TOP TEN FASTEST GROWING RESTAURANT CONCEPTS, July ‘09
(Began period with 50 units or less)
Research Period 3/21/09 – 6/20/09
|
Rank |
Name |
Cuisine |
Service Type |
Start Count |
Growth Count |
End Count |
Growth % |
Trading States |
Research Ending |
Weblinks |
|
1 |
DU-PAR'S
RESTAURANT & BAKERY |
Bakery/Café |
Family/Casual |
3 |
4 |
7 |
133% |
CA |
5/1/2009 |
www.dupars.com |
|
2 |
CRUMBS
BAKESHOP |
Bakery/Café |
Quick
Serve |
12 |
8 |
20 |
67% |
CA,
CT, NJ, NY |
6/7/2009 |
www.crumbsbakeshop.com |
|
3 |
GENGHIS
GRILL |
Asian |
Fast
Casual |
24 |
9 |
33 |
38% |
AR,
AZ, CO, IA, IL, KS, MN, MO, NM, NV, TN, TX |
6/6/2009 |
www.genghisgrill.com |
|
4 |
DAZBOG
COFFEE COMPANY |
Coffee |
Quick
Serve |
19 |
5 |
24 |
26% |
AZ,
CA, CO |
6/7/2009 |
www.dazbog.com |
|
5 |
EL
TACO TOTE |
Mexican |
Fast
Casual |
19 |
4 |
23 |
21% |
AZ,
NM, TX |
6/8/2009 |
www.tacotote.com |
|
6 |
VAPIANO |
Italian |
Fast
Casual |
40 |
6 |
46 |
15% |
DC,
FL, TX, VA |
5/14/2009 |
www.vapianointernational.com |
|
7 |
HAPPY'S
PIZZA |
Pizza |
Take
Out |
37 |
5 |
42 |
14% |
MI,
OH |
5/8/2009 |
www.eathappyspizza.com |
|
8 |
BUFFALO
WINGS & RINGS |
American |
Family/Casual |
48 |
6 |
54 |
13% |
AZ,
CA, FL, IL, IN, KY, MI, NC, ND, NY, OH, SD, TX, WI |
6/17/2009 |
www.buffalowingsandrings.com |
|
9 |
LEO'S
CONEY ISLAND |
Sandwich |
Family/Casual |
34 |
4 |
38 |
12% |
MI |
6/2/2009 |
www.leosconeyisland.com |
|
10 |
CAPRIOTTI'S
SANDWICH SHOP |
Sandwich |
Fast
Casual |
49 |
5 |
54 |
10% |
AZ,
DE, FL, MD, NJ, NV, PA, UT |
6/4/2009 |
www.capriottis.com |
Unit ranges (starting, growth and ending) reflect growth information that occurred four months prior to the "research ending" listed (each company has their own research date range). Overall research for this quarter concluded on June 20, 2009.
RestaurantChains.net presents a quarterly list of Top Ten Fastest Growing Concepts (began period with less than 50 units) displaying quarter-to-quarter recent growth captured during our re-verification process.
Information is derived and calculated from the continual process of interviewing and verifying more than 7300 restaurant chain concepts.
Parameters considered:
· A restaurant chain or group with at least 3 units.
· A restaurant chain or group who began the period with fewer than 50 units.
· A restaurant chain or group who grew by at least 4 units.
· A restaurant chain or group that is a unique brand/concept, not a franchisee.
· A concept with growth within the U.S. or Canada.
· A restaurant chain or group with reliable information available regarding
unit counts and activity.
This quarter’s Top Ten list reveals three repeat concept leaders (All have been on previous Top Ten lists).
