In the fourth year of our now-annual NextGen 25 list, this report continues to spotlight polished full-service concepts that are prioritizing growth—but not at any cost. The NextGen Casual movement is marked by restaurants and leaders who aren’t afraid to take risks for the sake of improvement and for the pursuit of excellence. That can mean turning away prospective franchise partners if they don’t align with your values, and it can also mean saying yes to costly investments in people, culture, training, or upgrading outdated tech or infrastructure.
From Red Phone Booth’s speakeasy membership club to KPOT Korean BBQ’s unique service style, these restaurant concepts vary widely in approach, cuisine type, and size—from one location to over 100—but are united in a common mission to create amazing dining experiences for guests that go beyond the ordinary. These brands are setting new culinary benchmarks with menus that intrigue and inspire, designing atmospheres that transport diners to other countries and cultures, and elevating hospitality standards to make guests feel truly valued, and there’s no better example of a brand doing this than the brand that leads the past of this year’s NextGen 25 list: Mellow Mushroom.
Whether these brands are eyeing the franchise horizon, growing regionally or internationally, or working on hiring the right support team to empower future growth, each restaurant in our NextGen 25 list brings something special to the table. Though their growth strategies may differ, the end goal is the same: to make a lasting mark on the full-service restaurant industry for years to come.
Without further ado, FSR presents the 2025 NextGen 25 list.
CHECK OUT PREVIOUS NEXTGEN 25 BRANDS:
Mellow Mushroom
HQ: Atlanta
Units: 170
Founded: 1974
Mellow Mushroom has spent 50 years cultivating a loyal following with its psychedelic aesthetic, stone-baked pizzas, and commitment to individuality. What began as a quirky counterculture hangout has evolved into a 170-unit full-service brand known for its vibrant artwork, community feel, and emphasis on craft. Each restaurant is designed with original art and local character, creating stores that feel one-of-a-kind while still being unmistakably Mellow.
The brand is defined by its focus on quality: dough made from five simple ingredients and single-source Appalachian spring water; preservative-free cheese and all-natural proteins; a proprietary mozzarella blend; and a signature gluten-free offering made without cross contamination. Menu innovation maintains that same philosophy—from seasonal LTOs like Taco Nirvana to the fan-favorite Mellow Rollz—balancing creativity with consistency.
“Adhering to those standards and being fixed on those principles is part of the reason that we have basically blind loyalty in many instances. You still have to deliver the goods, you’ve got to make the food properly, you have to have great service—but we’ve always stayed aligned with our principles,” says CEO Richard Brasch.
In late 2023, Mellow Mushroom debuted its largest rebrand to date, modernizing its logo, mascot, signage, and digital experience. The update created cohesiveness across markets while still allowing local artistic expression—a core piece of Mellow’s identity. The brand continues to support franchisees with clearer guidelines and recognition in an increasingly competitive landscape.
Looking ahead, Mellow Mushroom is expanding thoughtfully. Its new Project Wonderland prototype reduces footprint and operational complexity, introducing counter service and pre-batched cocktails while maintaining food standards. Early performance shows strong margins and increasing off-premises mix.
Still privately held, the brand remains focused on long-term stewardship, intentional growth, and delivering the unmistakable Mellow experience for the next generation of guests.
READ THE FULL STORY HERE.
The Big Biscuit
HQ: Kansas City, Missouri
Units: 29
Founded: 2000
In the crowded breakfast and brunch category, The Big Biscuit has carved out a niche built on speed, simplicity, and soul. Founded in 2000 and acquired a decade later by father-and-son duo David and Chad Offerdahl, the brand has grown to 29 locations across four states—thanks to what Offerdahl calls “a culturally rich, operationally sound brand that stays true to its roots.”
“My dad and I first experienced The Big Biscuit as guests at the original location in Independence, Missouri, and we immediately felt the brand’s warmth,” Offerdahl recalls. “We saw the potential to grow something special without losing the heart of what made it great.”
Under his leadership, The Big Biscuit has embraced a quick-service-inspired operating model that still delivers full-service hospitality. “Speed-to-table is one of our biggest differentiators,” Offerdahl says. With average wait times of six minutes and table turns of just 35 minutes, the brand runs like clockwork while maintaining a family-friendly atmosphere.
Offerdahl’s philosophy is clear: “We stay curious, but as our tagline says, we don’t mess with breakfast.” That mindset has guided the brand through its largest menu refresh in five years, bringing new seasonal items alongside signature favorites like biscuits and gravy and hand-breaded chicken tenders.
The Big Biscuit’s 2:30 p.m. closing model also supports its people-first culture. “Early closing means no doubles, better work-life balance, and less burnout,” Offerdahl says. “It’s part of our DNA.”
Now, with franchise agreements secured and expansion underway, Offerdahl remains focused on sustainable growth. “We’re building a national breakfast brand,” he says. “To grow intentionally, invest in great people, and scale without losing what makes us special—that’s always been the vision.”
READ MORE:
NextGen Brand Builders: Chad Offerdahl Keeps The Big Biscuit Fast, Fresh, and Focused
With a Steady Hand in Breakfast, The Big Biscuit Plots Expansion Across the Midwest and Beyond
Red Phone Booth
HQ: Atlanta, Georgia
Units: 7
Founded: 2016
Red Phone Booth is a “time machine with modern standards,” according to founder Stephen de Haan. Inspired by his grandfather, a Prohibition-era pharmacist who “entertained like it was an art form,” de Haan built a concept that transports guests to the elegance and intrigue of the 1920s, centered around its hidden entrance through restored London red phone booths requiring a secret entry code.
“I wanted to build a place that treated classic cocktails with the same respect a great kitchen gives a foundational recipe,” de Haan says. “Red Phone Booth is my answer to a simple question: ‘What would an upscale members-forward speakeasy look like if you obsessed over every detail, the entry ritual, the glassware, the ice program, the air you breathe, without losing the warmth and joy of a night out?’”
The first Red Phone Booth location opened in 2016 in downtown Atlanta, followed by a second location in nearby Buckhead. Since then, the concept has expanded its classy prestige to markets including Miami; Dallas, Texas; and Nashville, Tennessee. Under the guidance of parent company Roaring Franchises, the brand has also announced locations opening soon in Tampa, Florida, and Durham, North Carolina, which will mark seven total locations by the end of 2025.
Behind the curtain, Red Phone Booth operates like a high-end restaurant group with recipe books, prep lists, and air filtration systems that refresh the air in minutes. Its curated cocktail list features classics like the Smoked Old Fashioned and Aviation, alongside Italian small plates and Neapolitan-style pizzas.
As the concept expands nationwide from Atlanta to Dallas, de Haan notes the concept will stay selective, both in where they expand to and who they choose to partner with. “Growth is great, but the concept only works if it feels special. We are in this for the long run,” he adds.
READ MORE: What Is Red Phone Booth? Inside the Secret Speakeasy Expanding Across the U.S.
Cooper’s Hawk
HQ: Downers Grove, Illinois
Units: 70
Founded: 2005
Founded in 2005 by CEO Tim McEnery at just 29 years old, Cooper’s Hawk Winery & Restaurants has grown into one of the nation’s most admired experiential dining brands, now spanning 70 locations across 11 states.
At the heart of its success is the Cooper’s Hawk Wine Club—the largest in the world with more than 800,000 members. Each month, members receive a new handcrafted wine, tasting notes, and recipes, along with exclusive perks such as wine tastings, rewards, special events, and curated travel experiences. This sense of community has become a defining feature of the brand, uniting members who share a love for great wine, food, and connection.
Behind the scenes, Cooper’s Hawk partners with premier vineyards across California, Oregon, Chile, Argentina, Australia, and Italy to produce more than 50 varietals that have collectively earned over 600 awards. Each restaurant blends a modern casual dining room, Napa-style tasting room, and retail marketplace, while Executive Chef Matt McMillin and Master Sommelier Emily Wines lead the brand’s culinary and beverage innovation.
McEnery has built a team of more than 4,000 employees who embody a culture of humility, respect, and personal growth—values that mirror his mission to connect people through food, wine, and hospitality. Nearly two decades later, Cooper’s Hawk continues to redefine modern dining: accessible, elevated, and deeply rooted in community. With thoughtful expansion from Georgia to Illinois and beyond, each new location reflects the brand’s core belief that sharing food and wine creates meaningful connections and lasting memories.
KPOT Korean BBQ
HQ: East Brunswick, New Jersey
Units: 100+
Founded: 2018
In just seven years, a New Jersey–based brand that blends Korean barbecue and an Asian all-you-can-eat hot pot experience has grown to more than 100 locations nationwide. Founded in 2018 by four friends under the umbrella of Vertex Hospitality, KPOT has rapidly become one of the country’s fastest-growing restaurant brands. Vice president Victor Chow attributes the meteoric rise to both timing and cultural openness. “America and Americans are open to something that’s a little bit more interesting than a decent burger or a sandwich place,” he previously told FSR.
At KPOT, diners order and cook meats, vegetables, and soup bases tableside—turning dinner into a social event. Each 8,000-square-foot restaurant features a full-service bar, vibrant atmosphere, and buffet-style options, making the experience approachable for both seasoned fans and first-timers. Staff act as “sherpas,” guiding guests through the process.
The concept’s success has also fueled opportunity. Most of KPOT’s locations are franchise-owned, and Chow says many franchisees are first-time business owners and immigrants, similar to his parents. “If I could help somebody achieve that American dream, become a boss of their own small business, and have it make decent money, I felt that I did something good for the day,” he says.
With expansion across 35 states and no signs of slowing down, KPOT is proving that the next frontier of full-service dining might just be bubbling right in front of guests—one hot pot at a time.
READ MORE: How KPOT Korean BBQ & Hot Pot Opened Over 100 Locations in Three Years
Cantina Laredo
HQ: Dallas, Texas
Units: 13
Founded: 1984
After more than four decades in operation, Cantina Laredo continues to bring a modern edge to upscale Mexican dining while honoring its roots. Founded in 1984 by Gilbert Cuellar Jr. with a mission to deliver refined Mexican cuisine north of the border, the brand has evolved under Consolidated Restaurant Operations without losing sight of its founder’s vision.
“We keep evolving the food and we’re doing twists on traditional Mexican food offerings,” says president of operations David Wierman. “The best example on our menu would probably be the ahi tuna tacos,” he adds, describing the sushi-grade tuna, pickled onion, and chipotle aioli layered over a crispy tortilla.
With 13 restaurants across Texas, Florida, Georgia, Arkansas, Missouri, Minnesota, and Virginia, Cantina Laredo has found success in both suburban and downtown markets—and increasingly, in airports. Its newest opening at Atlanta’s Hartsfield-Jackson International Airport marks the brand’s third airport location, joining units at Dallas Fort Worth and Love Field. “We have been fortunate to partner with experienced airport operators who don’t try and reinvent the wheel,” says president of franchise operations Mike Flippo. “They recognize the value of the Cantina Laredo brand and focus their management teams on executing the brand standards.”
From ahi tuna tacos to blood orange margaritas, the menu reflects Cantina Laredo’s philosophy of innovation and authenticity. “We’re always trying to focus on what the next cutting-edge flavor profile will be,” says Wierman. “We’re always trying to push the envelope on menu ideation.”
READ MORE: Cantina Laredo Honors its Roots While Chasing Modern Mexican Cuisine
Sunny Street Café
HQ: Columbus, Ohio
Units: 22
Founded: 2007
For Sunny Street Café, the secret to growth is simple: Lead with heart, hospitality, and homestyle food. Founded by Mike Stasko Sr. in 2007 and now led by his son, Mike Stasko Jr., the Columbus-based breakfast-and-lunch brand has doubled down on its mission to serve communities with warmth and authenticity—while positioning itself to outpace legacy all-day breakfast chains.
“Brunch offers people a lifestyle or experience they typically can’t find in the restaurant industry,” says Stasko Jr. “Remaining in this segment was crucial to us and became ingrained in our brand culture.”
With 22 restaurants across Ohio, Missouri, and Texas, Sunny Street Café has achieved double-digit sales growth for two consecutive years, driven by its scratch-made menu and strong off-premises business. Breakfast favorites like Banana Bread Oatmeal, Migas Breakfast Tacos, and Homemade Corned Beef Hash—paired with brunch cocktails like the Palm Fizz—anchor a menu designed to feel both comforting and fresh.
Stasko credits Sunny Street’s success to its people-first philosophy. “We positioned ourselves during the pandemic to take care of our people because we knew our customers would come for their service and smiles,” he says. Now, as the brand prepares for its next growth phase, franchising will fuel expansion into new markets across the Southeast and beyond—without compromising its core mantra: family-owned, people-driven, and here to stay.
READ MORE: Sunny Street Cafe’s Expansion Feeds Growing Appetite for Brunch
Jefferson’s
HQ: Lawrence, Kansas
Units: 37
Founded: 1991
Jefferson’s is proving that scaling a franchise doesn’t mean sacrificing its neighborhood soul. Founded in 1991 in Jacksonville, Alabama, the concept began as a college-town sports bar and grew into a full-fledged community gathering place known for its double-dipped wings, hand-pattied burgers, and fresh oysters.
President Brandon Graham, who rescued the brand’s flagship Lawrence, Kansas restaurant from near-bankruptcy 15 years ago, now leads Jefferson’s expansion across the Mid-South while fiercely protecting its family-friendly, budget-conscious identity. “We have a leg up over the competition by being a little bit smaller, more nimble, and involved heavily with franchisees and the communities that we operate in,” Graham says. “I think that’s part of the magic elixir of the wins that we achieve.”
Roughly 65 percent of Jefferson’s locations are owned by former employees—a testament to its people-first culture and grassroots growth. The brand’s new cooperative marketing fund empowers franchisees to invest in hyper-local outreach, while an evolving menu keeps game-day favorites fresh and relevant.
As Jefferson’s eyes 100 locations within the next decade, its mission remains grounded in community and connection. “At the end of the day,” Graham says, “we take very seriously the fact that we are selling one of the American Dreams of business ownership, and we want to make certain that we do the best we can to have those dreams fulfilled and be successful.”
READ MORE: 37-Unit Jefferson’s Balances Small-Town Vibes with Franchise Success
PopStroke
HQ: Jupiter, Florida
Units: 17+
Founded: 2018
PopStroke is redefining the modern entertainment experience by fusing cutting-edge technology with an all-ages love of golf, dining, and fun. Founded by former Wall Street executive Greg Bartoli and backed by Tiger Woods’ TGR Ventures, the brand has grown more than 240 percent since January 2023, with 20 locations expected by year’s end and long-term goals of 150–200 venues nationwide.
Bartoli credits PopStroke’s success to its vertically integrated tech ecosystem. Through his company Heard Technology, he built a proprietary mobile app that powers nearly 80 percent of all transactions, allowing guests to keep score digitally, order food and drinks anywhere on property, and leave instant feedback managers can act on in real time. “If you’re relying on 15 different third-party software systems, you’re stuck,” Bartoli says. “It’s really enabled us to unlock a long road.”
Each PopStroke blends world-class putting courses with a full-service restaurant and bar—soon to be branded Bar Tenders—serving scratch-made fare, craft cocktails, and ice cream. New prototypes, including a cold-weather venue in Nashville, will accelerate expansion into untapped markets like Chicago, New York, and Denver. As Bartoli puts it, PopStroke is “building an experience that resonates with everybody”—from families and kids to date-night crowds and golf enthusiasts alike.
READ MORE: Why PopStroke is Poised for a Tech-Fueled Growth Push
Breakfast Republic
HQ: San Diego, California
Units: 16
Founded: 2015
Celebrating its 10-year anniversary this year, Breakfast Republic has evolved from a scrappy San Diego startup into a rising NextGen Casual concept that has grown to the double digits. Founder and CEO Johan Engman started his hospitality career as a dishwasher after immigrating from Sweden. One key decision for Engman was to make the cuisine unmistakable in the name of his new concept. Breakfast Republic—a nod to the Golden State’s original moniker, the California Republic—left no doubt about what was on the menu. “Hence, with a name like Breakfast Republic, it’s pretty hard to think we’re an Italian steakhouse,” he quips.
At the time in San Diego, Engman says, “When I looked around at breakfast places [near the first location of Breakfast Republic], it was kinda all the same—booths, tables, chairs, sugar caddies. There was no effort, I thought. So I wanted to put a lot of emphasis on standing out.”
Known for its quirky interiors, tongue-in-cheek merchandise, and playful menu, the concept has become a staple of San Diego’s brunch scene. Favorites include the Jurassic Pork Benedict, Pineapple Upside Down Pancakes, and Mr. Presley French Toast—alongside an inventive cocktail lineup featuring bacon-topped Bloody Marys and guava mimosas.
Breakfast Republic now anchors Engman’s Rise & Shine Hospitality Group, which operates 23 restaurants under multiple morning-focused brands. Despite its growth, Engman has remained fiercely independent—eschewing private equity to preserve quality, ethics, and a people-first culture. The brand sources locally, uses pasture-raised eggs, composts food waste, and donates $1 from designated menu items to community nonprofits through the Rise & Shine Foundation.
From humble beginnings to a 16-unit powerhouse, Breakfast Republic embodies the new wave of socially conscious, creatively driven breakfast dining. With eyes set on future expansion—including potential growth in Texas—Engman continues to prove that passion, integrity, and a good cup of coffee can take a local favorite national.
READ MORE: Breakfast Republic’s Journey from Scrappy Startup to Beloved Brand
Grumpy’s
HQ: Orange Park, Florida
Units: 5
Founded: 1999
Led by president and CEO Daniel DeLeon, award-winning franchise Grumpy’s continues to grow while staying true to its roots of comfort food and warm Southern hospitality. Core to Grumpy’s DNA is scratch home-style cooking and “serving a hungry-person’s portion at a working-class price.” With five Northeast Florida locations and expansion plans across the Southeast, the family-friendly concept continues to serve as a true neighborhood gathering place—where quality, consistency, and community come first.
READ MORE:
Inside the Rebirth of Grumpy’s Restaurant
The ‘Queen of Grumpy’s’ on Legacy, Leadership, and Growing a Restaurant Brand That Lasts
Broken Yolk Café
HQ: San Diego, California
Units: 41
Founded: 1979
For nearly five decades, Broken Yolk Café has been a trailblazer in the daytime dining space, bringing a taste of the California coast to communities nationwide. Since opening its first café in Pacific Beach in 1979, the brand has built a loyal following for its hearty, scratch-made breakfasts, signature benedicts, and creative brunch cocktails served in bright, laid-back spaces that celebrate life “on the sunnyside.” Now with 41 locations across the U.S., Broken Yolk Café is expanding beyond its West Coast roots into key growth markets like Texas, Arizona, Nevada, and Idaho via franchising.
Batbox
HQ: Addison, Texas / Monterrey, Mexico
Units: 30 (1 in U.S.)
Founded: 2019
Batbox is reimagining America’s pastime for a new generation. This fall, the Mexico-born social entertainment brand opened its first U.S. location in Addison, Texas—a 13,000-square-foot venue combining 10 immersive baseball simulators with a full-service sports bar and elevated food and beverage program. Using proprietary software and state-of-the-art simulation technology, Batbox offers realistic gameplay, personalized player profiles, and rewards-based experiences that merge sport, tech, and hospitality. Backed by $10 million in funding, including investments from EMERGING Fund, the company is now expanding its platform through licensing.
READ MORE: Batbox Swings for Fences with New Tech-Driven Venue
The Hampton Social
HQ: Chicago, Illinois
Units: 14
Founded: 2015
With its signature “Rosé All Day” ethos and breezy coastal charm, The Hampton Social continues to redefine what modern casual dining can feel like. The Chicago-based concept from Parker Hospitality opened its fourteenth location this year in Atlanta’s High Street development, bringing its signature blend of social dining, elevated comfort, and live music to a new market. Its seafood-forward menu, popular brunch offerings, and signature cocktails—like the Hampton Frosé—capture the brand’s enduring mission to let guests sip, savor, and socialize in style. Led by founder and CEO Brad Parker, The Hampton Social continues to grow nationwide, blending approachable luxury with a relaxed, vacation-like energy.
Fat Patty’s
HQ: Huntington, West Virginia
Units: 6
Founded: 2007
With an AUV topping $2 million, Fat Patty’s is on the fast track to becoming the East Coast’s next great burger brand. Founded by Clint Artrip near Marshall University, the neighborhood bar and grill built its following on half-pound burgers, hearty appetizers, and a fun, community-driven atmosphere. Now franchising under ARC Group, Fat Patty’s is expanding beyond its Appalachian roots into new markets like New Jersey, Wisconsin, and North Carolina. Led by chief development officer Sean Oatney, the brand’s hub-and-spoke growth model and second-generation build strategy offer franchisees a proven, profitable pathway—anchored by great food, cheeky hospitality, and hometown spirit.
READ MORE: Fat Patty’s Forges Ahead with Franchising, More Growth
Atomic Cowboy
HQ: Denver, Colorado
Units: 9
Founded: 2004
What started as a Denver dive bar has evolved into a one-of-a-kind restaurant trifecta. Founded by Drew Shader, Atomic Cowboy unites three powerhouse concepts—Fat Sully’s Pizza, Denver Biscuit Company, and a craft-focused bar—under one roof, serving guests from sunrise biscuits to late-night slices and pints. With seven locations across Colorado and two in Kansas City, the 18-hour-a-day hotspot has built a loyal following for its scratch-made comfort food, quirky Western-meets-retro design, and “simple perfection” philosophy.
READ MORE: Atomic Cowboy Mixes Bar Culture with Culinary Innovation
The Post Chicken & Beer
HQ: Boulder, Colorado
Units: 5
Founded: 2013
Founded by Dave and Dana Query of Big Red F Restaurant Group, The Post Chicken and Beer has become a Colorado institution by perfecting the art of crispy, gluten-free fried chicken and pairing it with award-winning craft beer. What started in Lafayette has grown to five locations across the Front Range, each offering a cozy, mountain-lodge vibe and a menu that celebrates comfort classics like meatloaf, chicken pot pie, and hatch chile mac and cheese. With head brewer Nick Tedeschi leading a lineup of medal-winning beers, The Post continues to bring together craft and comfort, earning loyal fans along the way.
READ MORE: The Post Chicken and Beer, and the Art of Bringing Craft and Comfort Together
Moxies
HQ: Vancouver, B.C., Canada
Units: 57 (U.S. and Canada)
Founded: 1986
Moxies, a Canadian-born restaurant chain, has been quietly making waves across North America. Spearheading this transformation is Joanne Forrester, a seasoned hospitality leader who spent two decades rising through the ranks at Boston Pizza before joining Moxies. Under her leadership, Moxies has evolved from its deli-style beginnings into a sophisticated, globally inspired restaurant with over 50 locations and plans for further expansion in major U.S. cities. Known for its progressive made-in-house culinary offerings, innovative beverage program, and enlightened hospitality, Moxies is part of family-owned Northland Properties Corporation, which also owns two ski resorts, and over 175 restaurants and 66 hotels.
READ MORE: How Classic Chain Moxies is Expanding Across Borders
Pacific Table
HQ: Fort Worth, Texas
Units: 3
Founded: 2013
Pacific Table is Far Out Hospitality’s coastal expression, rooted in chef Graham Elliot’s Pacific Northwest upbringing and shaped through his partnership with restaurateur Felipe Armenta. The seafood-driven concept highlights pristine ingredients—fish is flown in daily from Hawaii—and presents them across sushi, sashimi, cedar-planked entrées, smoked salmon, and crisp salads that evoke cool ocean breezes and West Coast markets. Elliot, a two-time Michelin-starred chef, brings both refinement and approachability to Pacific Table, drawing on global flavors and the coastal cooking he absorbed throughout a childhood spent moving with his Navy family.
Since joining Armenta at Fort Worth-based Far Out Hospitality in 2022, Elliot has helped accelerate growth while preserving the restaurant’s identity: thoughtful, ingredient-first cuisine that feels elevated yet comfortable. The brand has expanded to three North Texas locations—Fort Worth, University Park Village, and Southlake—with a Dallas opening planned. As Pacific Table grows, its guiding philosophy remains constant: honor the Pacific coast, cook with intention, and create a place guests return to again and again.
READ MORE: Chef Graham Elliot’s Pacific Table Preps for Expansion
Top Burmese
HQ: Portland, Oregon
Units: 4
Founded: 2019
What began as a small delivery concept has blossomed into one of Portland’s most distinctive full-service restaurant groups. Founded by husband-and-wife duo Kalvin and Poe Myint, Top Burmese celebrates the flavors of their homeland with authentic dishes like tea leaf salad, hand-mixed curries, and street-style appetizers that reflect Burma’s blend of Indian, Thai, and Chinese influences. The Myints’ journey—from an early food cart to four thriving brick-and-mortar locations—embodies their philosophy of passion and authenticity first, business second. As they prepare for expansion to cities like Seattle and the Bay Area, Top Burmese continues to introduce diners to the warmth and depth of Burmese hospitality.
Los Dos Potrillos
HQ: Centennial, Colorado
Units: 6
Founded: 2002
Born from Jose Ramirez’s American dream, Los Dos Potrillos has grown from a single mom-and-pop restaurant into a thriving family-run brand led by his sons, Luis and Daniel. Known for its authentic Mexican cuisine and community-driven spirit, the Colorado-based concept now includes multiple full-service restaurants, a food truck fleet, and a new fast-casual prototype, Los Dos Potrillos Cocina y Cantina. With an in-house brewery, made-from-scratch recipes, and a future franchising model in the works, the Ramirez brothers are scaling their father’s legacy across Colorado—and beyond—while keeping one thing constant: heartfelt hospitality served with every plate and pint.
READ MORE: Los Dos Potrillos: A Tale of Two Brothers Continuing their Father’s American Dream
Novecento
HQ: Miami, Florida
Units: 6
Founded: 1991
A South Florida icon with roots in Buenos Aires, Novecento has been reimagined for a new generation under SuViche Hospitality Group. Founded by the late Hector Rolotti in 1991, the beloved Argentinian bistro remains true to its heritage of premium steaks, handmade pastas, and warm hospitality—now enhanced by modern design and technology-forward operations. CEO Aliosha Stern has led the brand’s evolution with updated interiors, streamlined systems, and refreshed menus that balance authenticity with innovation. From its renovated Brickell flagship featuring a dry-aging room and speakeasy bar to new stadium locations, Novecento continues to embody timeless Argentine culture with contemporary flair.
READ MORE: 30-Year-Old Novecento Reinvents Itself for a New Generation
Puesto
HQ: San Diego, California
Units: 8
Founded: 2012
San Diego’s Puesto has become synonymous with elevated Mexican dining with its vibrant spaces, award-winning tacos, and a family-driven passion for craft. Founded by the Adler and Lombrozo brothers, the first-generation Mexican-American team reimagined the flavors of their childhood through a SoCal lens, and won fans over with crispy cheese–wrapped tacos on hand-pressed blue corn tortillas and house-brewed Mexican lagers. Now, Puesto is taking its artistry nationwide. The beloved brand is opening its first out-of-state location at Nashville Yards in 2026, marking the next step in its expansion beyond California. With its lively energy, handmade tortillas, and James Beard–recognized bar program, Puesto continues to define modern Mexican hospitality.
READ MORE: How Puesto is Bringing Authentic Mexican Tacos to Stadiums Across the U.S.
Fluffy Fluffy
HQ: Toronto, Ontario, Canada
Units: 40 (15 U.S.)
Founded: 2018
A Canadian-based dessert chain serving up Japanese-style pancakes plans to be the next powerhouse brand to watch. Benson Lau founded Fuwa Fuwa—Japanese for “Fluffy Fluffy”—with a mission to deliver a dose of endorphins for customers through a unique, hybrid dessert café concept. In other words, delivering happiness in the form of souffle-style pancakes. The first Fluffy Fluffy location opened in Toronto, Canada, and is known to be one of the first of its kind in North America. In the five years since its inception, the brand has grown to nearly 40 locations across the U.K., Canada, China, France, and the U.S. Its franchising program debuted in 2020, and it’s been growing ever since.
READ MORE: Fluffy Fluffy Wants to Become The New Pancake Powerhouse
Urban Egg
HQ: Colorado Springs, Colorado
Units: 11
Founded: 2012
Born in Colorado and built on scratch-made cooking, local sourcing, and heartfelt hospitality, Urban Egg continues to rise as one of the region’s most beloved breakfast brands. Founded by Randy Price in 2012, the concept has expanded across Colorado, Texas, and Kansas, with six more slated for 2026. The newest restaurant in downtown Denver showcases Urban Egg’s next-generation design with bright interiors, a lively bar, and a guest “wishing wall.” Its menu celebrates morning comfort food with creative flair—from Huevos Rancheros and Billion $$$ Bourbon Bacon to the signature Gourmet Pancake Flight. Led by CEO Mark Augarten, Urban Egg stays true to its roots by supporting local suppliers and giving back through community partnerships like Food For Thought Denver—proving growth and good will can go hand in hand.
READ MORE: Urban Egg Looks to Make a Statement in Brunch Segment
