Here's a tip: Fast-casual lacks definition
A group of panelists at an analysts' conference here couldn't seem to agree on a strict definition for fast-casual, said to be the fastest-growing segment of the restaurant industry.
Deal or no deal?
Deals are no longer driving restaurant traffic, according to a recent report from the Chicago-based NPD Group. In fact, customers perceive discounted meals offered over a prolonged time period as regular pricing—not a bargain.
Two in five people say they are willing to spend more on meals that showcase new and interesting flavors, finds a recent Technomic study of consumer flavor trends. And consumers—especially Millennials—are seeking a broader spectrum of food choices, indicating that options for more authentic and traditional foods are increasingly important. Adding or adjusting sauce applications is just one easy and economical way to satisfy this customer craving.
With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.