The vision for this upscale casual is laid out clearly in the forward of its cookbook: “Yankee Connecticut might be the last place you’d expect a tapas bar and restaurant to be successful, but [the owners] have proved that tasty, quickly prepared Spanish-inspired food … can be a hit anywhere.” That was five years and four locations ago. Here, “chef-driven” means that about a third of the menu is tailored by the chef at each location. And chefs make face time with guests a priority with in-house cooking classes.
Location | Norwalk, Conn. |
---|---|
2013 Systemwide Sales ($000) | $33,800,000* |
YOY Sales Change | 25.2% |
2013 U.S. Units | 9 |
YOY Unit Change | 50.0% |
2013 Average Unit Volume ($000) | $4,500,000* |
Future 50 Year | 2014 |
Franchising | No |
*Technomic estimate
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