Food service chains and independents that seek to compete with fast-food giants are giving their food other labels, such as quick craft, fine casual, fast crafted, fan food and more, despite using the same model. Smaller operations are differentiating themselves by highlighting the quality of food.
The broader economy has seen some recovery and customers are focused on better quality than simply price. Smaller food service providers may be wise to re-brand themselves to appeal to the more discriminating eater, while keeping the model quick.
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