Food taste important in some restaurant selection

by Staff
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CHICAGO — The largest group of heavy users of quick-service and causal dining restaurants were males between 45 and 64 who had household incomes of $75,000 or more, according to two studies by Sandelman & Associates and published by market research firm Technomic.

Other findings in "Understanding the Casual Dining Market and Its Customers 2007" and "Understanding the Quick-Service Restaurant Market and its Customers 2007" include that positive, negative and non-income driven relationships were found among both quick-service and causal dining restaurants.

In addition, gender biases are existent for specific quick-service and causal dining operators. Taste and food flavor were important aspects in restaurant selection among both types of chains, and consumers also considered accuracy of filling orders and quality of ingredients to be critical at quick-service restaurants. At causal dining restaurants, freshness, the temperature of the food and value for money are extremely important at causal dining restaurants.

Technomic emphasized that cleanliness, accuracy of orders and temperature of food are all within restaurant staff control and represent an opportunity to improve performance.

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