QSR February 2023

franchised locations open by the end of 2023. There are also plans to open inside the Goodtime Hotel in Miami Beach in January. Chicas Tacos HEADQUARTERS: SANTA MONICA, CALIFORNIA UNITS: 5

in additional cities in the Buck head region and expand across the Southeast. Roam Artisan Burgers HEADQUARTERS: SAN FRANCISCO, CALIFORNIA UNITS: 5 Roam counts itself as one of the pioneers in the “f ine casual” space, sourcing high-quality ingredi ents for its burgers, fries, sides, and shakes from farms and ranches

committed to sustainable practices. Featured on the Food Network twice, Roam is a better-burger concept made fresh with mind ful ingredients, and sets itself apart from competitors with its dedica tion to the well-being of both its customers and the planet. For example, Roam recently launched a Vegan Bacon Cheese burger as a new menu item, featuring Roam’s House-made Organic Veggie Patty, Umaro Plant-based Bacon, Violife Vegan Cheddar, lettuce, tomatoes, pick les, onions, ketchup, and mustard on a Pacif ic Coast Bakery Whole Grain Bun for $15. A rotating

fried chicken sandwich and sea sonal menu items keep Roam’s menu fresh for customers, such as autumn’s dish, which included a Firebrand Pretzel Bun, sauerkraut, Fra’mani Smoked Ham, caramel ized onions, swiss, and Bavarian sweet mustard. While COVID forced Roam to re-evaluate its urban locations where people weren’t going into off ices anymore, a scaling up of the company’s pickup and deliv ery platforms helped to offset those challenges. With f ive locations open and running and $12 million in sys temwide annual sales, Roam aims to expand its presence throughout the California Bay area and beyond while remaining focused on top quality products. The company also promises new menu items and a refreshed interior design in the near future. Pure Green HEADQUARTERS:

The 40/40 List

Baya Bar

CHICAS TACOS

Rooted in a Northern Mexican style of cooking with “a feminine touch,” which inspires the name, Chicas Tacos is a health-forward fast-casual brand serving up tacos, burritos, and bowls. The brand received a Michelin Bib Gour mand award for its f lour tortilla and balances its menu with tra ditional protein offerings such as steak, chicken, and f ish with vegan options such as caulif lower, mush rooms, and plant-based queso. For example, Chicas’ Shrimp Taco includes a corn tortilla, sautéed marinated shrimp, shaved cabbage, morita aioli, pickled red onion, and cilantro, while The Crispy Supreme Taco features Abbot’s Butcher plant-based meat, iceberg lettuce, radish, citrus vinaigrette, and avo cado crèma on a crispy corn tortilla shell. Combos pair tacos, quesa dillas, or market burritos with a fountain drink and chips and salsa for easy ordering. Chicas also prides itself on being an approachable and wel coming brand, exemplif ied by giving back to its local community focused on children and families in need. Aiming to bring joy, consis tency, and healthy offerings during

HEADQUARTERS: BROOKLYN, NEW YORK UNITS: 22 BayaBarhasquickly arisenas a go-to smoothie, acai bowl, and fresh juice stop for New Yorkers. Founded in 2016 in Brooklyn, the brand quickly grew to 22 locations within the five boroughs and Long Island, and a location on the iconic Mul berry Street in Little Italy. A focus on high-quality ingredients, large portion sizes, and competitive pricing has driven the brand’s rapid expansion, in addition to its low start-up costs for fran chisees. During the pandemic, Baya

UNITS: 26

SUNRISE, FLORIDA

PURE GREEN

Wellness-based juice bar Pure Green was founded in 2014 with the goal of building healthier com munities. The brand serves menu items like cold pressed juices, super food smoothies, wellness shots, acai bowls, oatmeal bowls, super food toasts, and juice cleanses. Pure Green was engaging in an equity crowdfunding campaign when the pandemic f irst hit, and used some of $1 million raised to fund expansion efforts of corporate-owned loca tions and to f ind franchise partners to expand the brand. Now, Pure Green says it is on pace to have 100

BAYA BAR

Bar was well positioned as a healthy fast-casual food and beverage concept, and focused heavily on order ahead and delivery. Mar keting efforts highlighted fresh juices and “booster” shots to aid customers’ immune systems and overall health. The brand is in the midst of finalizing a co-branding deal with a well-known coffee company to enhance its product line-up, as well as finalizing multi-unit deals to expand Baya’s footprint to Mich igan, Ohio, the Carolinas, Georgia, and Florida. Baya Bar plans to have upwards of 50 locations open or under development by the end of 2023.

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FEBRUARY 2023 | QSR | www.qsrmagazine.com