As the appetite for trying new foods grows and consumers actively seek out new dining experiences, the traditional lines between eating out in restaurants or tucking into street food are blurring.
The market research team at Zion & Zion conducted an in-depth brand personality study of the nation's largest quick service restaurant (QSR) chains. The study examines where the QSRs sit on five brand personality dimensions: Sincerity, Excitement, Competence, Sophistication and Ruggedness.
From new venues to new foodie concepts, bars and restaurants in major cities in Central and Eastern Europe are rethinking their menus, design and location to better appeal to locals and tourists.
Update from Restaurantdata.com on growing and emerging restaurant concepts