This Taiwanese hot-soup restaurant opened in 2004 and now runs 17 U.S. locations, with four more units in Canada and China. The chain, which mostly operates in Southern California with a few stores in Washington, runs out of a central kitchen to control food quality for its many locations, and opts for locally grown produce. Since opening, the restaurant has expanded its limited menu to meet more taste preferences, adding seasonal soups and trendy LTOs such as lemonade with basil seed, matcha- and sesame-flavored shakes and lavender milk tea.
|2015 Systemwide Sales||$32,900,000*|
|% Change in Sales||26.5%|
|2015 U.S. Units||16|
|% Change in Units||33.3%|
|2015 Average Unit Volume||$2,350,000*|
|% Change in AUV||-0.4%|
|Future 50 Year||2016|