The Fast Food Restaurants You Should Be Watching in 2015

Fast food doesn't just mean McDonald's and Burger King anymore. Here are the new chains you should be paying attention to.

By Jesse Hirsch

November 5, 2015

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It may be challenging to think about McDonald’s outside the incessant all-day-breakfast chatter right now, but allow us to put things in some context. Frankly, McDonald’s is in trouble, and has been for a while. After posting losses for multiple quarters, ousting its CEO, and making some limp attempts at brand reinvention, the ailing giant announced a turnaround plan in May. The plan was, roughly: “Stop losing money.”

For decades, Mickey D’s and its cohort have reigned supreme in the travel plazas and strip malls of America, from sea to deep-fried sea. But as these elder statesmen struggle to connect with consumers (Dominos: “Our pizza sucks!” Wendy’s: “We’re not McDonald’s!” Arby's: “We have the meats!”), other chains have moved to fill the vacuum.

We’d like to talk about the up-and-comers and the rapid expanders. Which of these chains is Ray Kroc circa 1955, poised to change the fast food conversation for good? Some of them are new, with the earth-moving ambition of Silicon Valley startups, while others have modestly done their thing for decades—but recently hit their stride. We’ve got some chains that embrace sustainable sourcing, others that focus on healthfulness, and still others that just want to make a better burger.

Without further ado, here is our list of the fast food chains you should be watching right now:*

Burgers

Five Guys Burgers and Fries
Five Guys actually is run by five guys—five brothers, to be precise—who started a burger shack in Virginia in the late ’80s. The chain has a reputation for being slow to change, a strategy that hasn’t seemed to dent its armor. Five Guys showed a reluctance to franchise until 2003; now their stores number more than 1,000. They do a stripped-down-but-tasty burgers and fries menu, paired with a crisp red-and-white aesthetic that calls to mind vintage soda counters. Five Guys also offers free peanuts to all!

In-N-Out Burger
In-N-Out operates by a very simple strategy: limit expansion. For years, this family-owned West Coast operation has opened stores at a maddeningly measured pace. They make it very clear that this strategic approach will not change—and that they have no plans to open in NYC. Of course, this whips the nation’s fanatics into a frothy milkshake—they’ve even had to sue an imitator named CaliBurger. At its core, In-N-Out is a simple burger and fries operation, padded out by a fun (not-so-)secret menu.

Shake Shack
Helmed by Midas-like restaurateur Danny Meyer, this smart little burger shop quickly shifted from Manhattan cult staple to global empire. It started as a wee pushcart in Madison Square Park, evolved to a brick-and-mortar shack (with perpetual cronut-length lines), then started expanding hard in 2010. Shake Shack went public in January and, despite some recent financial turmoil (or, not?), still seems poised to move mountains. Shake Shack mania revolves around its simple, delicious beef burger (and winning veggie alternative: a fried portobello mushroom stuffed with muenster and cheddar cheeses), plus a roster of frozen custard shakes.

Bareburger Organic
Bareburger’s near-overnight success feels very much a product of our time, when even fast food consumers care about beef provenance and ethical sourcing. Bareburger launched its first store in Queens in 2009 and is already on number 28—with shops coming soon to Frankfurt and Dubai. In addition to pastured beef burgers and organic, hand-cut french fries, you can also order elk and wild boar burgers, or try a sweet potato and rice-based veggie patty. The layout of each Bareburger borrows straight from the farm-to-table playbook, with reclaimed wood, exposed brick, and tasteful wall murals.

Habit Burger Grill
The media world went bananas when Consumer Reports anointed a virtual unknown as the maker of its best burger, beating out Five Guys, In-N-Out, and dozens of other crowd favorites. At first glance, Habit’s basic flame-grilled Charburger doesn’t seem to boast anything crazy unique (unless caramelized onions count), but it somehow beat out 64 other chains and became a social media darling. This chain’s success is more than just a great burger—Business Insider notes it’s expanding faster than Chipotle. At this point, Habit is only in nine states but, with plans to gradually ramp up from 115 to 2,000 locations, it’s only a matter of time before you’ll try one of their signature burgers.

Smashburger
Smashburger corporate has boasted it wants to be the Starbucks of burger chains—as well as the “un-McDonald’s.” The strategy starts with a novel cooking process, where Angus beef meatballs are placed on the griddle, then smashed flat with a customized device (kind of a thin metal plate with a handle). The patties end up less dense than typical burgers, with a nice seared finish. In addition to the burger itself, Smashburger makes fries with rosemary, garlic, and olive oil, as well as healthy-ish flash-fried Veggie Frites (carrot sticks and green beans). Smashburger recently sold a 40 percent stake to Philippines-based Jollibee (see below); it’s unclear how that may affect expansion plans.

Chicken

Chick-fil-A
Chick-fil-A is a rapidly expanding business, rooted in Christian conservatism and great chicken. Before 2012, it had a cult following for its addictive sandwich; no one paid much attention to the Southern Baptist roots. (Note: They’ve always been closed on Sundays.) Then in 2012, the corporate leadership came out pretty strong against legalizing same-sex marriage, and a firestorm began. Protesters made waves outside franchises, while conservative groups started ordering Chick-fil-A for lunch meetings. Chick-fil-A has since softened its tone, opting for more language of inclusion, but controversy remains—and doesn’t seem to hurt its business. NYC just got its first Chick-fil-A; opening day saw protests, lines out the door, and a marriage proposal.

Popeyes Louisiana Kitchen
Founded in 1972, Popeyes is arguably the most traditional chain on this list—it’s the world’s second-largest fried chicken chain behind KFC—but we included it for a reason. Unlike its Kentucky fried competitor, this fried chicken joint has escaped the taint often associated with large-scale fast food. Part of it is that hot chefs like Danny Bowien and Hugh Acheson have given Popeyes their stamp of approval (that’s marketing you just can’t buy). The core product is pretty solid—decent fried chicken spiced with cayenne and paprika in a loosely Louisiana-inspired style. Popeyes also has a wild backstory, centering on Louisiana wild child Al Copeland.

Wingstop
Our national wing obsession shows no sign of abating; as such, Wingstop is sitting pretty. Their model is pretty simple, with a menu of boneless and regular wings in various flavors and sizings. Unlike Buffalo Wild Wings, another rapidly growing chain, Wingstop is not a sit-down, watch-the-game-with-a-beer establishment. Most of their sales come from takeout, boosted by an easy-breezy online ordering system. Wingstop recently grabbed street cred when rapper Rick Ross got himself 14 Wingstop franchises. The company likes to boast that its customer base is mostly Millennials.

Raising Cane’s Chicken Fingers
The kids’ menu at Raising Cane’s is pretty similar to the grown-ups’: It’s all about the chicken fingers. The chain is strongly insistent on not making the menu big and fancy—you can order packages of three, four, or six fingers, or you can get three fingers on a Kaiser roll. That’s about it. The simplicity strategy seems to be paying off: Nation’s Restaurant News recently named Raising Cane’s the fourth-fastest growing restaurant chain in 2015. The founder, Todd Graves, likes to talk about all his prior odd jobs (boilermaker, Alaska salmon fisherman, etc.) and how he got the worst grade for his college business plan. “The professor said a chicken finger restaurant would never work,” Graves gloats. All managers take an oath to never reveal the Cane’s Sauce recipe.

El Pollo Loco
El Pollo Loco initially started in Mexico, though the company is now U.S.-based and only acknowledges company history from the moment it opened its first store in Los Angeles. The client base has historically trended Hispanic, though recent years have seen expansion into new demographics. The main product is flame-grilled chicken in a sweet-tart citrus marinade, served as-is or in “Pollo Bowls” with rice, beans, and loco add-ons (e.g., Baja shrimp, cilantro dressing, broccoli).

Bojangles’
Spicy fried chicken with Cajun flair? Sounds an awful lot like another chain on this list. Popeyes certainly must be watching Bojangles’, whose expansion rate has been through the roof recently. The chicken is somewhat spicier than Popeyes, and Bojangles’ biscuit program is more amped up, e.g., a country ham biscuit and a steak biscuit. It also has a rabid fan base for its trademarked dirty rice, spruced up with sausage and seasonings. The chain is based in Charlotte, North Carolina, where its name is writ large on the Bojangles’ Coliseum.

Subs and Sandwiches

Jersey Mike’s Subs
This one has a pretty cute origin story: When a small Jersey sandwich shop went up for sale in 1975, one of its employees—a high school senior—got a feverish ambition to buy it. With help from his football coach, the kid raised $125,000. Now, 40 years later, that scrappy kid remains the CEO. Except, now there are more than 1,000 franchises, and, this year, Jersey Mike’s was named the fastest-growing restaurant chain in America. Jersey Mike’s rarely changes its menu and prospective managers still visit the original Jersey store for a week of training. Jersey Mike’s suggests you order subs “Mike’s Way” (sliced onions, shredded lettuce, tomatoes, herbs and spices), with “The Juice” (a mixture of red wine vinegar and olive oil).

Jimmy John’s Gourmet Sandwiches
Another sweet origin story here. Jimmy John’s founder—named, um, Jimmy John—graduated second lowest in his high school class. His displeased dad gave him two choices: join the military or start his own business (Is that really a choice?). Naturally, Jimmy John Liautaud picked the latter, with a $25,000 loan from his pops. Liautaud still runs the show today as the wild, larger-than-life frontman for a chain that prides itself on irreverence. The company has grown steadily since the ’80s but things have gone nuclear in the past five years. Consider this: In 2001, there were 110 Jimmy Johns. Now there are more than 2300, with over 300 stores opened in the last year alone.

Firehouse Subs
Started in Florida by two firemen brothers, Firehouse Subs capitalizes on our national love of firefighters. The chain is big on charity, with a focus on first responder organizations. They even have their own $15 million public safety foundation, funded by selling five-gallon pickle buckets. Firehouse’s food roster had been focused on hot subs before this year, when a line of cold subs was unveiled with much fanfare. The chain also touts the fact that it steams all its meats and cheeses—apparently this releases “a rush of flavors”—and maintains an extensive hot sauce bar.

Farm-to-Fast-Food

Chipotle
Tell someone you’re writing about the modern state of fast food, nine times out of 10 they’ll say, “Oh, you mean like Chipotle?” This nominally Mexican-style chain has upended the whole way we perceive fast food, with a sustainability ethos that underpins a not-terrible build-your-own menu. Recent Chipotle controversies have included its rejection of GMOs (critics called it pandering), its decision to stop using unhappy pork, and its evangelizing ad campaigns. Other upstart chains are frequently compared to Chipotle (as in, “the Chipotle of” Thai food, pizza, hotels, etc.).

Panera Bread
Initially started as the St. Louis Bread Company (the St. Louis locations still use that name), the keys to Panera Bread’s success are layered. The chain veers strongly towards the healthy end of fast food, something it knows how to advertise. The company touts its ethical ingredient sourcing (Panera’s anti-antibiotics campaign was quite aggressive) and donate all leftover bread and baked goods to charity. Plus the dough is delivered fresh every day, giving Panera a cut above many chain competitors. Shares of its stock have reached upwards of $180 this year.

Sweetgreen
It seemed inevitable that we’d eventually get a produce-driven, organic fast food chain, partnering with local farms and name-checking them on the menu. Sweetgreen owns the zone with a healthful locavore menu that’s not vegetarian—but it’s getting there. Everything is seasonal, which surely adds some logistical issues (see: winter in Boston) but it also allows for handsome offseason options like wild rice, shredded kale, and sweet potatoes. Started by three guys right out of college, Sweetgreen has bolstered its rep with accolades from critics like Alan Richman at GQ. (Can you imagine him reviewing Wendy’s?) The company also runs an annual concert event called the Sweetlife Festival which now clocks around 20,000 visitors—it started as a simple block party—and boosts its cred with the 20-something set.

Tender Greens
Though it treads the same diligent sourcing territory as Sweetgreen, Tender Greens has more meat on its menu—items like herb-brushed albacore and backyard steak round out its crunchier vegan options. The brand positions itself as an educator, teaching consumers why local and sustainable matters (beyond just a tastier lunch). The website alone is packed with info on everything from Meatless Mondays to responsible behavior during a drought. Each location boasts its own chef—some with fine dining pedigrees—and you can read their extensive bios online. Tender Greens is California-only for now, but corporate leadership has indicated plans to grow elsewhere. Danny Meyer’s Union Square Hospitality Group recently invested in the chain—a signal of expansion plans to come.

LYFE Kitchen
Started several years back by a pair of former McDonald’s execs, health is LYFE Kitchen’s driving ethos. Every menu item clocks in under 600 calories, but LYFE’s owners are still wary of positioning themselves as a health chain. “I beg [our employees] not to use the ‘H’ word,” co-founder Mike Donahue told Fortune. The menu was co-created by Art Smith, Oprah’s former chef and a vegan cookbook author, with nothing fried and an abundance of vegan and gluten-free choices. LYFE Kitchen also boasts something unusual in the fast food arena: cocktails. Cucumber cilantro margarita, anyone?

LocoL
LocoL hasn’t even opened its first location yet and it is already one of the country’s most hyped fast food restaurants. It’s steered by widely-respected chefs Roy Choi and Daniel Patterson, who ran a wildly successful IndieGoGo campaign to launch this chain with a conscience. The concept is to set up shop in underserved communities, giving locals access to fast food that’s affordable and thoughtfully prepared. LocoL plans to open in LA’s Watts neighborhood and the Tenderloin in San Francisco, with tentative plans for Oakland and other urban areas next year. The menu is still under development, but Patterson has reportedly created a burger recipe that is 60 to 70 percent beef (the rest is grains and tofu); it allows for a delicious burger that will come in at a lower price point.

Foreign Invasion

Jollibee
Based in the Philippines, Jollibee is sometimes dubbed the McDonald’s of Asia for its sheer ubiquity. It helps that Jollibee has aggressively bought out many Asian competitors, including a pizza chain, a tea house chain, and a chain of low-end Chinese restaurants. In recent years, Jollibee has started popping up in the States, primarily on the West Coast but with a smattering in Houston, Queens, Jersey City, Las Vegas, and Virginia Beach. Store openings are often met with long lines of curiosity seekers and Asian expats. The menu is curious, a combo of typical burgers and chicken fingers with signature items like Palabok Fiesta Noodles (noodles in garlic sauce with pork, shrimp, parsley flakes and egg) and Spaghetti (touted as, “The Meatiest, the Tastiest, the Spaghettiest!”). Jollibee also serves Spam sliders.

Pret A Manger
Right now the British chain Pret a Manger is limited to NYC, D.C., Chicago, and Boston, but don’t think it will stop there. As its customers can attest, Pret does a booming business most times of the day—presumably why McDonald’s bought a minority stake in the company (the chain no longer owns that stake as of 2008). It helps that much of the food is pre-made (though fresh), ideal for customers who don’t even have three minutes to wait. It also skews healthful, with a focus on soups, whole grains, and some organic ingredients. Pret a Manger donates all leftovers to charity.

Pollo Campero
This Guatemalan chain opened its first U.S. location in L.A. in 2002; there are now more than 50 stores in 15 states. Expansion has been slow and steady. The chain stakes most of its success on solid, Latin-spiced fried chicken and, more recently, grilled chicken. Pollo Campero recently revealed its U.S. customer base is more than 50 percent Millennials—a coveted position to be in.

Paris Baguette
This powerhouse South Korean bakery chain is traversing the world at a fever pitch, even opening in the heart of Paris last year (bold!). Many of its U.S. locations are on the West Coast and in NYC, with outliers peppered here and there across the country (e.g., Doraville, Georgia, and Elkins Park, Pennsylvania). The food isn’t particularly South Korean—and only marginally French—but they do offer crab salad and bahn mi. Paris Baguette also has an extensive cake program, rich with fondant, chiffon, and other French-inspired frippery.

Nando’s Peri Peri
You may have heard of this South African/Portuguese chicken chain because of a cheeky meme that made the rounds this year—and befuddled Americans. The food is Mozambican/Portuguese, and you are forgiven if you don’t know what that means. At Nando’s, it indicates liberal use of the fiery piri-piri pepper in its marinades. All the chicken is butterfly-cut, marinated for 24 hours, then flame-grilled. The chain has a hugely influential presence in the UK; we’re still in the early phases of its U.S. expansion (D.C., Illinois, Maryland, and Virginia).

Everything Else

Sheetz
Sheetz, a combo gas station/fast food shop, was founded in 1952 as a dairy store in Altoona, Pennsylvania. It expanded as a convenience store through the ’70s, eventually installing “MTO” (made-to-order) food counters inside all its stores. This year, the first Sheetz restaurant opened without a gas pump in Morgantown, WV; it included a beer cave, espresso bar, and smoothie bar. They’re calling that location “the next generation of Sheetz,” perhaps a signal that the gas station roots may not be around forever? Sheetz is a master of self-branding, adopting the z-for-s trade-off (see: Nachoz) long before it was cool.

SONIC Drive-In
You may remember when A&W had drive-in restaurant supremacy in the U.S.—but that was some time ago. In 2015, SONIC is king, and it just keeps getting bigger. SONIC tries out different quirky menu items like guacamole on hot dogs or grilled cheese with steak, but these may be peripheral to its success. A resurgent interest in drive-in dining, paired with some mega-savvy ad campaigns (so good!) have rapidly raised SONIC’s profile from coast to coast. Also, the carhops wear roller skates, lending the whole thing a fun, throwback vibe.

Famous Dave’s
Barbecue is arguably the most fiercely debated American food category—it feels like everybody has skin in the game. For the hardcore barbecue enthusiast, Famous Dave’s probably won’t cut it. But for anyone who just wants some pork for lunch—in other words, those of us who who don’t argue about burnt ends on bbq-brethren.com—Famous Dave’s is just fine. Opened in Hayward, Wisconsin, in 1994, the original Famous Dave’s shack was destroyed by fire last November. Despite some recent store closings and corporate disruptions, the chain continues to expand. Famous Dave himself recently rejoined the fold.

Jamba Juice
It doesn’t feel like a stretch to call this fast food; millions of consumers would certainly consider Jamba Juice a meal. The chain has capitalized hard on what once was the sole provenance of Bay Area earth mothers and health nuts—and it hasn’t stopped growing. This April, the company announced plans to double expansion efforts to between 100 and 125 new shops per year.

Krispy Kreme
Will we ever reach peak donut? New England-based Dunkin Donuts continues its march toward global domination, while Canada’s Tim Horton’s (now owned by Burger King) has also muscled into many new territories. With its Hot Now signs indicating max freshness, Krispy Kreme has been a compelling expansion story to watch. They crested the 1,000-store mark this year with a Kansas City opening; expansion plans in coming years include Myanmar, Peru, and Bolivia. And to think, this was once just a tiny donut shop in North Carolina.

Blaze Pizza
Blaze is getting a lot of press ink for one of its investors—Mr. LeBron James, you’ve heard of him?—but the story is bigger than one tall guy. Blaze’s build-your-own pizza approach is earning inevitable Chipotle comparisons, though it should be noted that pizza has always been kind of a build-your-own situation. The differences, perhaps, are the top shelf ingredients and the fast-cooking open-hearth ovens: 180 seconds from start to finish. The company’s marketing makes liberal use of everyone’s favorite buzzword—”artisanal”—in a nod to the handmade nature of each pizza (again, is this new?). All the same, Blaze is clearly a master of self-branding and expansion, and the founders have promised they’ll have at least 500 shops by 2020.

*Note: All location numbers are accurate as of story publication.

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