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Casual Dining Chains Are Back, Baby

EATER

| John Greim/LightRocket via Getty Images Once shunned by millennials, “uncool” chains are gearing up for a comeback For years, millennials were blamed for the death of the casual chain restaurant. And fast-casual chains , like Chipotle and Panera Bread, have been booming for years, with no signs of slowing in that sector.

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8 Successful Restaurant Concepts & Ideas to Inspire and Guide You

7 Shifts

Here are a few examples of restaurants with names that ooze concept: Parm: Casual Italian, known for their Chicken Parm Sandwiches. Umami Burger : Casual burger spot with an empaths on flavor. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from.

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Fast Casual vs. Fast Food Restaurants — What’s The Difference?

The Restaurant Times

It’s important to understand the dynamics of both fast food and fast casual restaurants, whether you’re considering opening a franchise, starting your food business from scratch, or simply trying to decide what kind of restaurant to eat at while on the go. Additionally, it frequently costs less than fast-casual eateries.

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Building a Neighborhood Franchise

Modern Restaurant Management

This attention to detail has been rewarded with a 75-percent customer return rate at the fine fast-casual brand. I wanted their home to feel like my dining room. He made sure to recognize customers and address them by name and remember their orders.

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From Fast Casual, to Fine Dining, to Finance | Season 2, Vol. 9: FAST Acquisition Corp.

Foodable

Grant quickly rose in rank in the company, eventually becoming a managing partner and chief operating officer at the franchise. She has been in the hospitality industry for more than twenty years, beginning her career as a server at a Ruby Tuesday concept. If you ever find yourself in a culture that’s not inclusive, you should leave.

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How Restaurants Are Evolving in 2021: New Business Models

7 Shifts

From converting to fast casual to offering meal kits to ghost kitchen-driven expansion, restaurants are meeting customers where they are (mostly at-home!), Fast casual is king With dining rooms effectively shut down early last year (many of them still limited), restaurants had to rethink how they would be serving hungry diners.

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164. Restaurant Technology Guys Podcast Ep. 164 – Grégoire’s Innovative Culinary Hub Kitchen Model Streamlines Technology & Operations for Franchisees

Restaurant Technology Guys

French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area. The post 164.