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Fast casual 3.0: Why D.C.’s Chiko restaurant concept is a trend. ‘Chinese-Korean Alliance’ wok-fry the future of restaurant food By Rick Zambrano

Shrimp and Grits. Photo by Chiko.

“Chef-inspired concept” is a phrase that many inside the restaurant industry may want to vanquish in 2019. How about chef-driven or chef-managed? That appears to have more purpose and significance. On that point, enter Chiko (Chai-Koh), a three-unit chain, born and bred in Washington, D.C, and expanding nationally (but quietly). Chiko is not just a restaurant, it’s also a trend at the same time. And it’s growing into a chain, with three locations now open (two in D.C. and another in Encinitas, Calif.). Chiko combines Chinese and Korean dishes and flavors, calling itself a Modern Chinese-Korean restaurant.

The building of trends, not restaurants Chiko was propped up as an example of a new type of eatery. Polished fast casuals may be what the industry is looking for to solve a myriad of economic problems. (For background, in this chronology, fast-casual 1.0 was Chipotle and Panera Bread, 1.2 were Cava and sweetgreen, and 2.0 was Eatsa (with its food-cubbie pick-up and kiosk ordering.)) A report by international food consultancy Baum + Whiteman called out Chiko as an example of an elevated, polished quick-service concept— one that has no (artificial) price barriers. RESTAURANT C-SUITE 11

Profile for Eatery Pulse Media

Restaurant C-Suite Magazine | Spring 2019  

As Restaurant C-Suite Magazine is a trend-based news source, we continue to dive deeper into 2019 trends in this issue, including zero waste...

Restaurant C-Suite Magazine | Spring 2019  

As Restaurant C-Suite Magazine is a trend-based news source, we continue to dive deeper into 2019 trends in this issue, including zero waste...