The original premise of fast casual was to combine a kitchen that could match the quality of a full-service operation's back of house with a bare-bones serving style more typical of a fast-food joint. Fifteen-year-old Cafe Zupas assures consumers it's stuck to that model. All the soups, salads and sandwiches are made from scratch, down to the dressings and garnishes. The nearly 60-unit chain describes its kitchen as "open-source" and "intentionally transparent," or what a full-service rival might call a display kitchen. "You'll find real, whole food that is prepared daily on-site, in-sight," from 203 ingredients, pledges the concept's website. An example: the recent limited-time offer of asparagus cauliflower soup.
|2018 Systemwide Sales ($000,000)||$42*|
|YOY Sales Change||27.1%|
|2018 U.S. Units||56|
|YOY Unit Change||24.4%|
|2018 Average Unit Volume ($000)||$835*|
|Future 50 Year||2019|