US Dining Out Dayparts Market Report
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Providing the most comprehensive and up-to-date information and analysis of the Dining Out Dayparts market, and the behaviours, preferences and habits of the consumer.
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Covered in this report
This report covers consumer preferences, attitudes, and behaviors toward different dining out dayparts, focusing on the traditional meal occasions and sub-occasions, such as happy hours, snacking, and brunch. This report also delves into the types of foods consumed for each of these dayparts.
For the purposes of this report, Mintel has used the following definitions:
- QSRs (quick-service restaurants) – Used interchangeably with “fast food,” QSRs specialize in inexpensive, convenient meals. There is no waiter service, no alcoholic beverage service, and a low price point. Examples include: McDonald’s, Kentucky Fried Chicken, Taco Bell, Wendy’s, and Pizza Hut.
- Fast casual restaurants – These establishments are characterized by a higher price point than QSRs, though not as high as full-service restaurants. Fast casuals do not offer waiter service and may or may not serve alcohol. Examples include: Chipotle, Panera Bread, Shake Shack, and Blaze Pizza.
- LSRs (limited-service restaurants) – These establishments provide food services where customers usually select and order items and pay before dining. Food and drink may be consumed on the premises, offered as carryout, or delivered to the customer’s location. These may also sell alcoholic beverages. LSRs include both QSRs and fast casual restaurants.
- FSRs (full-service restaurants) – These establishments have waiter/waitress service in which customers order and are served while seated. These may also sell alcoholic beverages and offer carryout services and include the restaurant segments: midscale, casual dining, and fine dining.
- MMI (Mintel Menu Insights) – MMI is a quarterly census of restaurant brands covering all commercial segments and US census regions/divisions, with trends going back to Q2 2004. MMI tracks more than 30 unique menu item attributes including flavor, preparation (physical and/or cooking), menu type/section, cuisine type, and menu claims, grouped into six major categories from macro restaurant, menu, plate, item dish, and beverage to micro ingredient detail.
What you need to know
Lunch and dinner, followed by breakfast, are still the core dining out occasions. However, the majority of consumers also dine out at least once in the past three months for brunch and dessert dayparts – pointing to the growth of less-common dayparts. Younger consumers dine out more for nontraditional dayparts, such as snacking and late night, and these are the same consumers who over index for nontraditional dining out motivators such as drink options and innovative menu items. With the majority of consumers dining out for special occasions and for an indulgent meal, it’s clear that restaurants are heavily viewed as a treat occasion.
Expert analysis from a specialist in the field
Written by Jill Failla, a leading analyst in the Foodservice sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Restaurants are facing increased daypart competition from retailers as well as a decline in traffic overall, but particularly for the three traditional dayparts. To combat growing threats, foodservice operators will need to leverage more on-demand dining and nontraditional dayparts, and target young people, who are the biggest consumers of both.
What you get
This market report provides in-depth analysis and insight supported by a range of data. At the same time, introductory and top-level content is provided to give you an overview of the issues covered.
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* This is a sample representation of the report layout and does not reflect the research included in this report.
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