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CHD Expert Adds New Data Segments, Providing Foodservice Professionals With Intelligence On Restaurants That Have Just Opened And Those With Plans To Open In The Future

27 Feb

Chicago, Illinois (PRWEB) February 27, 2014

New data segmentation now allows CHD Expert’s customers to identify restaurants that have been open for less than 30 days, and those restaurants that have yet to open their doors to guests.

CHD Expert, the Chicago-based foodservice database and analytics firm is announcing the expansion of their operator filter suite in two new and exciting areas; businesses that have just recently opened, and those who have plans to open in the near future. These two new segments will provide critical insight to companies that sell to restaurants, as they will be able to use the data to contact decision makers in the critical process of outfitting their establishments and looking to build lasting relationships with food suppliers. The two segments will be available in March 2014.

Currently, CHD Expert’s Foodservice Industry Database (FIND) offers data at an industry-leading level of accuracy on over six million global operators, providing contact information that can be segmented and filtered by various criteria. The two new segments will be joining an already robust list of available criteria that includes location, units, menu type, revenue, average check, number of employees, and many other pertinent details.

This March, CHD Expert customers in select USA markets will be able to quickly identify two types of restaurants and other foodservice kitchens not previously possible – those with recently opened doors, and those who are scheduled to open in the near future. The segments will be broken down into two specific areas: New Business and Pre-Open. These two new filter options will join all the current age-related filters, which identify restaurants that have been open for less than one year, one to two years, two to five years, and five plus years.

The New Business segment will classify operators who have opened within the past 30 days. Imagine the possibilities this information can provide to CHD Expert customers, who will now be able to identify recently opened restaurants in their selected geography. Companies who focus on selling advertising, POS systems, or other digital services will be able to use this data to target prospects that have yet to solidify these necessary relationships, or who are ready to enhance their current operations. Specialty providers can use this data to target and sell their products to restaurants that may not have an identified provider at open, or after an initial experience with one, now want to change quickly.

The Pre-Open segment will recognize operators who have plans to open in the near future. This information will be highly desirable for any foodservice distributor or manufacturer who sells to restaurants or commercial kitchens. Vendors will now be able to strategically offer their goods to restaurants that are in the process of purchasing equipment and food products to outfit their establishment.

“Foodservice distributors, equipment manufacturers, and food manufactures have been requesting pre opening data for years,” said Brad Bloom, Director of Sales at CHD Expert North America. “Being able to connect with a restaurant or foodservice establishments while they are outfitting their kitchen and looking for suppliers while menu planning is the Holy Grail for sales professionals who sell to the foodservice industry. We now have this information available for our customers, and we are excited to see how this data positively affects their sales results.”

To learn more about CHD Expert’s foodservice database, or to learn more about CHD Expert’s latest restaurant data segments, please click the button below:

2014 Foodservice Industry Trends

6 Dec

The foodservice industry is all about trends. Trends can have a significant impact on a foodservice business. Today’s consumers are more interested than ever in the foods they eat, where they eat, and where their food comes from. True trends, as opposed to fads, shows the need in our society and how foodservice industries meet those demands.

Here are 3  foodservice industry trends you should look out for in 2014:

Restaurants In Retail  Shops

How would you like a glass of wine as you look around for a new pair of shoes? Well, the next big thing in food could be fashion. There is a growing trend of retail stores in the US developing their own themed restaurants within their store. A perfect example of this is Tommy Bahama’s New York flagship restaurant that sells rib-eyes and fish tacos. Another great example of this is David Burke’s Burke in the Box and Forty Carrots at Bloomingdales.

So what’s the value of putting a restaurant into a store?  Restaurateurs want to keep shoppers in their stores for as long as they can and giving shoppers the ability to drink and eat can increases the time they spend in the store. The more time spent in the store; the more likely a purchase will be made.

More Restaurants Using Tablets

 Restaurants are embracing technology and the use of tablets is just another example of that. Earlier this week Applebee’s announced plans to install 100,000 tablets at every table in each of its 1,860 restaurants in the United States. These tablets will allow Applebee’s customers the ability to order food, pay their bill, and play games as they wait for their food. Back in September, Chili’s announced they would also begin installing tablets on each table of its 823 restaurants by March 2014.

While this move may seem like the beginning of the end for servers, don’t be alarmed. The restaurant business is about speed and service. Restaurants make more money when their servers are quick, and they get their customers out the door happy. The devices are for interactive purposes and convenience, targeting groups and families who wouldn’t mind paying $0.99 to play games. In fact, services could expect to see an increase in tips as the system is implemented to increase the spending per table and customers will benefit from better service as servers wont have many tasks on their plate.

Goodbye Trans Fats

Say goodbye to margarine because artificial trans fat in food will soon be a thing of the past. Earlier this month, the Food and Drug Administration (FDA) announced its preliminary determination saying trans fat is not “generally recognized as safe” for food. If this preliminary determination is finalized, hydrogenated oils (a component of margarine) will become food additives that could not be used in food without approval. Any food with unapproved additive cannot legally be sold in the U.S.

If you are looking to find accurate and up-to-date data on full service restaurants, retail stores, or information on restaurants that offer a specific cuisine, CHD Expert can help you locate those businesses and get you contact information for key decision makers. If you would like more information on how to access CHD Expert’s database, please contact Catherine Kearns via email at or call (312) 768-6916.

CHD Expert Releases The Latest Restaurant Data, Focusing On Independent Restaurants in a Market Landscape Overview

5 Nov

CHD Expert’s Latest Restaurant Data Indicates That In The Current US Market Landscape, Independent Restaurants Out Number Chain Restaurants Two To One.

Leading foodservice data and analytics company CHD Expert, releases the latest figures around the current United States restaurant landscape and evaluates how independent restaurants stack up against the more widely recognized chain brands. All data in this report is pulled from CHD Expert’s Restaurant Database as of October 2013. Currently in the United States there are 678,691 total restaurants in operation, equating to approximately 1 restaurant for every 467 American citizens*.

While some of the most recognizable global brands are famous American chain restaurants, in the United States the total number of independent restaurants outnumbers chains almost exactly two to one. Currently there are 454,695 total independent restaurants in operation in the United States, whereas there are 224,266 chain restaurants in operation.

However in terms of annual sales, independent restaurants generally gross less than chain restaurants. 67.3 percent of independent restaurants gross less than $500,000 a year, whereas only 24.8 percent of chain restaurants aggregate less than $500,000 annually. Considering the highest grossing restaurant segment, only 1,023 independent restaurants achieve more than $5,000,000 dollars annually, whereas 1,234 chain restaurants fall into this category.

Breaking down the states and District of Colombia by their mix of independent restaurants compared to chains, the four states** with the highest percentage of independent restaurants all reside on the North East Coast. New York leads the nation with the highest percentage of independent restaurants with 82.1 percent of the state’s restaurants being independent. This is not surprising, as the five boroughs of New York City, particularly Manhattan, are largely comprised of unique restaurants. After New York is New Jersey with 78.5 percent independent restaurants, followed by Washington DC at 77.6 percent, and then Maine at 76.4 percent.

Considering states with the most independent restaurants by volume, California leads the states with 12.9% of the US Total comprising of over 58,540 total independent restaurants, bringing in almost $30 billion in sales annually to the California economy. New York is second on the list with 40,928 total independent restaurants, followed by Texas with 33,171 then Florida with 29,449. Rounding out the top ten states by independent restaurants are PA, NJ, IL, OH, NC and MA. See figure 1.


The footprint of independent restaurants in QSR (Quick Service Restaurants) and FSR (Full Service Restaurants) is significant. Independent restaurants make up over 90% of the FSR market, whereas in QSR it drops to 43%.


A majority of independent restaurants fall into the full service category. They represent almost 69% of all unique independent restaurants throughout the nation, with retail sales of over $189 billion annually, whereas limited service restaurants sales achieve $$52 billion per year.

“For foodservice professionals who sell their products to restaurants, it is critical to understand the market landscape in your territory”, stated Brad T. Bloom, Director of Sales for CHD Expert North America. “It is a misconception that foodservice manufacturers and distributors need to engage with the large chains to land big sales. Often times the low hanging fruit can be the local independents, who’s decision makers can be much easier to get a hold of and sell to. It is more difficult than ever for sales professionals to engage restaurant owners or decision makers, but with relevant restaurant data, sales professionals can spend more time developing strategies that increase sales and less time researching.”

To obtain more information about CHD Experts findings, or with general questions about foodservice data, please contact Nicolas Watson –

* Based on US Census population clock estimates October 20, 2013
** Washington DC is considered a state for this exercise

CHD Expert Releases New Data About the Florida Restaurant and Lodging Industry

26 Sep

New data available from leading foodservice database and analytics company, CHD Expert reports on the status of the restaurant and lodging industry in the nation’s fourth most populous state, Florida.

With the 2013 Florida Restaurant and Lodging Show taking place later this month in Orlando, foodservice database and analytics firm, CHD Expert reports on Florida’s current lodging and restaurant landscape.

With great weather, world-class amusement parks, natural wonders, and over 1,000 miles of coastline, Florida is a top destination for domestic and international travelers. People come to Florida looking for a nice time and according to CHD Expert’s latest data, Florida leads the country with 367 active resorts, accounting for over 20% of the Nations Resorts. By comparison, the state with the second highest number of resorts in the nation is California with 179, accounting for 10 percent of the national total.

Holding the third place, behind California and Texas, the state of Florida hosts over 6% of the hospitality and lodging market in the US. There are a total of 4,323 different lodging facilities in the state of Florida, 14 percent of which have a restaurant as part of the facility, much higher than the national average of 7.8 percent. Contrarily there are 2,632 hotels and motels in the state that do not include a restaurant, of which over 29 percent offer a complimentary breakfast to their patrons.

In terms of restaurant industry landscape, Florida has 44,811 total restaurants, which makes up 6.5 percent of the total restaurants in the United States of America. Figure 1: Florida Restaurant Breakdown by Market Segment compared to US Market

Figure 1 Florida Restaurant Breakdown by Market Segment compared to US Market

Figure 1 Florida Restaurant Breakdown by Market Segment compared to US Market

Florida is a family destination identified by its high percentage of Family Style restaurants. About 12 percent of the restaurants in the state of Florida fall into the “Family Style” segment, defined as a full service restaurant that does not serve alcohol with an average check of $6 to $12. In comparison, this is a much higher percentage than other large states like California (10 percent), New York (10 percent) and Texas (9 percent).

Florida hosts 11.4 percent of the Steak and Seafood restaurants in the United States, and Steak and Seafood restaurants make up 3.8 percent of the Florida market. Varied Menu is most common menu type in Florida, making up 20.5 percent of Florida’s menu type mix, followed by Pizzerias, which make up 10.1 percent. These menu types are similar to the US footprint in these menu type categories. Figure 2: Top 10 Menu Types in Florida Compared to US Market.

Figure 2 Top 10 Menu Types in Florida Compared to US Market

Figure 2 Top 10 Menu Types in Florida Compared to US Market

Florida also hosts a very high percentage of the US menu type totals in Latin and Caribbean menu types, although the numbers of these ethnic restaurants are not substantial compared to the more common menu types. Figure 3: Florida Top 10 Highest Percent of US Menu Types

Figure 3 Florida Top 10 Highest Percent of US Menu Types

Figure 3 Florida Top 10 Highest Percent of US Menu Types

Similar to the US Market, most Florida restaurants are independent (restaurants that have between 1-9 total units) and not part of a major chain. However in the full service restaurant segment, Florida has a slightly higher percentage of Chain Restaurants than the national average. Figure 4: Full Service Restaurants US Market Vs. Florida Market

Figure 4 Full Service Restaurants US Market Vs. Florida Market

Figure 4 Full Service Restaurants US Market Vs. Florida Market

Other fortuitous news for aspiring restaurateurs in Florida, is that 49.81 percent of restaurants in Florida have been in business for 5+ years. With the difficult times in the past for restaurants, Florida is coming back fiercely, with over 4400 new openings in the past 12 months.

When evaluating the average check cost in Florida, 23.8 percent of the time the bill ranges between $15-20. The check exceeds $50 less than one percent of the time and under $5 approximately 6 percent of the time. The majority of restaurant menu types that earn over $5 million annually are Varied, Italian and Seafood.

“Florida is a great place to visit and this is apparent when you look at how the states economy is impacted by the tourism industry,” said Nicolas Watson, Global Marketing Manager of CHD Expert. “With Florida’s popular resort culture and wide range of lodging accommodations, this state is designed to cater to the tourism industry. This makes Florida a prime target for businesses who want to sell products to the restaurant and lodging industries, and this recent data helps make the sales process more lucrative and effective.”

To access the most up to date lodging and restaurant information on Florida in its entirety, please contact Nicolas Watson:

National Food Safety Month and It’s Impact On Foodservice

10 Sep

Author: Nicolas Watson

Did you know that September is National Food Safety Month? CHD Expert wants to help generate awareness for food allergies and help take a stand by preventing a reaction by taking action, as foodservice is at the core of our business.

This year’s annual National Food Safety Month (NFSM) highlights the increasing importance of food allergen awareness during the month of September. One of the main topics that is being discussed is how to keep diners safe from serious, and sometimes fatal, food allergy reactions, as food allergies have now become a daily topic in the news cycle.

It’s been said that food allergies are increasing and according to FARE (Food Allergy Research & Education ) more than 15 million Americans have food allergies. Interestingly enough, there are eight foods that make up 90% of allergies!

Check out this promotional Infographic that has been created to promote these common allergens and how to avoid cross contamination in honor of food safety month. This infographic was created by Tork, National Restaurant Association and ServSafe:

Food Safety Infographic

In honor of food safety month, please help us spread awareness for food allergies and the importance of educating both restaurants and diners on how to dine out safely! Plus here’s a great blog post that outlines four tips to dining out safely from Hudson Allergy, New York’s Premier Adult Allergy & Asthma Specialist.

Restaurant Data: The Landscape for Restaurants That Have Been Open for 5+ Years

16 Aug

Author: Nicolas Watson

Do you ever wish you could identify all of the restaurants that have been open for more than 5 years in a particular city? Well with Easy2FIND you can!

CHD Expert has the tools in place that allow you to segment restaurant operator data in a ton of different ways.  For example, if you sell point of sale technology or software, it might be important for you to know which restaurants have been in business for a while because you know that new restaurants have most likely already purchased your product. But, you also know based on your own sales data that you have the best close rate when you reach out to businesses that have been open for more than five years.

By working with CHD Expert you can license the data and have constant access to this type of information, and segment it however it is helpful for your organization! Here are a few options of ways you can segment the data in case you are having trouble being creative. You can segment by: Menu type, GFC code, average check, annual sales, number of employees, years in business, and so many more!

To illustrate how helpful this data can be for businesses, we’ve put together an infographic showing details for restaurants that have been open for five or more years.

Restaurant Data Infographic

Restaurant Data Infographic

If you have any questions or want to learn more about CHD Expert, please feel free to give us a call at (312) 768-6900 or email us at

America’s Favorite Food And The Economics Behind The Hamburger

22 Jul

Author: Nico Watson

Memorial Day Weekend usually kicks off the first official BBQ of the summer, and something we know is that Americans love hamburgers and cheeseburgers! Funny enough, while everyone seems to love hamburgers, everyone loves to dress their hamburger in their own way!

One of our favorite examples of individualized hamburgers is the menu and secret menu at In-N-Out. Did you know you could order a 3×3, ketchup and mustard instead, whole grill and pickles? It’s true! In-N-Out lets you customize a burger just the way you like it, even if it’s not on their menu, or their not-so-secret-menu.

As you know, here at CHD Expert, we provide data to foodservice professionals. Do you know which state has the most burger restaurants in America? According to our 2012 Foodservice Operator Update, California has the largest percentage of hamburger restaurants in the US, coming in at 12.3%. Furthermore, there are a total of 50, 064 hamburger restaurants in all of the US. Want more restaurant data, fill out the form to request a call. Click here.

When we saw this great infogaphic about hamburgers that uses data to tell us about the economics behind America’s favorite food, the hamburger, we got very excited! Take a look and let us know what you think? We are still amazed by staggering ketchup statistic that 71 pounds are consumed per person each year! Yikes

So next time you fire up the grill, take a good look at how you’re assembling your burger and how you contribute to the economics of Americans favorite food.

For the Southwest Foodservice Expo, CHD Expert Releases New Texas Foodservice Data Packages Identifying Operators By Menu Type, Size, Revenue And Other Vital Data Points

13 Jun

Leading food service data and analytics company CHD Expert, evaluates the state of Texas and creates data packages focusing on the states largest cities and the state as a whole.

Everything is bigger in Texas, especially the BBQ and Burritos, and with the Southwest Foodservice Expo just a few weeks away, leading foodservice data and analytics company CHD Expert, releases new counts on the number of restaurants in the host state of Texas and its largest cities.

As Texas has been growing in population in recent years, this has also resulted in an increase in the number of restaurants operating within the state. During 2012, Texas had a 3.11 percent net growth of new restaurants, whereas 4,283 restaurants had a grand opening, and 2,691 closing their doors for business. In relation to the overall US landscape, Texas had the fourth largest net growth in 2012. For comparison, Connecticut had the largest net growth at 3.99 percent, and Illinois was at the bottom with a decline of 3.16 percent.

While in the Lone Star State, whether you are in the mood for a fine dining experience or a quick delivery service, with over 53,000 eating establishments, there are a lot of places in Texas to satisfy your growling belly. Home to some of the nations best BBQ, in 2012 Texas had a state wide net growth of 5.34 percent in the BBQ Menu Type, with 220 new BBQ restaurants opening over the year. Additionally, this border state has some of the nations most authentic Mexican food, and the Mexican Menu Type saw a 10.04 percent growth over 2012.

And while this abundance is a blessing for the more than 26 million residents of Texas, and tourists who visit the state, keeping tabs on these restaurants can be a daunting task for businesses who aim to sell their products and services to restaurants that operate in Texas.

CHD Expert has made the process of obtaining restaurant information much easier and has produced three unique Foodservice Data Packages, providing data and counts for restaurants in the state of Texas. The first data package focuses on the host Metro area of Dallas/Fort Worth, which has 14,262 unique operators; the second package couples Dallas/Forth Worth with the state’s two largest metropolitan areas, Houston and San Antonio for a total of 30,428 operators; and the third package identifies 53,798 operators across the entire state of Texas.

Some of the information in the data packages includes: Menu Type, Years in Business, Annual Sales, Average Check, Annual Food & Beverages Purchases and Contact Information.

“These data packages are especially valuable to tradeshow exhibitors,” stated Brad T. Bloom, Director of Sales for CHD Expert North America. “It is not cheap to exhibit at a tradeshow and it becomes vital for exhibitors to get the most out of their attendance. Foodservice manufactures and distributers use our data to market their presence at the show and drive foot traffic to their booths. These data packages focus on the state of Texas, but we have the ability to consolidate the same type of information for any state, and many international countries. With the foodservice industry being so dynamic and volatile, having the right information becomes critical to generating sales.”

To obtain more information about what is included in the Texas Data Packages or to receive pricing, please contact Brad T. Bloom at

NRA Show Tips from CHD Expert

2 May

The NRA Show 2013 – the largest and most important foodservice industry showcase is getting even closer – just over two weeks away now.

In our previous post, we discussed how technology has changed the conference experience for the attendee, exhibitor, entrepreneur or food enthusiast. This week, we canvassed some opinions from some of our top CHD Expert foodservice consultants, who are NRA Show veterans, and they provided some great advice about how to make the most of your four days at the center of the food industry’s universe.

How many NRA shows has CHD Expert attended?

CHD Expert visits about 15 food service shows and conferences every year across the US and Canada. We have been attending the NRA show since 2006 and this will be our 8th time at this event.

What was the most memorable NRA Show you have attended?

The show gets better every year and last year was our busiest yet! We had over 35 different in person meetings with prospective and current clients. There was also an excellent networking event hosted by P&G and Kelloggs at the House of Blues, where Huey Lewis and the News performed!

 Are there any exhibitors’ booths you would recommend checking out?

At previous shows Rational has done a fantastic job with a live demonstration of their products with live chefs, very fun to watch and sample. Also in years past Daymark also has had a “must-visit” booth. They have a fun staff and have had different types of competitions and games where attendees can win prizes. Food is plentiful at the NRAShow, as you would expect, and there are samples of every food you can imagine from everywhere in the world. So if all else fails, just follow your nose!  

What is the best advice for first time attendees in Chicago?

After visiting seven consecutive NRA shows we’ve had some great experiences and picked up some valuable tips to help the experience be as smooth, productive and tasty as possible!

  • Plan your time – the show is very large, bigger than you would imagine so make sure you leave enough time to get around to visit all the exhibitors and events or else you’ll be disappointed that you didn’t see it all.
  • Take a shuttle – Shuttles are one of the best ways to get around Chicago and only pick up at certain hotels so there are less stops than a regular service.  If you do take a cab to and from the show, try to leave before the majority of the attendees as the demand for taxis is similar to an airports – you could be waiting for over an hour!
  • Don’t Eat beforehand – Why would you want to eat before visiting the biggest food industry showcase in the world? There are more samples and demonstrations here than anywhere else and there is ample opportunity to fill up at various points during the day and evening. Like the best restaurants, buzz soon gets around about the tastiest samples at various booths so make sure you take advantage while you can.
  • Charge Up! – If you are bringing a laptop or smartphone to the convention then make sure it is fully charged overnight because it’s going to be a long day. Remember to bring your charger with you to take advantage of any spare outlets and top off whenever you can. Also remember to check out our tech-savvy NRAShow tips post from last week.

CHD Expert Releases New Data Finding That Mexican Restaurants Flourish in Chicago, representing 9% of the city’s Restaurant Market

24 Apr

Leading foodservice data and analytics company CHD Expert, evaluates the status of the Mexican restaurant industry in their hometown of Chicago, Illinois, and draws comparisons between the Mexican restaurant scene in Chicago and some of the nation’s largest cities.

Despite being about 1,500 miles from the nearest U.S. Mexico border crossing, residents of Chicago don’t have to travel far for an authentic burrito, as some of the best Mexican food in the nation can be found in Chicago. As reported in CHD Expert’s 2012 U.S. Foodservice Operator Update, the Mexican menu type had a net increase of 4.7 percent and was the second largest growing menu type in the U.S. With the 2013 National Restaurant Association Show just one month away, Chicago-based foodservice data and analytics firm, CHD Expert, reports on the Mexican restaurant industry landscape in their home town and NRA Show host city, Chicago, Illinois.

According to CHD Expert’s Foodservice Database,CHD FIND® (Foodservice Industry National Database), Mexican restaurants represent 9 percent of the total restaurants in the city of Chicago with over 600 options to choose from. Chicago has the 4th largest number of Mexican restaurants of any city in the country. Although New York City is the leading restaurant city in the country, they have 40 percent less Mexican restaurants (375), making up only 4.2 percent of the city’s total restaurant landscape.

Houston Texas has more Mexican restaurants than any other city in the United States, followed by San Antonio and Los Angeles respectively, and these border towns understandably have a strong Mexican influence on the local cuisine. According to the 2010 US Census Data, Hispanic’s represent 14 percent of the total US population; with Houston having a Hispanic population of 31 percent, San Antonio 37 percent and Los Angeles 34 percent. Further down the list of U.S. cities with high Hispanic populations are Chicago at 23 percent and New York at 21 percent.

The Mexican menu type is the most popular ‘Latin’ menu type in Chicago, with more Mexican restaurants than all other Latin menu type restaurants combined. Other Latin restaurant types consist of Brazilian, Caribbean and other South and Central American cuisine types.

Further breaking down the numbers, 61.7 percent of Chicago’s Mexican restaurants are considered Full Service Restaurants. Full Service Restaurants have a wait staff with table service, and restaurants that fall into this category include: Family Style Dining, Casual Dining, and Upscale/Fine Dining establishments. In New York City, 69.4 percent of Mexican restaurants fall into the Full Service segment. Contrarily, 38.3 percent of Chicago’s Mexican restaurants are considered Limited Service Restaurants whereas in New York, 30.6 percent of Mexican restaurants are considered Limited Service. Limited Service Restaurants do not offer a wait staff and are made up Quick Service, Quick Casual and Delivery/Take Away.

While a plate of tacos in Chicago might be a bit more expensive than what you’d pay in Tijuana, Mexican food in Chicago is still a relatively affordable option. In Chicago, 69.7 percent of Mexican restaurants yield an average check that is less than $15. In New York City by comparison, 60 percent of Mexican restaurants have less than a $15 average check. This is due to the fact that there are a higher percentage of full service restaurants in New York which drives the average check higher. Another contributing factor is that in general New York is more expensive than Chicago. In New York City 11.7 percent of Mexican restaurants’ average checks fall into the $30-50 range, whereas in Chicago it’s only 5.8 percent.

And while affordable food is normally associated with large fast food chains, CHD Expert’s data suggests that this is not the case in Chicago. 86.9 percent of the Mexican restaurants are independently owned and fall into the Mom and Pop category, whereas big chains, which consist of companies with over 500 restaurants in operation nationwide like Taco Bell, only represent 8.2 percent of Chicago’s Mexican restaurants. By comparison, large chains in New York City represent more than 14 percent of the local Mexican restaurants.

“For those of us who live in Chicago it is not a surprise to see that Mexican Food has such a strong presence in the city” stated Alex Hernandez, Account Manager at CHD Expert North America. “Chicago is a multicultural city with a strong Latin authority and diverse culture. Famous chefs like Rick Bayless and Manuel Bañuelos, have made Chicago a top destination for Mexican food in the United States, and when you come to the city and taste these bold flavors you will certainly associate Mexican food with Chicago.”

To obtain a complete breakdown on the United States Mexican restaurant landscape, or to schedule a time to meet in Chicago during the 2013 National Restaurant Association Show please contact Brad Bloom

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