In this episode of Take-Away with Sam Oches, Sam talks with Bob Andersen, president of The Great Greek Mediterranean Grill, a 30-unit fine fast casual concept that is looking to carve a niche out of the space between traditional fast casual and full-service dining, leveraging scratch-made, high-quality food. Bob joined the podcast to talk about the opportunities and challenges in fine fast casual and how this brand is planning to go from $50 million in sales today to over $100 million a year from now.

In this conversation, you’ll find out why:

• Improving the quality of your food has a direct impact on the guest experience
• Longer ticket times aren’t impossible in fast causal, but you should communicate them to your guests
• A great training program is key to franchising an upscale concept
• Water drinkers are an upsell opportunity 
• The build-your-own fast-casual model has its limitations
• A flexible footprint will help you win the competition for real estate

Have feedback or ideas for Take-Away? Email Sam at [email protected].