Industry News | April 5, 2016

Top Round Roast Beef Signs Multiunit Dallas Deal

image used with permission.

Chef-driven fast food concept Top Round Roast Beef announced another multi-store franchise deal, this time in Dallas. Father-son duo and Dallas natives Michael and Jason Napolitan will open restaurants in the growing brand’s third national market. The first Dallas Top Round Roast Beef restaurant is expected to open in fall 2016.

With more than 35 years of client relations and customer service experience, Michael Napolitan is enthusiastic about bringing a new concept to Dallas. “The market in Dallas is craving a quality brand like Top Round Roast Beef and I can’t wait to serve this amazing product to Dallas residents.” Jason will transfer his over 18 years of retail and operations experience into running a successful extension of the Top Round Roast Beef brand. “As soon as I took a bite of my first Top Round Roast Beef sandwich, I knew this product would be loved by Texans. Chef-driven, top quality food, excellent customer service, and a fun atmosphere are what we look forward to bringing to the greater Dallas area.”

Mario Altiery of Upside Group Franchise Consulting brokered the nonexclusive franchise deal. Nine franchised units, including Dallas have already sold in San Jose, California, and Louisville, Kentucky. As Top Round Roast Beef expands to new markets and franchisees, tremendous interest throughout California, in Chicago, in New York, and in Miami is expected to burgeon new announcements this spring.

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 wholesome 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 12 hours and garnished with a variety of delicious toppings, including horseradish cream, house-crafted “Wizz,” roasted mushrooms, jalapeño straws, and Provel cheese. To add a modern twist to the menu, Top Round launched a breakfast menu in February 2016 featuring staple breakfast sandwiches such as a “Steak and Eggs” with roast beef, a fried egg, “Wizz” on an onion bun, and a fun take on a “Breakfast BLT” with smoked bacon, a fried egg, avocado, lettuce, and tomato.

Customers can also savor hand-cut curly fries cooked in 100 percent beef fat, hand-breaded chicken sandwiches, authentic milkshakes of extraordinary flavor combinations, and frozen custards called “concretes.” Diners can also have fun creating their own floats by choosing from 127 Coca-Cola flavors.

“We predict 2016 being our most exciting year yet,” says cofounder Anthony Carron. “We feel extremely confident in our first expansion in Dallas and thrilled to be working with such industry veterans such Michael and Jason.”

Since its grand opening in 2013, the carefully designed, nostalgic menu made with real ingredients, has kept customers’ mouths watering and coming back for more, usually with their family and friends in tow. With rave reviews and press accolades, the chefs’ teachable systems and repeatable processes make Top Round Roast Beef the perfect contender to become a franchise leader in an underexplored market. 

Anchored in Los Angeles, Top Round Roast Beef is a chef-inspired restaurant that serves quality food quickly in a nostalgic atmosphere. While top round roast beef sandwiches are the main attraction, we take great pride in our hand-breaded chicken sandwiches, hand-cut curly fries, and delicious desserts, all created the old-fashioned way.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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