With over 600 press mentions last year alone, Technomic is the most quoted
name in the business. Some of our expert staff's most recent quotes appear below.

If you are a member of the press and would like to discuss a story with us,
please contact Ron Paul, president at 312-876-0004 or at rpaul@technomic.com.

Delivering deep-dish to Beantown; Original Uno's franchise still orders up Chicago taste, Patriot Ledger, April 8, 2009
System-wide sales rose from $453 million in 2005 to $471 million in 2007, according to Chicago-based restaurant consultancy Technomic, while the number of Uno restaurants dropped from 213 to 210.

Florida Still Likes To Go Out For Meals, St Petersburg Times, April 8, 2009
Technomic, a Chicago research firm, estimates 20,000 of today's 537,000 restaurants will close within three years.

Government as the arbiter of all things; Legislators will now manage individual behavior, Charleston Daily Mail (WV), April 7, 2009
"Having the information available before customers order makes a huge difference, and when consumers see the information, it is pretty eye-opening," said Bob Goldin, a food consultant in Chicago.

His company, Technomic Inc., studied calorie posting in New York and found that "Restaurants heavily opposed to this in the past. . .have realized it's inevitable now and consumers want it."

Chipotle tries out new items Industry experts applaud an expanded menu with lower-priced options, Denver Post, April 6, 2009
"They're joining a list of many companies that have come up with smaller portions or added lower-priced items," said Ron Paul, president of Technomic Inc., a Chicago-based restaurant consulting firm. "If you stay with what you've always done, it doesn't work as well in this economy."

Paul does not believe the additions dilute the Chipotle brand because the items are new. A restaurant risks diluting its brand by offering regular items at sales prices so frequently that consumers won't buy without the reduction, Paul said.

A bigger bite of the market, Oregonian, April 5, 2009
Last month, fast-food leader McDonald's Corp. posted sales gains over the same month a year ago, along with competitor Burger King. Privately held chains, including Subway, Panda Express and Five Guys, reported some of the industry's fastest rates of sales growth, according to industry researcher Technomic Inc.

Food fans going gaga over Sonic drive-in, San Diego Union-Tribune, April 4, 2009
"It basically brings a sense of nostalgia because of the drive-in and carhops," said Darren Tristano, executive vice president with Chicago-based Technomic, a consulting firm specializing in the food industry. "A&W has been successful, but beyond that there are very few chains doing this type of service."

 Your Table Is Ready. Please, New York Times, April 4, 2009
Bob Goldin, executive vice president at Technomic, a Chicago consultancy for the restaurant industry, predicted that more than 20,000 restaurants would close over the next three years.

''I think 20,000 is a minimum,'' he said. ''We probably need more than that. There are a lot of marginal players out there.'' Mr. Goldin said the rapid expansion was driven by chains that added 300 or more new stores a year, following a ''you build it and they shall come philosophy.''

''There isn't a sector in the retail market that isn't overbuilt,'' he said.

Eyeing bigger sales, some US restaurants go small, AFX International Focus, April 2, 2009
'It's a strategy born of necessity,' said Bob Goldin, executive vice president at restaurant consulting firm Technomic.

Sub wars: Fast-food chains reaching out on price, Daily Record (Baltimore, MD), April 1, 2009
Subway's foot-longs, which were reduced in price to $5 last year, come in more than 20 variations and have helped contribute to the chain's 17.1 percent sales growth in 2008, according to the Chicago-based consulting firm Technomic Inc. The fast-food chain moved into the No. 2 slot behind McDonald's in a list of the country's largest restaurant chains with $9.6 billion in sales last year.

U.S. restaurant sales growth slowed in 2008-report, AFX UK Focus, March 30, 2009
Domestic sales growth at the 500 largest U.S. restaurant chains slowed to 3.4 percent in 2008 from 5 percent the year before, foodservice consultant Technomic Inc said on Monday.

Domestic systemwide sales for the top 500 eateries rose $7.6 billion to an estimated $230.2 billion in 2008, Technomic said.

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'Restaurant operators faced a host of challenges, including cost pressures followed by declines in consumer dining demand,' Technomic President Ron Paul said.

 Business: McDonald's Sips Starbucks Aura, Atlanta Journal and Constitution, March 27, 2009
McDonald's emphasis on coffee already has put a dent in Starbuck's sales and is likely to continue to affect the coffeehouse crowd, said Darren Tristano, executive vice president of Technomic, a Chicago restaurant research and consulting firm.

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On their way to work each morning, consumers might start asking a simple question, Tristano said: "Why do I need to go to McDonald's for my Egg McMuffin and Starbucks for my coffee?"

Pushing More Beef For Home, On The Range, Oster Dow Jones, March 26, 2009
Beef sales to food-service establishments were down nearly 5% last year, according to figures from food-consulting firm Technomic Inc. Sales to supermarkets and other retail outlets rose 2% as consumers started cooking more at home.

Port City Java Offers A Coffee Break, News & Observer, The (Raleigh, NC), March 24, 2009
Port City Java is giving potential franchisees an unusual break – the opportunity to keep their royalty fees in their pockets until 2011.

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For 2008, Technomic estimates Port City Java stores averaged $450,000 each.

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The move is a bold one for any business that relies on a franchise model, Technomic executive vice president Darren Tristano said. But, he added, it could be very smart. "It's very unusual, but not unusual for the times," he said. "I would be surprised if other franchises didn't follow suit."

Horton's struggles for growth in U.S., Advertising Age; March 23, 2009
When it comes to the States, Darren Tristano, exec VP of Technomic, a Chicago based restaurant-industry consultancy, said Tim Horton's might be paying the price for being second.

"When you look at the Canadian marketplace, they were first to market, and that's a big deal," he said. "The opposite is true here. Dunkin' Donuts is approaching 6,000 locations, and they're coming into Dunkin's backyard and trying to compete on quality."

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In the U.S., Mr. Tristano said Horton's is "definitely catching up, but it's going to take some time to establish the brand."

Is there a place open at the table?, Journal Gazette, The (Fort Wayne, IN), March 23, 2009
Some of the region's restaurateurs wouldn't even consider cutting busboys or their hours. They believe busboys are vital to service.

So does Tom Miner, principal in Technomic Inc., a Chicago-based restaurant marketing and management consulting firm. The consulting company works with many of the top 500 restaurant chains.

Miner's clients are not cutting back on busboys, he said. The strategy strikes him as one more likely to be used in smaller, locally owned eateries. He's seen just one major chain, TGIFriday's, make that move. Technomic forecasts that restaurant sales overall will decrease less than 5 percent this year compared with last. That contrasts with the 2.5 percent increase in sales the Washington-based National Restaurant Association has projected.

Miner said restaurants that offer the best service will likely perform better than that average.

Once-reviled sugar makes a comeback Ex-pariah battles high-fructose corn syrup, International Herald Tribune, March 23, 2009
''Rightly or wrongly, that means consumers are more attracted to sugar,'' said Kevin Higar, senior manager at Technomics [sic], market research company.

Fast food restaurants get orders right, miss the mark on healthy, (Do You Want Fries With That?), Research Alert, March 20, 2009
New York City residents (86%) have been surprised by the caloric content of restaurant meals, which restaurants are required to post, reports Technomic. Nine in 10 (90%) say the meals are higher in calories than they expected, and 82% say that has affected their orders. A majority (60%) also say calorie content postings have affected where they choose to eat.

Table Stakes, CFO, March 19, 2009
As the U.S. economy slides further into recession, casual full-service restaurants are among the first businesses to feel the tremors of impending collapse. Across the sector, same-store sales have declined, according to Chicago-based restaurant consultancy Technomic.

 The Restaurant Industry: Holiday Gift Card Results, Food Institute Report, March 16, 2009
During the 2008 holiday season, significantly fewer consumers gave restaurant gift cards than the year prior (36% vs. 49%), according to Technomic's MarketBrief. Similarly, fewer consumers indicated receiving restaurant gift cards in the 2008 holiday season compared to the year prior (46% vs. 62%).

 Outback Owners Struggle In Debt, St Petersburg Times, March 12, 2009
"Sales have been about as bloody at OSI as the rest of the industry, but it gets worse the higher price of the menu," said Ron Paul, president of Technomic, a Chicago restaurant research firm. "I personally don't think it can get much worse because people can only eat so much Costco chicken before they have to spring for a restaurant meal."

 Restaurants try to feed diners with low prices: Discounts revived to encourage dining out, Blade, The (Toledo, OH), March 12, 2009
"What we're seeing is a trend that started a while back but has come to the fore for a number of reasons, but mainly, the harsh economic environment," said Tom Miner, a principal at Technomic Inc., a restaurant consulting company.

Full-service chains, he said, are responding with $10 meals, free appetizers, free desserts, all-you-can-eat, and other gimmicks to let consumers know they feel their economic pain.

"What's driving it is the success in the fast-food industry. Their dollar menus, their 88-cents menus, their super-value combos -- they are successfully driving people to the fast-food leaders, and the full-service restaurants are having to do something to maintain or drive their customer [levels]," Mr. Miner said.

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Mr. Miner of Technomic said there are a few holdouts among full-service restaurants, but he doesn't expect that will last.

"Right now, the issue for consumers is value. And it's not even value to some, but price. Price is becoming the key," he said.

Economy On Front Burner: Anxiety on menu for dining chains, Atlanta Journal and Constitution, Sunday, March 8, 2009
Through corporate relocations and the work of local entrepreneurs, the city has become the headquarters for six of the 50 largest U.S. restaurant chains, according to the most recent sales estimates by Technomic, a Chicago research and consulting firm.

Arby's, Chick-fil-A, Church's Chicken, Hooters, Popeyes and Waffle House are all based here.

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People are trading down to less expensive restaurants and eating more meals at home, said Ron Paul, Technomic's president and CEO. More restaurants, particularly full-service establishments, will close this year, he said.

"Consumers still love restaurants," Paul said. "It's just that they feel strapped. ... That doesn't mean they're not going to come back. They are, but it's going to take some time to get them back, and they may not go back to the same places."

 Just buck it?, Chicago Tribune, March 7, 2009
Fast food customers are shifting to the value menu, mainly because of price and value, according to research from Technomic, a Chicago-based food service consultant. Research from last March showed 36 percent of consumers order from value menus because items are cheap and 23 percent do so because they feel like they're getting their money's worth.

 Got Latte?, Chicago Tribune, RedEye ed., March 3, 2009
The number of restaurant chains offering lattes and specialty coffee on their menus has grown in the past year, according to Technomic Information Services, a Chicago-based food service consultant. But consumer willingness to pay as much as $4 for specialty coffee is waning, said Sara Monnette, Technomic's senior manager of consumer and market research.

That's where chains, like McDonald's, are stepping in with lower-priced alternatives and trying to get a taste of that business, she said. She said she expects to see more promotions offered to draw in customers to sample specialty coffee drinks.

Would calorie count warn you off menu item?, Belleville News Democrat (IL), March 3, 2009
A new survey conducted by food-service consultants Technomic Inc., found that 86 percent of Big Apple restaurant-goers were surprised by the calorie-count information now listed on menus or menu boards. A full 90 percent claimed that the calorie count was higher than they expected it to be.

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"Consumers find the calorie information on menus to be helpful," says Bob Goldin of Technomic. He adds that consumers want restaurants to also offer more low-calorie options.

Best Face Forward, Restaurants and Institutions, March 1, 2009
Last August, Chicago-based consulting firm Technomic reported that 43% of consumers are extremely concerned about the safety of restaurant food, while 36% said they are somewhat concerned. Asked the reason for their concern, nearly three in five consumers answered it's because they typically can't see how food in restaurants is handled.

Luck O’ the Ice Cream: A Recession-Proof Treat, Dairy Foods, March 1, 2009
"The frozen desserts category is not growing and is flat at best, and the premium segment- the Cold Stones and Pinkberrys-has tapered off," according to Darren Tristano, executive vice president of food industry research and consultancy company Technomic Inc., Chicago, as reported in the Los Angeles Business Journal. "In these recessionary times we're not going after those indulgences as much. People consider McDonald's to be recession-proof. I don't think people think Pinkberry is recession proof."

New World Order, Restaurants and Institutions, March 1, 2009
Such problems are at odds with an industry that banks on offering good service to draw customers, especially in a time of recession, says Tom Miner, principal of Chicago-based consultancy Technomic. "You're asking the customer to do the work, and you're taking away the personal aspect of service," Miner says. "What's missing from [kiosks] is the ability to improve the guest experience."

Proximity of Fast-Food Restaurants to Schools and Adolescent Obesity, American Journal of Public Health, March 1, 2009
To measure the proximity of fast-food outlets to schools, we used (1) a database of latitude-longitude coordinates and other school information for middle and high schools from the California Department of Education,12 (2) a database of restaurants in California in 2003 with latitude-longitude coordinates from Microsoft Streets and Trips (Microsoft Corporation, Redmond, WA), and (3) a list of restaurant brands classified as "top limited-service restaurants" by Technomic Inc, a food industry consulting firm.13

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We thank Mary Gilly for helpful comments, Greg Austin for answering questions about the CHKS data, and Tracie Etheredge for providing and answering questions about the Technomic data.

Your Customers Want To Know, Restaurant Hospitality, March 1, 2009
"Consumers want the restaurant industry to respond more aggressively to nutritional concerns and are in favor of all levels of government playing a more active role in regulating restaurant menus," says Technomic's Kathy Gaynor, who directed the survey.

Donatos aims for piece of 'value' pie, Columbus Dispatch, February 28, 2009
Pizza sales increased by 2.5 percent from 2002 to 2007, according to Technomic Inc., a restaurant consulting firm based in Chicago. That compares with 6.4 percent for the U.S. fast-food sector as a whole during the same time period.

 Cafés thriving despite national economic troubles for restaurants, Beaumont Enterprise, The (Texas), February 26, 2009
His choice might be a good one, since research from the Chicago-based food service research company Technomic suggests small cafes are doing well despite the economic downturn. The company's research shows that the bakery-cafe concept is popular among consumers, and that it has potential to grow in the future.

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Technomic suggested the cafes might have a strong following because women and younger consumers enjoy bakery-cafes as a place to eat and to socialize with friends, and find amenities like soft music and comfortable armchairs more appealing than other demographic groups.

Men are drawn by wireless Internet access and use bakery-cafes as an "office away from the office," according to Technomic.

Pizza? That's amore now, Times-Tribune, The (Scranton, PA), February 26, 2009
"Full-service, sit-down restaurants will be down, we project, 6 percent this year," said Joe Pawlak, an analyst at Technomic Inc., a restaurant consulting firm in Chicago. "There's going to be a shakeout over the next 12 to 18 months."

Uno Chicago Grill® Opens Kuwait City Restaurant, PR Newswire, February 26, 2009
Uno's growth, despite a report by the restaurant industry research firm Technomic showing a slowdown among other major chains, demonstrates the payoff that results from Uno's commitment to quality.

Concept adds spice to pizza competition -- Papa Murphy's 'take and bake' offers market twist Memphis Commercial Appeal, February 25, 2009
According to Technomic Inc., a research firm that provides market data on the restaurant industry, Papa Murphy's had $504 million in sales in 2007 - one-tenth of Pizza Hut's reported $5.1 billion.

Steakhouse shuts doors, Times-Tribune, The (Scranton, PA), February 25, 2009
"The big issue with food service is, it's tied very strongly to disposable personal income," said Joe Pawlak, a vice president at Technomic Inc., a food industry consulting firm based in Chicago.

Then and Now: Sodexo Finds Differences in Food Preferences Among College Students Over Twenty-Year Span, PR Newswire, February 25, 2009
The Food Trends in 2009 list was developed by research from Sodexo's Student Board of Directors, Nielsen's Annual Restaurant Audit, Teenage Research Unlimited, Technomics Menu Monitor, NPD Group and other vendor partners.

Do You Want calorie Counts On Restaurant Menus?, Sun Sentinel, Fort Lauderdale, FL, February 17, 2009
A survey released earlier this month by Technomic, a food service company, revealed that 82 percent of New Yorkers say the calorie counts are affecting what they order and 60 percent say they’re affecting where they visit. Seattle and Portland have followed New York City.

Brand leaders: innovation crucial to keeping concepts hot, Nation's Restaurant News, February 16, 2009
According to a recent report from Chicago-based Technomic Inc., many operators are working overtime to keep their offerings exciting for regular customers and to lure new ones. Technomic's Menu Monitor identified 547 limited-time and new items on menus in October at the 250 chains the service studies. That figure represented the largest number of menu additions in five years and was 40 percent higher than the monthly average for 2008, Technomic said.

'Hybrid' meals offer families a cheap alternative to dining out, Morning Call (Allentown, PA), February 15, 2009
A recent report from food service consultants Technomic Inc. found 3 of 5 consumers say they buy more supermarket-prepared meals than a year ago. More than 80 percent reported buying at least one prepared meal in a typical month.

 The table is set for a restaurant love connection, Providence Journal Bulletin, February 13, 2009
Studies by Technomic Inc., a market research firm in Chicago, show that 60 percent of people surveyed use coupons "sometimes" or "all the time" at restaurants.

Restaurant coupon redemption is fairly spread out among income brackets.

"If anything, more consumers in some of the higher annual household income brackets report using coupons at restaurants than do those in some of the lower brackets," Technomic reported.

Wendy's, Starbucks revamp their breakfasts; With morning meal 25 per cent more profitable than lunch and dinner, chains concentrate on bacon and eggs, Vancouver Sun, February 13, 2009
Breakfast foods are about 25 per cent more profitable than lunch and dinner items, based on the cost of ingredients, said Bob Goldin, an executive vice president with Technomic Inc., a restaurant consulting firm in Chicago.

Restaurants love Valentine's sentiment, Orange County Register, February 12, 2009
The inflation-adjusted decrease comes as market research firm Technomic predicts sales growth to plummet again this year, especially at casual and fine dining restaurants.

The full-service sector, hardest hit by the recession, reported 2008 sales of $148.6 billion, a 2.5 percent drop compared with 2007, according to Chicago-based Technomic. For 2009, revenue at sit-down restaurants is expected to decrease 6 percent as diners continue to trade-down to cheaper eats.

Restaurant Lament: Valentine’s Timing, St Petersburg Times, February 11, 2009
In January, Chicago-based food service consulting firm Technomic predicted 2009 will be the worst year for restaurants since it began tracking performance in 1972, with growth expected to fall 2.2 percent.

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Food service consulting firm Technomic surveyed consumers on how they will celebrate Valentine's Day. Their responses:

40%: Go to a restaurant.
24%: Not celebrating this year.
22%: Prepare a special meal at home.
10%: Do something that does not include a meal.
4%: Go to someone else's home for a meal.

Leafy Greens On The Move Again, St Petersburg Times, February 11, 2009
"You have to recognize that kids have increasing appetites," said Darren Tristano, executive vice president at Technomic. "As kids are maturing faster, their taste palates are evolving faster. So they're looking for something beyond macaroni and cheese, pizza and chicken tenders. Items like barbecue ribs, sushi and seafood are becoming more common."

Denny's ROI on $5M: 2 million butts in seats, Advertising Age, February 9, 2009
Darren Tristano, exec VP, Technomic, a Chicago-based food-industry consultancy, described a turnout of 2 million as “pretty good.” And since that breaks down to more than 1,000 Slams per restaurant, he said, “they must have been turning tables pretty fast.”

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For the uninitiated, Denny's Grand Slam meal consists of two pancakes, two eggs, two sausage links and two pieces of bacon. In other words, it's a little more pricey than the usual giveaway.

“This definitely raises the bar on the giveaways we've seen in the last year or two and brings it up to the $6 level,” Mr. Tristano said. Fast-food and fast-casual concepts such as McDonald's, Starbucks, Dunkin' Donuts, Taco Bell and even Ben & Jerry's have experimented with freebies to boost awareness or sales of new items.

Mr. Tristano added that the chain accomplished its feat despite the inconvenience associated with a sit-down breakfast at Denny's compared with other breakfast options. “It's not just driving through at McDonald's for a cup of coffee,” he said.

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Although food costs are generally about 30% of the retail price, Mr. Tristano said a Grand Slam probably costs Denny's between $1 and $1.50. It sells for $5.99. “That's why they spent the money to get you in their seats,” he said. However, cannibalization can be a problem in promotions like these. Mr. Tristano said that many folks who showed up at Denny's planning to pay for their breakfast this morning may have opted for a free Slam.

Peanut recall has US consumers 'spooked' –experts, AFX UK Focus, February 9, 2009
“These things kind of spook consumers,” said Bob Goldin of Technomic Inc, a Chicago-based food industry consulting firm, said in a telephone interview. “I think part of it is you think they've gotten it all and it keeps getting worse.”

“It is undermining consumer confidence in the food supply,” Goldin said. “Until recently consumers thought everything was fine. Now, I'm not sure consumers think that.”

Restaurants face fresh competition from supermarket meals, Nation's Restaurant News, February 9, 2009
Although restaurant sales growth is weak these days, research company Technomic expects sales of prepared food in supermarkets to increase by 7 percent in 2008.

Frugal Fun, Atlanta Journal and Constitution, February 8, 2009
At-home gatherings are part of a larger shift away from going out to eat. Eating at sit-down restaurants is forecast to drop by 6 percent this year, according to Technomic, a Chicago-based restaurant research and consulting firm. (When numbers are adjusted for inflation, it's even more sobering -- an estimated drop of almost 7 percent in 2008 followed by an expected drop of 8 percent this year.)

Ron Paul, president of Technomic, said 2009 is on track to be the sharpest pullback in dining at restaurants since the group first started tracking it in 1972. Paul said the downshift in regular outings such as Girls Night Out is one of "many factors" adding up to a big whammy for the dining industry.

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Technomics' Paul also thinks it will be some time before the trend fades, but he believes that women eventually will be lured to leave home and seek out that big-dollar glass of wine again.

"They'll want to get away from the kids and get out of the house," he said. "And they'll want to people-watch."

Separate checks, if you don't mind, Chicago Tribune, February 6, 2009
Ron Paul, president of Chicago-based Technomic, a food-service market research group, said it plans to study itemizing soon. "Logic tells us people strapped for cash do not want someone else to shoulder their check if it means they have to pay more next time. [Especially if] they plan to eat out occasionally," Paul said.

2 million enjoy free breakfast at Denny's, USA Today, February 4, 2009
"A lot of consumers have written Denny's off their let's-go-there list," says Ron Paul, president of Technomic, a consulting firm. Denny's no longer ranks among the top players in the $83 billion breakfast market, whose top five players -- McDonald's, Starbucks, Dunkin' Donuts, Burger King and IHOP -- accounted for 22% of the volume last year, says Technomic.

Abuelo’s To Be Test For Concept Restaurant, Evansville Courier & Press, February 4, 2009
Fast-casual restaurants, where consumers can get quick, affordably priced meals in a nice, casual atmosphere, are one of the nation's hottest dining trends, according to a report by Technomic, a Chicago-based food industry consulting and research company.

Restaurants Stop Playing Hard to Get, New York Times, February 4, 2009
According to Technomic, a Chicago-based research and consulting firm, fine-dining revenues could fall by 12 to 15 percent in 2009.

Brinker, Darden defy dire projections for dinnerhouses: as analysts project steep drop in sales for segment, larger players concentrate on taking market share, Nation's Restaurant News, February 2, 2009
For the current year, the numbers don't look good. Technomic Inc. revised downward its 2009 foodservice sales projections last month because of further contraction in the U.S. economy, and the casual-dining segment drove the deeper decline. The Chicago-based foodservice consulting firm said it now expects total foodservice sales to drop 2.2 percent this year, and when factoring in inflation, to fall 4.7 percent. In September, when the firm released its original industry outlook, it had expected sales to rise 1.7 percent on a nominal basis, and to drop 2.7 percent on a real basis, or when adjusted for inflation.

Sales at full-service restaurants will be hit hardest, Technomic said, with an expected drop of 6 percent on a nominal basis and 8.5 percent on a real basis.

McD’s Secret Sauce: It Embodies Value, Advertising Age; February 2, 2009
"Even my kids tell me if we need to save money, we need to eat at McDonald's," said Darren Tristano, exec W at Technomic. "It's scary to hear them say that." But it's one effect of the fast feeder's massive ad buy, Mr. Tristano said. "They've been pushing it so hard that when you think McDonald's you think value."

Staying Up in Down Times: Change Now or Be Eaten, Foodservice Equipment & Supplies, February 1, 2009
"Restaurant supply costs also have gone up faster than operators can raise prices," says Darren Tristano, executive vice president of Chicago-based Technomic.

Study Shows Growth among Sandwich Chains, Foodservice Equipment & Supplies, February 1, 2009
Despite the negative economic climate, a number of top, limited-service sandwich chains exhibited impressive growth, according to a study conducted by Technomic, a Chicago-based research firm. Subway generated close to a half billion dollars in revenues and opened 440 new units during the past year, while Quiznos registered the second-highest sales growth at $261 million with 178 stores.

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The limited-service sandwich segment's "resilience comes from its ability to provide customers with a range of offerings from low cost to high end," said Darren Tristano, executive vice president of Technomic. "The top 100 sandwich chains have displayed an array of tactics for weathering the economic storm, from revising their pricing strategies to making menu offerings more memorable and substantial to renovating their stores."

Survival mode: State of the Industry 2009, Restaurant Hospitality, February 1, 2009
For full-service restaurants, the NRA is projecting an inflation-adjusted sales decline of 2.5 percent this year. But the foodservice industry consultants at Technomic are not so sanguine. They are projecting a whopping decline of 6 percent, citing a dramatic decline in discretionary spending. This all comes following an earlier Technomic prediction that 1,000 casual dining units would close by the middle of this year, primarily because cash-strapped consumers can no longer differentiate one casual concept from another in an overbuilt segment. Technomic says 2009 will be the worst year for foodservice since it began tracking performance in 1972.

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Technomic V.P. Joe Pawlak predicts fine dining sales will fall by 12-15 percent this year.

Tracking the big business of donated blood, Orlando Sentinel, February 1, 2009
Darden Restaurants, represented on the board by its senior vice president, Bradford Richmond, has sold almost $1.6 million worth of restaurant coupons to FBC [Florida's Blood Centers] in each of the past three years. The $10 gift cards cost FBC $5.50 each and are given to donors as a token of appreciation.

Value, re-valued: our annual update on the state of the onsite market, Food Management, February 1, 2009
Technomic, the Chicago-based foodservice market consulting firm, forecasts that college and university dining sales will achieve nominal growth of 3 percent this year. Not as good as last year (4.9 percent), but given the economy, a fairly positive outlook.

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Technomic forecasts predict that K-12 foodservice will also grow 3 percent this year. Again, not quite the increase seen in 2008 (4.5 percent) but still respectable.

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B&I is the soft spot in the onsite foodservice market as it has been for several years. Technomic is forecasting B&I food manufacturer shipments will decline by 5 percent in nominal terms. Corporate downsizing, the Wall Street implosion, an economy in deep recession and a shrinking national manufacturing base have all taken their toll.

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