Nothing beats the human touch

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For years, so-called fast-casual restaurants have worked to lower costs by keeping the help behind the counter and adopting a cafeteria format that leaves much of the work to diners, who stand in line, order, pay and carry the food to a table or out the door.

[…] restaurants, from small ones like Breads Bakery to chains like Sweetgreen, are the quickest-growing segment of the dining business, combining speedy service with food that they claim is fresher and higher quality than traditional fast food. And as they battle rising competition from a new source — delivery services — workers like Fritz are the first line of defense.

Who’s Fritz? click here to find out

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