NO. 57 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE

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Hacking Sustainability EMERGINGCHAINS Root Vegetables FORTHEFUTURE

The New Crew Learn the secrets to growth from pros like bartaco and its peers on the FSR 50. “We can design a good restaurant, but ultimately it’s our team and the people that bring it to life.” bartaco

36 AUGUST 2018 FOODNEWSFEED.COM This collection of 50 emerging chains with 50 or fewer locations offers plenty of insight into how a full-service restaurant concept can grow. We’ve got the numbers driving the most exciting chains—and tips that will help your growing brand chart its own world domination. By Laura Zolman Kirk

Taco ’Bout Change ON THE EDGE OF ACQUISITION, BARTACO STICKS TO ITS SENSE OF SELF.

Coastal, upscale taco brand bartaco knows what sort of experience it is look- ing to create for its guests. “I think we can all agree that life looks a little dif- ferent when you have your toes in the sand,” says Sabato Sagaria, president. “It’s being able to create something that evokes that for us regardless of what city you’re in.” Since 2010, the brand has been transporting guests to that beach mentality whether they’re landlocked in Boulder, Colorado, or on the harbor in Port Ches- ter, . It is 17 locations strong today, serving travel- and food truck– inspired dishes like Baja Fish tacos, Glazed Pork Belly tacos, and lettuce cup

TOM MCGOVERN Tuna Tatako tacos alongside fresh-squeezed margaritas in a laid back atmo-

FOODNEWSFEED.COM AUGUST 2018 37 FIFTY EMERGING CHAINS

bartaco

GROWTH BUSTERS

SMART TECH INTEGRATION

ALL-DAY SERVICE

TO-GO SERVICE sphere that feels like a friend’s beach bartaco’s parent company Barteca— house, Sagaria says. Te sun comes in including Barcelona Wine Bar—in ONLINE ORDERING with ceiling fans going, while custom- May. Although the unit count was LOYALTY PROGRAM ers sit on the deck fi lling out the menu only 16 at the time of the announce- card with friends, coworkers, and fam- ment—with 30 approved sites over ily. “It becomes interactive,” he says of both Barteca brands—Del Frisco’s the cards. “Instead of having four peo- estimates the total market potential RARE Steakhouse ple sitting at a table looking at a piece for bartaco to be upward of 300 res- [3] of paper in silence, the conversation taurants domestically. starts immediately.” It is anyone’s guess how the acqui- With locations in Madison, As it’s grown, bartaco has aimed sition will aff ect the brand’s growth Milwaukee and Washington, D.C., to design each location with the com- strategy. Del Frisco’s has not released RARE Steakhouse has quickly munity it serves in mind. “Each one the number of total bartaco units established itself as one of the is unique in its own sense,” Sagaria planned for 2019. Up until the acqui- PREMIER DINING EXPERIENCES in each says. Asheville, , in sition, however, Barteca had opened a market it operates in. the mountains is much different couple of locations each year, explor- ing the East Coast and the Midwest, Founding Farmers FAVORITE MENU ITEM with a larger growth spurt in 2015 due RIGHT NOW to private equity investments. [7] Roasted maitake mushroom People are the brand’s top priority Providing SCRATCH-MADE, RESPONSI- tacos with sweet corn puree, as the team looks to the future. “Ulti- BLY SOURCED American food isn’t asparagus and corn relish. mately it’s our team and the people new. Doing so under an ownership that bring it to life, day in and day out,” SABATO SAGARIA, BARTACO model that brings the farmers to Sagaria says. “Tat’s something that the table—excuse the wordplay— you can’t just churn out; that’s some- is. The brand is poised to hit 10 than Tampa, . “We wanted to thing that we build every day. We’re units in 2019. take inspiration from the surround- paying more and more attention to ing communities, but do so through that as we move forward.” the lens of bartaco,” he says. The brand would like to use the T e Ainsworth And it seems there will be many talent they have to fuel growth. “I more communities to consider in really applaud the founders for being [7] the future. Del Frisco’s Restaurant thoughtful about growth,” Sagaria All of The Ainsworth’s locations Group Inc.—owner of Del Frisco’s says. “Tat’s something that we can offer CLASSIC AMERICAN FARE, sig- Double Eagle Steakhouse, Del Fris- continue to keep at the forefront of nature cocktails, and stimulating co’s Grille, and Sullivan’s Steakhouse— our minds as we start to look at oppor- decor in a mixed space of restau- announced its plans to acquire tunities for continued development.” rant, bar, lounge and events areas. TOM MCGOVERN

38 AUGUST 2018 FOODNEWSFEED.COM T irsty Lion Gastropub ued to turn out fresh menus that & Grill delight guests at an affordable price point. [8] Getting local is the Lion’s spe- Piola cialty—each location caters to its market, with queso in and [10] charcuterie in the Northwest. Giv- The Italian brand landed in the U.S. ing guests a TRUE GASTROPUB EXPERI- with its headquarters in Miami and ENCE is leading the Lion to expand. has locations in four states. Piola means “meeting point” in Pied- b Restaurants—burgers.beer. montese (a Venetian dialect) and bourbon is bringing Americans to the table for AUTHENTIC, ARTISANAL PIZZA. [9] It has taken b Restaurants the last Pinstripes Bistro Bowling decade to expand to nine loca- Bocce tions, but the next couple of years are heating up for the brand that [10] was founded in 2006 around the Pairing an upscale Italian-Ameri- belief that GREAT FOOD AND DRINK can menu with BOWLING AND BOCCE BRING PEOPLE TOGETHER. has been a recipe for success at Pinstripes, which expects to Public School Restaurant expand to 15 units in 2019. + Bar T e Matador [9] Serving the This chef-driven gastropub deliv- [11] season ers an education in the art of food Scratch-made Mexican cuisine This fall, there is no better and beer. Is it the BACON CHEDDAR and an ASSORTMENT OF TEQUILAS are TOTS, known affectionately as “infa- way cater to your customers behind the Matador’s drive to than offering Blount mous” by the restaurant, that’s pushing the brand to expand? premium soups. Favorites state footprint. like our Classic Broccoli Cheddar Soup are sure to Babalu Stoney River Steakhouse be a hit as the weather starts to cool. With over 100 [9] [12] soup varieties, our easy to After its founding in 2010, Babalu Beef accounts for 70 percent of prepare and ready to heat has taken the Southeast by storm sales at Stoney River Steakhouse, bags mean less labor and using HYPER-LOCAL PRODUCE and a J. Alexander brand that TAKES ITS products for its made-from- STEAKS VERY SERIOUSLY. scratch dishes. Each Latin-inspired To learn more, contact Blount Fine Foods Redlands Grill at 774-888-1300 or visit us on Zea Rotisserie & Grill [12] [9] Another J. Alexander brand, Red- lands Grill has been SLOWLY TAKING Started in 1997 by three NEW OVER J. Alexander locations, with ORLEANS CHEFS inspired by rotisserie at least two more on the way this cooking in Europe, Zea has contin- year.

FOODNEWSFEED.COM AUGUST 2018 39 Words from the Wise ADVICE ON EXPANDING CONCEPTS FROM THOSE IN THE THICK OF IT.

Practice patience What’s worked for us is patience in the pace that we’ve gone. People are ambitious, but sometimes faster and bigger isn’t always better. In today’s world, consumers are much more dialed into the soul of the restaurant. They want to identify with it. They want uniqueness and owners that are really passionate about each store that they open, rather than just unit count. NICK HOGAN FLAGSHIP RESTAURANT GROUP CEO

Listen and take it one step at a time - rant before you even think about the “It’s this balance second one. If you don’t, the second of comfort and one is never going to happen. And you have to be a great listener, listen- approachable ing to what our guests are saying in classics that I the restaurant and on social media think attract and listening to our employees. We’re constantly evolving due to the feed- the older back. That’s what allows us to take a generation, and - I think the bold rant every day. It’s not looking too far ahead, but one step at a time. innovation and SABATO SAGARIA the liveliness BARTACO PRESIDENT of the concept really attract Focus on people the younger People are the key to this business. generation.” You really have to focus on the peo- ple you have in the company and mak- ing sure that those people are, No. 1, Lay Dog properly picked—you’ve hired the right people—and, then on top of that, you’ve committed yourself to develop- ing those people. I think when you’ve - sion easier. CHRIS SIMMS

LAZY DOG FOUNDER DOG LAZY

40 AUGUST 2018 FOODNEWSFEED.COM seasonal menus is propelling the brand.

Yolk [14] Blue Sushi Sake Grill What’s brunch without a runny [13] yolk? Yolk is a brunch brand that pushes the envelope with new This sushi brand is on a roll as ideas, CREATIVE BREAKFASTS, spe- it climbs the ranks closer to the 20-unit mark. READ MORE ON PAGE 48. coffee, and new locations that are hot and ready. Sauce Pi za and Wine [13] Tupelo Honey Café [15] casual with its focus on QUALITY The experience at Tupelo Honey FOOD MADE FRESH DAILY and look- Café embodies SOUTHERN HOSPITAL- ing to add six units in the next two ITY in the Blue Ridge Mountains years. that keeps customers coming back for more chef-driven comfort food. Del Frisco’s Double Eagle Steak House STK [13] [15] A blend of the modern steakhouse Fall is Right its offerings more accessible and and CHIC LOUNGE around affordable—a move that’s been a experience brings superior quality SUCCESS THAT KEEPS GROWING. the corner. There is no better way to Ocean Prime Cody’s Original Roadhouse change up your menu than offering Blount premium [14] [16] soups. Favorites like our The simplicity of the Cody’s man- Soup are sure to be a hit in the Cameron Mitchell Restau- tra—“Just Plain Good Food”—is rants portfolio, Ocean Prime is an with your customers. With ideal place to socialize, talk busi- over 100 soup varieties, ing the FONDNESS FOR THE FAMILIAR to ness, celebrate, or indulge, with a VIBRANT ENERGY that is driving the brand forward. Oggi’s Sports Brewhouse To learn more, contact 110 Grill [16] at 774-888-1300 [14] This 27-year-old, family-owned or visit us on The casual yet upscale atmo- brewing, fresh pizza, and brewpub sphere at 110 Grill is complete with favorites in a SPORTS-THEMED ATMO- open kitchens, large horseshoe- SPHERE. The brews are award-win- shaped bars, and outdoor patios ning; Oggi’s brews have brought with FIRE PITS. All this combined home more than 50 medals in with dishes made from scratch on beer competitions.

FOODNEWSFEED.COM AUGUST 2018 41 The FSR 50 is FSR’s annual list of high-potential, performance- proven full-service brands. Each has fewer than 50 locations and is growing fast. Here’s our collection of some of the hottest full- service brands under 50 units.

UNITS FINANCIALS PROGRAMS (2018) (2019) INTEGRATION RESTAURANT NAME ADDED UNITS PLANNEDUNITS VOLUME (M) VOLUME AVERAGEUNIT AVERAGE ALL-DAY ONLINE ORDERING LOYALTY PROGRAM SERVICE SERVICE SALES (M) SALES SMARTTECH CHECK TOTAL COMPANY COMPANY TOTAL TO-GO TOTAL UNITS TOTAL

RARE Steakhouse e MADISON, WI 3 02 $20$5.0 $130

Founding Farmers WASHINGTON, DC 7 21 $60$12.5$57

T e Ainsworth NEW YORK, NY 7 4 1 $30 $4.0 $30

T irsty Lion Gastropub & Grill PORTLAND, OR 8 13 $35$5.1$24

b Restaurants—burgers.beer.bourbon HARTFORD, CT 9 02 $35$3.5$27

Public School Restaurant + Bar WOODLAND HILLS, CA 9 0 1 $27 $3.0 $43

Babalu ROSWELL, GA 9 13 $30$3.2$21

Zea Rotisserie & Grill NEW ORLEANS, LA 9 11 $30$5.5$25

Piola MIAMI, FL 10 01 $15$1.5$20

Pinstripes Bistro Bowling Bocce , IL 10 23 $60$8.5$45

T e Matador e e SEATTLE, WA 11 02 $30$3.0 $29 Stoney River Steakhouse NASHVILLE, TN 12 1 2* $46* $3.6* $43* Redlands Grill NASHVILLE, TN 12 2* 2* $68* $5.6* $30

Blue Sushi Sake Grill e OMAHA, NE 13 13 $31$3.3$30

Sauce Pizza and Wine SCOTTSDALE, AZ 13 24 $25$1.9$11

Del Frisco’s Double Eagle Steak House SOUTHLAKE, TX 13 42$177$14.1$116 Ocean Prime COLUMBUS, OH 14 11$109$7.8$110

Yolk CHICAGO, IL 14 46 $28$2.4$25

110 Grill WESTFORD, MA 14 810$30$4.0$25

Tupelo Honey Cafe ASHEVILLE, NC 15 00 $52$3.4$22 STK NEW YORK, NY 15 1 1* $165* $11* $115*

Cody’s Original Roadhouse e TAMPA, FL 16 05 $38$3.3$25

42 AUGUST 2018 FOODNEWSFEED.COM UNITS FINANCIALS PROGRAMS (2018) (2019) INTEGRATION RESTAURANT NAME ADDED UNITS PLANNEDUNITS VOLUME (M) VOLUME AVERAGEUNIT AVERAGE ALL-DAY ONLINE ORDERING SALES (M) SALES LOYALTY PROGRAM SMARTTECH SERVICE SERVICE CHECK TOTAL COMPANY COMPANY TOTAL TO-GO TOTAL UNITS TOTAL

Oggi’s Sports Brewhouse SAN CLEMENTE, CA 16 03 $38$2.4$20

Te Flying Biscuit e , GA 16 58 $22$1.5$18

Bartaco e NORWALK, CT 17 4 4 $95* $5.6* $22

Arooga’s HARRISBURG, PA 17 58 $38$2.5$18

Te Lost Cajun COVINGTON, LA 17 15 25 $10 $1.1 $40 J. Alexander’s NASHVILLE, TN 19 1 2* $108* $5.7* $31

Walk-On’s BATON ROUGE, LA 19 14 30 $70 $5.4 $16

Zinburger Wine & Burger Bar e e e LIVINGSTON, NJ 20 05 $60 $4 $20

Bubba’s 33 FISHERS, IA 21 1 7* $80* $4* $18*

Eddie V’s ORLANDO, FL 21 2 3* $102 $6.4 $90

Umami Burger e e e LOS ANGELES, CA 22 440$37 $1.6 $15

Rock & Brews MANHATTAN BEACH, CA 22 56 $83$4.8$52

Rusty Bucket Restaurant & Tavern COLUMBUS, OH 23 00 $60$2.6$24

JINYA Ramen Bar LOS ANGELES, CA 23 12 25 $30 $1.3 $15

Boston’s , TX 24 35 $61$2.3$19

Lazy Dog HUNTINGTON BEACH, CA 26 4$150$6.4$20

Carolina Ale House RALEIGH, NC 30 10 $56$3.5$25

Cooper’s Hawk Winery & Restaurant e CHICAGO, IL 31 45$242$8.3$33 Snooze , CO 31 812$60$3.1$14

Famous Toastery CHARLOTTE, NC 32 10 15 $30 $1.5 $13

Native Grill & Wings CHANDLER, AZ 33 38 $63$1.6$12

Bad Daddy’s Burger Bar LAKEWOOD, CO 33 910$75$2.6$18

Duffy’s LAKE WORTH, FL 34 13$135$4.1$21 Cantina Laredo DALLAS, TX 37 69 $90$3.0$23

Abuelo’s LUBBOCK, TX 38 22$118$3.2$18

Seasons 52 ORLANDO, FL 41 1 1* $250 $5.8 $45

Firebirds CHARLOTTE, NC 45 46$161$3.8$27

Bareburger NEW YORK, NY 47 310$88$2.3$35

SOURCES FOR DATA INCLUDE COMPANY REPORTS, SEC FILINGS, AND INDUSTRY RESEARCH. NUMBERS WITH AN ASTERISK* WERE GATHERED OR ESTIMATED FROM THE MOST RECENT ANNUAL REPORT OR SEC FILING. ESTIMATES (e) ARE ASSOCIATED WITH PRIVATELY HELD COMPANIES THAT DO NOT RELEASE SALES FIGURES AND ARE COMPILED FROM INDUSTRY RESEARCH.

FOODNEWSFEED.COM AUGUST 2018 43 FIFTY EMERGING CHAINS

Lazy Dog LAZY DOG LAZY

Simms spent a lot of his childhood—is Casual Dining 2.0 the inspiration behind the brand’s nat- ural decor choice. And, when looking LAZY DOG LOOKS TO ATTRACT ALL GENERATIONS BY COMBINING COMFORT for new locations, the team gravitates WITH INNOVATION. toward places with a lot of energy and traffic. Aiming to run the next generation of approachable classics that I think attract Another key to the brand’s success as casual dining with scratch cooking and the older generation, and I think the bold it has continued to appeal to more peo- a brand that takes responsibility for not innovation and the liveliness of the con- ple in more markets is its people-focused only its guests but also the products it cept really attract the younger genera- culture, Simms says. “In all of our deci- serves and the people it employs, Chris tion,” Simms says. Some of that bal- sion making, we’re always thinking Simms opened the first Lazy Dog in ance coexists within the same item on about our teammates, guests, and ven- Huntington Beach, , in 2003. the menu, like with the guest-favorite dors: all of the stakeholders in our busi- “Every time I come home, my dog is BBQ Bison Meatloaf, for example. It’s ness. And I find that that creates an envi- the most excited individual in the house,” a comfort food, but it uses an innova- ronment where people really love coming Simms says of the name choice. “We tive protein. wanted people to be able to feel that wel- Other dishes that have proven pop- FAVORITE MENU ITEMS come when they walk in, and we wanted ular are the Togarashi Edamame Beans RIGHT NOW them to just be able to kick back and small plate and the Burrata + Heirloom BBQ Veggie Burger, lemon relax and let us take care of everything.” Tomato Crisp. Both were developed from gluten sensitive cake, and His goal beyond that was to appeal trend-watching at other concepts that Thai peanut wings. to a wide audience, the next generation appeal to Lazy Dog’s customers and CHRIS SIMMS, LAZY DOG of consumers—millennials and Gener- then doing the brand’s take on it. Te ation Z—as well as the baby boomers. edamame, instead of served just sprin- So far, he’s succeeded. Walking kled with salt like at sushi restaurants, is to work. Tey then, in turn, bestow that through one of Lazy Dog’s 26 locations tossed in a wok with soy sauce, rice wine upon the guests,” he says. As long as the primarily on the West Coast, one could vinegar, orange peel, and the Japanese Lazy Dog team can maintain guest expe- encounter a table of 5-year-olds and their red chili spice mix togarashi. Te burrata rience at this caliber, it will continue to parents celebrating a birthday party, an crisp is served almost like a pizza with grow, Simms says. Tere will be 30 Lazy elderly couple on a date, and a group of chili oil and pomodoro sauce. “One of Dog restaurants by the end of the year, young people pregaming for a night out our goals has been to introduce people and the brand hopes to open at a 20 per- with drinks and appetizers at the bar. to new foods,” Simms says. cent pace as it enters markets moving “It’s this balance of comfort and Jackson Hole, Wyoming—where forward.

44 AUGUST 2018 FOODNEWSFEED.COM J. Ale ander’s You [19] A low TABLE-TO-SERVER ratio is the get out trademark of concepts in the J. Alexander’s Holdings group, and T e Flying Biscuit nowhere is that more evident than what you [16] in the signature brand. After 20 years and 16 locations, The Flying Biscuit still maintains its Walk-On’s put in quintessential NEIGHBORHOOD FEEL with its Southern-inspired comfort [19] food menu. It’s game day every day at Walk On’s where LOUISIANA FARE meets bartaco aims to more than double its foot- [17] print in two years. On the edge of acquisition, bartaco still knows what sort of Zinburger Wine & Burger experience its looking to create for Bar its guests and is sticking to it. READ MORE ON PAGE 37. [20] This upscale boutique burger con- cept offers GOURMET BURGERS and Arooga’s perfectly paired wine selections. [17] It’s been 10 years since Arooga’s Bubba’s 33 B E T T E R I N G R E D I E N T S MAKE BETTER DRINKS burg, Pennsylvania. The passion [21] to offer guests more is still driv- PIZZA, BURGERS, BEER, AND SPORTS rule Tropics Mixology’s craveable ing the brand as Arooga’s begins at Bubba’s, named for the found- to offer the latest technology such er’s nickname. Kent Taylor, founder always has. We wouldn’t have as TABLE PAYMENT and an app-based of Texas Roadhouse restaurants, it any other way. Neither should jukebox. created Bubba’s in 2013 and has been expanding rapidly. T e Lo t Cajun Eddie V’s [17] Explore Tropics at This family-friendly concept with [21] TROPICS- AUTHENTIC CAJUN FOOD strives for a Darden proves a corporate group BEVERAGES.COM true hole-in-the-wall vibe despite its 17-location success that’s still with this UPSCALE SEAFOOD concept growing. that continues to expand.

FOODNEWSFEED.COM AUGUST 2018 45 FIFTY EMERGING CHAINS

“When we started 16 years ago, the vast majority of people were California-roll- eating people. As time has gone on, their palates have matured.” Blue Sushi Sake Grill

46 AUGUST 2018 FOODNEWSFEED.COM Bo ton’s You [24] Family-friendly casual dining and get out the high-energy sports bar vibe coincide at ’s, which has Burger specialized in relaxing atmo- what you 22 spheres and SCRATCH FOOD for over [ ] 50 years and is still growing. This over-the-top burger shop has a CULT FOLLOWING AND BIG PLANS to put in spread that cult around the globe. La y Dog Along with international expan- 26 sion, the brand plans to add 40 [ ] units in 2019. While the name lends itself to the casual atmosphere, the growth strategy at Lazy Dog is anything Rock & Brews but lazy. READ MORE ON PAGE 44. [22] ROCK LEGENDS and local brewery Carolina Ale House rockstars meet at Rock & Brews, a 30 growing Southern California brand [ ] with a family friendly atmosphere The parent company of Caro- serving American food. lina Ale House—LM Restaurants, owned by Lou and Joy Mosha- kos—is truly a FAMILY-OPERATED Rusty Bucket Restaurant business. The Moshakos’ three & Tavern daughters help to run the growing restaurant empire. B E T T E R I N G R E D I E N T S 23 [ ] MAKE BETTER DRINKS Founded in 2002, the sister com- pany within the Cameron Mitch- Cooper’s Hawk Winery Tropics Mixology’s craveable ell Restaurants group calls itself & Restaurant a casual-dining experience, but [31] always has. We wouldn’t have each location features an exec- it any other way. Neither should Chef-driven cuisine isn’t the only utive chef guiding FROM-SCRATCH MENUS. thing driving success at Cooper’s Hawk. The WINERY produces 5 mil- lion bottles annually and has won JINYA Ramen Bar more than 300 local, national, and Explore Tropics at international awards. [23] TROPICS- Realizing the need for AUTHEN- BEVERAGES.COM TIC RAMEN in the U.S., Tokyo res- Snooze taurateur Tomonori Takahashi [31] in Los Angeles in 2010. Despite Up from 20 units in last year’s FSR fast growth—12 new units this 50, Snooze is GROWING SUSTAINABLY year and 25 planned for next— with the goal of being an asset to JINYA is known for a slow-cooked each of the communities it oper- approach to ramen. ates in. BLUE SUSHI SAKE GRILL SAKE SUSHI BLUE

FOODNEWSFEED.COM AUGUST 2018 47 FIFTY EMERGING CHAINS

Blue Sushi Sake Grill BLUE SUSHI SAKE GRILL SAKE SUSHI BLUE

light and refreshing sockeye salmon Slow and Steady Poke bowl, a range of thoughtfully devel- oped vegetarian and vegan sushi options BLUE HAS BEEN PACING ITSELF IN THE MID-AMERICA SUSHI RACE FOR like the Cowgirl roll with pickled vegan 16 YEARS NOW, AND SO FAR, SO GOOD. tempura, Sriracha-fried onion rings, and vegan mayo, and more exotic and sophis- Over 16 years Blue Sushi Sake Grill has In the beginning, Hogan says, Blue ticated options like sashimi as well. gradually grown to 13 locations across was more of a specialty restaurant, The look and feel of the locations, the U.S. Te brand is owned by Flagship but, as the brand has grown, Blue has which are typically around 5,000 square Restaurant Group, which was founded changed to be more approachable. “Now, feet, have gone through a similar evolu- by a group of investors including CEO I think we operate in that space between tion. In the early 2000s when the brand Nick Hogan. Blue, the group’s first con- maybe the mom-and-pop sushi restau- began, the decor included glowing acrylic cept, began in Omaha, Nebraska. Hogan rant and fine dining,” he says. “You get and fish tanks. Now, the look involves had spent time enjoying the sushi scene very close to the fine dining experience more natural materials, traditional sake in Tucson, Arizona and San Diego, and but with a more affordable ticket.” kegs, and Japanese beer ads. then moved to Omaha and noticed a hole One of the things that Hogan believes The future for the brand includes has been a significant component of more evolution, Hogan foresees, and FAVORITE MENU ITEMS Blue’s growth and brand revolution has steady growth in urban entertainment RIGHT NOW been evolving the menu and decor of and midtown development settings. Poke, nigri, and the Spanish the locations continuously. “When we “Our growth has been very organic, Fly roll. started 16 years ago, the vast majority of fueled by cash flow and some commu- people were California-roll-eating people. nity bank financing,” Hogan says. NICK HOGAN, BLUE SUSHI SAKE GRILL As time has gone on, their palates have Te team has discussed private equity, matured and they look for stuff that’s a but Hogan believes what has worked for in the market. So, he and his partners— little more out there. People are eating the brand has been its easeful pace. “If all in their late 20s and having never uni, or things that would have scared you’re gearing up and taking a bunch opened a restaurant before—opened them away years ago. Tey’re eating more of private money to grow faster, then the first Blue in 2002. sashimi, climbing that sushi sophistica- maybe you don’t have quite as much “We didn’t know what we didn’t know,” tion ladder,” Hogan says. “I think we’ve time [to evolve the menu and decor as Hogan says in hindsight. But, by learning done a great job over the years of evolv- thoughtfully],” he says. With the plan and evolving the brand on the go, they ing our menu to keep pace with that.” of opening three to four stores a year for have managed to develop a successful On the menu, one can still find the the next couple of years, Hogan says the sushi brand, among others. ever-comforting Cali Roll, but also a brand’s intention is to grow indefinitely.

48 AUGUST 2018 FOODNEWSFEED.COM Cantina Laredo You [37] This MODERN MEXICAN spot has rep- get out Famous Toastery what you [32] Best friends turned business part- ners Brian Burchill and Robert Abuelo’s put in 38 Toastery in 2005 and quickly grew [ ] to three locations. Up 10 units ing their goal to break through the otherwise boring CASUAL BREAKFAST EVERYDAY VALUE. The chain is fast approach- units added each year for the next Native Grill & Wings two years. [33] Seasons 52 has been around since 1979 but 41 is anything but old news. Cou- [ ] CHIC GREEN BRAND with CHICKEN WINGS with new strate- a focus on seasonal and local is steadily growing. B E T T E R I N G R E D I E N T S F rebirds Wood F red Grill MAKE BETTER DRINKS the key to growth. Tropics Mixology’s craveable [45] Bad Daddy’s Burger Bar Soon to be a graduate of the FSR always has. We wouldn’t have 50 it any other way. Neither should [33] chain offering an energetic twist BAD AND THEY KNOW IT on the TRADITIONAL GRILL units since last year with plans to Bareburger Explore Tropics at Duff y’s [47] TROPICS- [34] BEVERAGES.COM Bareburger has been banking on its NO-FUNNY-BUSINESS attitude and quality casual dining with an reaping the rewards. The chain MORE THAN 80 TVS broadcasting end-

FOODNEWSFEED.COM 49 NO. 45 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE

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Secret Sauces for Cocktails EMERGING CHAINS Fermentation FOR THE FUTURE Arts

Breakfast Wakes Up

Snooze CEO David Birzon talks about the sustainable practices that earned this chef-driven breakfast concept a spot in the FSR 50. FIFTY FOR THE FUTURE

FSR names the 50 high-potential, performance-proven full-service brands to keep on your radar—each with fewer than 50 locations .

BY ALEX DIXON & CONNIE GENTRY

Performance and potential earned restaurants a spot among this year’s FSR 50—that, and the fact that each has a portfolio of fewer than 50 units. We’re talking emergent chains, those that have a growing presence and a penchant for progress, be it defi ned as menu innovation, sales growth, brand expansion, or community support. You’ll discover regional brands that have been around for decades, like Elmer’s, which opened in 1960 in Portland, Oregon, and has given birth to a new concept that it plans to develop in the Southwest. Along with brands like Snooze, which got its start just 11 years ago but has already awakened the Denver region to a height- ened appreciation for polished breakfast service and exceptionally sustain- able processes. For performance metrics, look to the chart on Pages 48 to 49, which details total company sales, average unit volume, number of units, and GIESEY

areas of operation for each of the FSR 50 brands. JESSICA

44 AUGUST 2017 FOODNEWSFEED.COM Denver’s progressive breakfast concept, Snooze, diverts 90 percent of its waste from landflls; by the end of next year plans call for 100 percent to be diverted.

FOODNEWSFEED.cOm August 2017 45 cally 1 percent of sales from each location, and to get employ- Snooze Wakes Up ees involved. Employees also volunteer for local boards and other leadership positions within communities, Birzon says. Tat sense of creating community encourages Snooze to the Breakfast Scene be an example and a leader for other establishments when it comes to sustainability. Te company diverts 90 percent of all of its waste from landfills, with plans to divert 100 per- This chef-driven brand brings cent by the end of 2018. sustainable practices and community Snooze recycles and composts, while working with neigh- support to the start of each day. boring businesses and landlords to make the process easier for all and to encourage collaboration in reducing waste. Te brand has a full-time director of sustainability who ensures that it meets its sustainability objectives and that it is using There’s a new meaning for “green eggs and ham” in resources and sourcing wisely. Denver, Colorado, thanks to the commitment one break- When deciding what ingredients come through the door, fast-centric concept has made to sustainable practices. Snooze has strict principles: Meat must not contain any sub- Founded in 2006 by brothers Jon and Adam Schlegel,

20 hy UNITs Snooze, an A.M. Eatery, has grown to 20 units through P ra a brand built on three pillars: community, sustainability, and G Photo

responsible sourcing through a decidedly chef-driven menu. Ge

“Responsible food started up through dinner, and then Lan quick-casual was a branch of that … but why does it only have Ge Geor to be during lunch?” Snooze CEO David Birzon notes. “No one had done anything different with breakfast in 30 years, and we’re taking the chef-driven model to it with Snooze.” Birzon says that Snooze wants to be more than a restau- rant; it wants to be an asset to each of the communities in which it operates. Te company does this by giving back to the local commu- nity through donations of goods and services, whether it’s employees passing out pancakes, maintaining school gardens, or volunteering at food banks or other organizations. Tere’s even a full-time community director at Snooze who assists in determining the best ways to make monetary donations, typi- hy P ra G Photo Ge Lan Griesey Ge Jessica Geor

46 auGust 2017 FOODNEWSFEED.cOm therapeutic antibiotics; eggs must be cage-free; which started in January and products should be purchased from organic at the fl agship West Hart- purveyors whenever possible. Because of the ford location and ran costliness associated with organic certifi cation, across seven locations Snooze also guides small vendors that it works where prix fi xe fi ve- with through the process. Employees visit part- ABUELO’S course dinners were ner farms and manufacturers, and each location paired with the legend- LUBBOCK, TEXAS ary Pappy Van Winkle has a “green captain” to organize events like the Family-friendly and bourbons. farm fi eld trips and to keep employees informed 40 focused on authen- of sustainability eff orts. UNITS tic Tex-Mex cuisine Snooze’s commitment to ethical and environ- and ambiance, this popu- BAD DADDY’S mental practices not only leads to quality food lar brand, which boasts it and an impact in the community, but it also res- has been ranked the No. BURGER BAR onates with customers and attracts employees 1 Mexican Restaurant by LAKEWOOD, COLORADO who are passionate about the brand. “It benefi ts Consumer Reports every In 2015, Good Times the employee base because they can say, ‘Snooze year since 2006, is adding 23 Restaurants spent believes what I believe and I believe what Snooze three or more units a year, UNITS $21 million to believes,’” Birzon says. primarily in its existing acquire Bad Daddy’s, a markets. Two leases are brand in which it already And the fact that an early shift means employ- already signed for 2018. had a 48 percent stake. ees are usually out of the restaurant by mid-after- Good Times has its sights noon doesn’t hurt the company’s ability to attract set on growth, with a prospects, either. Even with operating hours from total of eight new units 6:30 A.M. to 2:30 P.M. daily, sales ring in compa- AROOGA’S GRILLE planned for this year, rable to many restaurants serving through din- HOUSE & SPORTS BAR which would bring the ner and late night. Birzon says Snooze locations HARRISBURG, portfolio to a total of 28 on average bring in sales of more than $3 mil- PENNSYLVANIA locations by year-end. lion per unit. A tech-savvy brand, Performance numbers 14 Arooga’s offers a remain healthy, with aver- UNITS cardless loyalty pro- age per-person checks gram (guests simply sign coming in at $17, alco- up online); it also has holic beverage sales run- online ordering capabili- ning 14 to 24 percent of ties and catering services. total sales, and traffi c bal- Ten of the 14 locations anced between 40 per- are company-owned and cent lunch and 60 per- four are franchised; fi ve cent dinner. additional franchise units will open through the end of this year and into BARCELONA WINE BAR the fi rst quarter of 2018. & RESTAURANT NORWALK, CONNECTICUT B RESTAURANTS— The consummate BURGERS.BEER. 13 wine bar for adven- UNITS turesome foodies, BOURBON. this concept is known for HARTFORD, CONNECTICUT its tapas from Spain and

ASHLEY DAVIS PHOTOGRAPHY DAVIS ASHLEY Part of the Locals 8 the Mediterranean Snooze has plans for adding seven new units 9 Restaurant Group, b region—and even more throughout 2017, and will open 10 or 11 in UNITS Restaurants raised so for its robust collec- the bar on premium tion of Spanish-focused 2018. All of the locations are company-owned, burger and brew venues wines. Wine Enthusiast and Birzon says that while the growth is focused when it added bourbon sings the praises of its list around existing and recent markets like Texas, to its mission statement. of some 400 wines, with the brand is looking at new markets going into This month hails the con- 40 available by the glass. 2019, such as Kansas City, Missouri, and select clusion of the brand’s And the experience is markets in North Carolina. Tour d’Pappy promotion, unique to each setting,

FOODNEWSFEED.COM AUGUST 2017 47

SALES UNIT OF

(MILLIONS) (MILLIONS) VOLUME NUMBER LOCATIONS COMPANY AVERAGE RESTAURANT TOTAL

Abuelo’s 40 $119 $3.1 13 STATES

Arooga’s Grille House & Sports Bar 14 $40 $2.85 CONNECTICUT, FLORIDA, , NEW YORK, PENNSYLVANIA, RHODE ISLAND, TEXAS b Restaurants (burgers / beer / bourbon) 9 $26 e $3.2 e CONNECTICUT, MASSACHUSETTS, AND THE DISTRICT OF COLUMBIA

Bad Daddy’s Burger Bar 23 $60 e $2.7 e COLORADO, NORTH CAROLINA, ,

Barcelona Wine Bar & Restaurant 13 $48 e $3.75 e CONNECTICUT, , MASSACHUSETTS, TENNESSEE, , AND THE DISTRICT OF COLUMBIA

Bareburger 42 $98 e $2.38 SEVEN STATES, THE DISTRICT OF COLUMBIA, CANADA, GERMANY, JAPAN, AND UNITED ARAB EMIRATES

Black Angus Steakhouse 44 $160 e $3.63 ALASKA, ARIZONA, CALIFORNIA, HAWAII, NEW MEXICO, WASHINGTON

Blue Sushi Sake Grill 11 $33 $3.25 COLORADO, , KANSAS, KENTUCKY, NEBRASKA, TEXAS

Cantina Laredo 40 $100 $3 , COLORADO, OHIO, MISSOURI, MINNESOTA, ILLINOIS, TEXAS, LONDON, AND UNITED ARAB EMIRATES

Carolina Ale House 30 $100 e $3.8 e FLORIDA, GEORGIA, NORTH CAROLINA, SOUTH CAROLINA, TENNESSEE, VIRGINIA

Cooper’s Hawk 28 $200 $8.3 FLORIDA, ILLINOIS, INDIANA, MARYLAND, MISSOURI, OHIO, VIRGINIA, WISCONSIN Del Frisco’s Double Eagle Steak House COLORADO, FLORIDA, ILLINOIS, MASSACHUSETTS, , NEW YORK, NORTH CAROLINA, PENNSYLVANIA, 13 $167* $14.4* TEXAS, AND THE DISTRICT OF COLUMBIA

Del Frisco’s Grille 24 $107* $5.1* 12 STATES AND THE DISTRICT OF COLUMBIA

Dinosaur Bar-B-Que 9 $31 e $3.5 e CONNECTICUT, MARYLAND, NEW JERSEY, NEW YORK

Eddie V’s 17 $120 e $7 e ARIZONA, CALIFORNIA, FLORIDA, ILLINOIS, MICHIGAN, MISSOURI, PENNSYLVANIA, TEXAS, VIRGINIA

Elmer's Restaurants 26 $50 e $2.07 ARIZONA, CALIFORNIA, IDAHO, OREGON, WASHINGTON

Eureka! Restaurants 22 $70 $3.2 CALIFORNIA, COLORADO, IDAHO, TEXAS, AND WASHINGTON

Famous Toastery 22 $30 $1.5 COLORADO, FLORIDA, NORTH CAROLINA, PENNSYLVANIA, SOUTH CAROLINA, VIRGINIA

Firebirds Wood Fired Grill 45 $144 $3.7 18 STATES

Flying Biscuit Café 14 $20.7 $1.48 FLORIDA, GEORGIA, NORTH CAROLINA

Fogo de Chão 48 $288.3 $7.8 MAJOR CITIES IN U.S., BRAZIL, AND MEXICO

Granite City Food & Brewery 36 $140 e $3.9 e 14 STATES

Hickory Tavern 27 $75 e $3 e ALABAMA, NORTH CAROLINA, SOUTH CAROLINA, TENNESSEE

Houston’s 16 $124 e $7.5 e ARIZONA, CALIFORNIA, FLORIDA, GEORGIA, LOUISIANA, NEW JERSEY, TENNESSEE, TEXAS

48 AUGUST 2017 FOODNEWSFEED.COM

es

nit saL u of

R ions) ions) age L L ume R LL LL umbe ompany ve ota (mi (mi voL n Locations c a RestauRant t

Il Fornaio 21 $116 e $5.5 e California, Colorado, nevada, virginia, Washington

J. Alexander’s 19 $108 e $5.7* 11 states

Jonathan’s Grille 7 $21 $3.5 tennessee Legal Sea Foods georgia, MassaChusetts, neW Jersey, Pennsylvania, rhode island, virginia, and the distriCt of 36 $216 e $6 ColuMbia matchbox American Kitchen + Spirits 11 $29 e $3.1 e florida, Maryland, texas, virginia, and the distriCt of ColuMbia

Native Grill & Wings 34 $62 $2.1 arizona, idaho, MassaChusetts, Montana, texas, south dakota

North Italia 9 $36 e $4.5 e arizona, California, Colorado, kansas, texas

Ocean Prime 14 $110 $8.1 11 states and the distriCt of ColuMbia

Paul Martin's American Grill 11 $50 e $5 arizona, California, texas

Pinstripes Bistro Bowling Bocce 7 $60 $8.5 ChiCago, kansas City, MinneaPolis, and the distriCt of ColuMbia

RAM Restaurant & Brewery 24 $55 e $2.5 e idaho, illinois, indiana, ohio, oregon, Washington

Redlands Grill 12 $68 e $5.7* alabaMa, Colorado, georgia, illinois, kentuCky, ohio, tennessee

Rusty Bucket Restaurant & Tavern 24 $63 $2.6 Colorado, florida, indiana, MiChigan, north Carolina, ohio

Seasons 52 41 $254* $6.3 e 19 states

Snooze 20 $52 e $3 arizona, California, Colorado, texas

STK (ONE Group) 15 $150 e $11.4* MaJor Cities in seven states, the distriCt of ColuMbia, Canada, and euroPe

Stoney River Steakhouse and Grill 12 $43 e $3.6 e georgia, illinois, kentuCky, Maryland, Missouri, north Carolina, tennessee

Sullivan’s Steakhouse 18 $78* $4.4* 13 states Te Greene Turtle delaWare, Maryland, neW Jersey, neW york, Pennsylvania, virginia, West virginia, and 46 $125 $2.74 the distriCt of ColuMbia

Te Matador 14 $35 $3 Colorado, idaho, nevada, oregon, Washington

Tirsty Lion Gastropub & Grill 8 $46 $5.8 arizona, Colorado, oregon, texas

True Food Kitchen 20 $135 e $7 e arizona, California, Colorado, florida, georgia, illinois, Maryland, Pennsylvania, texas, virginia

Tupelo Honey Cafe 15 $55 e $4 e Colorado, georgia, north Carolina, south Carolina, tennessee, texas, virginia

Wild Wing Cafe 42 $125 e $2.8 e alabaMa, florida, georgia, north Carolina, neW Jersey, south Carolina, tennessee, texas, virginia

Zea Rotisserie & Grill 8 $30 $4.3 greater neW orleans

Zinburger Wine & Burger Bar 18 $70 e $3.9 e arizona, florida, georgia, neW Jersey, neW york, north Carolina, virginia footnote: sourCes for the data inClude CoMPany rePorts, seC filings, and industry researCh. nuMbers With an asterisk* are taken froM the Most reCent annual rePort or seC filing. estiMates (e) are assoCiated With Privately held CoMPanies that don’t release sales figures and are CoMPiled froM industry researCh.

FOODNEWSFEED.cOm August 2017 49 with design elements that capture the identity and culture of local sur- roundings. No wonder the AUV tops $3.7 million.

BAREBURGER GRILL

& Winner of the 2016

GASTROPUB 42 James Beard Foun-

LION UNITS dation “Blended Burger Project,” Bare- THIRSTY burger remains an odds- on favorite to be in the running again this year. (Winners will be Thirsty Lion has 20/20 Vision announced this month.) Meanwhile, the brand merits praise for its sus- For this Portland, Oregon–based gastropub, that tainable practices and commitment to fresh, would be 20 locations by the year 2020. clean food and doing right by its people, pro- cesses, and product.

LAUNCHED IN 2006, the Tirsty Lion Gas- tropub & Grill takes its name to heart, off er- BLACK ANGUS ing guests made-from-scratch fare in a lively environment and serving cocktails with STEAKHOUSE 8 a thick, solid ice block that melts slowly LOS ANGELES UNITS and prevents your next Old Fashioned The only company from being watered down. “Our defi nition of 44 among our FSR 50 a gastropub is high-quality food in a public UNITS to own units in GRILL

& Alaska and Hawaii as well house environment without pretension,” says as the continental U.S., CEO John Plew. Black Angus is a true GASTROPUB With a core menu of about 65 items, the beefeater’s steakhouse— LION restaurant prepares everything fresh and with average sales at

THIRSTY off ers some regional items as well as a sea- each unit topping $3.6 sonal menu that changes four times per year. Tat approach extends to its bever- million. And the brand’s age lineup as well, so the gastropub fi lls its draft lines with local and regional beer. tagline says it best: Tirsty Lion averages $5.8 million in annual revenue at each location and brings “Here’s to the nights you in 35 percent of sales through its beverage and bar program, while food sales can’t remember and the account for the remaining 65 percent. steaks you won’t forget.” Te company now has eight units in Oregon, Arizona, and Colorado, with plans for aggressive expansion over the next several years. Plew says Tirsty Lion will have nine units by the end of 2017—including its fi rst Texas location, and will then grow its unit count each year to reach 21 units by the end of 2020. Tis growth will include new markets, such as Florida, Texas, and the East Coast, and some backfi lling of existing markets in Oregon, Colorado, and Arizona.

50 AUGUST 2017 FOODNEWSFEED.COM BLUE SUSHI SAKE COOPER’S HAWK Orlando. Clearly this is a ing excellence. The com- brand that knows all the pany reported that Eddie GRILL WINERY & right moves. V’s set new sales records Omaha, Nebraska RESTAURANT during key holidays in the Blink your eyes and ChiCagO previous year, and in the 11 that unit count will In addition to the DEL FRISCO’S GRILLE third quarter of this fscal UNITs be up: This sushi 28 chef-driven cuisine year (December through brand’s on a roll. Two UNITs in its restaurants, sOuThlake, Texas February), Eddie V’s saw additional locations are the brand is known for its This is Del Frisco same-restaurant sales opening this year, in Dal- award-winning wines. 24 Restaurant Group’s spike an impressive 11 las and . Cooper’s Hawk has won UNITs answer to making percent. Who’d have guessed more than 300 local, its fne-dining brands, there would be such national, and interna- Double Eagle Steak demand (AUV comes in tional wine awards, and House and Sullivan’s, ELMER’S at $3.25 million) for sushi its winery produces 5 mil- more accessible and and sake in landlocked lion bottles annually. Its affordable. The $48 aver- RESTAURANTS states across America’s signature wine club has age Grille check plants POrTlaND, OregON Heartland? 250,000 members who this brand squarely in the This brand got its are invited to signature polished-casual seg- 26 start back in 1960 wine dinners in the res- ment—that plus its var- UNITs when it operated CANTINA LAREDO taurants as well as to ied and inventive menu under the name Elmer’s other special events and Dallas, Texas that speaks millennial on Colonial Pancake House perks. Founder and CEO every level. In its fnancial and was owned by Walt With a mix of com- Tim McEnery was hon- statements, the group and Dorothy Elmer. It was 40 pany-owned and ored earlier this year with says the Grille will be the all about home cooking UNITs franchised locations, the 2017 LEAD Award for “primary driver of new then, as it still is now, and parent company Consoli- Corporate Leadership, unit growth in the near Walt’s original pancake dated Restaurant Opera- presented by HR.com, term.” Smart move, since recipe remains a menu tions has taken its Tex- the largest social net- sales for the quarter that foundation. Eight loca- Mex brand to 12 states, working and resource ended March 21 were up tions are company- the United Arab Emirates, site for HR professionals. 10 percent from the same owned and 18 are fran- and the United Kingdom. For locations open three period last year. chised units. Like all The menu gives tradi- years or more, the aver- prolifc families, Elmer’s tional Mexican fare a age annual sales volume recently spun off another modern interpretation, is $9.4 million, and the concept, Egg N’Joe, and everything is pre- company is moving its DINOSAUR BAR-B-QUE which is open for break- pared fresh daily. winery and headquarters syraCuse, New yOrk fast and lunch only. There to a 125,000-square-foot Barbecue may not are two Egg N’Joe units facility in Woodridge, Illi- 9 come to mind when open in Arizona, with a CAROLINA ALE HOUSE nois. UNITs thinking of New third under construction. raleigh, NOrTh York, but Dinosaur Bar-B- The company plans to CarOliNa Que is squashing precon- build out the Phoenix Owned by Lou and DEL FRISCO’S DOUBLE ceived notions. With nine market and begin fran- 30 Joy Moshakos, LM locations throughout the chising this brand by the UNITs Restaurants—the EAGLE STEAK HOUSE Northeast, the casual end of the year. parent company of Caro- sOuThlake, Texas brand offers guests slow- lina Ale House—is truly a The big city crown smoked meats, home- family-operated business 13 jewel in the DFRG made sides, live music, EUREKA! with their three daugh- UNITs portfolio, Del Fris- and, of course, local and ters helping run the bur- co’s Double Eagle Steak seasonal beer. RESTAURANTS geoning restaurant House boasts an average hawThOrNe, CaliFOrNia empire, which now check of $115 and a loyal Within its inviting extends from the Caroli- following in the cities it 22 rustic industrial set- nas across neighboring serves. A bump in frst- EDDIE V’S UNITs tings, this brand has states Florida, Georgia, quarter sales (up 3.7 per- OrlaNDO, FlOriDa coined the “eatertain- Tennessee, and Virginia. cent from last year) was Darden Restaurants ment” experience—one attributed to increased 17 proves a corporate that is flled with excep- weekly revenues at relo- UNITs group can abso- tional food, beer, spirits, cated units in Dallas and lutely deliver on fne-din- and music. Expansion

FOODNEWSFEED.cOm AUGUST 2017 51 plans call for new locations in Southern and Northern California, along with an GRILL opening in Las Vegas. All FIRED units are company-owned,

WOOD with an average sales vol- ume of $3.2 million and FIREBIRDS total company sales ring- Polished Dining Without ing in at $70 million. FAMOUS TOASTERY HUNTERSVILLE, a Premium Price NORTH CAROLINA A popular breakfast, 22 brunch, lunch con- When Firebirds Wood Fired Grill opened its fi rst UNITS cept since it location 17 years ago, it emerged somewhere on the launched in 2005, the company hit a true millen- spectrum between casual dining and fi ne dining. nial nerve when it decided to focus on boozy brunches. Last summer the brand added a signa- FOUNDER DENNIS THOMPSON, who also ture pairings selection to launched Lone Star Steakhouse and Saloon, envi- its menu, and sales sioned the concept as “polished-casual dining”—a jumped 35 percent. With white tablecloth experience without the price annual sales approaching

GRILL 45 tag and a step up from casual-dining competi- $30 million, the company

FIRED UNITS tors. Menu items include classic beef cuts like expects to open 10 loca- prime rib and fi let mignon, as well as the brand’s sig- tions in the coming year. WOOD nature Chile Rubbed Delmonico and Wood Grilled Of the existing 22 units, six are company-owned and FIREBIRDS Salmon basted with key lime butter. Since the brand began in Charlotte, North Carolina, it has grown to 45 units 16 are franchised. across the country with annual sales averaging $3.7 million per location. Suc- cess is due in part to assertive strategizing; the company is constantly thinking of FIREBIRDS WOOD ways to innovate and stay relevant in an increasingly competitive segment, says FIRED GRILL vice president of marketing Stephen Loftis. Case in point: Firebirds is launching CHARLOTTE, a new restaurant prototype later this year as it looks to backfi ll existing markets NORTH CAROLINA before entering new ones. Now located in several states including Arizona, Ohio, This restaurant com- and Florida, the restaurant is evaluating locations in Texas. 45 pany has perfected Firebirds describes itself as a “conscious organization,” meaning that it UNITS polished dining at approaches each business decision with consideration toward both its communi- affordable prices, and it ties and the environment. Te company uses sustainably harvested wood, serves has done so not only with sustainably raised salmon and trout, and recycles fryer oil. Te brand also intends wood-fi red signature menu items but also with to stay on the forefront of adopting practices to reduce kitchen waste. impressive commitments Te company has raised more than $90,000 annually for pediatric cancer to support Alex’s Lemon- research and the Alex’s Lemonade Stand Foundation, selling freshly squeezed ade Stand and sustainable lemonade year-round, with proceeds going to the foundation. Te support is high- practices across its portfo- lighted by an annual fundraiser when lemonade sales are augmented by sales lio. SEE ADJACENT PROFILE from its LTO Big Daddy Lemon Cake, plus guests rounding up checks. ON THIS PAGE.

52 AUGUST 2017 FOODNEWSFEED.COM FLYING BISCUIT CAFÉ GRANITE CITY FOOD HICKORY TAVERN HOUSTON’S atlaNta Charlotte, North Beverly hills, & BREWERY CaroliNa CaliforNia When the doors of st. ClouD, MiNNesota 14 Flying Biscuit Café This polished-casual It’s so much more Part of the Hillstone UNITs frst opened in 36 venue has an on- 27 than a sports bar 16 Restaurant Group, 1993 at 7 a.m., the res- UNITs site brewery and an UNITs that even ESPN UNITs Houston’s name is a taurant sold out of bis- open kitchen where chef- named this brand runner- nod to the home state of cuits by 11. Twenty-four driven dishes are made up in its Best Sports Bar founders George and years and 13 more loca- from scratch. The goal is in North America rank- Carol Biel. HRG has a tions later, the Southern- freshly brewed beer and ing; but menu diversity number of brands includ- inspired breakfast brand freshly made food. Its and innovation is where ing its eponymous res- has retained that initial signature brews include this restaurant ranks taurant, which was one of popularity and brings in Broad Axe, an oatmeal highest. A kids’ menu the frst polished-casual more than $20 million stout, and Prairie Vixen, a with nine entrées and concepts when it per year. Flying Biscuit hefeweizen, plus a bock, nine sides speaks to the debuted in 1977. There Café will open its frst a pale ale, an American family-friendly focus; a are nine Hillstone restau- Texas location in Rich- lager, and a double IPA. B.Y.O. Salad option that rants operating around ardson this fall, with The restaurant takes its lets guests choose every- the country, but Hous- another restaurant plan- name from the nickname thing from leaf bases to ton’s has become the ning to open in Dallas. of its hometown, which veggies, toppings, and group’s leader, with 16 was known in the 1880s proteins sends a shout- locations in major cities for family breweries that out to health-conscious across the country. cropped up to quench diners; and traditional FOGO DE CHÃO the thirst of miners work- pub grub like wings and Dallas, texas ing in the granite quar- burgers share the spot- IL FORNAIO ries. Now the brand has light with Seared Ahi Fogo de Chão’s Corte MaDera, 48 development strat- locations from Iowa to Tuna, Cedar Salmon, CaliforNia UNITs egy emphasizes Tennessee. Shrimp and Grits, and the The brand got its market penetration, bal- list could go on. 21 start as a baking anced with new entries UNITs school in Barlassina, into key metropolitan Italy, in 1972, and opened areas in North America. its frst U.S. bakery in The remaining domestic 1981, followed by the frst openings anticipated for full-service restaurant in 2017 will be in Jackson- 1987. The company was ville, Florida, and Troy, acquired in 2011 by Roark Michigan. From an inter- Capital Group. In addi- national perspective, tion to the 21 signature Fogo anticipates open- locations, it also owns ing joint-venture restau- and operates two loca- rants in the Middle East. tions under the Canaletto Overall, Fogo has plans Ristorante Veneto brand to increase the com- and a catering business pany-owned restaurant that hosts on-site and count by at least 10 per- off-premises events cent annually over the throughout California. next fve years. All U.S. and Brazil locations are company-owned; the locations in Mexico City J. ALEXANDER’S are joint-venture part- Nashville, teNNessee nerships. A low table-to- 19 server ratio is the UNITs trademark of con- cepts in the J. Alexan- der’s Holdings group, RCHITECTS A FOGO DE CHÃO Y and nowhere is that more ll

KE evident than in the signa-

FOODNEWSFEED.cOm AUgUSt 2017 53 ture brand, where aver- age checks come in at $30.41 per person. Dinner service is 68 percent of the business, with lunch at 32 percent. RESTAURANTS

JONATHAN’S GRILLE CAMERON MITCHELL

FRANKLIN, TENNESSEE /

Since it started in OCEAN PRIME PRIME 1999, Jonathan’s 7 OCEAN UNITS Grille has given guests two settings within one restaurant. in the name? That speaks NORTH ITALIA recognized with the Wine Part upscale restaurant to a prolifi c bar scene— PHOENIX Spectator “Award of and part casual sports complete with local Courtesy of Fox Excellence.” bar with TVs, Jonathan’s brews, signature wine 9 Restaurant Con- has grown throughout its blends, and truly crafty UNITS cepts, this polished- home market of Tennes- cocktails—plus a com- casual brand dishes up PAUL MARTIN’S see and is looking to munity spirit that has homemade pasta and expand its footprint even embedded sustainable scratch-made pizzas to AMERICAN GRILL more. practices throughout the the tune of per-person ROSEVILLE, CALIFORNIA operations and connects checks that average $25 The culmination of restaurants with local to $30. New restaurants 11 restaurateur Paul LEGAL SEA FOODS opportunities to make a are slated to open soon UNITS Fleming’s and Chef difference. in Las Vegas and Austin, Brian Bennett’s vision for BOSTON the Texas capital’s sec- serving fresh, contempo- Launched in 1950, ond location. rary California cuisine, 36 this brand is in its NATIVE GRILL & WINGS the polished-dining UNITS second generation experience suggests a CHANDLER, ARIZONA of management by the OCEAN PRIME per-person food check Berkowitz family. With The name changed higher than the $30 aver- COLUMBUS, OHIO eight locations in major 34 in 2014 to Native age it tallies. The concept airport terminals, the UNITS Grill & Wings, but The fi ne-dining is also known for its concept has played a key the company actually 14 jewel in the Cam- expansive wine collec- role in the elevation of dates to 1978 when Buf- UNITS eron Mitchell Res- tion, including more than upscale dining options falo, New York, city slick- taurants portfolio, Ocean 70 selections offered by for travelers. ers Floyd and Judy Prime restaurants pre- the glass. Anderson took their sent nothing like a chain. dream of owning a res- From food to beverage MATCHBOX AMERICAN taurant westward and to service to setting, PINSTRIPES BISTRO opened Native New each restaurant conveys KITCHEN + SPIRIT Yorker in Arizona. Current the image of a premium BOWLING BOCCE WASHINGTON, D.C. expansion plans call for independent operation. CHICAGO Artisanal pizzas adding a Tulsa, Okla- The 14 locations are in At Pinstripes, guests 11 cooked in authentic homa, location along major markets around 7 don’t have to come UNITS brick ovens in a rus- with a Northern Arizona the country, and each is UNITS just for the bowling tic industrial setting— location. The current designed to refl ect the or bocce. The entertain- sure it’s been done portfolio includes three energy and inspiration of ment-focused restaurant before. But these guys company-owned loca- its city. Beginning in 2008, offers an upscale Italian- are doing it really, really tions and 31 franchised and every year since, American menu along- well. And the “Spirit” tag units. Ocean Prime has been side rotating craft beers

54 AUGUST 2017 FOODNEWSFEED.COM RUSTY BUCKET decidedly chef-driven North Carolina, to RESTAURANT focus to the menu. SEE Anchorage, Alaska. Its STORY ON PAGE 46. average check of $64 & TAVERN seems modest alongside COLUMBUS, OHIO that of sister concept A sister company STK Double Eagle Steak 24 within the Cameron House, especially given and handcrafted cock- UNITS Mitchell Restaurants NEW YORK CITY Sullivan’s posh white tails. An eighth location is group, Rusty Bucket calls Located in major cit- tablecloth setting and scheduled to open this itself a casual-dining 15 ies around the progressive menu offer- month in Bethesda, experience, but there’s UNITS world, the concept ings. A tepid start to the Maryland; four locations an executive chef leading originates from the ONE year—one unit closed are slated to open next made-from-scratch Group, which owns eight and fi rst-quarter sales year; and deals are inked menus in every location. of the units and manages came in about 6 percent for 2019 and 2020. And true to its tavern or is a licensee for the lower than in 2016— vibe, there’s a stellar bev- remainder. The average caused little concern, as erage program with craft check at this upscale res- the slump was a refl ec- RAM RESTAURANT cocktails and signature taurant and lounge con- tion of temporary clos- spirits and beer. Within cept is $111, and bever- ings that resulted in the & BREWERY fi ve years the company age sales represent 39 loss of eight operating LAKEWOOD, WASHINGTON anticipates growing to 40 percent of revenues. weeks. With roots going locations. Additional units are 24 back to 1971, the slated to open soon in UNITS RAM transitioned Austin, Boston, Dallas, from family ownership to and San Diego, with THE GREENE TURTLE being an employee- SEASONS 52 plans to open two to COLUMBIA, MARYLAND owned company in 2014. ORLANDO, FLORIDA three locations per year For this brand, win- Another milestone transi- One of the brands across 50 major metro- 46 ning the restaurant tion occurred in 1995, 41 that corporate par- politan areas around the UNITS race is all about when the company UNITS ent Darden Restau- world. steady (but you can for- began brewing its own rants has identifi ed as a get any mention of slow). beer. It has since won growth vehicle, Seasons Since investment fi rm more than 100 medals 52 succeeds in present- STONEY RIVER Stone-Goff Partners laid from national and ing a fresh, handcrafted, claim to The Greene Tur- regional competitions and upscale dining expe- STEAKHOUSE tle in October 2015, including seven medals rience that is easily per- NASHVILLE, TENNESSEE annual company sales at the 20th Annual North ceived by guests to be Beef accounts for 70 have grown to $125 mil- American Beer Awards analogous to a chef- 12 percent of sales at lion. The brand, which is and two gold awards at owned independent con- UNITS Stoney River, which roughly 25 percent com- the 2016 Great American cept. Same-restaurant is perhaps why the aver- pany-owned and 75 per- Beer Festival. sales increased 4.7 per- age check hits $44 per cent franchised units, cent in the fi scal year that person, signifi cantly plans to open two addi- ended May 29, 2016. higher than its sister con- tional units this year. In cepts in the J. Alexan- April, The Greene Turtle REDLANDS GRILL der’s Holding group, announced its partner- NASHVILLE, TENNESSEE SNOOZE where the average check ship with the Sea Turtle A fi ne-dining staple hovers at $30. Conservancy, cementing 12 in the J. Alexander’s DENVER its commitment to help UNITS Holdings portfolio, There’s a whole new protect different species Redlands Grill is the natu- 20 meaning for “green SULLIVAN’S of sea turtles and donat- ral evolution to which UNITS eggs and ham,” ing proceeds from its sig- existing J. Alexander’s thanks to the commit- STEAKHOUSE nature cocktail, Hell in restaurants have transi- ment this breakfast-cen- SOUTHLAKE, TEXAS the Shell, made with tioned. The company tric concept has made to The mid-market Naked Turtle White Rum. expects another two to sustainable practices. 18 concept within the four Redlands Grill units Not only is Snooze UNITS Del Frisco’s Restau- to open by the end of focused on operating in rant Group, Sullivan’s is this year. the greenest fashion pos- the brand that’s dotted sible, it also brings a the map from Raleigh,

58 AUGUST 2017 FOODNEWSFEED.COM doesn’t skimp on bever- TUPELO HONEY CAFE 2012. By year-end, the ages and prepares craft ASHEVILLE, NORTH company plans to open cocktails alongside an CAROLINA another fi ve locations extensive menu of beer Scratch-made and add 30 more within and wine. SEE PROFILE 15 Southern comfort the next three to fi ve ON PAGE 50. UNITS food with chef- years. Currently, 17 loca- driven fl air is the basis for tions are company- THE MATADOR the menu, but the whole owned and 25 are fran- SEATTLE TRUE FOOD KITCHEN experience conveys the chised. With a menu of culture and hospitality of PHOENIX, ARIZONA 14 scratch-made Mexi- the Blue Ridge Moun- UNITS can cuisine and an Long before the res- tains. The brand’s com- ZEA ROTISSERIE assortment of tequilas, 20 taurant industry had mitment to local farmers the Matador rakes in an UNITS embraced all things travels with it to each new & GRILL average of $3 million per raw and healthy, Sam Fox location and the com- NEW ORLEANS unit and is continuing the opened the fi rst True pany exercises due dili- Started in 1997 by development of new Food Kitchen in 2008. gence to source from the 8 three New Orleans markets across the fi ve Even today, it remains a best regional farms and UNITS chefs inspired by states in which it operates. progressive concept suppliers. rotisserie cooking in European food markets, Zea has shown no signs of getting stuck in its ways. The restaurant is undergoing a redesign with new units showcas- ing updated looks and a focus on bar service.

ZINBURGER WINE & BURGER BAR LIVINGSTON, NEW JERSEY Fox Restaurant Con- 18 cepts of Phoenix UNITS introduced the Zin- burger concept and has fi ve locations in Arizona. The Briad Group (Livings- ton, New Jersey) saw the THE MATADOR success of the brand, and THE MATADOR THE Sam Fox sold Briad a license to develop the THIRSTY LION (albeit in an increasingly WILD WING CAFE restaurants east of the growing niche of health- CHARLOTTE, NORTH Mississippi. About a year GASTROPUB & GRILL CAROLINA PORTLAND, OREGON conscious chef-driven ago, Fox sold the brand cuisine) and the menu is Food and beverage to The Briad Group, but With a knack for rooted in the principles 42 rock at this casual- kept the locations in Ari- 8 catering toward of Dr. Andrew Weil’s anti- UNITS dining enclave, zona in his portfolio. The UNITS new markets in infl ammatory diet with an where music holds center Briad Group is now the which it opens—whether emphasis on wholesome, stage and entertainment owner and will be it’s queso in Texas or simple ingredients. The plays nightly. Band com- expanding to the tune of charcuterie in the North- brand now has a pres- petitions are as locally about fi ve new stores a west—Thirsty Lion has ence in 10 states, from and regionally sourced as year. Three additional focused on giving guests California to Florida to the craft beer list, and it units are slated to open a true gastropub experi- New Jersey. SEE STORY all adds up to strong this year in Maryland, ence. Food sales account ON PAGE 26. growth for Axum Capital New Jersey, and New for 65 percent of all reve- Partners, which pur- York. nue, but the brand chased the company in

60 AUGUST 2017 FOODNEWSFEED.COM