Current demographics and changing attitudes are especially favorable for fullservice restaurants compared with their limited-service counterparts. Projected sales growth for fullservice restaurants in 2001 far exceeds the more modest 1.8 percent real gain expected for limited-service operations. Many operations face increased competition. With repeat customers accounting for about 70 percent of annual sales, fullservice restaurants will continue to address customer needs regarding food and service. The competition is such that only those operations able to satisfy customer needs will enjoy the fruits of continued economic growth.
Portion size continues to be an issue for fullservice restaurants.
In many cases, ample portions at restaurants help deliver the value customers are seeking. More than 60 percent of Generations X and Y as well as four out of 10 baby-boomers say they sometimes choose a big portion size so they ll have enough to take home for another meal. No wonder more than nine out of 10 fullservice restaurants offer doggie bags to their customers. In addition to having a choice in portion size, nearly all fullservice restaurants give customers the opportunity to customize their orders to meet their dietary needs. More than nine out of 10 tableservice restaurants will serve sauce on the side, serve salad dressing on the side, prepare items with vegetable oil or margarine rather than butter, and cook without salt.