When casual goes fast

Photo Credit: Nation's Restaurant News

In the face of shifting consumer needs and a rocky casual-dining climate, many full-service restaurants are creating fast-casual spinoffs or experimenting with fast-casual service styles. 

While the move isn’t exactly new — many restaurant chains began heavy efforts around 2010 — it is an increasingly used strategy, especially by brands looking to gain incremental traffic, reach a new customer base or reduce the costs of development and labor. According Chris Miller, executive vice president at foodservice research firm Sandelman & Associates, it’s also a strategy that makes a lot of sense. Read More.

Posted on April 5, 2013 and filed under Fast Casual.