Report: Consumers cut back on lunch

02/23/2012 | QSRMagazine.com

More than a third of consumers have cut spending on lunch during the past year, opting to brown bag, forgo the midday meal in favor of snacks throughout the day or choose cheaper value-menu options, according to a report from Technomic. "Restaurants can appeal to these consumers seeking value and help justify costs through higher quality and added convenience such as faster service," said Technomic's Sara Monnette.

View Full Article in:

QSRMagazine.com

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Corporate Executive Chef
American Food & Vending
Syracuse, NY
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations