After walking by the uber-rustic-chic Tres Carnes corner of Chelsea for the past couple of weeks, we finally had a chance to dine “in” yesterday, and see what the lines are about. Serious Eats gave them a first look, and we’re glad we did. In a neighborhood saturated with fast casual outlets, it seems they are poised to take on the storm.
There’s a verified pit master, Chipolte-level efficiency of service, and what seem to be many happy meat eaters in the midst.
Foreign Exchange: QSR reports today on international brands moving into the US, as US brands look overseas to expand.
Now that many domestic brands are looking overseas for growth opportunities—and with Americans’ taste for ethnic flavors continuing to grow—international quick-service and fast-casual chains are expanding their presence in the U.S.
International chains that have made inroads into the U.S. market include YO! Sushi, Wegamama, Soho House, Pret A Manger, Nando’s Peri Peri, Pollo Campero, La Tasca, Little Sheep Mongolian Hot Pot, Pie Face, Giraffas, Maoz, and Freshii.
QSR Magazine notes that today’s consumer is looking for something different and unique in flavor which is not surprising. Just in New York City alone, there has been a big boom in Asian and Mediterranean fast casual enterprises. In 2017, it’s expected to see trends around the Eco-Burger for meat-conscious eaters, National Asian concepts, Juicing- with a focus on Starbucks’ Evolution Fresh, Foreign-based brands in America, and more Build-Your-Own-Everything.
Join Hospitality executives at the fast casual summit this october in San Diego. This unique gathering will bring together a select group of top executives from the fast casual segment for two and a half days of networking and work group sessions designed to foster the exchange of ideas and innovations covering the industry’s top strategic issues. Fast casual executives will have the opportunity to further establish segment best practices through peer collaboration and executive education in a fun and relaxed environment.
Fast Casual Executive Summit, October 21-23 in San Diego, reserve your spot.
Thinking of opening your own fast casual restaurant, café or store? Join Women Chefs and Restaurateurs along with TaraPaige Group and other women experts for a panel about what you need to know before taking the leap and making your dreams come true. A panel of hospitality experts will provide insights that will set you up for success and answer your questions about what you need to know to start your own brick and mortar business. We will address the top concerns of many emerging businesses from writing the business plan and researching the market to finding the right space and negotiating favorable terms to getting legal advice to designing the space and building it out according to code and finally promoting it to the public.
Learn what it takes, how to prepare and when to make the jump from dreaming to executing.
Join Women Chefs and Restaurateurs on May 8th at the French Culinary Institute from 6pm-8pm
We have all admired the Chipotle Model and how efficient the business runs. Many emerging businesses we work with look to the Chipotle model from a financial and operational perspective of what works so well in the fast casual restaurant segment. Although they have achieved such a great model, all models must continue to be looked at, analyzed and tweaked to ensure businesses are achieving the maximum levels they should be. Take a read on how Chipotle continues to enhance their business.
Chipotle Keeps doing it.. Increasing the throughput for greater sales
The fast food market in India is growing annually by 19% to China’s 15% using only one-fifth of China’s budget– $13 billion.
NRN also shows that India purchasing power lies heavily on the younger crowd which is appealing to Western marketers
QSR Magazine answers a great question from an operator on how to get repeat business. First, you need to understand why you aren’t getting the repeat business and then analyze the areas of opportuntity where you can increase it. This can be done by offering variety in products and
pricing, opening the landscape of what your operation is not really known for and
occasion-based promotions.
Overall, a punch card won’t give you the traction you need if your product falls flat to the prospective audience. What are some things that you do to increase customer loyalty?
While a slight increase in spending at fine dining restaurants is expected, fast casual restaurants will remain steady from the previous year. Consumers plan to cut back on dining but emphasize that healthier options wll play a key role in their decision making. Surprisingly, fast food restaurants are expected to see a slight decline.
Read more on the statistics here
Çiğköftem is a mix of cracked bulgur wheat, red pepper paste, chili pepper, and 18 spices. The staple Turkish item could be served as a dish, in a wrap, pita or bun.
You can find this new gem at 438 E. 9th St between Avenue A and 1t Avenue
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paigepapers.com