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Smaller chains dominate in unit growthSmaller chains dominate in unit growth

Restaurants like Dave’s Hot Chicken, 7 Brew, and HteaO show that sometimes smaller is better

Bret Thorn, Senior Food Editor

June 6, 2024

2 Min Read
7 Brew and the Top 500 logo
Small restaurant chains truly saw massive expansion, possibly because consumers root for underdogs these days, or maybe because they’re giving their customers exactly what they want.Courtesy of 7 Brew

You might expect the largest chains, with marketing power, purchasing power, and momentum behind them, to have an advantage when it comes to opening new locations, but with a few notable exceptions (Jersey Mike’s, Wingstop, Tropical Smoothie Cafe, Chipotle, and Chick-fil-A), the 40 chains with 1,000 units or more either had modest growth or, in the case of 11 of them, shrank in unit count.

On the opposite end of the Top 500, unit growth was robust. Obviously, simple math dictates that percentage growth looks more impressive if you start with a smaller number. The Hampton Social can boast a 21% unit growth because it opened two restaurants in 2023, giving it a total of 11.

But other small chains truly saw massive expansion, possibly because consumers root for underdogs these days, or maybe because they’re giving their customers exactly what they want. Most notable among small but fast growers are 7 Brew, which grew from 40 to 180 locations last year, KPOT, a Korean barbecue concept that went from 16 to 55 units, and Dave’s Hot Chicken, whose unit count grew by 76% from 96 to 169.

Drive-thru salad concept Salad and Go saw a 67.5% growth, ending the year with 136 locations, and iced tea concept HteaO grew by 53.6%, opening 33 units to give it a total of 103.

Crumbl closed out the year with 970 locations, up by nearly 41%, but that growth has stalled, causing some industry watchers to wonder if another concept will ever crack the thousand-unit mark.

Other smaller chains with big growth include Jeremiah’s Italian Ice, which blew past the 100-unit mark and closed out the year with 136 locations, an increase of just over 40%, and soda concept Swig, which grew from 45 to 60 units.

The Toasted Yolk Cafe, part of the hot breakfast-and-brunch segment, opened nine restaurants and now operates 37 locations — that’s growth of 32% — and bakery concept Paris Baguette opened 37 locations, growing from 118 units to 155, up by more than 31%.

Meet the 2024 Top 500: The biggest restaurant chains in America

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All data courtesy Technomic Ignite Company data. Looking for more data? Click here to access the complete Technomic Top 500.

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
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