The healthful bowl concept Currito is sort of a case study for the evolution of fast casual.
Founded 20 years ago, it was the “baby” of brothers John and Joe Lanni, whose father Nick Lanni built and sold the once-285-unit Great Steak & Potato Company (now known as Great Steak and owned by Kahala Brands).
Back in 2005, the brothers were watching the rise of what was then called “fresh Mex,” with Chipotle and Baja Fresh the darlings of that era, helping to carve out the niche that became fast casual.
“We thought we could do something like that, but a little different, with something more than typical Mexican (cuisine),” said John. “The original tagline was ‘Inspired Burritos.’”
But then, over much of the next two decades, the Lanni brothers got busy with other things. The brothers are now also majority owners with other partners in Thunderdome Restaurant Group, a separate company that has mostly full-service brands, including Bakersfield, The Eagle, Krueger’s Tavern, Maplewood and more. The concepts were growing mostly in and around the Midwest.
The Cincinnati-based Currito, meanwhile, wasn’t growing so aggressively, they said. “It was always a slow-and-steady growth plan,” said Joe.
By 2015, the brothers decided to reposition the concept to focus on globally flavored bowls based on greens and grains, as well as smoothies and other healthful dishes. “We struck the word ‘burrito’ from the restaurant entirely,” said John. “And then we saw brand growth start to happen.”
Then the pandemic hit in 2020, and “all hell broke loose,” said Joe.
It took some time to recover. Once the dust settled from the pandemic closures in 2021 and 2022, the Lanni brothers decided it was the right time for Currito to step up for growth.
“Of all of our brands, it weathered the pandemic better than any of them,” said Joe.
Now there are 24 Currito units, of which nine are company-owned. Another six locations are expected to open in 2025, including one company-owned unit. Next year, they have a goal of selling 30 units and opening 11, of which 1-2 will be company-owned.
Franchisees are looking for healthful, fresh-ingredient brands, the Lannis brothers contend.
“We are flavor first, grain- and greens-based dishes,” said Joe. “You can get a tikka bowl with Indian flavors as one of our signature salads. We’re untethered by one type of cuisine.”
Other signature bowls include the Bangkok with Asian cabbage, cilantro lime rice, cucumber, shredded carrot, slivered almonds, a Thai-style peanut sauce and spicy cashew vinaigrette, for example. A Superfood Salad is packed with kale, arugula, quinoa, feta, edamame, carrots raisins, chickpeas, and almonds. Salads can also be ordered as a wrap.
Bowls average about $14 and smoothies are $6-$8. What makes the brand unique is the fact that the 2,000- to 2,300-square-foot restaurants require no grills or fryers. All of the proteins (chicken, steak, tofu) can be cooked in the combi ovens, which simplifies operations.
“It’ll sear chicken. It’ll sear steak, just as good as the grill,” said John.
Currito plays in the same playground as brands like Sweetgreen or Cava, the brothers said. But, of course, Sweetgreen and Cava don’t franchise.
And a similar bowl concept Crisp & Green, which has grown through franchising, is shifting to a more company-owned model.
John said Currito has clearly struck a chord in recent years. Since 2022, the brand has grown its average unit volume from $1.27 million to $1.43 million last year.
Last year, the Lanni brothers hired Scotty Geiger, who worked previously with Popeyes and Tim Hortons, as vice president of franchise development. Now the company is looking to work with franchise owner-operators of a single unit, or larger groups willing to take on a whole territory with an area development agreement.
“We’re not looking for a doctor who wants to check in with the manager on Saturday,” said Joe.
At a time when franchise operators may be feeling a bit squeamish about the larger economy, Joe said Currito is a brand that has already proven itself through boom-and-bust periods.
“At a time like this, franchisees are looking for something that’s solid as a rock, like that,” he said. “They don’t want to stop growing. They’re looking for something that can do well when things aren’t great.”