When it comes to societal shifts within modern-day foodie culture, the restaurant industry, overall, is less quick to make big changes than you may think. Sure, microbrands, independents, food trucks and mom-and-pop establishments have the ability to be flexible – a huge factor in their success as technology becomes more advanced within restaurants – but chains have a lot more riding on these factors. A new POS system, for example, would be a huge investment and much more difficult to scale at a national chain restaurant than, say, a smaller market focused fast casual like Cava Mezze Grill. Now, consider the fast food track, a $191 billion industry that’s known for its assembly line service, frozen “food” and, overall, an impersonal, but quick experience.
With foodie culture becoming so in-tune to fresh ingredients, local sourcing, and consumers changing their tune a bit when it comes to wait times – understanding that a long wait often equates to better perceived quality – the question for fast food becomes: What if scalable elements like customer service, visible fresh ingredients, and storytelling were repositioned to align with today’s modern foodie culture? Could shifting these details bring more mass acceptance to fit with foodies' perception of great value? Read More