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.
Both casual but had better conversation at Chilis also. That could have been the Sam Adams...
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...
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.
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.
I like their burgers but their fries suck.
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...
We have a local place that is like 5 Guys, except they have beer and wine, and outside seating. It’s great!
I find with most chain locations, it depends on the management.
I’ll give it a try! I don’t see it here in the north esst, though.
Sarcasm to the my Panera is better than your Whataburger crowd.
I agree with that...Give me grain fed any day...
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.
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.
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.
People aren’t Oriental. Things are Oriental.
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...
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