Christine Cikowski and Josh Kulp are not your typical restaurateurs, and that's just the way they like it. Call them alternative or off the cuff, the close friends and business partners are growing a foodservice brand built around a relational dining experience.
Pub, gastropub, street food. It’s all hot, literally. These foods are playing a role in the growing trend toward protein-heavy mini-meals and snacks among both full-service and quick-service chains.
With snack foods taking hold in the last couple of years, proteins in portable form have allowed quick serves to both capitalize on the afternoon, between-lunch-and-dinner daypart and on the convenience more consumers seek. In some cases they also offer a healthy component as a filling, slow-burning fuel source compared with sugary or starchy snacks.