5. Based on external analysis, how would you describe the competitive dynamics of the fast casual segment in the restaurant industry (higher price than fast service restaurants but lower price than full service restaurants), is it fast-cycle, slow-cycle, or standard-cycle market? What's the typical strategy for market leaders in such a market (think of the speed of launching new products, brand name, market share, etc.)? What about fast service and full service segments? Do market leaders use different strategies in these segments