Saturday, May 30, 2009

Convenience stores and Grocery stores are challenging the restaurant sectors price, value, service equilibrium. Utilizing freshness, packaging and portion size options while improving service and visceral attractiveness; the ready to eat sectors of each is growing. Reconfiguring their ready to eat niche food product lineup, while many restaurant brands cling to the past and focus on “their Brand” not the consumer. The consumer is again squeezed by rapidly rising gasoline prices, time constraints and employment insecurities. Now is the time for restaurant operators vertical integration of consumer trends and habits into menu development not copy cat menu ideations. Differentiation does not mean different it means familiar but with a new consumer inviting twist!

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