Fast casuals have quickly become the restaurant model of the future. So much so that chefs are beginning to make their way into the segment. Some, like D.C.'s Cava Mezze Grill, have adjusted their chef driven, full-service dining restaurants into fast casuals with a focus on quality ingredients. Even classically trained, fine-dining chefs are interested in making the switch.
There's a certain credibility attached to fine-dining chefs that will naturally give fast casual consumers the sense that they are getting the best deal, as well as a taste of some fine dining delicacies, at a fraction of the cost. Read More