Chef-Driven Restaurant Franchises

Chef-Driven fast casual concepts are on the rise, as professionally trained chefs and celebrity chefs seek to benefit from the growth vehicles provided by fast casual formats and franchising. What's not to like about higher quality, chef-crafted fare at fast casual prices?

Click to Download the Report from the National Restaurant Association

Click to Download the Report from the National Restaurant Association

For 2016, the NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) to find out what the hottest menu trends will be. #2 - CHEF DRIVEN FAST CASUAL CONCEPTS
— National Restaurant Association
The Chipotle Effect: How Chefs Are Reinventing Fast Food.... a tidal wave of top chefs and restaurateurs suddenly flooding into the fast-food market.
— Wall Street Journal
Slapfish Founder, Chef Andrew Gruel - Star of "Say it to My Face" on A&E's FYI Network

Slapfish Founder, Chef Andrew Gruel - Star of "Say it to My Face" on A&E's FYI Network

Why are Chef-Crafted Fast Casual Brands on the Rise, and More importantly... why franchise?

  • INNOVATION: Professionally trained chefs create more innovative menus and proprietary recipes
  • QUALITY: Higher quality, gourmet quality food at fast casual prices
  • PUBLICITY: Celebrity chefs gain additional publicity and exposure for franchise chains
  • FOOD FOCUS: The focus is on the food. Customers vote with their mouths and wallets
  • OPERATIONS & SYSTEMS: Professionally trained, experienced chefs optimize efficiency and training in the kitchen, making chef-crafted fare simple for franchisees to replicate. Consistency is key
  • LEADERSHIP: Chef-driven concepts typically bring in a seasoned chain-management team to lead growth & development

Fransmart Chef-Driven Franchises