Veggie Grill uses only plant-based ingredients on its menu, but the global flavors, seasonal ingredients and chef-inspired dishes draw meat eaters as well as vegetarians. The company’s goal is to double sales every 18 to 24 months and make it a top choice among health-conscious diners. In the last five years, its compound annual growth rate was 43.1 percent.

LocationSanta Monica, Calif.
2014 Systemwide Sales ($000)$35,400,000*
YOY Sales Change33.1%
2014 U.S. Units26
YOY Unit Change18.2%
2014 Average Unit Volume ($000)$1,500,000*
Future 50 Year2015
FranchisingNo
*Technomic estimate

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