Future of Food: Customization will go the way of the Dodo bird
For years, customization has been all the rage at restaurants.
Fast-casual concepts followed the so-called “Chipotle model” — although the first major chain to do it was Subway — of assembling food right in front of customers.
But that model could be on the way out.
Sales are down in the fast-casual segment as customers appear to shift to quick-service restaurants that are cheaper and faster. And operators have found that when guests customize their food and don’t like the results, they blame the restaurant.
Meanwhile, as chefs’ prestige continues to rise, consumers are more open to trusting them with