When big-time chain execs go back to their roots
Here are five former masters of the corporate chain restaurant universe who, by choice, chance or corporate circumstance, downsized, to say the least, and have never looked back.
Food
Don't look now, but is the French dip a hit again?
The classic roast beef sandwich, usually served with a cup of au jus for dipping, is suddenly popping up on restaurant menus of all types.
In 1994, when Dino Labridis opened the first EVOS with co-founders Alkis Crassas and Michael Jeffers, the concept was ahead of the curve, providing the All American Meal of burgers, fries and a shake “without the side order of guilt”—naturally raised steakburgers, signature airbaked Airfries, organic milkshakes.
In its report “The Breakfast Club: An Update on Morning Meal Trends,” Datassential unveils the top five fastest-growing breakfast items as yogurt, frittatas, oatmeal, burritos, and huevos rancheros. These trends, according to the report, reflect widespread sub-trends impacting the industry, especially at QSRs and mid-scale establishments.