More fast-casual restaurants are considering adding alcohol to their menus or expanding offerings in order to boost sales, capture more millennial customers and compete with quickservice chains. "Serving craft and seasonal liquor is once more a further differentiation, as almost no fast-casuals offer a full bar. If they have beer and wine, it is almost an afterthought, and the sales reflect it," said Pierre Panos, CEO of Fresh To Order. "The bar now offers our guests that extra enticement and touch point to come into our restaurant."
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