In 2024, The Great Greek Mediterranean Grill achieved a standout year, posting a 46 % year-over-year increase in systemwide sales and reaching $73 million in revenue. The brand also opened 19 new restaurants across the U.S. and launched its first international location in Canada. This performance highlights the strength of its culinary-driven fast-casual model and sets a solid foundation for its next phase of growth.
Looking ahead, the brand has set ambitious goals for 2025: the opening of 40 new units and surpassing 100 total operational restaurants by year’s end. Expansion will focus on new U.S. markets—including Louisiana, North Carolina, and Wisconsin—as well as bolstering presence in core states such as Florida, California, and Texas. International growth is also part of the strategy, with master licenses secured for Western Canada and Egypt.
The brand’s success is rooted in its differentiated strategy: high-quality Mediterranean cuisine served in a fast-casual format with full plateware and made-to-order dishes. Catering services have also surged, with a 43% increase in catering sales in 2024 that reflects growing off-premises demand. These factors position The Great Greek as a brand that meets the dual demand for healthier dining and premium convenience.
Leadership commentary underscores this momentum. President Bob Andersen stated, “2024 was a milestone year … Our rapid growth and record-breaking sales are a testament to the strength of our brand, the passion of our franchise owners, and the growing demand for high-quality Mediterranean cuisine.” United Franchise Group CEO, Ray Titus, added that the brand’s growth “underscores its position as a leading brand in the segment, making now the perfect time to join our thriving franchise family.”
With proven financial performance, targeted expansion plans, and a clear operational model, The Great Greek Mediterranean Grill is poised for continued success. As it moves toward its 100-unit goal and further international growth, the brand aligns with UFG’s strategy of scaling high-value, niche food concepts that meet rising consumer preferences for fresh, flavorful dining.
This article was originally published by QSR.