We were very excited to be featured in an article by Maria Benardis in the October 2019 Edition of Estiator Magazine entitled “Fast Casual Goes Greek: Greek Concepts Drive Healthy QSR Trends.”
This piece focuses on the hectic pace of modern life and how many people have to rely on the quick, convenient nature of fast food or “QSRs”, the quick service restaurants, to feed themselves and their families affordably. That has often come at a price though, as fast food tends to be seen as unhealthy and highly-processed.
Happily though, brands like the Gyro Shack are challenging that status quo, and bringing fresh Mediterranean cuisine to many people in search of an alternative to pizza, burgers and fried chicken.
Benardis describes how the Gyro Shack is part of a growing trend for Greek or Mediterranean food choices in the QSR industry, as customers seek out healthier options to the traditional fast food offerings. The Gyro Shack was featured as one of the standouts from across the country to be providing Greek food that is quick and price-accessible.
Our Vice President, Seth Brink was featured in the article.
The Gyro Shack has a “simple quick-service approach that sets us apart in the Mediterranean category,” says Brink. “Our menu is based on the typical Chicago-style gyro, but Gus [Zaharioudakis, our founder] also took the recipe and elevated it. We build gyros with new and exciting toppings that create unique flavor profiles.”
If you’d like to read more, check out the full article at http://www.estiator.com/fast-casual-goes-greek/