, the brand started its first international location in Kuwait
program; introducing SMG receipt-based remodeling restaurants with a and plans to open nine more restaurants
customer service surveying, which contemporary look, featuring areas for in the Middle East. Negotiations
measures guest satisfaction across all key mobile pickup orders, as well as Wi-Fi are taking place for large multiunit
aspects of the guest experience, including bars and communal dining tables. The development plans in South Africa, India
food quality, speed of service, friendliness, nine locations that underwent remodels and Australia, with plans to enter other
last year experienced an average 10 international markets in the future.
percent sales growth, according to
the company.
In 2018, the brand has eight restaurant
openings slated for the first two quarters #25 Cava Grill
and plans to open several additional
Cava Grill is a fast casual Mediterranean
locations throughout the remainder
brand that features customizable salads,
of 2018.
grain bowls and pitas. In 2017, a series
of openings took the number of locations
2018 13Top 75 Brands
nationwide to over 40, ranging from “In starting and growing Leon, I have Great Harvest, last year, also introduced
suburban to city center restaurants. CEO learned so much about the dos and a new franchise model, dubbed Hub
Brett Schulman said each location is don’ts of creating a new category and Spoke. The new business model
designed with the neighborhood in mind. — naturally fast food,” said Vincent, allows franchisees to purchase a large
“We believe that food should not be a flat who opened the first location in 2004 territory that includes a single Great
routine; rather a bold lifestyle,” he said. in London. “And more broadly I have Harvest Bread Co. bakery operation
learned a few things about how and as many café-only units as they
Started by three childhood friends in to replace traditionally aggressive desire in surrounding towns. The bakery
Washington, D.C., seven years ago, Cava approaches to business with values that locations are equipped with ovens and
brings the families’ traditions of Greek are a little more holistic.” enough space to produce and deliver the
and Mediterranean cooking to the fast
Leon has more than 70 locations across hand-milled breads to the nearby café-
casual setting. Cava keeps its menu fresh
Europe and plans to soon enter the only locations throughout the day. This
with seasonal additions, such as a white
U.S. market. separates Great Harvest from many other
bean salad, spicy apricot dressing and
larger bakery-cafe brands, which have
a variety of house-made juices. While Vincent is keynoting the Fast Casual one big-box location every 10 or 15 miles
continuing to enhance the menu with Executive Summit, Oct. 7-9 in Seattle. and do not bake from scratch.
seasonal favorites, the brand also has
continued to innovate with technology. The brand has nearly 200 units with
plans to open 18-20 by the end of 2018.
The chain recently launched its next-
generation digital ordering platform,
which is available for download on iOS at
#27 Great Harvest
the Apple App Store and Android at the Brea Co.
Google Play store. Although Great Harvest kicks it old
In addition to its success in the fast school when making its bread, choosing
casual industry, Cava dips and spreads to stick to its five-hour bread-baking
are featured in Whole Foods locations process, there’s nothing old fashioned
across the country. about its operations.
The brand, for example, relies on Chef
Metrics, a pricing software developed for
the brand to compare prices between
#26 Leon multiple vendors and determine the retail #28 Biscuit Love
price of products while maintaining a Biscuit Love was one of the first
Leon, a London-based Mediterranean specific ingredient percentage for each breakfast/brunch concepts to enter
chain with 50 units, is focused on serving item sold. This gives franchisees the the fast casual segment. Beginning as
healthy, affordable, fast food while doing flexibility to offer popular, unique products a food truck owned by husband-and-
good throughout the world. CEO John while balancing the profitability of their wife team Karl and Sarah Worley, the
Vincent’s approach is a simple business overall product line. brand has evolved into three brick-
plan based on six ideas, taken in large and-mortar locations that take a fun
Great Harvest also uses NCR Silver,
part from his understanding of the approach to Southern brunch, including
which allows the brand to look at how
2,500-year-old teachings of the Eastern bonuts (fried biscuit dough) and biscuits
products are performing in the short
philosopher, Lao-tzu, known collectively with chocolate gravy (yum!). Karl has
and long term. This understanding gives
as Taoism. combined his culinary degree and his
franchisees the option to shake up their
With a limited menu featuring wraps, menus, scrap underperforming products grandfather’s Southern cooking skills to
sandwiches, salads and falafels, Leon and introduce the “next big thing.” create a variety of made-from-scratch
offers a variety of options for customers breakfast and lunch choices.
without creating large amounts of waste.
2018 14Top 75 Brands
London and plans to open 10 locations
The Worleys are focused not only on leadership team tackled it head on.
throughout the United Kingdom over the
growing their own brand but also on In 2018, the brand is committed to open next four years.
revolutionizing the entire segment seven new franchise bakeries.
by bringing attention to sustainable By the end of 2018, Which Wich will have
agriculture and farm-to-table restaurants. more than 500 locations in 40 states and
Offering a fun atmosphere, delicious menu 11 countries.
options and a variety of souvenirs available
for purchase, Biscuit Love strives to be an
experience for its customers, while also
valuing its employees. Every Biscuit Love #31 Mooyah
employee, for example, makes a living
wage, and all full-time employees receive
Burgers, Fries
paid vacation, health insurance and free and Shakes
financial counseling.
Mooyah — which recently celebrated its
#30 Which 10th anniversary by hosting nationwide
Wich Superior parties featuring free T-shirts, cake pops,
10-patty-cheeseburger-eating events and
#29 la Madeleine Sandwiches donation of 10 percent of all sales to No
French Bakery & Which Wich has grown into a simple yet Kid Hungry — has implemented several
business initiatives to improve customer
sophisticated franchise, where customers
Cafe receive their sandwiches via a unique
satisfaction.
2017 was a year of transformation for la ordering system that includes doodle- It enhanced the previous year’s MOO2
Madeleine. The year kicked off with the worthy bags to ensure a customizable menu initiative by replacing some of
announcement of an aggressive growth and fun experience. Which Wich its pre-built burger options with better-
strategy and re-franchising program. continued to open new locations in 2017, performing recipes from its “Taste to
Historically, la Madeleine growth from opening nearly 50 across the U.S. Try” marketing program, streamlining
1983-2014 had been corporate; despite its burgers to one patty size to simplify
The company, led by founder, CEO and
an abundance of interest, the brand operations and improve ticket times.
Chief Vibe Officer Jeff Sinelli, pivoted in
had avoided franchising. By the end of Scaling back to one burger size resulted
2017, by introducing more “composed”
2017, though, it had re-franchised four in a faster ordering process and faster
sandwiches — a first for the brand that
markets seamlessly and achieved its ticket times for guests and also helped
was on the forefront of the customizable
10th year of overall guest satisfaction the brand to negotiate lower beef pricing
trend more than a decade before.
improvement. The re-franchising program this year, according to the company.
However, seeing a shift in consumer
has positioned the brand to double in behavior, Which Wich introduced a line of It also made a bold move by reducing
size within the next five years, according “Favorites” in 2017 that has been incredibly menu prices by nearly 10 percent to
to the company. successful. Since launching the Favorites provide a better overall value.
The la Madeleine culture celebrates “Doing menu, the company has seen options on The brand is now better positioned to
What’s Right, Not What’s Easy,” and 2017 the line account for 30 percent of product support its existing franchise partners and
was a year that challenged its teams to live mix. Additionally, sales of Favorites options to recruit the next generation of Mooyah
up to that mantra in every sense. are being sold at a 3:1 ratio compared to family that will help it continue to grow.
the brand’s most successful limited-time
Still a small, family brand with just Its 2018 goal is to open at least 20
offer (LTO) products.
over 80 bakeries, the re-franchising restaurants by focusing on growth
announcement and initiative could In February, it entered the European strategies.
have been a distraction. Instead, the market by opening its first location in
2018 15Top 75 Brands
#32 Tropical targeting, make smarter data-influenced
business decisions, enhance sales
implemented a few at Pieology locations
across the country,” he said. “We have
Smoothie Cafe through mobile ordering and grow its a lot of momentum behind us, and I’m
Since opening its first location in social media presence. By investing in excited to see just how much we can
Tallahassee, Florida, Tropical Smoothie and incorporating technologies such as accomplish in the next 12 months.”
Cafe has continued to grow exponentially LevelUp, Tropical Smoothie has been
year after year. Its 20th anniversary able to increase user frequency and
year in 2017, however, was one of its spend through targeted campaigns and
most successful to date. The brand a distinct loyalty program, according to
experienced a significant surge in the company.
franchise development as it opened
101 cafes, which brings its total of open
restaurants to 633 nationwide.
The company signed 187 franchise #33 Pieology
agreements in 2017, with plans to open
120 locations in 2018, by focusing on
Pizzeria
expanding portfolios from within. More
than half of the agreements signed in
Pieology Pizzeria specializes in
“handmade personal pizzas”; with .
pizza salad wings.
2017, for example, are with existing more than 78 billion pizza possibilities,
franchisees. customers can have a new experience
In addition to its accelerated franchise
each time they visit. The vision behind #34 1000
Pieology is one that is filled with love
development, Tropical Smoothie
and purpose. Pieology was created by
Degrees
maintains its focus on elevating
CEO Carl Chang, who believes that pizza Originating in Galloway, New Jersey,
convenience for consumers through
can bring out the best in people and 1000 Degrees is renowned for its
its evolving digital and cafe dining
that the only thing more important than classic Neapolitan pizzas, baked in two
experience. During 2017, it continued
quality food is having quality people to minutes at 1,000 degrees in a custom,
to develop its technology and digital
share it with. handmade, revolving Neapolitan brick
platforms, including the website, mobile
oven. With the option to limitlessly
app and loyalty program, enabling the With more than 25 locations in California,
top each pie with more than 50 fresh
company to better hone in on consumer Pieology Pizzeria took customer feedback
ingredients, guests can completely
to a new level in 2017 by launching
customize each pizza to satisfy their
Pieology Pizzeria R&D in Aliso Viejo. It
cravings.
features a rotating menu that gives diners
exclusive first bites of Pieology items that Its menu features a variety of options,
are being considered for the menu. The such as the White Out (with extra-
brand’s decision-makers view customers’ virgin olive oil, shredded mozzarella,
feedback, which has shown them that parmesan, fresh mushrooms and garlic),
customization has always been important the Smokey Pollo (featuring Sweet and
for customers and is making way for Smoky Bourbon Barbecue Sauce,
even more creative menu ideas. roasted chicken, bacon, red onion, red
peppers, pineapple, shredded mozzarella
Over the next year, Chang said this idea
and blue cheese) and the Meatza
may evolve to even more locations.
(with marinara, mozzarella, pepperoni,
“During that time, I hope that we’ve
bacon, Italian sausage and crumbled
solidified operations, garnered some
meatballs). Additionally, the brand offers
fresh and creative ideas, and even
2018 16Top 75 Brands
two signature crust options: classic, From its inception, Bean Sprouts has led
thin-crust Neapolitan; and The Roman, the way in the restaurant industry, offering
which is twice the thickness of traditional a healthy menu that delights kids and
Neapolitan and oval in shape. parents alike. With 11 current locations,
Since launching in 2014, 1000 Degrees Bean Sprouts is planning to open six
has ignited significant growth across the locations in 2018, including its first location
country, with more than 80 locations at a tourist attraction, Garden of the Gods
open, signed or in development. The park in Colorado Springs.
brand could potentially double in 2018, In addition to growing its number of
hitting 50-plus units by year’s end. locations by over 50 percent, Bean
The brand redesigned its logo to show Sprouts co-founders Shannon Seip and
that it offers more than just pizza, which Kelly Parthen will debut their second
led to an uptick in salad and wing sales. cookbook, “The Bean Sprouts Kitchen,” as it asked loyal fans and guests, “What’s
in late 2018. A national media tour Your Number?” and created a unique
focused not only on current markets, connection between its guests and its
but also new markets around the United menu. Carrying over its nontraditional
States where Bean Sprouts is planning
#35 Bean Sprouts expansion, will support the book launch.
approach to the menu, each of the
brand’s 21 unique burger options was
Bean Sprouts is a nationally recognized, With “The Bean Sprouts Kitchen” book designated with a specific number that
hip and healthy cafe that designs its as a centerpiece, Bean Sprouts also will reflects the flavor, tradition or fun of that
menus with kids and families in mind. drive new revenue through adding retail menu item, according to the company.
Its children’s menu is featured on a offerings in each café.
The brand also refreshed its logo to
low counter, empowering kids to make
provide a modern look to match its
their own healthy choices, and relieving
creative menu, which tells the brand’s
moms and dads of the guilt of taking
story in a more modern and fun way
their families out to eat. The menu offers
a variety of choices for families with
#36 Burger 21 while providing new footprint options to
Honoring the comfort and great taste of franchisees.
picky eaters, allergies and other dietary
challenges. Bean Sprouts adheres to an American classic — the hamburger —
clean ingredient guidelines and Burger 21 not only recognizes this iconic
features organic and sustainable staple of American cuisine, but also kicks
foods, compostable packaging and it up a notch. The brand behind a menu
known for featuring 21 unique burger
#37 Teriyaki
eco-friendly design.
options using seven different proteins and Madness
regularly offering something new, Burger Teriyaki Madness is one of America’s
the
21 has reinvented the way consumers
bean sprouts kitchen think about burgers.
fastest-growing fresh Asian fast casual
grills, with locations in 14 states and more
By using a recently upgraded mobile app, planned.
simple & creative
recipes to spark
kids’ appetites for
Burger 21 is able to cater to its fans with Teriyaki Madness’ growth plan for 2018
healthy food perks and special offers. Additionally, the is to open 26 new units and welcome
brand rolled out some fresh updates in 32 new franchisees for a total of 92
2017, including a delivery and catering franchisees. Plans also include expansion
shannon seip test that has contributed to an increase into new states and university campuses.
kelly parthen in sales and customer satisfaction. Most
Technology has helped Teriyaki Madness
notably, it introduced a refreshed menu
meet its growth goals. A fully digital
2018 17Top 75 Brands
company, each location uses the
Revel POS iPad-based system that
During 2017, Curry Up Now saw a 15-20
percent increase in same-store sales. The
#40 Zoup
integrates into all other systems. The In a segment known for fickleness,
brand is in the final stages of solidifying
company also uses Chatmeter as its Zoup has remained a leader of the
several franchise deals in multiple U.S.
reputation-management dashboard, and soup-differentiated category it created
markets and is seeking franchisees in the
franchisees manage profits and losses via 20 years ago. The chain, which currently
top 40 U.S. media markets to expand
ProfitKeeper. operates more than 100 units, is moving
Curry Up Now nationwide.
into a new era of culinary standards and
The company has incorporated menu development with the addition of
FranConnect into its franchise system as a a full-time corporate chef, who will work
digital launch platform, support center and with a team of consulting chefs to create
digital library for franchisees to access #39 Dog Haus high-quality and unique offerings that are
anywhere at any time. as craveable as its soups, according to
In its hot dogs, sausages and burgers,
In addition to business technologies, Dog Haus uses only hormone- and the company.
Teriyaki Madness has begun enhancing antibiotic-free, humanely raised proteins The brand already put this approach in
technology for the consumer. The free of all added nitrates and nitrites. motion with the 2017 introduction of a
corporate team recently launched a fully holiday-inspired Cranberry Goat Cheese
In another effort to prove it is serious
remodeled website and is in the process Salad and Turkey Berry Brie Sandwich
about high-quality menu items, in 2017,
of developing an online ordering mobile and Seasoned Bread Boules, including
the brand partnered with a number of
app with Olo and Punchh. Sea Salt, Olive Oil, Garlic Parmesan and
nationally regarded chefs, such as Ilan
Hall, Bruce Kalman, Stephanie Izard and Italian varieties. An accelerated menu
Brooke Williamson, for an upcoming development timetable is its new normal,
series of LTOs. and guests can expect to see frequent
new offerings in its restaurants.
Beyond the food elements, the brand
has begun a number of technology and In 2017, Zoup introduced a “Good Food
marketing initiatives to help set it apart Agenda” to formalize the progress it made
as an innovator. From completely new toward healthier, cleaner offerings. It
twists on social media marketing to tried- kicked it off with the introduction of a “No
and-true methods of consulting and local Good List” of more than 70 ingredients —
#38 Curry Up marketing, the brand is pushing itself including artificial flavors, colors and added
preservatives. Additionally, for the third year
further than ever before. This marketing
Now strategy increased its followers on social in a row, the company marked National
Curry Up Now made some big moves media by 170 percent and grew Instagram Soup Month with a program that raised
in 2017, in the direction of growth and engagement by 660 percent. almost $100,000 for U.S.-based No Kid
expansion. It acquired competing Hungry and the Breakfast Club of Canada.
Aside from marketing and technology,
Indian fast casual brand Tava Kitchen, Dog Haus has a franchisee support
positioning itself as the leader in the fast program led by a team of “CSRs” who
casual Indian food market. Additionally, interact on a weekly basis with the
Curry Up Now opened two brick- franchisees to make sure they have
and-mortar units in 2017, completed a everything they need in terms of support
renovation of all stores and partnered with and ongoing instruction, as well as to
Fransmart to help it expand more quickly. serve as a sounding board for franchisee
The brand also brought on Kitchen Fund concerns. All of this furthers its brand
as an investor. strategy of being on the cutting edge and
out in front of other brands.
2018 18Top 75 Brands
#41 Nature’s that marries the celebrity value of Mark
and Donnie Wahlberg with the culinary
technology investment, according to the
company. In 2018, Capriotti’s is gearing
Table expertise of their brother and executive up to continue its expansion into mature
Nature’s Table has been a family owned chef, Paul, Wahlburgers features an and new markets nationwide, in addition
business since 1977 and has been emphasis on fresh, high-quality yet simple to select international markets.
franchising since 1987. With more than food that highlights some of the family’s To keep customers happy, Capriotti’s
75 locations across the United States, the favorite foods. uses CAPAddicts Rewards App, powered
brand is committed to capitalizing on a Looking to open an additional 15-20 by Punchh, to offer freebies and loyalty
variety of emerging consumer trends to locations in 2018, this family focused points. It has more than 100,000
continue its growth within the industry. company has no plans for slowing down. downloads, but that’s not the only way the
When Dick Larsen founded Vine and brand embraces technology.
This year, Wahlburgers also introduced a
Harvest (changed the name to Nature’s meatless burger known as the “Impossible Its operations manual and training
Table in 1983) more than 40 years ago, he Burger” at its U.S. locations in 2018. Paul materials are all digital, allowing the brand
knew that a healthy fast casual concept Wahlberg partnered with the makers of the to use the most innovative methods to
could be a hit. With the addition of his plant-based burger substitute last fall when train new employees.
nephew, Rich Wagner, the company it was added to Boston-area locations. Capriotti’s reported double-digit increases
started to take off. A&E has followed the Wahlberg family in delivery and catering platforms in 2017,
Nature’s Table believes the true formula business for eight seasons and brings and expects to accelerate that growth
for cafe business is created through a to life the true family feel the restaurant over the next couple years.
hands-on environment and a dedicated captures, where staff members like to have
corporate team with consistent support. fun and aim to make their guests smile.
Wagner said Nature’s Table is dedicated
to using hormone-free, not processed,
fresh, locally sourced produce. To stay
#44 Saladworks
As the national leader in the salad-centric
current, the company updates its menu
segment, Saladworks’ positioning
every three years and is focusing its
work not only defined the market but
growth plan on nontraditional locations.
also identified the target consumers.
“We currently attend trade shows for Saladworks has adjusted its strategy and
hospitals, colleges, universities and limited-time offerings and updated its
airports,” Wagner said. “We will continue to menu and store design to better meet the
open locations in these venues, as well as
grow organically with our franchisees. We #43 Capriotti’s needs of those consumers.
The brand is continuing to build on
are also working on an area development
agreement in the Midwest and are
Sandwich Shop its technology system to experience
Capriotti’s is a 40-year-old legacy brand growth this year. In 2017, it introduced
targeting Jacksonville as our next market.”
that continues to gain loyal customers Gusto, a streamlined POS system, to its
across the country. At Capriotti’s, whole stores that served as the foundation of
Butterball turkeys are roasted in-house a technology bundle. Between that and
daily along with roast beef, homemade Saladworks’ remodeled store design,
#42 Wahlburgers meatballs and many other products. the brand is positioned to roll out other
Wahlburgers is one of the fastest-growing In 2017, Capriotti’s opened four technology-related initiatives in the new
fast casual brands in the country, restaurants and signed 50 franchise year to boost business.
expanding from just two to 24 units agreements. Franchise inquiries are Saladworks is preparing for the launch
in three years. Featuring a unique fast up 300 percent from 2016, as a result of enhanced online ordering, catering
casual/full-serve/bar hybrid concept of strategic initiatives in marketing and and delivery programs, local store
2018 19You can also read
