Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit www.packagedfacts.com.
While the U.S. economic recovery remains fragile, the restaurant industry is finding ways to spell relief. The FoodserviceLandscape in the U.S., our outlook report for the restaurant industry, projects thatsales will grow 4.2% to $487 million in 2012, on the heels of 6.1% market growth in 2011.
Nonetheless, operators must continue to experiment aggressively with menu pricing strategies and focus on courting minority racial/ethnic groups—and prepare for profit margin compression. The onus of food commodity price increases is sizeable enough to threaten the restaurant recovery unless restaurant operators are prepared to bite the bullet on profit margins. Continuing a trend that gathered momentum in 2011, many operators will need to maintain menu prices at the expense of higher margins or risk losing customers.
In addition, demographic-specific employment trends will continue to have disproportionate consequences and create distinct opportunity micro-climates by restaurant industry segment and geographic zone.
Although the housing market remains in a trough, consumer spending is rising modestly. Household debt ratios have declined, which bodes well for the discretionary income growth needed to increase guest traffic and perk up guest check averages. Food and accommodations spending is outpacing other personal consumption expenditures. Moreover, restaurant companies will increasingly leverage the technological and marketing power inherent in the smartphone. Location-based services such as Foursquare are a relatively new aspect of social media, but we expect quick uptake to continue among consumers and foodservice operators.
By segment, full-service restaurants posted the highest growth rate, at 8.1%. Fine dining had a moderate rebound in 2011, though the hill back to 2007 spending levels remains very steep. Growth in the restaurant breakfast (5%) and snack (8%) customers has outpaced population growth since 2008, and the overall percentage of consumers using restaurants for these occasions has increased—although the reverse trend holds among Generation X. All natural and organic are not only the most prevalent health-related claims on restaurant menus, but their menu presence grew during 2007-2011. In 2011 menus, 15.7% of restaurants featured a natural claim and 13.5% featured an organic claim. Not surprisingly, the tendency to market these claims on menus rises with restaurant price points.
Consumers age 65 or over are spending significantly more (13%) on limited-service restaurants than they did in 2007. Millennial generation consumers, at the other end of the age spectrum, are spending significantly more on limited-service restaurants as well as full-service restaurants.
By household income level, those with an income of $100K or more generate over one-third of spending on meals at restaurants, even though they comprise only 17% of all households. The number of higher-income households and of lower-income households has grown since 2007, while the number of middle-income households declined. Because restaurant spending correlates to household income, the crimping of the middle class is obviously and inevitably a major hurdle for the industry, as for the national economy overall.
Packaged Facts estimates that the number of restaurant visits grew by 3% during 2008 to 2011, based entirely on population growth, not usage increase. Even then, restaurant operators across restaurant segments contend with the increased numbers of lower-spending guests and decreased numbers of higher-income guests, which has translated to higher volume but lower guest check averages.
And food commodity price increases could set the restaurant industry back, threatening the modest sales recovery seen in 2010 and 2011. Such price increases have the potential to erode the pricing gains restaurants have made relative to grocery prices, creating increased incentive for consumers to eat at home, and throw into disarray the delicate balancing act so many restaurant operators now walk in planning their menu strategies, which rely more now than ever on hitting the appropriate pricing and food margin mix. Facing reduced consumer discretionary income and higher rates of unemployment, some of the industry’s major chains are pursuing sales growth by creating sister brands or new brands that are cut from fast casual cloth. Enticements include expansion opportunities, reduced capital investment, and new customer bases.
Most importantly, further employment gains are needed to spur overall restaurant industry growth. Consumers age 18-24, those without high school diplomas, and African-American consumers in particular remain saddled with unemployment rates much higher than the average.
For food and foodservice manufacturers, suppliers and operators, speaking the language of the military is big business, which Packaged Facts’ Trends in U.S. Military Food and Foodservice helps participants translate into increased sales.
Fact: The U.S. Department of Defense is the nation’s largest employer and a gateway to more than 3.2 million people.
Fact: The scope of military reach extends to the more than 12 million military members, families and retirees who depend on its wide net of retail, military installation, and combat food and foodservice operations, which have an international reach that incorporates everything from food and beverage supply to foodservice management to restaurant franchising.
This new market study assesses the attitudes toward various on-installation and off-installation foodservice options as well as, analyzes off-site foodservice spending among military service members, military spouses, civilians and retirees.
The report covers food and foodservice operations at military installations, including mess halls, exchanges and recreational facilities; and food and foodservice field training and contingency operations. While it focuses primarily on domestic military food and foodservice, the report also presents global U.S. military foodservice sales and trend analysis.
As a bonus, the report also includes an overview of the U.S. correctional facilities foodservice market, including growth drivers, market sizing and forecasting, prison cost trends, state correctional facility budgeting trends, state prison count reduction strategies, foodservice cost analysis, and foodservice cost cutting initiatives.
For the past several years, consumers have been soothing themselves with all manners of baked goods, ranging from freshly made pies and Parisian macarons to decadent cookies and oozing lava cakes - all while enjoying new twists on old favorites as well as a more varied selection of baked goods and flavors.
Despite recent economic difficulties, baked goods generally remain an affordable indulgence, and one consumers can access in many places. The recession hasn't prevented sales of baked goods from growing, as the market has been pushed by a variety of drivers: convenience, premium ingredients, global flavor twists, wellness and nostalgia/comfort.
In Baked Goods: Culinary Trend Mapping Report, Packaged Facts and the Center for Culinary Development use the CCD signature Trend Mapping technique to profile seven sweet and savory baked good trends that provide fresh ideas for manufacturers and restaurant operators to enliven stale offerings, spruce up the bread basket and add excitement to both the baking aisle and freezer case.
The seven sweet and savory baked good trends appearing across the Trend Map® include:
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.
The recession served casual-dining chains some serious blows. But quick serves and fast casuals shouldn’t get too confident.
In many cases, it’s a different consumer out there today deciding
where to dine when the urge hits. Throughout the recession,
full-service restaurants offered so many fire-sale bargains that those
little affected by the economy could almost feel guilty for practically
stealing meals when they would have just as willingly paid regular
price.
The meal deals that spelled survival for sit-down restaurants were
like Black Friday to consumers, says David Morris, author of the report Dinner Trends in the U.S. Foodservice Market
for Packaged Facts. The upshot was giddy guests (higher guest traffic)
with lower guest checks. Great for the consumer, but depressing for
operators who are now trying to unwind themselves from the spiral.
[CONT.]
POUGHKEEPSIE, N.Y. — Haute cuisine is to hospital food as coq au vin is to mystery meat, right?
Maybe once, but a number of hospitals are breaking the old Jell-O mold, blending feeling better with tasting better as they liven up patient menus with the likes of fresh blood oranges and shrimp scampi.
The movement toward tastier — and often more nutritious — hospital food even has reached the Culinary Institute of America, the well-known school for chefs north of New York City, which is offering a first-of-its-kind course on cooking for health care patients.
Students in the elective class are taking field trips to nearby Vassar Brothers Medical Center and to Memorial Sloan-Kettering Cancer Center in Manhattan. The idea is to learn first-hand the nuances of tray lines, the challenges of serving people with severe dietary restrictions and what goes into creating higher-end hospital food.
"I want to break this image. I want to embarrass people when they say 'Hospital food? Their food is awful," said Lynne Eddy, who is teaching Food Service Management in Health Care. "Let me show you what good food is in a health care facility."
But this is about more than taste. Food that is both good and nutritious can help patients heal, as well as boost their morale, said Eddy.
It's natural that the same American consumers who scout out fresh basil at the grocer and hormone-free beef at Mexican restaurants want a similar experience when they're hospitalized. And customizing meals for patients and efforts to become more "gastronomically conscious" have helped the health care food service industry grow 4 percent last year, according market researcher Packaged Facts. Growth is expected to continue as executives in the competitive health care industry become more attuned to overall patient satisfaction. [Cont.]
Using a landline phone to make restaurant reservations is so 20th Century. These days, consumers expect to engage with restaurants online and through mobile devices. Restaurant operators who don’t build up their online presence and brand loyalty are missing an opportunity to generate higher sales. Even outlets that have not traditionally advertised are finding new business coming from social media efforts.
The new Social Media and Technology in the U.S. Foodservice Industry: Trends and Opportunities for an Emerging Market reportby Packaged Facts explains that everything has changed in the food service industry. Don Monturori, publisher of Packaged Facts says, “We believe the restaurant industry is in the midst of being shaped by the convergence of the mobile, yet always connected, consumer; location-based and context-aware technological innovation, and mobile payments, which already demonstrate the potential to redefine how to cultivate restaurant guest loyalty, incentivize dining occasions, and better tailor marketing messages.” As proof of this new trend, consider these facts:
Almost 1/3rd (31%) of consumers who frequent restaurants for eat-in or take-out meals use their computers to place orders.
About 1/5th (21%) of consumers use mobile phones or other devices to place restaurant orders.
Facebook and Twitter are the leading social media outlets for restaurant operators to conquer. Packaged Facts analysts point out that food service operators should focus on location-based promotions this year as active Facebook users are ‘frequently on the go’. In addition, Twitter can be used to reach “a younger, more urban, multi–cultural audience.” Studies show that Twitter has significant appeal for emerging demographics – Hispanics, African Americans and Asians. And these social media tools aren’t just being used by traditional restaurants. One of this year’s most interesting trends is the growing number of food trucks that serve unique and ethnic fare in urban environments. These lower-cost outlets are turning to Twitter to promote themselves.
As the restaurant industry battles to regain the losses suffered during the recession, most operators will be turning to lower-cost forms of promotions. For many, social media seems to fit the bill.
The convergence of social media, mobile devices and consumer lifestyles is ushering in a new era of restaurant-consumer interaction, opening new doors for restaurant operators to build customer relationships and sales opportunities, according to Packaged Facts’ Social Media and Technology in the U.S. Foodservice Industry: Trends and Opportunities for an Emerging Market. Tethered by the Internet, restaurant operators are increasingly interacting with restaurant consumers in real-time—at work, at home or in mid stride. This provides significant opportunity to shape consumer food choices not only as they are being made, but also in proximity to a restaurant seeking that consumer’s business.
This Packaged Facts report provides the insight and analysis foodservice market participants need to understand and leverage social media and technology platforms to enhance their bottom lines. The analysis includes the following:
* Social Networking Platforms * Consumer Review Platforms * Food Blogs And Food Photography * Technologic Dining In Action * Smartphones And Applications * Online Ordering Platforms * Anatomy Of The Mobile Restaurant Ordering User * Anatomy Of The Urban Diner * Using Social Media To Effect: Restaurant Case Studies
Gluten-free has gone mainstream – but how long will that last?
WENCY LEUNG | From Wednesday's Globe and Mail
Published
In less than five years, sales of gluten-free products have nearly
tripled, rising in tandem with the increasing number of new gluten-free
goods. Beyond crackers, breads and pastas, it’s now possible to buy
everything from gourmet gluten-free cookies at independent bakeries to
gluten-free pizzas at restaurant chains such as Boston Pizza.
According to the Rockville, Md.-based research firm Packaged Facts, U.S.
retail sales of gluten-free products reached $2.6-billion (U.S.) in
2010, up from $935-million in 2006. And in its 2011 Gluten Free Foods
and Beverages report, the firm predicts sales will grow to $5.5-billion
by 2015. A similar trend is under way in Canada, although precise
national figures are not available.
Though the recession brought a period of famine to the catering
foodservice industry, the feast is at hand as growth initiated in 2010
will continue through 2012 due to aggressive expansion into the catering
space by limited–service establishments, the return of business
event–driven spending, higher wedding spending, and a moderately
healthier consumer, according to “Catering Trends in U.S. Foodservice,”by market research publisher Packaged Facts.
“Self–standing catering operations dominate sales, but full–service
restaurants, limited–service restaurants and snack and beverage concepts
also contribute significantly. Driven by aggressive catering launches
and expansions, our experts view restaurant–based catering as a growth
area into 2012,” says Don Montuori, publisher of Packaged Facts.
Catering revenue exceeded $14 billion in 2010 for an increase of 9%
over a stormy 2009. Sales are expected to increase 9% and 7% in 2011 and
2012 respectively. Catering at foodservice and drinking places
generated 75% of the catering market size, or $11 billion, in 2010, up
8%. Limited–service establishments are expected to lead catering sales
growth through 2012 due to the segment’s ability to leverage moderate
menu pricing structures, provide portable fare, and offer in-house
operations capabilities.
The recession brought declines in both corporate and consumer
spending on catered events. However, Packaged Facts predicts that as the
economy continues to recover, businesses will be eager to build
revenues again and such eagerness may indirectly fuel the catering
business through increased sales meetings, business travel, and
convention attendance. Recovery will also spur consumers to entertain
with more catered affairs. Weddings, graduations, births, funerals, and
other milestones will return as catalysts for consumer spending on
catering.
Meanwhile, consumers seeking healthier options have caused a
significant change in catering, offering an advantage to companies that
highlight the health benefits of their products. Key among these is
Subway, which has long promoted the low–fat sub sandwiches on its menu
as part of its marketing plans. Other caterers are also seeing a
preference for healthier choices, with consumers opting for Greek
yogurt, granola, and toasted nuts instead of bagels and donuts, for
instance.
More Information> https://www.packagedfacts.com/Catering-Trends-Foodservice-2848313/
[Source: "Catering Trends in U.S. Foodservice,"Packaged Facts. 11 Jan. 2011. Web. 18 Jan. 2011.] Full Article: http://www.marketingforecast.com/archives/9777/trackback
Catering Foodservice Rebounds from Recession, Growth Forecast through 2012
New York, January 11, 2010— Though the recession brought a period of famine to the catering foodservice industry, the feast is at hand as growth initiated last year will continue through 2012 due to aggressive expansion into the catering space by limited–service establishments, the return of business event–driven spending, higher wedding spending, and a moderately healthier consumer, according to Catering Trends in U.S. Foodservice by market research publisher Packaged Facts.
"Self–standing catering operations dominate sales, but full–service restaurants, limited–service restaurants and snack and beverage concepts also contribute significantly. Driven by aggressive catering launches and expansions, our experts view restaurant–based catering as a growth area into 2012," says Don Montuori, publisher of Packaged Facts.
Catering revenue exceeded $14 billion in 2010 for an increase of 9% over a stormy 2009. Sales are expected to increase 9% and 7% in 2011 and 2012 respectively. Catering at foodservice and drinking places generated 75% of the catering market size, or $11 billion, in 2010, up 8%. Limited–service establishments are expected to lead catering sales growth through 2012 due to the segment’s ability to leverage moderate menu pricing structures, provide portable fare, and offer in-house operations capabilities.
The recession brought declines in both corporate and consumer spending on catered events. However, Packaged Facts predicts that as the economy continues to recover, businesses will be eager to build revenues again and such eagerness may indirectly fuel the catering business through increased sales meetings, business travel, and convention attendance. Recovery will also spur consumers to entertain with more catered affairs. Weddings, graduations, births, funerals, and other milestones will return as catalysts for consumer spending on catering.
Meanwhile, consumers seeking healthier options have caused a significant change in catering, offering an advantage to companies that highlight the health benefits of their products. Key among these is Subway, which has long promoted the low–fat sub sandwiches on its menu as part of its marketing plans. Other caterers are also seeing a preference for healthier choices, with consumers opting for Greek yogurt, granola, and toasted nuts instead of bagels and donuts, for instance.
Catering Trends in U.S. Foodservice offers the insight and analysis market participants need to plan their catering and foodservice strategies, especially in regard to caterers as providers of single event-based food services. The scope of the market size and forecast is restricted to caterers; full–service restaurants; limited-service restaurants; snack and non–alcoholic beverage establishments; foodservice contractors; and hotels. For further information, please visit: http://www.packagedfacts.com/Catering-Trends-Foodservice-2848313/.
About Packaged Facts—Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.
Jason Espinoza checks the
seal on the burrito packaging and racks the burritos for the
refrigerator at Evol Foods in Boulder on Dec. 9.
(
MARK LEFFINGWELL
)
If officials behind a Boulder-based frozen burrito company get their way, the Evol empire will spread in 2011 and do so in a very cold -- yet, brightly lit -- place.
A year after the Boulder-bred Phil's Fresh Foods gained some investors and rebranded itself as Evol Burritos (not sinister, it's 'love' spelled backwards), the company changed its name once again. Now operating as Evol Foods, the local manufacturer is launching a line of frozen gluten-free bowl entrees and has grander plans to tackle other sides of the frozen food market, founder Phil Anson said.
"It evolved really quickly into a big overall convenience brand," Anson said. "Over time, we'll be in entrees and you'll see us go into other categories that are as big or bigger than entrees."
What those could be, Anson's not saying right now, just that Evol Foods will broaden its offerings more in the spring and summer.
Although he's staying mum, Anson expressed confidence in Evol Foods' ability to gain a foothold in the sector. Consumers are looking for something fresh, new and different, he claimed.
"That's why we launched Evol," he said. "We really wanted to create a lifestyle brand that people can connect with."
Anson said he also sees a big gap on the meat front, especially in the natural, organic, active and health-focused arena.
"Just because people want natural and organic products doesn't mean they don't want meat," he said.
Evol Foods is expanding in a sector that had "strong" growth during the past five years, but also experienced a slowdown this year.
During 2006 to 2010, sales in the frozen foods and beverages channel increased $10 billion, or 21.7 percent, for a compound annual growth rate of 5 percent, according to an industry report released this month by Packaged Facts. The projected sales gain of 1.7 percent, or $900 million, for 2010 would be the weakest during the period; although, sales gains in the preceding
Jason Espinoza checks the seal on the burrito packaging and racks the burritos for the refrigerator at Evol Foods in Boulder on Dec. 9. ( MARK LEFFINGWELL )
years could have been driven by higher prices, officials for the market research firm said in the report.
While some consumer spending has contracted during the economic downturn, frozen foods have been affected to a lesser extent, according to the report.
"The new economic reality feeds two opposing trends in consumer goods markets, including frozen foods: premiumization (upscaling) and cutting back (downsizing)," Packaged Facts officials wrote in the report. "Rather than canceling each other out, these two trends interact in the face of slow economic recovery as consumers juggle how to get the most out of less money or less spending."
Evol Foods' sales multiplied in 2010, Anson said, noting the company should finish the year up 200 percent from 2009.
The brand's distribution also exploded. As Phil's Fresh Foods, the burritos were sold in 700 stores. Now, as Evol, they are sold in 5,000 to 6,000 locations, he said.
Anson said the key to future expansions -- in sales, products and areas such as food service -- will include his "foodie" mindset and keeping on top of the variety of food-related trends.
"Monitoring what's happening from white tablecloth restaurants to mobile eating, my ears are attuned to all of those things," he said.
Market Insights: A Selection From The Report
Bolstered by revenue safeguards such as federal food programs and
student loans, K–12 and college foodservice has emerged as an industry
bright spot expected to grow steadily over the next several years,
according to The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Educationby market research publisher Packaged Facts. Women dominating postsecondary ranks
For fall 2008, 19.57 million students were enrolled at all Title IV postsecondary institutions. 18.97 million of these students were enrolled in a 4-year undergraduate program (48.0% of total enrollment), a graduate program (12.7% of total enrollment) or a 2-year program (36.3% of total enrollment).
Among the 9.39 million students enrolled in a 4-year undergraduate program, 7.42 million (or 79.0% of all 4-year undergraduates) were enrolled full time and 5.26 million (or 56%) were female.
While graduate students were more evenly split between full-time and part-time status, some 61% of graduate students were female.
2-year institutions also enrolled a higher percentage of females, but about 59% of 2-year students were enrolled part time.
www.foodnavigator-usa.com
By Caroline Scott-Thomas, 23-Dec-2010 "The frozen foods industry in the United States has boomed over the past few years – and growth in the sector looks set to continue in 2011, according to a new report from Packaged Facts."
The market research organization said that the frozen food sector has enjoyed a period of unprecedented growth, as consumers are eating at home more often and manufacturers have innovated with healthier options that also tap into demand for convenience. Packaged Facts’ “Frozen Foods in the U.S., 3rd Edition” report found that from 2006-2010 sales of frozen foods rose 22 percent, or about $10bn, to reach a total value of $56bn in 2010.
Publisher of Packaged Facts Don Montuori said: "A lingering effect of the recession is that consumers are eating at home more. This trend has had a positive impact on the frozen foods market, as consumers turn to the freezer aisles to supplement more expensive fresh produce and meats. Additionally, microwaveable frozen products provide a quick and easy lunch-at-work for those looking to avoid pricey lunches out."
In addition, the report says that the economy is no longer holding back frozen food innovation. After two years of declines, the number of new frozen food and beverage product introductions reached a new high in 2010, increasing 21 percent on the previous year, to 728, more than in pre-recession 2007. The market researcher said this is “a sign that economic conditions are no longer discouraging frozen food marketers from bringing new products to the market.”
While frozen dinners and entrees continued to sell well in 2010, sales of frozen appetizers and snacks are flat, and the frozen juice category is in free-fall, the report said.
“Canned, bottled and frozen juices have all experienced losses in the millions as consumers turn to beverage options with less sugar, or to functional beverages such as energy drinks and enhanced waters,” according to the market researcher.
Packaged Facts predicts that the frozen food and beverage sector will reach $70bn in retail sales by 2015, up 25 percent on 2010.
For further information, please visit: http://www.packagedfacts.com/Frozen-Foods-Edition-2511637/.
With restaurant foodservice sales generally under pressure, education foodservice sales remain a bright spot: Packaged Facts forecasts education foodservice sales at primary, secondary, and postsecondary schools will reach $41.15 billion in 2010, up 2.5% from 2009, according to The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education.
We view federal food programs and student loans as revenue bulwarks that have helped soften the recessionary blow on educational foodservice, as they have helped shield it from swoons in discretionary spending. In response to the children’s obesity crisis and propelled by First Lady Michelle Obama’s Let’s Move campaign, we believe that K-12 foodservice will continue to receive significant attention—and funding—beyond the Obama administration’s first term. The wild card concerns state and local revenue: With property tax revenue declining steeply and with many budgets facing significant revenue shortfalls, primary and secondary schools are in a real fight for local and state budgetary dollars.
Within the next five years, nutritional change will continue to aggressively evolve, as policy makers ready their revisions to school meal nutritional guidelines. We believe these changes are widespread and significant enough that they will ripple out of schools and into the home, helping to reshape how consumers interact with food.
As for today’s college students, the children of the Restaurant Age expect more than ever from their foodservice programs. But with more families in economic straits and lower college enrollment rates ahead, college foodservice programs will need to compete more aggressively to grow revenue.
The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education provides the insight industry participants need to understand today’s evolving educational foodservice market, by mapping key trends and policies shaping the K-12 and university sales growth and by profiling a range of school district programs, college foodservice programs, and educational foodservice contractors.
Packaged Facts forecasts educational foodservice to grow 2.7% in 2011 and 2.9% in 2012, with slightly higher estimates for college foodservice than for K-12 foodservice.
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:
“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.
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.
Nonetheless, operators must continue to experiment aggressively with menu pricing strategies and focus on courting minority racial/ethnic groups—and prepare for profit margin compression. The onus of food commodity price increases is sizeable enough to threaten the restaurant recovery unless restaurant operators are prepared to bite the bullet on profit margins. Continuing a trend that gathered momentum in 2011, many operators will need to maintain menu prices at the expense of higher margins or risk losing customers. 
For the past several years, consumers have been soothing themselves with all manners of baked goods, ranging from freshly made pies and Parisian macarons to decadent cookies and oozing lava cakes - all while enjoying new twists on old favorites as well as a more varied selection of baked goods and flavors. 
