速食的變遷:食用體驗，食品，永續相關消費者見解的分析

本報告以速食的變遷為焦點，提供快速服務餐廳為了合理化流程採用科技，如何開始消除 "提供垃圾食品" 的印象的調查，主要的消費者趨勢，革新趨勢，由於大流行造成的消費者認識及行動的變化，案例研究，永續性趨勢等相關彙整。

購買的理由

• 揭示消費者頻繁利用QSR和快餐店的理由
• 促進革新的可能性得獲最高主要消費者趨勢相關的洞察
• 將創新產品與特定消費者趨勢和偏好聯繫起來，揭示其背景

目錄

• 簡介
• 食用體驗
• 食品
• 永續性
• 外帶

附錄

This report studies how quick service restaurants have started to shed their image of serving 'junk food' by adopting technology to streamline their processes

The report outlines the key consumer and innovation trends currently impacting the global QSR & fast food channel. It addresses how the pandemic changed consumers' perceptions and behavior and how these gave way to a global evolution from 'junk food' restaurants to health- and environmental-conscious brands. Analysis also extends to case studies and sustainability trends, as well as future-focused insight that indicates prospective growth drivers for the sector.

Scope

• Influenced by the low footfall in their outlets, due in part to the pandemic, fast food brands have opted for digitalization to stay in touch with their consumer base.
• The health & wellness trend has also swayed these brands to develop plant-based menu items to reach a wider audience.
• The rise of food delivery apps has been changing the restaurant industry over the past few years, allowing businesses to target delivery at lower costs and expand their footprint more easily, and helping them connect to customers especially during lockdowns.
• The demand for transparency has also pushed QSRs to be more sustainable and adopt green policies
• Digitalization and automation are key considerations in the long-term strategy of making the QSRs more effective and sustainable.

Reasons to Buy

• Identify the reasons underpinning consumers' inclination to frequent QSRs and fast food restaurants.
• Gain insight into the key consumer trends that are most likely to drive innovation.
• Put innovative products into context by connecting them to specific consumer trends and preferences.

Table of Contents

Table of Contents

• Introduction
• Eating Experience
• Food
• Sustainability
• Take-outs

Appendix