Judy Kneiszel

Ones To Watch: PDQ

The letters in the name PDQ have two different meanings. First and foremost, they stand for “people dedicated to quality,” says PDQ principal Nick Reader. They also stand for “pretty darn quick,” as the concept is a fast casual that focuses on speedy delivery.

“Our people are what we pride ourselves on most,” says Reader, a former CFO for the Tampa Bay Buccaneers who founded PDQ with Bob Basham, cofounder of Outback Steakhouse.

Ones To Watch: Tokyo Joe’s

While fast-casual giant Chipotle has grown to more than 1,000 locations in the past two decades, another fast-casual chain that also started in Denver around the same time has seen quieter growth.

Like Chipotle, the 29-unit Tokyo Joe’s serves natural meats and mostly organic veggies, focusing on health and freshness for the modern consumer.

Ones To Watch: Native Foods Café

The owners of the vegan fast-casual concept Native Foods Café decided if they could make it in Chicago—home of cheesy deep-dish pizza and Vienna beef hot dogs—they could make it anywhere.

Founded in Palm Springs, California, by a vegan chef in 1994, Native Foods Café grew into a four-store chain before Daniel Dolan and Andrea McGinty purchased it in 2009. In the next two years, two more locations were added.

Ones To Watch: Planet Sub

At Planet Sub, guests are handed a playing card when they order and listen for that card to be called, indicating their food is ready. The sandwich shop’s real calling card, however, is bread made entirely from scratch on the premises.

“Every Planet Sub is also a bakery,” says cofounder and CEO Jeff Klusman. “There is a dough mixer in every location.”

Planet Sub traces its roots to 1979, when Yello Sub opened near the University of Kansas in Lawrence, Kansas.

Ones To Watch: Burger 21

Despite the research and years of experience that went into creating Burger 21, the concept’s president has been surprised by one aspect of the business: the brand’s broad consumer appeal.

“The amazing thing we didn’t predict was so many parties coming in with three generations,” says Mark Johnston, chief concept officer of Front Burner Brands and president of Burger 21. “Kids, parents, and grandparents all find something they love.”

Ones to Watch: Piada Italian Street Food

There are three entrées on the menu at Piada Italian Street Food: pasta bowl, chopped salad, and piada. What customers can create with those three options, though, is practically endless.

The restaurant’s namesake item, the piada, starts with an Italian thin-crust dough made with flour and olive oil. That crust is baked on a stone grill, then filled with ingredients and hand rolled. It’s similar to a wrap or a burrito, but an Italian version. The Piada concept is also similar in service and style to Chipotle, but, again, an Italian version.

Ones to Watch: Teddy’s Bigger Burgers

Most U.S. mainland residents have never been to a Teddy’s Bigger Burgers; those who have probably visited while on vacation. But that may soon change, as the Hawaii-based burger joint now has two mainland units and is poised for additional growth.

After the first Teddy’s opened in Honolulu in 1998, the brand grew slowly, adding two more stores in Hawaii by the end of 2003. Teddy’s started franchising in 2005 and now has five franchised stores—two in Hawaii and one each in Washington State, Iowa, and Japan.

Ones To Watch: Yummy Cupcakes

When Tiffini Soforenko first told her husband, Nik, that she wanted to open a cupcake bakery, his response was, “You don’t bake.”

But Soforenko, who worked as director of operations at Universal Studios Hollywood for more than 15 years, says she knew how to bake, she just didn’t have the time. That changed when she created Yummy Cupcakes in 2004.

Soforenko has been devoted to baking ever since and now has more than 400 proprietary cupcake recipes, including 94 vegan and 23 sugar-free cupcake varieties.

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