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Consumers are shifting the way they use foodservice. Instead of large meals, they are tending to snack more. This is a reflection of the economy, as well as their focus on health concerns. Consumers are also using snacking as a way to socialize, choosing snacks rather than meals and sharing items.
Understanding how consumers are using restaurants in terms of what they are ordering, from where, and what else they would like to see on the menu can help restaurants remain competitive. Finding the right balance of price, health, and item type to meet the social and other snacking needs is keeping restaurants up at night.