--- title: Learn if your restaurant has the “Craveability Factor” description: Restaurant brokers talk trends, technology, and healthcare at the Florida Restaurant and Lodging Show. --- [![1logowoutborder_wTM](https://blog.wesellrestaurants.com/hs-fs/hubfs/Logo/1logowoutborder_wTM.jpg?width=360&height=252&name=1logowoutborder_wTM.jpg "1logowoutborder_wTM")](https://www.wesellrestaurants.com) Questions? Call or Text [![logo](https://blog.wesellrestaurants.com/hubfs/phone-header.png) 404-800-6700](tel:%20404-800-6700) [Sign In | Register](https://www.wesellrestaurants.com/?showLogin=true) ** - [![home-banner](https://blog.wesellrestaurants.com/hubfs/home-banner.jpg "home-banner")](https://www.wesellrestaurants.com/listings.php) #### [Browse](https://www.wesellrestaurants.com/listings.php) # [Restaurants for sale](https://www.wesellrestaurants.com/listings.php) # Learn if your restaurant has the “Craveability Factor” Posted by [Robin Gagnon](https://blog.wesellrestaurants.com/author/robin-gagnon) on Oct 15, 2013 10:11:00 AM In this segment, the restaurant brokers interviewed Mathew Mandeltort, the Managing Consultant for Technomic, Inc. Mathew explains how operators can incorporate underlying trend fundamentals into their business. Mathew also discusses food trucks and how they are not as popular as they may seem. Listeners will learn that the QSR norm customer is evolving into a more knowledgeable customer. Nowadays, customers want better quality food and to know where their food came from. The restaurant brokers also dispel the common misconception of pricing. Pricing may not be as important as people think.  Mathew shares his knowledge on the “Craveability Factor” and how it contributes to a customer’s need to return to a restaurant. Listeners also learn why the independent restaurants outperformed the restaurant chains in 2012. Stay tuned to learn how to incorporate the industry trends into your business with the restaurant brokers, Robin and Eric Gagnon. 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