Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 9

Value: What recession strategies will appeal most to consumers?

“A focus should be on upping quality and delivering amazing eating experiences at reasonable, not cheap, prices.” Volker Frick, Kettle Cuisine Executive Chef.

“The availability of mini/slider portions or shareable portions will be a popular recession strategy.” Melanie Auxer, Auntie Anne’s Director of Food Science
and Technology

“Tap water, good old local water straight from the tap.” Steve Hodge, Senior Executive Chef, ConAgra Mills

“There will be less of a focus on the quantity consumers can get for their dollar and more of a focus on the quality that consumers can get with their dollar.” Ted Stoner, Director of Strategic Product Development, Qdoba Mexican Grill

“Bundling and combo meals are still appealing to guests. Smaller portions with more variety are also very popular.” Dan Barash, Executive Chef, Moe’s Southwest Grill