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
Executive Chef
University of Southern California
Los Angeles, CA
Culinarians, Chefs, Sous Chefs, Kitchen Management Training
Hillstone Restaurant Group
New York City, NY
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX