QSR March 2023

FA B I O V I V I A N I

DECONSTRUCTING DESSERT It’s only recently that Viviani has focused on chain growth in earnest. While others at Fabio Viviani Hospitality continue running and expanding the portfolio of restaurants, he’s concentrating on Chuck Lager and JARS. He doesn’t have a tar geted unit count in mind for Chuck Lager but believes it could work in the top 75 U.S. markets. For JARS, the scale would be even larger, given the operational ease, diminutive space require ment, and low entry cost. “JARS is the f irst [quick-service restaurant] in the food business dessert category that does not require a kitchen to function. You don’t need a grease trap; you don’t need fryers, ovens, mix ers, stand mixers. You don’t need recipes, you

JARS IS PRIMED TO EXPAND, WITH A MODEL THAT DOESN’T NEED A KITCHEN TO FUNCTION. 

FABIO VIVIANI HOSPITALITY (4)

INDUSTRY-WIDE ISSUE 51

MARCH 2023