A number of this year's crop of star upstarts have brothers as business partners. Keke's and Snooze were founded by brothers; Fresh Brothers' CEO launched the chain with recipes from his older brother, and Vitality Bowls' owner brought in her brother after a year to run operations.
There are 27 limited-service chains in this year's Future 50. Among them, fast casuals dominate, claiming 23 of those spots versus only four quick-service concepts.
Whereas full-service chains showed the greatest slowdown in year-over-year growth and sales in the industry overall, they make a notable showing in the Future 50. Indeed, nearly half of this year's concepts are full service.
Barbecue is one of several niche menu categories in the specialty segment that grew 9.5% year over year. Such specialized concepts will continue to win favor with consumers, predicts Technomic.
The buzz around all-day breakfast—and increasingly consumers' tendency to grab a second bite in the morning as a snack—may be giving a jolt to momentum of breakfast-focused chains. The morning mix in the Future 50 includes breakfast-and-lunch-only spots (Snooze and Keke's) as well as bakery-cafes such as Caffebene and 85C.
Experience may be propelling some of these growth chains. Piada came from Bravo Brio founder Chris Doody; Bubba's 33 was launched by Texas Roadhouse founder Kent Taylor. Paul Fleming, creator of P.F. Chang's and Fleming's Prime Steakhouse, opened Paul Martin's American Grill. And the minds behind Eddie V's and Wildfish (now Darden-owned) launched Hopdoddy.
Among full-service chains, sports bars and steakhouse are forecast to lead all other segments with 4% unit growth this year, according to Technomic's Top 500 Chain Restaurant Report.
The Week in Restaurants: This week’s episode of the weekly restaurant news discussion podcast looks at the McDonald’s-Burger King rivalry, the coffee market and what’s wrong with Sweetgreen.
Employers, including restaurants, cut jobs last month. Oil prices are soaring and gas prices are going with them, potentially adding another challenge for operators during a sensitive period for the industry.
Behind the Menu: The Wisconsin-born fast-food chain is spreading its Midwest culinary roots into new territory, and that growth is fueling the launch of new menu items.
