Linner. Brinner. Slunch. Pre-ssert. Happy hour. Late-night. Those are just some of the nontraditional meal dayparts that are growing fastest, according to Nancy Kruse, president of The Kruse Co. and moderator of Nation’s Restaurant News’ Menu Trends & Directions conference’s “Menu Hot Spots” panel Wednesday. Meanwhile, guest traffic at the traditionally strong dayparts of lunch and dinner has softened, according to data from research firm ...
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