Emerging Chain Restaurants: Growth-Getters
The days of unfettered expansion may be gone, but still a variety of concepts across the country are using passion for their brand experience to fuel smart growth.
By Christine LaFave Grace, Associate Editor -- Restaurants & Institutions, September 1, 2009
|
|
READ MORE Emerging Chain: Bobby's Burger Palace (above) Emerging Chain: The Greene Turtle Emerging Chain: Dickey's Barbecue Pit Emerging Chain: Extreme Pizza Emerging Chain: Cantina Laredo |
Amid the worst economic conditions for the restaurant industry in a generation, the importance of brand differentiation can't be overstated, especially for concepts that would seek to seize on consumers' shuffling of their dining habits and loyalties. Good food, good service and a strong value perception are critical to a concept's success, as the winners of R&I's Consumers' Choice in Chains awards demonstrate, but unless a brand offers a distinct, memorable element that distinguishes it from its competitors, it runs the risk of becoming known by consumers as little more than "a smaller version of Chain X."
The five ambitious concepts featured here as emerging chains look to bridge what their directors regard as a disconnect between what consumers would like to see in a given foodservice segment or category and what’s available to them. Whether in aiming to meet diners' cravings for elevated versions of classic, craveable cuisine or in positioning themselves as a champion of convenience, these brands strive for more than rapid expansion and exposure.
No related content found.
VIEW ALL GALLERIES
