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How emerging chain Great Greek Mediterranean Grill is carving a new restaurant nicheHow emerging chain Great Greek Mediterranean Grill is carving a new restaurant niche

President Bob Andersen explains how the brand’s high-quality food is fitting between traditional fast casual and full service.

Sam Oches, Editor in Chief

May 11, 2023

1 Min Read
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Offering quality food may seem like a no-brainer for most restaurants, but at The Great Greek Mediterranean Grill, it’s critical to the brand’s survival.

That’s because this 30-unit, limited-service franchise is banking on high-quality food being a core differentiator as it competes in the increasingly busy Mediterranean category. In fact, The Great Greek is striving to carve a niche between the traditional fast-casual category and full-service restaurants, claiming its concept — which makes food from scratch, serves dishes on real plate ware, and even buses tables — occupies the “fine fast casual” category.

Bob Andersen, president of The Great Greek, joined the latest episode of Take-Away with Sam Oches to talk about the opportunities and challenges in fine fast casual and how this brand is planning to go from $50 million in sales today to over $100 million in the next year.

In this conversation, you’ll learn why:

  • Improving the quality of your food has a direct impact on the guest experience

  • Longer ticket times aren’t impossible in fast causal, but you should communicate them to your guests

  • A great training program is key to franchising an upscale concept

  • Water drinkers are an upsell opportunity

  • The build-your-own fast-casual model has its limitations

  • A flexible footprint will help you win the competition for real estate

Contact Sam Oches at [email protected].

About the Author

Sam Oches

Editor in Chief

Sam Oches is an award-winning Editorial Director with Informa Connect Foodservice and editor in chief of Nation's Restaurant News and Restaurant Hospitality. A graduate of the E.W. Scripps School of Journalism at Ohio University in Athens, Ohio, Sam previously served as Editorial Director of Food News Media, publisher of QSR and FSR magazines. He’s a past president of the International Foodservice Editorial Council (IFEC) and a past board member with the American Society of Business Publication Editors (ASBPE). His foodservice insights have been shared in national media outlets such as the New York Times, USA Today, National Public Radio, and CNBC. He lives in Columbus, Ohio, with his wife and three kids.

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