Judy Kneiszel

FIT for the Future

When the California Restaurant Association Educational Foundation (CRAEF) held its first Force in Training (FIT) program, volunteers from several quick-serve brands stepped up to help high school students prepare for possible foodservice employment.

“Quick service is a very large segment of our industry and it employs a lot of young people,” says Alycia Harshfield, executive director of CRAEF. “A lot of people’s first job is in quick service, so quick service is a valuable partner in this effort to prepare and train young people.”

Ones to Watch: Billy Sims BBQ

Billy Sims says more people recognize him these days for his restaurants than for being a Heisman Trophy winner, which proves he’s more than just the name behind the Billy Sims BBQ chain.

“I get around to a lot of the stores, and I’ve done a lot of TV commercials,” Sims says. “People come up to me all the time and say, ‘I’ve tried your barbecue.’ That’s OK, because we want to know about their experiences.”

Ones to Watch: Wok Box Fresh Asian Kitchen

Wok Box Fresh Asian Kitchen is bringing the cuisine of 10 different countries—Thailand, Malaysia, Mongolia, Singapore, Korea, China, Japan, India, Cambodia, and Vietnam—to a growing number of U.S. regions.

Wok Box first opened in Edmonton, Alberta, slightly more than a decade ago. The concept expanded throughout Canada before entering the U.S. in 2012. There are seven Wok Box stores open in the U.S.—in Phoenix, Dallas, and Orlando—and plans are to add 15 more stores in 2015, in those markets as well as Denver, Chicago, and Detroit.

Ones To Watch: Cava Mezze Grill

Like many in the restaurant business, childhood friends Ike Grigoropoulos, Dimitri Moshovitis, and Ted Xenohristos sought a new service platform to bring their traditional Greek and Mediterranean cooking to more Washington, D.C., residents. The trio adapted their full-service concept, Cava Mezze Restaurant, to the fast-casual space, dubbing it Cava Mezze Grill, also known as Cava Grill.

Ones To Watch: Chicken Salad Chick

At Chicken Salad Chick, ordering a chicken salad sandwich for lunch isn’t as simple as it sounds. The Alabama-based fast-casual concept offers 15 varieties, which explains how chicken salad accounts for 96 percent of the chain’s sales. The ham, turkey, roast beef, and Pimiento cheese deli sandwiches are reserved for the rare Southerner who’s not a fan of the chicken-and-mayonnaise concoction.

Ones To Watch: Modmarket

In 2008, Anthony Pigliacampo and Rob McColgan were two young professionals looking for a place to have a healthy lunch on a regular basis. When they couldn’t find one, the pair decided to create one. They pooled their knowledge to create Modmarket.

“We felt very strongly that there needed to be better options for healthy eating,” Pigliacampo says. “We thought there should be more than Chipotle and Whole Foods.”

Ones To Watch: Fresh to Order

“Fast fine” is the way Fresh to Order founder and CEO Pierre Panos describes the Atlanta-based concept he created in 2006. “It’s nicer than fast casual, but not fine dining,” he says.

With a background in fine dining, Panos sought to offer a fresh, quality product to a mass market for around $10. He spent a year and a half working on the menu with Jesse Gideon, corporate chef and COO of Fresh to Order, to determine whether the idea of fast fine was possible.

Ones To Watch: Larkburger

If doing something on a lark means it’s adventurous or even daring, Larkburger is aptly named, say cofounders Thomas Salamunovich and Adam Baker.

The chef-driven burger concept was the first fast casual to open in the ski resort town of Vail, Colorado, they say, and it’s become a local icon now poised to grow beyond its home state. Salamunovich is the owner and culinary director of Vail’s fine-dining Larkspur Restaurant and Market, where he invented the Larkburger, the menu item that sparked his interest in the fast-casual burger business.

One to Watch: Slim Chickens

Slim Chickens has at least one thing in common with the likes of Apple, Google, and Nike: It can trace its roots to a garage. President and CEO Tom Gordon concocted the idea for the fast-casual chicken concept in CMO Greg Smart’s garage.

“We got the idea that no one was doing fresh chicken tenders in Northwest Arkansas, and we knew it was a great and growing area of the country,” Gordon says.

Ones To Watch: Tossed

Until Tossed’s creators brought chef-inspired salads to New York City in 1998, a fast-casual salad meant iceberg lettuce and a few hard tomato slices prepackaged in a clear plastic box and refrigerated. But at Tossed, salads are made fresh to order, and guests can design their own from a combination of lettuces, dozens of fresh toss-ins, and 15 different dressings.

Pages