Table of Contents
Scope and Themes
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- What you need to know
- Data sources
- Mintel Menu Insights
- Consumer survey data
- Advertising creative
- Abbreviations and terms
- Abbreviations
- Terms
Executive Summary
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- Market factors
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- Figure 1: Unemployment and underemployment, January 2007-June 2012
- Top menu flavors
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- Figure 2: Top 10 flavors on restaurant menus, by incidences, Q1 2012
- Top cuisine types
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- Figure 3: Top 10 cuisine types on restaurant menus, by incidence, Q1 2012
- Top non-alcoholic beverage flavors
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- Figure 4: Top 10 non-alcoholic beverage flavors on restaurant menus, by incidence, Q1 2012
- Comfort food identified
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- Figure 5: Top 10 ingredients survey respondents associate with comfort food, by percentage of respondents, 2012
- Opinions on dried herbs
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- Figure 6: Familiarity with and interest in dried herbs, by percentage, 2012
- Fresh herb standings
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- Figure 7: Familiarity with and interest in fresh herbs, by percentage of respondents, 2012
- How consumers get educated
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- Figure 8: Top 10 sources of information about new flavors and ingredients, by gender, 2012
- What we think
Issues in the Market
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- What effect will the expected labeling laws have on menu innovation?
- Which ethnicities would be the most appropriate and effective to draw from for new menu innovation?
- What type of menu items could almost be guaranteed to be successful?
- What are some effective ways to market flavor?
Insights and Opportunities
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- Charge a price for spice
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- Figure 9: Attitudes toward restaurants and flavorings by gender, April 2012
- Aim for young adults
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- Figure 10: Any usage of the main social media network sites, by age, January 2012
- Call out the herbs
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- Figure 11: Ingredients/flavor familiarity and interest, April 2012
Trend Applications
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- Trend: Survival Skills
- Trend: Never Say Die
- 2015 Trend: East Meets West
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- Figure 12: Interest in ethnic cuisines by age, April 2012
Market Drivers
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- Key points
- Government-mandated calorie disclosure
- Economic factors
- Unemployment remains high
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- Figure 13: Unemployment and underemployment, January 2007-June 2012
- Disposable personal income remains up
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- Figure 14: Real disposable personal income, January 2007-May 2012
- Consumer sentiment slips in June
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- Figure 15: Consumer Sentiment, March 2007-June 2012
- Restaurant performance index still above 100
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- Figure 16: Restaurant Performance Index, January 2009-May 2012
- Demographic factors
- Shifting age dynamics important to study
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- Figure 17: U.S. population by age, 2007-17
- Interest of ethnicities important to note
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- Figure 18: Population by race and Hispanic origin, 2006-16
Marketing Strategies
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- Overview
- Social media
- Mobile apps
- TV ads
- BJ’s Restaurant
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- Figure 19: BJ’s “There’s Always Something” television ad, 2012
- Golden Corral
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- Figure 20: Golden Corral “Candy Addition” television ad, 2012
- Marie Callender's
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- Figure 21: Marie Callender's “Share the Sweetness” television ad, 2012
- Olive Garden
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- Figure 22: Olive Garden “Say Cheese” television ad, 2012
- Red Robin
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- Figure 23: Red Robin “Spotted a Red Robin” television ad, 2012
- Taco Cabana
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- Figure 24: Taco Cabana “Smell the Flour” television ad, 2012
Menu Insights Analysis: Food Flavors, Cuisines, and Preparation
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- Overview
- Garlic has universal appeal
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- Figure 25: Top 10 flavors on restaurant menus, by incidence, Q1 2009-Q1 2012
- North American is top cuisine type
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- Figure 26: Top 10 cuisine types on restaurant menus, by incidence, Q1 2009-Q1 2012
- Grilled narrowly beats out fried as top cooking preparation method
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- Figure 27: Top 10 cooking preparation methods on restaurant menus, by incidence, Q1 2009-Q1 2012
Menu Insights Analysis: Beverage Flavors
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- Overview
- Plain and cola dominate non-alcoholic beverage choices
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- Figure 28: Top 10 non-alcoholic beverage flavors on restaurant menus, by incidence, Q1 2009-Q1 2012
- Plain and lime are top alcoholic beverage flavors
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- Figure 29: Top 10 alcoholic beverage flavors on restaurant menus, by incidence, Q1 2009-Q1 2012
Restaurant Usage
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- Key points
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- Figure 30: Restaurant usage by gender, April 2012
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- Figure 31: Restaurant usage by age, April 2012
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- Figure 32: Restaurant usage by household income, April 2012
Interest in Ethnic Cuisines
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- Key points
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- Figure 33: Interest in ethnic cuisines by age, April 2012
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- Figure 34: Interest in ethnic cuisines, by household income, April 2012
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- Figure 35: Interest in ethnic cuisines, by race/Hispanic origin, April 2012
Ingredients/Flavor Familiarity and Interest
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- Key points
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- Figure 36: Ingredients/flavor familiarity, by gender, April 2012
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- Figure 37: Ingredients/flavor familiarity, by age, April 2012
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- Figure 38: Ingredients/flavor familiarity, by annual household income, April 2012
- Interest in ingredients and flavors
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- Figure 39: Ingredients/flavor interest, by gender, April 2012
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- Figure 40: Ingredients/flavor interest, by age, April 2012
Sources of Information
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- Key points
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- Figure 41: Learning about flavors and ingredients by gender, April 2012
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- Figure 42: Learning about flavors and ingredients by age, April 2012
Attitudes Toward Restaurants and Flavorings
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- Key points
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- Figure 43: Attitudes toward restaurants and flavorings by gender, April 2012
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- Figure 44: Attitudes toward restaurants and flavorings by age, April 2012
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- Figure 45: Attitudes toward restaurants and flavorings by household income, April 2012
Comfort Food Defined
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- Key points
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- Figure 46: Comfort food defined, by gender, April 2012
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- Figure 47: Comfort food defined, by age, April 2012
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- Figure 48: Comfort food defined by race/Hispanic origin, April 2012
Custom Consumer Groups: Light, Moderate, Medium, Heavy
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- Interest in ethnic cuisines
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- Figure 49: Interest in ethnic cuisines, by frequency groups, April 2012
- Ingredients/flavors interest
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- Figure 50: Ingredients/flavor interest, by frequency groups, April 2012
- Comfort food defined
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- Figure 51: Comfort food defined, by total number of visits, April 2012
Appendix: Other Useful Consumer Tables
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- Interest in ethnic cuisines
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- Figure 52: Interest in ethnic cuisines, by gender, April 2012
- Ingredients/flavors interest
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- Figure 53: Ingredients/flavor familiarity and interest, April 2012
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- Figure 54: Ingredients/flavor interest, by annual household income, April 2012
- Sources of information
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- Figure 55: Learning about flavors and ingredients by household income, April 2012
- Attitudes toward restaurants and flavorings
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- Figure 56: Attitudes toward restaurants and flavorings, April 2012
- Comfort food defined
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- Figure 57: Comfort food defined by household income, April 2012
Appendix: Trade Associations
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