Creating consumer demand in a saturated market
Published April 10, 2017

Creating consumer demand in a saturated market

If you are in a saturated market it can be stressful to figure out how to get more sales. If you are trying to create consumer demand in a saturated field there are many things that you can do. Make sure that your social media presence is on point. You will want to have updates each day and also make sure that you have lots of targeted advertising. There are many other things that you can do.

Key Takeaways:

  • The growth of restaurants in the US has become huge, the types and foods offered staggering.
  • With so many restaurants competing it becomes difficult for individual enterprises to find ways to stand out.
  • NPD Group analyst Bonnie Riggs suggests that while trends show more seats than customers to fill them, there are still ways for restaurants to woo eaters.

“Restaurant supply is outpacing demand, NPD finds, but operators offer ways to attract consumers.”

Read more: http://www.nrn.com/consumer-trends/creating-consumer-demand-saturated-market

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3 flavors gaining steam in side dishes
Published April 10, 2017

3 flavors gaining steam in side dishes

Making dinner can become quite mundane. There are only so many combinations that one can come up with. If you would like to get more creative with your side dishes then you should check out these three flavors that are becoming more popular. Kimchi, is spicy and popular in Asia and is becoming more popular in the United States. Radishes are becoming more common in how they are served. Not so much in salads but as a side dish instead of potatoes. And finally consider trying Escarole.

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Trawling for seafood leaders: Restaurants should lead on fish sustainability
Published April 10, 2017

Trawling for seafood leaders: Restaurants should lead on fish sustainability

At the point when the Marine Protection Society and eatery rating body Fish2fork gave an account of the manageability practices of high-road chains as of late , you may have been excused for assuming that their principle concern was in furnishing buyers with data. Absence of clearness on the menu leaves coffee shops oblivious when settling on fish decisions, ran the public statement, while Fish2fork MD Tim Glover included: We are harried that it is frequently troublesome for burger joints to know how feasible an eateries fish is. Glover utilizes a fish stew that contains blended fish with changing maintainability accreditation’s for instance of an item where eateries ought to be clearer about what they are serving. It is unfeasible for eateries to mess menus with perpetually changing status reports, eco-names and geographic inception points of interest for various fish, considerably less back that up with staff preparing that may delicately bump cafes towards coley as opposed to cultivated lord prawns. Indeed, even moral burger joints would prefer not to peruse significantly more remote than all fish originates from economical sources and, ideally, some assurance of that by an outer evaluating body.

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Restaurant sales are slowing, and grocers are to blame
Published April 10, 2017

Restaurant sales are slowing, and grocers are to blame

We examined government information on eatery deals and contrasted it and expansion information for eateries and merchants, going back to 2009. That crevice has been extending since January 2015, when merchants cost increments really outpaced eateries value climbs by 20 premise focuses. At the point when eatery costs are expanding at an obviously higher rate than they are at supermarkets, general eatery deals moderate. Eatery deals rise when food merchants raise their costs at higher rates. Merchants were raising costs at rates that were significantly higher than eateries, and eatery deals surged.

Key Takeaways:

  • Historically, the rise of food commodity prices has been good for restaurant sales.
  • The current drop in restaurant sales appears to be due to plummeting supermarket costs.
  • People have much less incentive to eat out when restaurant prices are significantly higher than food prices at the grocery.

“In 2009, of course, the world was in a generational recession. People didn’t eat out as much because too many of them were broke and out of work.”

Read more: http://www.nrn.com/sales-trends/restaurant-sales-are-slowing-and-grocers-are-blame

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