This year has been especially challenging for restaurants that depend on travelers for a good percentage of their business. But the year’s not over yet, gas prices are falling and savvy operators can still take advantage of the fall-color season to bring in customers.“You have to really get creative,” said Bobby Bowers, spokesman for Smith Travel Research in Nashville, Tenn. Hotels and resorts with food and beverage components may benefit from putting together value-added packages to include ...

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?


Already registered? here.