Value proposition: With the streets of Vietnam as inspiration, Asian Box brings a wide range of textures and flavors not known to the fast-casual market: think green papaya salads, six-spice chicken with tamarind vinaigrette, caramel egg toppers, and more. Fast casual restaurant If you are familiar with the restaurant industry, it’s likely you’ve heard the term fast casual bantered about. We take a trip to one of Denver's premier chef-driven, fast casual restaurants. That's the genius behind Plant Power Fast Food, an innovative new concept about … 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. Meyer has declined to say whether expansion plans are in the works. The healthy fast food restaurant concept is the creation of twenty-somethings Nick Kenner and Rob Crespi. "I'm sorry, dear, I was in such a hurry that I had to grab lunch at a fast-food joint. 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. 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. Locations: The fast-casual spot has five locations across California. As the average consumer’s food conscience continues to expand, the timing seems right. Chick-fil-A has a corner of the fried-chicken-sandwich market. Locations: LYFE Kitchen has 14 LEED-certified locations in five states (California, Colorado, Illinois, Nevada, and Texas), with two more locations coming soon. 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). The eco-focused concept, with 60 European units, powers its stores with sustainable energy and uses compostable packaging. It’s also a way for IHOP to … Also concept shopping is. The company opened a Denver location to much fanfare last year, and announced this year that it plans to expand to Kansas City, MO. Meanwhile, fast-casual restaurants that emphasize food quality over speed and price are experiencing the greatest growth. Today there are many different types of restaurants, from fast food to family casual. 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. It also draws attention with lighter versions of traditional American comfort fare, like fish tacos and vegan “unfried” chicken made with whole-wheat panko. Locations: The Habit Burger Grill has more than 100 restaurants in 10 different markets throughout four different states (Arizona, California, New Jersey, and Utah). 11 New Restaurant Concepts Reimagining Fast Food & Casual … They’re the restaurant brands that are just getting started or are now making landfall in the United States. 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.”. NEW FAST FOOD CONCEPT, société à responsabilité limitée unipersonnelle est active depuis 10 ans. (Photo: Facebook/Asian Box), What it is: This company, whose name stands for “Love Your Food Everyday,” offers fast, sustainable comfort food. 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. How and where it started: LYFE was founded in 2011 in Palo Alto, CA. Led by the Inspire-Dunkin’ Brands deal, 2020 turned out to be a bigger year for acquisition activity than expected. 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. 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. (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 How and where it started: The idea for Loco’l came out of a lecture at the 2013 MAD Symposium in Denmark, where chef Roy Choi gave a talk about Los Angeles’ growing hunger crisis, and urged fellow chefs to get involved in solving the problem. There’ll also be a range of gluten-free and vegan options targeting a growing segment of loyal consumers. 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. Locations: Yalla is opening its second location in Northern California this week, and has plans to expand to Southern California as well. 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. 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. 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. How and where it started: Pizzeria Locale first started in Boulder in 2011 and joined into a partnership with Chipotle Mexican Grill in 2013. CoreLife Eatery: Yum - Healthy fast food - what a concept! Value proposition: Yalla doesn’t seem to focus on Americanizing Mediterranean food as much as some of its competitors. Chains like McDonald's and Burger King became popular in the 1950s and helped spawn countless other … Because food is, after all, a mixture of all those things. Also concept shopping is Dine Brands, the parent company of Applebee’s and IHOP, which is looking to snatch up a fast-casual chain. 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. B.good, a new fast food concept in uptown is set to open soon. 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. 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. 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. Like Shake Shack, Tacocina offers up a simplified menu, featuring just six taco choices and a few sides and beverages. Pedigree: Asian Box is helmed by restaurateur Frank Klein as well as culinary director Chad Newton and chef Grace Nguyen. 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. 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 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. The fast casual concept, a first for IHOP, is the brand’s attempt to break open a new category: fast casual breakfast. 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: This is the first Naples-style pizzeria we’ve seen scaled to a multi-state level. It’s also attracted the attention of big-name chefs, including Thomas Keller, Gavin Kaysen and Daniel Boulud, Spyce’s culinary director. So if anybody can revolutionize fried chicken sandwiches, it’s probably him. Why we see potential: Mediterranean food in States might finally push past the stereotypes of hummus, falafel, and tabbouleh. 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. Website: oxido.nyc, How and where it started: New York City, March 2015. Website: yallamedi.com. Pedigree: The venture may be risky, but Chang could have enough to carry Fuku with his global millennial following alone. 2021 Complex Media, Inc. All Rights Reserved. Website: asianbox.com. Website: pizzerialocale.com. His right-hand man, Chief Development Officer Alan Hixon, gained a name for developing cult brands like Mooyah Burgers & Fries. Chang did hint that the location is a testing ground for a “bigger concept” that he ultimately hopes to bring to the suburbs. 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. 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. 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. Value proposition: This isn’t the only plant-based fast-food startup we’ve seen, but it is probably the most viable. Value proposition: Like Chipotle, Óxido’s meats will also come from humanely-raised animals that are fed a vegetarian, hormone-free, antibiotic-free diet. Denver food hall Avanti Food & Beverage recently added Kaya Kitchen, a fast casual that highlights Asian street food. How and where it started: Sweetgreen started in 2007 in Washington, DC. 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. 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. Locations: The company’s first location, a 4,000-square-foot space that will feature a living roof made of grass, solar panels, and a water towel to collect rain runoff, is set to open in May in Rohnert Park, CA. Website: habitburger.com. The advisory board also includes Tartine’s Chad Robertson and Noma’s Rene Redzepi, so this project has some serious culinary firepower behind it. 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. Our Menu Order Your Meal Pick Your Base Pick from one of our famous choices of Bowl, Salad, Wraps or Torta. He’s also schooling himself in large-scale operations by working with a $22 million-funded delivery app, Maple. Expect more of the same this year. New fast-food concept: All menu items under 500 calories The same is kind of true with Asian food right now.” Once again, it may be Chipotle’s founder who gets there first. How and where it started: Yalla Mediterranean launched last year in Pleasant Hill, CA. The food, service, and atmosphere of the restaurant will change to portray the style or concept of the restaurant. 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. (Photo: Indiegogo), What it is: An order-ahead spot that offers top-notch fried chicken sandwiches Pedigree: Yalla CEO David Wolfgram has played a key role in developing Corner Bakery Café, Maggiano’s Little Italy, Boudin Bakery’s BoudinSF, and Chicago’s Lettuce Entertain You Enterprises. 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. New fast casual from a big brand It’s still “coming soon,” but Social Monk Asian Kitchen —the latest endeavor from The Cheesecake Factory—is slated to open in early 2019. Things were no different last summer when Meyer’s Union Square Hospitality Group launched Tacocina in a waterfront park in Brooklyn. Bowl-based fast-casual chains are nothing new. Website: sweetgreen.com. Our editorial content is not influenced by any commissions we receive. 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). 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. Elements of Restaurant Concepts A good restaurant concept will cover Website: welocol.com. LYFE is also targeting 10 new locations per year for the following five years. Website: eatfuku.com. 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.