Last week, Nation’s Restaurant News announced the winners of their yearly award honoring the hot concepts of the year and the emerging restaurant chains showing the greatest growth potential. Sam Oches, editor-in-chief of NRN, shared, “It’s a long journey from restaurant startup to national success story, and there are hundreds of brands that are attempting that journey by scaling their menus and systems into new markets. With Hot Concepts, we aim to identify a select number of those brands that we’d bet have the best shot at finding a mainstream audience.”
Wondering who made the cut and what their business model is? We can safely say they are all very different. From a social entertainment concept to a full-service Asian concept and a fast-casual taco establishment, they are nothing if not diverse.
Let’s explore the six innovative brands that can lay claim to the 2024 NRN Hot Concept winners. May they inspire you to greatness.
Puttshack
Puttshack is the only social eatertainment concept to receive the Hot Concept title. A high-tech mini golf establishment with chef-driven food and beverages and an award-winning design, it has taken the U.S. by storm after starting across the pond. Their patented Trackaball™ tracks your game, including strokes and hazards, and gives or takes away points based on how you play.
They are also rolling out a Challenge Hole, which debuted at their Addison, Texas, location and is expected to find its way to all sites by the end of 2024. This private playing experience is designed for groups, giving you your own interactive stationary space that includes a 65-inch digital screen and optical sensors that allow for competitive gameplay while enjoying full-service dining.
Puttshack currently consists of 18 locations, with 14 of those in the U.S. They are expected to exceed their goal of opening 25 by the end of 2025. The brand was founded in 2018 by Adam Breeden (Flight Club, AceBounce, All Star Lanes) and brothers Steven and Dave Jolliffe (Topgolf).
Mecha Noodle Bar
This full-service Asian comfort food concept defines its target within its name. Mecha means “mom and pop” in Vietnamese, a name that pays homage to the creators’ parents. Tony Pham and Richard Reyes founded Mecha Noodle Bar in 2013 on a shoestring budget but with a strong work ethic derived from their immigrant parents.
These childhood friends set about creating a communal setting that connected people through good food. They specialize in broth-based noodle dishes and Asian-inspired drinks like boozy bubble teas. Paying it forward and building something bigger than themselves is a central theme, and their program, Eat Justice, donates a percentage of their income to various nonprofit organizations. Currently, that translates to $20,000 every month.
Mecha Noodle Bar currently has 10 locations and is growing.
Angry Chickz
This Nashville hot chicken concept began its journey in 2017 when its founder, David Mkhitaryan, tasted Nashville hot chicken for the first time. Having worked as a cook at their family’s restaurant for years, he had the background and experience to come up with his own version of the perfect spicy chicken tender. His wife and best friend joined him in East Hollywood, California, and Angry Chickz was born.
The brand currently consists of 26 locations and is on a rapid expansion plan.
Toastique
Toastique is all about health, natural light, and beauty. Their tagline is “Nourish every moment.” Their mission is to “make eating healthy accessible and exciting, simple to understand and appreciate, and easy to enjoy.” This boutique gourmet toast and juice bar boasts 29 units, making it the Hot Concept with the most locations.
Brianna Keefe, its founder, was elected to “Forbes 30 Under 30” in 2022, a list that represents some of the brightest young entrepreneurs and leaders. You’ll find gourmet toasts on the menu like Spicy Crab with lump crab, Swiss and fontina, sriracha aioli, tomato, lettuce, jalapeno, and microgreens. Other offerings include bowls, cold-pressed juices, smoothies, and wellness shots.
Tacombi
This fast-casual, authentic Mexican taqueria began its journey in 2006 on the balmy beaches of Yucatan. Dario Wolos, the founder and CEO, started the first taco stand in a small 1963 converted VW bus with seats removed and replaced by cooking equipment. From there, Tacombi found its way to a garage in downtown New York and on to neighborhoods in Washington, D.C. and Miami.
Their mission is “Connecting you to Mexico!” They currently have 22 locations and are gearing up for major expansion plans with investor Danny Meyer, founder of Shake Shack and Union Square Hospitality Group.
Rodney Scott’s Whole Hog BBQ
This barbecue joint is the baby of the bunch, with five current locations in Alabama, South Carolina, Georgia, and Tennessee. Whole hog cooking is an art that Rodney Scott and Nick Pihakis of Pihakis Restaurant Group appreciated so much that Rodney Scott’s Whole Hog BBQ came into being.
It starts with hardwood burned down to embers in BBQ pits and placed carefully under the meat. This traditional cooking technique is being passed down to new generations, training pitmasters in the skills required for this cooking method. You’ll find pulled pork shoulders and sandwiches, pulled chicken, rib sandwiches, brisket chili, pork skin nachos, and more on the menu.
As you can see, the up-and-coming hot concepts are extraordinarily different. The one thing they have in common is a restaurant born of passion.
At Emerging Concepts, we help clients such as Puttshack develop their expansion plans by evaluating real estate concepts across the nation. To learn more about our process or to schedule a consultation, contact Emerging Concepts today.
