The journey from fine dining to fast casual

The journey from fine dining to fast casual

This is part of NRN’s special coverage of the 2014 NRA Show, being held in Chicago, May 17-20. Visit for the latest coverage from the show, plus follow us on Twitter and Facebook.

Fine-dining restaurateurs recounting their development of fast-casual concepts agreed that applying their high-end food and service to a different lifestyle segment is quite the opposite of scaling down or “taking a step back.”

Rather, making a mark in fast casual requires even more investments in time and energy in the supply chain and training of staff, they told NRA Show attendees during the “From Fine to Fast” panel.

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