The Cheesecake Factory’s New Fast Casual Concept Won’t Serve Cheesecake

The Cheesecake Factory’s New Fast Casual Concept Won’t Serve Cheesecake

The Cheesecake Factory is working on a menu for their new fast casual restaurant, Social Monk Asian Kitchen, which will have items like noodles, curries, sandwiches, salads, and rice bowls, according to Eater. Cheesecake is not on the listing.

Founder and CEO for the brands, David Overton, told Eater, "We were really interested in creating a new concept, and thought Asian food would lend itself very well to a fast-casual setting."

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Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

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Matchbox Setting New Standards in Casual Dining

Matchbox Setting New Standards in Casual Dining
  • As a Top 150 Emerging Brand, Matchbox brings a new standard of service to the declining casual dining segment.

  • In an era of quick-service and on-the-go dining, Matchbox combines an excellent atmosphere with premium ingredients to offer diners a place to spend time.

 

Matchbox isn't your typical casual dining restaurant. Matchbox uses all premium ingredients and even makes fresh mozzarella for its pizzas in-house. The design of every location is built previous locations with reclaimed barn wood, red painted iron, and awe-inspiring floating booths. But at the end of the day, the team credits the culture of the restaurant for its success. Watch this episode of the Emerging Brands series to see how Matchbox sets the bar high for casual dining.

Matchbox began in a small, matchbox-shaped building in Washington, D.C. in 2003 as a local place to have a beer and some burgers with friends. As the idea began to expand, restaurants began popping up around D.C., and then Virginia, and then Texas and now, their biggest location yet; An 8-million dollar, two-story restaurant in Sunrise, Florida.

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Is Casual Dining Over?

Is Casual Dining Over?
  • What's the future for brands like Applebee's and Chili's? 

  • Are millennials killing the casual dining industry? 

On this episode of Plugged In, Paul Barron looks at millennial social restaurant visit traffic (SRVs) in casual dining, as a predictor of the decline in casual dining sales. Foodable Labs has tracked a decline in millennial SRVs across the board in traditional casual dining establishments. The new millennial consumers seem to no longer resonate with legacy brands like Applebees and Chili's. 

However, traffic is up in new age casual dining at places like Matchbox and Coopers Hawk.  All is not lost, even with expansion halted and stores closing, there is a recipe for resurrecting these legacy casual dining brands. Watch Plugged In for more!

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Why are These Italian Casual Dining Chains Underperforming Compared to the Rest of the Industry?

Why are These Italian Casual Dining Chains Underperforming Compared to the Rest of the Industry?

It's no secret that the traditional casual dining segment as a whole is struggling to compete as new innovative restaurant brands emerge, but there's one sector within this segment that continues to underperform. 

The Italian cuisine-focused brands like Bertucci's, Romano's Macaroni Grill, and Tony Roma's used to be fan-favorite restaurants where families and friends would gather together to enjoy signature Italian dishes.

Now these brands are seeing a slump not only in sales, but also in our Foodable Labs' RSMI scores.

In 2015, California Pizza Kitchen decided it was time to adapt.

The chain expanded its food and bar menu, which included incorporating seasonal ingredients and adding hand-crafted cocktails. The chain also started a complete store redesign with 20 pilot locations. Now customers can also watch their food as it’s prepared with the restaurant’s open kitchen concept.

But, the brand isn't going to stop adapting to today's new consumer. 

“CPK is resetting the stage for the next 30 years and we are calling this plan our ‘Next Chapter’,” said G.J. Hart, California Pizza Kitchen executive chairman and CEO in a press release. 

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