Best Report Ever:-Trends in snacking and value menus in restaurants us - june 2013 by MarketResearchReports.biz

  • 98 views
Uploaded on

Consumers are shifting the way they use foodservice. Instead of large meals, they are tending to snack more. This is a reflection of the economy, as well as their focus on health concerns. Consumers …

Consumers are shifting the way they use foodservice. Instead of large meals, they are tending to snack more. This is a reflection of the economy, as well as their focus on health concerns. Consumers are also using snacking as a way to socialize, choosing snacks rather than meals and sharing items.
To Read The Complete Report Kindly Visit: http://www.marketresearchreports.biz/analysis/169928
For All Latest Reports Kindly visit: http://www.marketresearchreports.biz

More in: Business , Technology
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
98
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
1
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. Trends in Snacking and Value Menus in Restaurants - US - June 2013Consumers are shifting the way they use foodservice. Instead of large meals, they are tending to snack more.This is a reflection of the economy, as well as their focus on health concerns. Consumers are also usingsnacking as a way to socialize, choosing snacks rather than meals and sharing items.Understanding how consumers are using restaurants in terms of what they are ordering, from where, and whatelse they would like to see on the menu can help restaurants remain competitive. Finding the right balance ofprice, health, and item type to meet the social and other snacking needs is keeping restaurants up at night.table Of Contetnscope And Themeswhat You Need To Knowdefinitiondata Sourcesmintel Menu Insightsconsumer Survey Dataadvertising Creativeabbreviations And Termsabbreviationstermsexecutive Summarythe Marketfigure 1: U.s. Foodservice Snack Sales And Fan Chart Forecast Of Market, At Current Prices, 2007-17market Driversopportunitiesmenu Strategiesfigure 2: Segment Breakdown Of Menu Items Priced $0.99 Or Less, By Incidence, Q1 2010-13figure 3: Top 10 Menu Items Priced $0.99 Or Less, By Incidence, Q1 2010-13the Consumerfigure 4: Desired Snack Additions At Restaurants, March 2013figure 5: Drivers For Snacking At Restaurants, March 2013consumer Attitudesfigure 6: Agreement With Attitudes Toward Snacking At Restaurants, March 2013what We Thinkissues And Insightshow To Meet The Needs Of Consumers As They Shift Toward A Snack Culturethe Issuesthe ImplicationsTrends in Snacking and Value Menus in Restaurants - US - June 2013
  • 2. how Socialization Affects Menu Offerings And How Items Are Consumedthe Issuesthe Implicationshow Health Impacts Restaurant Snacking In Terms Of Items And Usagethe Issuesthe Implicationsthe Price Value Proposition That Attracts Patrons And Drives Consumptionthe Issuesthe Implicationsinnovators And Innovationssauce Customizationbetter-for-you Itemson-the-go Optionssmall Plates And Sharable Itemslate-night Snackingdollar And Value Menustechnology2012 Technology Trendsmobile Appstrend Applicationstrend: Minimize Memarket Size And Forecastkey Pointsfoodservice Snacking Sales And Forecast Of Marketfigure 7: Total U.s. Foodservice Snack Sales And Forecast Of Market, At Current Prices, 2007-17figure 8: Total U.s. Foodservice Snack Sales And Forecast Of Market, At Inflation-adjusted Prices, 2007-17fan Chart Forecastfigure 9: U.s. Foodservice Snack Sales And Fan Chart Forecast Of Market, At Current Prices, 2007-17market Driverseconomic Indicatorsgovernment Legislationobesity And Diabetesrising Commodity Pricesyounger Consumers Lead The Snacking InitiativeTrends in Snacking and Value Menus in Restaurants - US - June 2013
  • 3. competitive Contextgrocery Storesconvenience Storesfood Truckskiosks And Walk-upsmarketing Strategiesoverview Of The Brand Landscapetelevision Advertisementsmcdonald’ssharable Limited-time Offersfigure 10: Mcdonald’s Television Ad, June 2012side Items In The Spotlightfigure 11: Mcdonald’s Television Ad, January 2013$3 Value Mealsfigure 12: Mcdonald’s Television Ad, February 2013breakfast Value Menu Itemsfigure 13: Mcdonald’s Television Ad, January 2013sharing Multiple Waysfigure 14: Mcdonald’s Television Ad, January 2013extra Value Menufigure 15: Mcdonald’s Television Ad, July 2012discountingentertainment Advertisingsweepstakes And Samplesbillboard Advertisingfigure 16: New York City Health Department Portion Size Billboard, January 2012social Mediafigure 17: Snack Usage By Type Of Restaurant, By Visits Of Social Media Websites, March 2013menu Analysis – Snack Strategiesquick Service Restaurantsfast Casual Restaurants And Coffeehousescasual Dining Restaurantsmenu Insights Analysis – Value Pricingeconomy Menu Level ($0.99 Or Less)figure 18: Segment Breakdown Of Menu Items Priced $0.99 Or Less, By Incidence, Q1 2010-13figure 19: Menu Section Of Menu Items Priced $0.99 Or Less, By Incidence, Q1 2010-13figure 20: Top 10 Menu Items Priced $0.99 Or Less, By Incidence, Q1 2010-13dollar Menu Level ($1-1.99)figure 21: Segment Breakdown For Menu Items Priced $1-1.99, By Incidence, Q1 2010-13figure 22: Menu Section Of Menu Items Priced $1-1.99, By Incidence, Q1 2010-13figure 23: Top 10 Menu Items Priced $1-1.99, By Incidence, Q1 2010-13Trends in Snacking and Value Menus in Restaurants - US - June 2013
  • 4. value Menu Level ($2-3.99)figure 24: Segment Breakdown Of Menu Items Priced $2-3.99, By Incidence, Q1 2010-13figure 25: Menu Sections Of Menu Items Priced $2-3.99, By Incidence, Q1 2010-13figure 26: Top 10 Menu Items Priced $2-3.99, By Incidence, Q1 2010-13extra Value Menu Level ($4-5.99)figure 27: Segment Breakdown For Menu Items Priced $4-5.99, By Incidence, Q1 2010-13figure 28: Menu Section For Menu Items Priced $4-5.99, By Incidence, Q1 2010-13figure 29: Top 10 Menu Items Priced $4-5.99, By Incidence, Q1 2010-13snack Usage By Type Of Restaurantkey Pointsquick Service And Casual Dining Restaurants Are Most Popular For Snackingfigure 30: Snack Usage By Type Of Restaurant, By Gender, March 2013figure 31: Snack Usage By Type Of Restaurant, By Age, March 2013figure 32: Snack Usage By Type Of Restaurant, By Household Income, March 2013figure 33: Snack Usage By Type Of Restaurant, By Hispanic Origin, March 2013changes In Snacking Behavior At Restaurantskey Pointshalf Of Respondents Have Maintained Similar Snacking Behavior To Last Yearfigure 34: Changes In Snacking Behavior At Restaurants, March 2013women Are Budget- And Health-conscious Snackersfigure 35: More Changes In Snacking Behavior At Restaurants, By Gender, March 2013young Consumers Are The Most Likely To Have Increased Snacking Behaviorfigure 36: More Changes In Snacking Behavior At Restaurants, By Age, March 2013hispanics Increased The Number Of Items Purchased Per Snack Occasionfigure 37: More Changes In Snacking Behavior At Restaurants, By Hispanic Origin, March 2013snacks Ordered At Restaurantskey Pointssides, Appetizers, And Caffeinated Drinks Are Used Most Often For Snackswomen Prefer Small, Healthy Items While Men Prefer To Snack On Entréesfigure 38: Types Of Snacks Typically Ordered, By Gender, March 2013younger Consumers Prefer Healthy Drinks And Appetizers As Snacksfigure 39: Types Of Snacks Typically Ordered, By Age, March 2013hispanics Are More Likely To Order Desserts And Healthy Drinks As Snacksfigure 40: Types Of Snacks Typically Ordered, By Hispanic Origin, March 2013desired Snack Additions At Restaurantskey Pointswomen Want Healthy, Calorie-restricted Items In A Variety Of Portion Sizesfigure 41: Desired Snack Additions At Restaurants, By Gender, March 2013younger Consumers Seek Customized, Energy-boosting, Sharable SnacksTrends in Snacking and Value Menus in Restaurants - US - June 2013
  • 5. figure 42: Desired Snack Additions At Restaurants, By Age, March 2013drivers For Snacking At Restaurantskey Pointswomen Snack To Socialize, While Men Snack When Bored Or Time-crunchedfigure 43: Drivers For Snacking At Restaurants, By Gender, March 2013young Consumers Let Others Dictate Snack Visits And Get Energy Boostsfigure 44: Drivers For Snacking At Restaurants, By Age, March 2013hispanics Use Snacks As Meal Replacements And Like To Try New Itemsfigure 45: Drivers For Snacking At Restaurants, By Hispanic Origin, March 2013attitudes Toward Snacking At Restaurantskey Pointsconsumers Are Concerned With Health And Price For Restaurant Snackswomen Are Concerned With Health And Budget, While Men Want Hot Snacksfigure 46: Agreement With Attitudes Toward Snacking At Restaurants, By Gender, March 2013younger Consumers Snack More And Seek Healthful And Sharable Itemsfigure 47: Agreement With Attitudes Toward Snacking At Restaurants, By Age, March 2013affluent Consumers Want Healthy Items, Low-income Consumers Seek Valuefigure 48: Agreement With Attitudes Toward Snacking At Restaurants, By Household Income, March 2013hispanics Want More Kids’, Midmorning, And Multiple-piece Snacksfigure 49: Agreement With Attitudes Toward Snacking At Restaurants, By Hispanic Origin, March 2013cluster Analysiscluster 1: Status Quosdemographicscharacteristicsopportunitysnack Attackers: Snack Attackersdemographicscharacteristicsopportunitycluster 3: Meh Maxsdemographicscharacteristicsopportunitycluster 4: Average Joesdemographicsopportunitycluster 5: Health Nutsdemographicscharacteristicsopportunitycluster Characteristic TablesTrends in Snacking and Value Menus in Restaurants - US - June 2013
  • 6. figure 50: Target Clusters, March 2013figure 51: Snack Usage By Type Of Restaurant, By Target Clusters, March 2013figure 52: More Changes In Snacking Behavior At Restaurants, By Target Clusters, March 2013figure 53: Types Of Snacks Typically Ordered, By Target Clusters, March 2013figure 54: Desired Snack Additions At Restaurants, By Target Clusters, March 2013figure 55: Drivers For Snacking At Restaurants, By Target Clusters, March 2013figure 56: Agreement With Attitudes Toward Snacking At Restaurants, By Target Clusters, March 2013cluster Demographic Tablesfigure 57: Target Clusters, By Demographic, March 2013cluster Methodologyappendix – Additional Tablesfigure 58: More Changes In Snacking Behavior At Restaurants, By Household Income, March 2013figure 59: Drivers For Snacking At Restaurants, By Household Income, March 2013figure 60: Types Of Snacks Typically Ordered, By Household Income, March 2013figure 61: Desired Snack Additions At Restaurants, By Household Income, March 2013figure 62: Desired Snack Additions At Restaurants, By Hispanic Origin, March 2013appendix – Market Driversconsumer Confidencefigure 63: University Of Michigan’s Index Of Consumer Sentiment (ics), 2007-13unemploymentfigure 64: U.s. Unemployment Rate, By Month, 2002-13figure 65: U.s. Unemployment And Underemployment Rates, 2007-13figure 66: Number Of Employed Civilians In U.s., In Thousands, 2007-13food Cost Pressuresfigure 67: Changes In Usda Food Price Indexes, 2011 Through April 25, 2013obesityfigure 68: U.s. Obesity, By Age Group, 2008 And 2012childhood And Teen Obesity—highest In Decadesfigure 69: Prevalence Of Obesity Among Children And Adolescents Aged 2-19, 1971-2010racial, Ethnic Population Growthfigure 70: Population By Race And Hispanic Origin, 2008, 2013, And 2018figure 71: Households With Children, By Race And Hispanic Origin Of Householder, 2012shifting U.s. Demographicsfigure 72: Population, By Age, 2008-18figure 73: Households, By Presence Of Own Children, 2002-12appendix – Trade AssociationsMarket Research Report(http://www.marketresearchreports.biz/) Marketresearchreports.biz is the mostcomprehensive collection of market research reports. Marketresearchreports.biz services are especiallydesigned to save time and money of our clients. We are a one stop solution for all your research needs, ourmain offerings are syndicated research reports, custom research, subscription access and consulting services.Trends in Snacking and Value Menus in Restaurants - US - June 2013
  • 7. We serve all sizes and types of companies spanning across various industries.Contact:M/s Sheela,90 State Street,Suite 700,Albany NY - 12207United StatesTel: +1-518-618-1030USA - Canada Toll Free 866-997-4948Email: sales@researchmoz.comWebsite: www.marketresearchreports.bizTrends in Snacking and Value Menus in Restaurants - US - June 2013