Even though many businesses have had a drop in customer traffic in the past few years, one specific sector of the restaurant industry still serves up a healthy profit margin.

Fast Casual restaurants fill a gap between fast food eateries and fine dining establishments. They aim to serve quality food in a comfortable environment, without the hefty price tag. That recipe for success helps them continue to do well.

"Well I think everybody has been hearing about the state of the economy, people are a little more conscious with their budgets," said Panera Bread Marketing Manager Erin Shasserre.

"People still want to have an enjoyable experience, its not only cost, but I think it's a definite component of what goes into decision making," said Missouri Restaurant Association President Richard Walls.

One Columbia restaurant, G&D Pizza and Steaks has been using this business formula for 34 years.

"This is a restaurant that gives you good food with right prices. Just come anytime, you don't have to dress up to go to a high class restaurant, its an everyday restaurant," said G&D owner and manager Alex Terzopolous.

"The value here is better, I think the food for the money equation is better," said General Manager Rob Dolliver.

Customers go to these places to eat for many reasons.

"Something, beyond a burger and fries, you might not find at a fast food restaurant," said customer Kenneth Smith.

"You might not want to go sit down at a fine or medium dining restaurant, but still be in the mood for quality food," said Daniel Williams, St. Louis Bread Company General Manager.

"I'm not dressed for fine dining, I don't like to dress up to eat, do you?" said customer George Beers.

Chipotle Mexican Grill had a net income of more than $35 million dollars for the 2nd quarter of 2009, which is up 44 percent from  the 2nd quarter of 2008.

Panera's net income went from $16 million in the 2nd quarter of 2008 to $20 million dollars in the 2nd quarter of 2009, a 28 percent increase.

"The variations on the menu really appeal to a wide audience and we have something for everyone," Shasserre.

"That's what our success is based on," said Williams.

Eating and drinking establishments make up a little more than 4 percent of all sales tax from businesses to the city, and has increased by almost five percent between 2007 and 2008.

"You might go to another restaurant say like a McDonalds or Taco Bell and rarely do you have customers sit in there for 4 or 5 hours," said Williams.

The fast casual restaurants take pride in providing a place for customers to lounge while they eat.

"Even when we are really busy, it still plenty comfortable in here," said Bread Basket Cafe employee Katie Pickett.

"If you have the time to sit and linger there's the possibility of doing that, but also if you need something quick and you're on the go, we meet those needs as well," said Shasserre.

Almost 70 percent of adults say getting a meal from a take-out or delivery restaurant makes it easier to manage their lives. Fast Casual restaurants fulfill that need.

"Oh the convenience, you can come in, you can order quickly you can be served quickly, and then you're on your way," said Smith. 

"It's not overly crowded as fast food restaurants are, and I don't particularly care to dress up either so," said customer Samantha Beers.

"I think in these economic times people have had to step down a little bit and lower their level without lowering their quality," said Williams.