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The 2008 Restaurant & Foodservice Market Research Handbook - New 9th Edition
Richard K. Miller & Associates, March 2008, Pages: 240
With a thorough and in-depth analysis of the $558 billion restaurant and foodservice industry, this handbook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments includ discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and takeout.
Part III of the handbook provides a focus on marketing and promotions, with topics including price promotions, interactive (online) promotions, reservations policies, online/mobile ordering, and advertising priorities. A special feature of the handbook is an analysis of the content and features for over 300 restaurant chain websites, a feature designed to guide restaurateurs in planning next-generation websites.
The handbook provides comprehensive demographic data for all dayparts at full-service and quick-service restaurants. An analysis is presented of the restaurant spending distribution in each state and 361 metro areas. There is also a discussion of socially responsible dining, including such topics as eco-friendly operations, sustainability, fair trade, animal welfare issues, and charitable activities.
Over 1,400 website links to additional resources are included in the handbook.
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