"the rise of restaurants known in the trade as “fast-casual”
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Unlike traditional fast-food restaurants, fast-casuals emphasize fresh, natural, and often locally sourced ingredients. Perhaps as a result, their food tends to taste better. It’s also more expensive.
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For most of the fast-food industry’s history, taste was a secondary consideration. Food was prepared according to a factory model, explicitly designed to maximize volume and reduce costs. Chains relied on frozen food and assembly-line production methods, and their ingredients came from industrial suppliers. They were able to serve enormous amounts of food quickly and cheaply, even if it wasn’t that healthy or tasty, and they enjoyed enormous success in the last quarter of the twentieth century.
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Traditional fast-food chains pretty much ignored these changes. [Moi ici: A migração de valor, o aparecimento de tribos endinheiradas que valorizam o gosto, a comida saudável, a comida local] They were still doing great business, and their industrial model made it hard to appeal to anyone who was concerned about natural ingredients and freshness. That created an opening for fast-casual restaurants. You had tens of millions of affluent consumers. They ate out a lot. They were comfortable with fast food, having grown up during its heyday, but they wanted something other than the typical factory-made burger. So, even as the fast-food giants focussed on keeping prices down, places like Panera and Chipotle began charging higher prices. Their customers never flinched."
Trechos retirados de "The Shake Shack Economy"
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