Locations: Loco’l’s first two locations, in San Francisco’s Tenderloin and L.A.’s Watts, will open this summer. Chang did hint that the location is a testing ground for a “bigger concept” that he ultimately hopes to bring to the suburbs. - See 43 traveler reviews, 33 candid photos, and great deals for Henrietta, NY, at Tripadvisor. 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. 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. Meyer has declined to say whether expansion plans are in the works. Website: eatfuku.com. Locations: LYFE Kitchen has 14 LEED-certified locations in five states (California, Colorado, Illinois, Nevada, and Texas), with two more locations coming soon. It’s still “coming soon,” but Social Monk Asian Kitchen—the latest endeavor from The Cheesecake Factory—is slated to open in early 2019. 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. 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. But Boston’s, Every time Danny Meyer opens a new restaurant, questions about whether it will be the next Shake Shack abound. 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. As the average consumer’s food conscience continues to expand, the timing seems right. Chains like McDonald's and Burger King became popular in the 1950s and helped spawn countless other … On The Rise: The Next Big Fast-Food Chains. 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. A frozen-food giant jumping into the world of fast food may be new territory, but the folks at Amy’s already have an open line to the suppliers they currently use for their business, which could mean things run smoothly from the start. 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. 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. 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. (Photo: Facebook/Asian Box), What it is: This company, whose name stands for “Love Your Food Everyday,” offers fast, sustainable comfort food. Située à BAIE-MAHAULT (97122), elle est spécialisée dans le secteur d'activité de la restauration de type rapide. They’re the restaurant brands that are just getting started or are now making landfall in the United States. NEW FAST FOOD CONCEPT, société à responsabilité limitée unipersonnelle est active depuis 10 ans. 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. In the same vein that Chipotle took carnitas mainstream, Asian Box has the potential to make lemongrass pork a household term. A couple of big industry players have made it known that they’re out to purchase new concepts. After that, they’ll be aiming for East Oakland, Pacoima, Richmond, Anaheim, and Detroit. 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. Today there are many different types of restaurants, from fast food to family casual. Locations: The fast-casual spot has five locations across California. Because food is, after all, a mixture of all those things. Cofounder Roz Edison says the brand's growth has been "strategically opportunistic" by vetting opportunities for alignment with company culture, capacity, and capability. He’s also schooling himself in large-scale operations by working with a $22 million-funded delivery app, Maple. 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. 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. Just Salad has been open in Manhattan for a month. 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. It’s also a way for IHOP to … Fast casual restaurant If you are familiar with the restaurant industry, it’s likely you’ve heard the term fast casual bantered about. 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. The latest round of funding will go towards West Coast growth, an improved and expanded mobile app, and Sweetgreen in Schools—a school program to educate children about healthy foods. The menu hopes to popularize dishes like Turkish cabbage slaw, Israeli pickles, sumac onions, and lamb kefta with chermoula. Adam Williams has continued to bridge the gap between the tenant and landlord by staying well connected and informed with the community and our clients. Pedigree: Asian Box is helmed by restaurateur Frank Klein as well as culinary director Chad Newton and chef Grace Nguyen. New fast-food concept: All menu items under 500 calories Today, they’re baby concepts, relatively speaking. The advisory board also includes Tartine’s Chad Robertson and Noma’s Rene Redzepi, so this project has some serious culinary firepower behind it. 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. Locations: Sweetgreen has 29 locations in DC, Massachusetts, Maryland, New York, Pennsylvania, and Virginia, with two locations coming soon in California—one in West Hollywood, and one in Santa Monica. 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 … Website: asianbox.com. In developing its new sandwich, the R&D team drew inspiration from several culinary trips to Seoul. Read on to explore the elements of a concept, some steps to help guide your choices, and even some restaurant concept examples. Bowl-based fast-casual chains are nothing new. 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. 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. A new concept of getting locally sourced healthy and tasty food with our mouthwatering sauces and grilled protein. Website: habitburger.com. Pedigree: This new concept comes frozen-food titan Amy’s Kitchen, one of the world’s largest purveyors of organic vegetarian food. 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. 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. 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. 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. It’s also attracted the attention of big-name chefs, including Thomas Keller, Gavin Kaysen and Daniel Boulud, Spyce’s culinary director. Pedigree: The chain’s shareholders include private equity firm KarpReilly, which has managed the likes of Marie Callender’s, Sprinkles Cupcakes, and Elephant Bar. 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. The same is kind of true with Asian food right now.” Once again, it may be Chipotle’s founder who gets there first. 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. So if anybody can revolutionize fried chicken sandwiches, it’s probably him. Say It Ain't So is located at 1644 West Temple St. Meanwhile, fast-casual restaurants that emphasize food quality over speed and price are experiencing the greatest growth. 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. 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. Why we see potential: Chang managed to alter the state of dining with his brand of subversive restaurants, and turn food media on its head with the launch of his indie food magazine, Lucky Peach. There’ll also be a range of gluten-free and vegan options targeting a growing segment of loyal consumers. 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. Locations: Loco’l’s first two locations, in San Francisco’s Tenderloin and L.A.’s Watts, will open this summer. Value proposition: Yalla doesn’t seem to focus on Americanizing Mediterranean food as much as some of its competitors. Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. But as 2019 continues? Say It Ain't So is a new plant-based fast food concept in L.A. 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. The industry’s longtime leaders have watched same-store sales fall every year for the past five years. LYFE is also targeting 10 new locations per year for the following five years. What it is: Fast-food made with real ingredients, targeted at neighborhoods lacking healthy options They just might be the next big thing. (Photo: Facebook/Óxido), What it is: Traditional fast food that’s all organic and plant-based How and where it started: Sweetgreen started in 2007 in Washington, DC. 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). 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. Elements of Restaurant Concepts A good restaurant concept will cover (Photo: Facebook/Amy’s Kitchen), What it is: Made-to-order char-grilled burgers and sandwiches Why we see potential: With Chipotle’s spending power, pizza margherita has a shot at driving attention away from beloved stuffed-crust supreme pies. ShopHouse Southeast Asian Kitchen, founded in 2011 by Chipotle co-CEO Steve Ells, features a short menu of fast-casual Asian dishes like bowls (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 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.