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It should be a windfall of sorts for many operators in San Diego County this fall when 21,000 food stamp recipients become able to redeem their benefits for restaurant meals instead of groceries. Fast food feeders will be first in line to participate, but could full-service operators capture some of this business?

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Some restaurant chains have finally hit on an effective strategy for promoting better-for-you fare: Trend-watching firm Technomic has noticed an increase in great-tasting menu items with 550 or fewer calories. By balancing flavor and sound nutrition, these items not only cater to increasing consumer demand, but also help restaurants prepare for the implementation of nutritional menu labeling.

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There is no doubt these are extraordinary times. Highly volatile market conditions and ongoing uncertainty have made it duly challenging for the commercial construction industry and its trade partners. Amid the current economic downturn, now may not seem like a good time to build—especially in the restaurant business. But if your business is doing well enough to expand, you should realize that building in a bad economy can present unique opportunities. The key is knowing what to look for and maintaining a forward-thinking “visionary” mentality.

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