No deep frying, no MSG, no greasy wok cooking; Tokyo Joe’s built its brand around grilled and steamed Japanese dishes made with natural proteins, wild seafood and organic product, when possible. The goal: Deliver fresh and balanced foods at fast-casual speed and prices. As more Asian-inspired concepts enter the segment, Tokyo Joe’s has managed to maintain its hold by broadening its menu to include more pan-Asian dishes. While the majority of its units are in Colorado, it pushed into Arizona last year with plans to enter Texas later this spring.
|2014 Systemwide Sales ($000,000)||$30,100,000*|
|YOY Sales Change||17.6%|
|2014 U.S. Units||30|
|YOY Unit Change||15.4%|
|2014 Average Unit Volume ($000)||$1,100,000*|
|Future 50 Year||2015|