Fast-casual restaurants are on a roll, with Slotted Spoon joining the lineup

There's a land rush under way in the fast-casual industry, with restaurateurs nationwide frantically trying to grab a piece of this fast-growing segment. Just how fast is it growing? According to Technomic, eight of the ten fastest-growing chains in America (with sales of at least $2 million) are of the...

By Gretchen Kurtz

May 14, 2013

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There's a land rush under way in the fast-casual industry, with restaurateurs nationwide frantically trying to grab a piece of this fast-growing segment. Just how fast is it growing? According to Technomic, eight of the ten fastest-growing chains in America (with sales of at least $2 million) are of the order-at-the-counter, wait-a-minute-while-your-food-is-made-fresh variety.

"Fast-casual growth continues to outpace that of quick and full service," the Technomic website reports. "Though it's still a small, emerging segment (comprising six percent of the restaurant industry) its influence is great. With origins in once-innovative concepts such as Fuddruckers and Koo Koo Roo and the 'home meal replacement' trend -- as well as prime development seen in chains like Chipotle Mexican Grill, Panera Bread and Five Guys Burgers and Fries -- the fast-casual sector has evolved and expanded. The old terminology 'adult fast food' is no longer an adequate definition."

Burritos, salads, noodles, burgers and even Korean restaurants have already staked a claim here in Colorado. Now Alex Comisar, Johnny Coast and chef Jensen Cummings have joined the frenzy with a new (for Denver, at least) concept: meatballs.

Find out what kind of territory they've carved out with their hand-rolled pork, beef, chicken, salmon and veggie balls when my review of Slotted Spoon Meatball Eatery is posted here tomorrow.

And in the meantime, if you were starting a new fast-casual restaurant, what would your concept be?

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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

Contact: Gretchen Kurtz

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