One blogger pegs Sharky’s this way: “Think Chipotle, but with more stuff on the menu, organic ingredients and real plates.” Sharky’s stands out for a few more reasons: As its name suggests, stone wood-fired ovens are used to cook many of the 40-some menu items. Beyond burritos and rice bowls, there are pizzas, enchiladas, salads and more. Adult beverages are a focus, and the decor leans more casual than fast with leather booths that invite lingering. Expansion plans focus on Western states.
Location | Westlake Village, Calif. |
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2013 Systemwide Sales ($000) | $33,600,000 |
YOY Sales Change | 25.4% |
2013 U.S. Units | 21 |
YOY Unit Change | 10.5% |
2013 Average Unit Volume ($000) | $1,600,000 |
Future 50 Year | 2014 |
Franchising | No |
*Technomic estimate
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