This first-timer on the Future 50 bills itself as a place for "fine-casual chef-driven 'cue." Instead of focusing on a regional barbecue style, Sugarfire's website claims that it "takes the best traditions of the best barbecue cities in the U.S.A. to create a St. Louis-style barbeque that's all its own." Chef-founder Mike Johnson’s menu includes smoked pulled pork, ribs, housemade sausage, salmon, turkey, brisket and even portobellos, all crafted into signature sandwiches, salads and more. One of his team’s creations, the Cuban Reuben, took home first prize in sandwiches at the 2018 World Food Championships.
Sugarfire Smokehouse grew to 13 units in 2018, adding three new locations. Storewide sales reached $20.7 million, a bump of nearly 39%. Although most of the restaurants are in Missouri, locations have also opened in Colorado, Indiana, Illinois and Kentucky. The company's portfolio includes sister concepts Sugarfire Pie, Boathouse at Forest Park, Hi-Pointe Drive-In and Cyrano's Cafe.
|2018 Systemwide Sales ($000,000)||$20*|
|YOY Sales Change||38.9%|
|2018 U.S. Units||13|
|YOY Unit Change||30.0%|
|2018 Average Unit Volume ($000)||$1,800*|
|Future 50 Year||2019|
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