With the economic recovery likely to be slow in 2010, value will be top of mind when consumers decide where and what to eat.But chefs and trend prognosticators expect longer-term factors to be in play as well. Those include a growing appreciation for all things local—from ingredients to cuisines—the continued need for convenience and, above all, good flavor.Value—Noting that his segment has benefited from customers trading down, Jeff Harvey, president and chief executive of the Burgerville ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com