"Each level of dining is trading down to the next level-fine dining to casual, casual to fast casual, and fast casual to fast food," Dean Dirks of Dean Dirks Associates, Gig Harbor, Wash., told CSP [image-nocss] Daily News. "Fast feeders and convenience stores could be the big winners in the trade-down game." [See the January 2009 issue of CSP magazine for extended coverage on foodservice downtrading.]
But the risk of overleveraging the opportunity cannot be ignored, and Dirks advises retailers not to overinvest in a foodservice program. Instead, make certain that your ROI is viable, and streamline labor and food costs to improve foodservice margins.
When the economy eventually begins the rise back to normalcy, foodservice experts don't expect consumers to change their habits entirely. In fact, increasingly busy lifestyles and the improving quality of on-the-go foods have helped strengthen this segment of the industry. In light of this shift in consumer dining, CSP Information Group is launching a new magazine in February to cater to the nontraditional foodservice retailer.
Fare magazine focuses on the on-the-go, prepared foods market with a multi-channel readership that includes c-stores, college and university campuses, club/mass stores, airports, entertainment venues, supermarkets and the military. These seemingly divergent channels are all vying for a part of the retail foodservice dollar, and Fare will deliver food, equipment and operational solutions for success in this growing industry.
Coverage slated for the inaugural issue includes an in-depth examination of food safety, sanitation and security in light of scientific advances and legislative initiatives. Editors also look at an award-winning c-store/quick-service restaurant (QSR) hybrid on a college campus, maximizing sales in the breakfast daypart and the latest technology tools for labor management.
Regular departments of Fare include:
On the Menu: Foodservice recipes for on-the-go operators. Farecast: Headlines from the retail foodservice industry. Perspectives: Expert columnists on topics such as calculating food costs and social media. Channel Surfing: Profiles of the unique operators that make up the diverse foodservice retail market. "I am extremely excited for the first issue of Fare to hit the streets," said Abbie Westra, executive editor of Fare. "Bringing together so many diverse retailers within the pages of the magazine has generated some great insights and ideas. I look forward to receiving feedback from readers and watching the magazine grow with the industry."
For more information about Fare magazine, contact Westra at awestra@cspnet.com.
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