Consumer Tends Presentation Feb 2014
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This document discusses changing consumer trends and their impact on non-commercial foodservice. It notes that healthcare foodservice is projected to grow at the highest rate due to factors like an aging population and increased healthcare spending. Younger generations like Millennials are gaining spending power while facing challenges saving for retirement. There is increasing demand for healthier, locally-sourced, sustainable food options. Social media is influencing food trends which spread rapidly. Non-commercial foodservice must adapt menus and service models to meet evolving consumer expectations around choice, wellness and dining experiences.
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Consumer Tends Presentation Feb 2014
- 1. How Changing Consumer Trends Affect Non-Commercial Foodservice in 2014 and Beyond Taylor Crown Senior Manager Sara Lee Foodservice
- 2. Or… Why We Are All Butlers, How the Automatic Dishwasher Makes That a Bad Thing, and How Paying Attention to Flappy Bird, Seeing the “Invisibly Healthy”, and Ignoring the Cronut Can Help Us to Be Relevant Again & Even Thrive...
- 4. But there’s good news…
- 5. Healthcare foodservice to grow 4.5%...highest rate in Foodservice LTC projected @ 6.5%...
- 6. American College of Healthcare Executives Top Issues #1 Financial Concerns 2011, 2012, 2103
- 8. “College dining is the best forecast for future restaurant trends” -Chef Michial Neal, Lynchburg College
- 9. Generational Demographics Baby Boomers: 1946-1964 ~80million Generation X: 1965-1979 ~46million Millennials: 1980-2000 ~76million
- 11. Predicted to outpace the spending power of the baby boomers by 2018 *according to Oracle
- 15. Wealth- Will we have anything left?
- 16. What about Retirement… $ for Long Term Care?
- 18. 1 in 3
- 20. Hispanic American Consumers: 17% of Americans Buying power grows by 50% to $1.5 trillion by 2015
- 26. Study: Nursing home residents satisfied with overall care, but not with activities and food -McKnights Assisted Living & Long Term Care News August 2013
- 34. Food Court??
- 36. “Segments like Senior and Acute care are evolving. Expectations are such that residents and guests will not accept mediocre food or availability of choices…” -Chuck Goldberg Corporate Director of Sales Development, Non-Commercial Advantage Waypoint
- 41. Food blog?
- 42. Dining App?
- 43. At Univeristy of Missouri Hospital, by focusing on food, including that on patient trays, Customer Satisfaction jumped from 72% to 92%
- 45. Top 10 Big Trends We Won’t Discuss, but You Should Be Thinking About Online Procurement 1. 2. GPO’s 3. Ancient Grains 4. Consolidation 5. Food-related Legislation & Legal Actions 6. Corn! 7. Food Insecurity 8. Climate Change & Drought 9. GMO’s 10. 92% of Eating Establishments to raise prices
- 47. 1%... 20%...
- 49. 275%
- 51. “Long John Silver’s Hoists Jolly Roger in its Sustainable Food Rebranding”
- 52. Chipotle becomes first U.S. restaurant chain to try and rid menu of GMO foods
- 53. “Chick-fil-A Commits to Stop Sales of Poultry Raised With Antibiotics” -February 11, 2014
- 54. “Suit Accuses Kroger of Deceit on How Poultry Was Raised” -February 12, 2014
- 55. “7% of roughly 400 entrees examined at 14 children’s hospitals in California were deemed healthy.” -Journal of Academic Pediatrics
- 56. BOSTON, Md., April 15 (UPI) -- A group of doctors has called on the administrators of 22 hospitals in the United States to remove McDonald's restaurants from their facilities.
- 57. Trends
- 58. “Noncommercial foodservice players are looking to other segments like fast-casual to adopt best practices… More consumers…come to expect better options and operators need to deliver it.” - says Darren Tristano, EVP of Technomic, Inc.
- 61. When is a trend a trend and not a fad?
- 63. Technomic Survey of Top 10 Food Trends for 2014: #4…Creamy, Cheesy, High Fat Goodness
- 64. Technomic Survey of Top 10 Food Trends for 2014: #4…Creamy, Cheesy, High Fat Goodness HUH???
- 65. Trends from Restaurant-Hospitality: #3: “Escape From Deprivation”
- 66. Stealth Health
- 67. “when consumers are presented with provocative menu descriptions that focus on taste, flavors and ingredients, they will often rate the more healthful items as highly desirable” -Restaurant-Hospitality.com
- 70. 57% of consumers have bought prepared foods from a C-Store
- 71. Snack, 21 Evening, 27 Mid-Day, 25 Morning, 27 Annual Meals as %
- 72. “Every daypart is a snack-part”
- 74. Daytime=“Good For Me” Food
- 77. Today’s Consumer Wellness… “The Personal IS Political” Educated & Engaged in food Wealth changes & then changes demand patterns Occasions Susceptible to viral trends, accelerated through SM Connected…so why not connect to them?
- 78. So what does all this have to do with Flappy Bird???
- 79. Let’s keep in touch… Twitter: @taylorcrown Blog: www.taylorcrown.com/blog To read more on these topics: www.evernote.com/pub/tcrown/shrspeech Email: taylor.crown@hillshirebrands.com Cell: 540.354.9881 Thank you!
Editor's Notes
- Flappy bird, a game by a Vietnamese developer, was making $50,000 per DAY in advertising revenue when the developer pulled the game from circulation because he felt overwhelmed by the attention.
- Turn of the 20th century in England there were 35mm population, 1.5mm domestic servents. 4% of the population. Bigger than any other single industry. Yet due to technological innovations changes, changes in demographics (of both employer and employee), and shifts in lifestyles, their jobs were obsolete.
- Long term, the move away from domestic service was positive, increasing upward mobility, ending the brutality of domestic service that comes when the supply outstrips demand. Whether we are talking about our careers, our jobs, or our businesses, if we want to avoid the fate of the butlers, its important
- Restaurant foodservice predicted to be flat, at best, with rising food costs a bad equation…
- Demographics: Changing generations, Geographical Shifts, WealthTechnology: Online procurement (& disintermediation), Social Media (as a trend-accelerator), Viral Trends, “The Rise of the Vocal Minority”, Operational changes in HC/NonCom Foodservice.Lifestyle/Interests: “Consumer Trends”- Culinary, Occasions for dining, Wellness…or not
- Frozen sushi, targeting C&U, but High Schools ended up being the biggest customer base. Where will they be in 5 years?
- Rising costs of food, with latent under-employment amongst millennials, could lead to declines in food purchases.
- $3 trillion in worldwide ‘paper’/stock wealth destroyed in Jan 2014 due to stock market declines. Americans have never let food costs rise faster than our incomes…
- These are record balances
- 1 in 3 rural counties are dying. Death rate exceeds birth rate. In-migration to urban areas has increased over last decade
- 46% of Hispanic Population, vs 33% of general population, say that eating in a foodservice establishment that is “family friendly” is important when deciding when to eat. 44% are driven to make foodservice eating decisions based on Spanish language advertising.
- This chart shows how changing demographics can move food trends in a major way
- Shift from institutional, “hospital food” to “restaurant quality”Operational Changes Online procurementAccess to pricing informationGrowth in GPO’s
- VT, already in the top 10 best C&U foodservice, built Turner Place. They get 50,000 customers per week. Although there has been some attrition from other dining facilities, overall dining transactions are up 12%... Students must make reservations at this “eatertainment” facility.
- VT, already in the top 10 best C&U foodservice, built Turner Place. They get 50,000 customers per week. Although there has been some attrition from other dining facilities, overall dining transactions are up 12%... Students must make reservations at this “eatertainment” facility.
- Yes, they even sell whole lobster. And london broil. And 18 different national and internationally branded concepts. Why? How? Because Millenials like their food, and they’ve got money to spend.
- In House Sushi chef @ Rex Health UNC Hospital, doing a customer day
- From salad bar at Rex Health
- Social media, constant connections has led to what otherwise might be small groups to have outsized attention. Gluten Free is a great example, but then think Paleo diet, vegan. Do you treat GF as an allergen, like U of MD or U of R? Or do you engage them as a potential niche demographic? Gluten Friendly… example of Domino’s. W&L Sororities…1 is Gluten Friendly, others are not. Other examples: people concerned with GMO’s,
- Estimated 1% of Americans have Celiac’s disease, another 20% have a sensitivity to gluten.
- Gluten Free menued items increased by 275% from 09 to 12.
- So, its more important to have a strategy, stick to it, then to stick to someone else’s formula. California Pizza Kitchen, Texas Roadhouse, Dominoe’s all bungled this at first. But they can’t afford to ignore it.
- Even though reports seem to prove that GMO has no negative effects, and in fact allows for greater crop efficiency…
- Delhaize
- The Cronut. Google search for “food trends” = 536 million responses
- Top items consumed away from home.One of the biggest losers is soft drinks, which have declined by 9 percentage points since 2000. Note Pepsi, whos CEO is moving them towards “healthy” foods. Somewhat ironic. Yogurt, however, has had one of the largest increases, up 14 percentage points in the same period.
- “Trendy” foods like Humus, Sushi, Quinoa are not up significantly, whereas Yogurt is up dramatically. Whats a trend vs a fad? Or do the trends take a while to change with demographics, like Hot Sauce??
- Well, some of the answer to this could be daypart, Occasion, and CONTEXT
- “Healthy” Chips: Sweet potato, black bean, quinoa, kale…..
- Grab & Go at Turner Place, VT. What I want, where I want it.
- By Daypart
- Consumers want to eat what they want, when they want it, how they want it. “Every daypart is a snack part”
- Food is the most re-pinned category on Pinterest
- Chasing fads will tire you out, keep your eye off the ball. Awareness of long term shifts, changes in the macro environment, and consumer trends, will create opportunities.