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市場調查報告書

食品服務業的未來:食品·飲料的菜單趨勢與市場機會

Future of Foodservice: Food and Beverage Menu Trends & Opportunities

出版商 Packaged Facts 商品編碼 318959
出版日期 內容資訊 英文 150 Pages
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食品服務業的未來:食品·飲料的菜單趨勢與市場機會 Future of Foodservice: Food and Beverage Menu Trends & Opportunities
出版日期: 2014年10月28日 內容資訊: 英文 150 Pages
簡介

要擴大餐廳產業的銷售額,就必須一直配合不斷變化的消費者趨勢。一般認為目前最重要的趨勢包含了健康考量的食物選擇、永續性與環保、文化性變化與對烹調的反映等。

本報告提供餐飲服務業上的菜單趨勢與市場機會相關調查,提供您菜單的選擇與影響因素·動機的鎖定,主要的食品服務經營者菜單結構之案例研究,並彙整其他健康,減肥,永續性與環境,烹調的選擇等相關消費者調查的結果。

第1章 摘要整理

第2章 選擇有健康意識的餐廳

  • 展望
  • 消費者的健康報告卡
  • 「健康」優先
  • 單純計算:體重和卡路里
  • 單純計算:體重和醫療費
  • 餐廳產業的成長和肥胖的相關性
  • 消費者對健康和減肥的態度
  • 健康對菜單選擇帶來的影響
  • 完全天然(All-Natural):速食餐廳的菜單決策最有影響力的用語
  • 速食餐廳的減肥相關的表示
  • 當地產:特別的用餐機會上,決定菜單最有影響力的用語
  • 刊登在菜單上的東西
  • 健康的菜單條款
  • 減肥相關的「低∼」「無∼」選擇
  • Outback Steakhouse
  • The Cheesecake Factory
  • 特別限定服務的餐廳
  • Chick-fil-A
  • Dunkin' Donuts
  • Jamba Juice等

第3章 永續性和環境

  • 展望
  • 永續性:主流課題
  • 消費者對永續性的態度
  • 永續性和產地對菜單的選擇帶來的影響
  • 永續性相關用語在菜單決定上的影響力
  • 刊登在菜單上的東西
  • 餐廳的案例研究:永續性和環境
  • Chipotle Mexican Grill
  • Dunkin' Donuts等

第4章 烹調的革新與文化的變化

  • 展望
  • 文化變化的推動
  • 西班牙裔系美國人的增加之世代性影響
  • 有力的美國女性增加和選項的擴大
  • 消費者對民族料理·非民族料理的興趣
  • 專賣店 vs 大連鎖店
  • 關心的程度:快餐服務 vs 全方位服務餐廳
  • 女性:嘗試各種民族料理的趨勢
  • 青年人:對民族料理表現出各種興趣
  • 烹調的興趣保存了體現消費者的文化性始祖
  • 刊登在菜單上的東西
  • 餐廳菜單的民族料理·非民族料理等

第5章 菜單選擇上的獎勵和菜單的推銷策略

  • 展望
  • 預算的優先性
  • 速食的預算設定所扮演的角色
  • 菜單的價格趨勢
  • 價格趨勢的轉變
  • 菜單的推銷策略
  • 菜單策略:價格
  • 菜單策略:中心菜單以外等

附錄

手法

用語

目錄
Product Code: LA5362638

To grow sales, the restaurant industry must continually adapt to evolving consumer trends. Among the most important trends facing the industry are those associated with healthful eating choices, sustainability and the environment, cultural change and its influence on cuisine innovation, and matching consumers' menu choice decision making with successful menu promotion strategies.

Future of Foodservice: Food and Beverage Menu Trends & Opportunities helps restaurant industry participants adapt to and plan for these important consumer trends. With respect to each of these themes, drawing from consumer survey results and menu databases, this report identifies what consumers want on the menu and what motivates them to try menu items. It also assesses the degree restaurant menus are adapting to those consumer wants and needs, and presents forward-thinking guidance on how restaurants can continue to shape their menus to meet them. Each section of the report includes an "outlook" summary providing forward guidance. To support our analysis, hundreds of menu examples are woven throughout the report.

More specifically, the report:

  • Identifies what motivates consumers to try a menu entrée.
  • Building from proprietary survey results, we assess the degree various menu motivators influence restaurant goers to try new menu entrées. Themes include price, customization, health presence of vegetables, and seasonal items.
  • Analyzes consumer attitudes toward budgeting, the role fast food plays in budgeting, and draws conclusions about the relationship between budgeting and restaurant use.
  • Trends consumer health & diet attitudes and sustainability/environment attitudes over a 10-year period by demographic.
  • Trends menu prices from 2010 to 2014 for selected beverages and food entrees.
  • Examines menu promotional strategies on the menu and "beyond" the menu.
  • Assesses the degree consumers are influenced by healthful menu messaging & sustainability/environmental messaging when making food ordering decisions. Health analysis is framed by three health concepts: inherent health, diet-related health, and lifestyle.
  • Analyzes the degree restaurants are providing healthful menu items (also framed around inherent health, diet-related health, and lifestyle) and sustainability/environmental menu items. It also compares differences between "all" chain and independent restaurants and top chain restaurants.
  • Presents case studies of major chains' health positioning and strategies, built from consumer survey analysis. Heath-driven case studies include Applebee's Neighborhood Grill, Outback Steakhouse, The Cheesecake Factory, Chick-fil-A, Dunkin' Donuts and Jamba Juice. Sustainability case studies include Dunkin' Donuts and Chipotle Mexican Grill.
  • Assesses factors driving cultural change, including demographic trends and projections.
  • Gauges consumer interest in 25 cuisine types. In doing so, we examine consumer interest in trying each cuisine at 1) a fast food restaurant that specializes in that cuisine; 2) a mainstream fast food restaurant chain; 3) a mainstream sit-down restaurant chain; and 4) a sit-down restaurant that specializes in that cuisine.
  • Assesses 1) the degree restaurants are categorized as ethnic and non-ethnic (i.e. that serve a particular featured cuisine) and 2) the degree restaurants serve menu items categorized as ethnic and non-ethnic. In doing so, we analyze 25 different cuisine types.
  • Presents a "consumer health report card," including per capita calorie trending, new menu item calorie trends, obesity trends, and connections between restaurant dining and obesity.

Table of Contents

Chapter 1: Executive Summary

  • Report Scope
  • Report Summary
  • Healthful restaurant choices
    • Consumer health report card
    • Trending consumer health & diet attitudes
    • Degree that health influences menu food choices
    • What's on the menu
    • Restaurant case studies: healthfulness
  • Sustainability and the environment
    • Sustainability: a mainstream concern having clear ramifications for restaurant industry
    • Degree that sustainability & sourcing influences menu food choices
    • What's on the menu
    • Restaurant case studies
  • Cuisine innovation and cultural change
    • Demographics shaping restaurants' future
    • Consumer interest in ethnic and non-ethnic cuisines
    • Ethnic and non-ethnic cuisine representation on restaurant menus
  • Menu choice incentives & menu promotion strategies
    • Price sensitivity and budget prioritization
    • Customization trend remains in full swing
    • We want tasty fruits and vegetables. Do you serve any
    • Navigating menu pricing and promotions

Chapter 2: Healthful Restaurant Choices

  • Outlook
  • The Consumer's Health Report Card
  • Making health a priority
  • Simple math: weight is tied to calories
    • Long-term calories trend: calorie intake jumps almost 25% over 30 years
    • Graph 2-1: Per Capita Caloric Intake by Food Group: Number of Calories, 1970-2010
    • Graph 2-2: Per Capita Caloric Intake by Food Group: Share of Total Calories, 1970-2010
    • Near-term trend: calorie intake on the decline
    • Table 2-1: Caloric Intake by Food Group: Number of Calories, 2010-2012
    • Near-term obesity trends suggest mixed results
    • Graph 2-3: Percent of Overweight and Obese Adults, Including Obesity by Class, 1988-1994 to 2009-2012
    • New menu introductions suggest restaurant chains may be turning a corner
  • Simple math: weight is tied to huge healthcare costs
  • Restaurant industry growth and the obesity connection
    • Frequency of restaurant use correlates with negative diet self-perception
    • Fast food correlation even stronger
    • Eating out and calories: 1 meal out a week = 2 extra pounds a year
    • Diet and health tied to type of restaurant frequented
  • Trending consumer health & diet attitudes
    • The more things change, the more they stay the same
    • Quick-service restaurants increasingly given "junk food" status
    • Table 2-2: Consumer Health & Diet Attitudes, Agree a Lot & Any Agree, 2004-2014
    • Women demonstrate definitive views towards health and diet
    • Quick-service restaurants vulnerable to losing female patrons
    • But don't overlook men
    • Table 2-3: Consumer Health & Diet Attitudes, Agree a Lot, by Gender, 2004 vs. 2014
    • Time pressed rationales related to health and diet skew towards youth
    • Continued need for QSRs to take page from fast casual
    • Table 2-4: Consumer Health & Diet Attitudes, Agree a Lot, by Age, 2004 vs. 2014
    • Less affluent households are most likely to say they don't have the time to eat healthy
    • Table 2-5: Consumer Health & Diet Attitudes, Agree a Lot, by HH Income, 2004 vs. 2014
    • Hispanics and blacks agree fast food is all junk
    • Table 2-6: Consumer Health & Diet Attitudes, Agree a Lot, by Race/Ethnicity, 2004 vs. 2014
    • Less affluent families struggle with finding time to prepare/eat healthy meals
    • Table 2-7: Consumer Health & Diet Attitudes, Agree a Lot: Married with Children, by HH Income, 2004 vs. 2014
  • Degree that health influences menu food choices
    • Introduction
    • Restaurant health positioning
  • All natural: top health term influencing decisions at fast food restaurants
    • Claim ambiguity provides opportunity
    • Restaurants executing on the claim
  • Diet-related claims at fast food restaurants
    • Drawing the line on calories and fat
    • Graph 2-4: Healthy Terms: Degree of Influence on Food Choice, When On-the-Go at Fast Food Restaurant, 2014
  • Locally grown: top health term influencing decisions for special occasion
    • Restaurants executing on the claim
    • Graph 2-5: Healthy Terms: Degree of Influence on Food Choice, For Special Celebration at Nice Restaurant, 2014
  • Weighing low-/no- and inherent health
    • On-the-go at quick-service restaurants: inherent health
    • Table 2-8: Inherently Healthy Menu Terms: Degree of Influence on Food Choice When On-the-Go at
    • Fast Food Restaurant, by Demographic, 2014
    • On-the-go at quick-service restaurants: diet-related claims
    • Navigating gender
    • Table 2-9: Low-/No- Healthy Menu Terms: Degree of Influence on Food Choice When On-the-Go at
    • Fast Food Restaurant, Part I, by Demographic, 2014
    • Generational differences
    • Table 2-10: Low-/No- Healthy Menu Terms: Degree of Influence on Food Choice When On-the-Go at
    • Fast Food Restaurant, Part II, by Demographic, 2014
    • On-the-go at quick-service restaurants: Lifestyle terms
    • Table 2-11: Vegan and Vegetarian Menu Terms: Degree of Influence on Food Choice When On-the-Go at
    • ast Food Restaurant, by Demographic, 2014
  • What's on the menu
    • Table 2-12: Percent of Restaurants Serving Healthy Menu Items, by Menu Item Term, 2014
  • Inherently healthy menu items
    • The wide view: chains and independents
    • Table 2-13: Percent of Restaurants Serving Inherently Healthy Menu Items, by Restaurant Segment & Menu Item Term, 2010-2014
    • The narrow view: top chains
    • Table 2-14: Percent of Top Restaurant Chains Serving Inherently Healthy Menu Items, by Restaurant Segment & Menu Item Term, 2010-2014
  • Diet-related "low-/no-" menu items
    • The wide view: chains and independents
    • Table 2-15: Percent of Restaurants Serving Low-/No- Healthy Menu Items, by Restaurant Segment & Menu Item Term, 2010-2014
    • The narrow view: top chains focus on low/no- fat
    • Table 2-16: Percent of Top Restaurant Chains Serving Low-/No- Healthy Menu Items, by Restaurant Segment & Menu Item Term, 2010-2014
    • Restaurant case studies: healthfulness
    • Full-service restaurants
    • Applebee's Neighborhood Grill
    • Table 2-17: Applebee's Neighborhood Grill: Consumers Who Visit & Visit Most, by Demographic, 2014
    • Table 2-18: Consumers Who Visit Applebee's Neighborhood Grill Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014
  • Outback Steakhouse
    • Table 2-19: Outback Steakhouse: Consumers Who Visit & Visit Most, by Demographic, 2014
    • Table 2-10: Consumers Who Visit Outback Steakhouse Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014
  • The Cheesecake Factory
    • Table 2-21: The Cheesecake Factory: Consumers Who Visit & Visit Most, by Demographic, 2014
    • Table 2-22: Consumers Who Visit The Cheesecake Factory Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014
  • Limited-service restaurants
  • Chick-fil-A
    • Table 2-23: Chick-fil-A: Consumers Who Visit & Visit Most, by Demographic, 2014
    • Table 2-24: Consumers Who Visit Chick-fil-A Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014
  • Dunkin' Donuts
    • Table 2-25: Dunkin' Donuts: Consumers Who Visit & Visit Most, by Demographic, 2014
    • Table 2-26: Consumers Who Visit Dunkin' Donuts Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014
  • Jamba Juice
    • Table 2-27: Jamba Juice: Consumers Who Visit, by Demographic, 2014
    • Table 2-27: Jamba Juice: Consumers Who Visit, by Demographic, 2014
    • Table 2-28: Consumers Who Visit Jamba Juice Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014

Chapter 3: Sustainability and the Environment

  • Outlook
  • Sustainability a mainstream issue
  • Trending consumer sustainability attitudes
    • Table 3-1: Consumer Environmental Attitudes, Agree a Lot & Any Agree, 2004-2014
  • Degree that sustainability & sourcing influences menu food choices
    • Introduction
  • Green movement gives rise to sustainability and food sourcing of menu items
    • Looking local
    • Taking it a step farther: site-grown produce
  • Sustainability terms influencing menu decisions
    • Graph 3-2: Sustainability & Sourcing Menu Terms: Degree of Influence on Food Choice When On-the-Go at Fast Food Restaurant, by Demographic, 2014
  • What's on the menu
    • The wide view: chains and independents
    • Table 3-3: Percent of Restaurants Serving Sustainable and Sourced Menu Items, by Restaurant Segment & Menu Item Term, 2010-2014
    • The narrow view: top chains
    • Table 3-4: Percent of Top Restaurant Chains Serving Sustainable and Sourced Menu Items, by Restaurant Segment & Menu Item Term, 2010-2014
    • Cause marketing enhances green position
  • Restaurant case studies: sustainability and the environment
  • Chipotle Mexican Grill
    • Competitive differentiation: food culture
    • Embodied in a menu manifesto
    • Targeting vegans
    • Beyond the menu
    • Meeting customer
    • Table 3-5: Chipotle Mexican Grill: Consumers Who Visit & Visit Most, by Demographic, 2014
    • Health-forward
    • Table 3-6: Consumers Who Visit Chipotle Mexican Grill Most: Health & Diet, Inherent Health, Calorie Attitudes: Any Agree/Strongly Agree, 2014
    • Not environmental zealots
    • Table 3-7: Consumers Who Visit Chipotle Mexican Grill Most: Sustainability Attitudes: Any Agree/Strongly Agree, 2014
  • Dunkin' Donuts
    • Competitive differentiation: coffee-driven convenience and speed of service
    • Table 3-8: Dunkin' Donuts: Consumers Who Visit & Visit Most, by Demographic, 2014
    • An enviro-friendly user base
    • Catered to with recent beverage introductions
    • But wider sustainability initiatives still a couple of years away
    • Table 3-9: Consumers Who Visit Dunkin' Donuts Most: Sustainability Attitudes: Any Agree/Strongly Agree, 2014

Chapter 4: Cuisine Innovation and Cultural Change

  • Outlook
  • Driving cultural change
  • An increasingly Hispanic America has generational implications
    • Graph 4-1: U.S. Hispanics: Total Population & Share of <18s, 18-64s & 65s, 2012-2060
    • Making household income gains-but not at all income levels
    • Table 4-1: Hispanic Mean Household Income as Percentage of U.S. Mean Household Income, by Income Quintile, 1994-2013
  • An increasingly empowered female America gives women greater choice
    • But rosy trends belie continued income gap
    • Table 4-2: Mean Income Earned by Women as Percentage Earned by Men, 1994-2013
    • Advanced schooling to the rescue
    • Table 4-3: Postsecondary Degrees Conferred, by Type and by Gender, 2007-2008 to 2016-2017
  • An aging America tilts population further toward 65+s
    • Graph 4-2: U.S. Adults Aged 65+: Share of Total Population and Adult Population: 2012-2060
  • Consumer interest in ethnic and non-ethnic cuisines
    • Introduction
  • At restaurant cuisine specialist versus mainstream chain
    • Table 4-4: Consumer Interest in Specific Cuisines: Quick-Service Restaurants and Full-Service Restaurants that Specialize in Cuisine vs. Mainstream Chains, 2014
  • Degree of interest: quick-service versus full-service restaurants
    • Table 4-5: Consumer Interest in Specific Cuisines: Quick-Service Restaurants and Full-Service Restaurants that Specialize in Cuisine vs. Mainstream Chains, Indexed, 2014
  • Interest in ethnic & non-ethnic cuisine: demographic analysis
  • Women are more willing to try a variety of ethnic cuisines
    • Table 4-6: Consumer Interest in Specific Cuisines: Quick-Service Restaurants and Full-Service Restaurants that Specialize in Cuisine vs. Mainstream Chains, by Gender, 2014
  • Young generations show diverse interest in ethnic cuisine
    • Table 4-7: Consumer Interest in Specific Cuisines: Quick-Service Restaurants that Specialize in Cuisine vs. Mainstream Chains, by Gender, 2014
  • Consumers remain interested in cuisines that embody their cultural roots
    • Table 4-8: Consumer Interest in Specific Cuisines: Quick-Service Restaurants that Specialize in Cuisine vs. Mainstream Chains, by Gender, 2014
  • What's on the menu
  • Ethnic and non-ethnic cuisine representation on restaurant menus
    • Introduction
    • Availability of ethnic and non-ethnic cuisine restaurants is fairly balanced
    • Table 4-9: Percent of Restaurants Serving Cuisine & Percent of Dishes Featuring Cuisine, by Cuisine Type: All Restaurants vs. Chain Restaurants, 2014
  • The wide view: chains and independent ethnic cuisine cross-pollination trends
    • Table 4-10: Percent of Restaurants Serving Cuisine & Percent of Dishes Featuring Cuisine, by Cuisine Type: All Restaurants vs. Chain Restaurants, 2014
  • The narrow view: top chain ethnic cuisine cross-pollination trends
  • Mexican on chain menus
    • Table 4-11: Percent of Top Chain Restaurants Serving Mexican Cuisine, by Restaurant Cuisine Type, 2014
  • Mediterranean on chain menus
    • Table 4-12: Percent of Top Chain Restaurants Serving Mediterranean Cuisine, by Restaurant Cuisine Type, 2014
  • Southwest on chain menus
    • Table 4-13: Percent of Top Chain Restaurants Serving Southwest Cuisine, by Restaurant Cuisine Type, 2014
  • Thai on chain menus
    • Table 4-14: Percent of Top Chain Restaurants Serving Thai Cuisine, by Restaurant Cuisine Type, 2014

Chapter 5: Menu Choice Incentives & Menu Promotion Strategies

  • Outlook
  • New menu motivation: fast food and full service restaurants
    • Pricing pressure still quite relevant
    • Customization trends maintains steam
    • Health is a factor
    • Graph 5-1: Menu Entrée Motivators: Quick-Service Restaurants vs. Full-Service Restaurants, 2014
    • Quick-service restaurants
    • Graph 5-2: Quick-Service Restaurant Menu Entrée Motivators: Percent Agreement & Mean Agreement, 2014
    • Full-service restaurants
    • Graph 5-3: Full-Service Restaurant Menu Entrée Motivators: Percent Agreement & Mean Agreement, 2014
    • Age
    • Table 5-1: Menu Entrée Motivators: Quick-Service Restaurants vs. Full-Service Restaurants, by Age, 2014 . 128 Race/ethnicity
    • Table 5-2: Menu Entrée Motivators: Quick-Service Restaurants vs. Full-Service Restaurants, by
    • Race/Ethnicity, 2014
  • Prioritizing the budget
    • Table 5-3: Percent of Consumers Who Identify Budgeting as Top Priority, 2014
  • Role of fast food in budgeting
    • Table 5-4: Eating Fast Food Helps Me Stay in My Budget: Agree a Lot & Any Agree, By Demographic, 2014
    • If fast food is in the plan, it's used more often
    • Table 5-5: Eating Fast Food Helps Me Stay in My Budget: Agree a Lot & Any Agree, By Monthly Frequency of Fast Food Restaurant Use, 2014
  • Menu pricing trends
  • Pricing trends over time
    • Table 5-6: Iced Tea & Iced Coffee Price and Price Change, by Restaurant Segment, 2010-2014
    • Table 5-7: Burger & Chicken Sandwich Price and Price Change, by Restaurant Segment, 2010-2014
  • Menu promotional strategies
  • Menu strategy: price
    • Quick-service snacking and value menus
    • Full-service meal deals
  • Menu strategy: Beyond the core menu
    • The beverage menu
    • The kids' menu
    • Late night menu
  • Appendix
  • Methodology
  • Consumer survey methodology
  • Report table interpretation
    • Color coding
    • Indexing
  • Terms and definitions
    • Supermarkets
    • Restaurant categories
    • Limited-service restaurant definitions
    • Full-service restaurant definitions
    • Other definitions
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