Tightfisted consumers increasingly are eating at home or picking up ready-to-eat meals from their local grocery stores. But savvy restaurateurs can lure them back during these tough economic times by offering carryout, curbside or delivery service.“While we have advocated that restaurants develop some combination of these services for some time, we now believe they are a ‘must have,’” says Maria Caranfa, director of Mintel Menu Insights, a company that tracks industry trends.Those three ...
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