Make no mistake: Fast-casuals are influencing and attracting chefs, restaurateurs and executives across the hospitality industry. Fast-food companies are improving their ingredients to stay competitive, and chefs are abandoning or supplementing their full-service temples for a chance to hit it big in the fastest-growing segment of American dining.
“As a society, we are speeding up and moving toward speed- oriented food, which was fast food,” says Jonathan Maze, senior financial editor for Nation’s Restaurant News. “Now, we go to fast-casual restaurants.”
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