REVAMPING A BARPROGRAM
INDIAN CUISINE’S SURGE A LUXURY TACO LEGACY GALPÃO GAÚCHO’S GROWTH
RISING STARS
40 BREAKTHROUGH LEADERS UNDER 40 ARE SHAPING THE FUTURE OF FOODSERVICE
PLUS
CHEF DALE FORD IS TURNING DEVILS BACKBONE BREWPUB INTO A CULINARY LANDMARK
CAROLINE SKINNER IS CHAMPIONING EMPLOYEE-CENTRIC GROWTH AT THE EMERGING BRAND
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CAROLINE SKINNER IS CHAMPIONING EMPLOYEE-CENTRIC GROWTH AT TUPELO HONEY SOUTHERN KITCHEN + BAR, AN EMERGING BRAND BASED IN ASHEVILLE, NORTH CAROLINA, THAT HAS GROWN TO MORE THAN 20 LOCATIONS.
28 Rising Stars 40 Under 40
Tupelo Honey COO Caroline Skinner leads this year’s class of Rising Stars, who are making a difference at their brands and elevating the industry to new heights. Among the mix are chefs, marketing leaders, beverage directors, and more.
CHEFS & INGREDIENTS
13 Blending Nature, Cuisine, and Brews at Basecamp
Chef Dale Ford is turning Devils Backbone Brewpub into a culinary landmark with his dedication to prioritizing technique, using quality ingredients, and working with local farmers and purveyors.
18 Indian Cuisine Poised for Takeoff
From hearty breakfasts to elaborate dinners, Indian cuisine is versatile and distinctive, with restaurants like INDAY All Day, Bombay Darbar, and Miirch Social balancing traditional staples with innovation and modern touches.
LIQUID INTELLIGENCE
21 Orchestrating a Beverage Program Overhaul
Revamping a beverage program provides an opportunity to foster collaboration with the kitchen staff and reinforce their culinary vision, which not only enhances the bar offerings but also ensures a cohesive experience for diners.
from restaurants to stadiums in San Diego and beyond.
9 Keys to Winning Gen Z’s Wallet
Eating out is one of the top spending priorities for Gen Z. With the younger generation now fully part of the spending picture for restaurants, here’s how operators can tap in and capture Gen Z’s dining dollars by understanding their unique spending habits and preferences.
10 Taking Stock of Tech
A recent report reveals how brands are reprioritizing digital solutions to meet the demands of digital-first consumers, and the investments they’re making to drive growth this year and beyond.
BACK OF HOUSE
45 Launching a Luxury Taco Legacy
ON THE RISE A pioneer in upscale yet approachable Mexican cuisine, Puesto continues to transform the taco experience as it expands
48 Galpão Gaúcho’s Golden Ticket
BEHIND THE SCENES With over 30 years of experience in the Brazilian steakhouse industry, Edson Ludwig, area manager at Galpão Gaúcho, shares how he’s helping the eightunit brand succeed with its upscale experience, efficient labor model, and unmatched hospitality.
4 Editor’s Welcome 47 Advertising Index
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CHICKEN TOSTADAS WITH CACTUS CORN SALAD
Differentiated Dining
OVER THE SUMMER, I decided to brave the heat wave to check out Devils Backbone (db) Brewing Company in Roseland, Virginia. Surrounded by the Blue Ridge Mountains by Shenandoah National Park, DB’s complex has a full-service indoor brewpub restaurant with a dog-friendly patio, Meadows Outdoor Bar, a fine spirits and cigars lounge, a store, a stage where artists and bands perform live every weekend, and a campground. The all-in-one experience immerses guests in nature, with a simple mission to bring people together to eat and drink outdoors and turn their phones off for a while. I was grateful I had brought a portable fan for the hot night in the tent, and even though that’s not everyone’s cup of tea, it’s indicative of modern consumers who are looking to spend their dollars on differentiated dining experiences over material goods.
Led by executive chef Dale Ford, it was fascinating to see how the Devils Backbone Brewpub team caters to all different kinds of crowds, from Appalachian Trail thru-hikers looking to munch on the Trail Hiker Pasta—with veggies grown right on the property—to weekend family campers and groups of friends wanting a cool place to drink craft brews. In the colder months, they also attract the ski crowd from the nearby Wintergreen Resort. It’s a testament to the power of knowing your customer base. To read more about how Ford drives the culinary direction of Devils Backbone and its various concepts, turn to PAGE 13
Earlier this year, I also had a chance to visit Tupelo Honey’s headquarters in Asheville, North Carolina—also nestled in the Appalachian Mountains—where I sat down with COO Caroline Skinner to chat about her career journey and how she’s been able to drive sustainable growth at the brand while maintaining a consistent focus on investing in people. She kicks off our annual Rising Stars report (PAGE 28) which features 40 restaurant leaders all under the age of 40 who are individually and collectively making this industry, and their respective organizations, better.
Cheers to cooler fall days ahead, and to more inspiring stories of perseverance and creativity to come!
Callie Evergreen EDITOR
cevergreen@wtwhmedia.com FSRmag
COO Caroline Skinner was captured by Meriah Mozingo, a photographer based in Asheville, North Carolina. Meriah and her husband Michael own Mozingo Photography, which produces authentic and timeless images from their clients’ weddings and other milestone events. The husband-and-wife duo are inspired by the wonderful every day and strive to capture life’s most precious moments using a range of intricate styles and angles. To learn more, visit mozingophotography.com
global flavors
take taste buds on a trip
Introducing our all-new lineup of globally inspired frozen soups! These chef-crafted soups have the power to elevate your menu without driving labor costs.
Keys to Winning Gen Z's Wallet
BY DANNY KLEIN
The generation is fully part of the spending picture today for restaurants. Here's how to tap in.
CATERING TO GEN Z PREFERENCES is no longer a topic to stash on the agenda. Eating out is often labeled an “affordable luxury,” as are those $6 drinks consumers buy on Tuesday afternoons as an indulgent break. The same could be said of delivery, nights out
Outside of rent/ mortgage and other household bills, eating out is one of the top spending priorities for Gen Z.
with friends, and more life moments where restaurants promise experiences for a generation that gravitates toward environments to self-brand and connect.
Ordering ecosystem Deliverect recently surveyed more than 3,000
Gen Z consumers to explore generational dining habits, including how and why guests prioritize food from restaurants as part of their budgets.
“Gen Z presents a unique, yet vital, opportunity for restaurants,” Deliverect cofounder and CEO Zhong Xu said in a statement. “Building trust and offering delicious food at a fair price is the recipe for success with this generation. In today’s competitive restaurant landscape, understanding Gen Z’s dining habits allows restaurateurs to tailor their offerings and marketing strategies to attract and retain this important customer base. Embracing value for money, leveraging the power of user-generated content, and catering to their desire for convenience, especially on weeknights, are core principles that will help restaurants remain a top spending priority for Gen Z and beyond.”
Where is Gen Z spending money on food?:
• Groceries to eat at home: 40.48 percent
• Ordering food delivery to home: 29.42 percent
• Eating out at restaurants: 28.07 percent
• Picking up takeout to eat at home: 25.44 percent
• Groceries to eat at work (like weekly lunch prep): 18.32 percent
Some thoughts:
• Streamline your menu and make it easy for indecisive customers. Features like top choices and mostpopular or most-ordered items tend to resonate here.
• Consider adding a thank you note or coupon or giving away a free addon as perks.
• Packaging can evolve beyond functional to storytelling. Small additions like branded stickers and napkins can create an “unboxing” experience with food on a daily basis.
“Brand loyalty among Gen Z is built on more than just great food—it’s about creating a memorable experience with every order,” said Purnima Bihari, head of product at Deliverect.
Taking Stock of TECH
A RECENT REPORT published by restaurant solutions provider CHECKMATE reveals how brands are re-prioritizing digital solutions to meet the demands of digital-first consumers, and the investments they’re making to drive growth in 2024. Based on a survey of 1,000 industry executives (with over half operating more than 20 locations), the report highlights several key trends:
• DIGITAL ORDERING DOMINANCE: Over half of the brands report that digital channels account for more than a quarter of their sales, with 36% stating that online ordering contributes over half of their total revenue.
• OPTIMISTIC GROWTH PROJECTIONS: Nearly half of all respondents expect digital sales to increase by 20% or more.
• TECHNOLOGICAL CONSTRAINTS: More than 60% of executives feel restricted by inflexible technology, facing integration challenges and inefficiencies.
• INFRASTRUCTURE OVERHAUL: 74% of executives are exploring options to streamline their digital infrastructure, showing significant interest in kiosks and voice AI technologies.
CULINARY INSPIRATION AND STORIES FROM INDUSTRY TRAILBLAZERS
MENTIONED IN THIS SECTION DEVILS
Chefs & Ingredients
THE FOOD MENU SHOWCASES CHEF FORD’S DEDICATION TO QUALITY LOCAL INGREDIENTS, LIKE THE SPRING THYME COBB SALAD WITH GRAPE TOMATOES, CHOPPED BACON, CRUMBLED BLEU CHEESE, EGG, AVOCADO, AND THYME-ROASTED CHICKEN.
Blending Nature, Cuisine, and Brews
BY CALLIE EVERGREEN
Chef Dale Ford is turning Devils Backbone Brewpub into a culinary landmark.
PICTURE THIS: You spend the day hiking at Shenandoah National Park, and drive 30 minutes to set up your tent before heading to a full-service dining experience that pairs top-notch brews with bites—located on the campsite grounds, which are surrounded by the Blue Ridge Mountains. Devils Backbone Basecamp Brewpub in Roseland, Virginia, makes this fantasy a reality, with the simple mission to bring people together in
nature to eat great food and “Drink Outdoors Together.”
The concept was originally created by Steve and Heidi Crandall after trying their first craft beer—a German Weisse—at a brewpub in the Alps during a ski trip. To satisfy their craving for a local haunt that served craft Europeanstyle beers, they started their own brewery in 2008 at the base of the entrance to Wintergreen Ski Resort and named it Devils Backbone, the same name a group of surveyors called the mountain region nearly 300 years ago. In 2012, they opened a larger production brewery (the Outpost) in Lexington, Virginia. Anheuser-Busch acquired Devils Backbone Brewing Company in 2016, but the spirit and focus on experience and hospitality has remained the same as it’s grown to become the largest craft brewery in Virginia.
At the helm of the kitchen is executive chef Dale Ford, who oversees culinary operations for all Devils Backbone (db) concepts, including the full-service indoor brewpub restaurant with a dog-
POST-SHIFT DRINK: Juicy Magic IPA
WHAT VEGGIE WOULD YOU BE: Onion
WHAT FRUIT WOULD YOU BE: Grapes
BEST BAND TO COOK TO: Trampled by Turtles or Led Zeppelin
UNDERAPPRECIATED INGREDIENT: Celery
friendly patio, Meadows Outdoor Bar, and an outdoor Bar & Grill (which Ford considers to be his food truck). There’s also a fine spirits and cigars lounge, a store, and a stage where artists and bands perform live every weekend. Devils Backbone hosts events spanning from vendor markets and beer pairing dinners to a “Lumberjacks and Lumberjills” competition. Appalachian Trail hikers can even camp for free here. These elements hit on the experiential dining aspect that modern consumers are looking for, with hospitality always at the forefront.
“We truly love to host. We want to be a part of the exciting times in your life, and sometimes, we want to create those exciting times. That’s what’s kind of special about this place and this brand,” says Ford, adding “This is a 200-seat restaurant, and I really had to understand the customer who came here and spend some time understanding [that].”
DB has an award-winning distillery, which produces spirits such as Fox Field American Gin and Date Infused Wood Duck Bourbon, both of which are used in
craft cocktails at the brewpub. The former is the base for a Grapefruit-Thyme Spritz, while the latter contributes to the Taylor Swift-inspired “Champagne Problems” concoction that uses housemade grenadine, lemon juice, bitters, and is topped with sparkling wine. The distillery has also helped put Devils Backbone on the map with its popular ready-todrink Smash canned cocktails—a big money maker for the brand—which combines premium vodka, citrus juice, and bubbles.
Having a brewery (led by brewmaster Jason Oliver) and a distillery (led by head distiller Matt Casto) on site allows Ford to craft some creative food and beverage pairings. “If you’re just doing the Wood Duck Bourbon neat, that’s kind of a lip-tingling drinking experience … that changes the palate for food quickly, in a really good way,” he notes. “That flavor profile leans into our Basecamp menu with the richness or umami flavors that we produce through some slow cooking.”
The Brewpub’s food menu showcases Ford’s dedication to prioritizing tech -
THOUGH ANHEUSER-BUSCH ACQUIRED DEVILS BACKBONE BREWING COMPANY, THE SPIRIT AND FOCUS ON EXPERIENCE AND HOSPITALITY HAS REMAINED THE SAME AS IT’S GROWN.
nique, using quality ingredients, and working with local purveyors. Shareables include Crispy Kung Pao Brussel Sprouts with sesame, peanuts, and roasted red peppers; as well as more traditional bar offerings like chicken wings, nachos, and baked soft pretzels. House specialties range from the 10-hour smoked pork shoulder that’s shredded and dusted
the palate more than changes it.”
For Ford, developing and nurturing relationships with farmers in Virginia to source seasonal ingredients is an impor tant part of what makes DB special. “I like to think about having items on our menu that I call ‘75 mile,’ either it’s the 75-mile chicken or the 75-mile salad— everything on that plate is within 75
with dry rub, served with hop-brined pickles, baked ranch beans, slaw, and garlic toast; to the lighter yet still hearty Trail Hiker Pasta with local scratch pasta, roasted spring veggies, parmesan, spinach, tomatoes, and roasted garlic. Rotating specials offer smoked baby back ribs, brisket platters, burgers, and more.
During a Zoom interview call with the founders five years ago, Ford recalls Heidi Crandall asking what one dish he would put on the menu. “I immediately thought, this is a place where meat is going to be very well accepted, and from that there’s a lot of different ways to cook it. I mean, right now, I probably have 190 pounds of brisket on the smoker for today,” he says. “What I told Heidi I would do is we would braise an oxtail … That dish is kind of on our menu now, we do a braised oxtail open face, kind of a take on Italian beef, but it’s fork-and-knife friendly and pairs great with our lager lineup. There’s just enough solidity or vinegar in that dish to help cut through it, and the beer just cleanses
miles of Basecamp,” he explains.
In addition to sourcing ingredients from local producers, Devils Backbone has its own hoop house gardens on the property, operated by AgriTourism Manager Jessie Carter, that provides the kitchen with produce like cucum bers, tomatoes, bell peppers, eggplant, onions, ginger, turmeric, lemon grass, Fresno peppers, zucchini, and edible flowers, just to name a few.
“This property really leans into every single season; it allows us to do that. I think our portfolio of beverages allow us to do that. When you have that, the food should follow, and it’s going to help deliver on that seasonality experience,” Ford says.
“Something as simple as a great tomato soup and grilled cheese in the wintertime is welcoming and warming,” he continues. “Food will remind you of something that you had at a family gath ering or a childhood family experience. That’s the part of this that drives us, that drives me.”
DEVILS BACKBONE CREATES AN ALL-IN-ONE IMMERSIVE DINING, CAMPING, AND DRINKING EXPERIENCE SURROUNDED BY THE BLUE RIDGE MOUNTAINS IN VIRGINIA.
Indian Cuisine Poised for Takeoff
BY SATYNE DONER
From hearty breakfasts to elaborate dinners, Indian cuisine is versatile and distinctive, with contemporary restaurants in the U.S. balancing tradition and innovation.
INDIAN CUISINE IS POISED to go mainstream, and the grocery store sector is validating that, says Basu Ratnam, a first-generation Indian-American taking New York City by storm with his fastcasual INDAY concept and full-service INDAY All Day restaurant. His first sitdown location recently opened in Williamsburg, Brooklyn, marking a first for Ratnam. The original INDAY has nine other units throughout New York, and as he makes his first foray into bringing Indian cuisine to the full-service world, he shows no sign of slowing down.
He points to 20 years ago, when salsa and guacamole were a high-velocity item in supermarkets, coincidentally around the same time Chipotle took off. The same thing happened 10 years ago with pita chips, hummus, and the rise of Cava. Now, he says, if you look at delivery platforms and grocery store data, Indian food is in high demand.
“I think Indian food is going through an exciting time where you have incredible operators who are focused on not just Indian-American food but also taking it back to underrepresented, authentic parts of the cuisine and presenting it with a lot of pride,” Ratnam says. “We’re creating an infrastructure of Indian restaurants, and this didn’t exist before.”
Growing up in a predominantly white town, Rantam ate Indian food with an American twist. Additionally, he was heavily influenced by his mother, who believed food acted as a vessel to bring good to the mind, body, and spirit—a mindset typically associated with Vedic principles, concepts that have influenced Indian culture for centuries and are often applied to many areas of life.
CASUAL-DINING CONCEPT MIIRCH SOCIAL STRIVES TO BLEND TRADITIONAL INDIAN STAPLES WITH GLOBAL FLAIR AND INSPIRATION FROM OTHER CULTURES, CREATING A MODERN GASTROPUB-TYPE ENVIRONMENT.
“I opened INDAY in 2015 because I felt [Indian cuisine] was missing from the fast-casual landscape,” Rantam adds. “Our tagline is bright and beautiful Indian-American dishes, and that’s what we try to serve. My reference point is rooted in Indian-American tastes, and we take our spin on Indian dishes specific to the American palate, like chicken tikka masala and garlic naan.”
INDAY All Day’s menu encompasses modern plates such as Masala Fries, Lamb Smash Burgers, and Golden Curry Rice Bowls, incorporating the essence of mango, turmeric, and coconut curry. There’s also the Butter Chicken Parm sandwich, which incorporates a lemonyogurt marinated chicken breast served with mozzarella and tikka masala sauce for dipping.
With Indian cuisine being at the forefront of what today’s consumers are looking for, whether that’s because of the diverse flavors or plant-based options, fast-casual INDAY is hitting a growth streak, doubling its store count from five to 10 in the past year.
Bombay Darbar, in contrast, has been bringing Indian cuisine to South Florida for the past 12 years. For owners Anil Agrawal and Solomon Hwang, their philosophy lies in providing genuine northern Indian food, a mixture of hundreds of years of intermixing cultures and regions. The brand currently has three locations, with two in the Fort Lauderdale area and a brand-new location in Doral.
“We use a tandoor clay oven, with a unique marination and barbeque process. This changes the taste and texture of the food. Compared to southern Indian cuisine, which is heavily rice-dominated, the northern part has more variety in meats and bread due to its diversity,” Agrawal explains. “We’ve taken the best out of northern India.”
While Bombay Darbar highlights traditional cooking methods, the brand recognizes its customer base’s desire for approachability. This comes in the form of customizing levels of spiciness and offering small portions of four or five different dishes at a time, inviting guests to experiment and try new things.
BOMBAY DARBAR’S PHILOSOPHY
LIES IN PROVIDING GENUINE NORTHERN INDIAN FOOD, WHICH BLENDS HUNDREDS OF YEARS OF INTERMIXING CULTURES AND REGIONS TOGETHER.
For example, guests can snack on Tandoori Chicken Wings, marinated in yogurt, herbs, and spices, paired with traditional garlic naan and fresh Indian beer. Heavier meals include the Butter Chicken and Lamb Pasanda, smeared in a creamy cashew sauce.
“We’re very popular with Indian customers, but most of our guests are not from India, and we surprise a lot of people because they have this misconception that Indian food has to be spicy,” Hwang says. “We customize the dishes to be mild, medium, or hot. For the volume of food we prepare fresh daily, we invest a lot of time and energy into how we present it.”
Representing upscale yet approachable Indian cuisine, Hwang says Bombay Darbar often sees guests coming into the restaurant with luggage to snag a plate before they leave town. Leaning in on this success, the brand continues to grow roots in Doral with the new location and strengthen its presence in South Florida’s dining scene.
In downtown Los Angeles, Miirch Social strives to blend traditional Indian staples with global flair and inspiration from other cultures, creating a modern gastropub-type environment. An example is the Terrific Tikka Tacos, combining Hispanic and Indian flavors with shredded chicken, onion, cilantro, tamarind, and cilantro serrano chutney. Another
option is the Dragon Lotus Root plate, with crispy lotus roots sauteed with bell peppers and snowpeas, tempered in south Indian spices.
“If we go to India today, the restaurant scene has come a long way, and this is not something we’ve done here in the U.S.,” founder Jasjit “Jesse” Singh says. “At Miirch, we’re taking the American palate and building something that works for everyone, like our Indian-style pizzas.”
Singh’s ability to create a menu popularized by its individuality provides Miirch Social with a unique selection of dishes, with different flavor sets based on the spices. This is due in part to the adaptability of Indian ingredients, which seamlessly blend into different dishes and customer preferences.
Singh hopes to build a brand with consistency and quality for guests, allowing them to be a participant in Indian culture, which has an emphasis on socializing and hospitality. Though, he is more focused on providing an excellent dining experience over expansion at the moment.
“We’re providing our guests with an experience of the many flavors in India, and being the guide for them to explore different foods,” Singh adds. “We don’t have dishes from one specific region; we try to source from multiple places, whether it be the high-end restaurants or the streets of India.”
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MENTIONED IN THIS STORY SPAGO BEVERLY HILLS • DOYA
Liquid Intelligence
Orchestrating a Beverage OverhaulProgram
BY SAM DANLEY
A revamped menu offers the opportunity for collaboration.
WOLFGANG PUCK’S Spago Beverly Hills has long been celebrated for its award-winning wine program. Now, it’s making a name for itself as a cocktail destination under the guidance of Adam Fournier, who came on board
LAUNCHING A NEW BEVERAGE MENU PROVIDES AN OPPORTUNITY TO FOSTER COLLABORATION WITH THE KITCHEN STAFF AND REINFORCE THEIR CULINARY VISION, ENSURING A COHESIVE AND IMMERSIVE EXPERIENCE FOR DINERS.
last year as the longstanding restaurant‘s first-ever bar director.
Fournier says the team at Spago wasn’t just looking to freshen up the beverage menu. They wanted someone to lead a complete overhaul, revamping
everything from the training and education to the overall direction of the bar program. It’s a tall order that began with a crash course in the restaurant’s history and identity.
His first order of business was learning about Spago, making inroads and allies with the culinary folks in the
important to me because the bar doesn’t exist in a vacuum.”
Case in point? Fournier knew guests associated Spago with the experience of pairing wine with their meal. He decided to draw on similar language to hook people into the new beverage program. Using the wine aroma wheel as inspira
“We’re taking a wine-based vessel-aged cocktail, throwing it, waking it up, and sending it to the table. Now, when we’re not seven deep at the bar, we’re doing this tableside for you.”
kitchen, and developing a solid understanding of the clientele to guide the strategy going forward.
“You don’t just step into a 40-year-old business and start swinging around the hammer,” he says. “Spago exists because of the food, because of Wolfgang and the unending commitment to quality, technique, and service. Understanding the mentality behind that was incredibly
tion, Spago now breaks down its cocktail menu into light-bodied, medium-bodied, and full-bodied categories, with a cou ple of luxury high-end serves similar to a sommelier’s selection.
“They’re organized the way a somm would organize a wine list,” he says. “They all stand alone, but there’s also an opportunity to look at that and go, ‘Okay, how might this work with my food? How
“There’s so much knowledge we can share with guests, and I want to present them with the maximum amount of information to elevate the perception of the experience of our beverages.”
Helmed by executive chef Erhan Kostepen, the meze-style menu offers a variety of shareable dishes inspired by recipes from Turkey and Greece. Beverage director Anthony Medina’s mission is to capture that same spirit with twists on popular classics in the form of craft cocktails.
“The Aegean is a very particular niche with very particular flavors,” Medina says. “So, my team has studied every dish and every ingredient on the menu and worked in combination with the knowledge of the chef to expand on that.”
He points to a drink inspired by muhammara, one of Doya’s best-selling cold mezes. The classic Turkish dish is made with roasted peppers, pomegranate, walnuts, garlic, and breadcrumbs. On the beverage menu, the Muhammara and a Rock combines infusions from those ingredients with Don Fulano Blanco Tequila, Nocheluna Sotol, Amaretto, agave syrup, lime cordial, and
tion of 226 labels, many of the new creations are built on a base of the botanical spirit. Highlights include the Siirt Delight, a reference to the Turkish city of Siirt that’s known for its pistachios. The drink is made with Bar Hills Gin, Lo-Fi Dry Vermouth, Bas Bas Liquor, Pistachio Orgeat, lime cordial, rose water, and cranberries. The Bursa, a nod to the former capital of the Ottoman Empire, features Herradura Tequila Blanco, Contraluz Mezcal, lime juice, agave syrup, ginger, and turmeric. Equally emblematic of the Aegean are the Karfas Martini and the Chios Collins, made with Axia Mastiha, a spirit distilled from the resin of mastic trees native to the Greek island of Chios.
AT DOYA, THE MEZESTYLE MENU OFFERS A VARIETY OF SHAREABLE DISHES INSPIRED FROM TURKEY AND GREECE. THE MISSION IS TO CAPTURE THAT SPIRIT WITH TWISTS ON POPULAR CLASSICS.
pomegranate molasses for a savory, smoky, and nutty cocktail.
Medina refreshed the restaurant’s beverage program earlier this year with a full slate of new cocktails. The process involved experimenting with various flavor combinations and working with Kostepen to develop a deeper understanding of the ingredients and techniques used in the kitchen. He also looked at the data on what types of dishes resonated the most with guests to scope out the best sources of inspiration.
The goal with the new menu was to use the storytelling approach that Doya has always taken with its mezes and extend it to the bar. For Medina, that meant looking not only at the food but also at the history and mythology of Turkey and Greece. He tied each drink to a specific location in Aegean region to add another level of specificity
Bolstered by an extensive gin collec-
The storytelling shines through with the ingredients and flavors as well as the way the drinks are presented to guests. Take the Chios Collins as an example. Medina says the resin provides a fresh and aromatic flavor reminiscent of the cobblestone streets found on the namesake island, which is home to medieval villages and the 11th-century monastery of Nea Moni, a UNESCO World Heritage Site. Instead of serving the cocktail in cookie-cutter, mass-produced glasses, it’s poured into bespoke, handmade vessels that add a sense of craftsmanship, timelessness, and cultural heritage.
“Everything in Chios is very traditional,” Medina says, conjuring up an image of a grandmother cooking with recipes passed down through the generations. “So, all of the glasses are different, because they’re handmade and not coming from a machine.”
The storytelling component also carries over into the physical cocktail menu. It features plenty of photos along with a description of the location that inspired each offering, plus details on the flavor notes, the techniques used, the garnishes, and the types of glasses drinks are served in.
“I don’t like the regular, one-page menu that just has all of the names,” Medina says. “There’s so much knowledge we can share with guests, and I want to present them with the maximum amount of information to elevate the perception of the experience of our beverages.”
Avoiding Price Fluctuations by Trusting The Right Supplier
How consolidating oil distributors can protect the bottom line.
Relying on multiple suppliers can be a logistical nightmare for restaurants leading to unstable costs and inefficiencies. Not all suppliers effectively monitor and prepare for market fluctuations, which can drastically affect product prices and, in turn, impact menu prices. Since most dishes require oil, any price increase can cut profits or necessitate a rise in menu prices, potentially driving customers away.
Timing and expertise in procuring oils are crucial, as buying at the right moment can make a significant difference in the price. “It is important to buy the oils at the right time, whether that’s sourcing olive oils from Europe or domestic oils from US-based crops,” says Logan Kuch, procurement and commodity risk manager at Columbus Vegetable Oil.
Columbus Vegetable Oil stands out as a dependable partner that addresses these challenges head-on. “We help manage market risk with programs that set price targets or protect against fluctuations,” Kuch says. “Our extensive supplier network and over 200 different oils allow us to offer competitive pricing and the best-performing oil for the lowest cost. As a family-owned business, we have less red tape ensuring customers get the right expertise from the right people the first time.” Stability in pricing is crucial for restaurant operators who must maintain consistent menu prices and margins.
One of the key benefits of consolidating oil purchases with Columbus Vegetable Oil is the reduced frequency of deliveries. “We own a truck fleet, run our plant 24/5, have short lead times, low minimum order quantities, and hold inventory that benefits our customer base,” Kuch says. By holding
customers’ inventory, Columbus Vegetable Oil ensures they can meet demand promptly, minimizing the need for frequent deliveries. This not only simplifies logistics but also reduces associated costs and disruptions. Effective inventory management is crucial for restaurant success, and Columbus Vegetable Oil’s flexibility plays a key role. “Our flexibility in substitutions, packaging, and processes, combined with our extensive range of oils, allows us to cater to customers of all sizes,” Kuch says. “We’re nimble enough to be creative and large enough to scale effectively, offering the best of both worlds.”
Bad-quality oil directly impacts the taste and quality of food, which customers notice immediately. Columbus Vegetable Oil is safe quality food certified, and its labs ensure rigorous testing of all oils. “We test all incoming oils, keep retained samples, and test finished goods going out,” Kuch says. “This end-toend quality control helps us maintain the high standards our customers expect.”
Columbus Vegetable Oil’s dedication to understanding and meeting customer needs is evident in its loyal customer base. “Our excellent customer retention reflects our commitment to meeting customer needs and providing tailored solutions. We make sure we’re giving customers what they need and selling to them how they want, rather than forcing them into our box,” Kuch says. Columbus Vegetable Oil goes beyond supplying oil; it includes managing pricing, market risks, and offering creative culinary solutions."
BY OLIVIA SCHUSTER
Caroline Skinner
AGE: 36
CHIEF OPERATING OFFICER
TUPELO HONEY
ASHEVILLE, NORTH CAROLINA
A native of Asheville—a small, artsy city nestled against North Carolina’s Blue Ridge Mountains—Caroline Skinner joined Tupelo Honey in 2013 after working for a natural and organic grocer, Earth Fare, and expanding it to a national brand. “When I got the phone call from Tupelo, I was about, can you help us grow particularly with people, and that was the focus of the role—in HR,” she recalls. “It seemed like a really great opportunity to take an iconic Asheville-based brand and be part of the early phases of growth.”
Rooted in Appalachian cuisine and Southern food, Tupelo’s first phase of bold growth began in 2016, when it opened a location in Denver. “We really wanted to understand the scalability of the brand,” she says. “Let’s take this brand outside of the Southeast and see if people in the west or Midwest can relate to southern food, and if there’s that same passion and that same enthusiasm for the brand.”
Soon after, Tupelo opened an outpost in Dallas, and found the same level of fanfare in both markets. Since then, Skinner has helped the NextGen Casual concept grow to 22 locations and counting, including cities in Colorado, Idaho, Indiana, Iowa, Michigan, Nebraska, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Virginia, Wisconsin, and additional units in North Carolina.
When asked why she thinks Tupelo is resonating with consumers across
the country, Skinner says “it’s just authenticity; people look for that experience that is well defined, meaning you know who you are, but your food is not generic. And I think our food, being that it’s scratch made, but also being that it’s rooted in heritage—that we’re honoring the heritage and we’re bringing something new to it—it’s interesting.”
In 2019, Skinner was elevated to Tupelo’s chief operating officer, with an initial focus of restructuring the company’s new store opening process to make it more efficient. In less than two months, Skinner was able to attain normalized profit levels and reduce new store opening costs by 100 percent. While only in her mid-30s, Skinner has successfully managed many roles, but her approach to leadership has remained focused on investing in people from the time they join and train to internal promotions and helping them through hard times in their life.
“What I love about this business is the people. You can create a restaurant without people, but it’s going to feel extremely sterile [and] transactional,” she says. “I think what a good restaurant concept does is they put humanity into the experience, but they also bring emotion via people. For me, hospitality is creating joy.”
Skinner has led the charge on many of the company’s peoplefocused initiatives—many of which were unheard of before the impact of COVID on the industry—like the brand’s “Honeypot” benefits, including medical and dental insurance, PTO and paid family leave, wellness
RISING STARS 40 UNDER 40
«BY FSR STAFF
IN AN INDUSTRY where innovation and creativity drive success, recognizing the emerging talents shaping its future is crucial. FSR ’s Rising Stars report highlights the best and brightest who are finding new ways to serve the full-service restaurant community. From chefs and restaurateurs to marketing leaders and beverage innovators, these dynamic individuals are not waiting for the future; they’re creating it now. Whether scouting new locations, revamping menus, or implementing cuttingedge technology, they are setting new standards and redefining what it means to excel in the restaurant industry. From smaller markets like Elmhurst, Illinois, to large cities like New York, Dallas, Miami, Los Angeles, and even all the way to Amsterdam, join us as we celebrate these up-and-coming stars who are making a significant impact and paving the way for the future of foodservice.
Our story begins with a profile of one such executive: Caroline Skinner, who has successfully navigated multiple roles while maintaining a consistent focus on investing in people and driving sustainable growth as chief operating officer of Asheville, North Carolina-based Tupelo Honey (more to the left).
and tuition reimbursements, and more. “Eight years ago, nobody was doing paid family leave at all, and so we were one of the first to do that in the industry and just say, ‘we’re going to figure out a way to support our people through these life events,’” she says.
Skinner started the company’s Fair Start Wage initiative, which starts all team members off at $15 per hour. She also created the company’s “Biscuits for a Cause” program, where all biscuit profits go directly to Tupelo’s Employee Relief Fund to help employees facing financial hardships. Since starting the program, over $700,000 has been raised for employees in need.
“That’s just a testament to the orientation of this company. It’s always been about people, and I think that’s why the scalability has been what it’s been because we’ve been able to cultivate loyalty, trust, and allow people to really bring their best selves to work,”
Skinner adds.
Another example showcasing Tupelo’s people-first mindset is Project Aspire, which was born out of COVID and recognizing the need to have a program focused on mentoring, training, and development, especially for people of color, women, and others who historically haven’t been promoted to leadership positions in restaurants.
Her commitment to elevating the brand has already left a lasting legacy, though she’s nowhere near to being done; Skinner has been tapped to take the helm of the brand within the next few years.
“As this brand has grown, I’ve grown as a person,” Skinner adds. “I think we still work really hard to make their jobs as enjoyable as possible, as easy as possible, and at the end of the day as successful as possible, because when they’re successful, we know our guest has a great experience.”
BY CALLIE EVERGREEN
Ryan Russell
AGE: 33
SR. DIRECTOR OF COMMUNICATIONS & CAUSE MARKETING
SPB HOSPITALITY
HOUSTON, TEXAS
Ryan Russell has more than 12 years of experience in hospitality management. He began his career at SPB in November 2021 as senior manager of strategic sales. That track took him to a current role leading communications for business programs and company initiatives across the company’s 14 brands (including J. Alexander’s, Logan’s Roadhouse, Krystal, and Old Chicago). He directs PR strategy and enhances awareness and reputation by activating strategic external partnerships, as well as overseeing SPB’s guest relations department that handles complaints, gift cards, donations, and fundraising for more than 500 restaurants. Alongside these communications duties, Russell also keys the development of community partnership strategies and leads the SPB Foundation and HOPE Program. He recently directed efforts through a partnership between Logan’s and Gift A Meal to donate more than 20,000 meals to local food banks.
Jessica Kruebbe
AGE: 26
MARKETING DIRECTOR
MILKSHAKE CONCEPTS
DALLAS, TEXAS
Jessica Kruebbe juggles the marketing for several brands within Milkshake Concepts’s umbrella across the greater Dallas and Nashville areas. She takes a special interest in promoting these unique offerings through influencer partnerships, media opportunities, and immersive activations. She takes it upon herself to get behind the scenes at the restaurant level, allowing her to identify customer needs more effectively. This rising star has also orchestrated new restaurant openings for Milkshake Concepts and launched several unique full-service locations. Under her leadership, the brand only expects bigger and brighter ideas in the future.
Hilary Hawks
AGE: 39
CROSSFUNCTIONAL SUPERVISOR GIGGLEWATERS
SAFETY HARBOR, FLORIDA
Ashish Alfred
AGE: 39
CHEF/OWNER
ALFRED RESTAURANT GROUP
BALTIMORE, MARYLAND
With over two decades of experience and a trio of thriving restaurants in Baltimore—Duck Duck Goose, Anchor Tavern, and Osteria Pirata—Alfred Ashish has made a name for himself with a unique fusion of French, Latino, and Indian cuisines. Beyond his culinary achievements, he’s a prominent media personality who has showcased his skills on national platforms such as Food Network’s “Cutthroat Kitchen” and “Chopped.” He recently stepped in to fill Jon Taffer’s shoes on “Bar Rescue,” where he leveraged his knowledge to help struggling bars and restaurants transform into successful ventures.
Since 2021, Hilary Hawks has turned her career at eatertainment brand Gigglewaters into an insatiable passion. From server, trainer, supervisor, assistant manager, corporate marketer, and graphic designer, her intrinsic sense of leadership guides her to standout status. Hospitality runs through her bones, with a natural instinct for responsibility and understanding the guest experience. She’s also on her way to becoming Gigglewaters’s first franchisee in the near future.
Matthew Livingston
AGE: 38
VP OF REAL ESTATE AND ASSET MANAGEMENT FIRST WATCH
RESTAURANTS BRADENTON, FLORIDA
Matthew Livingston has played a lead role in one of the industry’s most-compelling growth stories—First Watch nearly doubled its footprint from 2017 to 2022 and opened 51 stores across 19 states in 2023 alone. In that year, Livingston and his 14-person team opened more corporate units than any other calendar; signed more leases (60 plus) than ever before; and secured north of 75 real estate committee approvals. During his career at First Watch, he’s been involved in nearly 250 deals—with more than 100 others in various stages of development in the pipeline. In addition to growing this store pool and opening an average of about a restaurant per week, Livingston has also established relationships with many of the industry’s largest landlords, leading to a significant number of new deals with repeat landlords each year.
Ray Tremblay
AGE: 39
DIRECTOR OF BEVERAGE COJE MANAGEMENT GROUP
BOSTON, MASSACHUSETTS
Ray Tremblay began his 20-year hospitality career as a bartender and beverage manager in Boston and Miami. After joining COJE in 2021, Tremblay designed the beverage program for Coquette, and now oversees beverage programs for all the restaurant group’s concepts including Lolita Cocina & Tequila Bar, Yvonne’s, RUKA, Mariel, and more. His innovative approach, educational initiatives, and community involvement, including founding One 2 One Hospitality and a non-profit for children with autism, showcase his impact on the industry.
Elyse Perez
AGE: 30
BARTENDER
BAR LOUIEL
TEMPE, ARIZONA
The first bartender to shake up FSR ’s Rising Stars list, Elyse Perez joined Bar Louie in 2015 and has been a driving force behind the bar ever since. Although she’s held virtually every position in restaurant operations at Bar Louie, her creativity and cocktail prowess lead to her being named “Most Valuable Bartender” in 2023. Her creation, The Wake Up Call, is now the 7th most sold martini for the brand. With her passion for servitude and ability to redefine the bartender’s playbook, Perez continues to make a lasting impact on guests and exemplify Bar Louie’s mission. She is recognized by her peers as a rising star and brand leader.
Avner Levi
AGE: 33
CHEF
CENTO PASTA BAR
LOS ANGELES, CALIFORNIA
Chef Avner Levi, born and raised in Los Angeles, trained under renowned chefs like Steve Samson and Ori Menashe. After helping open Bestia, he launched Cento Pasta Bar as a pop-up, quickly gaining a cult following. Cento’s permanent location in West Adams has transformed the neighborhood’s food scene with innovative dishes. Avner now plans to open four new concepts, including Raw Bar, featuring Mediterranean seafood in a design-driven atmosphere. His work has earned media attention and accolades from Food & Wine Magazine.
Emma Blecker
AGE: 33
CHIEF OF STAFF, DIRECTOR OF DATA & SYSTEMS
BOQUERIA
Annie Cassius
AGE: 26
CO-FOUNDER, MANAGING PARTNER, HEAD OF BRAND
JRK! AND MANGROVE MIAMI, FLORIDA
Annie Cassius, in addition to working with Meta, oversees all marketing and branding efforts at Jrk! inIn Miami, as well as its latest venture, Mangrove. Her marketing career began at NYU and followed with five years of experience at Farrynheight. She cofounded JrK! with Harrison Bernstein, Wayne Sharpe, and Kavan Burke in 2020, bringing a blend of art, science, and emotion to the restaurant scene in an industry where guests have unparalleled choices and access to information. Her background also includes experience at Columbia Records and Siegel+Gale.
Emma Blecker has transformed Boqueria through her innovative use of data and systems. Since joining the Spanishinspired restaurant chain in 2018, she has integrated various platforms, saving $100,000 in the first year and improving labor management, marketing processes, and payroll systems. Her data-driven approach has optimized operations and maximized profits. She also launched Cube AI for guest review analysis and developed comprehensive training programs through Wisetail. In 2024, Blecker was invited to join the board of the NY Restaurant Association, allowing her to expand the scope of her influence in the area of hospitality tech.
Andrew Glantz
AGE: 29
FOUNDER
GIFTAMEAL
ST. LOUIS, MISSOURI
Ashley Albrizio
AGE: 39
FOUNDER/CEO
EQUIPT
LOS ANGELES, CALIFORNIA
Andrew Glantz is recognized in the restaurant industry for his innovative approach to restaurant technology and community support. Since its inception, GiftAMeal has facilitated hundreds of thousands of meals for those in need, partnering with nearly 1,000 restaurants and 135 food banks. Under Glantz’s leadership, the platform has donated two million meals, showcasing his commitment to social impact and ability to scale a business effectively in a competitive market.
Ashley Albrizio has been working in restaurants since she was 16, and eventually got tired of purchasing the same variation of unfunctional, uncomfortable clothing. In 2019, she founded equipt, redefining workwear by creating performance clothing for those who work in hospitality. Her company is a “go-to” for functional, stylish, and accessible workwear. For employees working tirelessly to provide a memorable guest experience, this rising star is providing them with comfortable clothing that elevates and empowers.
Rachel Hansen
AGE: 36
GROUP ACCOUNT DIRECTOR
FOODMIX MARKETING COMMUNICATION
ELMHURST, ILLINOIS
At Foodmix, Rachel Hansen helps foodservice brands navigate the complexities of the business while remaining focused on their operator customers. As a student of the “Operator’s Path to Purchase,” she understands the challenges and opportunities the industry faces and works to find strategic and creative solutions. Her efforts have helped grow leading brands such as Red Diamond Coffee & Tea, Sara Lee, Conagra, and Smithfield Culinary, to name a few. Her roots are based in the world of CPG, having worked with brands such as Coca-Cola, Pop-Tarts, Pringles, Cheez-It, and Keebler.
Maddie Koelzer
AGE: 26
SENIOR BRAND MANAGER
SIXTY VINES, MEXICAN SUGAR (FB SOCIETY)
DALLAS, TEXAS
Maddie Koelzer seems to have the magic touch with brand activation for Sixty Vines and Mexican Sugar—at 26 years old, she has already facilitated the successful launch of six grand openings in the past year. She is a trailblazer in experiential marketing and strategic vision, reinforcing brand culture in a sustainable, unique way. Koelzer’s holistic approach to the guest experience specializes in resonating with the younger generation, making both wine and Mexican culture accessible through her ability to leverage creative development, web design, social media, influencer partnerships, and unforgettable events. She continues to serve as the driving force behind transformative connections at Sixty Vines and Mexican Sugar.
Hisham Abdelfattah
AGE: 38
FOUNDER, EXECUTIVE CHEF, MANAGING PARTNER
EL HALAL AMIGOS & WILLOW STREET PIZZA SAN JOSE, CALIFORNIA
El Halal Amigos was born from a gap in authentic Mexican restaurants offering halal items. After opening in the peak of COVID19, Hisham Abdelfattah brought a food truck from Utah to Fremont, California, found investors, and recruited friends to work alongside him. Now, El Halal Amigos is a brick-and-mortar in San Jose, California, and can also be found in the San Jose Sharks’ SAP Center and San Francisco 49er’s Levi’s Stadium. In 2023, Abdelfattah accepted a position as executive chef and managing partner of Willow Street Pizza, a Bay Area pizzeria that has been around for 30 years.
Joseph Odoom
AGE: 28
HEAD CHEF
MOMI
AMSTERDAM, NETHERLANDS
Growing up in Ghana, chef Joseph Odoom developed a unique ability to work with a wide range of ingredients and gained a culinary foundation distinct from those trained in the West. He worked in kitchens in Ghana and Nigeria and won the “House of Chefs” competition show in 2021. Following this achievement, a hospitality group in the Netherlands recruited him to open and lead a new restaurant in Amsterdam. Today, Odoom’s passion for fine dining and Afro-fusion cuisine is evident at MOMI, earning him recognition in the culinary world.
Tony Hopkins
AGE: 39
VP OF SUPPLY CHAIN
HAI HOSPITALITY
AUSTIN, TEXAS
Tony Hopkins began his Hai Hospitality career a decade ago as a pastry chef before transitioning into supply chain in 2016. Since then, the company has grown its sales over fivefold across five states, with more to come. During COVID, he played a key role in helping Hai Hospitality to avoid “out of stocks” on vital ingredients and capture savings to minimize the impact of inflation, from 2022 onward. Whether it’s running a competitive Broadliner RFP, communicating market and economic trends during financial reviews, understanding the complexities of the Toyosu fish market, or negotiating favorable smallwares purchase agreements, Hopkins’ analytical and collaborative approach continues to drive results at the growing group.
Arrel “Kirt” Strock
AGE: 34
MANAGING PARTNER, DIRECTOR OF OPERATIONS
YOUR 3RD SPOT ATLANTA, GEORGIA
Arrel “Kirt” Strock began his career as a line cook at Disney World and quickly ascended to pivotal leadership roles. At Your 3rd Spot, he has been instrumental from conception to operation, integrating food, beverage, and gaming into a holistic guest experience across a 24,000-square-foot venue. Under his leadership, the brand has seen over 300,000 guests in its first year, received multiple industry accolades, and created a culture of growth and community engagement.
AGE: 36
DIRECTOR OF SALESS
HAYWIRE (FB SOCIETY)
PLANO, TEXAS
Mark Bolchoz
AGE: 31
CULINARY DIRECTOR, ITALIAN CONCEPTS
INDIGO ROAD HOSPITALITY GROUP
CHARLESTON, SOUTH CAROLINA
Elyse Owens is leading the effort to solidify Haywire’s reputation for delivering exceptional guest experiences. Her dedication to crafting innovative events has boosted sales and redefined the Texasinspired concept’s approach to event planning. Owens aims to transform Haywire into a full-service event concierge, offering signature experiences like cigar rolling, bandana stitching, glass etching, and s’mores grazing tables. As the chain plans to double its footprint, Owens is at the forefront, designing unique private dining spaces and implementing new tech to enhance operational efficiency and elevate the guest experience.
Mark Bolchoz’s culinary journey began with studying abroad in Italy and training under acclaimed New York chef Gianni Scappin. Returning to South Carolina, he immersed himself in the local food scene before joining Indigo Road Hospitality in 2020 as executive chef at Indaco Charleston. Advancing to culinary director of Italian concepts, he now oversees six restaurants across the Southeast, including four Indaco locations, Coletta, and the new Luminosa. Bolchoz’s leadership ensures a cohesive culinary vision throughout the hospitality group’s Italian concepts.
Mario Valles
AGE: 31
DIRECTOR OF SUPPLY CHAIN
FB SOCIETY DALLAS, TEXAS
Understanding exceptional dining experiences start with supplier relationships, Mario Valles’ focus on creating personal connections has powered FB Society’s ability to deliver on its mission of “creating and executing experiences never imagined.” It’s also helped the multi-brand operator save more than $500,000 across brands due to well-executed food contracts and the strategic relationships Valles has built with vendor partners. Additionally, his skill in product selection and partnerships brought in added funds in rebate dollars. Valles spearheaded the creation of a pricing and specification compliance standard across all FB Society brands. His organization enabled the group to identify thousands of dollars in accidental overcharges, a key practice often overlooked by many companies. Valles is also a champion of product quality and helped FB Society brands upgrade staple menu items, from pizza flour to Wagyu steak to dessert.
Elyse Owens
Keena Hanson AGE: 30 TRAINING & DEVELOPMENT MANAGER
IDA CLAIRE (FB SOCIETY)
Keena Hanson is not afraid to push boundaries. At 30 years old, she has revolutionized the bar program at Ida Claire, crafting nationallyrecognized cocktails and encouraging her team of bartenders to experiment and develop new skills. An expert of shaking things up (literally), Hanson has been developing Ida Claire’s new Delta-8 Cocktails, aligning with the brand’s funky, laid-back atmosphere. She has a knack for predicting trends before they hit, turning drinks into experiences that are just as creative as they are timeless. Her curious spirit, drive for innovation, and interest in her team’s development gives Hanson a dedicated approach to bar management and making sure Ida Claire remains a guest favorite.
Anchor® Creamy Ricotta Bites will delight your guests and make your menu not just craveable, but unforgettable.
Mike Valdes
AGE: 35
REGIONAL VICE PRESIDENT, SOUTH FLORIDA MARKET FIRST WATCH
First Watch’s “You First” culture comes second nature for Mike Valdes, who began with the company overseeing one store and today directs 14. He’s a leader who prioritizes internal growth, team empowerment, and a culture built for upward mobility. Valdes launched a “High Potential Hourly Meetings” initiative that was a first for the category giant. The meetings cover essential skills such as communication, delegation, conflict resolution, and customer service—bridging the gap between hourly roles and management positions. Valdes implemented a similar program for operations managers transitioning into GMs. While the program is currently exclusive to his market, the success garnered attention from other regions hoping to follow suit. Under his leadership, combined average hourly and manager turn over has dropped nearly 44 percent, year over year.
AGE: 38 VP OF TRAINING BUFFALO WILD WINGS ATLANTA, GEORGIA
Rachel Richal began her restaurant career at 15, and while in college, she recognized her passion for enhancing culture and helping others achieve success. This led her to Buffalo Wild Wings, where she designs award-winning training programs that improve performance and positively develops the team member experience. Richal shares her expertise by speaking at events, including the inaugural Women in Restaurant Leadership Conference in 2024, and holding leadership positions at organizations like CHART. She is dedicated to balancing brand strategy, performance objectives, and fun.
Nickey Boyd
AGE: 39
EXECUTIVE PASTRY CHEF
INDIGO ROAD
HOSPITALITY GROUP
Nickey Boyd, pastry chef at the Indigo Road Hospitality Group, oversees dessert programs at Oak Steakhouse, Coletta, Indaco, and O-Ku. Boyd, who studied massage therapy and social work, discovered her passion for cooking and baking at home before realizing she could make it a career. After moving from New York to Florida and working multiple jobs at restaurants and bakeries, Boyd finally landed in Atlanta. She also competed in season 10 of “Spring Baking Championship” on Food Network this year.
Rachel Richal
Zoe Boyd
AGE: 29
SENIOR BRAND MARKETING MANAGER
BAR LOUIE
ADDISON, TEXAS
Zoe Boyd is challenging conventions and elevating the marketing strategy at Bar Louie for the next generation. Under her leadership, the company’s social media platforms saw a 29.9 percent increase in post impressions and an 86 percent increase in engagements in just four months. Her creative strategies—including “FOMO” effects, video-forward content, and trending audio—have expanded the company’s audience, boosted national awareness and internal excitement, and reinvigorated Bar Louie with a fresh marketing perspective.
Tony Monaco
AGE: 35 OWNER, CO-FOUNDER
THE BLIND PIG KITCHEN + BAR RANCHO SANTA MARGARITA, CALIFORNIA
A visionary restaurateur from Orange County, California, Tony Monaco began his culinary journey at 25, aiming to showcase American progressive cuisine with eclectic wines, rotating craft beers, and top-notch cocktails. In 2013, he opened The Blind Pig Kitchen + Bar in Rancho Santa Margarita, which quickly earned acclaim. Expanding his footprint, Monaco is set to open Monaco Italian Kitchen in Irvine and The Blind Coyote Cantina in Yorba Linda.
The Anchor logo
Caitlin Palmer
AGE: 36
VP, RESTAURANT PLATFORM PRODUCTS
DOORDASH
SAN FRANCISCO, CALIFORNIA
In large part due to Caitlin Palmer’s leadership, Platform Products at DoorDash now includes a suite of solutions to support the growth of restaurants as their needs continue to evolve during today’s unpredictable times. She began growing the whitelabel local fulfillment DoorDash Drive in 2019, accelerated the launch of online ordering DoorDash Storefront when COVID hit, and sponsored the acquisition of order-and-pay-at-thetable tech Bbot after identifying operators were looking for in-store support to facilitate contactless transactions. More recently, Palmer’s team launched a Voice Ordering product that incorporates AI to help restaurants capture phone orders during labor shortages. Building on DoorDash’s existing team of agents, Voice Ordering now incorporates AI to bolster operations. She’s grown Platform Products from the ground up, with more than 250,000 stores now using DoorDash’s technology.
Sameer Patel
AGE: 35
CO-CEO
UNCO HOSPITALITY GROUP DALLAS, TEXAS
Before co-founding Dallas-based UNCO Hospitality Group, Sameer Patel built a career in New York City with firms like Bank of America, IBM, and Goldman Sachs. In 2017, he created his first restaurant, Feed Company. He then founded Alta Hospitality, overseeing several successful projects and raising significant capital. As CFO of 8020 Hospitality, he doubled revenue and secured substantial funding. Post-pandemic, Patel and his business partner restructured 8020 Hospitality and Alta Hospitality to form UNCO, where he now drives growth as co-CEO.
Travis Caison
AGE: 34
ASSOCIATE DIRECTOR OF MARKETING
GOLDEN CORRAL
RALEIGH, NORTH CAROLINA
Travis Caison, associate director of marketing at Golden Corral for six years, has spearheaded the company’s military initiatives for the past five. Under his leadership, the brand’s philanthropic efforts, such as fundraising for Camp Corral and the annual Military Appreciation Night, have flourished, raising significant funds and serving thousands of military members. Additionally, Travis oversees local marketing for 350 franchises and supports national campaigns, leading to substantial sales growth and industry recognition, including being named a top U.S. advertiser by YouGov and featured on Yelp’s Most Loved Brands list in 2023.
Ellen Saathoff
AGE: 34
DESIGN DIRECTOR HAI HOSPITALITY
AUSTIN, TEXAS
Gabe Kennedy
AGE: 33
CHEF PARTNER
CHECKER HALL RESTAURANT LOS ANGELES, CALIFORNIA
Vaidas Imsha
AGE: 33
CHEF DE CUISINE
UCHIBA AUSTIN (HAI HOSPITALITY)
AUSTIN, TEXAS
Sean MacDonald
AGE: 32
CHEF/OWNER
BAR MONETTE AND BURGETTE SANTA MONICA, CALIFORNIA
Kevin Ferguson
AGE: 35
DIRECTOR OF OPERATIONS
CREATION HOSPITALITY SCOTTSDALE, ARIZONA
Courtney Stevens
AGE: 31
CORPORATE COUNSEL BRIX HOLDINGS DALLAS, TEXAS
Peter McQuaid
AGE: 25
EXECUTIVE CHEF CALA SCOTTSDALE
SCOTTSDALE, ARIZONA
Jessica Leyva
AGE: 33
DIRECTOR OF MARKETING ANOTHER BROKEN EGG CAFE ORLANDO, FLORIDA
Zackariha McKinney
AGE: 27
CHEF
LA PLANCHADA (VIVILI HOSPITALITY) PRESCOTT, ARIZONA
Launching a Luxury Taco Legacy
A pioneer in upscale yet approachable Mexican cuisine, Puesto continues to transform the taco experience as it expands from restaurants to stadiums.
ERIC AND ALEX ADLER have been immersed in authentic Mexican cooking since their childhood, growing up as first-generation Mexican Americans. The idea of local cuisine influencing the people, art, and culture turned into a fascination as they traveled between their home in Southern California and their roots in Mexico City.
The brothers didn’t grow up in the restaurant industry, but in 2011, they found themselves dissatisfied with Mexican food culture. As self-described “tacoteurs,” they began cooking up a concept from scratch. “We grew to crave great Mexican food, and we’d go out to restaurants often, but for some reason, they never seemed to last,” Eric says. “We wanted to represent real Mexican food in the way it should be, and that’s where it all started for us.”
They narrowed in on tacos, which they felt suffered the most from poor representation. Inspired by puestos, another term for a taco stand, they opened the first Puesto restaurant in La Jolla, California, in February 2012.
Puesto’s menu is built on unpretentious yet elevated meals, defining what the brand calls the luxe taco spirit. It is centered around a curated selection of
HQ: San Diego, California
CUISINE TYPE: Mexican
UNIT COUNT: 8
YEAR FOUNDED: 2012
FOUNDERS: Eric, Alan, and Alex Adler; Isi and Moy Lombrozo; and Luisteen Gonzalez
10-12 tacos made from handmade blue corn tortillas and seasonal ingredients including lobster, chicken al pastor, Mexican shrimp, and filet mignon, which has been a best seller for over 10 years.
Besides the staples, the menu changes often, incorporating seasonal flavors such as the swordfish taco, made from marinated local swordfish, sunflower salsa macha, avocado salsa, jicama slaw, and pickled onions.
The chef-driven menu doesn’t stop at the kitchen. Puesto recruited Michelinlevel talent to spearhead its bar program, which features additive-free agave spirit cocktails, mezcal, and award-winning, house-brewed cervezas.
For Puesto, culinary innovation is treated like a science. Meals and bev -
erages are made from scratch in every location, with the Adler brothers meticulously combining technology systems and cooking techniques to remain at the forefront of traditional Mexican cuisine. An example would be the Zumex professional juicer machines, which juice fresh limes daily and heighten their longevity.
“We have a menu to stand by in regards to what guests expect when they’re eating out. We’re proud of where our produce and meats come from. Everything is well thought out, and it makes a difference,” Alex says. “We count every ingredient in the process. One taco for us is 12 different components carefully assembled to make the perfect experience. We’re talking about more than just a tortilla with some sort of asada and salsa.”
PUESTO’S MENU IS CENTERED AROUND A CURATED SELECTION OF 10-12 TACOS MADE FROM HANDMADE BLUE CORN TORTILLAS.
Since 2012, Puesto has grown to eight units throughout Southern California, with a notable presence in San Diego. While the brand is continuously pushing for creativity in its dining programs, Eric adds that Puesto is also well-known for its commitment to engaging and captivating guests through service. He looks at everything through a holistic lens.
When Mexican cuisine hit the map and the brand started seeing more taco concepts enter the space, specifically restaurant conglomerates, the Adler brothers pointed toward the difficulty of providing a unique and high-quality experience.
“We always hear about brands worsening in quality as they grow. Our guests are telling us we keep getting better … if you look at Puesto 10 years ago versus today, you’d find a much better overall experience. We only strive to get better and more creative,” Eric explains. “The biggest piece is our team is excited about what they’re doing, and it trickles down to our guests. It’s incredible to see someone in Manhattan wearing a Puesto shirt because they felt a connection with us.”
While Puesto prides itself on being a luxurious taco mini-chain, it still leverages an aspect of approachability, leaning on affordable price tags and familiar
menu items but with prime ingredients. The use of promotions has been especially helpful, with Taco Tuesday bringing in over 15,000 tacos to serve.
“It’s tacos and margaritas at its core,” Eric adds. “We aren’t giving you $80 filet mignon. We’re giving it to you in a taco, so this aspect makes it more approachable. You can’t go totally wrong with tacos, but we’ve seen how hard it is for people to get them right.”
Recently, Puesto has been branching into different spaces to increase accessibility and hit a new customer base. These new locations include the Petco Park stadium in San Diego, the Levi’s Stadium in the Bay Area, and the Indian Wells Tennis Garden. The growth in non-traditional spaces is a testament to the brand’s desire to evolve in more ways than just the menu.
In a stadium setting, store footprints shrink and foot traffic typically surges, but Puesto is bringing a full-service flair to an atmosphere that traditionally serves food on the fly. Alex says operationally, everything functions the same as in a sitdown restaurant, just on a smaller scale. While process flows feel different, tortillas are still made by hand at the stands.
“We didn’t go into this thinking we’d adapt our food for stadiums. The tacos
are so versatile and our food can be geared towards restaurants and event settings while still keeping the same quality,” Alex says. “Stadium operators were asking us if we’d be able to keep up the speed and deliver on the same notes as in the restaurants, and we’ve done it successfully. People love it.”
Future growth remains unhurried, with the Adler brothers looking forward to soaking up the opportunity to further integrate Puesto into the community with its traditional sit-down and stadium restaurants. They continue to invest internally, building a strong foundational team before capitalizing on the next phase of unit growth outside of California. As a family-owned concept, they say the key is making one right decision after another, building a legacy strategically yet unpressured by a rush to add more locations.
“We don’t see [Puesto] as a restaurant. It’s a piece of the community. When we open in a location, we want to give it our all to connect with local organizations, whether it’s public schools, hospitals, or sports teams,” Alex adds. “The recent pivot to stadiums means we’re involved in their foundations and charity events, and we look at it as just another avenue to connect and give back however we can.”
BROTHERS ERIC AND ALEX ADLER FELT THAT TACOS SUFFERED THE MOST FROM POOR REPRESENTATION IN THE U.S. INSPIRED BY PUESTOS, ANOTHER TERM FOR A TACO STAND, THEY OPENED THE FIRST PUESTO RESTAURANT IN LA JOLLA, CALIFORNIA, IN FEBRUARY 2012 WITH SEASONAL INGREDIENTS.
Advertising Index
Ajinomoto
www.AjinomotoFoodservice.com Barilla
www.barillafs.com
Belgioioso
877-863-2123 | www.belgioioso.com/foodservice
Campbell’s Foodservice
800-879-7687 | www.campbellsfoodservice.com
Vegetable Oils
847-257-8920 | www.cvoils.com
800-322-7742 | www.McCormickForChefs.com/Franks
Ghirardelli
888-4022-6262 | www.ghirardelli.com/professional
Idaho Potato Commission
208-334-2350 | www.idahopotato.com McCain
800-938-7799 | www.SureCrisp.com
www.thenafemshow.org/attend
NorthAmerican Bancard
866-481-4604 | www.NYNB.com
Perdue
888-737-3832 | www.perdue.com
Progressive Commercial
888-806-9598 | www.ProgressiveCommercial.com
Red Gold
front cover 866-729-7187 | www.redgoldtomatoes.com/foldsofhonor
Stratas
888-404-1004 | www.stratasfoods.com
Texas Pete
www.TexasPeteFoodservice/SimpleAs
Vito Fryfilter
847-859-0398 | www.vitofryfilter.com
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Behind the Scenes
EDSON LUDWIG
ROLE: Area Manager
BRAND: Galpão Gaúcho
LOCATIONS: 8
FOUNDED: 2016
Edson Ludwig has successfully managed labor operations, controlled food costs, and prioritized the guest experience at Galpão Gaúcho, a Brazilian steakhouse where he oversees operations across four different locations. Launched in Napa Valley in 2016, the family-owned and operated restaurant has grown to eight locations and is inspired by the dining tradition of the Brazilian cowboy. The “rodizio” experience includes an unlimited two-course menu with 18 cuts of meat, served tableside on skewers to order. Ludwig sat down with FSR to dive deeper into balancing food costs with quality, training, and the unique yet efficient labor model.
BY CALLIE EVERGREEN
Galpão Gaúcho’s Golden Ticket
What initially drew you to this sector?
It goes back all the way to Brazil. I had a different job at a very young age, and I always wanted to work with people and serve, so I moved to São Paulo to the big city and started working in 1993 in Brazilian steakhouses.
What makes Galpão Gaúcho stand out?
I believe we have great service quality and variety. We have 18 cuts of meat, and not just beef, lamb, chicken, pork; we also have seafood included in our menu, grilled shrimp and grilled salmon. We just introduced one more cut of meat we’re very proud of—something the co-owners have been putting a lot of time into: the Golden Steak, [which] is actually wrapped in 24-karat gold, and sliced tableside to temperature desire. When the chefs slice the steak at your table, they finish and sear the steak on a Himalayan stone. Everybody’s friendly, professional, we pull the chair for our patrons; this is a service we deliver to our guests. I think that’s what sets us apart from some different Brazilian steakhouses.
How do you balance managing food costs with maintaining high quality standards?
It is a challenge, especially in these days and when your menu has filet mignon, ribeye, lambchop, and it’s all-you-can-eat. But I think we do well overall, and it has a lot to do with the training with our Gauchos, our chefs behind the skewer. We train them to manage the quantities and how much they put on the grill based on the volume they have in the dining room, and when they’re carving the meats at tableside, making sure they’re carving the right temperature that you like.
Does your labor model end up being more efficient?
It makes it a lot simpler; if you ask for a medium well, and he does not have it, all he needs to do is just go back to the grill, pick up another skewer, and bring it back. That takes seconds to bring you the temperature desire that you’re looking for, instead of having to cook the whole piece and start all over again. I think that’s what makes it much more efficient and easy to fulfill our guests’ needs.
SEPTEMBER / 2024
The last few years have been a roller coaster for the franchising industry as a whole, but restaurants have bounced back from supply chain issues and labor shortages. Now, franchise brands of all types are demonstrating massive successes and are looking for enterprising new owners and operators to help them expand their national footprints. Learn more about a few of these growing brands here.
SAMBAZON Açaí Bowls: The Most Scalable Franchise in Quality Quick-Serve
Invest in your future with a consumer-focused healthy, quick-service opportunity.
AÇAÍ, LOVED FOR ITS
UNIQUE
FLAVOR AND nutritional benefits, has seen a significant surge in popularity over the past decade. According to Datassential, açaí bowls have increased by 54 percent on menus over the past four years. Rich in antioxidants and packed with healthy omegas, açaí supports heart health and brain function. Beyond its health benefits, açaí bowls are delicious, customizable, and Instagrammable, making them particularly appealing to younger, wellness-minded consumers. Leading the charge in this rapidly growing industry is SAMBAZON Açaí Bowls.
This rise is part of a broader trend towards a healthconscious lifestyle emphasizing organic foods and whole, unprocessed ingredients. Leading the charge in this rapidly growing industry is SAMBAZON Açaí Bowls.
Committed to quality, sustainability, and transparency, SAMBAZON Açaí Bowls is shaping the future of quality quickserve with the launch of their state-of-the-art, scalable franchise program. Their simple and focused menu, featuring a variety of handcrafted Açaí bowls and superfood smoothies, offers a unique franchise opportunity.
AUV: $1.09M NET WORTH REQUIREMENT: $700,000
LIQUID CAPITAL REQUIREMENT: $350,000
START-UP COSTS: $380,000$630,000
“We are an emerging franchise brand in a rapidly expanding market, specifically targeting Gen Z and younger Millennials,” says Ryan Black, CEO and co-founder of SAMBAZON. “Our franchise partners have the opportunity to not only be pioneers in select geographical areas but also diversify their portfolios with a next-generation brand.” This provides franchise partners with ideal conditions for developing and scaling their businesses, ensuring a strong and sustainable growth trajectory.
YEARS OF BRAND RECOGNITION: 24
consistent quality, and 90 second speed of service.” This leads to happy customers and happy franchise partners. What began as a small venture among friends in Brazil has blossomed into a multinational supply chain, earning SAMBAZON the title of the world’s leading Açaí brand. True to their palm-to-palm commitment, SAMBAZON built its own Açaí supply chain to ensure transparency at every step and to support the people, plants, and animals of the Amazon Rainforest. “The Açaí goes directly from the Açaí palm tree to the hands of our customers,” adds Black. “This approach ensures supply cost control and sends a positive message to today’s customers, who demand greater transparency about the sourcing of their food and its impact on society and the environment.”
SAMBAZON stands out from other franchises with fresh menu offerings creating a visually stunning and appetizing experience for consumers. “Our Perfect Bowl Counter, featuring an array of vibrant fresh fruit and superfood toppings, provides our customers with an engaging culinary experience as their bowls are crafted before their eyes,” Black says. “This food-focused approach emphasizes quality and freshness.”
With a compact design that allows for placement virtually anywhere, SAMBAZON franchises are easily scalable for multi-unit owners or operators. SAMBAZON’s effortless proprietary Açaí dispensing machine also simplifies the workload, enabling a storefront to be run by just two employees. “Most chains use blenders, which are slower and more labor intensive,” Black says. “Our Perfect Bowl Machine ensures easy operations,
SAMBAZON pioneered Organic and Fair Trade certifications for Açaí, creating a positive economic impact and protecting the Amazon Rainforest’s biodiversity. “We directly support tens of thousands of family farmers in the Amazon, and we partner with our Açaí grower communities to build schools, healthcare centers, and community centers,” Black says. SAMBAZON provided nearly $2 million in support for Açaí grower communities.
SAMBAZON aims to grow nationwide with regional franchise partners, aspiring to open 300 locations by 2030. “We are in an enviable position as we capture three key trends in the restaurant industry: lifestyle brand, culturally relevant menu, and fast service,” Black says.
-By Abby Winterburn
Another Broken Egg Cafe is Elevating Southern-Inspired Breakfast, Brunch and Lunch Nationwide
Award-winning ‘NextGen-Casual’ brand surpasses 100 open cafes with recent openings.
ANOTHER BROKEN EGG CAFE, THE AWARD-WINNING, UPSCALE DAYTIME-ONLY BREAKFAST, brunch, and lunch restaurant with more than 100 locations open and nearly 100 units in the development pipeline, is looking to continue its nationwide expansion with qualified restaurant operators. Surpassing its 100-unit milestone in early 2024, Another Broken Egg Cafe is primed to bring its Southern-inspired favorites to even more markets across the country.
So far this year, Another Broken Egg Cafe’s franchise and corporate cafe growth efforts includes five cafe openings and multiple signed development agreements with new franchisees that will see the brand’s expansion into existing markets in North Carolina, Virginia, Texas, and its first location in the state of Colorado. The brand will also continue to add to its cafe footprint with new locations in core markets like Florida, South Carolina, Ohio, Texas, Georgia, Indiana, and Tennessee.
“Another Broken Egg Cafe offers a warm, inviting atmosphere where friends and family come together to enjoy spirited connections, hand-crafted cocktails and
mocktails, and innovative twists on Southern-inspired breakfast, brunch and lunch dishes,” says Paul Macaluso, CEO and president of Another Broken Egg Cafe. “Reflecting on the incredible achievement of opening our 100th unit earlier this year, we’re excited to continue growing across the country with qualified franchise investors who are just as passionate as we are about bringing an elevated dining experience to their communities.”
Known for its Southerninspired menu offerings with innovative twists and signature cocktails, Another Broken Egg Cafe features an enticing and modernized environment where indulgent food and beverages—including a full bar with signature cocktails, mocktails, mimosas, and bloody marys—come together to create a highly memorable dining experience for guests. This distinct brand experience paired with a scalable franchise model is just one of the many reasons multiple franchisees are slated to expand their businesses and open additional cafes through 2024 and beyond.
Prospective franchisees include restaurant operators with backgrounds in full-service, fast-casual and quick-service brands who are looking to diversify their portfolio into the brunch daypart. RF
SPONSORED BY AROMA JOE’S
Aroma Joe’s: The Right Fit for a Food Franchisee Looking to Diversify
Seeking entrepreneurs with a passion for positivity.
IN 2000, FOUR COUSINS—TWO SETS OF BROTHERS—EMBARKED ON A MISSION to bring exceptional coffee and a positive customer experience to New England. Even then, they had a passion for positivity—and the Aroma Joe’s brand was born.
Aroma Joe’s is one of the nation’s leading handcrafted beverage franchises offering coffee and espresso drinks, signature flavor infusions, all-day food options, and signature AJ’s RUSH® Energy Drinks that have resonated with a new generation seeking their daily energy in new and unique libations.
Aroma Joe’s goal remains to serve each customer a great product with care and enthusiasm and positively impact each community. With 115 stores now open, the brand is expanding throughout existing and new markets with multiunit franchise opportunities. Advantages include a low initial franchise fee compared to other coffee business opportunities, varying build-out options, proven community engagement tactics, and an ethos based on positively impacting people. Aroma Joe’s provides a cost-effective franchise opportunity with an estimated initial investment that starts at under $600,000, including the $25,000 franchise fee.
“Our current focus is existing market growth—given the strong demand—with additional expansion efforts in new markets,” says Dave Tucci, president and chief operating officer. “Aroma Joe’s success is due largely to our franchisees’ passion for positively impacting their customers and their communities. All we bring is a simple, proven, scalable model, a powerhouse support team, and the playbook for operational excellence, product innovation, strategic marketing expertise, purchasing power, ongoing training, and a few other benefits as well. Our small footprint and uncomplicated operational model also make Aroma Joe’s a great option for current restaurant owners or franchisees in the food
and beverage space looking to diversify or expand their existing portfolio.”
Why coffee? The U.S. coffee shop market is projected for steady growth, exceeding 41,300 outlets by year’s end. This trend is expected to continue, reaching an estimated 45,200 coffee shops by September 2028. Aroma Joe’s focuses on the U.S. consumer’s desire for specialty coffee. With a projected market size exceeding $52.4 billion in the next 12 months according to World Coffee Portal and Toast POS, Aroma Joe’s positions franchisees to capitalize on this trend. And cold brew continues its reign, with a reported 8 percent increase in daily consumption by U.S. coffee shop patrons. Aroma Joe’s offers a variety of delicious cold brew and energy drink options that have gained a cult-like reputation.
Due to the ongoing and heightened brand interest, franchise development leader Erica Tarnowski was hired in 2023 to help take Aroma Joe’s into its next phase of strategic growth. “Joining a brand with such strong momentum built by a passionate, caring team of people driven by an unwavering commitment to excellence has been incredible. I’m excited about the opportunity to capitalize on this momentum while continuing to promote sustainable growth with the right franchisees, in the right markets, at the right time.”
For more information, please visit franchising.aromajoes.com.
Korean Culture Takes the Restaurant Industry by Storm
What Gen Zs’ love of Korean food means for operators.
FAST FOOD HAS OFTEN THOUGHT TO BE synonymous with American or Americanized cuisine. Whether it is classic hamburger chains or beloved te x-mex. However, younger generations are putting greater importance on authenticity, bold flavors, and convenience.
Gen Zs’ interest in the restaurant industry does not stop as consumers; 82 percent of Gen Z’s first job was in the restaurant industry and the majority of those workers were satisfied with their experience, while onethird of them are interested in becoming owners, operators, or managers, according to a study by the NRA. This all points to restaurant chains needing to find ways to support Gen Z as they aim to be future owner-operators.
bb.q Chicken, the leader in Korean fried chicken is a good example of a company leaning into Gen Z values, and it can be seen clearly in its success. With 400 percent growth over the last three years and 10 consecutive years of growth, bb.q Chicken aims to capitalize on Gen Z as consumers and operators. “We consider Gen Z to be one of our primary consumer bases and to appeal to Gen Z audiences we’re continuing to grow our digital presence and rewards offerings,” says Joseph Kim, CEO of bb.q Chicken USA. “We’ve seen a 296 percent YOY increase on TikTok and 108 percent YOY increase on Instagram!”
Gen Z’s is more focused on authenticity and they are more interested in ethnic foods than older generations. These values align clearly with bb.q Chicken. “While many international brands have ‘Americanized’ their foods, we’ve continued to prioritize authenticity as a pillar of our brand,” Kim says. “Now, we’re known for having the most authentic Korean fried chicken around. Our marinades even come directly from South Korea, ensuring the flavors served in the United States taste exactly the same
as if you were to eat at a bb.q in South Korea or anywhere around the world.”
Furthermore, bb.q Chicken offers support and a community younger generations thrive in. “Because bb.q Chicken is 99 percent franchise-owned, we truly see these franchise owners as our ‘bb.q family,’” Kim says. “We provide new and current franchisees with a strong support system – ensuring they have the tools and knowledge to succeed.” Part of this support system comes from the New Store Opening training program, which is a 4-week program. New franchisees also gain support and insight from bb.q chicken’s marketing team, which guides new franchisees through soft and grand openings to help ensure their success.
In an industry rapidly evolving to meet the demands of younger generations, bb.q Chicken stands out by embracing authenticity, bold flavors, and robust support for its franchisees. As Gen Z continues to shape the future of the restaurant industry, companies that align with their values and provide comprehensive support systems will undoubtedly thrive, just as bb.q Chicken has demonstrated its impressive growth and commitment to authenticity. -Ya’el McLoud RF
Bojangles Expands West, Fueled by Robust Growth Strategy and Optimized Menu
Category-leading concept leverages strong breakfast sales and development incentives for franchise growth.
IN THE COMPETITIVE QUICKSERVICE LANDSCAPE, BOJANGLES
STANDS out as a premier investment opportunity for entrepreneurs and multi-unit franchise owners seeking to expand their portfolios. With a strong legacy of delivering Southern hospitality and craveable menu offerings, Bojangles offers a unique blend of tradition and innovation that makes it a compelling choice for franchise investors.
One of the key factors that set Bojangles apart is its impressive AUV of $3.2 million*, which underscores the strong financial performance of its franchise locations. This is a testament to the brand’s growing brand affinity and the effectiveness of its business model. For franchisees, this translates to a lucrative return on investment and the potential for substantial revenue growth.
While Bojangles continues to be a household name in the Southeast, the brand is making strategic moves to expand its footprint across the U.S. An impressive 30-unit deal in Los Angeles recently marked Bojangles’ ambitious entry into the West Coast, a new market for the brand. This expansion is just the beginning, with additional expansion in the pipeline for other Western states, including Arizona and Texas.
Innovation is at the heart of Bojangles’ strategy to capture consumers in new markets. The brand has introduced an optimized menu that caters to a broad audience while maintaining the signature flavors that fans love. This menu includes hand-breaded chicken tenders, chicken sandwiches, and
TOTAL LOCATIONS: more than 813 locations
indulgent shakes, all designed to attract a diverse demographic and increase customer frequency.
In addition to menu innovation, Bojangles has streamlined its operations to enhance the guest experience and simplify franchise management. The result is a smoother, more efficient operation that allows franchise owners to focus on delivering exceptional service and growing their business.
For entrepreneurs and multi-unit operators, investing in a Bojangles franchise provides several compelling benefits including a proven business model, multiple revenue streams, comprehensive support, and an opportunity for expansion in U.S. territories. As Bojangles continues to expand its footprint and its menu, now is the time for entrepreneurs and multi-unit operators to invest in this iconic brand. With a proven business model and significant growth opportunities paired with a drive for creativity and innovation, Bojangles is positioned for continued success in the quick-service industry. RF
Pizza Franchise Seeks to Expand in $41.3 Billion Industry
Provide you community with the best pizza value anywhere.
PIZZA HAS ALWAYS BEEN A BELOVED STAPLE in American culture, and its popularity continues to grow. According to a recent survey by Mintelmore, more than 93 percent of consumers order pizza at least once a month. This popularity has increased consumer spending in the quick-service restaurant pizza category to $41.3 billion in 2023, according to Statista.
Responding to the dynamic growth of the pizza industry, Cicis Pizza is actively expanding its footprint nationwide. Since its first opening in 1985 in Plano, Texas, Cicis has been synonymous with all-you-can-eat pizza, pasta, salad, and dessert. With over 270 locations across 23 states, Cicis continues to provide memorable dining experiences for friends and families, cementing its status as an iconic brand in the pizza buffet category.
Cicis Pizza is a great franchise opportunity for potential owners with a strong ROI and multiple revenue streams. “With its all-you-can-eat model, game rooms, value-driven promotions, and the ability to order Cicis to-go and via third-party delivery services, Cicis equips franchisees with multiple strategies to attract and retain customers, ensuring consistent income and growth potential,” says Debbie McGee, Director of Franchise Sales and Development for Cicis Pizza.
Offering comprehensive support to its franchisees, Cicis provides initial training, marketing support, ongoing operational assistance, and access to a dedicated franchise support team. “This ensures that franchisees are well-equipped to run their business efficiently and effectively, maximizing their potential for success,” McGee says.
The brand differentiates itself from its competitors through innovative menu offerings and partnerships with household names like OREO and Mike’s Hot Honey. “Recent fan favorites include the massive Piezilla®, a 64-slice pizza, and the Nashville Hot ‘N’ Spicy Pizza and Wings,” McGee says. Cicis Pizza also taps into major events like the Olympics to engage a broader audience and generate excitement. Their latest initiative, an exclusive CocaCola Team USA Summer Olympics co-branded cup, offers guests a unique and enjoyable way to celebrate the games while dining at Cicis.
By continuously innovating its menu, Cicis Pizza has adapted to changing market trends and consumer preferences. It has enhanced its digital presence and created a modern, inviting atmosphere in its restaurants. “Cicis is enhancing customer experiences with the pilot launch of Cicis Listens, a feedback platform accessible via QR code on carryout boxes and dining tables, allowing guests to easily share their thoughts and help us provide the best guest experiences,” McGee says.
Cicis current franchise locations have experienced a lot of success. For example, Frank and Judy Rogers have owned Cicis franchise locations since 1990 and have just signed a 6-unit agreement for new locations in Texas. “Their journey exemplifies the family-oriented values that Cicis represents,” McGee says. “Additionally, involving their two children as area managers, the Rogers family is building a legacy that spans generations.”
As for future growth and expansion, Cicis is continuing its strategic reach into thriving markets such as Atlanta, Georgia, Dallas/Fort Worth, Texas, Richmond, Virginia, and other regions across the country. “Cicis invites new franchise owners to join its thriving ‘eatertainment’ buffet concept, which combines our beloved all-you-can-eat pizza buffet with game rooms, setting us apart in the industry. Our model continues to flourish by offering a vibrant and interactive dining experience that appeals to families and friends throughout communities,” McGee says.
-By Abby Winterburn RF
Restaurant Franchising on the Rise: How Dine Brands is Positioning for Growth
Industry trends show value, loyalty top incentives for brand growth.
WHILE THE FRANCHISING SPACE HAS SEEN SLOWER growth in recent years due to inflation and increased interest rates that have slowed individual investment, recent trends show that confidence in the space may be picking back up.
According to International Franchise Association’s most recent Franchising Economic Report, a decline in inflation combined with a “pent-up demand for investment opportunities” may bring new investment into the foodservice franchising sector.
Recognized brands, like those in Dine Brands’ portfolio, are well-positioned to capitalize on this uptick due in large part to their place in America’s psyche.
One of the most significant advantages of owning a franchise is the established brand recognition that comes with it. In 2024, consumers are increasingly gravitating towards brands they know and trust.
For Dine Brands’ portfolio, brand recognition is a highlight for potential franchisees. According to Statista, 81 percent of IHOP and Applebee’s customers show loyalty to the brands. When combined with the growing footprint of Fuzzy’s Taco Shop, Dine Brands properties appear ripe for expansion.
For restaurant franchises, loyalty extends beyond name recognition. It needs to be carried into the customer experience, as well, to support sustained success.
RESTAURANTS: About 3,600
FRANCHISEE-OWNED: 99 percent
FRANCHISE EMPLOYEES: 125,000
The IFA report notes that value is top-of-mind for consumers, stating: “[S]uccessful food franchises will differentiate themselves through a focus on … the value derived from the money spent.”
The report particularly notes that hospitality and personalized customer service, not just pricing, has a lasting impact on the customer’s perceived value. For franchisors, that starts with who they partner with for franchise opportunities.
“A proper fit between a franchisor and a franchisee resembles a well-orchestrated symphony that can significantly enrich the brand’s
narrative,” says Gary Occhiogrosso, founder of Franchise Growth Solutions. Franchisors like Dine Brands are increasing investments in continual staff support and training, marketing efforts, expanded culinary offerings, and the latest technology and innovations. These innovations aim to allow franchisees to be equipped with the tools needed to compete for customers.
“At Dine Brands, we empower our franchisees,” says Dine Brands CEO John Peyton. “We believe that by working together and embracing new ideas and approaches, we will remain one of the world’s most loved restaurant brands.”
Those types of initiatives are yielding results for franchisors like Dine Brands. For example, the company has begun expansion of Fuzzy’s Taco Shop franchises in Arizona, Texas, and Nevada thanks to the brand’s continually innovative menu and customer-focused experience inside its walls.
“We’re laser focused on the culinary and growing the topline and the overall growth of the brand,” Fuzzy’s Taco Shop President Paul Damico told Nation’s Restaurant News. “I think 2025 is going to be a year where we introduce the brand into new markets and have a bigger opportunity to share our environment and food with a whole new group that has never tried our brand before.” RF
To learn more, visit dinebrands.com.
The Best Brands Partner with the Best People
The backbone of Dine Brands is our network of global franchisees.
Together, we are innovators that embrace new ideas, authenticity, and collaboration to unite franchisees, brands, and team members to go further together.
Thanks to that commitment, Dine Brands is uniquely positioned to grow new and future franchisees’ portfolios of the world’s most beloved restaurant brands.
3,500+ $2 billion
GLOBAL RESTAURANTS IN SALES (Q1 2024) Explore nationwide franchise opportunities at dinebrands.com/brands
Ellianos Coffee Fuels Franchise Growth with Southern Inspired Menu
Drive-thru coffee brand redefines franchising with quality, community focus, and Southern hospitality.
ELLIANOS COFFEE, A SOUTHERNBASED DRIVETHRU SPECIALTY COFFEE brand, has seen significant growth since 2017, redefining coffee franchising through strategic expansion and a commitment to community and quality. Aiming to reach the 100-store milestone by the end of 2025, Ellianos Coffee is continuing its growth in the Southeast with qualified franchisees.
Unlike most drive-thru coffee brands based in the Midwest and Northwest, Ellianos Coffee has established a distinctive presence in the Southeast. It offers a unique twist on its menu offerings and overall drive-thru experience. Its signature drinks are flavorful, and its breakfast items provide the comforting taste beloved in the South. One of the brand’s well-known breakfast options is the breakfast bowl, which includes grits, a staple commonly enjoyed in the Southeast.
In addition to coffee, Ellianos offers a range of other items, such as smoothies, energy drinks, and a variety of pastries. One unique aspect of Ellianos is its selection of lunch sandwiches. Customers can choose from options such as Chicken Salad, Ham and Cheese, and Turkey Bacon
AUV: $1,024,602 STORES OPEN: 56 S TORES OPEN OR IN DEVELOPMENT: More than 175
Ranch. These sandwiches are available throughout the day and are a popular choice for customers using the drive thru.
Ellianos Coffee values its customers and engages with local communities. All stores are locally owned and operated. They prioritize giving back, with many stores contributing through sponsorships and donations. Their commitment to quality is deeply rooted in Southern heritage. Ellianos takes pride in ensuring that all ingredients and menu items meet high standards, providing customers with a consistently excellent experience. With a strong emphasis on hospitality, the brand strives to create a warm and welcoming atmosphere, treating every customer like family.
In early 2024, the Ellianos Coffee franchise opened its 50th store in Brunswick, Georgia, and has over 175 stores that are either open or in the works. This year, the brand has expanded its presence by opening stores in their core markets like Florida and Georgia, along with additional growth in the Montgomery, Alabama, area. Its first store in North Carolina will open in 2025, and the franchise is currently seeking franchisees in Alabama, Florida, Georgia, North Carolina, South Carolina, and Tennessee.
“Ellianos Coffee puts a distinctly Southern twist on the drive-thru coffee experience, with quality and speed being our top priorities,” says Scott Stewart, CEO and co-founder of Ellianos Coffee. “Reflecting on the remarkable growth we have achieved in the past few years, we’re excited to continue expanding across the Southeast with qualified franchise partners who share our passion for bringing a community-focused, family-oriented coffee experience to their area.”
This distinct brand experience, combined with Ellianos’ scalable franchise model, is one of the many reasons multiple franchisees are excited to expand their Ellianos locations through 2024 and beyond. RF
To learn more, visit ellianos.com/franchising.
How Gong cha Became a Leader in the Tea Category
By Using Premium Ingredients, Cultivating Raving Fans and Picking the Right Franchise Partners
How Gong cha Became a Leader in the Tea Category
Success leaves clues, as the saying goes, and reading the tea leaves of Gong cha, success is evident. Gong cha was founded in 2006 and has steadily grown to become one of the largest, fastest growing bubble tea concepts in the world, with over 230 units operating in the US and nearly 2,200 worldwide.
By using premium ingredients, cultivating raving fans and picking the right franchise partners.
SUCCESS LEAVES CLUES, AS THE SAYING GOES,
The third ingredient in this recipe for success is taking the time to pick the right franchise partner. Imagine selling a particular market, one time, the right way, to the right partner with predictable development schedule integrity. To do that, you must have best-in-class technology, passionate people (think raving employees) and a tightly woven network of systems. The simpler the system is to
FOUNDED: 2006
Using the freshest, premium ingredients, and the best loose-leaf tea, Gong cha has elevated bubble tea with hand-crafted, highly customizable drinks. Customers have a choice of four teas (green, black, oolong and earl grey), all brewed fresh from loose leaf tea throughout the day. No powdered teas here! Tea pearls are made fresh throughout the day as well. Nothing is held overnight, ensuring the beverages are hand-crafted for each guest. Starting with just the four base teas, more than 600 drink combinations are possible. To do this all consistently day in and day out, Gong cha has established direct relationships with the tea farmers in Asia and created a farm to franchisee supply chain.
GEOGRAPHIC RANGE: 25 countries DRINK COMBINATIONS: More than 600
and reading the tea leaves of Gong cha, success is evi dent. Gong cha was founded in 2006 and has steadily grown to become one of the largest, fastest growing bubble tea concepts in the world, with over 230 units operating in the U.S. and nearly 2,200 worldwide. Using the freshest, premium ingredients, and the best loose-leaf tea, Gong cha has elevated bubble tea with handcrafted, highly customizable drinks. Customers have a choice of four teas —green, black, oolong and earl grey—all brewed fresh from loose leaf tea throughout the day. No powdered teas here! Tea pearls are made fresh throughout the day as well. Nothing is held overnight, ensuring the beverages are hand-crafted for each guest. Starting with just the four base teas, more than 600 drink combinations are possible. To do this all consistently day in and day out, Gong cha has established direct relationships with the tea farmers in Asia and created a farm-to-franchisee supply chain.
In our current state of social media, the best of raving fans, and Gong cha is no exception. Gong cha’s recent collaboration with Final Fantasy XIV is a great example of this. Understanding your core demographic and utilizing creative marketing efforts to elevate the brand, all while remaining fanatical about the guest experience. This creates a core of loyal fans that every brand strives to reach.
lowers with a core of raving fans, and Gong cha is no exception. Gong cha’s recent collaboration with Final Fantasy XIV is a great example of this. Understanding a brand’s core demographic and utilizing creative marketing efforts to elevate the brand is critical, all while remaining fanatical about the guest experience. This creates a core of loyal fans that every
The third ingredient in this recipe for success is taking the time to pick the right franchise partner. Imagine selling a particular market, one time, the right way, to the right partner with predictable development schedule integrity. To do that, a brand must have best-in-class
This is only one side of the equation. Digging
Scrutinizing a prospective franchisee’s background and business building experience is a must. Do they have F&B industry experience? Have they successfully scaled another business at hold themselves to?
What culture have they built for their employees? Take the best care of your employees and your employees will take the best care of your guests. It sounds silly but would you invite them over to a backyard gathering with your friends and family? In this fast-paced world we live in, we must slow down to speed up. Resisting the urge to “sell deals” and really focusing on who your partners are, is the third and possibly most important
technology, passionate people—think raving employees—and a tightly woven network of systems. The simpler the system is to duplicate, the faster and larger the brand can scale. This is only one side of the equation.
and business building experience is a must. Do they have food and bev erage industry experience? Have they successfully scaled another busi ness at least once before? What operational standards do they hold them selves to? What culture have they built for their employees? Leaders who take the best care of their employees will see their employees take the best care of the brand’s guests. It sounds silly, but would that person be invited to a backyard gathering with friends and family? In this fast-paced world we live in, brands must slow down to speed up. Resisting the urge to “sell deals” and really focusing on who partners are is the third and possibly most important ingredient for success.
To learn more, visit gongchausofficial.com/franchise
To learn more, visit gongchausofficial.com/franchise/
The Aloha Advantage: Hawaiian Bros’ Unique Path to Nationwide Expansion
An ‘ohana focused on quality, culture, and growth.
HAWAIIAN BROS is more than just a restaurant; it’s a movement dedicated to spreading positivity through the Aloha Spirit. At the heart of its success lies a commitment to ‘ohana, or family, which permeates every aspect of the business. Founded on principles of honor, inclusion, and gratitude, Hawaiian Bros treats every team member and guest with dignity and respect, celebrating diversity while embracing common ground.
Hawaiian Bros’ menu is simple yet craveable, featuring generous portions of fresh, quality ingredients, all prepared without freezers, fryers, or microwaves— all served in 30 seconds or less. The island-inspired plate lunch concept offers a variety of juicy chicken glazed with sweet, savory, or spicy sauces or slow-roasted pork; macaroni salad, a bed of steamed white rice or vegetables; and for something sweet, the smooth and delicious tropical Dole Soft Serve®.
Since opening it’s first location in 2018, Hawaiian Bros has rapidly expanded to more than 55 company and franchised locations across nine states. This growth is a testament to the brand’s dedication to quality and community. Whenever a new restaurant opens, Hawaiian Bros
honors local first responders, medical personnel, academic staff, students, and business employees with a free plate lunch, reflecting its commitment to giving back.
Blending the speed of traditional quickservice restaurants with the quality of fast-casual dining, Hawaiian Bros leverages technology, including drive-thru handheld tablets and dining room kiosks to enhance the customer ordering experience with a heightened focus on speed and accuracy. An in-person tour guide welcomes guests at a kiosk for menu introductions and ordering. With a 4.7-star rating from more than 330,000 customer reviews, it’s clear Hawaiian Bros’ vibe and island-inspired plates are winning with guests. Operational efficiencies deliver fast speed of service with an impressive AUV of $3 million for established restaurants. Value-engineered restaurant prototype innovations include a dedicated drive-thru window for third-party delivery drivers. Franchisees may also develop restaurants in diverse trade areas using multiple restaurant formats, including drivethru, in-line, endcap, and second-generation building conversions.
The brand’s success has not gone unnoticed. Hawaiian Bros has earned a variety of prestigious awards since its opening in 2018, including a number one spot on Ingram’s Corporate Report of the Top 100 fastest growing companies, the number seven spot on QSR Magazine’s 40/40 List of America’s Hottest Startup Fast Casuals, inclusion in Nation’s Restaurant News 100 Under 100 Emerging Restaurant Chains, a spot on Fast Casual Top 100 Movers & Shakers’ list, plus many more.
Hawaiian Bros’ strategic expansion focuses on selecting seasoned multi-unit franchisees who share its vision and values. Since March 2023, the brand has signed agreements with eight multi-unit franchisees to develop over 160 restaurants across 25 markets in 10 states. This robust expansion plan underscores Hawaiian Bros’ commitment to sustainable growth and community impact. RF
• Island-inspired plates with sweet, savory and spicy options.
• Simple menu with only 84 SKUs (6 Entrees, 5 Sides and 1 Dessert)
• No freezers, no fryers, no microwaves
• Rapidly growing, emerging concept with 55+ locations in 9 states, founded in 2018
• 30 seconds or less speed-of-service at the drive-thru windows
• Multiple flexible building formats (drive thru, end cap, in-line, 2nd generation building conversions)
Island Grill Disclaimer The
Now’s the Time to Hit the Grounds Running with The Human Bean
Drive-thru coffee is trending up, transaction times are trending down.
MORE THAN EVER, TODAY’S CONSUMER DEMANDS QUICK and convenient beverage and food transactions.
That can be surmised from the latest data trends in the coffee and drive-thru industries. According to a new study from Placer. ai, year-over-year visits to coffee chains increased in every state from mid-2023 to the first half of 2024—to the tune of roughly 5.1 percent overall traffic growth in the U.S. Why the growth? After the stay-at-home work during the pandemic, more employees are stepping back into coffee rituals that take place at drive thrus instead of the kitchen. Specialty flavor trends like cold brew and energy drinks are also on the rise, while customers look for affordable indulgences.
If you ask Dan Hawkins, co-founder and CEO of The Human Bean, it’s a blend of the above plus a personal touch that’s more qualitative.
“It starts with great coffee and convenience, but when you combine that with people and relationships, it’s a recipe for success,” Hawkins says. “Our support team has decades of drive-thru coffee experience. We have people who are committed to making sure customers leave happier than when they arrived, so the growth makes sense.”
As demand for coffee increases, drive thrus are getting faster, too. An annual study by Intouch Insight reports the average time spent in a drive-thru lane shrank by 29 seconds in 2023. Even though it translates to less contact time with customers, Hawkins says speed and a personal connection can go hand in hand.
“We’ve updated our menuboards and processes so that ordering moves faster, and our guests are left with more time to make a human connection,” Hawkins says. “While we continue to lower transaction times, which results in improved throughput, we remain passionate
about providing that special moment our guests have come to love. It all begins and ends with quality beverages and food items, but the engaging personal experience is a large component of compelling our customer’s return visits. It’s a balance we’ve perfected over 26 years.”
The chain, headquartered in Medford, OR, operates in 23 states, and that number continues to grow. With over 260 stores open or in development, available markets are closing. Counties in Oregon, Ohio, Texas, and Colorado are already making the list of now-unavailable territories, ensuring current owners and operators can capitalize on their investments.
“It seems that the world is turning in terms of convenience and treating yourself, and we’re going to be in the right spot for a long time,” says Scott Anderson, The Human Bean COO.
The coffee industry at large would appear to agree. With 67 percent of adults reporting having a coffee in the last day, taking a shot on the coffee-convenience model means investing in a product that’s not likely to go out of style anytime soon.
“When hundreds of stores turn into thousands,” Anderson says, “we’ll still be treating people like kind Human Beans.” RF
ROYALTY FEES:
MAD Greens: Leading the Fresh Fast-Casual Revolution with a Healthy Twist
Celebrating 20 years of making healthy eating fun and delicious.
AS CONSUMERS INCREASINGLY SEEK QUALITY AND EMBRACE
healthy lifestyles, MAD Greens is continuing to lead the way. Nearing its 20th anniversary, the brand has firmly established itself as a trailblazer in the fast-casual dining sector, offering a dining experience that seamlessly blends nutrition and flavor. Founded in the heart of Colorado and now expanding across select markets in the U.S., MAD Greens has become synonymous with fun, fresh, and customizable meals that fit the needs of any consumer, ready to share its craveable menu of salads, bowls, and wraps with new communities nationwide.
Each dish on the MAD Greens menu is chef-driven, emphasizing both quality and creativity. The brand is a favorite among busy families and young professionals, catering to an active lifestyle on the go. MAD Greens’ friendly approach to healthy eating satisfies all taste preferences and dietary restrictions, making it approachable for everyone. The unique branding and MAD mindset enhance the brand’s identity, add a touch of playfulness, and make each store inviting and memorable.
Operational efficiency is at the core of MAD Greens’ success. The brand’s new prototype maximizes profit, diversifies income streams, and enhances the customer experience. Features include front-ofhouse shelving with designated pickup areas for delivery drivers to
accommodate off-premise and catering demands and an enhanced outdoor space. MAD Greens also emphasizes franchisee flexibility with different buildout options for unique markets.
Customer retention is another area where MAD Greens excels, particularly through its MAD Rewards program, which drives over 20 percent of the brand’s sales (excluding thirdparty delivery sales). Their loyalty program demonstrates the brand’s deep understanding of its target customers and sets it apart in the competitive better-for-you market.
Backed by its parent company, Salad Collective, MAD Greens boasts a wealth of resources and expertise in the franchising industry, setting up franchise owners for enduring success. Darden Coors stepped in as CEO of Salad Collective after AC Restaurant Group, a Coors family company, acquired MAD Greens in 2013. With an eye for growth, MAD Greens tripled the number of locations under her leadership. The MAD Greens team brings extensive experience in all aspects of the restaurant business, being both operators and franchisors. From marketing to construction, IT to training, and purchasing to culinary creativity, the team’s expertise is dedicated to supporting new franchise owners’ success.
MAD Greens has most recently focused on its franchise development strategy, aiming to expand its footprint throughout states like Arizona, Texas, Kansas, Nevada, Missouri, and Utah. The brand is focusing on profitability and broad customer appeal, aiming to reach more health-conscious consumers while maintaining high-touch hospitality through local franchise owners.
For potential franchisees, MAD Greens offers a unique opportunity to join a beloved and proven brand with rich company culture and core values of individuality, promoting a balanced lifestyle, and having a fun work environment. Franchisees benefit from a robust support system, comprehensive training, marketing support, and strong ROI. As the brand continues to grow, franchisees can look forward to being part of a dynamic company that is reshaping the fast-casual landscape. RF
As we are approaching our 20th anniversary later this year, healthy eating has never been so delicious. We invite you to join the MADness, where we take food and guest satisfaction seriously — but don't take ourselves too seriously. We’re growing like MAD and are looking to further expand in Texas, Arizona, Colorado and beyond!
WHY MAD GREENS?
MAD MENU
MAD Greens is a fresh fast-casual restaurant brand serving chef-driven healthy, fast and fully customizable salads, wraps and bowls.
MAD SUPPORT
Our franchisees have ready access to our experienced, passionate and dedicated support team.
MAD MINDSET
We’re looking for hands-on operators who share our MAD mindset to make healthy eating fun, care for people, and foster teamwork.
Papa Johns’ Franchise Model Offers Support and Growth Potential
See why Papa Johns is a top-rated pizza franchise.
WITH 40 YEARS IN THE INDUSTRY, PAPA JOHNS has grown into one of the top pizza franchises in the world, ranked the No. 1 Pizza Franchise by Entrepreneur in its recent “Best of the Best” list. The brand’s success is rooted in its commitment to Better Ingredients. Better Pizza.Ò This motto extends beyond the kitchen and into its franchising efforts.
Papa Johns is dedicated to creating a supportive working environment for both franchisees and their employees, implementing robust systems to help drive profitability across all locations, and continually advancing the brand with innovative store models, heightened technology, and new menu items.
Ongoing support is a cornerstone of the Papa Johns franchise model, and comprehensive training is crucial for the success of its franchisees. From the outset, Papa Johns franchisees receive extensive training in customer service, marketing strategies, and operations. This thorough preparation ensures that franchisees are well-equipped to launch and grow their business confidently.
In addition to support, Papa Johns offers robust development opportunities, allowing franchisees to capitalize on prime territories in exciting U.S. markets. Its team of experts works closely with franchisees to analyze market trends and demographics, identifying the best possible locations to open new stores. This strategic approach helps franchisees achieve high visibility and attract a steady stream of customers from day one. The development team is focusing growth efforts within U.S. markets, targeting areas where the demand for quality pizza is high, and the competition is ripe.
FRANCHISE FOR THE FUTURE
What truly sets Papa Johns apart in the franchising industry is the brand’s commitment to innovation and adaptability. The team continuously works to enhance operations and menu offerings to keep the brand fresh. The use of new technology, including streamlined digital
ordering systems and advanced kitchen equipment, ensures efficiency and consistency across all locations.
Moreover, the brand places an emphasis on building a sense of community within its franchise network. Papa Johns recognizes the importance of fostering a welcoming culture, both within stores and in the communities, and this commitment to community building helps attract and retain loyal customers.
Investing in Papa Johns means joining a brand that values quality, innovation, and franchisee support. Its proven franchise model, comprehensive support system, and strategic growth initiatives that drive multi-unit operators to franchise with a brand like Papa Johns. RF
To learn more, visit papajohns.com/franchise.
The Secret Behind Pepper Lunch’s Explosive Franchise Growth Revealed
Inside look: How Pepper Lunch is transforming the fast-casual scene.
WORLDWIDE LOCATIONS: Over 500 GEOGRAPHIC SPREAD: 15 countries YEARS IN BUSINESS: More than 30
PEPPER LUNCH IS ON FIRE. Over the past 18 months, this fast-casual dining sensation has undergone a game-changing transformation, setting the stage for explosive growth. By overhauling its supply chain, unveiling a revamped menu, expanding its franchise network, and enhancing its tech stack, Pepper Lunch is creating an irresistible opportunity for multi-unit franchisees.
Ensuring the quality and consistency of ingredients has always been paramount at Pepper Lunch. Recently, the brand has revamped its national supply chain, forging relationships with reliable suppliers committed to excellence. This strategic move has improved inventory management and reduced costs while ensuring that every location receives the freshest, highest-quality ingredients. Franchisees benefit from this robust supply chain, which supports their operations and ensures customer satisfaction.
Pepper Lunch’s culinary team has rolled out a new menu catering to diverse dietary preferences while retaining the signature flavors customers love. From sizzling steak combinations to premium pastas, the revamped menu is designed to appeal to a broader audience. Each dish is crafted to perfection, meeting the high standards for which Pepper
Lunch is known. This menu innovation is a game-changer for franchisees, offering them an array of popular dishes that drive customer loyalty and satisfaction.
The past year and a half have been a period of significant growth for Pepper Lunch, with over 50 new franchises sold across the U.S. The brand recently signed deals to open 15 locations in Southern California, reflecting the strong interest in its unique dining concept. Comprehensive support for franchisees has been instrumental in this expansion, helping them navigate the complexities of opening and operating new restaurants. Each new franchise opening generates excitement and buzz, making Pepper Lunch a standout choice for potential franchisees eager to join a thriving brand. To support its growing network of franchises and enhance the customer experience, Pepper Lunch has made substantial investments in its tech stack. Implementing a state-of-the-art point-of-sale (POS) system has streamlined operations and provided valuable insights into customer preferences. Enhancements to the online ordering platform have made it easier than ever for customers to enjoy Pepper Lunch at home. These tech upgrades, including backend system improvements, ensure seamless operations across all locations. By the end of 2024, the introduction of an ordering kiosk system and the transformation of cashiers into Hospitality Hosts will further elevate the customer experience.
The past 18 months have been transformative for Pepper Lunch. The brand’s efforts in revamping the supply chain, launching a new menu, expanding the franchise network, enhancing the tech stack, and strengthening the leadership team have set the stage for continued success. Pepper Lunch remains committed to providing an exceptional dining experience to customers and creating valuable opportunities for franchisees. For entrepreneurs looking for a rewarding franchise opportunity, Pepper Lunch offers a sizzling chance to be part of a culinary revolution. Join the Pepper Lunch franchise family and experience the sizzle of success! RF
Streamlined, uncomplicated back-of-house with a gasless kitchen, no prep operation, and automated equipment.
Port of Subs: A Legacy of Growth and Opportunity
Growing brand seeks new franchise and development partners.
FEW NAMES IN THE COMPETITIVE QUICK-SERVICE SEGMENT resonate as deeply as Port of Subs. Established over 50 years ago in Reno, Nevada, this iconic brand has evolved into a symbol of exceptional quality and community connection. Now, under the leadership of Area 15 Ventures, led by RE/MAX Co-Founder Dave Liniger, and Adam Contos, CEO and partner, Port of Subs is poised for unprecedented growth, with 220 new units already under contract and many more on the horizon.
“Port of Subs has captured the essence of community and quality since its inception,” Liniger says. “This is a brand that has truly identified what it means to be ingrained in each neighborhood it serves. We’re thrilled to see the brand’s enduring appeal translate into such significant growth opportunities across the country.”
Since its acquisition by Area 15 Ventures, Port of Subs has embraced a dynamic regional developer franchise model. Unlike traditional franchising, this model grants regional developers exclusive rights to develop and operate franchises within specific territories, with ongoing compensation by securing franchisees in the region and by providing ongoing support to ensure the success of their franchise network. This innovative approach has attracted entrepreneurs from coast to coast, drawn to the brand’s proven business model and commitment to operational excellence.
In conjunction with the regional developer model, Port of Subs launched the exclusive “20 Club” for pioneering regional developers. This elite group benefits from premium discounts on territory fees, royalties, and franchise fees, along with exclusive events and meetings. Spots in the 20 Club are still available but filling up quickly.
Brand President, Healey Mendicino reflects on the brand’s transformative 2024 year, “Our growth has been remarkable, thanks to both our
existing and new franchisees and regional developers who share our vision of community involvement and service. We’re not just opening stores. We’re changing lives one sub at a time.”
Port of Subs has embarked on nationwide expansion with new vibrant markets like Denver, Minneapolis, Austin, Orlando, and beyond. Currently with 220 committed units supported by dedicated regional developers, the brand is paving the way for significant growth and opportunities.
Looking ahead, Port of Subs regional developers will open flagship units in their regions to support new franchisees—laying the groundwork for robust expansion in 2025. Other promising committed markets such as Sacramento, Central Oregon, Greater Phoenix, and Boise present fresh opportunities for new franchise operators eager to join the Port of Subs system.
For those inspired by Port of Subs’ legacy and looking to become a successful part of a strong franchise brand that values quality, community, and entrepreneurial spirit, there’s never been a better time to get involved, as the brand is creating opportunities for entrepreneurs to thrive.
Rusty Taco Mixes Tacos, Queso, and Margs with Strategic Growth
Brand Sees 40 Percent Growth Surge with 14 New Locations
APPROACHABLE, STREETSTYLE TACO EXPERI ENCES, FRESH INGREDIENTS, AND mouthwatering queso are driving Rusty Taco’s biggest development streak in its history. With 14 new locations opening before the end of the year, this 40 percent increase in growth proves Rusty Taco’s ability to connect with diverse communities through a fromscratch menu that caters to every craving, market and moment. Rusty Taco is seeking passionate, experienced restaurant operators to capitalize on the emerging brand’s franchise opportunity in prime markets nationwide.
TOP THIRD FRANCHISED RESTAURANTS AUV:
$1.5 million
NET WORTH: more than $1,000,000 LIQUID CAPITAL: $500,000 START-UP COSTS: $523,400–$1,120,950
Founded by Rusty Fenton and his wife Denise in Dallas, TX, in 2010, Rusty Taco is more than just a place for street tacos. Rusty believed in serving the community and creating a welcoming space for all. Today, Rusty Taco’s menu features fresh ingredients and flavors, including fan favorites like the signature queso, margaritas, breakfast tacos, and street-style
tacos made by hand with recipes that channel the flavor, ambiance, and simplicity of a traditional taco stand into local communities.
Rusty Taco has achieved significant milestones in 2024. The Dubuque, IA, location reopened under new ownership in April, followed by the brand’s Georgia debut in Atlanta. The Peach State can expect another new location in Decatur by late summer. Pleasant View, UT, saw a new opening in June, and Rockford, IL, will end the year by once again introducing the street-style taco brand to a new state.
Non-traditional development is also key to Rusty Taco’s growth initiative. The brand partnered with Good 2 Go Eats, LLC, a convenience store chain with 75 locations, to grow its C-store presence in Colorado, Utah, and Idaho. The first Rusty Taco inside a Good 2 Go store opened in Ammon, ID, in 2023, with eight more units signed soon after. This April, a new location opened in Herriman, UT, with more planned for Denver and Colorado Springs, CO.
“There’s no better way to spend time with your loved ones than to relax and eat tacos,” says Denise Fenton, co-founder and brand director of Rusty Taco. “It is an exciting time at Rusty Taco, with so many restaurants coming to new communities, traditional and non-traditional expansion plans in place, and strong community appeal.”
Rusty Taco has also established a proof of concept in other non-traditional formats, including Dulles International Airport in Virginia and a concessions location at Salt River Fields, the spring training home of the Arizona Diamondbacks and Colorado Rockies.
Rusty Taco stands out because of its emphasis on affordability and freshness, with each location offering a local feel through its hands-on owners. Grab a seat, some tacos, and kick back with one of our famous Rusty Margaritas (always made with fresh lime juice) because as Rusty always said, “Tacos are the most important meal of the day!” RF
TACOS, QUESO, MARGS, AND...YOU?
$1.55M* TOP THIRD FRANCHISED RESTAURANTS AUV
Slim Chickens: How This Southern Chicken Chain is Becoming a Cultural Phenomenon
Sticking to its roots while evolving to meet the demands of a new era.
IN TODAY’S ECONOMIC LANDSCAPE, THE RESTAURANT INDUSTRY is navigating a shift driven by new consumer expectations, pushing brands to evolve. Amidst these changes, Slim Chickens remains nimble while steadfastly sticking to its “why.” While great food is at its core, the brand’s true resonance lies in its deep connection with guests and franchisees.
Slim Chickens is one of the fastest-growing chicken chains with over 280 opened locations across the U.S., Turkey, and the U.K. and has more than 1,200 locations in development. The brand extends its mouthwatering, cooked-to-order chicken tenders and Southern hospitality worldwide, from Istanbul’s bustling airport to new territories like Germany, the University of Nebraska, Virginia, New York, and Pennsylvania. Established multi-unit operators are increasingly drawn to Slim Chickens for its universal appeal, great AUVs, and market adaptability.
The brand’s growth is no accident. Slim’s strategic multi-unit franchise growth initiative is driving it towards its ambitious goal of 1,000 units nationwide and overseas. Key to this expansion are frictionless operations, a valuable guest experience, perfect food quality, and ensuring franchisee success.
salads, sandwiches, chicken wings, and unique side items, alongside 14 house-made dipping sauces, catering to a wide range of tastes and flavor profiles.
Efficiency and convenience are at the heart of Slim Chickens’ operations. The brand has implemented numerous innovations, including third-party express drive-thru lanes, confirmation boards, and kiosks. These advancements streamline service, enhance operational efficiency, and ensure a consistent experience for guests.
The brand also emphasizes its dedication to delivering a valuable guest experience. This goes beyond food and service—it’s about creating memorable moments for guests. Whether using the drive thru, catering, third-party delivery, or dining in, customers can expect the same exceptional service. From humble beginnings in Fayetteville, Arkansas, it has become a beloved brand with a loyal following of “Slimthusiasts” worldwide.
Slim Chickens’ emphasis on perfect food quality means that every meal is cooked to order. The broad menu features chicken tenders, fresh
SAME STORE SALES INCREASE: Nearly 40 percent over four years
UNITS IN DEVELOPMENT: 1,200
Franchisee success is a cornerstone of Slim Chickens’ growth strategy. The brand is committed to ensuring franchisee profitability and satisfaction, offering a diverse range of real estate options and innovative operational improvements. With an impressive AUV of $3.8* million (AUV of group No. 1 2024 FDD), Slim Chickens provides a strong foundation for franchisee profitability.
Despite its impressive growth and innovations, Southern hospitality remains central to Slim Chickens’ success. The brand continues to prioritize a warm, welcoming atmosphere that makes customers feel valued and at home. The opportunity for multi-unit owner-operators to contribute to Slim Chickens’ success and expand its footprint is now. With territories rapidly being claimed, the brand seeks experienced operators to help achieve its vision.
IDAHO ®
IT ALL STARTS WITH POTATOES
IDAHO ® RUSSET POTATOES
IDAHO ® RED FINGERLINGS
POTATO PIZZA
Chef Tim Mitchell
Mangia Catering
Bring the zest to your best dishes with Texas Pete® Sparky Chimichurri, featuring a fresh array of herbs, spices, and Texas Pete® Original Hot Sauce. Add as a garnish to pizza and brunch dishes, or spice up your signature salads with this colorful, flavorful mixture!
Scan the QR code below or visit TexasPeteFoodservice.com/SimpleAs to get the full recipe and more ways to Sauce Like You Mean It ® with Texas Pete.®
