Plagued by increased real estate, construction and operating costs, casual dining chains once at the top of their game are having to rework their formulas for success, thanks in part to the fast casual segment.
“Houlihan’s, Bennigan’s, Friday’s and Applebee’s, if you cover up the name it’s hard to distinguish them,” said Nicholas Hadgis, dean of the Widener University School of Hospitality Management. “I think they’ll have to become more seasonal and look to regional products as well, and try not to be as cookie-cutter nationwide.”
Hadgis attributes the problems facing casual-dining chains to the fast casual segment and its offering of healthful menu items at lower costs.
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