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Fast Casual Restaurants - Better burgers, choicer chicken
The Economist ^ | January 10, 2015

Posted on 03/08/2015 11:14:38 AM PDT by SamAdams76

BRIDGING a gap in the market between fast-food joints and full-service restaurants, fast-casual chains such as Shake Shack, Nando’s chicken restaurants and Chipotle Mexican Grill are enjoying success across the world. The combined sales of American fast-casual outlets rose by 10.5% last year, compared with 6.1% for fast-food chains, according to Mintel, a market-research firm.

There are four main reasons why these outlets have been winning customers. First, they promise “fresh” food, meaning at the very least not frozen. Chipotle also says it uses, where possible, meat from animals raised without hormones or antibiotics, and organic and locally grown vegetables. Having once been controlled by McDonald’s, Chipotle is now a threat to its former parent. Although still relatively small, it is enjoying 20% annual growth, quite a feat in the crowded restaurant market.

Second, they offer diners a high level of customisation, such as choosing each ingredient in a sandwich, burrito or burger. This appeals to fussy eaters and those with allergies. The service is not always as quick as at a burger joint but, it seems, quick enough. Some fast-casual chains let diners order at their tables.

Third, clever pricing helps these chains optimise their profits. They offer some dishes at around the same price as those at burger joints, but they seem to be better than McDonald’s at nudging diners towards pricier dishes and extras. Fast-casual chains typically manage to squeeze 40% more out of each diner’s wallet than fast-food joints do.

Fourth, fast-casual chains often try to give each outlet a touch of distinctiveness. This distances them in the eyes of consumers from the “corporate” feel of burger chains—and their legacy of bad publicity—says Sophie Carroll of Planet Retail, another research outfit. Nando’s, for instance, decorates its restaurants with South African art.

For all their success so far, some of the fast-casual chains are finding that as they get bigger, they come under more scrutiny. Campaigners have recently criticised Chipotle and Panera Bread for using ingredients from genetically-modified crops and artificial additives—they say they are working to eliminate these. Campaigners against the use by companies of (legal) tax-avoidance techniques have added Nando’s to their targets. Fast-casual restaurants are joining the ranks of big business and having to endure the attention that comes with it.


TOPICS: Food
KEYWORDS: fastfood; restaurants
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To: Texan5
Have eaten at a Chilis once and the comparable Buffalo Wild Wings several times in the panhandle. Can say BWW has decent burgers but I tried their California grilled chicken on flatbread. They had never served it there and I was the first. Not too bad, pricey with tea as the drink. A few weeks later in a different town went into Chilis and ordered what looked be the same off their menu. Chilis was twice the size as BWW and much tastier to me. Served with a tall Sam Adams came in about a buck50 less than BWW also. Both in walking distance from where I found room to park a 73 foot rig. YMMV

Both casual but had better conversation at Chilis also. That could have been the Sam Adams...

61 posted on 03/08/2015 2:36:05 PM PDT by Dust in the Wind (U S Troops Rock)
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To: Dust in the Wind

I don’t eat processed food or all those carbs, so I’ve never been to Chilis or any of those other chain restaurants-but a couple of the guys I work with went to the one 25 miles away and weren’t impressed-I don’t know if they had tea or Sam Adams though...


62 posted on 03/08/2015 2:58:26 PM PDT by Texan5 ("You've got to saddle up your boys, you've got to draw a hard line"...)
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To: Texan5

Those places are only when I am “in the city” for the night. I have a small list of Mom and Pops that I frequent when the timing is right. Always treated like family when in your state and much better fare.


63 posted on 03/08/2015 3:06:13 PM PDT by Dust in the Wind (U S Troops Rock)
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To: Rebelbase

It is about what you are used to and like-I grew up eating grass fed, free range beef, chicken, pork. Fortunately, it is readily available here, because the feedlot/grain fed stuff just does not have enough flavor for me, and I like leaner meat.


64 posted on 03/08/2015 3:06:20 PM PDT by Texan5 ("You've got to saddle up your boys, you've got to draw a hard line"...)
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To: Michael.SF.

I like their burgers but their fries suck.


65 posted on 03/08/2015 3:40:02 PM PDT by superfries
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To: Dust in the Wind

That is what is so cool about family-owned stand-alone places-the owners know you and the service and food are great, be it roadhouse of fancier place...


66 posted on 03/08/2015 4:08:22 PM PDT by Texan5 ("You've got to saddle up your boys, you've got to draw a hard line"...)
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To: gusopol3

We have a local place that is like 5 Guys, except they have beer and wine, and outside seating. It’s great!


67 posted on 03/08/2015 4:15:57 PM PDT by FreedomPoster (Islam delenda est)
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To: jocon307

I find with most chain locations, it depends on the management.


68 posted on 03/08/2015 4:35:40 PM PDT by gusopol3
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To: Michael.SF.

I’ll give it a try! I don’t see it here in the north esst, though.


69 posted on 03/08/2015 4:37:10 PM PDT by gusopol3
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To: Rebelbase

Sarcasm to the my Panera is better than your Whataburger crowd.


70 posted on 03/08/2015 4:51:32 PM PDT by CARTOUCHE (Professionally trained and licensed BS detector. References on demand.)
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To: Rebelbase
I disagree on the taste of grass fed beef. I can tolerate burgers made with grass but IMO there’s an enormous taste difference between corn fed angus and local grass fed beef.

I agree with that...Give me grain fed any day...

71 posted on 03/08/2015 5:20:01 PM PDT by Iscool
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To: Texan5

Carrots are not on my low carb list but a multi-vitamin that contains beta carotene is. Not to say I don’t like carrots. I do, especially mashed and buttered as Grandma used to make them at Thanksgiving. But then, she also used to make mealy puddin’, a Scottish specialty involving an intestine, oat meal, onions, and suet, steamed until done. It was one of favorite childhood dishes until I realized it was killing my ancestor’s hearts. Yet, in my mind I can still taste it and it was GOOD stuff.


72 posted on 03/10/2015 1:06:16 PM PDT by CARTOUCHE (Professionally trained and licensed BS detector. References on demand.)
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To: discostu

No ! It tastes better in your mind because you have been brainwashed into thinking it tastes better. I am beginning to think this thread was started by a franchisee of Schlotzky’s or Panera, or Five Guys, or one of the others that has popped-up in the past 5 yrs. Your meat at Panera crosses the same grinder, processor, plant that everybody else’s crosses. You’re paying more for the same basic product that winds-up in a fancier setting. If that is your wish and you believe you’re getting better product. Have at it.

It’s the same mind-set that says that Wal-Mart customers are a lower class of consumers. I am a Wal-Mart customer and I also shop at Macy’s from time to time. To suggest my Wal-Mart patronage is an indication of poor taste or lower caste is pure snobbery.


73 posted on 03/10/2015 1:17:33 PM PDT by CARTOUCHE (Professionally trained and licensed BS detector. References on demand.)
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To: CARTOUCHE

I see that some of you can’t avoid coming back to the train wreck. Yep, I’m here too. Train wrecks aren’t that frequent but they sure do make for some interesting times.


74 posted on 03/10/2015 1:19:15 PM PDT by CARTOUCHE (Professionally trained and licensed BS detector. References on demand.)
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To: SamAdams76

People aren’t Oriental. Things are Oriental.


75 posted on 03/10/2015 1:21:40 PM PDT by AppyPappy (If you are not part of the solution, there is good money to be made prolonging the problem.)
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To: CARTOUCHE

I only like carrots now and then-and only raw ones-I hate cooked carrots. A lot of that good stuff was eaten because people did not waste food-a lot of us still don’t-and since it is mostly protein, I doubt it killed anyone.

Tripe, brains, etc are still eaten by farm and ranch people here-has been since my ancestors came here from Spain, via Mexico-I like all that stuff, I cook it, and if I come across a rattlesnake on my property, I won’t hesitate to shoot it with my .22, skin and season it with chili powder, lemon and garlic and throw it on the grill-the dried skins make nice belts, too...


76 posted on 03/10/2015 3:37:51 PM PDT by Texan5 ("You've got to saddle up your boys, you've got to draw a hard line"...)
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