There's a fast and casual food revolution taking place across the country. As this week's cover feature testifies, a growing army of small chain restaurants is taking the traditional offering of fast-food restaurants into fresh territory by offering food with personality.
Doing so is bringing them a burgeoning audience. Figures from market research specialist NPD Crest suggest that fast-casual sales have grown 5.9% at the expense of full-service restaurants through the recession.
Their growing popularity is aided by the fact that cheaper international travel has made the world a smaller place, meaning that customers are as likely to opt for Mexican or Vietnamese food as they are for burgers and sandwiches.
But in truth, the success of this new breed of fast-casual chains has been built on solid operational foundations. All point to the freshness and quality of their produce; all embody a credible commitment to offering nutritious dishes; all invest in fun and appealing decor; and all place an emphasis upon strong branding and marketing.
When operators harness age-old hospitality know-how and apply it to our high streets, where speed of delivery is crucial, should we really be surprised when they are successful?
Three diary notes for the virtuous and the ambitious:
First, the call for entries for the Springboard Awards for Excellence is open until 30 September. The awards celebrate the people and organisations doing most to elevate the hospitality industry as an employer of choice. Enter at http://springboarduk.net.
Second, the Hospitality Action Ball this year takes place on 15 October, enabling you to enjoy a great night out and raise cash for those less fortunate than you in the industry at the same time. Go to www.hospitalityaction.org.uk.
Finally, chief executive of HIT Scotland David Cochrane and 20 companions will be climbing Mount Kilimanjaro next January to raise funds to encourage excellence in the Scottish hospitality industry. You can sponsor David by visiting www.hitscotlandappeal.org.
Mark Lewis, Editor, Caterer and Hotelkeeper