Brown-bagged lunches hit a high point in 2007, according to a report from the NPD Group market research organization. The main reason, as might be expected, was economic, but health and nutrition concerns ranked second, according to the report, “How Brown-Bagging Is Affecting Foodservice Lunch.” Other reasons include convenience, taste, diet, quality and environmental concerns. Specifically, weekday lunches carried from home increased from 35 per capita in 2006 to 38 in 2007. Men were more ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.