(Photo: Facebook/Amy’s Kitchen), What it is: Made-to-order char-grilled burgers and sandwiches While Chipotle must now deal with meeting ambitious growth goals, there is a new crop of innovative dining concepts plowing full speed ahead—many of them backed by high-profile chefs and food companies who are hoping to turn the fast-food business on its head. So if anybody can revolutionize fried chicken sandwiches, it’s probably him. Value proposition: This isn’t the only plant-based fast-food startup we’ve seen, but it is probably the most viable. 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. 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. Why we see potential: With Chipotle’s spending power, pizza margherita has a shot at driving attention away from beloved stuffed-crust supreme pies. Value proposition: Yalla doesn’t seem to focus on Americanizing Mediterranean food as much as some of its competitors. Today, they’re baby concepts, relatively speaking. 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. Four Top Vancouver Chefs to Launch New Fast Food Concept on Granville Island By Andrew Morrison Mar 13, 2018 L-R: Hamid Salimian, Joël Watanabe, Robert Belcham, Angus An. (Photo: Facebook/Sweetgreen), What it is: An interactive, contemporary fast-casual pizza concept inspired by the traditional pizzerias of Naples, Italy "I'm sorry, dear, I was in such a hurry that I had to grab lunch at a fast-food joint. Expect more of the same this year. 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. Value proposition: The chicken-sandwich market is huge: even McDonald’s sells more chicken than beef. He’s also schooling himself in large-scale operations by working with a $22 million-funded delivery app, Maple. 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. 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. It remains to be seen if the ongoing chicken sandwich wars have anything to do with it, however. Locations: LYFE Kitchen has 14 LEED-certified locations in five states (California, Colorado, Illinois, Nevada, and Texas), with two more locations coming soon. After that, they’ll be aiming for East Oakland, Pacoima, Richmond, Anaheim, and Detroit. New fast-food concept: All menu items under 500 calories ShopHouse Southeast Asian Kitchen, founded in 2011 by Chipotle co-CEO Steve Ells, features a short menu of fast-casual Asian dishes like bowls 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. How and where it started: Sweetgreen started in 2007 in Washington, DC. Fast food is the most familiar restaurant to most people. (Photo: Facebook/Yalla), What it is: A salad café chain that offers high-quality salads and grain bowls made with organic, local ingredients 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. NEW FAST FOOD CONCEPT, société à responsabilité limitée unipersonnelle est active depuis 10 ans. As the public’s interest of regional foods from abroad continues to grow, small flourishes like these could make a big difference. It’s also a way for IHOP to … There’ll also be a range of gluten-free and vegan options targeting a growing segment of loyal consumers. What it is: Fast-food made with real ingredients, targeted at neighborhoods lacking healthy options 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.”. Pedigree: The chain’s shareholders include private equity firm KarpReilly, which has managed the likes of Marie Callender’s, Sprinkles Cupcakes, and Elephant Bar. Locations: Although it’s unclear when it will open, the first Fuku will be in New York’s East Village in the space that originally housed Momofuku Ko. Led by the Inspire-Dunkin’ Brands deal, 2020 turned out to be a bigger year for acquisition activity than expected. 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. Pedigree: This new concept comes frozen-food titan Amy’s Kitchen, one of the world’s largest purveyors of organic vegetarian food. 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. Elements of Restaurant Concepts A good restaurant concept will cover “What if you could ask for spicy chicken, animal-style?” he posited to his SXSW audience, referring to the cult chain In-n-Out. Cofounder Roz Edison says the brand's growth has been "strategically opportunistic" by vetting opportunities for alignment with company culture, capacity, and capability. CoreLife Eatery: Yum - Healthy fast food - what a concept! 2021 Complex Media, Inc. All Rights Reserved. Bowl-based fast-casual chains are nothing new. 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. Chicago, USA – Jollibee Foods Corp. (JFC) and celebrity chef and restaurateur Rick Bayless have launched Tortazo, a new fast casual dining concept featuring Mexican food. Website: sweetgreen.com. 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. The food, service, and atmosphere of the restaurant will change to portray the style or concept of the restaurant. Here are five restaurants to keep an eye on this year. The eco-focused concept, with 60 European units, powers its stores with sustainable energy and uses compostable packaging. The healthy fast food restaurant concept is the creation of twenty-somethings Nick Kenner and Rob Crespi. But as 2019 continues? 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: Like Chipotle, Óxido’s meats will also come from humanely-raised animals that are fed a vegetarian, hormone-free, antibiotic-free diet. Today there are many different types of restaurants, from fast food to family casual. 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. Restaurants are once again limited to pick-up or delivery, so Say It Ain't So relies on its takeout window. They’re the restaurant brands that are just getting started or are now making landfall in the United States. How and where it started: Yalla Mediterranean launched last year in Pleasant Hill, CA. LYFE is also targeting 10 new locations per year for the following five years. 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. Danny Meyer is a straight-up winner. But Boston’s, Every time Danny Meyer opens a new restaurant, questions about whether it will be the next Shake Shack abound. Things were no different last summer when Meyer’s Union Square Hospitality Group launched Tacocina in a waterfront park in Brooklyn. Unlike Chipotle, Óxido is bringing a broader mix of traditional Mexican flavors, from chile de árbol salsa to suisa sauce with tomatillos, to the menu. Kaya, a type of savory-sweet toast offered in Singapore’s street stalls and cafes, is served at this new concept with poached eggs, soy sauce and coconut jam on warm bread. The industry’s longtime leaders have watched same-store sales fall every year for the past five years. How and where it started: Pizzeria Locale first started in Boulder in 2011 and joined into a partnership with Chipotle Mexican Grill in 2013. Chick-fil-A has a corner of the fried-chicken-sandwich market. Do not sell my personal infoPrivacy PolicyContact UsRSS, Bowl-based fast-casual chains are nothing new. Also concept shopping is Dine Brands, the parent company of Applebee’s and IHOP, which is looking to snatch up a fast-casual chain. 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. Why we see potential: Like Loco’l, Amy’s Drive Thru will be accessible to the masses. Locations: The fast-casual spot has five locations across California. Chang did hint that the location is a testing ground for a “bigger concept” that he ultimately hopes to bring to the suburbs. P.S. Locations: Loco’l’s first two locations, in San Francisco’s Tenderloin and L.A.’s Watts, will open this summer. Say It Ain't So is located at 1644 West Temple St. A new concept of getting locally sourced healthy and tasty food with our mouthwatering sauces and grilled protein. Value proposition: Unlike most fast-food chains, which use a flat-top grill or an appliance called a chain broiler to cook patties, The Habit’s burgers are made to order and cooked over an open flame using the likes of USDA choice beef and sushi-grade albacore tuna. We take a trip to one of Denver's premier chef-driven, fast casual restaurants. - See 43 traveler reviews, 33 candid photos, and great deals for Henrietta, NY, at Tripadvisor. 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. 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. Oh, and it offers beer, wine, and booze. Our Menu Order Your Meal Pick Your Base Pick from one of our famous choices of Bowl, Salad, Wraps or Torta. Website: amysdrivethru.com. 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. 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. 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). 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. Read on to explore the elements of a concept, some steps to help guide your choices, and even some restaurant concept examples. They just might be the next big thing. With a lineup of veggie burgers, pizzas, burritos, salads, scoops, and shakes, dishes won’t be foreign to the average diner, and everything will be affordable (burgers for around $3, burritos for $5 or less, and combo meals for $10 or under). Value proposition: This is the first Naples-style pizzeria we’ve seen scaled to a multi-state level. Just Salad has been open in Manhattan for a month. The company recently hired a mergers and acquisitions veteran as its CFO. (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 (Photo: Facebook/LYFE Kitchen), What it is: Healthy, flavorful fare that incorporates traditional Mediterranean spices, classic grilling techniques, responsibly-raised meats, craft brews, and locally-sourced wine Denver food hall Avanti Food & Beverage recently added Kaya Kitchen, a fast casual that highlights Asian street food. 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. It’s also collaborated with other prestigious restaurants, like Momofuku, on various projects. I didn't have time to find something healthy." Social Monk is scheduled to open in Thousand Oaks, Calif., with a pan-Asian menu as well as beer and wine. His right-hand man, Chief Development Officer Alan Hixon, gained a name for developing cult brands like Mooyah Burgers & Fries. 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. Say It Ain't So is a new plant-based fast food concept in L.A. 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. Mega-funder and private-equity firm Roark Capital, which has acquired 65 restaurant brands in its lifetime, announced in October that it had raised another $6.5 billion. The plant-based pop-up is "100% a product of the pandemic". (Photo: Facebook/Óxido), What it is: Traditional fast food that’s all organic and plant-based Locations: Yalla is opening its second location in Northern California this week, and has plans to expand to Southern California as well. Meanwhile, fast-casual restaurants that emphasize food quality over speed and price are experiencing the greatest growth. 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: Asian Box opened in Palo Alto, CA in 2012. On The Rise: The Next Big Fast-Food Chains. Locations: There’s currently one location in New York’s Flatiron District, but Óxido’s partners are committed to expansion by year’s end. Customers now demand radical transparency, thanks to companies like Chipotle, which completely disrupted the quick-service food world with naturally raised meat, organic produce, and hormone-free dairy for under $10. 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. Website: pizzerialocale.com. These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years. In developing its new sandwich, the R&D team drew inspiration from several culinary trips to Seoul. Meyer has declined to say whether expansion plans are in the works. 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. (Photo: Facebook/David Chang), What it is: Traditional, made-from-scratch Mexican food with modern influences Website: habitburger.com. Locations: The Habit Burger Grill has more than 100 restaurants in 10 different markets throughout four different states (Arizona, California, New Jersey, and Utah). But Boston’s Spyce riffs on that theme with robots operating the woks and dispensing the ingredients. The advisory board also includes Tartine’s Chad Robertson and Noma’s Rene Redzepi, so this project has some serious culinary firepower behind it. Every time Danny Meyer opens a new restaurant, questions about whether it will be the next Shake Shack abound. The fast casual concept, a first for IHOP, is the brand’s attempt to break open a new category: fast casual breakfast. 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. Because food is, after all, a mixture of all those things. It also draws attention with lighter versions of traditional American comfort fare, like fish tacos and vegan “unfried” chicken made with whole-wheat panko. In a letter sent to the system on Friday, he also joined a statement from the Business Roundtable condemning President Trump and other politicians for inciting the violence.