December signals not only the holiday season but also a barrage of end-of-the-year stories. In the spirit of that tradition, below is a list of FastCasual.com's most-read stories of the year.
No. 10: Restaurant industry's 2012 trends shaped by demographics, nutrition
It seems that readers are still interested in what shaped the trends of 2012, as evidenced by so many people perusing this January 2012 story predicting that demographics and nutrition would shape that year's food trends. Its ongoing popularity may stem from the fact that demographics and nutrition have also shaped food trends in 2013, and are sure to have a similar effect in 2014.
The bottom line: Pressure to improve the nutritional value of restaurant fare, including children's meals, still plays a big role in the fast casual restaurant industry. Other factors that shaped the industry's direction — not only in 2012, but also through 2013 — are the growing influence of Asian, Hispanic, Baby Boomer and Millennial demographics.
No: 9: Restaurants surveyed for 2013 food trend predictions
As with the 10th-most read story of the year, No. 9 also had to do with food trends. The story reviewed Restaurant.com's poll of 106 restaurants throughout the quick-service, fast casual and full-service segments to gain insight on 2013 culinary trends.
The bottom line: Healthy menu items, veggies, innovative drinks and comfort food were predicted to be this year's top trends.
No. 8: NAPICS '13: Is 'better pizza' the next fast casual category?
A variety of build-your-own pizza concepts has popped up over the past two years, and this story took an in-depth look as to why pizza makes sense as a fast casual concept.
The bottom line: This concept will continue to thrive, especially during the lunch daypart
No. 7: Fuddruckers rolls out gluten-free bun
Story continues below...
This May story discussed how Fuddruckers added a gluten-free bun to its menu by partnering with Dallas-based Local Oven.
The bottom line: Gluten-free is not going away; this trend is becoming a staple on fast casual menus across the country.
No. 6: Commentary: What you can learn from Panera's 'hidden menu'
Retail educator and author Micah Solomon wrote this commentary about how Panera Bread launched a "secret menu" to keep loyal customers happy.
The bottom line: Secret menus may come off to some customers as silly, but some chains use them as a way to keep customers happy when they discontinue certain items from their core menu.
No. 5: How Do You Roll? swims away with $1M from 'Shark Tank'
It was sink or swim for How Do You Roll? co-founders Yuen and Peter Yung, when they took a dive into ABC's "Shark Tank" last February. The brothers stayed afloat, striking a deal with "Shark" investor Kevin O'Leary. The two pitched their fast-casual, custom sushi restaurant model to the panel of five "sharks" hoping for $1 million in exchange for 12 percent equity in the company.
The bottom line: After negotiating, the brothers left the tank with a deal for $1 million in exchange for 20 percent equity of the company. Since hitting the national primetime airwaves, How Do You Roll? has seen a dramatic increase in store traffic.
No. 4: The real reason Millennials go out to eat
Sean Beckner, CEO of Front Flip, weighed in on the top factors that drive Millennials to dine out. He believes it's their passion for locally grown and raised, fresh, organic and perhaps gluten-free food — and also their desire to have an experience.
The bottom line: Restaurants that succeed in making dinner a "food event" will attract the coveted Millennials demo, which includes 80 million customers.
No. 3: 2013 Fast Casual Top 100 Movers & Shakers revealed
May saw the announcement of FastCasual.com's annual list of the segment's most significant brands, people and trends. The downloadable "The 2013 Fast Casual Top 100 Movers & Shakers" was released at an awards gala in Chicago, timed to coincide with the 2013 National Restaurant Association tradeshow.
The bottom line: Always a top read, the annual Fast Casual Top 100 is now taking nominations for 2014. Click here to nominate your favorite brand, person, technology or marketing campaign.
No. 2: Commentary: Why fast casual is not the future of restaurant business
Matt Bodnar of Fresh Hospitality wrote in this commentary that fast casual restaurants focused on fresh and healthy cuisine in a more upscale setting need their own name.
"A new breed of restaurant is fast approaching on the horizon and starting to catch people's attention," he wrote. "These concepts buck the traditional fast casual model in so many ways that it's time to create a name for this new segment."
The bottom line: Bodnar suggested calling this emerging segment Fresh Casual. "In essence, Fast Casual is casual dining quality food served in a QSR environment. Fresh Casual is a full casual dining experience with a limited (usually QSR) service model," Bodnar said.
No. 1: KFC jumps into fast casual with new concept
Proving yet again that the fast casual segment is invading the entire restaurant sector, KFC launched its own fast casual brand, KFC Eleven. The restaurant, located in the Highlands neighborhood of the brand's hometown of Louisville, Ky., opened Aug. 5 and features lunch and dinner, as well as outdoor seating and a drive-thru.
The bottom line: KFC 11 serves a variety of more upscale menu items at a higher price point than the regular KFC chain. Beyond the food, the restaurant design is modern, mid-to-upscale, with a chute ordering queue, bar-style, table and booth seating, digital signage showcasing community news and other information, lamp lighting and artwork by local artists.
Did your favorite story of the year make our top 10? If not, write it in below in the comments.
User Comments