Forget Grandma’s house. Hit a Thanksgiving restaurant.

Nancy Marshall-Genzer Nov 26, 2014
HTML EMBED:
COPY

Forget Grandma’s house. Hit a Thanksgiving restaurant.

Nancy Marshall-Genzer Nov 26, 2014
HTML EMBED:
COPY

It was a busy Wednesday morning on the week before Thanksgiving for Tom Meyer, president of Clyde’s Restaurant Group in Washington.  

He’s just had a Thanksgiving planning meeting, telling his chefs to be sure to order enough turkey.

“There’s nothing worse than to run out turkey on Thanksgiving,” he says.

That actually happened to Meyer one year. 

Clyde’s has been serving Thanksgiving dinner continuously since the ’90s, getting busier every year.

“I would say it’s probably tripled. It’s gone from being not busy to packed,” Meyer says.

Why? We’re all time-strapped.

“We just haven’t been able to pull it together,” says Mary Chapman, senior director of product innovation at Technomic, a food industry research and consulting firm. And, yes, her family is going out for Thanksgiving.  

But, she says, some consumers are splitting the difference  buying a prepared turkey but making the sides.

“They’re doing some from Grandma’s recipe and some from the Krogers,” Chapman says.

What about Christmas dinner? Nobody wants to cook then, either. But so far, Meyer has refused to open his restaurants on Christmas Day, in spite of growing demand.  

 

 

 

 

 

As a nonprofit news organization, our future depends on listeners like you who believe in the power of public service journalism.

Your investment in Marketplace helps us remain paywall-free and ensures everyone has access to trustworthy, unbiased news and information, regardless of their ability to pay.

Donate today — in any amount — to become a Marketplace Investor. Now more than ever, your commitment makes a difference.