Consumers Say They Will Continue Thrifty Ways Adopted During the Recession When Planning Meals
CHICAGO (June 26, 2010)—It appears that a thriftierconsumer may be emerging from the Great Recession. According to a new report by The NPD Group, a leading...
Food
Concepts to Scout in Phoenix, Expansion Edition
As thousands of operators flock to Phoenix for this year’s Restaurant Leadership Conference, we looked at restaurateurs who are expanding their already-successful portfolios. Here are four places to consider visiting.
Bacon mania is about to reshape restaurants’ dessert and drink menus, but the dining world may yet be spared the likes of pork belly pie or bacon mojitos, suggests new research from Packaged Facts. The researcher attributes the bacon craze to consumers’ embrace of a “deep smoky flavor,” and predicts that’s the element likely to show up in treats and cocktails.
With their typical bland colors and limited materials palette, one would assume that not much thought is given to selecting the workman-like coverings for walls and ceilings in restaurant kitchens— and it’s easy to see why it might appear that way: If no one is going to see it, does it really matter what goes on them?