No deep frying, no MSG, no greasy wok cooking; Tokyo Joe’s built its brand around grilled and steamed Japanese dishes made with natural proteins, wild seafood and organic product, when possible. The goal: Deliver fresh and balanced foods at fast-casual speed and prices. As more Asian-inspired concepts enter the segment, Tokyo Joe’s has managed to maintain its hold by broadening its menu to include more pan-Asian dishes. While the majority of its units are in Colorado, it pushed into Arizona last year with plans to enter Texas later this spring.
| Location | Centennial, Colo. |
|---|---|
| 2014 Systemwide Sales ($000) | $30,100,000* |
| YOY Sales Change | 17.6% |
| 2014 U.S. Units | 30 |
| YOY Unit Change | 15.4% |
| 2014 Average Unit Volume ($000) | $1,100,000* |
| Future 50 Year | 2015 |
| Franchising | Yes |
*Technomic estimate
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