Upload
others
View
1
Download
0
Embed Size (px)
Citation preview
Joseph Pawlak
Managing Principal
July 29, 2017
Let’s Talk About Trends, Baby!
Let’s Talk About Trends!!
• Major trends impacting the
industry today, into the future
• Special look at the consumer
of tomorrow…college students
• Special treat: panel discussion
with college students, execs
2
3
Demand Will Grow for
Healthy Fare at
Foodservice
• Many dimensions to
healthy
• Healthy + tasty
important
• Transparency
critical
Various Dimensions of Healthy Today
4
Technical Qualitative Product/ingredients
• Low fat
• Low calories
• Low sodium
• Gluten-free
• High in vitamins
• Fresh
• Clean
• Local
• Wholesome
• Natural
• Fruits/vegetables
• Salads
• Organic
• Whole wheat
Organic Produce Increase Supports Healthier
Food Demand
43%
29% 22%
8% 7% 6% 6%
Beet saladappetizer
Asian saladappetizer
Caesarsalad
Asian saladentree
Specialtysalad
appetizer
Cobbsalad
House/side salad
Organic salad growth
2016-2017
Base: Menus pulled across U.S. 7,042 commercial operators
YOY Menu Mentions – at least (4) 2016 mentions required for consideration
Source:MenuMonitor Research Conducted By Technomic on Behalf of Church Brothers Farms
5
Audience Question #1
Which descriptor is best
for describing produce
menu items that are
both healthy and tasty?
6
Healthy Eating Implications
• Move toward qualitative,
product/ingredient descriptors in
your positioning
• Clean label should be a priority
• Establish transparency as a key
objective
7
Plant-Forward! Plants are getting as much
attention as meat
8
eat a meatless meal at least once a week
59%
9
That’s Not Pulled Pork!
10
San Francisco
• The veggies are listed up top
• The meats are listed under sides
11
Plant Forward Implications
• Understand consumer
increasingly are interested in
flavorful meat substitutes
• Play is both cost cutting, creative
in nature
• Explore new menu development
ideas with produce as the star
12
Innovative Flavors, Combinations Add
Excitement
13
Innovation with Arugula
Source: Technomic Research Conducted on Behalf of Church Brothers Farms
14
Chicken avocado chop Chopped romaine and arugula, all-natural
chicken breast, avocado, tomatoes, corn,
black beans, feta cheese and crispy tortilla
chips with A citrus chipotle dressing. Served
with artisan ciabatta toast. $8.89
Pesto portobello Warm quinoa, organic arugula, roasted
chicken, warm portobello mix, raw corn,
hot chickpeas, spicy broccoli and pesto
vinaigrette. $11.15
Buffalo Cucumber
15
Menu Innovation Implications
• Don’t be afraid to be creative
• Unique flavor combinations hitting
the spot
• On-trend flavors, ingredients
finding into produce combinations
16
Meal Kits
3rd Party Delivery
Restaurant Delivery
The Delivery Wave
17
All consumers
38% Millennials
62% Use 3rd party
services at
least monthly
All consumers
33% 18-34
49% “I’m ordering
food to go more
often now than
3 years ago”
18
Third Party Delivery Service Business Growing
19
Technology Enables Delivery
20
of consumers
Cooking at home is
a good way to live 81%
Rise of Consumer Direct Meals:
Cooking at Home Still Desired
21
Audience Question #2
What do consumers see
as the main advantage of
Direct Meals (e.g., Blue
Apron)?
22
Game Changer in Delivery?
23
Delivery Trends Implications
• Gauge how products “hold up” to
delivery
• Elevate importance of packaging
• Evaluate opportunities with third
party delivery, consumer direct
sources
24
Foodservice @ Retail Taking Share
25
Supermarkets
$32B C-stores
$21B
26
Supermarket Foodservice Increasing in
Relevance to Consumers
41%
48%
2016 2017
% visiting supermarket
foodservice 4x/month of more
say foodservice area important in deciding in where
to shop
77%
27
Supermarkets Transforming
28
Foodservice at Retail Trends Implications
• Consumers have convenient
option for prepared foods
• Explore opportunities with retail
partners
• Innovation required to keep up
with restaurants
29
College Students:
Getting Ready for the Next
Wave of Consumers
30
Vital Statistics
• 21 million strong
• 65/35 4 year/2 year split
• 74% Gen Z; 23% Millennial
• Over half live on campus
• 4,700 institutions
31
Audience Question #3
What is most important
to college students
when making eating
out decisions?
32
FAST
CRAVEABLE
LOW COST
What do College Students Want from Food?
33
College Students Less Concerned About Health
47%
52%
58%
66%
77%
54%
63%
65%
73%
80%
Low fat
Low calorie
Organic
Natural
Fresh
Attributes positively impacting purchasing decisions
General population College students
34
But, College Students are
Adhere to a Special Diet
33%
More Likely
35
College Students are Increasingly Interested in
Global Cuisines
62%
54%
N/A
41%
33%
30%
24%
23%
19%
62%
56%
45%
43%
36%
35%
29%
28%
26%
Chinese
Italian
Spanish
Japanese/sushi
Greek
Thai
Indian
French
Mediterranean
2015 2017
% likely to purchase when available on campus
36
College Foodservice React to Social
Responsibility Demands
69%
69%
54%
61%
51%
33%
79%
76%
76%
75%
74%
72%
70%
Recycling
Sustainability
Local sourcing
Green/environmentalstewardship
Community/philanthropy**
Fair trade
Animal welfare
2009 2017
% indicating foodservice important issues
N/A
37
College Student Influence Implications
• Focus on fast, grab n’ go,
snacking
• Consider atypical dining habits
(late night, breakfast for dinner)
• Bi-polar group–traditional
craveable foods–experimental
foods
38
College-University Panel