Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

THE FIRST CHEF-CASUAL CONCEPT

  4 min

Offline: This content can only be displayed when online.

VIDEO INTERVIEW

Fast casual restaurants are getting an upgrade. The fastest growing food service segment is being enriched by chef casual concepts: casual restaurants with a chef that makes their mark on the menu. Quick, flavorful and healthy meals for less than ten dollars: the gastronomy-focused fast casual restaurant is gaining ground.

  Hans Steenbergen    Lukas Vlaar & Roset Pieper   Doug Koop Sander van der Meij 

The American CAVA is growing like there’s no tomorrow. The first chef-casual concept opened in Bethesda near Washington D.C. in 2011. Today the counter is close to 80. The restaurant was founded by three childhood friends from Greece. They were raised in families with a passion for food and drinks, and wanted to bring that kind of homemade quality to the American consumer that cares about their health. CAVA mostly has restaurants on the east and west coast.


The chef guarantees the flavor and freshness in the dishes. Efficiency, speed and choice are the building blocks of the guest journey. Every menu is built in five steps:


Think rice, salad, or pita

Like hummus, feta, and harissa

Lamb, chicken, falafel or roasted vegetables

Onions, tomatoes, cucumber, or mint

Such as lime tahini or a simple vinaigrette

CAVA’s growth is being funded by high end tech-investors seeing a gap in the market. In their eyes, time and health are essential luxuries, so concepts serving quick, easy, healthy, and chef-driven menus are ripe for explosive growth.

  4 min

Offline: This content can only be displayed when online.

Fast casual restaurants are getting an upgrade. The fastest growing food service segment is being enriched by chef casual concepts: casual restaurants with a chef that makes their mark on the menu. Quick, flavorful and healthy meals for less than ten dollars: the gastronomy-focused fast casual restaurant is gaining ground.

  Hans Steenbergen    Lukas Vlaar & Roset Pieper   Doug Koop Sander van der Meij 

The American CAVA is growing like there’s no tomorrow. The first chef-casual concept opened in Bethesda near Washington D.C. in 2011. Today the counter is close to 80. The restaurant was founded by three childhood friends from Greece. They were raised in families with a passion for food and drinks, and wanted to bring that kind of homemade quality to the American consumer that cares about their health. CAVA mostly has restaurants on the east and west coast.


The chef guarantees the flavor and freshness in the dishes. Efficiency, speed and choice are the building blocks of the guest journey. Every menu is built in five steps:


Think rice, salad, or pita

Like hummus, feta, and harissa

Lamb, chicken, falafel or roasted vegetables

Onions, tomatoes, cucumber, or mint

Such as lime tahini or a simple vinaigrette

CAVA’s growth is being funded by high end tech-investors seeing a gap in the market. In their eyes, time and health are essential luxuries, so concepts serving quick, easy, healthy, and chef-driven menus are ripe for explosive growth.