LOOKING UP: MENU DRIVERS
- Eating Out is a Global Pastime. // Prepared Foods;Nov98, Vol. 167 Issue 11, p35
Reports on the survey of Euromonitor International about the attitude of people towards the foodservice market. Kinds of restaurants that are preferred by people eating out; Leading place in Europe for eating out.
- Brands Welcomed in Emerging Nations. // MMR;12/19/2011, Vol. 28 Issue 19, p20
The article reports on the result of the study which revealed that shoppers in emerging countries are more receptive to foreign brands than on developed markets.
- It Beats 'Rapid Unkempt'. // Adweek Eastern Edition;4/9/2001, Vol. 42 Issue 15, p30
Presents survey results on the rise in the volume of United States consumers preferring fast-casual restaurant service. Efforts of chain restaurants to establish express outlets; Amount of waiting time customers prefer.
- FoodCapsule: How soup rates today. // FoodService Director;11/15/98, Vol. 11 Issue 11, p7
Presents the results of a survey concerning the popularity of soup among customers and foodservice operators.
- The National Trust. Ebenkamp, Becky // Brandweek;4/8/2002, Vol. 43 Issue 14, p18
Highlights results of the survey conducted among consumers in the U.S. on the issue of trust for companies. Factors attributed to the erosion of trust among consumers; Sectors which received positive and negative scores in the survey.
- Service Quality of Night Markets in Taiwan. Ching-Hsu Huang // International Journal of Marketing Studies;Jun2012, Vol. 4 Issue 3, p36
Night markets consist of contemporary societies strongly as a marketing style in Taiwan which is successful foodservice industry in spite of the limited space and remarkable crowding. Although the negative environment factors have been critiqued in terms of bad customer satisfaction, it seems...
- PAY IT FORWARD. Pope, Harry W. // Foodservice & Hospitality;Oct2005, Vol. 38 Issue 8, p49
Discusses the concept of allowing customers to pay what they think the meal is worth in Great Britain. Brainchild of the concept; Emergence of pay-what-you-like restaurants; Pros and cons of the concept.
- 3-of-4 say: Customers still fight price hikes. // FoodService Director;03/15/98, Vol. 11 Issue 3, p2
Highlights the results of a `FoodService Director' feedback poll which indicated that a majority of United States food service operators notice customer-resistance to menu-prices. Challenge of finding ways to pass the increase of food- and labor-costs on to the consumers; Demand for...
- Set another place: Study shows New Yorkers plan to keep dining out. Frumkin, Paul // Nation's Restaurant News;7/16/2001, Vol. 35 Issue 29, p4
Highlights a study which showed that New Yorkers have no intention of cutting back on their dining-out frequency in 2001. Factors affecting the food service sector; Study conducted by the Yankelovich Partners for the famed 21 Club.