Restaurant News

Restaurant Industry Outlook Brightens in 2010 as Sales, Economy Are Expected to Improve
National Restaurant Association 2010 Restaurant Industry Forecast reveals economic, workforce, consumer and menu trends

January 20, 2010

(Washington, D.C.) With the economic downturn easing, the restaurant industry is expected to show gradual improvement in 2010, according to the National Restaurant Association’s 2010 Restaurant Industry Forecast released today. Industry sales are projected to reach $580 billion this year, a 2.5 percent increase in current dollars over 2009 sales. When adjusted for inflation, 2010 sales will be essentially flat, which is an improvement over the 1.2 percent and 2.9 percent negative growth in real sales that the industry experienced in 2008 and 2009, respectively.

Restaurants will continue to be strong contributors to the recovery of the nation’s economy, with industry sales representing 4 percent of the U.S. gross domestic product and employees comprising 9 percent of the U.S. workforce.

“The past two years have been a very challenging time for our industry. While there are still substantial challenges ahead, we are encouraged that the outlook is improving,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “With a total economic impact of more than $1.5 trillion, the restaurant industry is a strong player in the economic recovery. Restaurants are the cornerstone of communities across this nation and we are a key player in propelling job retention and creation across the United States.”

Industry Segment Growth
Continuing the trend from last year, the quickservice restaurant segment is expected to fare slightly better than the fullservice segment as diners focus on value and specials. Quickservice restaurants are projected to post sales of $164.8 billion in 2010, a gain of 3.0 percent over 2009. Sales at fullservice restaurants are projected to reach $184.2 billion in 2010, an increase of 1.2 percent in current dollars over 2009.

The eating-and-drinking place segment expected to show the strongest growth in 2010 is social caterers, whose sales are expected to increase by 4.5 percent. Among all commercial industry segments, the strongest growth is expected in retail-host restaurants (including those located in gas/service stations and drug- and grocery stores) with a 4.9 percent sales increase.

Workforce Outlook
For only the second time in nearly half a century, the restaurant industry lost jobs in 2009. Despite the losses, the industry still outperformed the national economy, and job growth is expected to resume in 2010. The restaurant-and-foodservice industry remains one of the nation’s largest private sector employers with its 12.7 million employees. By 2020, the industry is projected to employ 14 million people – an increase of 1.3 million jobs.

State Sales Growth
Colorado is expected to post the strongest sales growth in 2010 at 2.9 percent (2010 industry sales of $8.7 billion), followed by Idaho at 2.8 percent ($1.6 billion). Forecasted to post growth of 2.7 percent: New Jersey ($12.8 billion), New York ($29.0 billion), North Carolina ($12.8 billion) and Texas ($34.8 billion).

The top states by restaurant sales volume in 2010 will be California at $58.0 billion (2.3 percent growth); Texas at $34.8 billion (2.7 percent growth); New York at $29.0 billion (2.7 percent growth); Florida at $27.6 billion (2.4 percent growth); and Illinois at $18.7 billion (1.9 percent growth).

Consumer and Menu Trends
According to the National Restaurant Association’s 2010 Restaurant Industry Forecast, consumers will continue to seek value, convenience and expanded menu options in 2010 – and restaurants will deliver. Consumers forced to cut back on spending say they aren’t dining out as often as they would like, and this pent-up demand will turn into restaurant traffic as economic recovery continues.

The Association predicts that growth opportunities can be found in delivery and other off-premise options, cooking classes and other interactive guest activities, and using new media to reach new and returning guests.

Social media will become more critical to restaurant marketing this year. A good plan and solid understanding of those tools – including Facebook, Twitter, Yelp, and YouTube – can help operators mitigate the economic environment. “Word of mouth” has moved online, and more consumers use the Web to browse menus, make reservations, and get recommendations from other diners. Restaurants’ use of e-mail, Internet and cell phone text messages in marketing efforts is also a growing trend.

News Release

Restaurant Industry Outlook Brightens in 2010 as Sales, Economy Are Expected to Improve
National Restaurant Association 2010 Restaurant Industry Forecast reveals economic, workforce, consumer and menu trends

January 20, 2010
Contact: Annika Stensson (202) 973-3677, Mike Donohue (202) 331-5902

(Washington, D.C.) With the economic downturn easing, the restaurant industry is expected to show gradual improvement in 2010, according to the National Restaurant Association’s 2010 Restaurant Industry Forecast released today. Industry sales are projected to reach $580 billion this year, a 2.5 percent increase in current dollars over 2009 sales. When adjusted for inflation, 2010 sales will be essentially flat, which is an improvement over the 1.2 percent and 2.9 percent negative growth in real sales that the industry experienced in 2008 and 2009, respectively.

Restaurants will continue to be strong contributors to the recovery of the nation’s economy, with industry sales representing 4 percent of the U.S. gross domestic product and employees comprising 9 percent of the U.S. workforce.

“The past two years have been a very challenging time for our industry. While there are still substantial challenges ahead, we are encouraged that the outlook is improving,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “With a total economic impact of more than $1.5 trillion, the restaurant industry is a strong player in the economic recovery. Restaurants are the cornerstone of communities across this nation and we are a key player in propelling job retention and creation across the United States.”

Industry Segment Growth
Continuing the trend from last year, the quickservice restaurant segment is expected to fare slightly better than the fullservice segment as diners focus on value and specials. Quickservice restaurants are projected to post sales of $164.8 billion in 2010, a gain of 3.0 percent over 2009. Sales at fullservice restaurants are projected to reach $184.2 billion in 2010, an increase of 1.2 percent in current dollars over 2009.

The eating-and-drinking place segment expected to show the strongest growth in 2010 is social caterers, whose sales are expected to increase by 4.5 percent. Among all commercial industry segments, the strongest growth is expected in retail-host restaurants (including those located in gas/service stations and drug- and grocery stores) with a 4.9 percent sales increase.

Workforce Outlook
For only the second time in nearly half a century, the restaurant industry lost jobs in 2009. Despite the losses, the industry still outperformed the national economy, and job growth is expected to resume in 2010. The restaurant-and-foodservice industry remains one of the nation’s largest private sector employers with its 12.7 million employees. By 2020, the industry is projected to employ 14 million people – an increase of 1.3 million jobs.

State Sales Growth
Colorado is expected to post the strongest sales growth in 2010 at 2.9 percent (2010 industry sales of $8.7 billion), followed by Idaho at 2.8 percent ($1.6 billion). Forecasted to post growth of 2.7 percent: New Jersey ($12.8 billion), New York ($29.0 billion), North Carolina ($12.8 billion) and Texas ($34.8 billion).

The top states by restaurant sales volume in 2010 will be California at $58.0 billion (2.3 percent growth); Texas at $34.8 billion (2.7 percent growth); New York at $29.0 billion (2.7 percent growth); Florida at $27.6 billion (2.4 percent growth); and Illinois at $18.7 billion (1.9 percent growth).

Consumer and Menu Trends
According to the National Restaurant Association’s 2010 Restaurant Industry Forecast, consumers will continue to seek value, convenience and expanded menu options in 2010 – and restaurants will deliver. Consumers forced to cut back on spending say they aren’t dining out as often as they would like, and this pent-up demand will turn into restaurant traffic as economic recovery continues.

The Association predicts that growth opportunities can be found in delivery and other off-premise options, cooking classes and other interactive guest activities, and using new media to reach new and returning guests.

Social media will become more critical to restaurant marketing this year. A good plan and solid understanding of those tools – including Facebook, Twitter, Yelp, and YouTube – can help operators mitigate the economic environment. “Word of mouth” has moved online, and more consumers use the Web to browse menus, make reservations, and get recommendations from other diners. Restaurants’ use of e-mail, Internet and cell phone text messages in marketing efforts is also a growing trend.

Restaurant operators continue to step up their efforts to go green, investing in energy-efficient equipment and fixtures, using recyclable materials and reducing their water use. Green initiatives not only help manage costs, they can also drive traffic. Four of 10 fullservice and 31 percent of quickservice operators plan to devote more resources to green initiatives in 2010 than they did in 2009, and 4 in 10 consumers say they choose restaurants based on their conservation practices.

Locally sourced food, sustainability, and health and nutrition will be the top trends on restaurant menus this year. Seventy percent of consumers say they are more likely to visit restaurants that offer locally produced food, and nearly three out of four say they are trying to eat healthier in restaurants now than they did two years ago.

The top 10 menu trends in the Association’s “What’s Hot in 2010” survey of more than 1,800 professional chefs (American Culinary Federation members) are: locally grown produce, locally sourced meat/seafood, sustainability as a culinary theme, bite-size desserts, locally produced beer/wine, healthy kids’ meals, half-potions, farm/estate-branded ingredients, gluten-free/allergy-conscious items, and sustainable seafood.

Ethnic cuisines and flavors are also a hot menu trend this year, including regional ethnic cuisine and fusion cuisine. Consumers are interested in trying French, Spanish, Japanese (other than sushi), Thai, Cajun/Creole, soul food and sushi.

For more information about the National Restaurant Association’s 2010 Restaurant Industry Forecast, visit www.restaurant.org/research/forecast.

Restaurant News: Sustainability, Local Sourcing and Nutrition Top List of Hottest Menu Trends for 2010, According to National Restaurant Association Research.

(Washington, D.C.) The National Restaurant Association’s annual survey of more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey. Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals and sustainable seafood.

“No one has a better view of restaurant menu trends than the chefs of the nation’s nearly one million restaurants, and that is why we survey these culinary professionals on what hot, new trends we’ll see in the coming year,” said Dawn Sweeney, President and CEO of the Association. “The top trends this year – local sourcing, sustainability and nutrition – reflect wider societal trends and consumers’ growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer’s markets to create a host of better-for-you options that today’s diners want.”

Michael Ty, CEC, AAC, ACF national president, agreed. “This is retro – it’s what we did in the past when chefs relied on local markets because we did not have the luxury of today’s transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable.”

The Association surveyed 1,854 American Culinary Federation member chefs in October 2009, asking them to rate 214 individual food/beverage items, preparation methods and culinary themes divided into categories as a “hot trend,” “yesterday’s news,” or “perennial favorite” on restaurant menus in 2010.

The leading culinary theme revealed by the survey is sustainability, which is ranked as the third hottest trend. Whether applied to produce, meat, seafood or alcoholic beverages, the concepts of environmentally friendly practices and local sourcing – farm-to-fork – are appealing to both restaurant operators and consumers for several reasons, including freshness, minimal transportation, and supporting local communities and businesses.

Nutrition is another culinary theme that ranks high on the list of trends at number 15. Healthful options for children, produce, superfruits, bite-size and half portions, and food allergy conscious and gluten-free meals all rank in the top 20, illustrating that consumer interest in health and nutrition continues to grow and that restaurants are responding.

Other menu trends in the top 20 include farm-/estate-branded ingredients, regional ethnic cuisine, non-traditional fish (including barramundi and Arctic char), and newly fabricated cuts of meat (including Denver steak and pork flat iron). Simplicity as a culinary theme and smaller portions for a smaller price are also menu trends for 2010, reflecting the shift in consumer preferences toward value and comfort during the economic downturn.

When it comes to the drink menu, locally produced wine and beer is the fifth hottest trend on the What’s Hot in 2010 survey. Other alcohol items in the top 20 chef-rated menu trends include culinary/savory cocktails and artisan liquor.

Topping categories within the survey are: amuse bouche and mini-burgers/sliders in appetizers; quinoa and braised vegetables in side items/starches; ethnic-inspired and traditional ethnic items in breakfast/brunch; bite-size desserts and artisan/house-made ice cream in desserts; regional and fusion in ethnic cuisines; artisan cheeses and black garlic in ingredients; and specialty iced tea and organic coffee in nonalcoholic beverages.

In the preparation methods category, liquid nitrogen freezing/chilling was ranked as the number-one trend, followed by braising, sous vide, smoking and oil-poaching/confit.

Also included in the survey were questions about kitchen and concept trends. The chefs rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.

When it comes to sources for trendy food and beverage ideas, the chefs ranked television, trade shows and independent restaurants as the best places to get inspired.

The National Restaurant Association’s annual trade show – the National Restaurant Association Restaurant, Hotel-Motel Show® – is the largest and most comprehensive industry event and will be held May 22-25, 2010, in Chicago. Together with the International Wine, Spirits & Beer Event (May 23-24, 2010), it will offer first-hand opportunities to experience and explore the hottest food, beverage and equipment trends in the culinary world. For more information, visit www.restaurant.org/show

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Restaurant News – Restaurant Trends – National Restaurant Association

Back-to-basics — meaning a focus on buying quality, basic ingredients and building a menu from there — leads the Food Channel’s list of top food trends for 2010.

This version of back-to-basics “isn’t about retro, or comfort food, or even cost — it’s about determining the essentials and stocking your pantry accordingly,” say the channel’s food gurus.

In fact, in addition to more of the eating-at-home trend, they predict a shift away from convenience foods and toward real, from-scratch cooking, “now that we have more time than money, and more food knowledge and concerns.”

When people do go out to eat, they’ll be experimenting more than ever. Restaurant concepts are in flux as people redefine what going “out” to eat means, they note. New formats/concepts that are likely to do well include gastropubs, fusion dining, “shareables” and communal tables, and those built around “fresh” and do-it-yourself themes.

Grocery stores will continue to see growth in private label and a revival of emphasis on the in-store butcher, as well as upgraded delis and fresh take-out sections, say the trend-watchers. Bulk buys will continue, but frequent — even daily — purchases of fresh meal ingredients will become more common as a means of making meals special and minimizing waste. Using social media, apps and online sources to get real-time tips on where the best grocery deals are and to score coupons will become more prevalent.

Other trends:

* Redefining “ethnic” (“American, The New Ethnic”). American food is made up of a growing number of ethnic staples and favorites. We’re also adding individual dashes of creativity as we share these favorites and learn to cook them at home.

* Food vetting. Food sourcing issues ranging from Fair Trade to organics to mercury-free fish will continue to grow in importance.

* Mainstreaming sustainability. Growing numbers of Americans will continue to adopt sustainable practices out of a desire to make a difference, including eating locally sourced, seasonal foods and buying products with sustainable/biodegradable packaging. Food manufacturers will continue to expand sustainable operational and packaging practices.

* Food with benefits. “Functional” foods with added nutrients or health/beauty benefits claims will continue to proliferate, as will gluten- and allergy-free foods. Nutritional labeling will get sorted out.

* The “new” foodie. Today’s foodies are less obsessed with snob appeal and more interested in fun experimentation, such as combining exotic or expensive ingredients with everyday items like hamburgers or mac and cheese.

* Bartering for consumables. With community-supported agriculture (CSA’s) as well as farmers’ markets and roadside stands in vogue, the next step is using our new online communication capabilities to make connections (even with strangers) for swaps that include food. These analysts predict more trading of skills/time for food, and vice versa (“think a box of tomatoes in exchange for babysitting”), as well as more homemade food as gifts.

* Personalizing and individual portions to express individuality. The parallel trend to collectives and communal eating is individualism, reflected both in practices like making cheese at home and in the growing number of individual-size foods (cupcakes, pizzas, etc.). Individual portions also enable cooks and restaurants to let people choose their own ingredients and express their personalities. Chains such as Flat Top Grill, where customers can choose their own ingredients for items served at every meal, will grow in popularity.

Story By: Karlene Lukovitz,
Mediapost.com

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Restaurants For Sale in Atlanta

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Restaurants For Sale in Atlanta

CHICAGO–(BUSINESS WIRE)–Challenged with one of the toughest years on record, restaurant operators may be looking ahead to 2010 with an eye towards further cost-cutting measures. Menu innovation, however, also plays an essential role for success over the coming year by enticing recession-weary diners with compelling reasons to eat out.

Technomic sees these five trends as continuing to stand out for restaurant operators in 2010:

1. New Spin on Old Favorites: Comfort Foods

Look for increased menuing of upscale comfort foods, with an explosion of simple foods with a small number of “real-food” ingredients. Expect to see a fresh, premium or high-quality spin on familiar, humble foods, such as artisan cheeses used in macaroni and cheese. Interest in premium burgers and burger concepts will continue, with even greater emphasis on freshness, customization, toppings and condiment bars. Sandwich and other concepts will focus increasingly on hearty melts. Cassoulets, chili and other rustic bean-based dishes may get new respect.

2. Exploring New Corners of Asia (and the world)

Korean foods (including Korean barbecue and Korean-style tacos) will hit the mainstream. Look for new interest in Indonesian and other Southeast Asian fare as well. The fascination with global street foods will also play out in the proliferation of Baja-style fish tacos, now moving beyond Mexican restaurants. Expect to see continued emphasis on regional versions of ethnic cuisines, especially with Mexican and Italian fare.

3. Frontiers of Flavor

It’s time for umami to become a household word, at least among foodies. Expressions of the savory, earthy “fifth taste” will range from burgers and other hearty meat dishes to truffle- or truffle oil-accented pasta, cheese, french fries and pizza. Beverage flavor frontiers of 2010 will include tropical ingredients (hibiscus flower, agave nectar, pure cane sugar). Starring in the American regional flavor pantheon is bourbon, used to sauce or spike everything from burgers to chili to desserts.

4. Back to the Future: Tending Our Gardens and Farms

With the First Lady now tending an official White House garden, look for more chefs to follow suit with proprietary herb or vegetable gardens. The emphasis on local and seasonal ingredients will grow and flower. Fascination with heirloom farm products—from tomatoes to pork—will continue; by the 2010 holiday season, look for a flap of interest in heirloom poultry breeds.

5. Breakfast ’Round the Clock

Look for breakfast to break out of its traditional boundaries, with breakfast-style fare available all day (and night) at both full-service and limited-service eateries. As fast-food restaurants expand and upgrade their menus of budget-priced breakfast sandwiches and wraps, more full-service operators will be offering hearty brunch buffets well into the afternoon on weekends.

Restaurants For Sale in Atlanta

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Too often, restaurants are understaffed which results in poor service and customer dissapointment. Most notably, this happens frequently in the QSR units.

One of the biggest excuses I used to hear from Unit Managers was that “I can’t find good employees” or “The quality of Fast Food employees is so bad that they dont show up for work on time”.

These are simply excuses for the fact that managers do not have a system in place for proper recruiting and retention.

I would like to share a very simple hiring concept with Unit Managers that will enable them to keep their restaurants fully staffed if correctly utilized. It is called “THE KEY OF THREE”

Assuming the high turnover rate of employees in the industry, you must have a several “net employee gains” each month.

It goes like this:

Out of every three employees over time…

1 will leave for personal or family reasons
1 will quit or be terminated
1 will remain a great employee of the long term

Therefore, you must constantly seek out the “net gain” of the great employee that will become part of the “core” employee base.

Each month, your goal should be to actively recruit 3 new employees assuming one of those three will work out in to be an asset.

Here is how it breaks down in an average restaurant unit.

Assuming your unit calls for a total staff of 30 employees and assuming a turnover rate of 70%. That would call for an annual turnover of 21 employees.

21 employee turnover x 3 (key of three) and you now have your annual hiring goal of 63 employees. That is just a little more than 5 new employees per month, of which 1 out of 3 will survive long term.

Follow this formula and hiring system you will always have a prefectly staffed restaurant.

The most important note to having a well run and well staffed restaurant? When your employees know that you have a perpetual recruiting system and that you have a constant stream of new faces, they lose the “you need us more than we need you” attitude and it keeps all employees in check and more responsible employees.

Mike Schnezler
Owner/Operations Director at The Presidential Company

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Consumers Welcome All-Day Breakfast Options

Flying Biscuit Franchise Restaurant For Sale

Consumers find breakfast fare comforting and many,
especially women, wish they could eat it at any time of the day.
A new study by foodservice industry consultant
Technomic finds that nearly half of consumers surveyed
(46 percent) say they would like to see full-service
restaurants offer breakfast throughout the day.

About a third of consumers (32 percent) would like breakfast
offered all day in limited-service restaurants. In both cases,
females were significantly more interested in breakfast
items for lunch or dinner than were males.

‘Operators looking to expand breakfast into other dayparts
should be mindful of their customer base and develop
new offerings accordingly,’ says Darren Tristano, EVP at Technomic.
‘Understanding the general flavor, ingredient and preparation
preferences held by female consumers can help operators
and suppliers introduce the most appealing breakfast options
beyond morning hours for these guests.’

The findings are part of Technomic’s new
Breakfast Consumer Trend Report,
designed to help restaurant operators
and suppliers understand consumer attitudes, preferences
and dining behavior associated with breakfast.

Other interesting findings include:

• One out of four consumers (25 percent)
often treat themselves to a large,
traditional breakfast on the weekend.

• Four in ten (43 percent) say they visit their preferred restaurant
for weekend breakfasts because the food tastes really good,
while weekday breakfast visits are driven by inexpensive offerings
(45 percent) and convenience of location (38 percent).

• More than three in five consumers (63 percent) say
they expect their breakfast purchases at restaurants
and convenience stores to remain about the same in the coming year.

• Consumer interest in breakfast sandwiches has grown since 2007.
More than three-quarters of today’s consumers (77 percent) purchase
breakfast sandwiches sometimes or often during weekdays,
compared to 73 percent in 2007.
Breakfast sandwiches fared even better
on weekends, increasing from
61 percent two years ago to 70 percent today.

Story from Hospitality Trends

We have a Flying Biscuit Restaurant For Sale -
Catch this popular emerging trend
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Metrotainment Cafes announced the opening of its fourth Hudson Grille and the opening of its newest concept, Sugar Shack.

Located at 942 Peachtree Street in Midtown, Hudson Grille opened in November.  Sugar Shack is Metrotainment Cafes’ newest concept, which opened in Brookhaven Station shortly after the opening of the new Hudson Grille.  Sugar Shack is a dessert-sandwich-coffee shop, featuring desserts of the Metrotainment Bakery.

Metrotainment Cafes, Inc. has been in business since 1991 and it’s properties include Einstein’s, Cowtippers, Joe’s on Juniper, Joe’s on Sullivan, Metrotainment Bakery, Garrison’s Broiler & Tap locations in Vinings and Johns Creek and Hudson Grille locations in Alpharetta, Brookhaven and Perimeter Mall.

Monday, November 30th, 2009 by Restaurant Informer – Magazine for the Georgia Restaurant Association..

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Celebrated Atlanta chef Shaun Doty plans to open a casual burger restaurant in the White Provision development.

Doty and entrepreneur Erik Maier plan to open a 2,400-square-foot restaurant in the mixed-use project in Midtown West being developed by Jamestown.

The restaurant, which has not been named, is expected to open in spring 2010.

“White Provision is an exciting site for the launch of our new burger concept,” said Doty. “We wanted a prominent location on the Westside and a neighborhood with intriguing character. White Provision’s approach to building a diverse and urban community immediately resonated with our goals.”

Doty’s burger restaurant will join other restaurants in the area, including Abattoir, the neighborhood tavern Ormsby’s and the local brunch spot West Egg Café.

Doty is a nationally acclaimed chef who opened his namesake restaurant, Shaun’s, in Inman Park in 2006.

The burger joint is fast becoming a national sensation. Other notable Atlanta chef Richard Blais is an owner and creative director of the Flip Burger Boutique, an upscale burger restaurant, that is expanding into new markets.

Atlanta Business Chronicle – by Lisa R. Schoolcraft Staff Writer

Per an AJC story, Atlanta City Councilman Kwanza Hall introduced legislation Monday to request the city study revenue opportunities of shifting last call from 2:30 a.m. to 4 a.m. (”Revenue opportunities” = alcohol sales tax.) The legislation went to the council’s Finance/Executive committee for discussion. Hall asked for a summary report by Jan. 30.

Later Hours?

Everyone in Atlanta seems to have an opinion on life in a later late-night town. Some recall it fondly, as if we haven’t had any fun since. Some of you are horrified, as if every night before 2004 was sleepless one. (I didn’t live here and I don’t have much context for what life was like. My neighborhood is pretty tame. If Mrs. Birdsong so much as raises an eyebrow, everyone apologizes and disperses quietly.)

For those that don’t remember: the council voted in December 2003 to push back last call to 2:30 a.m. largely in response to complaints from Buckhead residents and violence outside some nightclubs. Since then, entertainment districts have shifted, and so has the in-town population.

We’ve talked before about whether neighborhoods and nightclubs can co-exist, but this takes the question to neighborhoods, nightclubs and hours of the night. Let’s just consider it. Pretend that as of January 1, Atlanta goes back to being a 4 a.m. town.

Nightclubs For Sale in Atlanta