{"id":15015,"date":"2018-05-21T06:00:33","date_gmt":"2018-05-21T13:00:33","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=15015"},"modified":"2018-05-21T06:00:33","modified_gmt":"2018-05-21T13:00:33","slug":"jll-real-views-how-midmarket-restaurants-can-stay-at-the-top-of-their-game-by-natasha-stokes","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/jll-real-views-how-midmarket-restaurants-can-stay-at-the-top-of-their-game-by-natasha-stokes\/","title":{"rendered":"JLL Real Views &#8211; How Midmarket Restaurants Can Stay at the Top of Their Game &#8211; by Natasha Stokes"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">Midrange eateries, those that fall between the fast food diner and the fine dining establishmrnts, are struggling to keep a toehold in the industry. The idea of having something reasonably tasty for everyone isn&#8217;t necessarily working for this sector of the restaurant biz any more. Customers that want quick and cheap are fast-fooding, while an ever-growing portion of the population is looking for a more stylish, higher grade of cuisine. <\/p>\n<p>Staying relevant in this squeezed sector could mean leaning on a great !ocation, or creating a special dining experience via ambiance. It could mean putting more emphasis on technology, although app commission fees can eat into an eaterys &#8216; earnings.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">With competition in the restaurant industry at an all-time high, the midmarket brands need to up their game in order to keep customers coming through the doors.<\/li>\n<li id=\"takeaway2\">With the growing popularity of \u201cfast fine dining\u201d establishments, midmarket casual restaurants such as Jamie\u2019s Italian and Byron Burger are challenged with finding ways to remain relevant.<\/li>\n<li id=\"takeaway3\">It\u2019s particularly important for restaurants to understand that the habits and preferences of their potential customers in one region may be vastly different from those in a different location.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;On busy high streets, midmarket brands could focus on further differentiating from their fast-casual competitors by investing in their sit-down experience, from on-brand d\u00e9cor and the style of customer service to the size of the space.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"https:\/\/www.restaurantnewsresource.com\/article99056.html\" rel=\"noopener\">https:\/\/www.restaurantnewsresource.com\/article99056.html<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3TZ0XG8CBUKR7IXMM45MWFV2XDQ89L 34Z02EIMISDUWSZQF82QIKMHVUPT02 A1X84CLJ7N1PLZ)(authorquote 3V7ICJJAZAG9CAPH8LT569ANJRYB4S 3R6BYFZZP7CSADN0N0M8AUURES4XFV A53VYIFCCASOA)(keypoints 3LVTFB9DE5ICSWKQM4SWAN2PVW8GQW 3OS46CRSLFZ4NVPUMSIMS3KT5IYV6S A1BCNYPY66VAZ6)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Midrange eateries, those that fall between the fast food diner and the fine dining establishmrnts, are struggling to keep a toehold in the industry. The idea of having something reasonably tasty for everyone isn&#8217;t necessarily working for this sector of the restaurant biz any more. Customers that want quick and cheap are fast-fooding, while an [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8161,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/15015"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=15015"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/15015\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8161"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=15015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=15015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=15015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}