Consumer Trends
Restaurants see a merrier party season so far
Operators say more corporate customers are booking year-end events—and spending more when they do.
Manufacturer Spotlight March 2006
Foodservice suppliers provide a look at products designed to make an operator’s job easier.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.
Multiconcept operators, those companies that own and operate at least three unique restaurant concepts with annual sales of $10 million or more, find themselves in a best-of-both-worlds scenario. These companies are able to take advantage of the economies of scale and efficiencies characteristic of chain restaurants, while also enjoying the local patronage and menu flexibility of independent restaurant operators.