Several members of the Fast Casual Executive Alliance, including alliance president, Louis Basile, of Wildflower Bread Co.; Marc Geman of Spicy Pickle; Larry Reinstein of Fresh City; and Alan Hixon of Freebirds World Burrito, participated in the Fast Casual Phenomenon education panel. The panel also included FCA board Chairman Paul Barron, Linda Duke of Duke Marketing and Valerie Killifer of Fast Casual magazine.
The Panel was standing room only as these executives shared their thoughts on the growth and direction of the fast-casual segment.
Additionally, Paul Barron was granted an interview with the new National Restaurant Association Chairman, Michael Kaufman. See the video below.
All in all, this was a great showing for the FCA and allowed us to forge a new relationship with the NRA as we move our agenda forward to make the fast-casual segment stronger than ever.
The Fast Casual Executive Alliance has named Louis Basile of Phoenix-based Wildflower Bread Co. as president of the special interest group and executive board. “I am very excited to be involved in such a great initiative in our restaurant segment,” Basile said.
The Alliance, formed by Paul Barron, publisher of Fast Casual magazine and executive vice president of NetWorld Alliance, will help develop ideas for the highly popular Fast Casual Executive Summit, held this year in Denver, as well as building fast casual restaurant industry awareness. The Fast Casual Executive Alliance represents more than 375 leading fast casual restaurant companies that actively engage in and support the development of the fast casual restaurant business. The FCA is dedicated to the continued growth of the fast-casual restaurant segment, consumer awareness of the fast-casual restaurant business, and continued support of legislative issues that will serve the entire restaurant industry.
The 2008 National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 17-20 at Chicago’s McCormick Place is the must-attend event of the year for anyone covering the restaurant and hospitality business.Highlights this year include:
* The Culinary Scene area, where top chefs will showcase their creativity with food and alcohol beverages.
* 65+ free education sessions on topics including environmental/sustainability issues, menu and culinary trends, profitability, recruitment and retention, technology and more.
* Specialty pavilions focusing on organics, franchising, technology, international cuisine and more.
* Kitchen Innovations Award recipients showcasing the most cutting-edge equipment in the world.
More than 2,150 exhibiting companies will showcase the newest and most innovative products and services on the market and draw 74,000 industry professionals from all 50 states and 115 countries. Programming will feature trendsetting chefs and restaurateurs, leading experts, celebrities and more.
New this year is the International Wine, Spirits & Beer Event (IWSB), held in conjunction with the Show May 19-20. IWSB is the industry’s first venue focusing exclusively on beverage alcohol.
It appears the recession has already started to affect the casual-dining industry as they begin to pressure the lower segment of Fast Casual for price matching. Who is they and are they pressuring fast casuals or are fast casuals pressuring them?
Paul Barron, publisher of Fast Casual magazine, predicts that casual- and fine-dining restaurants will begin marketing special offers to compete with the popular fast casual segment. “Fast Casual is the segment nicely positioned between casual dining and fast food; this segment should do very well in a slowdown period,” Barron said.
Here’s the surest sign that casual dining is in the dregs: Coupons are flying. For consumers, it might seem like edible gold. Five dollars off here. Two-for-ones there.Restaurant coupons are arriving like early Christmas presents in newspapers, mailboxes and on doorknobs. In many regions recently, coupons have been doled out by Ruby Tuesday, Bennigan’s, IHOP and Smokey Bones. So has a T.G.I. Friday’s gift card bonus. Read Full Story
Fast Casual Alliance represents over 375 leading fast casual restaurant companies that actively engage in and support the development of the fast casual restaurant business. FCA associates are responsible contributing to the fastest growing segment in the restaurant industry. On behalf of its members, the FCA is dedicated to the continuing growth of the fast casual restaurant segment, consumer awareness of the fast casual restaurant, and continued support of legislative issues that will serve all of the restaurant industry . The FCA evaluates and recommends standards and practices, works to improve customer service effectiveness, and educates operators, associations, and media companies, as well as the wider business community, about the unique benefits of the fast casual restaurant business.
