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Kruse/Thorn: Making sense of restaurant-segment jargon

What do “fine casual,” “fast fine,” and other segment terms even mean?

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they discuss increasingly esoteric terminology for restaurant segments. 

Nancy Kruse, president of The Kruse Company, says jargon is understandable for marketing purposes, but not necessarily for consumers.  

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Contact: Desiree Torres [email protected]

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