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Article: Entrees: innovation at the heart of the meal: more than any other course, the entree defines consumers' perceptions of a restaurant, and trends among them tend to be markers of change in consumer taste and purchase patterns. Chains that introduced new entrees in 2008 did well to appeal to three overriding trends.(2008 foodservice annual)
- Article from:
- Prepared Foods
- Article date:
- November 1, 2008
CopyrightCOPYRIGHT 2008 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As budgets have tightened nationwide, restaurants, have found success in appealing to consumers pocketbooks and stomachs at the same time. Guests want to feel they are getting the most value for their dollars. When they do eat out in 2008, the experience is likely to be one they consider a splurge.
Platters and combos give "splurge" restaurant meals variety and heft. Strong franchises build the need for platters into their concept, like Virginia Barbecue's cornerstone Novice BBQ Sampler, which touts three separate barbecue styles: North Carolina, Texas and, of course, Virginia. Samplers and combos can be set at a higher price point, because they give diners the ...