Meat + Poultry - December 2008 - 27

COVER
STORY

Building appetites
T.G.I. Friday's Dragonfire Chicken

Processors offer aid to foodservice
customers enduring a brutal economy
By Joel Crews
jcrews@sosland.com

F

oodservice operators are feeling the squeeze of the slumping
economy and are leaning on distributors, and ultimately meat and poultry processors, to develop solutions.
Whether serving the fine-dining, quickservice or fast-casual segments, there is
a shortage of navels at tables and many
in the segment have been forced out or
are struggling to survive.
Approaching the fourth quarter of
2008, most of the large quick-service
chains are happy to report flat or modest gains in revenue or profit during a
year when many of their casual-dining counterparts are either struggling
mightily or being forced to close their
doors. According to observers of the
segment, there is evidence that quickservice outlets are picking up some of
the trickling-down customers opting for
less-expensive options.
This past month, the National Restaurant Association reported that its
28

I

MEAT&POULTRY

I

December 2008

I

monthly Restaurant Performance Index,
which tracks the health of and outlook
for the U.S. restaurant industry, dipped
to 96.7 for the month of September, by
far the lowest level on record and the
eleventh month in a row below the 100

"With consumers
cutting back on eating
out, restaurants
needed to find
new ways to bring
customers through
their doors."
level, the value indicating expansion
within the segment. Nearly two out of
three restaurant operators reported negative same-store sales and traffic levels
in September, while 50 percent expect
their sales in six months to be lower
www.MEATPOULTRY.com

than the same period in the previous
year, according to the NRA.
Larger processing firms have personnel as part of their foodservice divisions
designated to work closely with restaurant operators to develop programs
to offset the drop in traffic. The focus
is on smaller portion sizes, value cuts,
promoting carry-out options and valueadded menus and promotions. Indeed,
evidence of the hard times has already
become evident in widespread menu innovations, and more are expected.
Findings from foodservice researchers at Chicago-based Technomic Inc.
indicated that during the month of October 547 new items appeared on the
menus of the top 250 chain restaurants.
Technomic's MenuMonitor indicated
this represented a 40 percent increase
over the monthly average for the year.
Among the new items, 197 were categorized as "limited-time offers" and
193 were new items. "With consumers



http://www.MEATPOULTRY.com

Meat + Poultry - December 2008

Table of Contents for the Digital Edition of Meat + Poultry - December 2008

Contents
Meat + Poultry - December 2008 - 1
Meat + Poultry - December 2008 - 2
Meat + Poultry - December 2008 - 3
Meat + Poultry - December 2008 - Contents
Meat + Poultry - December 2008 - 5
Meat + Poultry - December 2008 - 6
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