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MenuTrends Keynote | Pizza 2014 1Contact Datassential: 312-655-0594
PIZZA & FLATBREADSTHE KEYNOTE REPORT
Brian [email protected]
October 2014MENUTRENDS KEYNOTE
SAMPLE SLIDESget the full report: 312-655-0594 or [email protected]
MenuTrends Keynote | Pizza 2014 2Contact Datassential: 312-655-0594For the first time Datassential’s MenuTrends Keynote
Series is leveraging the power of MenuTrends, our trend-
tracking database, and combining it with extensive consumer
and operator survey data, from motivations to behaviors to
opportunities, in order to bring together trends, data, and
insights in a comprehensive report that dives deep into key
industry topics and categories.
For more details, please contact Brian Darr at: 312-655-0594 or [email protected]
The MenuTrends Keynote Breakfast report is an invaluable resource to help you understand the complete breakfast landscape…away-from-home and at-home, detailing consumer’s behavior, motivations and preferences.
Every day two-thirds of consumers eat breakfast, most of it at home. But in the past few years restaurants have been working hard to lure customers away from their kitchens by expanding into the breakfast day part and adding innovative breakfast items. In order to understand the breakfast landscape, from consumer habits and preferences to opportunities for operators, manufacturers, and distributors, Datassential focused on breakfast for the launch of our brand new MenuTrends Keynote report series.
Nearly 90% of consumer report eating a sandwich in the last week, with the majority prepared and eaten at home. As supermarkets and restaurants continue to compete for consumers dollars, sandwiches are a large and important battleground. Consumers are encountering a wider variety of sandwich options and flavors so manufacturers, distributors, foodservice operators and retailers need to better understand consumer habits and preferences.
The new MenuTrends Keynote on Sandwiches details what consumers are already eating, what they are interested in trying, and how that compares to the sandwiches that operators are menuing. We asked over 1,000 consumers for their thoughts on a wide range of sandwich options, flavors, trends, and ingredients, uncovering preferences and motivations with direct implications for both foodservice and retail segments.
Upcoming Topics 2014/2015
* Desserts * Burgers * Kids Menus
* Appetizers * Side Dishes * Growing Spicy Flavors
* Non-Alcoholic Beverages * Salads * The New Healthy
* Alcoholic Beverages * BBQ / Southern
SHOW, BUT DON’T GIVE OR LEAVE BEHIND
This report can be presented live or via webinar, but can not be distributed to outside companies.
If your company has purchased this report, you are encouraged to excerpt key exhibits and build them into your own presentations.
However, you should not provide significant sections of this report to any outside company without express written consent from Datassential.
MenuTrends Keynote | Pizza 2014 4Contact Datassential: 312-655-0594
OBJECTIVES &
METHODOLOGYKEY INSIGHTS CONSUMERS
DRIVERS &
BARRIERS
INGREDIENT
SPOTLIGHT
9 24
5934
27
CONTENTS
VARIETIES
FLATBREADS
82
92
CHEESES CRUSTS SAUCES
106 114
PROTEINS TOPPINGS
130
98
122
PRODUCT
OPPORTUNITIES138
APPENDIXSUPPLEMENTAL DATA
145
click to jump to a section
12
PIZZA
LANDSCAPE19
MEGATRENDS
49
OPERATORS
178
EXHIBIT GUIDELandscape
Pizza Penetration by Segment
Pizza Menu Average Sizes
Average Pizza Prices
America’s Favorite Pizza
Pizza Eaten
Pizza Timeline
Consumers
Last Pizza Occasion: Recency
Pizza: Consumed by Meal Part
AH vs. AFH Pizza: by Meal Part
AFH: Where Eaten
AFH: Where Purchased
Pizza AH: Prep Methods
Drivers & Barriers
Preferred Pizza Type
A truly Great Pizza starts with…
AH Pizza: Attribute Importance
AH Pizza: Drivers
AH Pizza: Drivers (unaided)
AH Pizza: Barriers
AH Pizza: Frustrations & Disappointments
AFH Pizza: Attribute Importance
AFH Pizza: Drivers, by Age
AFH Pizza: Drivers (unaided)
AFH Pizza: Barriers, by Age
AFH Pizza: Frustrations & Disappointments
19
20
21
22
23
24-25
26
27
28
29
30
31
32
33
34
35
36
37, 154
38
39-40
41
42, 155
43, 156
44, 158
45-46
47, 157
48
MegaTrends
MAC: Pizza MegaTrends
MegaTrends Interest Rating, by Age
Ethnic Fusions
High-End Cheeses
Breakfast Pizzas
Super Greens
Gluten Free Crusts
Flatbreads
Wood/Coal-Fired
Ingredient Spotlight
MAC: Pizza Ingredients/Toppings
Kale, Time Trend
Pickled Ingredients, Time Trend
Burrata, Time Trend
Pulled/Shredded Pork, Time Trend
Truffle Oil, Time Trend
Eggs, Time Trend
Arugula, Time Trend
Balsamic Sauces, Time Trend
Buffalo Chicken, Time Trend
Pesto, Time Trend
Seasonal Pizza Ingredients
Varieties
MAC: Pizza Varieties
Top Pizza Varieties
Top Pizza Items by Segment
Top Pizza Items by Region
49
50
51, 173
52
53
54
55
56
57
58
59
60
61-62
63-64
65-66
67-68
69-70
71-72
73-74
75-76
77-78
79-80
81
82
83
84
85
86
EXHIBIT GUIDEVarieties (cont’d)
Fastest Growing Pizza Varieties
Healthy Terms: QSR vs. FSR
Trending Pizza Flavors
Pizza Varieties: Interest Rating
Pizza Varieties: Interest by Gender & Age
Pizza Varieties: Interest by Income & Ethnicity
Unique Pizza: Interest Rating
Unique Pizza: Interest by Gender & Age
Unique Pizza: Interest by Income & Ethnicity
Flatbread Spotlight
Penetration by Segment
Growth by Segment
Top Ingredients
Flatbread vs. Entrée Pizza Ingredient Index
Trending Flatbread Ingredients
Cheeses
MAC: Pizza Cheeses
Top Pizza Cheeses
Top Cheeses by Segment
Top Cheeses by Region
Trending Pizza Cheeses
Top Pizza Cheese : Avg. Price
Interest Rating: Cheese
Cheese: Interest by Gender & Age
Cheese: Interest by Income & Ethnicity
87
88
89
90
159
160
91
171
172
92
93
94
95
96
97
98
99
100
101
102
103
104
105
161
162
Crusts
MAC: Pizza Crusts
Top Pizza Crusts
Top Crusts by Segment
Top Crusts by Region
Trending Pizza Crusts
Top Pizza Crusts: Avg. Price by Crust-Type
Interest Rating: Crust
Crust: Interest by Gender & Age
Crust: Interest by Income & Ethnicity
Sauces & Flavors
MAC: Pizza Sauces & Flavors
Top Pizza Sauces & Flavors
Top Sauces & Flavors by Segment
Top Sauces & Flavors by Region
Trending Pizza Sauces & Flavors
Top Pizza Sauces & Flavors: Avg. Price
Interest Rating: Sauces & Flavors
Sauces & Flavors: Interest by Gender & Age
Sauces & Flavors: Interest by Income & Ethnicity
Proteins
MAC: Pizza Proteins
Top Pizza Proteins
Top Proteins by Segment
Top Proteins by Region
Trending Pizza Proteins
Top Pizza Proteins: Avg. Price
106
107
108
109
110
111
112
113
163
164
114
115
116
117
118
119
120
121
165
166
122
123
124
125
126
127
128
EXHIBIT GUIDEProteins (cont’d)
Interest Rating: Proteins
Proteins: Interest by Gender & Age
Proteins: Interest by Income & Ethnicity
Toppings
MAC: Pizza Toppings
Top Pizza Toppings
Top Toppings by Segment
Top Toppings by Region
Trending Pizza Toppings
Top Pizza Toppings: Avg. Price
Interest Rating: Toppings
Toppings: Interest by Gender & Age
Toppings: Interest by Income & Ethnicity
Product Opportunities
Ingredient Innovation
Packaging Innovation
Equipment Innovation
Technology Innovation
Appendix: Supplemental Data
Share of Stomach: AH vs. AFH
Avg. Share of Visitations by Rest. Type
Pizza Consumer Profile
AFH Selection Criteria
AFH Dining Habits
129
167
168
130
131
132
133
134
135
136
137
169
170
138
139
140-141
142-143
144
145
146
147
148
149-150
151
Appendix:Supplemental Data (cont’d)
AFH Dining Habits by Age
AH vs. AFH Pizza Frequency
AH Pizza: Attribute Importance by Age
AH Pizza: Frustrations/Disappointments by Age
AFH Pizza: Attribute Importance
AFH Pizza: Barriers by Age
AFH Pizza: Drivers by Age
Pizza Varieties Interest: LOVE IT by Gender & Age
Pizza Varieties Interest: LOVE IT by Inc. & Ethnicity
Cheese Interest: LOVE IT by Gender & Age
Cheese Interest: LOVE IT by Income & Ethnicity
Crust Interest: LOVE IT by Gender & Age
Crust Interest: LOVE IT by Income & Ethnicity
Sauce Interest: LOVE IT by Gender & Age
Sauce Interest: LOVE IT by Income & Ethnicity
Protein Interest: LOVE IT by Gender & Age
Protein Interest: LOVE IT by Income & Ethnicity
Topping Interest: LOVE IT by Gender & Age
Topping Interest: LOVE IT by Income & Ethnicity
Unique Pizza Interest: LOVE IT by Gender & Age
Unique Pizza Interest: LOVE IT by Income & Ethnicity
MegaTrends Interest: by Age
QSR Pizza Trends
FSR Pizza Trends
Independent Operator Pizza Trends
Chain Operator Pizza Trends
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
EXHIBIT GUIDEPizza Operators
Pizza Operator Profile
Do You Menu Pizza or Flatbreads?
Average Food Cost %
Pizza Products Purchased
Pizza Products Purchased, by Channel
Purchase Formats: Sauce
Brand Importance: Tomato Products
Purchase Formats: Cheeses
Brand Importance: Cheeses
Purchase Formats: Meats
Brand Importance: Meats
Purchase Formats: Dough & Crust
Brand Importance: Dough & Crust
Challenges to Selling Pizza
Focused on On-Trend or Classic Varieties?
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
MenuTrends Keynote | Pizza 2014 9Contact Datassential: 312-655-0594
Soup Varieties: Detailed
Profiles
9
SAMPLE SLIDES
MenuTrends Keynote | Pizza 2014 10Contact Datassential: 312-655-0594
Nearly one-third of all restaurants offer pizza.
MENU PENETRATION: of all restaurants, % that offer pizza
Pizza Penetration by Segment(% of restaurants serving pizza)
QSR and Casual operators are the
most likely to serve pizza, often
offering a wide range of varieties
for consumers on the go.
Source: Datassential MenuTrends
34%
24% 24%
32%
19%
29%
QSR FastCasual
Midscale Casual Fine Dine ALL
MenuTrends Keynote | Pizza 2014 11Contact Datassential: 312-655-0594
0
5
10
15
20
25
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
QSR Midscale Casual Fine Dine ALL
Pizza Menu Average Sizes(Average number of pizzas)
Total US: 16.3 +21%
Casual: 12.7 +19%
Fine Dining: 6.2 -10%
Average Number
of Pizzas
8-Year
Growth
Source: Datassential MenuTrends
QSR operators tend to offer the
largest pizza selections.
QSR: 20.4 +26%
Midscale: 19.1 +30%
MenuTrends Keynote | Pizza 2014 12Contact Datassential: 312-655-0594
n=1248QB11 : “A truly great pizza starts with having…”
46% CrustTRULY
GREAT
11% TRULY
GREAT Unique Flavor Combinations
20%TRULY
GREAT Sauces & Toppings
14% TRULY
GREAT Cheeses
6% TRULY
GREAT Meats & Proteins
A truly GREAT pizza starts with having…
2% TRULY
GREAT Ethnic Offerings
MenuTrends Keynote | Pizza 2014 13Contact Datassential: 312-655-0594
Pizza Eaten
n=1027QA2: Think back to the very last time you had a pizza. What type of pizza was it? HOME: made from scratch/semi-scratch, retail frozen pizza or take-and-bake). AWAY FROM HOME: purchased fully cooked for dine-in, take-out, or delivery.
RANK ITEM % WHO HAVE EATEN (past 2 weeks)FROM
HOME
AWAY FROM
HOME
1 Pepperoni 21% 79%
2 Sausage 25% 75%
3 Meat Lovers 22% 78%
4 Supreme 28% 72%
5 Cheese 30% 70%
6 Vegetarian 35% 65%
7 Hawaiian 20% 80%
8 White Pizza 43% 57%
9 BBQ Chicken 31% 69%
10 Margherita 23% 77%
11 Mexican 41% 59%
12 Buffalo Chicken 26% 74%
13 California Style 19% 81%
14 Meatball 57% 43%
15 Sicilian 17% 83%
Consumers overwhelmingly prefer pepperoni pizza over other varieties. Other meat-topped pizzas, including sausage, meat lovers, and supreme are also frequent choices.
40%
16%
16%
15%
8%
7%
7%
5%
5%
4%
3%
3%
3%
3%
3%
Among consumers who have eaten a pizza within the last 2 weeks
MenuTrends Keynote | Pizza 2014 14Contact Datassential: 312-655-0594
The great majority of AFH pizza is taken to-go or delivered.
AFH Pizza: Where Eaten
QA5a : For this last pizza that you had AWAY FROM HOME, was it…? n=788
19%
53% 53% 53%
28% 28% 28%
100%
Eaten at restaurant, dine-in Taken to-go Delivered Total
MenuTrends Keynote | Sandwich 2014 15Contact Datassential: 312-655-0594
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
Papa John’s releases
a new deep-dish/pan
pizza
PIZZA IN TIME
Whole
wheat/grain
pizza crusts
become
widespread
Neapolitan and thin-
crust pizza operators
expand in Chicago
Papa John’s and Happy
Joe’s Pizza also begin
testing breakfast pizzas
Cosi, Panera,
Subway, and
other non-pizza
operators test
new/LTO pizzas
and flatbreads
Little Caesar’s
releases a pretzel
crust pizza
Domino’s rolls
out their
Artisan Pizzas
line with 3
varieties
including
Spinach & Feta
Subway
introduces their
Flatizza ™ line
Chili’s tests several pizza
options, including a
build-your-own pizza
with 11 toppings
Domino’s launches
its online Pizza
Builder and Tracker
Pizza Hut unveils its
Crazy Cheesy Crust &
Firebaked Flatbreads
Pizza Hut
takes text
message
and mobile
Web orders
Gluten free
flatbreads
appear at
Uno Chicago
Grill
Pizza cones from the
early 2000’s appear
again but fail to take off
Papa John’s rolls out
high-speed ovens which
cut down cooking times
by 2 minutes
Coal-fired pizza
ovens rapidly gain
popularity around
the country
The NY Times discusses
the rise in “elevated”
pizzas and high-end
pizza operators
Casual dining
chains begin
serving appetizer
flatbreads
MenuTrends Keynote | Pizza 2014 16Contact Datassential: 312-655-0594
Fine Dining
Chef-Casual
Food Trucks
Upper-Casual
Fast-Casual
Casual Independents
Ethnic Independents
QSR
C&U
Lodging
Casual Chains
B&I
Midscale
Grocery Deli
C-Stores
K-12
Menu Adoption
Cycle
THE DATASSENTIAL MENU ADOPTION CYCLE (MAC)F&B trends follow a predictable life cycle, based on their availability in key away from home and at-home segments.
For the past 30 years, the market sweet spot has been in the PROLIFERATION stage. But times are changing, and
we predict that the new sweet spot will shift to ADOPTION in the years ahead.
Ethnic Markets
Farmers MarketsSpecialty Grocers
Supermarkets
Club Stores
Specialty Retailers
Dollar Stores
Discount Grocers
Drug Stores
MenuTrends Keynote | Pizza 2014 17Contact Datassential: 312-655-0594
MENU ADOPTION CYCLE
PIZZA & FLATBREAD MEGATRENDS
INCEPTION ADOPTION PROLIFERATION UBIQUITY
Pancetta
Lamb Fennel
Kalamata Olives
Super Greens
Green Onions
High-End Cheeses
Sage
Asiago
Truffle Oil
Balsamic
Fresh Mozzarella
BBQ
Ricotta
Margherita
Bacon
Pesto
Arugula
Smoked Gouda
Meat Lovers
Chipotle
Asparagus White Cheddar
Pepperoni
Sicilian
Fontina
Manchego
Confit
Mushroom
Sausage
Thai Chicken
Pulled Pork
Gluten Free Crusts Philly Prosciutto
Buffalo Chicken
Butternut Squash
Wood/Coal-Fired
Short Ribs
Broccoli Rabe
Burrata
Breakfast Pizzas
Flatbreads
Pineapple
Taleggio
Avocado
Ethnic Fusions
Chorizo
Chili Oil
Feta
Potatoes
MenuTrends Keynote | Pizza 2014 18Contact Datassential: 312-655-0594
QC8 : Described are some pizza trends you might not already be familiar with. For each, please indicate how interested you are in trying that type of pizza trend/item. 5-point scale, top 2 (very interested and interested)
Interest Rating: MegaTrends (Top 2)
n=1248
Wood or coal-fired pizza is the MegaTrend most popular with consumers, with one-third expressing interest.Currently in Proliferation on the Menu Adoption Cycle, the wood/coal-fired trend speaks to the growing popularity of authentic, Neapolitan-style pizza that can only be achieved with special dough and high-heat ovens.
30%
26%
22%
17%
16%
15%
12%
Wood -fired or coal-fired pizzas
High-End Cheeses
Flatbreads
Breakfast Pizzas
Ethnic Fusions
Super Greens
Gluten Free
MenuTrends Keynote | Pizza 2014 19Contact Datassential: 312-655-0594
Pizzas and flatbreads can be a
blank canvas for a wide range
of non-Mediterranean cuisines.
Newer trending flavors from Thai,
Korean, and Latin American cuisines are
beginning to appear on pizzas.
INCEPTION: Ethnic Fusions
Notable
Flavors
RESTAURANT ITEM DESCRIPTION
BRIXX WOOD FIRED
PIZZASPICY SHRIMP PIZZA
back and spicier than ever. spicy shrimp on a sriracha base with
sun-dried tomatoes, roasted red peppers, mozzarella and goat
cheese garnished with fresh basil.
DOWNEY'S PUB THAI PIZZAshredded chicken with sriracha-peanut sauce, onions, carrots,
mozzarella and basil.
HUMPERDINK’SSOUTHWESTERN
FLATBREAD
flatbread with chimichurri sauce, diced chicken, diced red and
green pepper, black beans, corn, mozzarella 5 cheese blend and
topped with cilantro.
SALUCHORIZO AND PEPPER
FLATBREAD
house made chorizo, fire roasted peppers, manchego cheese,
sage.
Lamb
Chipotle
Chorizo
Chimichurri
Manchego
Peanut Sauce
Sriracha
Thai Chicken
ON THE MENU
PIZZA
Source: Datassential INSIDER
MenuTrends Keynote | Pizza 2014 20Contact Datassential: 312-655-0594
n=1248
Taste is the most important AFH pizza attribute for the majority of consumers. Generous toppings, made-to-order freshness, and value are nearly as critical.
90%
82%
82%
81%
81%
80%
75%
74%
69%
62%
59%
53%
53%
46%
46%
43%
42%
42%
40%
38%
36%
27%
22%
Great taste
Clean & sanitary food/beverage areas
Quantity of toppings, meats, cheese, etc.
Pizza is made fresh-to-order
Quality of the crust
Best value (price for quality)
Consistent food/beverage
Convenient location
Having my preferred pizza style
Lowest prices overall
Coupons
Delivery is available
Reviews, recommendations
Upscale, gourmet varieties
Restaurant atmosphere, ambiance
Open longer, late-night hours
In-store seating available
Healthier food options available
Drink/meal combos
Rewards/loyalty program
All natural, organic, local ingredients
Kids menu
Gluten-free offerings
AFH Pizza: Attribute Importance (Top 2)
MenuTrends Keynote | Pizza 2014 21Contact Datassential: 312-655-0594
QB4 : Please complete this thought: “Other than lower cost, I would be more likely to have pizza AT HOME if…”
At Home Pizza:
Drivers (unaided)
“If I am in a hurry, I’ll get a take-and-bake. I would never purchase frozen pizza
– I can afford other, better options.”
“I could get a good view of the pizza inside to see if it has enough toppings -
there should be plenty of sauce and ingredients to cover the entire pizza and
not leave 1+ inches uncovered around the crust.”
“Store-bought pizzas in the frozen section are terrible. The crust tastes terrible
and they are not very generous with the sauce. It’s like biting into a piece of
wood.”
“If store-bought pizzas were generous with sauce, toppings, and seasonings
I’d be more willing. I find myself supplementing the pizzas to make them
tastier.”
“Coupons and special prices are great motivators for me to buy and make
more pizza at home. It’s rather expensive given the downshift in quality and
taste from delivery pizza.”
“It was easier to make and more tasty. Also all ingredients must be real and
evenly distributed on the pizza. All points of the pizza (outside, middle, top,
and bottom) must be equally done at the same time.”
”If I could get it to taste as good as take-out and be able to cook more pizzas
at once.”
“A wider variety of topping-ready ingredients were available. I already make
most pizza at home from scratch and the only reason I don’t more often is the
amount of prep work for truly unique, fun, “non-traditional” pizzas. Frozen or
take-and-bake are emergency meal options only.”
n=1156
MenuTrends Keynote | Pizza 2014 22Contact Datassential: 312-655-0594
GET THE FULL REPORT312-655-0594 or [email protected]
MenuTrends Keynote | Pizza 2014 23Contact Datassential: 312-655-0594
WE KNOW FOOD
for more information, contact BRIAN DARR at
312-655-0594 or [email protected]
DATASSENTIAL is your best source for food industry insights – from the
latest menu trends to the products shoppers want at the grocery store.
MenuTrends Keynote | Pizza 2014 24Contact Datassential: 312-655-0594
MenuTrendsDATASSENTIAL INNOVATION TOOLS
10xlarger than other menu
and flavor databases
15 millionmenu examples from
more than 100k menus
LTOsnew and limited-time
items updated weekly
The industry’s most accurate
system for identifying, tracking,
and predicting flavor trends
FS
CPG
MenuTrends Keynote | Pizza 2014 25Contact Datassential: 312-655-0594
LTO AnalyticsDATASSENTIAL INNOVATION TOOLS
benchmarkdetailed activity reports
for each chain versus its
competitive set
historictrack over 100 months of
LTO activity, dating back
to 2006
weeklynew items and LTOs are
updated each week
On-demand analysis of new
item and LTO activity at
hundreds of restaurant chains
FS
CPG
MenuTrends Keynote | Pizza 2014 26Contact Datassential: 312-655-0594
FLAVOR+DATASSENTIAL INNOVATION TOOLS Fill your retail innovation process
with an ongoing stream of consumer-
tested new product ideas
INNOVATION FUNNEL. Flavor+ is the first step for meaningful,
process-drive innovation. New product-flavor combinations are
assessed each period, prioritized by market opportunity.
EARLY DETECTION SYSTEM. Trends start first at restaurants
and today are transitioning to retail faster than ever. Flavor+
utilizes the Menu Adoption Cycle to detect early stage trends
and then tracks them over time.
Appeal
Uniqueness
Excitement
Frequency
Brand fit
METRICS
FS
CPG
Each period, emerging flavors are
identified through MenuTrends and
the Menu Adoption Cycle.
Those flavors and are then paired
with your specific product categories
and tested with consumers.
Legacy and new flavors are tracked
longitudinally, with full reporting by
shopper segments and demography.
MenuTrends Keynote | Pizza 2014 27Contact Datassential: 312-655-0594
FireflyDATASSENTIAL SALES TOOLS
censusphone-validated profiles
for every FS location in
the US – restaurants, on-
site, and retail food
analyticsanalyze local markets,
brand performance, and
more than 10,000 chains
sell better generate target lists by
segment, menu type,
operational attributes, or
even what’s on the menu
The first true universal operator database,
verified by 5 million phone calls each year
FS
CPG
MenuTrends Keynote | Pizza 2014 28Contact Datassential: 312-655-0594
ConsumerDATASSENTIAL CUSTOM RESEARCH
Segmentation
Concept testing
Proprietary flavor trackers
Category / AAU
Brand strength
Market entry analysis
Customer satisfaction
TURF analysis
Price optimization
Extraordinary eater and
shopper insights that reveal
the “why” behind the “what”
FS
CPG
foodservicetarget users of specific
restaurants, c-stores, and
other segments
retail / cpgsurvey shoppers by store
type or specific brand
global reachexecute research in more
than 70 countries, with full
translation capability
MenuTrends Keynote | Pizza 2014 29Contact Datassential: 312-655-0594
OperatorDATASSENTIAL CUSTOM RESEARCH Expert insights from the
industry’s largest panel of
foodservice decision makers
Concept testing
Category management
Category AAU
Brand tracking
In-store testing
Market entry analysis
Package testing
FS
CPG
40k panelistsby far the industry’s
largest operator panel,
with 40,000 purchase
decision makers
all segmentsreach operators from all
segments – LSR, FSR,
lodging, healthcare, K-12,
C&U, B&I, and more
true feedbacka panel built exclusively
for research, balanced
and unbiased
MenuTrends Keynote | Pizza 2014 30Contact Datassential: 312-655-0594
MONTHLY
QUARTERLY
BI-MONTHLY
ON THE MENU keeps you up-to-date, covering six key trends every month, each with consumer data, menu examples, and expert commentary. Plus, we gather and examine the hottest LTOs from major chains across the country.
TIPS brings you deep analysis of trends at different stages along the menu adoption cycle. Each issue is packed with extensive research, foodservice/menu availability, media coverage, and both consumer AND operator data.
WORLD BITES bring you foods, flavors, and trends from around the globe. Each issue covers 10+ authentic dishes from a single cuisine, with background, menu examples, and extensive consumer data, including market demand.
CREATIVE CONCEPTS is your monthly, in-depth look at the latest trends in restaurant and foodservice concepts. Each issue includes representative establishments, complete with extensive overviews and menu examples.
DINE AROUND takes you on a trendspotting tour of the country. Each month we focus on one city, with an overview of the city and region’s food culture; in-depth operator and manufacturer profiles; menu examples; and consumer data .
INTERNATIONAL CONCEPTS, launching in 2014, brings you chain activity from around the globe, highlighting up-and-coming concepts, trends, and ethnic flavors. Each issue covers six chains in a single market, complete with menu examples.
MONTHLY MONTHLY MONTHLY
CALL MAEVE WEBSTER AT 312-655-0596 OR EMAIL AT [email protected]
TRENDSPOTTINGSTAY IN-THE-KNOW ON THE LATEST TRENDS WITH
REPORTS FROM
MenuTrends Keynote | Pizza 2014 31Contact Datassential: 312-655-0594
a Datassentialsolution
Contact Brian Darr:312-655-0594