Top Round Roast Beef announced its first franchisee will be opening multiple stores in San Jose, California. The chef-driven fast food concept has selected restaurant industry veteran Ricardo Lopez to open its first franchised locations. The first San Jose Top Round Roast Beef restaurant is expected to open by the end of 2015.
“San Jose already loves roast beef and chef-driven restaurants,” says Ricardo Lopez, Top Round franchisee. “From our first bite of Top Round, we knew it would be a hit in San Jose.”
“We have received a lot of interest in Top Round Roast Beef franchises,” says Jamie Tiampo, co-founder of Top Round Roast Beef. “We expect a year of tremendous growth for our company.”
The non-exclusive franchise deal was brokered by Mario Altiery of Upside Group Franchise Consulting. With tremendous interest in Southern California, Northern California, Chicago, New York, Miami, Dallas, and beyond, Top Round expects to announce additional franchise deals in the next few months.
Founded by Chef Anthony Carron, Noah Ellis, Chef Steven Fretz, and James Beard Award Winner Jamie Tiampo, Top Round Roast Beef is a chef-driven fast food concept where people can nosh on roast beef sandwiches while enjoying a fun, nostalgic atmosphere. Modeled after the roast beef chains of yesteryear, Top Round serves up sandwiches made with USDA Choice Top Round that is slow roasted for twelve hours and garnished with a variety of toppings, including horseradish cream, house-crafted “Wizz,” roasted mushrooms, jalapeño straws, and Provel cheese. Customers can also have hand-cut curly fries cooked in 100 percent beef fat, hand-breaded chicken sandwiches, authentic milkshakes, and frozen custards called “concretes.” Diners can also create their own floats by choosing from 127 Coca-Cola flavors.
Since their grand opening in June of 2013, Carron, Ellis, Fretz, and Tiampo developed teachable systems and repeatable processes which make Top Round Roast Beef a contender to become a franchise leader.
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