The next Chipotle?

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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.

As much of the restaurant industry struggled throughout the Great Recession, Chipotle Mexican Grill churned out quarter after quarter of positive results, ending 2010 with same-store sales up an enviable 9.4 percent and further securing its place as a business model to be imitated.

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