Trends in Snacking and Value Menus in Restaurants - US - June 2013
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“Consumers are shifting the way they use foodservice. Instead of large meals, they are tending to snack more. This is a reflection of the economy, as well as their focus on health concerns. Consumers are also using snacking as a way to socialize, choosing snacks rather than meals and sharing items. Understanding how consumers are using restaurants in terms of what they are ordering, from where, and what else they would like to see on the menu can help restaurants remain competitive. Finding the right balance of price, health, and item type to meet the social and other snacking needs is keeping restaurants up at night.”
– Bethany Wall, Foodservice Analyst
Some questions answered in this report include:
Snacking has become a part of consumers’ daily routines due to an increasingly on-the-go lifestyle, coupled with a tendency toward smaller, more frequent meals. Due to the changing definition of “snack,” beverages and mini-meals consisting of a few sides have brought drinks, sides, and desserts into the spotlight. Also, with an increased focus on health, better-for-you items bring soups and salads into play as well as an opportunity for healthful spins on more indulgent items that including healthier ingredients and controlled portion sizes.
As consumers continue to grapple with the weak economy, restaurants must find ways to draw in consumers. Price versus value proposition is the key in attracting consumers and restaurants must find a balance. Additionally, consumers are increasingly interested in sharable items, seeking variety and customizability, creating a more interactive and social dining experience.
This report explores snacking trends and opportunities within the foodservice space, by understanding the current marketplace, revealing competitive developments, uncovering marketing techniques and innovative technologies that restaurant operators can utilize, viewing snack trends on restaurant menus, and featuring consumer behavior and attitudes.
Among the topics covered in this report are:
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