“Although consumers are increasingly price-sensitive their overall concern is for value for money, meaning that they are less willing to ‘splash out’ on mediocre meals out or second-rate service.”

– Helena Spicer, Senior Foodservice Analyst

Some questions answered in this report include:

What can restaurants learn from the food retail environment?

How can operators use price promotions the most effectively?

What other factors can restaurants leverage to attract new customers and retain old ones?

“Although consumers are increasingly price-sensitive their overall concern is for value for money, meaning that they are less willing to ‘splash out’ on mediocre meals out or second-rate service.”

– Helena Spicer, Senior Foodservice Analyst

Some questions answered in this report include:

What can restaurants learn from the food retail environment?

How can operators use price promotions the most effectively?

What other factors can restaurants leverage to attract new customers and retain old ones?

How can small operators fend off the competition from larger players, better able to undertake frequent price promotions as consumer budgets remain under pressure?