| Full Service Restaurants |
|
|
|
Excerpt: Smaller portions with lower prices, the growing popularity of luxury desserts, smaller wine lists that closely match the food, sustainable foods with seafood leading the charge, more “green” restaurants, and more local vendors with “farm fresh” offerings. Because of the wide number of choices available to consumers, they’re buying more prepared meals and eating at home. Consumers are also more value conscious today, and discretionary income is under pressure like never before - and restaurant sales reflect this. The restaurant industry in general will see a sharp downturn in key sectors. Source: http://www.nationalrestaurantconsultants.com/top_trends ---------------------------- Excerpt: Restaurants may be facing the toughest New Year in recent memory, but opportunities are still present for operators that know how to focus their efforts where it really counts-on the consumer. The coming year will see even more of a 'buyer's market' than 2008, making it especially essential for restaurants to recognize and respond to consumer preferences. Source: http://www.restaurantnewsresource.com/article36304.html --------------------------- Excerpt: “The restaurant industry is both innovative and resilient,” said Dawn Sweeney, President and CEO of the Association. “In the year ahead, the industry’s sales are projected to continue to increase, with a total economic impact that exceeds $1.5 trillion, yet at the same time, the industry is experiencing unprecedented challenges due to the economic recession and elevated food prices. Americans will continue to rely on restaurants as a key part of their lifestyle as the industry provides the food, value and service customers seek. Nearly half of consumers’ food budget will be spent in restaurants, rewarding the continued responsiveness and innovation that our industry provides to budget-conscious Americans.” Source: http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1725 Excerpt: 2008 was an extremely difficult year for the restaurant industry. Many Americans were trying to save money by going out to eat less, so restaurants were looking for new ways to attract diners, comments Maria Caranfa, Director of Mintel Menu Insights. Many foodservice establishments focused on providing targeted value, the exact food people wanted at prices they could afford. This year, Maria Caranfa expects 2008 s downsizing trends to continue as restaurants find new ways to stretch a dollar: Mini Food Maxes Out Mini food was the runaway trend of 2008, states Maria Caranfa. Fun and frivolous, yet reasonably priced, mini foods offered the perfect balance between sensibility and satisfaction. Mini burgers dominated the mini trend: Mintel Menu Insights reports that 28 restaurants added mini burgers to their menus last year. But mini sandwiches and bite-sized desserts were also popular, spotted on restaurant menus ranging from casual to fine dining. Source: Mintel " The Biggest Things on 2008 Menus Were Small." Drug Week 13 Feb. 2009, Section: Business. Lexis Nexis. University of Texas at San Antonio, John Peace Library. San Antonio, TX. 21 Feb 2009 |
| < Prev | Next > |
|---|
