Unemployment may be tougher on foodservice sales
According to a July Technomic report, the unemployment rate hitting a 26-year high may have protracted consequences in the restaurant world.
According to the firm’s consulting economist, Arjun Chakravarti, "Consumer anxiety will remain connected to their prospects in the labor force, and the likelihood of layoffs, unanticipated part-time work, and slashed benefits will promote a continued culture of restraint for what consumers deem non-essential spending.”
A year ago I asked readers about their dining-out habits and heard again and again that consumers had changed their ways, were opting for quick-serve, order-at-the-counter places and takeout versus full-service sit-down establishments. This trend obviously continues, prompting the lion's share of restaurant openings to be more "down market" (see my crepe piece in tomorrow's paper, the raft of pizza joints that have opened, diners, pubs, etc.). But I wonder if the belt tightening has prompted most people to just go out less, as opposed to less expensive. I'd be eager to hear how people's dining-out habits continue to evolve.
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise." 
I read all the pieces from Technomic and share it with my friends I rely on this information heavily. We look at our guests eating trends and try to make improvements to combat the changes.
We attended a menu workshop in California 4 months ago and are introducing a new menu with no price increases but lots of menu improvements such as better placement , pictures etc. We look at dining hour changes and items to see if we notice trends. We recognize our guests are more apt to buy specials if these have value like a reduced price regular menu item or a specialty dish. Guest who eat & drink with us regularly are definately on a budget per visit these are the easiest to notice talking to bartenders they see it .
Posted by: Matt Loder Sr | July 09, 2009 at 05:37 AM