Increasing restaurant frequency isn’t just about discounts and pricing these days. According to research from Q1 2011, 2/3 of patrons would eat out more if their suggestions were followed. Examples include more nutritional information, more between-meal options, more chicken and breakfast fast casual items and unique premium burgers. This is great news for restaurateurs as trends such as these can encourage them to ease up on the discounting and get back to creativity.
NACS Online, 4/25/2011
