This report provides comprehensive and current information and analysis of the US Hispanics and Foodservice and Delivery market including US Hispanics and Foodservice and Delivery market size, anticipated market forecast, relevant market segmentation, and industry trends for the Hispanics and Foodservice and Delivery market in the US.
Foodservice is a priority for Hispanic consumers, as 49% would rather order from restaurants than spend their extra money on other things like vacations or clothing. While speed and convenience drive visitation, flexible working arrangements mean that home-based offerings from foodservice vendors will be more important. Foodservice operators have some lost ground to make up in terms of delivering on enjoyable experiences for dine in and takeout.
Positively, foodservice patronage is more than just about satiating hunger, and Hispanics plan to order more from restaurants for moments that matter, like celebrations, big or small, and when they need some convenience. This opens the door for restaurants to provide value above and beyond the basics of good pricing and high-quality food. Showcasing menu variety will be a key way to enticing Hispanic consumers back, however, new dishes should build off of well-known classics rather than trying to be too trendy, as popularity is not always deemed to be good value. As consumers are engaging with brands across a multitude of touchpoints, they expect this will hold true for all categories – even for restaurants.
Read on to discover more about the US Hispanics and Foodservice and Delivery consumer market in this market report, read our US Hispanics: Feeding the Family Market Report 2021, or take a look at our other Food and Foodservice market research reports.
Brands include: Burger King, Milk Bar Bakery, Starbucks, Nespresso, Target, Tim Hortons, Momofuku, McDonald’s, Ruby’s West End.
This report, written by Carol Wong-Li, a leading analyst in the Consumers and Cultures sector, delivers in-depth commentary and analysis on hispanic consumer preferences for food to highlight current trends and add expert context to the numbers.
Engagement with the foodservice sector remains at dampened levels as a focus on savings and safety keep consumers cooking more at home. Restaurants will need to work harder at proving value in tighter financial times. Positively, there’s a desire to regain lost time and celebrate special occasions (big or small) as well as rely once again on restaurants for shortcuts. Touting menu variety and experiential aspects not easily replicated in the home will delight consumers. Having an omnichannel strategy is a must as consumers expect companies to be accessible wherever they are – holding true even for restaurants.
Carol Wong-Li
Director, Consumers and Cultures
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