BREAKOUT FACTORS • Healthful bent • Local/sustainable products or practices • Innovative approach to food/operations Take a closer look at the factors that make these concepts breakout brands >> J. Dean Loring, president and chief executive of San Diego-based Burger Lounge, is debating a switch from a quinoa salad to one based on barley. It’s doesn’t seem like a major decision for a fast-casual burger chain, but it speaks to how different ...
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