Changing price by time could be crucial to building demand, NRA exec says at WFF conference. Menu prices that vary at different times of day or on different days of week offer restaurant operators an opportunity to grab new traffic in their restaurants, attendees at the Women’s Foodservice Forum were told this week.
Almost everyone appreciates a little sweet treat after a meal, whether it is a cookie, fruit or a scoop of ice cream. Even with consumers increasingly making better-for-you food and beverage choices, they are not ready to desert dessert.
by Donna Berry
Nearly 30 percent of American consumers say they intend to spend less on dining out in the year ahead, according to a new survey from business advisory firm AlixPartners.
Consumers plan to pull back due to concerns over health, finances, says AlixPartners
Shift to EMV payment standard requires major updates to point-of-sale systems
Source: Megan Rowe Restaurants and other small businesses often create a neutral or negative brand perception, one expert says. Small business owners often lack the resources to produce a comprehensive branding plan. But failing to create a compelling brand image can hurt their business in the long run.
It’s still winter outside, but spring vegetables will soon appear on restaurant tables. This year, some popular spring vegetables will show up in the center of the plate instead of just as salads or sides.