News

Fast casual success attributed to speed, cost, nutrition

The fast casual sector has grown by more than 550 percent since 1999, and Americans spent more than $21 billion at fast casual stores in 2014.

April 17, 2015

The fast casual sector has grown by more than 550 percent since 1999, according to the Village Voice, and Americans spent more than $21 billion at fast casual stores in 2014.

Chef Chris Jaeckle debuted his made-to-order sushi hand roll concept, Uma Temakeria, near the end of last year in New York City, the article said, because of the financial benefits of fast casual restaurants.

"I'm building a family," he told the Village Voice. "Regardless of what everyone thinks of a restaurant, we're not wealthy."

Fast casual growth is rising above that of sit-down restaurants in urban areas, a sign of a changing culture, according to Jaeckle, "It's solving a problem; restaurants are a luxury, and a time commitment. It's not befitting to the way the culture is going."

With Americans spending more on organics, chefs are diving into the fast casual segment, restaurants that combine convenience and speed and have a reputation for healthy fare.

Top Chef Franklin Becker and his partners entered the market when they noticed the lack of both gluten-free and chef-driven fast casuals. The team then opened Little Beet in Manhattan and Long Island.

"The South almost entirely exists on fast-casual and QSR," Becker said in the article. "There are very few fine-dining restaurants, and the reason is economics. If you appeal to pocketbooks, you're feeding the masses with better food, more flavorful food."

Little Beet's menu is full of healthy fare for reduced prices, catering to a growing population of Americans interested in eating healthier foods without breaking the bank.