Restaurants have discovered in tough times they must capture additional revenue by working extra hard on things like catering, delivery and pick-up programs, as well as setting aside dedicated parking spaces for carry-out patrons. Of course, added sales help the bottom line of their meat and poultry suppliers, too.rnRon Paul, founder, president and CEO of Chicago-based Tech-nomic Inc., recently iterated the industry he covers is hard at work these days, particularly to further enhance convenience. "Sometimes it's, 'Call ahead and we'll bring the food to the car' be-cause consumers don't like to get out of the car, particularly if they have kids in a car seat. Businesses with drive-through areas always have an advantage."
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