Before the recession clouded the sunny days of easy credit, consumers sought first what they craved and considered price second. Now they examine every restaurant occasion through separate lenses of desire and affordability, while expecting those pictures to merge into a single image of value. Finding value has been easy for diners, but serving it up has been tough on operators. Everyone expected quick-service operations to lower prices during the recession, but did anyone forecast ...
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Contact: Desiree Torres Desiree.Torres@penton.com