The fast-changing habits of today's customers call for a different mindset.
[Posted to csnews.com by John Oros, Sara Lee Foodservice]
This same new mindset needs to be applied to the traditional lunch and dinner dayparts as well. A lunch and dinner-ready store should have its warmers full of handhelds, and its roller grill fully stocked and ready for purchase. Your traditional lunchtime customer might come in looking for a hot dog off the roller and a soda, but what if a customer comes in on his way to an evening shift looking for a quick breakfast? It’s important to make some breakfast SKUs available all day so that operators can benefit from these new habits.
Read more at csnews.com.