Fine dining is one of few bright spots right now." "But they're impressive, particularly in light of the fact that all other major industry segments reported either no traffic gains or traffic declines of 1 percent to 3 percent in the second and third quarters. The Chicago-based research firm tracked 2 percent increases in the segment in both the second and third quarters of 2016, and the trend appeared to be holding as the fourth quarter got underway, according to Bonnie Riggs, restaurant industry analyst at NPD. shows the segment grew between 6 percent and 7 percent in 2015, double that of the full-service segment overall.įine-dining traffic leveled off in 20 after coming back strong in 20, but it's now growing again, according to NPD Group. Data from market research firm Technomic Inc. But as the economy rebounded, so did fine dining. Many weaker players succumbed, and some of the highest-profile chefs in the industry sought refuge in more casual, less pricey territory. Sure, economic realities and consumer belt-tightening hit high-ticket operations extra hard during the recession.
Fine dining dead? Au contraire! According to leading industry research firms, the segment has regained any and all recessionary losses and now outperforms the industry as a whole. Photo by Kevin CarrollReports of fine dining's death at the hands of the recession have, to borrow from Mark Twain, been greatly exaggerated. It offers a high-end but comfortable, dinner-party atmosphere.
With just 8 tables and seating for 30, The Shaw Bijou’s 700-square-foot dining room breaks the traditional fine-dining mold by virtue of both its size and its more casual decor. Modern fine dining hits a new, more comfortable stride.
0 kommentar(er)
