With the competition that the saturated restaurant industry market brings, a restaurant has to really stand out to today’s consumer to be successful.
There is now a category of restaurant that Foodable has coined as Emerging Brand, these are the restaurants that are redefining the restaurant business with innovation, and creativity by taking the road less traveled.
These brands have developed a secret recipe that works and keeps the guests coming back.
On the IOChangeMakers live stream, we interviewed Kyle Noonan, restauranteur of FreeRange Concepts, Christina Bourg, SVP of Rotolo's and Jack Gibbons, president and COO of Front Burners Restaurants– all three leaders from emerging brand restaurants to see how these concepts continue to outperform the rest.
“As an emerging brand, we are just much more agile. So we can predict or see trends in the market and make things happen really quickly,” says Bourg.
Gibbons has also noticed as an emerging brand being able to recognize a need in the market and then quickly adapting to meet the demand is often how the restaurant becomes an instant success.
“We have an emerging brand called Velvet Taco and when we opened our first one, we were near late night bars so we stayed open until 5 in the morning to meet an unmet need in the marketplace. We have lines of people who are very young and totally into tacos at 3, 4, 5 in the morning,” says Gibbons. “A big established company just wouldn’t do that.”
But sometimes it's also just about being the new, cool kid on the block.
“There’s a lot to being just new and fresh in the industry. Consumers just want the newest, coolest, freshest thing. So the emergence of a lot of new brands that are dialed into what the consumers are wanting, especially the millennial crowd at Velvet Taco or we have a concept called Mutts Cantina which is our fast casual brand and it’s quick-serve, it’s fresh, it’s cool. There’s a little bit of clout to shopping at the brand,” says Noonan.
Want more tips from these emerging brand leaders? Check out the video above or the full interview is also now exclusively available on Foodable On-Demand here.