LSR: Ethnic Concepts - US - February 2014
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“With an increase in interest for exotic and authentic cuisine, Latin, Asian, and Mediterranean concepts are entering the marketplace in abundance. This rapid growth of ethnic limited-service restaurants is due in part to the success of the fast casual assembly-line model. This operational strategy helps deliver the level of authenticity and health a customer desires through customization. It also increases transparency, which is a hot topic in the industry over the past few years.”
– Bethany Wall, Foodservice Analyst
Some questions answered in this report include:
The ethnic restaurant niche of limited-service restaurants is growing quickly with the increase of fast casual concepts looking to carve out a unique position. These concepts are going beyond the traditional comfort cuisines (i.e., Italian, Mexican, and Asian), which have become the standard for the market. As consumers’ palates are becoming more sophisticated, ethnic cuisines are becoming increasingly popular. It is important to gauge which types of concepts are being used and how to target potential opportunities. Also, healthfulness is more and more important to consumers, but ethnic cuisines are traditionally indulgent in the way of high carbohydrate and sodium levels. This report will explore how restaurants can provide healthy offerings while staying authentic and how concepts can tailor their offerings to fit a range of consumers through customization.
This is a new report focusing on ethnic limited-service restaurants. This includes quick service and fast casual concepts that serve non-American cuisine including: Latin, Asian, Italian, Mediterranean, Indian and other. The report focuses on usage, ordering method, consumption place, changes in behavior, deal motivators, drivers determining operator decision, and attitudes of consumers.
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