How America lost its taste for the middle
Chain restaurants have long held a special place in the heart of suburban America. When I was growing up, Sunday lunches with my family were usually hosted at the local TGI Fridays or Red Lobster. But somewhere along the way, Americans became less interested in certain chains—specifically, restaurants in the country’s middle pricing tier. Some diners are leaning toward fast-casual food instead. “People are looking for a different experience entirely,” Lora Kelley wrote last year. “If you want to scarf down a Chipotle burrito in your car, spending an hour eating a chip-burger-soda special in the booth of a Chili’s may not speak to you, even if both cost about $11.”
Others are turning toward buzzier and pricier dining experiences, which are getting harder to access. (“Such is the nature of restaurant reservations these days: It has never been easier to book a table, and it’s never been harder to actually find one,” Saahil Desai noted last summer.) Though some casual-dining chains are trying to adapt to the times, the shifting landscape of dining out has proved tricky to navigate.
Today’s newsletter brings you stories about the state of America’s restaurants:
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Ventas y Estrategias Comerciales | Innovación y Desarrollo de Negocios Account Manager | Driving growth and innovation in U.S. and Canadian markets | Expert in account management and strategic development
1 个月This article hits on something we’ve all noticed but never quite put into words: dining out in the U.S. is changing, and mid-priced chains like TGI Fridays and Denny’s are feeling the pinch. People seem to be going either for quick, convenient fast-casual options (saying yes to Chipotle in the car) or “fancier” dining experiences (that are somehow tougher than ever to book). It’s a clear sign that today’s diners want novelty, personalization, and an “experience” that goes beyond standard fare. The challenge now is for restaurants to step up and deliver on those expectations—whether that means updating their menus, creating a fresh vibe, or rethinking the reservation process. As someone who’s passionate about both the classic comforts and exciting innovations in food, I love watching how the industry responds and adapts, there’s so much creativity and resilience at work here!
LinkedIn still telling me I need to be "verified" after almost two decades now.
1 个月The quality of their food has gone down as these restaurants became more corporate and profit-driven. Most are just serving frozen processed foods that we can buy at the grocery store.