This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
With big-box retailers closing up shop, more than 140 million square feet of desirable retail space has become available, presenting the opportunity for restaurants such as fast-casual concepts to expand their businesses. In more recent years, there's been a wider adoption of fast-casual concepts.
For fastcasual chains, competition includes usual suspects like casual dining and QSRs as well as c-stores and grocery chains who are ramping up foodservice offerings to capitalize on the trading down trend. Sitting in a pricing sweet spot, FCRs have an opportunity to win share from both QSRs and casual restaurants.
According to a study conducted by Technavio , the fastcasual restaurant industry will witness a compound annual growth rate of over 12 percent from now until 2026. I believe that fastcasual continues to be a great place for savvy multi-unit restaurant franchisees to diversify. Here are three reasons why.
Fast food and casual dining are currently seeing higher traffic. With dining out becoming more of an occasional treat, it's very important that guests have a great experience – whether that's at an upmarket restaurant or a fast food outlet. When they do eat out, they're often choosing cheaper options.
If you’re involved in any aspect of the FastCasual category, you don’t need me to tell you that labor and distribution issues are real. The pre-pandemic fast-casual “chicken war” and the pandemic race to add chicken wings to menus, are good examples of putting many eggs in one basket.
“AI should be introduced where it adds the most value—fast food and fastcasual restaurants can benefit from kiosks and automated ordering, while full-service restaurants should focus on enhancing hospitality and personal service rather than automation,” said Fink.
based diners who recently ordered from a QSR, fast-food or fast-casual chai also found that value is about more than just price. Guests are significantly pulling back their discretionary spending, which is directly influencing when, how, and what they choose to order at quick-service and fast-casual restaurants.
For Cody Pepper, CEO of Fast Fresh Brands, iit led him on a mission to make healthy eating accessible to everyone. This experience ignited a fire in him, leading him to leave a successful career in nonprofit and consulting to helm Fast Fresh, parent company of Bee Healthy Cafe and Nature's Table.
Sales in the segment far exceeded industry trends, boosted by growth brands like Chipotle, Wingstop, Raising Cane's and Jersey Mike's Subs. But some brands were left behind.
Although dynamic pricing is a staple in industries like travel and hospitality, its application in fast food is uncharted territory. If you visit a casual dining pizza chain near your office, you expect fast service and a good pizza at a consistent and affordable price.
When customers can pay quickly and without friction, it enhances their experience and shortens wait times, leading to improved customer satisfaction—particularly in fast-casual settings where speed is essential. According to Statista , the global online food delivery market size was valued at $151.5
After successfully opening a second location in Kernersville, NC, and planning for a third one, the fast-casual gourmet slider brand has started franchising and plans to grow strategically in the Southeast region. Most recently, he co-founded Sammy's Sliders with chef Sammy Gianopoulos.
Restaurant industry challenges are pushing operators to be more creative and efficient with many opting for more multifunctional spaces – especially in a fast-casual setting. Another important factor is designing for restaurant seasonality, which can impact the success of restaurant significantly.
Fast Food Flavor Report Fast food brands and restaurants are scratching their heads trying to figure out what flavors are a bonafide trend and which are just a fleeting fad. A New York polished casual hot spot’s drink “Always Greener” paired gin, Suze, and sorrel (an herbaceous plant) for a bright botanical kick.
For high-volume restaurants, whether it's a fast-casual spot in New York or a Michelin-starred restaurant in Paris, automation isn’t just about efficiency—it’s about stability. A well-run kitchen means fewer mistakes, less staff burnout, and better guest experiences.
The restaurant industry's competitive landscape for mealtime dollars is changing fast, and it's no longer brand against brand. Increasingly, grocery and convenience stores are stealing share by offering quick, affordable, and increasingly high-quality meal options. The 2,000 U.S.
So much data is generated at every point within a restaurant, whether fastcasual or fine dining. Infusing AI into the content and analytics mix has also sparked conversations with restaurant leaders on how to scale operations and determine how fast content can be produced and updated. Data, Data, Data.
He owns several fast-food franchises, including Krispy Kreme and Papa Johns, where he also serves on the board of directors. Additionally, he launched Big Chicken, a fast-casual concept that combines his love for comfort food with high-quality ingredients.
There may be many reasons for this, including the fact that QSRs' fast, casual, and affordable nature may appeal to younger generations and individuals whose eating habits have changed post-pandemic. In 2025, QSRs should continue adapting to changing consumer habits, focusing on speed and convenience.
based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fastcasual restaurants such as taco shops and upscale burger joints. Even with the closure of some chain restaurants, fast food and convenience will always be a prevalent part of the industry landscape.
Fine dining venues benefit from understated elegance through embroidered logos on professional attire, while fast-casual concepts can leverage more dynamic graphics and color palettes to reflect their energetic atmosphere. Strategic use of color should inform uniform design decisions.
But it wasn’t quite so bad for fast-casual concepts , which outpaced other categories with 9% growth in 2024, according to Technomic. Fast-casual chicken chains, including Dave’s Hot Chicken, saw double-digit sales growth, while fast-casual pizza continued to falter. By Heather Lalley on Jun.
As the fast-casual Dave's moves into its next level of growth with a $1 billion private-equity deal, some see an IPO in its future. But can the chain maintain the magic that brought it this far?
Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 billion by 2033, according to The "United States Fast Food and Quick Services Restaurants Market Size and Share Analysis – Growth Trends and Forecast Report 2025-2033" from ResearchAndMarkets.com.
How Design Technology Improves Space and Guest Experience Every square foot counts when redesigning a fast-casual eatery or a fine dining venue. Whether emulating a fine dining experience, refurbishing a fast-casual concept, or adapting to new food trends, 3D modeling empowers you to execute your vision confidently and clearly.
percent) than they do in casual restaurants (16.5 Tipping on fastcasual is going strong : In spite of the “tipflation” backlash, diners haven’t stopped tipping in fastcasual restaurants, though the median tip size is still hovering under 9 percent—well below the 17.32 percent to 8.07
When we asked about fast food: 29 percent said they eat fast food frequently. 46 percent said they occasionally dine at a fast-food restaurant. Only five percent said they never eat fast food. 29 percent said they rarely ate at casual restaurants. 29 percent said they rarely ate at casual restaurants.
A trendy, fast-casual spot will likely need very different content than a fine dining experience. You want someone who can both capture your brand visually and drive results. Prioritize Brand Fit The best content creators feel like an extension of your team. Ensure their tone, aesthetic, and values align with your restaurants vibe.
But the fastcasual's CEO Jonathan Neman sees room for 1,000 Sweetgreens domestically, tapping technology that he says will help beat competitors on price. Labor costs are expected to continue to rise across the industry.
In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fastcasual restaurants to adapt quickly to changing conditions. Former competitors are now part of the same umbrella company.
QSR and fast-casual franchises continue to drive the expansion of the franchising sector. To stay competitive and successful in this fast-paced industry, empowering franchisees to adapt to evolving demands for convenience, affordability, and operational efficiency is crucial.
And for more casual outdoor setups – think outdoor bars, beer gardens, or counter-service patios – QR code ordering is a no-brainer. They still want fast, friendly, accurate service and they expect tech to support that, not get in the way. Fewer mistakes, faster ticket times, and higher check averages.
For fast-casual or QSR brands, digital tableside ordering is equally beneficial. One example of a restaurant chain leveraging similar tableside technology is the growing chef-driven Mexican fast-casual concept, Tocaya. It relieves cashiers and reduces long lines. Digital Ordering to Eliminate Friction Points for Cashiers.
A Technomic Ignite Consumer report found a significant increase in average checks at both quick service and fastcasual establishments. There was a nearly 8% increase in average check at quick service and a whopping 15% increase at fastcasual establishments when kiosks were used for orders rather than employees.
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. Communication as a Foundation for Service Efficiency Fast and effective service is rarely accidental.
The fast-casual chain is moving from paper chits to an AI-powered digital system that will cut service times in half. It's in 400 units now and will be rolled out systemwide by the end of the year.
For fast-food restaurants, the average paid CAC is $27, while the average organic CAC is around $9. Fastcasual and casual dining restaurants are in the middle ground, between $83 and $125 of paid CAC. For the restaurant industry, the CAC can range between $27 to $180.
The modern restaurant industry has always moved fast, but the pace continues to accelerate. At the same time, QSRs and fastcasual establishments are turning to technology to improve operations and customer interactions as they continue to increase output. Take fastcasual and drive-thru for example.
They expire very fast,” she says. Matcha’s growing global popularity as a casually drunk beverage, as opposed to something ceremonial, has also “come back full circle into Japan” and driven an uptick in domestic interest, Mangan says. A novice matcha drinker, Lee travels to Japan often and always buys one or two tins.
The fastcasual restaurant segment has seen tremendous success and growth in recent years. CREST®, while overall restaurant traffic was down four percent in 2022 compared to 2019, fastcasual traffic was up nine percent. Why should fastcasuals work on improving with young families?
While they crave the value of QSR – 34 percent of families reporting higher spending at QSRs this month compared to 18 percent of childless households – they are inclined toward fastcasual and full-service restaurants as well.
Additionally, searches related to fast food and fastcasual dining are up by 10 percent compared with Q2 2022 and eight percent more compared to Q3 2021. As restaurant owners navigate rising costs and supply chain issues, they may reevaluate their takeout and casual dining menu options to adapt to consumer interests.”
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content