Fast casual restaurants have been gaining popularity since the mid 1990s, with places like Chipotle and McAlister’s Deli, and according to NPD Group, they lead the restaurant industry in growing traffic and unit count.

Fast casual restaurants don’t offer full table service, but they do promise higher quality food and atmosphere than quick service restaurants. Technomic Information Services defines fast casual restaurants with the following criteria:

• Limited-service or self-service format
• Average meal price between $7 and $11
• Made-to-order food with more complex flavors than fast food restaurants
• Upscale, unique or highly developed décor
• Most often will not have a drive thru

In the last year, “visits to fast casual restaurants increased by 9%” while the rest of the industry traffic remained flat. Fast casual experiences have expanded beyond Mexican food and bakery setups to include build-your-own-burger and ethnic categories. One of the biggest increases, 2.5% in the last 3 years, has been by fast casual salad bar restaurants.

Fast casual restaurants are here to stay, and there are opportunities with this trend that many restaurateurs may want to consider, but first there are a couple considerations:

• What type of experience will your guests look for based on the food you serve or their experience with your brand in the past?
• What are others in your competitive set doing and will/can adding fast casual elements be differentiating?

Without starting from scratch, restaurants can implement elements of fast casual concepts into their current businesses. Many fast food chains have taken notice in the area of fresher and healthier ingredients in menu planning, leading to  “Market Fresh” headings on menus. Another option is to upgrade the presentation of food, whether that is providing higher value to-go containers or bringing food out to a table for dine-in customers.

No situation is the same and you may be surprised to see what you can learn from restaurants that may not be “direct” industry competitors.

Mobile phones are everywhere. According to Nielsen, 61% of U.S. mobile subscribers are smartphone users, and those devices are making their way more and more into the everyday activities of consumers, even in restaurants.

Today’s smartphone users aren’t just taking and sharing photos of their meals at restaurants. They’re using their phones to pay at the table without exchanging cash or even a credit card, and some enterprising restaurant operators are experimenting with ways to use mobile payments to provide convenience to their guests as well as increase the opportunity for restaurant feedback and social sharing.

McDonald’s is allowing guests in select markets to order through their mobile phones and then pick up their food in stores, curbside or at the drive-thru. The app not only allows them to place their orders but also sends users special promotions and offers to increase customer frequency.

Airline passengers at La Guardia Airport are able to use iPads mounted to their tables to order meals as well as go online. Allowing passengers the ability to order and pay through iPads has made sales per passenger at La Guardia $9 to $11 higher than at the average airport.

Then there are restaurants, including Jack in the Box and Dairy Queen that offer Google Wallet. Google Wallet uses wireless technology called near-field communication (NFC) to allow users to tap their phones at a terminal to pay. Another option is Square, which offers a Square Wallet. The app allows guests to open a food tab when they arrive at the restaurant. The staff sees each user’s face appear on their checkout screens, and then guests are automatically charged for their meals with no physical bill or payment exchanges. Square has become a popular payment solution with food trucks.

Businesses embracing this technology are seeing the benefits. Starbucks allows for mobile payments through their My Starbucks mobile app. More than 10% of their U.S. transactions are made using mobile payments. This technology allows for faster service by allowing guests to quickly move through lines, lower credit-card fees and an experience consumer segments like Millennials appreciate.

That doesn’t mean it’s for every business. Ask yourself:

• How do my guests prefer to pay?
• Will this make my employees better at their jobs?
• What is the backup plan if there’s an issue?
• With so many mobile payment technology platforms, what’s the best system for my business (e.g., fees, ease of integration, etc.)?

Mobile payments are yet one more way foodservice operators are providing good customer service and positively affecting their bottom lines.