Fresh Ideas, Tough Choices: Keeping the Fast-Casual Dream Alive

Running a fast-casual restaurant might look simple—salads, wraps, and green bowls, no big deal, right? But for Elena, owner of two fast-casual spots in Miami, it’s more like playing culinary whack-a-mole. From skyrocketing costs to outdated tech, she’s navigating challenges that would make most people lose their appetite.

Lettuce Pray: Sourcing Gone Wild

“Product sourcing is a nightmare,” Elena confessed. Romaine lettuce, her mainstay, is the villain of the story. She goes through 300 pounds a week, and prices double overnight like a bad stock tip. “When that happens, I’m off to Costco or Restaurant Depot,” she said.

Saving $200–$300 weekly with emergency lettuce runs is helpful, but it’s hardly ideal. “This has been going on for years,” Elena sighed. Add in rising labor and packaging costs, and the pressure to stay profitable grows faster than her greens.

And let’s not forget the scheduling hustle: “There’s an art to it,” Elena explained. From labor percentages to real-time adjustments, she’s constantly tweaking. “By 1 p.m., I know if we’re on track—or if I need to send people home.” (Turns out, salad math is harder than calculus.)

Have you faced sourcing nightmares or scheduling chaos? We’d love to hear your story—drop us a line and share your tips!

Tech That Feels Like It’s Still on Dial-Up

When Elena started, everything was manual—think hand-written orders and in-house delivery drivers. Fast forward, and third-party integrations like Olo have eased some of the pain, but her franchise-controlled POS system is about as modern as flip phones.

“It’s not cloud-based, and it can’t integrate data,” Elena said. “If it were up to me, I’d have switched years ago.” Instead, she works around it, spot-checking costs and labor percentages like a hawk. Still, she knows a better system could save her time, money, and a few headaches.

Cutting the Cheese: A New Business Venture

Elena isn’t just surviving—she’s evolving. Her next project? A charcuterie bar and market. “Cheese doesn’t spoil like lettuce,” she quipped, and with a smaller footprint and delivery focus, it’s designed to dodge some of the pitfalls of her current model.

This new concept offers Elena the chance to marry her passion for food with the freedom and simplicity she values. “If you set it up right, there’s a lot of freedom,” she said. Plus, who doesn’t love a business where gouda is always a good idea?

Your Turn: What’s Your Story?

Have rising costs, tech struggles, or big ideas kept you up at night? We’d love to hear how you’re tackling these challenges. Drop us a line, and your story could be featured in one of our upcoming blogs. Together, we’ll keep innovating, inspiring, and thriving in this deliciously unpredictable industry.

*Note: To respect privacy, the name in this article has been changed.