One of Charlotte’s favorite breakfast spots might soon become one of America’s biggest new chains—Famous Toastery was recently named one of the top six food franchises in America by CNBC.
As franchising continues to draw considerable attention year after year, Technomic, a research and consulting firm servicing the food and foodservice industry, announced their top franchises to watch in 2016. Their list, which was featured on CNBC, includes several regional chains that are in the early stage of development—many of which cater to a niche food category. Famous Toastery, a better-breakfast concept that has long paved the way in an untapped market, was recognized as one of these top brands.
“Overall, our top picks tend to be newer, more contemporary restaurants,” said Technomic President Darren Tristano. “I think better is the singular theme. These restaurants are striving to do a better job—with food, service and the experience.”
This year’s recognition signifies momentum for the brand. In 2015, Famous Toastery was also named as one of the top 12 restaurants to watch by Technomic. But last year’s accolades didn’t stop there—the brand’s co-founder and CEO, Robert Maynard, was featured on Fox Business to discuss Famous Toastery’s unique service model, and Entrepreneur Magazine featured their first-ever franchisee with a strong revenue performance in the first six months of business.
Famous Toastery’s most recent honor by CNBC has been nearly 10 years in the making. Since 2005, the brand has won best breakfast and brunch for over a decade in Charlotte and the greater Charlotte market. And today, this small-home-turned restaurant in Huntersville, North Carolina boasts more than 10 locations throughout the Southeast—with nearly 16 more locations slated to open later this year.
According to Robert Maynard, co-founder and CEO of Famous Toastery, the crux of the brand’s success is due, in large part, to their unmatched potential in the better-breakfast segment—something that Maynard believes they excel at.
“Better breakfast is still an untapped market. We have a tremendous following of loyal and regular customers because our brand is up-front about where our food is coming from,” Maynard said. “We are the antithesis of the greasy spoon. Everything we serve is created that day. We come in early to prep and make everything from scratch daily—from salad dressings to roasting turkey s and baking chicken. No detail is too inconsequential—everything is fresh and made with the best, natural ingredients.”
But Maynard says this achievement isn’t due only to their unique take on brunch. Famous Toastery’s business model promises the same, high quick-service restaurant returns without the long hours (their stores are open from 7 a.m. to 3 p.m.). This increases their bottom line—franchisees find the shortened hours appealing, which ultimately boosts the brand’s average unit volume.
“Our hours are very attractive to franchisees and their employees. This is a business opportunity that yields the same volume of sales as a quick-service restaurant that’s open 24-hours, but it allows employees a better quality of life—they’re able to wrap up their day and head home to their families by 4 p.m.”
As the nation’s only better-breakfast franchise, Maynard said being named one of the top six food franchises in the country is a testament to the growing demand for better, chef-inspired and healthier breakfast and brunch options in 2016—and Famous Toastery is fully prepared to heed that call. Over the past decade, Famous Toastery has emerged as the perfect storm. They’re setting and then exceeding the standards in an untapped market, they promote a quality lifestyle for their employees, and patrons are guaranteed better breakfast options with better ingredients. In the end, it’s a business model that works for all parties involved.
“We’re honored to be named by CNBC as one of the top six franchises to watch this year. The bottom line is we do it better. And as our brand continues to grow—both geographically and philosophically—we are looking forward to upholding that promise for years to come.”