It used to be that if a chef wanted to open a great restaurant, the name had to start with La or Le. Not today. The restaurant landscape is changing. Is it the economy? Are chefs bored with stuffy white tablecloths? Or is it truly the next evolution of the American restaurant scene? No matter which school of thought you subscribe to, you can’t deny that chef-inspired upscale is going fast-casual. Or is it the other way around?

Chefs are some of the most progressive, creative star-worthy entrepreneurs our country has to offer. Many of them have begun to realize that they can just as easily express their passion and creativity through fast-casual concepts without compromising the extremely high standards that have made them successful. Top-notch chefs are now constructing new concepts with smaller footprints and less overhead, allowing them to develop new menus and dishes at smaller price points.

Read the full article at FastCasual.com.

FoodIQ Executive Chef Tom Smith lives the philosophy of “Before it’s a great dish, it’s a great idea,” partnering and guiding his clients to strategic culinary concepts, executions and ideations.