The term 'Upscale Casual’ may not mean much to patrons, but it means a lot for their experience. As journalist Maggie Hennessy so aptly put it: “patrons [now] queue up for high-quality, minimally processed food made before their eyes.”  In essence, to be successful, today’s restaurants must have something for everyone; somewhere between fast-food and full-service fine dining. 

Join local industry insiders talk about their concepts, priorities, and business challenges, as well as how diner behavior and desires have evolved how and where we dine out today.