The concept is the brainchild of Southern California restaurateur Roy Choi, creator of the street food sensation Kogi BBQ, and Northern California’s Daniel Patterson, who owns the Michelin-starred Coi, as well as other restaurants in San Francisco and Oakland. Value proposition: Like Chipotle, Óxido’s meats will also come from humanely-raised animals that are fed a vegetarian, hormone-free, antibiotic-free diet. Située à BAIE-MAHAULT (97122), elle est spécialisée dans le secteur d'activité de la restauration de type rapide. His right-hand man, Chief Development Officer Alan Hixon, gained a name for developing cult brands like Mooyah Burgers & Fries. Every time Danny Meyer opens a new restaurant, questions about whether it will be the next Shake Shack abound. Website: eatfuku.com. Why we see potential: Right now, no one owns the Southeast Asian fast-casual food space (though Chipotle is gunning for it as well with ShopHouse). Value proposition: While the company doesn’t focus on the word “healthy,” most of its offerings are healthier: Everything on the menu has less than 600 calories and 1,000 mg of sodium, and contains no high-fructose corn syrup, butter, cream, trans fats, MSG, or preservatives. The industry’s longtime leaders have watched same-store sales fall every year for the past five years. LYFE is also targeting 10 new locations per year for the following five years. Here are five restaurants to keep an eye on this year. In 2007, the company was purchased by a private equity firm, and by last year it had grown to 98 locations; at that time, the company announced target plans to open 2,000 locations in the US. (Photo: Instagram/r.jaynormous), What it is: Gluten-free Southeast Asian street cart-inspired dishes, made with fresh, local ingredients and served in eco-friendly packaging Just Salad has 29 dressings ranging from chilled avocado to sesame-roasted onion and 12 chef-designed salads with names such as Texas Two-Step and Immunity Bowl, attempting to bring a gourmet feel to the fast food industry. The Berliners, who started Amy’s in 1987, want the venture “to be the McDonald’s of the future.” The company has worked extensively with in-house food scientists, even building a mock restaurant to ensure food can be made in less than three minutes. It remains to be seen if the ongoing chicken sandwich wars have anything to do with it, however. FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. “What if you could ask for spicy chicken, animal-style?” he posited to his SXSW audience, referring to the cult chain In-n-Out. United Kingdom-based quick-service chain Leon has begun its U.S. approach, opening one unit in Washington, D.C., last fall and recently announcing plans for a second location opening this spring. Website: pizzerialocale.com. He’s also schooling himself in large-scale operations by working with a $22 million-funded delivery app, Maple. Why we see potential: Consumer Reports ranked Habit’s burger the best in the country, beating out the likes of Five Guys and In-N-Out. These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years. A frozen-food giant jumping into the world of fast food may be new territory, but the folks at Amy’s already have an open line to the suppliers they currently use for their business, which could mean things run smoothly from the start. It’s also collaborated with other prestigious restaurants, like Momofuku, on various projects. How and where it started: Yalla Mediterranean launched last year in Pleasant Hill, CA. Pedigree: Asian Box is helmed by restaurateur Frank Klein as well as culinary director Chad Newton and chef Grace Nguyen. From a fried chicken venture headed by a New York ramen guru, to an organic salad café chain, here are 10 franchises that we’re betting will take off in the near future. When McDonald’s gathers franchisees for a “Turnaround Summit,” and Chick-fil-A starts serving fair-trade cold brew, you know the fast-food landscape is changing. How and where it started: The Habit started as a single location in Santa Barbara in 1969; shortly thereafter, it was purchased by two brothers who expanded it to nearly two dozen locations in Southern California. It also draws attention with lighter versions of traditional American comfort fare, like fish tacos and vegan “unfried” chicken made with whole-wheat panko. Oh, and it offers beer, wine, and booze. The brand has one food truck, three fast-casual shops, and one full-service unit, in addition to operating a commissary kitchen and catering program that supports all locations. On The Rise: The Next Big Fast-Food Chains. It’s also attracted the attention of big-name chefs, including Thomas Keller, Gavin Kaysen and Daniel Boulud, Spyce’s culinary director. Why we see potential: By sticking to familiar foods and prices, Loco’l has the potential to reach a massive segment of the population (especially underprivileged areas where wholesome foods aren’t always accessible). Serial food entrepreneur Pascal Rigo and business partner Nicolas Bernadi are set to debut the first location of a low-cost pizza restaurant they've been developing over the past three years. Website: sweetgreen.com. In areas with access to coastal or tidal waters, 'fast food' frequently included local shellfish or seafood, such as oysters or, as in London, eels.Often this seafood was cooked directly on the quay or close by. Also concept shopping is. Locations: The Habit Burger Grill has more than 100 restaurants in 10 different markets throughout four different states (Arizona, California, New Jersey, and Utah). They’re the restaurant brands that are just getting started or are now making landfall in the United States. Despite fast food’s 23% sales slump tied to the coronavirus pandemic, new data show that fried chicken is still a top seller. Pedigree: LYFE Kitchen was founded by Mike Roberts, the former global president of McDonald’s, Stephen Sidwell, and Mike Donahue, the former chief of corporate communications at McDonald’s. Why we see potential: Finally, a future for grab-and-go salads that goes beyond cobb and Chinese chicken salads, with an additional focus on giving back to the community. Food trends and recipes to keep menus fresh, New restaurants and soon-to-open concepts worth monitoring, RB’s exclusive ranking of the highest-grossing independent restaurants, Peter Romeo highlights the moments restaurateurs miss at their own peril, Ideas from the field you may want to borrow. New fast-food concept: All menu items under 500 calories Why we see potential: Like Loco’l, Amy’s Drive Thru will be accessible to the masses. NEW FAST FOOD CONCEPT, société à responsabilité limitée unipersonnelle est active depuis 10 ans. (Photo: Facebook/Sweetgreen), What it is: An interactive, contemporary fast-casual pizza concept inspired by the traditional pizzerias of Naples, Italy Expect more of the same this year. (Photo: Facebook/Óxido), What it is: Traditional fast food that’s all organic and plant-based P.S. As the average consumer’s food conscience continues to expand, the timing seems right. With rave reviews, a growth rate that’s even faster than Chipotle’s, and profits up 57 percent, the company must be doing something right. (Photo: Indiegogo), What it is: An order-ahead spot that offers top-notch fried chicken sandwiches Say It Ain't So is a new plant-based fast food concept in L.A. (Photo: Facebook/David Chang), What it is: Traditional, made-from-scratch Mexican food with modern influences So if anybody can revolutionize fried chicken sandwiches, it’s probably him. How and where it started: Andy and Rachel Berliner, the founders of frozen-food company Amy’s Kitchen in Petaluma, CA, wanted to offer a solution for parents who lead fast-paced lives but feel guilty about giving their children fast-food meals. Chick-fil-A has a corner of the fried-chicken-sandwich market. Website: habitburger.com. Website: oxido.nyc, How and where it started: New York City, March 2015. CoreLife Eatery: Yum - Healthy fast food - what a concept! Website: amysdrivethru.com. Led by the Inspire-Dunkin’ Brands deal, 2020 turned out to be a bigger year for acquisition activity than expected. Locations: There’s currently one location in New York’s Flatiron District, but Óxido’s partners are committed to expansion by year’s end. Bowl-based fast-casual chains are nothing new. Pedigree: Óxido is the brainchild of three individuals: food entrepreneur Shmilly Gruenstein, James Beard-nominated chef Jesse Perez of San Antonio’s Arcade Midtown Kitchen, and Daihwan Choi, a franchisee who opened New York City’s first Pinkberry store. Website: welocol.com. I didn't have time to find something healthy." Things were no different last summer when Meyer’s Union Square Hospitality Group launched, A couple of big industry players have made it known that they’re out to purchase new concepts. But as 2019 continues? Also concept shopping is Dine Brands, the parent company of Applebee’s and IHOP, which is looking to snatch up a fast-casual chain. Chang did hint that the location is a testing ground for a “bigger concept” that he ultimately hopes to bring to the suburbs. The latest round of funding will go towards West Coast growth, an improved and expanded mobile app, and Sweetgreen in Schools—a school program to educate children about healthy foods. A couple of big industry players have made it known that they’re out to purchase new concepts. Website: lyfekitchen.com. They just might be the next big thing. Why we see potential: Chang managed to alter the state of dining with his brand of subversive restaurants, and turn food media on its head with the launch of his indie food magazine, Lucky Peach. Adam Williams has continued to bridge the gap between the tenant and landlord by staying well connected and informed with the community and our clients. Pedigree: This new concept comes frozen-food titan Amy’s Kitchen, one of the world’s largest purveyors of organic vegetarian food. Societe.com recense 2 établissements et le dernier événement notable de … Meanwhile, fast-casual restaurants that emphasize food quality over speed and price are experiencing the greatest growth. It plans to offer healthier, more wholesome versions at the same price point: Think ethically raised beef burgers cut with grains or tofu so they can maintain a low price tag. The fast casual concept, a first for IHOP, is the brand’s attempt to break open a new category: fast casual breakfast. Pedigree: At the end of last year, Sweetgreen received a massive new round of investment, securing $18.5 million from investors like New York restaurant titans Danny Meyer and Daniel Boulud, as well as investment firm Revolution Growth. A new concept of getting locally sourced healthy and tasty food with our mouthwatering sauces and grilled protein. Because food is, after all, a mixture of all those things. Pedigree: It’s possible that The Next Chipotle might wind up being partially owned by Chipotle itself: Although Locale was co-founded by Master Sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson of the James Beard Award-winning restaurant Frasca Food & Wine, Chipotle Mexican Grill is an active partner as well. How and where it started: Sweetgreen started in 2007 in Washington, DC. The plant-based pop-up is "100% a product of the pandemic". The company opened a Denver location to much fanfare last year, and announced this year that it plans to expand to Kansas City, MO. The fast casual comes with the deep-pocket backing of the legacy brand, which also plans to buy the North Italia casual-dining chain from Fox Restaurant Concepts late this year. How and where it started: Asian Box opened in Palo Alto, CA in 2012. Fast food is the most familiar restaurant to most people. The solution— a fast-food concept named Loco’l—was announced at the same symposium the following year, and in in 2015, the venture was crowd-funded by an Indiegogo campaign. There’ll also be a range of gluten-free and vegan options targeting a growing segment of loyal consumers. San Diego residents will soon have another vegan option at their disposal with the opening of Plant Power Fast Food, a new plant-based concept aimed to give eaters a healthier option when it comes to quick, filling food. Dean & DeLuca has unveiled a new concept—separate from the renowned gourmet market—which seeks to slow down fast food consumption and highlight the artistry that goes into preparing food. This restaurant concept – a mash-up of fast food and casual dining – has been one of the strongest segments in the restaurant industry over the past decade. Read on to explore the elements of a concept, some steps to help guide your choices, and even some restaurant concept examples. In the same vein that Chipotle took carnitas mainstream, Asian Box has the potential to make lemongrass pork a household term. Fast Food tendance : quatre nouveaux concepts à suivre de près 20 juillet 2020 Avant la crise sanitaire et la fermeture de tous les établissements durant le confinement, le cabinet d’études Xerfi pointait du doigt le formidable dynamisme du marché de la restauration rapide. And while Chick-fil-A has a corner of the fried-chicken-sandwich market, Chang promises to take things to the next level with Fuku. How and where it started: LYFE was founded in 2011 in Palo Alto, CA. And although Chang hasn’t dropped any names yet, he’s already declared his intent to “work with the smartest people out there to get the best tech stuff for it.”. Value proposition: Loco’l isn’t trying to eradicate stereotypical fast-food menu items, like burgers and chicken nuggets; it’s just trying to improve them. Value proposition: With its focus on organic, local ingredients that are made in house, Sweetgreen aims to be the Shake Shack of the salad world. B.good, a new fast food concept in uptown is set to open soon. Just Salad has been open in Manhattan for a month. Locations: The fast-casual spot has five locations across California. Cofounder Roz Edison says the brand's growth has been "strategically opportunistic" by vetting opportunities for alignment with company culture, capacity, and capability. Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. Leon, which bills itself as serving “naturally fast food,” has a Mediterranean-focused menu and was founded in 2004 by former Procter & Gamble exec John Vincent. Value proposition: The chicken-sandwich market is huge: even McDonald’s sells more chicken than beef. Just this morning, Roy Choi and Coi chef Daniel Patterson took to the stage at the MAD4 symposium to announce an exciting new project: The two chefs will be launching loco’l, a “concept that aims to supplant the fast-food chains and convenience stores that separate our youth from the taste of real food,” according to a post on MADfeed written by Patterson and Choi. 2021 Complex Media, Inc. All Rights Reserved. It’s also a way for IHOP to … But Boston’s Spyce riffs on that theme with robots operating the woks and dispensing the ingredients. Pedigree: Loco’l doesn’t have a website yet, but when it does, its bio page will read like a list of celebrity chef all-stars. The advisory board also includes Tartine’s Chad Robertson and Noma’s Rene Redzepi, so this project has some serious culinary firepower behind it. The development of trawler fishing in the mid-nineteenth century led to the development of a British favourite, fish and chips, and the first shop in 1860. How and where it started: David Chang, owner of the Momofuku restaurant group and founder of Lucky Peach, announced he’d be opening a fried chicken concept at this year’s SXSW. The fast casual comes with the deep-pocket backing of the legacy brand, which also plans to buy the North Italia casual-dining chain from Fox Restaurant Concepts late this year. After that, they’ll be aiming for East Oakland, Pacoima, Richmond, Anaheim, and Detroit. Value proposition: This isn’t the only plant-based fast-food startup we’ve seen, but it is probably the most viable. (Photo: Facebook/Asian Box), What it is: This company, whose name stands for “Love Your Food Everyday,” offers fast, sustainable comfort food. "I'm sorry, dear, I was in such a hurry that I had to grab lunch at a fast-food joint. Why we see potential: Taking cues from higher-end restaurants, the menu at LYFE changes seasonally, a concept we’d love to see more of in the fast-casual sector. Like Shake Shack, Tacocina offers up a simplified menu, featuring just six taco choices and a few sides and beverages. Website: asianbox.com. Husband-and-wife team Newton and Nguyen were both former San Francisco chefs; Nguyen previously worked at Charles Phan’s Vietnamese restaurants in San Francisco. EXCLUSIVE: New Vegan Fast Food Concept Opening in San Diego, Calif. “Anything you can eat, I can eat vegan.” Everyone on a plant-based diet knows the truth of that meme/hashtag. (Photo: Facebook/Locale Boulder), Find out why these next generation companies have a shot of becoming Chipotle 2.0.