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The restaurant movers and shakers of 2023The restaurant movers and shakers of 2023

These were the fastest growing and shrinking restaurants last year

Bret Thorn, Senior Food Editor

June 12, 2024

2 Min Read
7 Brew and the Top 500 logo
The fastest-growing chain was 7 Brew Drive Thru Coffee, a quick-service concept that sold $191 million worth of coffee and other items in 2023.Courtesy of 7 Brew

There is much talk of fast-casual concepts enjoying rapid growth, but only four of the 10 fastest growing chains in terms of sales fit in that category.

The fastest-growing chain was 7 Brew Drive Thru Coffee, a quick-service concept that sold $191 million worth of coffee and other items in 2023, up by more than 267%. That was followed by casual-dining Korean barbecue concept KPOT, which saw sales of $297 million, up by almost 252%.

Other quick-service concepts in the top 10 fastest-growing chains are Salad and Go, HTeaO, and Playa Bowls.

Huckleberry’s Breakfast and Lunch, a family-dining concept, saw a healthy growth of nearly 47%. Top performing fast-casual concepts were Dave’s Hot Chicken, Just Salad, CAVA, and Huey Magoo’s.

On the other end, some of the fastest shrinking restaurants were fast-casual, too. In the “Oh yeah, what happened to them?” category are Fuddruckers and Corner Bakery, which saw sales declines of 21% and 22%, respectively. Au Bon Pain’s sales were down by 36%.

Boston Market’s collapse has been more widely reported on, having closed more than two thirds of its restaurants in 2023 — down to 91 units from 280. It saw sales plummet 57% to $149 million.

Quiznos continued its many-years-long descent, as sales fell by 14%.

Rounding out the list of fastest shrinkers are casual-dining concepts Romano’s Macaroni Grill, Grand Lux Cafe, Joe’s Crab Shack, TGI Fridays, and O’Charley’s.

Recently bankrupt Red Lobster saw sales shrink by just over 8% in 2023, to $2.17 billion.

 Meet 2024 top 500 biggest restaurant chains 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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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