Franchise News
SPONSORED
Restaurant Hospitality: Top Chefs Discuss Casual Dining
Don’t underestimate fast-casual dining concepts; they’re approved by the world’s biggest chefs.
Photo Credit: EQRoy / Shutterstock.com
At the Food & Wine Classic in Aspen, some of the world’s biggest chefs sat down with Andrew Zimmern to discuss their fast-casual and fine-casual projects.
Fast-casual concepts sometimes get a bad rap from those in the “haute cuisine” circle. Fast-casual restaurant menus are often criticized for a perceived lack of the high quality and taste associated with an upscale restaurant.
But Rick Bayless, one of the chefs at Zimmern’s round table, couldn’t disagree more strongly.
Bayless explained that people want high-quality food to be convenient and accessible.People who are on the go want amazing food, but they can’t always flock to an upscale restaurant to get it.
That’s why he opened a restaurant in the O’Hare airport.
“Everybody wants good food at an airport. But nobody is willing to do it,” Bayless said.
Bayless asserts that the fans that he meets on the street don’t laud his upscale restaurants; they remember him for the fast-casual option he opened in an airport.
Fast-casual franchises and chains are successful for a reason; they have quality menu items that people like and they provide good customer service. And at the the end of the day, that’s what matters.
Check out the full article from Restaurant Hospitality for a full rundown of the round table.Don’t Miss the Next Big Franchise Story
Sign up for the 1851 Franchise newsletter to get our biggest stories before everyone else
By signing up, you agree to our user agreement (including class action waiver and arbitration provisions), and acknowledge our privacy policy.
About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
