As economic pressures oblige consumers to take more of their meals at home, an increasing number of restaurateurs are turning to their old rival, the supermarket, to help them keep their brands in front of patrons.While many operators long have stocked grocery shelves with retail brands, more are embracing the strategy as a way to encourage ancillary revenue streams without too much capital investment at a time when restaurant traffic is stalling. In addition, many are betting that retail ...
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Contact: Desiree Torres Desiree.Torres@penton.com