Table of Contents
Scope and Themes
-
- What you need to know
- Definition
- Data sources
- Consumer survey data
- Abbreviations and terms
- Abbreviations
- Terms
Executive Summary
-
- The healthy dining consumer
-
- Figure 1: Calorie perceptions for healthy meals, April 2013
-
- Figure 2: Defining healthy dining, April 2013
-
- Figure 3: Drivers for unhealthy meal selection, April 2013
- Nutritional claims on restaurant menus are increasing
-
- Figure 4: Number of nutritional ingredient claims, by restaurant segment, June 2013
- Competitive context
- What we think
Issues and Insights
-
- What is the restaurant industry’s role in helping to reverse the U.S. obesity epidemic?
- Analyst insights
- How do customers define healthy dining?
- Analyst insights
- What are more ways restaurants present better “better-for-you” ideas?
- Analyst insights
- How does the consumer rank taste compared to health?
- Analyst insights
Market Drivers
-
- Consumer confidence
-
- Figure 5: University of Michigan’s index of consumer sentiment (ICS), 2007-13
- Unemployment
-
- Figure 6: U.S. Unemployment Rate, by month, 2002-13
- Figure 7: U.S. Unemployment and underemployment rates, 2007-13
-
- Figure 8: Number of employed civilians in U.S., in thousands, 2007-13
- Food cost pressures
-
- Figure 9: Changes in USDA Food Price Indexes, 2011 through May 24, 2013
- The restaurant industry outlook
Health Is an Additional Market Concern
-
- Obesity rates
-
- Figure 10: U.S. Obesity, by age group, 2008 and 2012
- Childhood and teen obesity – highest in decades
-
- Figure 11: Prevalence of obesity among children and adolescents aged 2–19, 1971–2010
- Pending calorie counts on menus
- Other legislative pressures
Trend Application
-
- Inspire Trend: Guiding Choice
- Inspire Trend: Moral Brands
- Inspire Future Trend: Brand Intervention
Competitive Context
-
- Grocery, retail competition
- Competition from within: “Under XXX” calories menus
- A new breed of health food restaurants
The QSR Sandwich Restaurant Segment
-
- Key points
- QSR sandwich segment gets competition from traditional fast food
-
- Figure 12: Top Ingredient nutritional claims in QSR sandwich segment, June 2013
- Figure 13: Desired improvements for quick service restaurants, May 2013
Casual Dining
-
- Key points
- Casual restaurants lead in the “Under XXX” calories strategy
-
- Figure 14: Top Ingredient nutritional claims in casual dining segment, June 2013
- Figure 15: Attitudes toward casual dining restaurants, by gender, April 2012
Fast Casual
-
- Key points
- Fast casual sees a wave of emerging brands
-
- Figure 16: Top Ingredient nutritional claims in fast casual dining segment, June 2013
- Figure 17: Important attributes for fast casual restaurants, June 2012
Mintel Menu Insights and Analysis
-
- Key points
- Finding the right words: A better BFY lexicon
- Adding, not subtracting, ingredients
- Smaller portions offer more better-for-you menu ideas
- Embracing a Mediterranean approach
Cleaning Up Kids’ Menus
-
- Key points
-
- Figure 18: Top Children’s Menu Items, Q1 2010 vs. Q1 2013
- Restaurants provide nearly 50% of consumers’ meals
- Elevating the quality of kids’ meals
Innovations and Innovators
-
- Hold the beef for big changes
- A technical assist for BFY takeout
Marketing Strategies
-
- Overview of the brand landscape
- Applebee’s calorie counting
-
- Figure 19: Applebee’s “Under 550” calorie campaign, 2013
- Olive Garden’s “Under XXX” calories strategy
-
- Figure 20: Olive Garden’s Lighter fare menu, 2013
- Subway is not fried
-
- Figure 21: Subway’s Fresh Fit Meal, 2013
- Healthful and craveable: Cold Stone Creamery
-
- Figure 22: Cold Stone Creamery’s new frozen yogurt, 2013
- Dunkin’ Donuts’ turkey sausage breakfast sandwich
-
- Figure 23: Dunkin Donuts’ turkey sausage breakfast sandwich
- McDonald’s egg white breakfast sandwich
-
- Figure 24: McDonald’s egg white breakfast sandwich
- Burger King: very stealth health
- Print ads feature aspiration, not deprivation
- Social media starts BFY buzz
Consumer Opinions About Eating Healthfully
-
- Key points
-
- Figure 25: Opinions on healthy eating, by gender, October 2011-November 2012
The Foodservice Consumer – Defining Healthy Dining
-
- Key points
- Calorie counts remain consistent
-
- Figure 26: Calorie perceptions for healthy meals, by gender, April 2013
-
- Figure 27: Calorie perceptions for healthy meals, by age, April 2013
- Common sense improvements create BFY appeal
-
- Figure 28: Defining healthy dining, by gender, April 2013
-
- Figure 29: Defining healthy dining, by age, April 2013
-
- Figure 30: Defining healthy dining, by household income, April 2013
- Industry criteria for healthy dining in restaurants
The Foodservice Consumer – Finding Healthy Dining
-
- Key points
- Women more likely to order healthful menu items
-
- Figure 31: Restaurant usage and healthy menu item selection, by gender, April 2013
- Age affects healthy menu usage
-
- Figure 32: Restaurant usage and healthy menu item selection, by age, April 2013
The Foodservice Consumer – Healthy Dining Drivers
-
- Key points
- Fear of frying drives restaurant choice
-
- Figure 33: Choosing healthy dining options, by gender, April 2013
- Making BFY menu choices
- Common sense steps help consumers make BFY menu choices
-
- Figure 34: Choosing healthy dining options, April 2013
The Foodservice Consumer – Attitudes Toward Healthy Dining
-
- Key points
- Menu descriptions and smaller portion sizes important
-
- Figure 35: Consumer attitudes toward healthy dining, by gender, April 2013
-
- Figure 36: Consumer attitudes toward healthy dining, by age, April 2013
The Foodservice Consumer – Unhealthy Meal Drivers
-
- Key points
- Consumers want indulgence on a smaller scale
-
- Figure 37: Drivers for unhealthy meal selection, by gender, April 2013
-
- Figure 38: Drivers for unhealthy meal selection, by age, April 2013
Final Insights
-
- Healthy = delicious
- Less frying
- Make healthier items attractive – both in price and presentation
Appendix – Other Useful Consumer Tables
-
-
- Figure 39: Calorie perceptions for healthy meals, by age, April 2013
-
- Figure 40: Calorie perceptions for healthy meals, by household income, April 2013
-
- Figure 41: Calorie perceptions for healthy meals, by household size, April 2013
-
- Figure 42: Calorie perceptions for healthy meals, by generations, April 2013
-
- Figure 43: Defining healthy dining, by race/Hispanic origin, April 2013
-
- Figure 44: Drivers for unhealthy meal selection, by restaurant usage, April 2013
-
- Figure 45: Drivers for unhealthy meal selection, by restaurant usage, April 2013
-
- Figure 46: Choosing healthy dining options, by age, April 2013
-
- Figure 47: Opinions about healthy eating, by gender and age, October 2011-November 2012
-
- Figure 48: Restaurant usage and healthy menu item selection, by age, April 2013
-
- Figure 49: Restaurant usage and healthy menu item selection, by household income, April 2013
-
- Figure 50: Restaurant usage and healthy menu item selection, by marital/relationship status, April 2013
-
- Figure 51: Restaurant usage and healthy menu item selection, by household size, April 2013
-
- Figure 52: Restaurant usage and healthy menu item selection, by presence of children in household, April 2013
-
- Figure 53: Opinions about healthy eating, by race/Hispanic origin, October 2011-November 2012
-
- Figure 54: Opinions about healthy eating, by presence of children in household, October 2011-November 2012
-
Appendix – Trade Associations
Back to top