by Joan Lang
Recent efforts by Sbarro management to revitalize the aging mall-based concept into the country’s “pre-eminent” Italian fast-casual brand raises an interesting question: What exactly differentiates traditional QSRs from their newer—and more newsworthy—fast-casual competition? And how can fast-casuals continue to stay ahead when so many fast food brands are upgrading? After all, you can offer more variety and customization, which is one of the hallmarks of the fast casual niche, by simply offering more sauces and condiments.
Read more: fast casual vs. fast food restaurants