35/Hungry Howie’s Pizza
Year founded: 1973
units: 578
Signature product(s): Pepperoni Pizza with Butter Crust
Since the brand began franchising in 1983, conservative and managed growth has been the key strategy behind Michigan-based Hungry Howie’s development philosophy. But others might view what is conservative to Hungry Howie’s as aggressive.
The chain plans to open 40 to 50 units this year. New locations will be a mix of carryout/delivery strip-center stores and buffet restaurants in Florida aimed to attract tourists. Typical stores are in strip centers with a video or convenience store.
International growth is not ruled out, either. Howie’s executives say they plan to approach that cautiously, too. On the other hand, Howie’s is moving full-steam ahead in R&D. New products are tried in the chain’s test kitchen every Friday. That’s where Hungry Howie’s new whole-wheat and multigrain crusts were born.
Like many others in the pizza business, Howie’s has adopted online ordering. Now customers can order their choice of eight flavored crusts on the Internet—not bad for a chain that started out of a former burger stand.
30/Au Bon Pain
Year founded: 1978
units: 200+ worldwide
Signature product(s): Turkey Club Sandwich, Caesar Chicken Wrap, Broccoli Cheddar Soup, Blueberry Muffin
The health-conscious guest is always welcome at Au Bon Pain, which has evolved from a French-style bakery serving decadent baked goods to a modern eatery promoting the new 200-calories-or-less Portions line. The chain’s heritage baked goods, however, are still part of the menu.
This year, Au Bon Pain plans to open 10 to 20 units in existing markets as well as new markets, including Kuwait and Dubai. And the new Portions line, now limited to lunch, will expand to include breakfast and dessert selections this fall.
30/Ben & Jerry’s
Year founded: 1978
units: 430+ scoop shops and 11 PartnerShops* in the U.S.; 150+ international stores
Signature product(s): Cherry Garcia, Chocolate Chip Cookie Dough, Chocolate Fudge Brownie, and Chunky Monkey
Despite its purchase by multinational Unilever in its 22 year, Ben & Jerry’s remains a brand with its own flavor.
To wit: Two of the four Ben & Jerry’s flavors introduced this year are aligned with charitable causes. The first, ONE Cheesecake Brownie, hit scoop shops and grocery stores in April and was created to draw awareness to ONE.org, a campaign to end world poverty. The second, Imagine Whirled Peace, features fudge peace signs and toffee cookie pieces. Ben & Jerry’s partnered with Peaceoneday.org and the John Lennon estate in creating the flavor.
Expect to see Ben & Jerry’s commitment to social responsibility continue. It is as much a part of the company’s corporate culture as its commitment to using natural and local ingredients in its ice cream.
30/Mimi’s Cafe
Year founded: 1978
units: 132
Signature product(s): Chicken Pot Pie and the French Quarter
Though in its second decade, fast-casual concept Mimi’s Café took a thoroughly modern approach to menu development when it rolled out smaller portions in May. Called “Just Enough,” the lunchtime menu features petite versions of dishes such as Mimi’s Meatloaf, Pasta Jambalaya, and Parmesan Crusted Chicken Breast priced from $7.99 to $8.99. Consumers clamoring for lower-cost options made the line successful enough for Mimi’s to develop a “Just Enough” menu for the dinner daypart, which debuted in June.
On the expansion front, 15 new company-owned stores are planned for this fiscal year.
Averaging just less than 6,800 square feet, restaurants can seat about 225 guests. More than half offer a full bar. Strategic sites include big box centers.