New Research Study:Trends in U.S. Hospital, Nursing Home and Residential Facility Foodservice

New Research Study:Trends in U.S. Hospital, Nursing Home and Residential Facility Foodservice Reaching $34 billion last year, the future of hospital & nursing and residential care foodservice is bright. This marketplace is awash with change and innovation, as foodservice operators struggle to make sense of government healthcare spending while meeting personal patient food and flavor expectations. If you are a foodservice operator in the healthcare industry, the revealing, expert analyses in this report will help you articulate better business and marketing plans going forward. The market study will help you: Leverage new marketing opportunities in women’s nutrition and tailored foodservice programs around family caregivers. Learn the market value of “meal opportunity” for inpatient and outpatient hospital, assisted living, and hospital employee settings. Analyze the win-win proposition for hospital foodservice with a restaurant brand that forcefully plays the health card. Asses “primary” with positive momentum: Room service and individualized patient care; customer service; wellness and nutrition; variety and culinary exploration; sustainability and green initiatives; and the need for speed. A special feature of this report is Packaged Facts' own exclusive proprietary data. This Packaged Facts report maps key trends and policies shaping sales growth and potential, and provide in-depth profiles of hospital foodservice programs and hospital and nursing home foodservice contractors. More information: Price/Info   |   Table of Contents   |   Place an Order

Hispanic Food and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine

With Hispanic foods and beverages achieving such prominence, it’s no wonder that sales were close to $7 billion in 2009, according to the latest market study from Packaged Facts. "Our analytical market review of the Hispanic food and beverage market anticipates continued aggressive growth through 2014," notes Packaged Facts publisher Don Montuori. "Sales will top $9.5 billion in 2014." Packaged Facts' Hispanic Food and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine details how the expanding appetite for Hispanic food and drink among non-Hispanic Americans combined with the rapid increase in the Hispanic population is driving sales of Mainstream Mexican products along with Authentic Hispanic and Nuevo Latino foods. Hispanic Food and Beverages in the U.S. key components include: Expanding distribution methods Which retail outlets are gaining marketshare Eight product categories driving growth The rise of the “foodie” and other key trends Top product categories Growing Hispanic Population and Growing Taste for Hispanic Foods Competitor profiles, both in the manufacturing and foodservice In addition to covering packaged products sold through retail, Hispanic Food and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine includes qualitative and quantitative information on foodservice sales through channels such as fast-food outlets, sit-down restaurants, mobile units, etc. More »

New Research: Dinner Trends in the U.S. Foodservice Market

Packaged Facts estimates that dinner daypart restaurant sales dropped 5% to $174 billion in 2009, and is forecasted to drop another 3% in 2010. But all is not lost, Packaged Facts research indicates a spending renaissance is already underway. By combining investment-grade industry analysis with key trend analysis, Dinner Trends in the U.S. Foodservice Market not only helps foodservice industry participants address challenges unique to the dinner daypart but also helps participants contour their strategies to meet consumers’ evolving needs. By providing insight on the dinnergoer’s decision-making process, this report provides direction on how and why the consumer decides on a specific restaurant from which to obtain dinner, and how and why that consumer decides what to order from the menu. Selection factors are analyzed according to the following categories: convenience; dinner menu items; meal cost thresholds; dine-in and takeout partner; menu positioning and advertising; health positioning; and bundled offers. More Information>> Research Features: “Share of stomach” restaurant dinner sales analysis, which includes 5-year sales trends for the fast food/quick-service restaurant and full-service restaurant segments, with forecasts for 2010 and 2011. Guest traffic frequency analysis of leading dinner-centric restaurant brands, giving a directional perspective on current sales trends. Trended analysis of demographic dinner daypart expenditures, including 4-year sales historical sales trends and spending according to key demographics, such as age, income, region, and race/ethnicity. Thorough psychographic analysis of Budgeters, Alcohol Indulgers and Healthy Eaters, key psychographic groups shaping the dinner daypart. The report also conducts trend analysis on key dinner-centric restaurant brands, including menu strategies and new menu item introductions, core users; snacking tendencies; food, diet and health attitudes; as well as trends sales metrics. We focus on recession-driven responses and menu strategies taking the brands into 2011. Coverage extends to fast food/QSR, coffeehouse, smoothie shop, ice cream shop, family restaurant, casual restaurant, and fine dining restaurant segments; as well as prepared foods segments at convenience stores/gas stations and grocery stores/supermarkets. More Information>>

Dinner Trends in the U.S. Foodservice Market is part of Packaged Facts' new Foodservice Market Insights collection. Additional titles include: Lunch Trends in the U.S. Foodservice Market Dinner Trends in the U.S. Foodservice Market Breakfast Trends in the U.S. Foodservice Market Snack and Dessert Trends in the U.S. Foodservice Market Prepared Food and Ready-to-Eat Foods at Retail: The New Competition to Foodservice The U.S. Foodservice Landscape 2010: Restaurant Industry and Consumer Trends, Momentum and Migration The insights you need, all in one collective series from Packaged Facts. Download our Foodservice Market Insights brochure and get the full details on data methodology, foodservice consumer perspective and analysis, and more. View the brochure See sample pages

Value Pricing Breakfast Menus Helps Steady Daytime Restaurant Spending, Bodes Well for Future Growth

The most important meal of the day continues to face short-term challenges related to the recession, but market research publisher Packaged Facts' Breakfast Trends in the U.S. Foodservice Market predicts consumer spending on breakfast at restaurants will rebound from an anticipated downturn in 2010 to approach $38 billion in 2011, as current value menu pricing strategies influence future spending habits.

Fast food and QSR (quick-service restaurant) operators are playing the - price equals value - card for everything it's worth. By pushing the envelope with $1 deals, they risk enabling a pool of -extreme affordability- customers. But the upshot for breakfast is that it remains a relatively untapped daypart, so that traffic gained today may translate into additional revenue tomorrow, says Don Montuori, publisher of Packaged Facts. We believe that decisions by the likes of Denny's and Bob Evans to place everyday value for quality food at the forefront of their branding initiatives make a great deal of sense. Value pricing meets the reality of today's and tomorrow's lower-to-middle and middle-income consumers who frequent family restaurants. For breakfast, they are spinning full-service value menus and value in portion size.

Packaged Facts expects McDonald's foray into $1 breakfast menus to create pressure among other fast food/QSR players to match its lead an industry-wide trend previously glimpsed with the proliferation of non-breakfast $1 value menus. Burger King, Wendy's and Subway have already made major breakfast moves. The bottom line is that low cost resonates with restaurant breakfast users, with 31% of respondents to Packaged Facts' proprietary survey claiming they have been influenced by a maximum $3 price when selecting a restaurant for breakfast, versus 16% who placed a limit at $10.

Convenience influences consumer breakfast decisions, with convenience to work or errands, routine, and the need to get somewhere else quickly factoring in. Also relevant are breakfast menu features, such as getting a favorite menu item, wide variety, and healthy menu items. And, because more than half of U.S. adults drink coffee, restaurants have created value bundles that offer coffee with breakfast food to increase foot traffic.

Even though restaurant sales fell during the recession and initial recovery, breakfast has fared relatively well and has taken market share away from both the lunch and dinner dayparts. Packaged Facts found that only 34% of restaurant goers had eaten breakfast at a restaurant in the past month and an even smaller percentage of the general population said the same, which means the industry has an opportunity to woo the more than 150 million adult consumers who do not use restaurant breakfast.

Breakfast Trends in the U.S. Foodservice Market provides unique insights into consumers' evolving relationship with the breakfast daypart, helping restaurant operators position their brands and menus for consumers in 2010 and beyond. Highlights of the study include directional consumer behavioral and attitude analysis via Packaged Facts' proprietary Consumer Restaurant Outlook Tracker; proprietary analysis of average meal spend by restaurant type and by daypart, with a focus on the breakfast daypart, to help target consumers who can bring in higher guest check averages; restaurant and menu selection analysis, driven by Packaged Facts' proprietary consumer survey results; and much more.

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