There was once a time when fast-casual concepts were the new kids on the block — fresh, innovative, and different. While this segment has certainly captured the hearts (and wallets) of many — a love affair especially with Millennials — the marketplace has become inevitably saturated. Fast casual is a proven model, and is even on its second wave, known as Fast Casual 2.0 or “fine casual,” which reflects chef-driven concepts rooted in sustainable offerings and local partnerships.
But what’s next? If the success of Houston-based Dish Society is any indicator, it could be flex-casual. “We offer counter service for breakfast, lunch and brunch, and we do full-service for dinner,” says Aaron Lyons, Dish Society’s founder.
Lyon initially intended for Dish Society to be purely fast casual, so what changed?