Remove Bar Remove Casual Remove Fast Casual
article thumbnail

Raw and Ready: Growing a Healthy Fast Casual

Modern Restaurant Management

The owner of Delicious Raw, a healthy fast casual concept launched in 2013, is looking to grow the brand and create a one-stop-shop for healthy consumables for a broad audience. I visited a lot of juice bars and plant-based restaurants over the years, and I was seldomly impressed.

article thumbnail

2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” That’s where the NEXT Flavor Report comes in.

2025 450
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Tacos poised to take over fast casual

Restaurant Business

Fast-casual taco concepts have more-elevated fare, bars and breakfast. And though the landscape in this niche is increasingly crowded, most say there's plenty of room for national growth.

article thumbnail

‘A Smaller Footprint Isn’t a Limitation – It’s an Invitation to Get Creative’

Modern Restaurant Management

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.

article thumbnail

Successful Athletes in the Restaurant Business

Goliath Consulting

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.

article thumbnail

Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

. – Jackie Abril-Carlile, Auguste Escoffier School of Culinary Arts Culinary Instructo r and Executive chef and general manager at North Mountain Brewing Everything Has Changed At the onset of COVID, most fast casual restaurants went from primarily dine-in business to mostly takeout and delivery models.

article thumbnail

Finding New Purpose Through Repurposing Space

Modern Restaurant Management

based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fast casual 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.