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"Restaurant State of the Industry Report 2011, Part I: Food and Beverage," takes a look at the popularity of practices such as local sourcing, the offering of breakfast, catering platforms and a breakdown of sales based on daypart. As an added bonus, the report offers a glimpse of menu-item launches across all three industry categories over the last eight months and highlights which of those items became permanent placements.
The face of tomorrow's restaurant is one driven by menu and technological innovation, strong product knowledge and the ability to create a customized, interactive relationship with guests.
This Executive Summary, written by Fast Casual editor Valerie Killifer, summarizes the findings of the new 109-page report "Restaurant State of the Industry Report 2011, Part I: Food and Beverage," which can be downloaded here.
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