Articles on companies that have grown by building an impressive portfolio of restaurant concepts.
Out with (some of) the old; in with the new
The 2018 class of Restaurant Hospitality's annual RH 25 looks at bold moves made by multiconcept operators — the companies that are crossing segments, shifting operations, building big or pivoting in some way. There is no ranking. These are companies to watch. See all concepts >>
HQ: New York
Leadership: David Chang, founder; Alex Munoz-Suarez, president
Systemwide sales FY2017: Not disclosed
Concepts: Milk Bar (4), Noodle Bar (2), Ssäm Bar, Ko, Fuku, Nishi, CCDC, Momofuku, Majordomo and Seiobo, Kõjin
In recent years, the Manhattan market has tested David Chang’s mettle as a chef and restaurateur. His experiment with delivery-only concept Ando came to a close in January. Má Pêche and Fuku were both shuttered in June. After a slew of unfavorable reviews, Nishi underwent a major makeover and re-debuted last October with a new look and menu.
Majordomo is David Chang’s first foray into Los Angeles.
Despite some difficulties on the East Coast, Chang has found success on the West Coast with Majordōmo, his first Los Angeles restaurant. The concept opened in January and garnered positive reviews, with one Eater critic describing it as Chang’s “first triumphant opening in several years.”
Momofuku Group is expected to come back swinging in New York City, with a Noodle Bar location set to open at Time Warner Center later this fall and a brand-new project slated to debut at Hudson Yards in 2019. The latter, unique to the Momofuku roster, will be a 5,000-square-foot space with two parts: a takeaway concept and a more formal dining room, according to a release from Hudson Yards in May 2017.
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