6 restaurant concepts to copy

It’s a buyers’ market for consumers these days. Fine dining chefs are migrating to fast casual. Customizable options abound for everything from rice bowls to doughnuts. And food trucks, mail-order meal kits and third-party delivery services mean diners, even captive audiences, barely have to lift a finger—unless you count pushing “send” on their smartphones—before they’re unwrapping Instagram-worthy grub.

Enterprising foodservice directors are seeing the challenge and raising their game, matching off-site options with more variety, quality and creativity. To help FSDs stay ahead of the competition, we’ve rounded up some of the trends currently driving the restaurant market that should also be on your radar.

1. Mendocino Farms: Sandwiches and beyond

Many sandwich spots boast high-quality ingredients, but this California chain takes it to another level with farm-fresh, chef-driven choices such as duck confit, pork belly, housemade pickled daikon and horseradish ricotta crema—all in a neighborhood-friendly gathering space. Last year, Whole Foods became a minority partner with plans to incorporate branded Mendocino Farms units into its grocery stores.

2. Tava Indian: Bowls and ‘burrotis’

Taking a spin in Chipotle’s wheelhouse, this concept does ethnic, customizable and limited menu—only with Indian fare. Its signature menu item, burrotis, begins with housemade roti bread (instead of tortillas). Then guests choose a protein—chicken, lamb, chickpeas or crumbled cheese, tomatoes and peppers—a sauce and one of five chutneys to add or dip. Locations include both freestanding units and a stall in a shopping mall food court.

3. Nekter Juice Bar: Cold pressed, hot following

Whole fruit on display and countertop equipment drive home the fresh, healthful theme of this juice concept, built on smoothies and raw juices cold-pressed in house. Now, it’s extending its reach with acai bowls, salads, snacks and cold-brew coffee. And capturing return business by launching its own home-delivered juice cleanse program.

4. Fizz Soda Bar: Old-fashioned ice cream parlor meets Starbucks

Filling the opportunistic “third place” lane, Fizz takes the old-time soda fountain and recasts it a la Starbucks. Soda drinks (house-made popular flavors like cola, as well as floats and pre-bottled artisan brands) get the full handcrafted treatment, tapping into the mixology movement, minus the booze. There are even shots—of syrup, inviting customers to add a jolt of flavor to their fizz.

5. Steel City Pops: New-age popsicles

Treats get the healthful treatment at this ice-pops-only Southern concept. It promotes its small-batch, all-natural, seasonal organic and local-when-possible ingredients. Supplementing its 11 brick-and-mortar locations (including one at Texas Christian University’s student union) are several Pop Carts, which can be hired out for private events.

6. Callie’s Hot Little Biscuit: Southern comfort food updated

A limited menu, limited hours and minimal equipment needs suit the small footprint. The grab-and-go breakfast and brunch spot is all Southern charm, offering downhome biscuits and biscuit sandwiches, pimento cheese sandwiches and more ambitious items, like biscuit bowls filled with shrimp and grits.