Casual dining meets good eats: digesting trends changing the restaurant experience.

• Author: Beers, Heather

Slow-roasted turkey panini layered with artichoke hearts, mozzarella, spinach and pesto on focaccia. Portobella, zucchini, peppers and onions grilled in lemon garlic, smothered in ricotta and parmesan spread, presented between slices of ciabatta. It's not fine dining. It's Kneaders' enticing offerings ... all served up within just minutes of ordering.

The notion of food-served-fast has been elevated since the '90s, with the emergence of the fast-casual restaurant. Industry leaders like Chipotle Mexican Grill, Noodles & Co. and the Intermountain region's pioneer, Kneaders Bakery & Cafe, have transformed the restaurant industry landscape. They've innovated ways to bring intriguing fare to customers who want their food healthy, fresh and fast--and are willing to spend a little more to get it. And they've nudged more traditional restaurants to meet changing consumer expectations as well.

THE SWEET SPOT

"We kind of do things the hard way, because it's the right way," says Kelly Conroy, director of marketing for the Orem, Utah-based Kneaders. "The scratch baking, the emphasis on a comfortable environment, the focus on delighting our customers in a way that builds loyalty--it's all allowed us to have the customer base expand."

The company opened its first restaurant in Orem, Utah, in 1997, and recently cut the ribbon on its 42nd location. With its commitment to fresh food and customer service, Kneaders is serving up its signature sandwiches, salads, soups, artisanal breads and fresh pastries in Utah, Arizona, Colorado, Idaho and Texas.

Kneaders' trajectory reflects the rapid growth in the fast-casual sector as a whole over the past two decades. Creating a niche between quick service restaurants (think McDonald's and Taco Bell) and casual dining (traditional sit-down restaurants like Olive Garden and Macaroni Grill), fast-casual eateries have given customers more options for food-served-fast--along with more sophisticated menus. At $7-$12 per meal, the price point is still palatable for those with a nominal amount of discretionary spending. And with limited service (customers typically order at the counter), meals arrive relatively quickly.

Melva Sine, president of the Utah Restaurant Association, credits fast casual's rise to a few key factors. "Fast casual restaurants have become more neighborhood-style restaurants, their menus are considered using fresh local ingredients, they maintain a lunch and dinner price that is the same, and they keep an...