How is 110 Grill thriving while other casual-dining chains falter? One point of differentiation for the Massachusetts-based concept is its focus on allergy-friendly dining. Everything on the restaurant's menu can be made gluten-free, and the chain caters to those with peanut allergies and other restrictions as well. "Management runs every single allergy plate to the guest and ensures them it's safe to eat," says Ryan Dion, 110 Grill's COO, noting that 23% of the chain's business comes from diners with food allergies. In the kitchen, every station has an allergy-free space and, whenever possible, cross-contamination is minimized by limiting allergens. 110 Grill's breading mix, for example, is made with corn flour, which is gluten-free. Each unit (there are currently 22 locations, with eight more slated to open this year) features five distinct seating areas: a U-shaped bar, lounge, dining room, private dining area and patio. "You can come in in shorts and sandals or a business suit," Dion says. "Either way, you fit in. ... Our goal is to cater to everybody."
|2018 Systemwide Sales ($000,000)||$49|
|YOY Sales Change||77.3%|
|2018 U.S. Units||18|
|YOY Unit Change||50.0%|
|2018 Average Unit Volume ($000)||$3,265|
|Future 50 Year||2019|