The Lowdown on Downtrading

Shift from casual-dining establishments to c-stores could mean big gains.

By  Abbey Lewis, Executive Editor

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The weakening economy’s effect on the restaurant business has been a popular topic of conversation at Kwik Trip meetings. The biggest question, according to a KT official: “How do we grab a bigger piece of the pie?”

The pie Paul Servais refers to is a new class of foodservice consumer: the “downtrader.”

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