Healthful items, ethnic influences and lower price points are reshaping catering menus as restaurateurs gear up for the crucial holiday season in an increasingly crowded field. While corporate and consumer spending on catered events remains tepid, some operators are reporting an uptick in holiday bookings and are optimistic about the coming months. And even though catering sales are not as robust as they were before the recession, restaurateurs seeking new revenue streams are still entering ...
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