ORLANDO, Fla. —Speaking at the 2010 Annual Meat Conference, foodservice analyst Nancy Kruse reinforced the notion that restaurants must deliver value through innovation in order to survive tough economic times.
She highlighted four value-oriented strategies—termed the "4 Ps"—currently popular in foodservice that retailers and their meat and poultry processor partners could adapt for the grocery store, reported Meatingplace. These include protein strategies, portion strategies, premium strategies and preparation strategies. Click here to read the entire article.
