April 23rd, 2018

Sergio’s Cuban Eyes Fast Casual

Posted in Consumer Trends, New Foods and Flavors, Restaurants

Sergio’s Cuban Cafe & Grill Looks Towards Fast-Casual for the Future

Cuban Fast Casual

Photo Courtesy of shop.fiu.edu

As we’ve mentioned before in our blogs, fast-casual dining is not going anywhere. It gives chef’s and restaurateur’s an opportunity to provide fresh, high-quality food at lower prices due to reduced overhead costs. Sergio’s Cuban Cafe & Grill of Miami is the most recent entrant into the category.

Cuban Food

Photo Courtesy of sergioscuban.com

Carlos Gazitua, the CEO of Sergio’s, knew three years ago when planning the launch of their 6th location, it would be the last full-service restaurant. Gazitua cites rising rent prices and economics as the prime reasons to steer away from full-service and into fast-casual.

Sergio’s will also fill a hole in the fast-casual market for Cuban food. Leveraging the strength of their restaurant reputation, Sergio’s fast-casual will be able to launch with the power of their brand identity to help them capitalize on a thriving industry.

Cuban Food

Photo Courtesy of sergioscuban.com

Hoping to be the “Chipotle” of Cuban food, their bowl-centric menu features bold flavors like Mojo pork, Ropa Vieja, chimi-churri, and spicy habanero sauce. Contrasted with healthful choices such as cauliflower rice, boiled yucca, and lean ground turkey, Sergio’s is working to offer plenty of flavorful options while adding nutrient density to an often rich, heavy cuisine.

With site locations like Denver, Texas, Atlanta, and Washington D.C. slated for development, we’ll be keeping an eye on Sergio’s growth and look forward to a nearby location for taste testing.

What other Cuban fast casuals have you come across? Let us know in the comments section below.

Cheers!

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February 26th, 2018

Mediterranean Fast-Casual on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

Mediterranean Cuisine Shows Continued Growth in the Fast-Casual Market

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Fast-casual restaurants continue to gain steam as their popularity with multiple demographics holds strong. By focusing on quality ingredients within a limited, often chef-driven menu, combined with a lower overhead cost of standard brick-and-mortar establishments, fast-casual creates an opportunity to sell delicious, high quality food at reasonable prices.

Within this market, we are seeing Mediterranean cuisine thrive. With fresh ingredients, hearty options for both vegetarians and carnivores, and a continued nationwide interest in the benefits of the Mediterranean diet, the food of places like Greece, Israel, and Turkey are grasping the palates of customers nationwide and not letting go.

Restaurants like Gyroville, who have recently expanded to Ecuador, Taim, which extends from the Chipotle leadership and is set to open its 5th location, and Sajj Mediterranean opening its 8th location, exemplify the new wave of menu focused fast-casual Mediterranean restaurants. Combine these with the already existing trailblazers such as Garbanzo, Zoe’s Kitchen, and Noon Mediterranean (formerly Verts), which focus more heavily on customization, and you can see a strong pattern of flavor-first concepts taking a strong hold in an already crowded marketplace.

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Drivers of these establishments include on-trend flavors like harissa, preserved lemon, and za’ataar. The common link between these items is their unique depth of flavor stemming from ingredients or procedures uncommon to the average American diner. This dissociation will not last long though, especially at the current rate of growth in the Mediterranean food market.

There’s still plenty to taste and explore in this cuisine, and hopefully it’s continued popularity will drive some of the even more ambiguous items, such as Cholent and Magiritsa, into the spotlight.

Until then, we’ll keep our eyes open and tasting spoons ready.

Cheers!

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