Fast and Fancy Free


TORONTO — It’s no surprise the quick-service market stole a big chunk of foodservice business during the recession, but the segment continues to draw customers with a trend toward upscaling.

A recent report in The Globe and Mail sheds light on the issue, pointing out changes to decor and menu at restaurants such as Wendy’s, which just introduced a new “natural-cut” french fry formula; A&W, which rolled out flashy new urban locations and McDonald’s, which has been renovating across the brand and introducing new premium items for the past few years.  

That said, family and fine-dining operators shouldn’t worry about losing foodies to the new gourmet offerings at the QSR level. “Take the McDonald’s Angus burger, for example,” Darren Tristano, EVP of the Chicago-based market research firm Technomic Inc., tells the paper. “There will be those people whose perception is that Angus is better; it’s worth the price. But, in the long run, leaner meats with less fat don’t taste as good. So, all of a sudden, you’re paying more for something that is healthier and better for you, but doesn’t taste as good.”

To read the full report by Wency Leung, click here.


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