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How Chick-fil-A Shook the 'Fast Food' Stereotype
For the past several years, the fast-casual segment has given the quick-service industry a run for its money, quite literally. Fast food operators have undoubtedly realized that their quick-serve restaurants (QSRs) would need to improve on quality and value from both a culinary and operational standpoint in order to stand up to the competition. And thus, a new, hybrid category — QSR-Plus — was born.
“What we’re seeing now with QSR-Plus and this elevation of quick-serve restaurant menus is clearly shifting the landscape,” says Paul Barron, founder and CEO at Foodable. “Over the past 18 months, we’ve seen a small but subtle shift in a key few brands that have started to explode.”
In this “On Foodable Weekly” episode, Barron is joined by a representative from one of those key QSR-Plus brands: Amanda Norris, senior director of menu development at Chick-fil-A, a brand that has been ranked No. 1 or No. 2 in Foodable Labs’ “National Top 25 Restaurant Brands” since Q1 2015.
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By Foodable TVFor the past several years, the fast-casual segment has given the quick-service industry a run for its money, quite literally. Fast food operators have undoubtedly realized that their quick-serve restaurants (QSRs) would need to improve on quality and value from both a culinary and operational standpoint in order to stand up to the competition. And thus, a new, hybrid category — QSR-Plus — was born.
“What we’re seeing now with QSR-Plus and this elevation of quick-serve restaurant menus is clearly shifting the landscape,” says Paul Barron, founder and CEO at Foodable. “Over the past 18 months, we’ve seen a small but subtle shift in a key few brands that have started to explode.”
In this “On Foodable Weekly” episode, Barron is joined by a representative from one of those key QSR-Plus brands: Amanda Norris, senior director of menu development at Chick-fil-A, a brand that has been ranked No. 1 or No. 2 in Foodable Labs’ “National Top 25 Restaurant Brands” since Q1 2015.