Consumer Trends

Consumer trends, insights and preferences

Consumer Trends

Foodservice outlets across the globe see slight growth

Despite most global restaurant and foodservice visits still down, there was slight growth in the quarter ending June 2010 compared to a year ago. The NPD Group found that increased consumer traffic occurred mainly in China and Canada. The economic recovery and increased consumer confidence in China helped spark the boom in foodservice spending while the rest of the world remained relatively stagnant.

Consumer Trends

A growth spurt for catering

Foodservice catering is gathering strength and rebounding, and the forecast looks bright through 2012. Signs of recovery began in 2010, due to aggressive expansion into the catering space by limited-service establishments, the return of business event-driven spending and a healthier consumer outlook.

Tap water is now one of the fastest growing beverages ordered at U.S. restaurants. Conversely, revenue-generating beverages have been declining since 2006. According to market research firm NDP Group, who published the report, Beverages at Foodservice: Satisfying Our Thirst for Beverages.

Among certain demographic groups, lack of appetite and time constraints are leading to a growing population of breakfast skippers. These and other emerging trends spell opportunity for operators and manufacturers, who can fight back with quicker, more efficient breakfast options.

Snacks have become a customer-driven demand in foodservice.

In its report “The Breakfast Club: An Update on Morning Meal Trends,” Datassential unveils the top five fastest-growing breakfast items as yogurt, frittatas, oatmeal, burritos, and huevos rancheros. These trends, according to the report, reflect widespread sub-trends impacting the industry, especially at QSRs and mid-scale establishments.

Smart operators are paying more attention to the beverage side of the menu. Today's customers crave more variety, innovation and flavor—in both alcoholic and non-alcoholic drinks. When concepts satisfy these cravings, they can build traffic, increase profits and stand out from the crowd.

Restaurant loyalty programs often have it all wrong. It’s not about wooing the hot new customer, it’s about loving the one you’re with.

Consumers expect to try something they haven’t tasted before when they visit an independent restaurant, reported Technomic at its MenuMonitor conference.

Cantina was designed as part of a growth plan geared toward capturing millennial consumers. It was important for Taco Bell to win back this audience.

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