In fact, so much so that foodservice agents are concerned that they have not been able to devote enough attention to their primary task: Working with DSRs to drive revenue, according to one of the leaders of the agency community.
"None of us are up in arms but it is a concern," Andrew Wilson, chairman of the board of directors of the Foodservice Sales and Marketing Association, Columbia, MD, said in a recent interview with ID Access.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here. MultimediaExclusive ContentFinancing Crumbl may be the next frozen yogurt, or the next Krispy KremeThe Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next. Technology 4 things we learned in a wild week for restaurant techTech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up. Financing High restaurant menu prices mean high customer expectationsThe Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers. |