This story first appeared in Restaurant Hospitality’s sister publication Nation’s Restaurant News.
Our colleagues at Nation’s Restaurant News searched far and wide to build the 2016 roster of Breakout Brands. These emerging restaurant concepts are poised to influence the industry in a big way. We wanted to share their picks with you.
The fourth annual class of Breakout Brands represent many segments — quick service, fast casual, casual dining, coffee and fine dining — and they come from a variety of cities — Chicago, New York, Miami, Phoenix, Austin, San Francisco and Los Angeles. The menus are different, too, ranging from Indian-inspired fare to vegan cuisine to poke dishes to Chinese hand-ripped noodles.
What the concepts have in common is that they all break the mold. These new emerging restaurant brands bring customers a unique experience, tapping into hot trends and taking innovative approaches to food and service.
In our report, each brand’s “breakout factors” are identified with icons and descriptions included in each profile. The key factors driving growth include: Differentiated service, distinctive beverage program, funding or ownership strength, healthful menu, hot culinary niche, local or premium products and creative technology.
Restaurant brands of all sizes would be advised to seek inspiration from these cutting-edge restaurant concepts.
Meet the Breakout Brands of 2016 above.
Share your thoughts on this year's picks using #NRNBrands >>