It would be hard to imagine any restaurant featuring burgers and champagne opening during the recession, as did Chicago’s popular Au Cheval. So is the time right for foodservice operators, particularly upscale casual restaurants, to adjust their menus to a post-recession reality?
Yes and no. High beef prices still push operators to find creative ways to keep prices down, such as whole animal consumption and mixing other ingredients in with ground beef. But yes, consumers are more open to creative dining formats and entrees at upscale casual restaurants, and at home with meal delivery services.