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To appeal to customers who are looking for something “real” or “natural,” some quick-service and fast-casual restaurant operators are offering products from brands with a known legacy.
Today, margins are getting squeezed by spiraling labor and food costs as well as tougher competition from other restaurants and retail outlets.
With more diners focusing on health and wellness, restaurant operators need to work hard to ensure they’re meeting these demands and minimizing the impact their menus have on the environment.
In the face of the competition to bring guests in the door, operators are challenged with setting themselves apart and providing an experience that’s often about more than just the food.
Consumers order salads in restaurants an average of 1.4 times per week, and operators are working hard to ensure consumers have delicious and flavorful options to choose from.