QSR February 2023

ises options helped sales rebound. Numbers have now fully recovered despite some markets not yet see ing a complete return of daytime employment. The company said its business model was diverse enough that there wasn’t a material change in operations. Beyond a few slow months, customers became com fortable with delivery. Apóla GreekGrill HEADQUARTERS: IRVINE, CALIFORNIA UNITS: 3 Apóla Greek Grill prides itself on serving the “most authentic Greek Gyro you can get without buying a plane ticket” to Greece, accord ing to co-founder and CEO Yianni Kosmides, who co-founded the brand in 2017 with his brother, Ste fano. Their traditional Pita Gyro Apóla comes with tzatziki, red onions, Roma tomato, and a hand ful of fries all wrapped in a warm pita. Apóla’s menu also offers vegan, halal, vegetarian, and glu ten-free choices. While Greek cuisine tends to provide healthier options for con sumers with fresh ingredients, Kosmides feels the category is under-represented in the wider res taurant industry—which means space for an up-and-coming star like Apóla to rise up as a national player. During the pandemic, the Greek grill opened its f irst franchise location in Riverside, California; a

“Although it was an uncertain time, we found that customers still need that small sweet escape and Chip was there to fulf ill that need,” Sarah says. “We saw an uptick in our already thriving delivery busi ness and for many, were a comfort that kept their family feeling happy and safe during a difficult time.” In the spring of 2022, Chip Cookies launched franchise oppor tunities and has since sold more than 50 locations to expand the con cept to cookie lovers across the U.S.

ghost kitchen location in Anaheim; and saw sales increases greater than pre-pandemic numbers. An addi tional 10 locations are expected to open by 2024 throughout South ern California and expand up the West Coast. Driven by the Kosmides broth ers’ values, Apóla employees are encouraged to pursue higher edu cation and are guided on how to gain promotions, and the brand has f inancially supported local causes and organizations including Greek churches, public school foundations, local f irst responder organizations, and UC Irvine Health. “Apóla continues to f ine tune its overall operations to lower expenses, improve procedures for team members, and make sure to treat all guests like family,” adds Kosmides.

The 40/40 List

Twisted Kitchen HEADQUARTERS: ATLANTA, GEORGIA

RECESS (2), MENU ITEM: CLINTON GARANT

options for customers when dine-in spots were shuttered. This sparked the idea to expand Recess nation ally with the aim of redef ining the fast-casual dining experience using a technology-forward approach, from convenient ordering and pickup to a thoughtful rewards program tailored to individual cus tomers’ preferences. With f lavors fromMexico and the Mediterranean to the South ern U.S., Recess offers vibrantly colorful bowls and salads powered by a balance of nutritious grains, whole proteins, and seasonal veg etables. Don Diego, for example, features spanish brown rice, avo cado, roasted corn, black beans, citrus red onion, cherry tomato, cilantro, lime, tortilla strips, and chipotle crema, with recommended add-ons including cotija cheese, spanish chorizo, and/or shred ded chicken. Customers can add up to f ive premium toppings and remove any ingredients they want, and pick from a variety of “Func tional Beverages” such as Enlighten Mint Yerba Mate, and Prickly Pear Mango or Peach Hibiscus Laven der Kea Kombucha. The brand opened its second location in Buckhead with a walk up window, outdoor and indoor seating, and a streamlined ordering counter. While Atlanta is the f irst market, the team hopes to open

UNITS: 3

Recess HEADQUARTERS: ATLANTA, GEORGIA

UNITS: 2

TWISTED KITCHEN

Recess is pushing the boundar ies of “food that makes you feel good,” led by CEO and tech expert Erik Göranson and culinary direc tor and former True Food Kitchen executive Whitney Wood. While Fred Castellucci founded the con cept as a food stall in Atlanta’s Krog Street Market, the pandemic forced the team to start operat ing the Recess menu out of its sister restaurant, Bar Mercado, to con tinue providing health-forward

Twisted Kitchen believes it’s poised for growth with a new prototype and franchising program now in place. After opening three stores in the metro Atlanta area, the brand launched franchising to expand throughout the Southeast. The current footprint earns $2.2 mil lion in annual sales. It was founded in 2009 in Marietta, Georgia, and became a cult favorite among Kennesaw State students, local workers, and residents. The second store debuted in 2015 in Midtown Atlanta and the third unit opened in late 2021. Guests start by choos ing a pasta, salad, or wrap and then adding ingredients from a kitchen full of fresh meats, cheeses, vegeta bles, and sauces. When COVID began, the res taurant slowed until it f igured out staff ing. Twisted Kitchen was already involved in third-party delivery, but additional off-prem

APÓLA GREEK GRILL

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