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

Confections and Dessert: Culinary Trend Mapping Report

There’s a new landscape of treats that are at once sophisticated yet comforting. This report explores four overarching themes that are driving trends and new product development in confections and desserts:

1. Nostalgia - Sweets are connected to positive childhood memories, including family celebrations and holidays. Recent innovative desserts often take familiar American flavors of the past (malt, buttermilk, vanilla, caramel) and diner-classic forms (sundaes, shakes, floats, pie) and re-interpret them in new ways.

2. Indulgence - In difficult economic times, Americans seek out small pleasures they can afford - and sweets are one of them. We’re seeing interesting combinations of indulgent flavors.
3. Flavor adventure - Americans may enjoy traditional flavors, but they’re opening up to new taste combinations as well, at once driven by and propelling their increased enthusiasm for global cuisine. In the dessert arena, this trend is manifested in the popularization of savory sweets with international flavors and textures.
4. Artisan appeal - During a time when many Americans are more preoccupied than ever with eating food that is local, sustainable or organic, consumers continue to develop an appreciation of artisan producers and products. Artisan producers use higher-quality ingredients, more skill- and labor-intensive preparation methods, and traditional product formats that make finesse and freshness de rigueur. These appeal to consumer desires for authenticity - and stirs nostalgic cravings for products from a time before the mass industrialization of sweets.

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Snack and Dessert Trends

Packaged Facts forecasts a 0.7% sales decline at limited-service restaurants in 2010, the result of extremely aggressive price discounting strategies that place guest traffic growth before guest check growth (a strategy in which snacks have played a role).

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US low-sodium product launches soar – but consumers go for taste

Food Navigator USA, Caroline Scott-Thomas, 12-Apr-2010

The US has launched more products claiming low or no sodium than any other country in the past three years, according to a new report from Packaged Facts – but consumers still prioritize good taste.

The US Department of Agriculture has estimated that the average American gets about 4,000mg of sodium a day, well above the recommended daily maximum of 2,300mg. Excessive sodium intake has been linked to increased risk of high blood pressure, heart disease and stroke. And with an estimated 75 percent of sodium in the average US diet coming from packaged foods, industry is already under pressure to reformulate foods to contain less sodium.

However, Packaged Facts claims that reducing sodium intake is not at the top of consumers’ list of priorities for dietary change. The market research organization said that low-sodium is not as important to consumers’ healthy eating agendas as eating more fruit and vegetables, more fiber or limiting saturated fat, sugar and trans fat. Nevertheless, “if good-tasting, lower-sodium options are offered, consumers will buy them,” it said, as consumers are interested in eating healthier foods overall.

Sodium reduction poses many challenges for manufacturers, including functionality as a leavening agent or preservative, as well as consumers’ flavor preference. But there is still huge momentum in the industry to reduce sodium.

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Low- and No-Sodium Foods and Beverages in the U.S.