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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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 

Already registered? here.