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M A R C H / A P R I L 2 0 1 5 • R E S T A U R A N T D E V E L O P M E N T + D E S I G N • 1 1 "Fast-casual chains already provide customers elements of full-service restaurants, from silverware to aesthetics. But when will full-service restaurants begin to adopt some of fast-casual chains' principles within their own establishments? It would not sur- prise me if a shift occurs soon in which full-service restaurants offer more affordable choices, as well as an option for guests to order directly from a counter, rather than being seated. Boundaries would indeed be broken if this occurs." Tom Ryan, Founder, Smashburger (American City Business Journals) Quotable REPORT FINDS RECYCLING LEADERS, LAGGARDS Waste and Opportunity 2015, a new study examining packaging used by fast food, beverage and grocery companies, as well as their recycling programs, asserts that just 14 percent of plastic packaging used in these environments today is recycled. That translates, say the authors, to an overall waste of $11.4 billion in potential recycling revenue. The study, conducted by As You Sow, a nonproft foundation promoting environmental and social corporate responsibility, and the Natural Resources Defense Council, reviews the packaging practices of 47 companies, including more than a dozen prominent QSR and fast-casual restaurant chains. It singles out foodservice operations as a particular concern because of their heavy reliance on plastic, single-use packaging. Overall, it found that few companies have robust sustainable packaging policies or system-wide programs to recycle their pack- ages. None of the 47 brands studied attained the report's highest "Best Practices" status. The two leaders among QSRs were Starbucks and McDonald's, both of which ranked "Better Practices." With the exception of Starbucks, none of the QSR brands analyzed has aggressively sought front-of-the-house recycling for all of its packaging system-wide, according to the report. Starbucks notes on its website that it set a goal in 2008 of implementing front-of-house recycling in all company locations. As of 2013, it had done so in 39 percent of corporate locations in the U.S. and Canada, a 67 percent increase over 2012. However, the company cites signifcant challenges to reaching its goal. Top among them are external circumstances such as comprehensiveness of and inconsis- tencies among commercial recycling services; aligning with recyclers and landlords, particularly in malls and other shared-space locations; and fnding adequate exterior space for containers. Farm Stores Hybrid Concept Launches Franchising Drive Farm Stores, a hybrid retail-foodservice drive-thru chain founded in Miami in 1957, has begun franchising. The 70-plus-unit company seeks qualifed single-unit and multi-unit franchisees, as well as area developers, nationwide. Described as a "category-defning" concept, Farm Stores lets customers shop from familiar grocery brands and household items, including its own private-label products, as well as pre- pared foods and fresh baked goods. It's designed to provide a fast and convenient way to buy groceries, snacks and other items. "For more than 55 years, we've perfected the idea of conve- nience by taking the express lane of your neighborhood grocery store and bringing it to the window of your car," says Carlos Bared, CEO of Farm Stores Corp. To expand its footprint, Farm Stores' aggressive growth strategy includes initial development efforts focused on Florida and extending into select suburban markets across the country. Franchisees can expect the total cost of investment for one store to range from $200,000 to $500,000. The company also unveiled an eco-friendly prefabricated build- ing and plans to launch its frst order-ahead mobile app later this year.