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WAGAMAMA
Concept : The wagamama story began in 1992 when the first restaurant opened in London’s Bloomsbury. Inspired by traditional Japanese ramen bars, wagamama offers fresh Japanese-inspired food in a friendly, vibrant setting. Their pan-Asian style menu consists of side dishes, main meals, desserts and fantastic fresh juices. Their food is cooked fresh to order and arrives as soon as it's ready.
Size requirement : 2,500 – 5,000 square feet with a minimum of 25 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Wagamama currently has four locations open in Boston and 100+ locations in the United Kingdom.
Territory : Manhattan.
www.wagamama.com
THE SMITH
Concept : The Smith is a casual American Brasserie featuring breakfast, lunch, brunch and dinner menus with a selection of classic bistro dishes. Owners Jeffrey Lefcourt and Glenn Harris arecommitted to using the best possible ingredients in every dish they serve, seeking out local, natural, organic and sustainable products. The Smith bars offer menus of classic and signature cocktails made with fresh fruit and herbs, as well as local hand crafted beers on tap.
Size requirement : 9,000 - 11,000 square feet with a minimum of 40 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : The Smith currently has three locations open in Manhattan and are building their fourth.
Territories : NYC (greater metropolitan area), Boston, Philadelphia, Washington, D.C., Chicago, Miami, Los Angeles and Las Vegas.
www.ctrnyc.com
SBARRO
Concept : When Gennaro and Carmela Sbarro emigrated from Naples to New York in 1956, they brought the best of Italy with them. From their vision cast over 50 years ago, the Sbarro family’s time-honored recipes remain the inspiration for a menu crafted with passion, pride, and authenticity. Made-from-scratch dough prepared daily, San Marzano style tomato sauce, hand-shredded 100% whole milk mozzarella, and hardworking teams that roll up their sleeves to prepare pizza right before your eyes are just a few of the features that make Sbarro stand out.
Size requirement : 1,000 – 2,500 square feet, with a minimum of 15 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Sbarro currently has over 800 locations throughout the United States.
Territory : Manhattan.
www.sbarro.com
LUKE’S LOBSTER
Concept : It doesn’t take a master chef to make a great lobster roll. It takes great lobster. Luke Holden knows where to get the best stuff around. He buys 100% of his lobster in Maine, where he grew up, built his own skiff, and launched a lobster company while still in high school. The result is a deliciously fresh lobster roll that allows you to truly taste Maine at its best, with a clean conscience.
Size requirement : 800 – 1,200 square feet.
Venting requirement : Formal venting is not required.
Current locations : Luke’s Lobster currently has nine locations in New York, three locations in Washington, D.C. greater metro area and one location in Philadelphia.
Territory : Miami.
www.lukeslobster.com
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Washington, D.C.; and Miami, Florida.
Development plans : The Smith plans to open two locations per year over the next two years.
www.ctrnyc.com
MEXICUE
Concept : Mexicue is the brainchild of co-founders David Schillaceand Thomas Kelly, who began mixing the spicy, sultry flavors of Mexico with smoky and sensuous barbecue in their own Brooklyn kitchen. Their menu features deceivingly familiar tacos, sliders, quesadillas and tamales reinvented in tasty and surprising ways.
Size requirement : 1,800 – 3,500 square feet.
Venting requirement : Formal venting is not required.
Current locations : Mexicue currently has two locations open in Manhattan and are building a third. Mexicue food trucks travel throughout Manhattan and Brooklyn all week long.
Territory : Manhattan.
www.mexicue.com
BOQUERIA
Concept : Boqueria restaurants were inspired by the best tapas bars in Barcelona, where one can go at any time of night for a beer, glass of wine, and the best fast food known to man in a city known for its devotion to epicurean delights. Boqueria’s chefs offer a wide variety of "market fresh" specials with Spanish take on the best of the week's market, in addition to their everyday menu of favorites such as "Datiles con Beicon," "Patatas Bravas," and other tapas.
Size requirement : 2,500 – 5,000 square feet with a minimum of 25 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Boqueria currently has three locations open in Manhattan, one location in Hong Kong and one location in Washington, D.C.
Territory : Manhattan, Brooklyn, Boston, Philadelphia and Washington, D.C.
www.boquerianyc.com
THE MEATBALL SHOP
Concept : The first Meatball Shop debuted on New York City's Lower East Side in 2010. The mix-and-match menu of meatballs, made with fresh ingredients sourced from local purveyors and served in a warm and convivial environment, was an instant hit. Founded by childhood friends Daniel Holzman and Michael Chernow, four more locations opened in quick succession. Daniel also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011.
Size requirement : 1,600 – 2,500 square feet with a minimumof 20 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : The Meatball Shop currently has five locations in Manhattan and one in Williamsburg, Brooklyn.
Territories : NYC (Manhattan, Brooklyn and Queens), Boston, Chicago, Philadelphia and Washington, D.C.
www.themeatballshop.com
JERSEY MIKE’S SUBS
Concept : In 1956, Mike opened a small shop in the sea-side town of Point Pleasant, New Jersey, offering a unique product that was relatively new in American society – the submarine sandwich. In 1987, Mike's Subs became Jersey Mike's Subs and the concept began franchising. Today, the authentic taste – served Mike's Way™ with lettuce, onions, tomatoes, oil, vinegar and spices – is available nationwide. Certified Angus Beef top rounds are cooked right in the store, meats and cheeses are premium brands, and bread is fresh-baked each day.
Size requirement : 1,300 – 2,500 square feet, with a minimum of 17 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Jersey Mike’s Subs currently has two locations open in Manhattan and over 600 locations open throughout the U.S. Territory : Manhattan.
www.jerseymikes.com
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DICK’S LAST RESORT
Concept : “From rug rats to old farts, from high-class to no-class, from the top of the food chain to the bottom of the barrel, it’s funfor all and all in fun for all those who dare to enter!” Dick’s has always been known for its outrageous, surly, energetic waitstaff who inflict humor upon the guests. Dick’s makes everyone feel like they’re temporarily breaking the rules...and getting away with it! With live music, great food and plenty of drinks, there’s never a dull moment at Dick’s, which is how they earned their infamous reputation.
Size requirement : 4,000 – 8,500 square feet.
Venting requirement : Formal venting is required.
Current locations : Dick’s Last Resort currently has 13 locations open throughout the United States.
Territory : Manhattan.
www.dickslastresort.com
BUSTLER
Concept : Bustler Coffee is a self-service fast-casual coffee shop, offering guests the freedom to quickly acquire the beverage or food item of their choice without waiting to be served by a barista. All of the beverage and food products at Bustler are accessible from customer-facing taps and machines, and replenished behind the scenes by fast and knowledgeable staff. With local and international news programs on TV monitors, free wi-fi, and smooth traffic flow, Bustler provides the speed, convenience, quality and freedom of choice that New Yorkers demand.
Size requirement : 1000 square feet, with minimum of 20 feet of frontage.
Venting Requirement : Formal venting is not required.
Territory : Manhattan.
www.bustlercoffee.com
JOE’S PIZZA
Concept : Founded by Pino "Joe" Pozzuoli in 1975, Joe's Pizza is a "Greenwich Village institution" offering the classic New York slice for over 35 years. When Joe’s Pizza moved from their first corner location at Bleecker and Carmine Street and to a new space three doors down, Joe even brought the original pizza oven stone that is still being used today! Joe’s famous slice is as popular with the local residents as with the bridge and tunnel crowd that forms lines outside the door to get a quick bite after a night on the town.
Size requirement : 700 – 1,200 square feet.
Venting requirement : Formal venting is required.
Current locations : Joe’s Pizza currently has two locations open in Manhattan.
Territory : Manhattan.
www.joespizzanyc.com
CALEXICO
Concept : From the opening of the first Calexico food truck inManhattan, lines began to form. In their second year, Calexico won the Vendy Award for Best Street Food in New York City. Fast- forward a few years and instead of one cart they have a small fleet, as well as restaurants in the Lower East Side in Manhattan; and Red Hook, Greenpoint and the Barclays Center in Brooklyn. Calexico’s business has grown, but they still make the kind of food people like to eat: fresh, flavorful, and satisfying tacos and burritos.
Size requirement : 1,500 – 3,000 square feet with a minimum of 25 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Calexico currently has one location open in Manhattan and four in Brooklyn. Calexico food carts are stationed in Manhattan and Brooklyn all week long.
Territory : NYC (Manhattan, Brooklyn and Queens) and Long Island.
www.calexico.com
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CANTINA LAREDO
Concept : Cantina Laredo serves modern Mexican cuisine in a sophisticated, vibrant atmosphere. The Mexico City style menu includes grilled fish, chicken and steaks complimented by signature sauces such as chipotle-wine with portobello mushrooms or sautéed artichoke hearts and roasted red bell peppers. Their award-winning signature margarita, the Casa Rita, is made from fresh lime juice and the finest tequila.
Size requirement : 6,500 – 12,000 square feetwith a minimum of 40 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Cantina Laredo currently has 35 locations open throughout the United States.
Territory : Manhattan.
www.cantinalaredo.com
TOBY’S ESTATE
Concept : Toby’s Estate are passionate about all things coffee, tea and chocolate. Toby's Estate loves sharing this passion through tastings, through industry-leading barista training, and through their everyday cafe practice, where they strive for the highest quality in the cup. Toby's Estate trades in quality product and service with integrity and without compromise - All of their business relations are fair and sustainable.
Size requirement : 400 - 1,200 square feet with a minimum of 13 feet of frontage.
Venting requirement : Formal venting is not required.
Current locations : Toby’s Estate opened their first U.S location in Williamsburg, Brooklyn and are building their second Manhattan location. Toby’s Estate currently has six locations in Australia, with cafes under development in Paris and Singapore.
Territory : Manhattan.
www.tobysestate.com
REVIVER
Concept : Presenting exceptionally delicious food that finally gets healthy right, Reviver is redefining healthy. By pairing the recipes of a world-renowned chef with the scientific expertise of a top nutritionist, Reviver has established a comprehensive set of specific, evidence-based nutritional guidelines to which every meal on the menu conforms, taking the guesswork out of eating well.Reviver prides itself on taste, nutrition, and convenience served in a comfortable and unpretentious atmosphere.
Size requirement : 2,000 – 2,500 square feet,with a minimum of 20 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Reviver currently has one location openin Manhattan.
Territory : Manhattan.
www.revivernyc.com
BLAZE PIZZA
Concept : Exceptional quality at freakishly fast speed is what BlazePizza is all about. Executive Chef Bradford Kent (aka "The Pizza Whisperer") combines fresh, made-from-scratch dough with healthful, artisanal ingredients to create pizzas that range from inventive to classic. A blazing hot oven + dedicated pizzasmith + 120 seconds = fast-fire’d, perfectly crisp perfection.
Size requirement : 1,500 – 2,500 square feet, with a minimum of 17 feet of frontage.
Venting requirement : Formal venting is required.
Current locations : Blaze Pizza currently has locations in Southern California and 24 stores in development throughout the United States.
Territories : Manhattan.
www.blazepizza.com
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III FORKS
Concept : The III Forks dining experience is like no other, beginning with signature foyers that greet guests with an array of over 1,500 fine wines in spectacular glass wine rooms. From thick signature cuts of USDA Prime Beef to ocean-fresh fish and buttery lobster, the food at III Forks is perfectly prepared, fresh, and made to order.
Size requirement : 6,500 – 13,000 square feet with a minimum of 40 feet of frontage
Venting requirement : Formal venting is required.
Current locations : III Forks currently has locations in Austin, Dallas and Houston,Texas; Palm Beach Gardens, Jacksonville and Hallandale, Florida; and Chicago, Illinois.
Territory : Manhattan.
www.3forks.com
VELVET TACO
Concept : The team at Velvet Taco admit that their food may not really change the entire world, but it's pretty freakin' great.Inside Velvet Taco, the chefs make their own fresh tortillas to wrap delicious fillings like homemade rotiserrie chicken, slow roasted pulled pork and cornmeal fried oysters. Their drink menu includes a wide variety of beers, soda, kambucha, and margaritas and sangria made with fresh fruit and sorbet. To end the meal, they offer a truly decadent homemade red velvet cake.
Size requirement : 1,500 – 2,000 square feet with a minimum of 20 feet of frontage.
Venting Requirement : Formal venting is required.
Territory : Manhattan.
www.velvettaco.com
CHUTNEY KITCHEN
Concept : Founders Silu Sao, Pankaj Amin and John Moon combined their years of culinary, small business and investing experience to create Chutney Kitchen, a concept that caters to diners who love Indian flavors, but prefer the speed and comfort of an American atmosphere. Offering fresh, fast Indian food that is healthfully prepared, Chutney Kitchen allows guests to build their dishes using a variety of fresh meats, sauces, chutneys andvegetables.
Size requirement : 1,200 – 2,000 square feet with a minimum of 20 feet of frontage.
Venting Requirement : Formal venting is required.
Territory : Manhattan.
Current locations : Chutney Kitchen will open their first location in February 2015.
www.chutneykitchen.com
MINUS 5°
Concept : Created in New Zealand, minus5° is a bar whereeverything inside is made of ice; the walls, the bar, the sculptures, the seats and even the glasses for their famous vodka-based cocktails. Named for its constant frosty temperature of minus five degrees, once inside guests are kitted out in Eskimo-like ice gear to explore the ice bar and relax on ice couches covered in deer skin, while sipping on a wide range of cocktails using premium vodkas served in custom-designed glasses made from artesian water.
Size requirement : 3,000 - 4,000 square feet primarily on the 2nd floor or basement with a small storefront on the ground floor.
Venting Requirement : Formal venting is not required.
Territory : Manhattan (Times Square).
Current locations : minus5° currently has locations in Orlando, Manhattan, Las Vegas and the Cayman Islands.
www.minus5experience.com
