| The restaurant industry has been facing difficult | | | | environmentally aware or concerned about animal |
| times recently, with the ravages of the declining | | | | welfare and who are looking for a healthy meal at |
| economy having prompted price reductions in | | | | an attractive price. Food is often organically |
| several ways: new items at lower prices, more | | | | sourced and/or locally produced, with many |
| small-plate and half-serving options, and more | | | | businesses using Fair Trade and free-range |
| fixed-price offerings. Yet, amid such difficult times, | | | | products where possible. Consumers are |
| it is the restaurant franchising businesses which | | | | becoming increasingly concerned about the food |
| are continuing to thrive. There has been a | | | | they are eating. More people are presenting with |
| significant rise in popularity of the fast-casual | | | | food allergies or sensitivities and are demanding, |
| healthy eating experience. Consumers are | | | | for example, wheat-free or dairy-free |
| becoming more health conscious, but do not want | | | | alternatives. Many customers are also weight |
| to spend a fortune on eating out. Therefore, their | | | | conscious and opt to eat at a restaurant franchise |
| primary criteria when choosing a place to eat are | | | | specialising in healthy fare because they know |
| the quality of the food combined with value for | | | | they will be able to enjoy a tasty meal, snack or |
| money. They also take into consideration such | | | | drink that is low in calories but high on taste. |
| factors as a great atmosphere, which is neither | | | | Healthy menu choices, which are filling without |
| too formal nor too fussy, efficient friendly service | | | | being fattening, can include Italian flat-bread pizza |
| and a varied menu. | | | | with reduced fat cheese, grilled free-range chicken |
| The health food industry is increasing year on | | | | breast with organic spinach salad, vegetarian nut |
| year and this is reflected in the fast-casual healthy | | | | and mushroom risotto or a fresh basil and tomato |
| concept, which is rapidly expanding throughout the | | | | soup with wheat-free bread. |
| country. These restaurant franchises serve | | | | With the rapid expansion of the healthy eating |
| nutritious yet tasty food including salads, organic | | | | restaurant franchise sector, it is clear that many |
| steaks and burgers, risottos and soups. | | | | consumers are demanding a fast-casual eating |
| Vegetarian, vegan, gluten-free, dairy-free, low fat | | | | experience that is healthier than the traditional |
| or low carbohydrate meals will often be menu | | | | greasy burger and fries or fat-laden pizza. Outlets |
| options. Drinks on offer may include | | | | range from a "kiosk" approach on major |
| vitamin-packed fruit smoothies, specialist coffees, | | | | concourses, shopping malls, rail and bus stations, |
| detoxes and herbal teas. Skimmed, soya and rice | | | | outdoor events etc, through to a full "cafe" |
| milks may be offered as substitutes for full-fat | | | | environment. This restaurant franchise opportunity |
| cow's milk. | | | | has enormous growth potential and is likely to |
| Restaurant franchises specialising in healthy eating | | | | continue growing in the foreseeable future. |
| typically attract customers who are | | | | |