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October 14, 2020

Listen to the full episode here.

1. Fast Casual isn’t what it used to be.

With well regarded chefs behind fast casual restaurants, and the thought they put into the restaurant they are changing what fast casual means for consumers and what they can expect.

2. Consumer Benefits.

Benefits of a fast casual restaurant for the consumer are great. The food is not only accessible, but the food is also affordable.

3. Good, but not good enough.

Though Chef Admony’s fast casual Tiam, isn’t doing as well as it did pre COVID it is still doing well. They still need to however reinvent themselves, from menu to prices there is a lot to consider.

4. Uncertainty is the worst part.

At the end of the day one of the hardest things for restaurants is the uncertainty. The not knowing of what’s going to happen weighing on everyone.

5. Hindsight is 2020.

Having a lot of restaurant locations can be enticing, but Chef Admony points out the trouble with a larger business. That when your business grows you aren’t the only one that makes decisions and the money you get won’t be as big while you're growing. 


Opening Soon Announcements: Khora in Cincinnati, OH. Ursula,  R.A.D and Chef Hong Thaimee’s pop up in New York, NY. 

Written by Macgill Webb — October 29, 2020

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