Italian restaurants catering to consumers short on time and money

Today's restaurant customers are more demanding than ever, expecting more from their restaurant experiences than great meals, according to research released recently by the National Restaurant Association. Consumer trends that are shaping the restaurant industry in 2008 include demands for more convenience, control, flavors, comfort and choices, including healthful options.

"Consumers want help to fit quality meals into their busy schedules, and require a lot of variety when doing so," said Dawn Sweeney, President and CEO of the National Restaurant Association. "They expect restaurants to make available a variety of healthful options and exciting flavors on menus, and they want to place their orders quickly and easily."

Leading Italian restaurant chains are evaluating their offerings and finding new ways to identify with customers who have less money and time available for dining out.

"One look at the headlines tells us how tough it is today," said Richard Hendrie, senior vice president of Uno Chicago Grill.

"We want to be responsive to the time and money challenges that our guests are facing - we're doing that by creating options that help our guests reclaim some of their leisure time and enjoy dining out for less."

Uno Chicago Grill is utilizing a "Snack Hours" menu to provide strong value and suggests dining in the bar / lounge area when on the go. The chain has also added new take-out offerings. That seems fitting, as survey results show 47 percent of adults say they would use curbside takeout if offered by their favorite table service restaurant, and 54 percent say they would use delivery if offered.

Carrabba's Italian Grill was recently honored with the first place Platinum Award in the best Italian restaurant category by Restaurants & Institutions magazine. Diners rated the restaurant on eight consumer satisfaction points: food quantity, menu variety, value, service, atmosphere, cleanliness, reputation and convenience.

"For more than 20 years we have worked hard to provide our guests with quality cuisine in a warm and inviting atmosphere, and we appreciate their loyalty to us." said Steve Shlemon, president of Carrabba's Italian Grill.

Also topping the list of consumer wants, according to the National Restaurant Association survey: Bite-size desserts and small plates/tapas/mezze, alternative-source ingredients (locally grown produce, organics, sustainable seafood, grass-fed and free-range items, and alternative red meats), and specialty alcohol.