THE TYPICAL TRADE SHOW ATTENDEE: Consumer survey reveals unconventional needs

March 2001
FoodService Director;03/15/2001, Vol. 14 Issue 3, p16
Trade Publication
Summarizes the results of an ARAMARK/Pricewaterhouse Coopers LLC survey of trade show attendees. Difference of convention centers food service from noncommercial operations; Goal of the survey; Preference of customers for branded concepts; Other findings.


Related Articles

  • Families prefer drive-thru to eating in restaurants.  // Nation's Restaurant News;9/26/2005, Vol. 39 Issue 39, p3 

    Reports on the survey which found that most American families prefer drive-thru to eating in restaurants. Comparison of the rate of families who prefer drive thru and on-premise eating.

  • Meat Supplier Opportunities in Food Service. Siebert, John W.; Nayga Jr., Rodolfo; Tropp, Debra; Sung-Yong Kim // Choices: The Magazine of Food, Farm & Resource Issues;2003 3rd Quarter, Vol. 18 Issue 3, p35 

    Determines the preferences of consumers in the U.S. for food services by employing a survey of restaurants and examines the implications for small meat processors seeking to establish a market niche and expand their volume. Sample of quotes illustrating the common procurement factors of Texas...

  • Serial crowd pleaser: Study finds guests want breakfast items served all day long. Elan, Elissa // Nation's Restaurant News;12/14/2009, Vol. 43 Issue 46, p4 

    The article reports on a Technomic Inc. study which reveals the options customer want in a restaurant. The survey is noted to have revealed that customers favor to be served with breakfast all day at full service restaurants. As indicated, customers find breakfast comforting and a great value...

  • A Study on Customer Preference and Satisfaction towards Restaurant in Dehradun City. Joshi, Neha // Global Journal of Management & Business Research;2012, Vol. 12 Issue 21, p39 

    India is in the midst of the restaurant revolution. The revenues hotel and restaurant industry in yr.2006-2007 increase of nearly 22 %...The eating habits of people are changing; the style of cooking and the ingredients used increased the popularity of Indian food all throughout....... Indian...

  • DESTINATION AND CONVENTION CENTER TREND SURVEY: THE MIDWEST. Hughes, Michael; Mickey, Bill // Expo Magazine;Jul/Aug2011, Vol. 23 Issue 7, p34 

    The article reports on the result of the destination trend survey for the Midwest. The result shows that 47 percent of show producers described their largest event as an association convention, 32 percent as a trade exposition. nine percent as conferences/seminars and three percent as consumer...

  • SFM panel discusses, predicts future trends for foodservice.  // Nation's Restaurant News;10/11/99, Vol. 33 Issue 41, p22 

    Presents an expert panel's views on future market prospects for the United States foodservice sector. Food profiles favored by consumers; Types of foods that will fit the profiles preferred by patrons; Types of venues where those foods will be prepared and served.

  • Fast Forward.  // Restaurant Business;01/01/2000, Vol. 99 Issue 1, p16 

    Discusses changes that are building in the United States foodservice industry in the 21st century. Where consumers want their restaurants to be; Changes in consumers' preferences on what to eat and drink; Technological advances that will help operators oblige to patrons' demands.

  • KICKING IT UP A NOTCH.  // Foodservice & Hospitality;Jan2012, Vol. 44 Issue 11, p5 

    The article reports on the result of the study conducted by Technomic research firm in Chicago, Illinois which reveals that more than half of the consumers prefer to visit restaurants that offer innovative flavours.

  • Trainwreck food stall is a smash in China.  // Grocer;8/22/2015, p57 

    The article features the trainwreck food stall in Changchun, China that is gaining popularity among passers-by.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics