MGMT 680: Are Millennials Killing Casual Dining? by ID https://padlet.com/redlands/43fphfczr4sc What is it about attitudes towards dining that might help explain increases in fast casual and decreases in casual dining? For example: What are the decision-making attributes (characteristics) suggested by the video? Which attributes are likely to carry the most weight (importance) in decision making? Are there important attributes for which casual dining restaurants typically fare worse than fast casual restaurants? en-us 2018-08-15 16:25:21 UTC 2018-08-15 16:25:26 UTC hello@padlet.com Chris Miller thekris940 https://padlet.com/redlands/43fphfczr4sc/wish/273289405 Casual dinning experiences have traditionally targeted a value purchase for young people and people with families. I've seen some statistics that show millennials are becoming parents at a later age than previous generations. For now millennials like convenience over the price value. That could change as they age. The attempts by the casual dinning industry might be able to retain some of the market, but for now it doesn't seem like enough to sway the departing customers. It seems like a difficult task to provide a value and still let your target know that you are using higher quality ingredients. I wonder how drink/dinner combos would do compared to the appetizer/entree/desert combos regularly advertised? I liked the idea of adding more ethnics menus, because there still is a need for reliable comfort. ]]> 2018-08-15 16:25:22 UTC https://padlet.com/redlands/43fphfczr4sc/wish/273289405 Some attributes highlighted in the shift away from casual dining is quality and convenience. As millennials are the fastest growing population, their desire for food that is easily to get to, order, and receive is one of their main focuses when searching for eateries. Additionally, another rising trend is the scrutiny around quality of food products. It seems that millennials (including other generations) wouldn’t mind spending more money to receive higher quality food. The knowledge that the ingredients used are safe and healthy tends to win brownie points. Restaurants that are slow to adopting trends in quality of food, service, and fast convenience will feel the damage where it hurts the most—in their revenue. https://padlet.com/redlands/43fphfczr4sc/wish/273289423 2018-08-15 16:25:23 UTC https://padlet.com/redlands/43fphfczr4sc/wish/273289423