LSR: Ethnic Concepts - US - February 2015
“Consumers have favorable opinions about ethnic food and flavors, as well as the LSR brands that offer them. For operators who want to remain in a good light, they need to be up-to-speed with restaurant mobile technology, use high-quality ingredients, and offer both new ethnic fare and ‘tried-and-true’ items to be top of mind with potential customers.”
– Katrina Fajardo, Foodservice Analyst
This report discusses the following key topics:
- Is definition of authenticity changing for good (or not-so-good) for operators?
- Panelists are excited about new flavors, but still hold on to “tried-and-true” menu items
- Technology use at LSR Ethnic concepts is growing
The limited service restaurant ethnic market has benefitted from consumers’ interests in more ethnic flavors and desires for a different dining experience on a budget. However, operators are still faced with a changing definition of authentic restaurant brands, as well as the growing emphasis from consumers for restaurants to use high-quality, fresh ingredients. The report focuses on the opportunities for restaurant brands to resonate as an authentic brand with potential customers, important attributes consumers look for within limited-service restaurants, as well as the changes in visitation, behavior, and deal usage since 2014.
There are plenty of opportunities for LSR Ethnic concepts in today’s foodservice market. With a growing Hispanic and Asian population in the US, coupled with increased consumer confidence and the willingness to spend more and visit more often in this category, there are ways operators can increase the traffic through their doors. Brands should keep in mind consumers’ willingness to try new ethnic flavors and foods, increased use of technology at LSR Ethnic concepts, as well as their changing definition of authentic ethnic fare.
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