When most people describe a concept as “Chipotle-like,” they generally refer to the interactive service style where guests customize their meals as they walk down the line, said Chipotle spokesman Chris Arnold.
Cava Mezze Grill, which has been described as a “Greek Chipotle,” is one of several new concepts modeled after the burrito chain.
Before launching Cava Mezze Grill in Bethesda, Md., the founders said they studied other successful fast-casual models, including Chipotle, to see what would work best for the cuisine.
Like at Chipotle, Cava’s guests build their meals, first selecting a base of warm pita bread, basmati rice, salad or mini pitas. Then they customize their dish with different dips, spreads, proteins and toppings.
New York-based Hello Pasta has grown to three locations since last July with its popular to-go pastas.
At Hello Pasta, guests select from a variety of pastas, and 10 different sauces. Guests can also add protein such as chicken, shrimp or meatballs, or cheese.
Piada Italian Street Food of Columbus, Ohio, has found success with its fresh offerings and price points in the under-$10 "sweet spot." And like Chipotle, Piada focuses on quality ingredients, such as hormone-free meat, and efforts to source local and natural products when seasons permit.
A new wave of “Chipotle-style” concepts are looking to find success by adapting the fast-casual burrito chain’s business model to different cuisines in order to fill holes in the market.
And why not? As much of the restaurant industry struggled during the past few years, Chipotle Mexican Grill churned out quarter after quarter of positive results, ending 2010 with a same-store sales increase of 9.4 percent, and securing its place as a business model to be imitated.
NRN puts the spotlight on three different concepts that are often referred to as “The Chipotle of” their niche. Piada Italian Street Food debuted last year in Columbus, Ohio, and quickly became dubbed “The Chipotle of Italian food.” The Washington, D.C., area is home to the new Cava Mezze Grill, described as a “Greek Chipotle.” And in New York, the new concept Hello Pasta has been called the “Chipotle of Pasta.”
SLIDE SHOW: The next Chipotle?
IN DEPTH: The March 7 issue of Nation’s Restaurant News looks deeper into what ingredients make Chipotle a power performer, and how these chains are following the leader. Subscribers can access the full article: "The next Chipotle?" Subscribe today.
Comments
Post a CommentRonald H. Witt
Ronald H. Witt
Chipotle-Like Service Style
Has it escaped anyone's attention that this service style created by Chipotle was in fact actually created by Subway?