They don’t serve food in a sack from a drive-through window.
They also don’t have waiters taking orders and delivering dishes tableside.
“Fast-casual” restaurants fill a niche between fast-food and casual dining. Customers order at a counter, and an employee brings their meals to a table. Guests aren’t expected to leave tips.
Nationwide, fast-casual restaurants reflect the fast-growing segment of the food service industry, generating $27 billion in sales last year. Here in the Tampa Bay area, a well-established testing ground for chains, diners eat them up.
“That’s where all the action is right now,” said Nick Vojnovic, president of Little Greek Restaurant chain.