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Just the good ones stuck around.
Raw seafood ready for bowls at Mainland Poke in Marina Del Rey, California.Los Angeles Times story about the poke trend noted how popular the restaurant was, urging would-be diners not to be dissuaded by the line it moves quickly.Glendale to, santa Monica serving their versions of poke, a beloved Hawaiian dish made with diced raw fish and various ingredients like seaweed and roasted kukui nuts.Fast-forward to this October and all of Spinfishs restaurants, save for the lone Indonesian outpost, have permanently shuttered.That is why youre starting to see a little bit of the bubble bursting because at the end of the day, who wants mediocre raw fish?S sales are up nearly 46 percent year over year, with units up 40 percent.Brenna Houck is the editor of Eater Detroit and an m reporter.Remember when there was a frozen yogurt shop on every corner?Alexis says that in developing his restaurant format, he also visited other poke restaurants and found that the process was often confusing and took longer than a typical fast-casual restaurant.You cant just put a mix into a machine and then all of a sudden it comes out tasting great.
Our Menu, getting curious?
Kahan says that in spite of talk about market saturation, his company currently with four Los Angeles-area locations still sees room to grow.
Hula-Tanz, polynesische Feuershows, Wellen.Blumenketten, Kokosnüsse und freundliche, fröhliche Inselbewohner.I think its just going to evolve a little bit, he says, and people are going to be more particular about which restaurants they.Realistically the concept is not as simple as frozen yogurt, he says.However, Kahan warns that theres potential to turn consumers madero poker calendario octubre off to poke if the market gets filled with too many restaurants serving bad bowls.Data shows poke was truly having a moment in the summer of 2016, with Foursquare data revealing the number of Hawaiian restaurants, including those that served poke, doubling from 2014 to 2016.Poke proponents touted the ease with which the Hawaiian dish adapted to fast-casual restaurant formats.