National Restaurant Association's Senior
Vice President of Research Hudson Riehle summarizes the monthly Restaurant Performance Index and other research and economic indicators.
Not exact matches
«Today's consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends
research,» said
Hudson Riehle,
vice president of research and knowledge for the association, in a statement.
As B.
Hudson Riehle, senior
vice president of research for the National Restaurant Association, often reminds me, those two factors drive consumers» need for the convenience that restaurants and other foodservice operators provide.
«Menu trends today are beginning to shift from ingredient - based items to concept - based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,» said
Hudson Riehle, Senior
Vice President of Research for the National Restaurant Association.
«Despite facing a range
of challenges, America's restaurants are showing continued resiliency and innovation,» said
Hudson Riehle, senior
vice president,
Research & Knowledge for the National Restaurant Association.
«As consumers today increasingly incorporate restaurants into their daily lives, they want to be able to follow their personal preferences and philosophies no matter where or how they choose to dine,» said
Hudson Riehle, senior
vice president of research for the National Restaurant Association.