The first Top Round location, in a former doughnut shop, is only 1,000 square feet but future locations will expand the footprint to around 1,500 square feet. Photo courtesy of Top Round Roast Beef

The original Top Round has a walk-up window and an outdoor patio — no indoor seating. Future locations will include drive-thru service. Photo courtesy of Top Round Roast Beef

Top Round’s menu is short and simple. Photo courtesy of Top Round Roast Beef

Top Round’s menu features regional takes on a roast beef sandwich, like the beef on weck of Buffalo, N.Y., with “atomic horseradish,” and a caraway and sea salt bun. Photo courtesy of Top Round Roast Beef

Top Round's Horse & Hole, with horseradish cream and roasted mushrooms, features the beloved provel cheese of St. Louis, Mo. Photo courtesy of Top Round Roast Beef

Top Round guests can choose the toppings for their frozen custard and choose whether they want ingredients on top as a sundae, or mixed in, as a "concrete". Signature sundaes, like the "Elvis" with bananas, salted peanuts and hot fudge, are also on the menu. Photo courtesy of Top Round Roast Beef

The seven-unit 800 Degrees is one of the more premium fast-casual players, growing in what founder Anthony Carron calls “marquis” locations. Photo courtesy of 800 Degrees

800 Degrees has locations throughout the Los Angeles area, as well as Las Vegas. Coming soon to Evanston, Ill. Photo courtesy of 800 Degrees

800 Degrees is a Neapolitan-style fast-casual pizza concept in which guests walk the line to build their own pie or choose a signature pizza. Pies are cooked to order in minutes. Photo courtesy of 800 Degrees

Anthony Carron, founder of 800 Degrees Neapolitan Pizzeria and co-founder of Top Round Roast Beef, is moving into the franchise world. Photo courtesy of 800 Degrees