The vision for this upscale casual is laid out clearly in the forward of its cookbook: “Yankee Connecticut might be the last place you’d expect a tapas bar and restaurant to be successful, but [the owners] have proved that tasty, quickly prepared Spanish-inspired food … can be a hit anywhere.” That was five years and four locations ago. Here, “chef-driven” means that about a third of the menu is tailored by the chef at each location. And chefs make face time with guests a priority with in-house cooking classes.
|2013 Systemwide Sales||$33,800,000*|
|% Change in Sales||25.2%|
|2013 U.S. Units||9|
|% Change in Units||50.0%|
|2013 Average Unit Volume||$4,500,000*|
|% Change in AUV||0.0%|
|Future 50 Year||2014|