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Brown and partners Nick Wood and Tommy Habetz quit the fine-dining eatery where they worked in Portland, Oregon, and opted to open a sandwich concept set to a backdrop of rock music. There are regular specials, a range of sides, and beer, soda, juice, tea, and coffee.
Since starting inBunk has grown to five brick-and-mortar units in Portland and Inaugural sport function stands in sport arenas.
As for future locations, Brown says, it would be "ridiculous to spout a number," but he adds that the leaders are negotiating a lot right now, including exploring a New York City location to replace the recently closed Brooklyn venue.
Clover Food Lab HQ: But it would be hard to find a restaurant more ingrained in that ethos than Clover Food Lab, a vegetarian concept housed in food trucks and brick-and-mortar stores throughout the Boston area.
East Hampton Sandwich Co. He went back to college, hoping the job opportunities would reappear on the other side of a graduate degree. But in the midst of law school, Pond found himself daydreaming of becoming a restaurateur.
He quit school, went to work as Inaugural sport function dishwasher at a pizza joint, and started putting together a business plan. As for the name, Pond says he wanted to communicate to customers the high level of quality before they even walked in the door. He envisions opening 50—75 units in the next five years, with all of the growth remaining corporate.
Not only is the restaurant operated by Lachlan Mackinnon-Patterson, a James Beard Award winner, but it is also backed by the big daddy of fast casual itself: He would even step into the kitchen and cook on occasion. The Southern Italy—inspired pizza is cooked in a F oven in two minutes.
Pizzeria Locale has since expanded to two Denver locations, two in Kansas, one in Missouri, and two in Ohio. We are continually fine-tuning and striving to improve all aspects of the guest experience, and know that focusing on our guests is the recipe for long-term success.
Inspired by the authentic versions served in his hometown of Philadelphia, cofounder Casey Patten has grown the brand to 16 units in Washington, D.
He adds that those employees are the key to growth going forward, as they provide the backbone to a great customer experience at all of the locations. Huntington Beach, California Units: We are getting people to do so by offering them the quality of finer dining at the cost and convenience of faster food; we are redefining seafood.
New York City Units: Given the name, guests might mistakenly assume the Melt Shop is a one-trick pony, doling out only a few varieties of grilled cheese. The Buffalo features fried chicken, pepper jack, and blue cheese buffalo sauce, while The Big Skinny combines mozzarella, grilled mushrooms, roasted tomatoes, red peppers, and arugula with sherry vinaigrette.
Hearty salads, soups, and fries round out the savory items, and milkshakes—a must in many fast-casual joints—find a home on the menu, with funky flavors like Nutella and chocolate truffle. Num Pang opened its first location outside New York at the Prudential Center in Boston, and while Daitz says that sustaining a high level of consistency in multiple markets will be challenging, he believes the team is ready.
Founder and CEO Saad Nadhir, who was a principal in the early development of quick-service giant Boston Market, conducted extensive consumer research when mapping out the future.
After all, it was research that first sparked the idea for the brand. Urban Plates, which is known for its open food line where guests can talk to chefs and customize their meals and nutritional needs, has its sights set on further West Coast expansion, as well as East Coast and Midwest locations.
Tarka Indian Kitchen HQ: Guests fell in love with the traditional Indian fare like curries, samosas, kabobs, and naan, and lines wrapped around the corner on day one.Everyone's always looking for the next big thing.
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