TITLE

CUSTOMIZING: Market study adds edge to menu design

PUB. DATE
May 2001
SOURCE
FoodService Director;05/15/2001, Vol. 14 Issue 5, p72
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Deals with the proposed marketing research for improving culinary programs of food service operators. Information on ZIP code analysis; Customer food preferences; Mass customization of service and products; Discussion on menu designing.
ACCESSION #
4499830

 

Related Articles

  • On-Hand Customer Marketing. Grimes, Rob // Nation's Restaurant News;05/07/2001, Vol. 35 Issue 19, p82 

    Focuses on the development of technology to build the relationships of food service operators with their customers in the United States. Disadvantage of the use of traditional methods in the effort to attract repeat customers; Success of data gathering in the other sectors of the hospitality...

  • Panel discusses chains' efforts to define, deliver freshness. Romeo, Peter // Nation's Restaurant News;10/17/2005, Vol. 39 Issue 42, p57 

    Reports on the discussion of the panelists in the ABCs of RÉ­ session regarding the definition and delivery of freshness to customers in Kissimmee, Florida. Statistics of major foodservice chains who already tout fresh foods on their menus; Views and definitions of chefs on the term freshness...

  • Campaign for truth. Stevens, Shawn K. // National Provisioner;Aug2012, Vol. 226 Issue 8, p12 

    The article reports that Americans expect food manufacturers to have the credibility and to serve the best interests of customers. The author believes that credibility is one important virtue for food companies because they manufactured products that clients put inside their bodies. Moreover, he...

  • The bottom line on service quality: How to design a consistent experience. Sill, Brian // Nation's Restaurant News;07/19/99, Vol. 33 Issue 29, p34 

    Discusses the elements that define food quality, according to a research by the International Foodservice Manufacturers Association. Importance of consistency; Need to continually measure and correct inconsistencies in delivery systems; Common causes of service variation in restaurants.

  • Customer confidence: two keys to success. Canner, Joan // Restaurant Business;Jul2011, Vol. 110 Issue 7, p51 

    The article discusses the two factors that constitute a success in the business of food service particularly restaurants. According to the Restaurant Customer Confidence Index (RCCI), patrons wants to be treated as valued guests in a clean and enjoyable environment, read a truthful and...

  • How to Survive an Economic Lull. Dinkins, Jim // Restaurant Hospitality;Oct2008, Vol. 92 Issue 10, p22 

    The article presents the four basic strategies to survive in the foodservice industry in the U.S. These business initiatives aim to sustain success despite the economic crises. Among these include the need to understand the customer by identifying customer's wants and providing high quality...

  • Cash cow brands' new units steer sales. Liddle, Alan J. // Nation's Restaurant News;6/30/2003, Vol. 37 Issue 26, p3 

    Presents the 'Nation's Restaurant News' journal's 30th annual study of the 100 leading food service chains and 100 largest foodservice companies in the U.S. Role of branch openings and above level service performance as primary drivers of higher aggregate system wide sales; Comparison of...

  • Re-Inventing The Burger. Barto, Diana // BEEF;Jan2007, Vol. 43 Issue 5, p20 

    The article talks about the efforts of various food services to re-invent the burger to further capitalize on consumers' devotion to favorite sandwich in the U.S. The experimentation with new burger flavors is part of the resurgence of beef that has been underway for several years. According to...

  • suppliers.  // Snack Food & Wholesale Bakery;May2012, Vol. 101 Issue 5, p12 

    The article present news briefs related to snacks and food industry which include launch of a new website by Component Design Northwest Inc. dedicated to food service section, development of a new customer electronic newsletter by Horizon Milling LLC and PepsiCo's 2012 Supplier of the Year award...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics