Meat + Poultry - May 2008 - 32
Photo courtesy of Blimpie International
W
Premium
meat
solutions
Deli-based eateries put the
spotlight on quality proteins
By Bernard Shire
Photo courtesy of Submarina
meatpoultry@sosland.com
34
I
MEAT&POULTRY
I
May 2008
I
www.MEATPOULTRY.com
ith the faltering U.S. economy
now starting to take its toll
on the restaurant trade, one
segment of the foodservice industry
is trying to take advantage of higherend restaurants' misfortunes and draw
people who like to "eat out" into more
affordable dining facilities.
"We see the downtrend in the restaurant business as an opportunity to
pull consumers to us," says Kim Moore,
director of marketing for Submarina, a
regional quick-service deli chain that is
fast on its way to becoming a national
operation. The 60-store chain began
in San Diego in 1977. Two years later,
a second store opened in Escondito,
Calif. The stores continued to multiply, with the first franchise store opening in 1988. Today, there are 60 stores
in operation in California, Michigan,
Tennessee, Florida and Arizona, with
more franchise operations planned for
the East, including Maryland, Virginia,
New Jersey and Ohio.
The drop in the economy, with fears
that it is moving toward a recession, has
hurt restaurant sales and growth, according to a recent report from the National Restaurant Association. The NRA
survey shows restaurant sales have declined for four months in a row. Much
of this lackluster performance is due
to the escalating costs of food, an NRA
spokesman says.
But in the world of quick-service restaurants (QSRs), the opposite seems to
be true. According to Jerrold Kusher,
executive vice president of procurement for Submarina, the talk of economic recession has not hurt the business. "White tablecloth and fast-casual
restaurants have felt the effects of the
economic problems more than us, and
our sales have actually increased," he
says. "The present trend in the economy is not hurting us, in fact, it's helping
us," agrees Moore. With the whole food
price index showing its biggest increase
in many years, Moore says that "People
like to eat out, and despite what's going on in the economy, they don't like
to have to stay home and make all their
meals there. We're actually providing an
http://www.MEATPOULTRY.com
Meat + Poultry - May 2008
Table of Contents for the Digital Edition of Meat + Poultry - May 2008
Contents
Meat + Poultry - May 2008 - 1
Meat + Poultry - May 2008 - 2
Meat + Poultry - May 2008 - 3
Meat + Poultry - May 2008 - Contents
Meat + Poultry - May 2008 - 5
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
https://digital.meatpoultry.com/sosland/mp/ippe-preshow-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
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https://www.nxtbook.com/sosland/mp/2011_02_01
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