FSR Magazine recently published their list of the top 50 high-potential, performance-proven full service brands each with fewer than 50 locations to keep on your radar.
Each of these concepts have a growing presence and a penchant for progress, be it defined as menu innovation, sales growth, brand expansion, or community support. Check out the full list here. And just because we love to brag about our awesome customers we’ve highlighted a few Compeat/Ctuit customers that were included in the list below. Congratulations on all of your success!
In addition to the chef-driven cuisine in its restaurants, the brand is known for its award-winning wines. Cooper’s Hawk has won more than 300 local, national, and international wine awards, and its winery produces 5 million bottles annually. Its signature wine club has 250,000 members who are invited to signature wine dinners in the restaurants as well as to other special events and perks. Founder and CEO Tim McEnery was honored earlier this year with the 2017 LEAD Award for Corporate Leadership, presented by HR.com, the largest social networking and resource site for HR professionals. For locations open three years or more, the average annual sales volume is $9.4 million, and the company is moving its winery and headquarters to a 125,000-square-foot facility in Woodridge, Illinois. Cooper’s has been a Compeat customer since 2007 and shared their success story with us here.
Within its inviting rustic industrial settings, this brand has coined the “eatertainment” experience—one that is filled with exceptional food, beer, spirits, and music. Expansion plans call for new locations in Southern and Northern California, along with an opening in Las Vegas. All units are company-owned, with an average sales volume of $3.2 million and total company sales ringing in at $70 million. Eureka is a customer of both Compeat and Ctuit – you can hear more about their experience here.
The culmination of restaurateur Paul Fleming’s and Chef Brian Bennett’s vision for serving fresh, contemporary California cuisine, the polished-dining experience suggests a per-person food check higher than the $30 average it tallies. The concept is also known for its expansive wine collection, including more than 70 selections offered by the glass
The only company among FSR 50 to own units in Alaska and Hawaii as well as the continental U.S., Black Angus is a true beefeater’s steakhouse—with average sales at each unit topping $3.6 million. And the brand’s tagline says it best: “Here’s to the nights you can’t remember and the steaks you won’t forget.”
The brand got its start as a baking school in Barlassina, Italy, in 1972, and opened its first U.S. bakery in 1981, followed by the first full-service restaurant in 1987. The company was acquired in 2011 by Roark Capital Group. In addition to the 21 signature locations, it also owns and operates two locations under the Canaletto Ristorante Veneto brand and a catering business that hosts on-site and off-premises events throughout California.
This is Del Frisco Restaurant Group’s answer to making its fine-dining brands, Double Eagle Steak House and Sullivan’s, more accessible and affordable. The $48 average Grille check plants this brand squarely in the polished-casual segment—that plus its varied and inventive menu that speaks millennial on every level. In its financial statements, the group says the Grille will be the “primary driver of new unit growth in the near term.” Smart move, since sales for the quarter that ended March 21 were up 10 percent from the same period last year.
In 2015, Good Times Restaurants spent $21 million to acquire Bad Daddy’s, a brand in which it already had a 48 percent stake. Good Times has its sights set on growth, with a total of eight new units planned for this year, which would bring the portfolio to a total of 28 locations by year-end. Performance numbers remain healthy, with average per-person checks coming in at $17, alcoholic beverage sales running 14 to 24 percent of total sales, and traffic balanced between 40 percent lunch and 60 percent dinner.
Artisanal pizzas cooked in authentic brick ovens in a rustic industrial setting—sure it’s been done before. But these guys are doing it really, really well. And the “Spirit” tag in the name? That speaks to a prolific bar scene—complete with local brews, signature wine blends, and truly crafty cocktails—plus a community spirit that has embedded sustainable practices throughout the operations and connects restaurants with local opportunities to make a difference. Click here to read why Compeat has been a perfect match for Matchbox since 2007.
Launched in 1950, this brand is in its second generation of management by the Berkowitz family. With eight locations in major airport terminals, the concept has played a key role in the elevation of upscale dining options for travelers.
At Pinstripes, guests don’t have to come just for the bowling or bocce. The entertainment-focused restaurant offers an upscale Italian-American menu alongside rotating craft beers and handcrafted cocktails. An eighth location is scheduled to open this month in Bethesda, Maryland; four locations are slated to open next year; and deals are inked for 2019 and 2020.
Food and beverage rock at this casual-dining enclave, where music holds center stage and entertainment plays nightly. Band competitions are as locally and regionally sourced as the craft beer list, and it all adds up to strong growth for Axum Capital Partners, which purchased the company in 2012. By year-end, the company plans to open another five locations and add 30 more within the next three to five years. Currently, 17 locations are company-owned and 25 are franchised.
There’s a whole new meaning for “green eggs and ham,” thanks to the commitment this breakfast-centric concept has made to sustainable practices. Not only is Snooze focused on operating in the greenest fashion possible, it also brings a decidedly chef-driven focus to the menu.
The mid-market concept within the Del Frisco’s Restaurant Group, Sullivan’s is the brand that’s dotted the map from Raleigh, North Carolina, to Anchorage, Alaska. Its average check of $64 seems modest alongside that of sister concept Double Eagle Steak House, especially given Sullivan’s posh white tablecloth setting and progressive menu offerings. A tepid start to the year—one unit closed and first-quarter sales came in about 6 percent lower than in 2016—caused little concern, as the slump was a reflection of temporary closings that resulted in the loss of eight operating weeks.
The name changed in 2014 to Native Grill & Wings, but the company actually dates to 1978 when Buffalo, New York, city slickers Floyd and Judy Anderson took their dream of owning a restaurant westward and opened Native New Yorker in Arizona. Current expansion plans call for adding a Tulsa, Oklahoma, location along with a Northern Arizona location. The current portfolio includes three company-owned locations and 31 franchised units.
Started in 1997 by three New Orleans chefs inspired by 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 showcasing updated looks and a focus on bar service. Zea holds a special place in Compeat’s heart being located in New Orleans, where Compeat began, and being one of Compeat’s original customers.