Eddie V’s, Darden Restaurants Inc.’s upscale seafood and steak brand, aims to create a luxury experience with live jazz, an extensive wine list and high-end decor unique to each location. Since it was founded in 2000, the brand has grown to more than 20 locations in 11 states. It has seen two years of double-digit sales growth, driven by unit growth and strong estimated sales per unit. Latest-Year sales growth was helped by full-year sales from multiple Wildfish Seafood Grille restaurants converted to Eddie V’s locations in the Preceding Year. Four more Eddie V’s are planned through next spring, according to the company’s website. 

Founded in Guatemala in 1971, Pollo Campero has a streamlined menu centered around “chicken unlike any other.” Guests can choose from bone-in chicken that’s either hand-breaded and fried or citrus-grilled, plus a few signature sides like plantains, yuca fries and corn salad. Fried boneless white meat “chicken bites” are also available with choice of sauces, including signature Campero Sauce. The Dallas-based brand entered the U.S. market in 2002, with a store in Los Angeles, and ended the Latest Year with 80 domestic locations. It also has a global presence, with hundreds of locations around the world.

Eight-year-old fast-casual BurgerFi has leveraged a simple menu of Black Angus burgers, fries, hot dogs and frozen custard, into a steady growth trajectory over the last few years. Non-beef eaters can choose from a grilled chicken sandwich and a Beyond Meat burger in both vegetarian and vegan builds. BurgerFi added 16 units over a two year period to end the Latest Year with 104 locations in more than 20 states and $133.1 million in estimated sales.

The North Palm Beach, Fla.-based brand told NRN last year that it had streamlined its kitchens and dining rooms and added kiosks to adapt to demand for takeout. 

The 29-unit casual-dining concept is evolving its brand identity to stand out in a crowded segment. About a third of the system has been converted to its new “restaurant and drafthouse” branding, and new units also feature the format’s 50 beers on tap as well as climate-controlled patios with fire pits. The menu includes casual munchies like fried pickles and boneless wings, as well as sandwiches, salads and more upscale items like filet mignon. Michael Norsworthy, president of 54th Street parent Kellan Restaurant Management Inc. said earlier this year the chain is focused on “controlled, managed growth,” with three openings planned this year, in the Dallas and San Antonio markets. 54th Street currently has locations in Kansas City, Mo.; St. Louis; San Antonio and the Dallas/Fort Worth area.

This fast-casual Mexican brand says it was “born on the beaches of Mexico” and aims to bring that feel stateside with its menu of burritos, enchiladas, salads, bowls and quesadillas served up in a laid-back atmosphere. Fresh ingredients prepared in house are a hallmark, and though it offers some hearty meals, Costa Vida’s menu promises “no food comas.” Costa Vida has seen double-digit sales growth in both the Latest and Preceding Years. Its locations, which stood at 91 at the end of the Latest Year, are concentrated in the Western states.

The casual companion to Del Frisco’s Double Eagle Steakhouse, this restaurant offers seafood and steaks in a relaxed grill setting. The menu is tailored to each location and features an eclectic mix of lighter fare and Del Frisco’s signature steaks. The Irving, Texas-based brand prides itself on its extensive and carefully curated wine list. The brand ended the Latest Year with $121 million in sales and 24 locations. Expect that unit count to hold steady for the time being: Parent company Del Frisco’s Restaurant Group said in March that no Grille locations were planned for the next two years.

For 30 years, Grapevine, Texas-based Cotton Patch Café has been cooking up scratch made, Southern-style comfort foods. The casual-dining brand, which had Latest-Year estimated sales of $116.6 million, serves up such dishes as fried catfish, chicken and dumplings, and meatloaf in a cozy environment. Cotton Patch aims to integrate itself into the communities it serves, helping local veterans or participating in hometown parades. The brand has restaurants in Arkansas, New Mexico, Oklahoma and Texas. The company completed a two-year renovation to upgrade all units earlier this year.

Chicken salad gets the star treatment at Chicken Salad Chick, which offers 12 different varieties of the picnic staple — including buffalo, jalapeño and lemon-basil — served on a platter, on one of five types of bread or in bulk. The chain also offers pimiento cheese and egg salads for those who don’t eat chicken. With more than 100 locations in the South and Southeast, the chain — named a 2015 Breakout Brand by NRN — shows no signs of slowing down. In a two year period, it added 40 locations and more than doubled its systemwide sales from $54.3 million to $110 million.

This create-your-own stir-fry concept allows the guest to create a stir-fry dish to their liking, complete with 24 sauces. The all-you-can-eat concept has a 6-foot grill in view of customers where chefs will show off their skills for guests waiting for their food. The Missoula, Mont.-based chain ended the Latest Year with 65 restaurants and has plans to grow. HuHot said it aims to have between 90 and 100 units by 2022.

Meant to imitate the experience of stepping backstage at a rock concert, Los Angeles-based Rock & Brews isn’t your typical rock-n-roll theme restaurant. Co-founders Gene Simmons and Paul Stanley of the band Kiss, focused on food rather than tourist appeal — and also give the brand its rock ‘n roll bonafides. Rock & Brews restaurant features a menu of classic American dishes — think burgers and pizza — with a full menu of craft beers. Since being featured as a 2015 Breakout Brand by NRN, the Los Angeles-based brand has tripled in size and expanded across the U.S., including a location in Hawaii.

Bubba’s 33 is all about the simple pleasures of burgers, pizza, beer and sports. Founded in 2013 by Texas Roadhouse founder and CEO Kent Taylor, the brand offers a menu of sports bar munchies amid wall-to-wall televisions and jerseys on the wall. The chain ended the Latest Year with estimated systemwide sales of $85.1 million, up from $36.3 million two years earlier. It added nine restaurants in that period. Bubba’s was named a Hot Concepts award winner in 2017. Parent company Texas Roadhouse Inc. recently said it plans to continue to grow Bubba’s, adding as many as four new locations in 2019.

Founded in 2006 by brothers Jon and Adam Schlegel, Snooze is on a mission to create “breakfast that makes a difference.” That effort includes a whimsical approach to comfort food and brunch cocktails as well as a focus on sustainability efforts and community giving.

The chain has been on a growth path the past few years, boosting its systemwide sales 31% in the Latest Year, to $78.6 million. That’s up from $60 million in the Preceding Year and $44.6 million in the Prior Year.  Snooze, which ended the Latest Year with 31 units, operates in Colorado, California, Arizona and Texas.

Casual-dining brand Eureka invites its customers to discover new flavors and products from their own backyards with its menu of local, regional, small-batch and hard-to-find food and drink. Menus vary by location but include such dishes as truffle cheese fries, short rib kimchi burger and blackened fish tacos. Each location serves a rotating list of beers on tap as well as a selection of super-premium whiskey. The Hawthorne, Calif.-based brand, a 2015 Hot Concepts award winner, ended the Latest Year with $74.5 million in systemwide sales and 24 units.

The first Wahlburgers was opened in 2011 in Hingham, Mass., by executive chef Paul Wahlberg and his brothers, actor Mark Wahlberg and musician and actor Donnie Wahlberg. Since then, Wahlburgers has grown to 27 U.S. units and $74.4 million in Latest Year domestic systemwide sales. It also has two locations in Canada and one in London. The chain serves up its signature burgers, sandwiches, and shakes, plus beer, wine and cocktails, in a “flex-casual” format with both counter and sit-down service.