Farm-to-table restaurants have become more and more popular in recent years thanks to changes in the wants and desires of customers who have become pickier about the restaurants where they are willing to spend their money. People still want food served quickly, but they also want to know where the food they are eating came from. Being able to provide fresh, locally-sourced, and sustainable ingredients when possible helps B.GOOD stand out from the pack in a crowded space. Ranked #49 in the 2018 Fast Casual top movers and shakers list, B.GOOD is among the nation’s top fast-casual restaurant chains.
Customer trends drive our business and keep our franchisees on their toes. According to the National Restaurant Association, what’s important to people today when it comes to restaurants is multi-faceted but all comes back to one thing: sustainability. That ranges from locally sourcing what ends up on the plate to reducing food waste to simple menus and nutritionally-strong menu options.
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Gone are the days when a greasy chicken sandwich and french fries under a heating lamp would be enough. Consumers today are more discerning about where and what they eat, and that is why B.GOOD has found success and growth since its founding in 2004.
With menus driven, and pioneered, by chefs, B.GOOD has been at the forefront of the changing face of fast food for more than a decade. Innovation is the name of the game in the fast-casual restaurant industry, and B.GOOD, and our chefs and employees, are constantly innovating and improving our farm-to-table restaurants.
At B.GOOD, we take great pride in keeping our food sustainable. Our farm-to-table restaurants work because of the hard work of everyone involved. That involves local farmers that provide produce and meats, to bakeries and dairy farms in the community that help supply freshly-baked bread and grade-A eggs and cheeses.
We want to serve our customers the best products and the best ingredients, sourced right, and following our strict food rules and clean-food initiatives. That’s why we have more than 200 different local food suppliers contributing food to our farm-to-table restaurants throughout the year.
As the seasons change, so too do our menus and the farms and suppliers that we use food from. Having such a large range of suppliers that can account for everything from fresh asparagus in the spring to consistent, delicious cheeses year-round helps B.GOOD stand out from its competitors in the marketspace.
As the fast-casual industry continues to grow, B.GOOD grows with it. From just 9% of the marketplace to nearly a fifth of the marketplace today, the fast-casual industry keeps progressing forward, and B.GOOD is among the restaurants at the forefront of this evolution of fast food into a healthier, more nutritious dining option.
Farm-to-table restaurants are part of a wave and show what the future of the restaurant industry could look like. As B.GOOD continues to grow the franchising side of the company, you could be a part of this growing industry today. With a proven model of success, becoming a B.GOOD franchisee and operating one or more of our farm-to-table restaurants could be the next big step in your professional career.
To learn more about the fast-casual restaurant industry and how to become a B.GOOD franchisee, contact us today.
