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.
|Location||Santa Monica, Calif.|
|2014 Systemwide Sales ($000,000)||$35,400,000*|
|YOY Sales Change||33.1%|
|2014 U.S. Units||26|
|YOY Unit Change||18.2%|
|2014 Average Unit Volume ($000)||$1,500,000*|
|Future 50 Year||2015|