餐廳菜單和健康:美國的食品服務趨勢 是由出版商Packaged Facts在2011年12月所出版的。
這份英文市場調查報告書包含122 Pages 價格從美金3995起跳。
本報告提供美國的食品服務產業的趨勢調查分析，成為支援餐廳的菜單開發策略的健康食譜的消費者的期待，健康相關教育·資訊蔓延，菜單相關的相關法規，消費者各關心層級的分組，人口動態等彙整資料，為您概述為以下內容。
第1章 摘要整理
第2章 食品服務部門的「健康」推進因素 & 宏觀趨勢
- 作為優先事項的「健康」
- 肥胖率的高漲
- 攝取卡路里的高漲
- 麵粉·麥片穀類:主要的熱量來源
- 零食攝取的習慣:增加熱量
- 營養價值分析:偏向酒精·砂糖·碳水化合物
- 男女分析
- 社會經濟因素形成肥胖趨勢
- 低所得 = 高肥胖率
- 西班牙裔系的文化和習慣:肥胖症的認識的影響
- 肥胖:飲食自我認知不符合現實
- 自我認知
- 家庭所得和認知度的關係
- 餐廳產業的成長和肥胖的關聯
- 與速食強烈的關係
- 加強的政府·業界的措施等
第3章 餐廳的飯菜·菜單
- 簡介
- 菜單中的健康的推動
- 健康的菜單的吸引力
- 健康菜單的成長預測
- 部分控制
- 更健康的可供選擇的方案的要求
- 不景氣和食品選擇等
第4章 菜單的透明性·規定
- 簡介
- 菜單標記
- 「Patient Protection and Affordable Care Act of 2010」
- 健康專家的希望
- 變更的理論的根據
- 外食和飲食的品質
- 體重增加
- 不可小覷的餐廳飲食的熱量
- 對兒童的影響
- 食量的多寡
- 對健康菜單期待提高
- 從金恩郡得到的教訓
- 消費者的意識提高
- 消費者的混亂
- 補充知識的網站等
第5章 消費者對減肥·健康·食品的態度
- 簡介
- 高漲的健康·營養產業
- 對食品內容關注擴大
- 自我保健的關注擴大等
第6章 健康的關心層級
- 心理分析
- 消費群組的分類
- 「Health First」
- 「Health Maintainers」
- 「Health Endorsers」
- 「Carefree Eaters」
- 人口動態
- 餐廳利用和利用頻率等
第7章 食品的健康與餐飲商機
- 概要
- 水果和蔬菜的重要性
- 其他的健康相關屬性
- 各年齡分析
- 家庭所得分析
- 人種/民族分析等
附錄:肥胖人口動態分析
Abstract
Health on the Restaurant Menu: Foodservice Trends in the U.S. helps
foodservice industry participants align their branding and menu development
strategies with evolving consumer health perceptions and expectations; the
quickly evolving health education landscape; and the effects of nationwide
menu regulation.
The report does the following:
1. Identifies drivers and trends that have helped cause the industry to
reflect on its role in addressing America's health.
- This helps participants better understand new menu regulations and menu
item trends.
2. Analyses health-related menu trends, including salt and added sugar
reduction; healthy menu claim trend analysis; "mini" menu item trend analysis;
fruit and vegetable menu trend analysis; and health & anti-health menu
analysis of specific restaurants.
- This helps participants stay on top of menu development.
3. Draws from a variety of industry and academic research to help the
restaurant industry gauge the effect and result of menu labeling legislation.
- This helps participants frame the impact of menu regulation on industry
segments, major chains, and independent restaurant operators.
4. Analyses consumer attitudes toward diet food and health from the
perspectives of their healthful propensities; not-so-healthful propensities;
and knowledge, money & time.
- This helps participants understand shifting consumer health & wellness
propensities and respond accordingly.
5. Creates and analyzes four consumer groups, each of which share common
health-driven characteristics: Health First, Health Maintainers, Health
Endorsers and Carefree Eaters. Each group isolates populations having distinct
degrees of food health interest and distinct degrees of restaurant
interaction. Data on restaurant frequency, brand usage, and presence of
children are included.
- This helps industry participants target groups according to their
healthful propensities, as well as to their restaurant loyalty, the effect of
their having children, and their brand usage.
6. Studies the degree of importance restaurant goers ascribe to various food
health attributes as applied to two distinct dining occasions: getting food
for a "quick bite" and getting food for a "special occasion."
- This helps participants shape health-driven strategies around occasions
for use.
Coverage includes snack and beverage restaurant concepts, limited-service
restaurants (QSR and fast casual), and full-service restaurants (family,
casual and fine dining).
Table of Contents
Chapter 1: Executive Summary
- Scope and Methodology
- Scope of coverage
- Methodology
- Consumer survey methodology
- Menu item analysis
- Other resources
- Restaurant categories
- Definitions
- Report synopsis
- Chapter 2: Foodservice Health Drivers & Macro-Trends
- Insight Capsule
- Fast Facts
- Chapter 3: Restaurant Cuisine and Menu Trends
- Insight Capsule
- Fast Facts
- Chapter 4: Menu Transparency and Regulation
- Insight Capsule
- Fast Facts
- Chapter 5: Consumer Attitudes Toward Diet, Health & Food
- Chapter 6: Health-Driven Psychographic Analysis
- Chapter 7: Food Healthfulness and Dining Occasion
- Appendix: Obesity Trends: Demographic Analysis
Chapter 2: Foodservice Health Drivers & MacroTrends
- Making health a priority
- The argument in dollars and cents: $150 billion a year
- Obesity rates trending higher
- Graph 2-1: Age-Adjusted Prevalence of Overweight, Obesity & Extreme
Obesity
- Calories trending higher
- Long-term calories trend: negative; short-term trend: positive
- Graph 2-2: Caloric Intake by Food Group: Number of Calories, 1970-2009
- Flour and cereal products the calorie contribution leader
- Graph 2-3: Caloric Intake by Food Group: Percentage of Calories,
1970-2009
- Snacking trend brings calories with it
- A quarter of all calories
- More snacking, more calories
- No tie to better food choices
- Foods contributing the most snack calories
- Table 2-1: Contribution of Selected Foods and Beverages to Total Snack
Calories
- Nutrient analysis reveals caloric skews to alcohol, sugar, and carbs
- Graph 2-4: Snacks' Contributions to Adult Nutrient and Other Food
Component Intake
- Gender analysis
- For men, snacks provide source of fruit
- Graph 2-5: Contributions by Snacks and Other Eating Occasions to Intakes
of Calories and
- MyPyramid Food Groups/Components: Men
- For women, more fruit but more sugar
- Graph 2-6: Contributions by Snacks and Other Eating Occasions to Intakes
of Calories and
- MyPyramid Food Groups/Components: Women
- Socioeconomic factors shaping obesity trend
- Lower incomes = higher obesity rates
- Hispanic culture and practices significantly influence obesity perceptions
- Burst and bust short-time financial cycle leads to food sharing
- In Hispanic communities, feeding children a symbol of nurturing and
achievement
- Obesity not perceived as negative
- Selfperceptions
- of diet quality shift
- Diet self-perception does not match reality
- But change is in the wind
- Worsening diet or greater awareness?
- Awareness tied to HH income
- Restaurant industry growth and the obesity connection
- Frequency of restaurant use correlates with negative diet self-perception
- Fast food correlation even stronger
- Consumers do not associate calorie cost with diet healthfulness
- Eating out and calories: 1 meal out a week = 2 extra pounds a year
- Impact weighted toward specific food groups
- Daypart dependent
- Fat, sugar and obesity
- Diet and health tied to type of restaurant frequented
- Burgers and fries
- Sandwich/sub
- Full-service
- Government and industry initiatives quickly gathering steam
- Patient Protection and Affordable Care Act of 2010
- Health professionals' hopes
- MyPlate
- HealthierUS School Challenge
- Kids LiveWell
- Menu item guidelines
- Guidelines to join the program
- Charging the obese more for healthcare
- Penalties to become the new norm?
Chapter 3: Restaurant Cuisine and Menu Trends
- Introduction
- How to promote health on the menu
- Table 3-1: Successful Health and Nutrition Promotion Strategies, 2011
- Ditch the added sugar
- How much is too much?
- Come out, come out, wherever you are!
- Hold the salt
- Strategy
- The cost savings: $32.1 billion?
- Restaurants on the hook?
- FDA regulation on the horizon?
- On the menu: healthy menu claim analysis
- Healthy menu items forecast to grow
- Menu claims can shape how consumers respond to health
- Studies reinforces power of menu placement
- Healthy menu item placement: an experiment
- Prominence of lower-calorie information and placement next to other
choices matters
- Make " light" the new norm?
- And dump the negative labels!
- Healthy claims: inherent health leads the pack
- Table 3-2: Top Healthy Claims: Restaurant Penetration by Segment, 2011
- Healthy claims: trend leaders
- Table 3-3: Top Healthy Claims: Restaurant Penetration, 2007-11
- Mini trend tapers
- Next step: portion control without labels
- A casual phenomenon
- Table 3-4: Top " Mini" Appetizers & Entrees: Restaurant Penetration by
Segment, 2011
- From mini-quiches to mini-crab cakes
- Table 3-5: Top " Mini" Appetizers & Entrees: Restaurant Penetration,
2007-11
- Mini-desserts: incenting use while limiting food content
- A trend with legs
- Table 3-6: Top " Mini" Desserts: Restaurant Penetration by Segment, 2011
- Infuse the menu with fruit
- Why? Health benefits
- Why? Consumer interest
- Why? Underuse at restaurants
- Why? The USDA says so
- Why? It's a trend in motion
- Top produce trends
- Table 3-7: Top Produce Menu Trends, 2011
- Top fruits on the menu
- Table 3-8: Top 10 Sides: Restaurant Penetration by Segment, 2011
- Top vegeTables on the menu
- Table 3-9: Top 10 Proteins: Restaurant Penetration by Segment, 2011
- What price for health?
- Don't charge me for it
- Table 3-10: Paying for Healthy Items
- Full-service versus limited-service distinction
- Desire for more healthy options
- Recession and food choice
- Result: strong migration to money-saving strategies
- Result: change in restaurant behavior
- But is " healthy" really more expensive?
- Table 3-11: Natural, Free Range & " Any" Entree Pricing by Menu Item
Type, 2011
- Restaurant segment analysis reveals significant price differences
- Table 3-12: Natural, Free Range & " Any" Entree Pricing by Restaurant
Segment, 2011
- " Natural" QSR menu items do exist; but does natural mean " healthy" ?
- Table 3-13: " Natural" Menu Items: Quick-Service Restaurants, 2011
- Family restaurants follow similar suit
- Table 3-14: " Natural" Menu Items: Family Restaurants, 2011
- Restaurants hitting health themes
- Au Bon Pain gives gluten free face time
- Table 3-15: Au Bon Pain Gluten-Free Menu Items, 2011
- Fat free, from fast casual to . . . ice cream
- Table 3-16: Fat Free Menu Items: Selected Examples, 2011
- Sugar free still trying to save desserts
- Table 3-17: Golden Corral Sugar-Free Menu Items, 2011
- Whole grain, meet pizza and more
- Table 3-18: California Pizza Kitchen Whole Grain Menu Items, 2011
- Free range: poultry's domain
- Table 3-19: Heartland Cafe Free Range Menu Items, 2011
- Bar fare and upscale dining
- Table 3-20: Free Range Menu Items: Selected Examples, 2011
- Other menu strategies and introductions
- Quick-service restaurants
- Popeye's Louisiana Kitchen launches Louisiana Leaux
- Boston Market
- Family restaurants
- Denny's Fit Fare update
- Casual restaurants
- Applebee's beefs up Weight Watchers and " Under 500" menu
- Other activity
- Antihealth
- trends still alive and well
- High-fat, high calorie, high sodium dining alive and well across
restaurant segments
- Kids' meals on the health watch
- McDonald's, Burger King, Wendy's, KFC and A&W make the list
- Table 3-21: Five Most Unhealthful Fast-Food Kids Meals, 2010
Chapter 4: Menu Transparency and Regulation
- Introduction
- Menu labeling is upon us
- Patient Protection and Affordable Care Act of 2010
- Health professionals' hopes
- Rationales for change
- More eating out means lower diet quality
- And increases weight
- Consumers underestimate restaurant meal calories
- Kids affected
- Eating out frequently lowers diet quality
- Larger portions = eating more
- Consumers' healthful menu expectations rising?
- Majority of consumers on board with portion size and nutrition labeling
- Not effective: why?
- King County lessons and learnings
- No change in transaction volume or calories per transaction
- Increased consumer awareness
- Consumer confusion
- Health apathy at POS
- Website as knowledge supplement
- Just not paying attention
- A lesson taken from the grocery aisle
- So who will use the labels?
- Education, education, education
- But expect some behavioral change
- 1 in 6 diners alter eating habits because of calorie information
- NPD says calorie information will have little effect on consumer ordering:
we disagree
- Changes in food choices and spend
- Table 4-1: Menu Ordering Behavior, Pre- and Post- Menu Regulation
- Fewer calories at Starbucks
- Lack of transparency will get restaurants nowhere
- Calorie underreporting raises concerns
- Restaurants are starting with an " A"
- Lack of portion uniformity a culprit?
- Menu reformulations: restaurants may follow in food retail's footsteps
- It's been done already: trans fat
- Industry migration to healthier food products
- Restaurants ahead of the curve
- Subway
- Saladworks
- Energy Kitchen
Chapter 5: Consumer Attitudes Toward Diet, Health & Food
- Introduction
- Recession be damned: propensity to health and nutrition is on the upswing
- Few have been ordering healthy items
- But interest in food health is there
- And it's on the upswing
- The upside
- The downside
- Graph 5-1: Food & Diet Propensities: Healthful Propensities, 2007-11
- Thinking more about food content - and acting on it?
- Graph 5-2: Food & Diet Propensities: Indulgence & Dieting, 2007-11
- The context
- Self-care on the upswing
- Graph 5-3: Food & Diet Propensities: Knowledge, Money & Time, 2007-11
Chapter 6: HealthDriven
- Psychographic Analysis
- Meet the psychographic groups
- Health First
- Table 6-1: Health First Psychographic Group: Key Attitudes & Behaviors
- Health Maintainers
- Table 6-2: Health Maintainer Psychographic Group: Key Attitudes &
Behaviors
- Health Endorsers
- Table 6-3: Health Endorsers Psychographic Group: Key Attitudes &
Behaviors
- Carefree Eaters
- Table 6-4: Carefree Eater Psychographic Group: Key Attitudes & Behaviors
- Laying out the demographics
- Table 6-5: Demographic Analysis: Health-Driven Psychographic Groups
- Restaurant usage and usage frequency
- Table 6-6: Health-Driven Psychographic Groups: Restaurant Usage by
Segment Usage
- Frequency
- Restaurant sub-segment by primary cuisine
- Full-service
- Table 6-7: Health-Driven Psychographic Groups: Restaurant Usage by
Full-Service Restaurant
- Segment & Sub-Segment
- Limited service
- Table 6-8: Health-Driven Psychographic Groups: Restaurant Usage by
Limited-Service
- Restaurant Segment & Sub-Segment and by Snack and Beverage Restaurant
- The Kid Factor
- Presence of children
- Table 6-9: Health-Driven Psychographic Groups: Segment Restaurant Usage
Frequency by Presence and Number of Children
- Psychographic groups: Restaurant usage frequency analysis
- Among Health First members, kids make a difference
- Table 6-10: Health First: Segment Restaurant Usage Frequency by Number
of Children
- Among Health Maintainers, large households tip the scales
- Table 6-11: Health Maintainers: Segment Restaurant Usage Frequency by
Number of Children
- Fast food health endorsement tied to usage frequency
- Table 6-12: Health Endorsers: Segment Restaurant Usage Frequency by
Number of Children
- Carefree Eating does not translate to increased visits
- Table 6-13: Carefree Eaters: Segment Restaurant Usage Frequency by
Number of Children
- Restaurant brand preferences
- Health First: limited-service restaurant preferences
- Table 6-14: Health First Psychographic Group: Restaurant Preference by
Fast Food Brand
- Health First: full-service restaurant preferences
- Table 6-15: Health First Psychographic Group: Restaurant Preference by
Full-Service >Restaurant Brand
- Health Maintainers: limited-service restaurant preferences
- Table 6-16: Health Maintainers Psychographic Group: Restaurant
Preference by Fast Food Brand
- Health Maintainers: full-service restaurant preferences
- Table 6-17: Health Maintainers Psychographic Group: Restaurant
Preference by Full-Service Restaurant Brand
- Health Endorsers: limited-service restaurant preferences
- Table 6-18: Health Endorsers Psychographic Group: Restaurant Preference
by Fast Food Brand
- Health Endorsers: full-service restaurant preferences
- Table 6-19: Health Endorsers Psychographic Group: Restaurant Preference
by Full-Service Restaurant Brand
- Carefree Eaters: limited-service restaurant preferences
- Table 6-20: Carefree Eaters Psychographic Group: Restaurant Preference
by Fast Food Brand
- Carefree Eaters: full-service restaurant preferences
- Table 6-21: Carefree Eaters Psychographic Group: Restaurant Preference
by Full-Service Restaurant Brand
Chapter 7: Food Healthfulness and Dining Occasion
- Overview
- Food health attribute analysis: getting a quick bite vs. special occasion
dining
- Fruits and vegeTables and health of highest importance
- But a variety of food health attributes distinguished by eating occasion
- Graph 7-1: Health Attribute Ratings: Quick Bite versus Special Occasion
- Naturally, women ascribe restaurant food attributes with greater importance
- But not across the board
- Women to drive restaurant nutrition change?
- Table 7-1: Health Attribute Ratings by Gender: Quick Bite versus Special
Occasion
- Age analysis
- Table 7-2: Health Attribute Ratings by Age Bracket: Special Occasion
- Table 7-3: Health Attribute Ratings by Age Bracket: Quick Bite
- HH income analysis
- Table 7-4: Health Attribute Ratings by HH Income: Special Occasion
- Table 7-5: Health Attribute Ratings by HH Income: Quick Bite
- Race/ethnicity analysis
- Table 7-6: Health Attribute Ratings by Race/Ethnicity: Special Occasion
- Table 7-7: Health Attribute Ratings by Race/Ethnicity: Quick Bite
Appendix: Obesity Trends: Demographic Analysis
- Introduction
- Obesity and overweight rates for men and women
- Graph 8-1: Age-Adjusted Prevalence of Overweight and Obesity among U.S.
Adults
- Age 20-74 Years: By Gender
- Racial/ethnic differences
- Graph 8-2: Age-Adjusted Prevalence of Overweight and Obesity among U.S.
Adults
- Age 20-74: By Race/Ethnicity
- Children
- Graph 8-3: Obesity among U.S. Children: By Age Group
- Significant regional disparities
- Graph 8-4: Percentage of Obese Adults: By U.S. State, 2010
- A more granular regional perspective
- Graph 8-5: Percentage of Obese Adults: By U.S. County, 2007-08
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