date:Jan 29, 2013
hare loss were shrimp, bass, clams and tuna, though their sluggish performance was partially offset by strength among oysters, salmon, grouper and trout dishes.
In our minds, this underscores the importance of restaurateurs having an up-to-date understanding of the constantly shifting tastes of the consumer, in order to make sure their menus best meet those changing demands, and that they optimally deploy their marketing dollars accordingly, said Brian Barrett, president of GuestMetrics. In add