Veggie Grill uses only plant-based ingredients on its menu, but the global flavors, seasonal ingredients and chef-inspired dishes draw meat eaters as well as vegetarians. The company’s goal is to double sales every 18 to 24 months and make it a top choice among health-conscious diners. In the last five years, its compound annual growth rate was 43.1 percent.
| Location | Santa Monica, Calif. |
|---|---|
| 2014 Systemwide Sales ($000) | $35,400,000* |
| YOY Sales Change | 33.1% |
| 2014 U.S. Units | 26 |
| YOY Unit Change | 18.2% |
| 2014 Average Unit Volume ($000) | $1,500,000* |
| Future 50 Year | 2015 |
| Franchising | No |
*Technomic estimate
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