This quick-serve Asian was founded by Lewis Rutherfurd and Jim Hawes, classmates at Harvard Business School. Most of the prep is done in Jump’s plant, where sauces are made and proteins are trimmed, marinated and 60 to 90 percent pre-cooked. Vegetables are delivered to each store daily. The only item fully cooked on site is starch: rice or Udon noodles.
|2006 Systemwide Sales ($000)||$37,200,000|
|YOY Sales Change||30.5%|
|2006 U.S. Units||96|
|YOY Unit Change||21.5%|
|2006 Average Unit Volume ($000)||$425,000|
|Future 50 Year||2007|
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