Andrew Segall: “We broker approximately three dozen restaurant deals each year but, recently, we have been the busiest with the fast-casual concept category. Made-to-order meals and a middle price point continue to resonate among consumers, and they are now in the habit of ordering with an app to either pick up their meals or have them delivered. The interior dining rooms of these types of restaurants have shrunk accordingly. Over the past four years, technology has evolved and ordering for off-premises consumption has become much more efficient. The old methods of calling the restaurant to place an order or driving up to a menu board while 10 cars wait behind, will diminish as app-driven ordering takes hold with customers.”
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