Table of Contents
Overview
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- What you need to know
- Definition
Executive Summary
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- The issues
- Balancing innovative and traditional preparation methods on the menu
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- Figure 1: Preparation method preferences, May 2016
- Waiting in line for a restaurant is not universally accepted across generations
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- Figure 2: Statement agreement, “It’s okay to wait in line for an extended period of time to eat at a restaurant,” by generation, May 2016
- The opportunities
- Millennial foodies crave innovation
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- Figure 3: Statement agreement, “I consider myself a foodie,” by Millennials versus non-Millennials, May 2016
- International food is more attainable and accessible
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- Figure 4: Interest in international cuisine, by area, May 2016
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- Figure 5: Health preferences on the menu, May 2016
- What it means
The Market – What You Need to Know
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- A shifting work culture provides new opportunity for restaurants
- Coffee and cocktails find a unique pairing
- Millennials creating a new foodie culture
Market Factors
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- Consumer confidence and unemployment rates create dining out opportunities
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- Figure 6: Consumer confidence and unemployment, 2000-*16 (preliminary data available for 2016)
- At home food sales neck-and-neck with away from home food sales
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- Figure 7: Food sales at home and away from home, January 2015-June 2016
- Fast casuals face increased competition
- Restaurants are increasingly collaborating and sectors are blurring
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- Figure 8: Handcrafted menu item claim, non-alcoholic and alcoholic beverages, Q1 2013-16
- Millennials represent a growing portion of the population
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- Figure 9: Share of population, by generation, 2011-21
MMI Analysis – What’s Trending on the Menu?
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- Preparation methods infer flavor
- Seasonal ingredients blending into more complex dishes
- Menus no longer one-style-fits-all
Trend – Menu Storytelling
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- Today: One menu doesn’t fit all
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- Figure 10: Gluten-free menu claim and ingredient claim, Q1 2013 -16
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- Figure 11: Gluten-free menus and vegetarian menus, Q1 2013-16
- Tomorrow: The digital menu
Trend – Health versus Real Food
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- Today: Fat is no longer the bad guy
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- Figure 12: Menu item claims, Q1 2013-Q1 2016
- Tomorrow: Health priorities continue to evolve
Trend – Seasonal
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- Today: Seasonal claims shift from ingredient to dish
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- Figure 13: Seasonal claims by ingredients and dishes, Q4 2012-15
- Tomorrow: Season-less ingredients grow in popularity
Trend – Preparation Techniques
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- Today: Prepared ingredients rise on the menu
- Tomorrow: Niche preparation methods grow in importance
Trend – Regional Cuisine
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- Today and tomorrow: Regional American cuisine finds new territory in foodservice
Trend – International Flavors
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- Today: The influence of Asian cuisine
- Tomorrow: International flavors to watch
Trend – Alternative Proteins and Ingredients
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- Today: Alternative proteins take center stage
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- Figure 14: Growth in menu incidence of quinoa, Q1 2015-Q1 2016
- Figure 15: Flower child full menu
- Tomorrow: Repurposing underused ingredients
Innovative Restaurant Concepts
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- Fresh food for the masses
- Fast casual 2.0
- Elevated breakfast
- Transformation of simple food
- Veggie forward
- The dining experience
- International fusion
The Consumer – What You Need to Know
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- Consumers crave detail on the menu
- Kid-sized portions of entrees appeal to parents and non-parents
- Italian cuisine is universally loved
Dining Out by Restaurant Segment
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- Millennials dine out frequently, while still being cost sensitive
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- Figure 16: Restaurant visitation, by restaurant segment, May 2016
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- Figure 17: Dining out by restaurant segment, by generation, May 2016
- LSRs gain more international appeal
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- Figure 18: Leading European and Asian cuisine interest, by segment, May 2016
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- Figure 19: BBQ and Southern cuisine interest, by restaurant segment, May 2016
Foodie Attitudes
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- The mainstream appeal of foodie culture
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- Figure 20: Statement agreement “I consider myself a foodie,” May 2016
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- Figure 21: Statement agreement “I consider myself a foodie,” by Millennials and non-Millennials, May 2016
- Males and females share an affinity for foodie culture
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- Figure 22: Statement agreement “I consider myself a foodie,” males and females, May 2016
- Hispanic Millennials driving foodie culture
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- Figure 23: Statement agreement “I consider myself a foodie,” by Hispanic Millennials, May 2016
Non-Foodie Preferences
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- Non-foodies value Mexican and Italian cuisine options
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- Figure 24: Interest in Mexican and Italian cuisine, by foodie Millennials and non-foodie Millennials, May 2016
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- Figure 25: Interest in preparation methods, by foodie Millennials and non-foodie Millennials, May 2016
- Smoked food appeals to foodies and non-foodies alike
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- Figure 26: Interest in preparation methods, by foodies aged 40 and older and non-foodies aged 40 and older May 2016
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- Figure 27: Interest in ordering a dish I can’t make at home, by foodie Millennials and non-foodie Millennials, May 2016
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- Figure 28: Statement agreement, any agree, interest in flavors and dining out expectations, non-foodies aged 40 and older, May 2016
Consumer Segmentation – Types of Foodie
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- The cluster process
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- Figure 29: Foodie consumer segments, May 2016
- Group 1: Home Cook Foodie
- Group 2: Dining Out Foodie
- Group 3: Anti-Foodie
- Group 4: Dietary Aware Foodie
- Group 5: Indulgent and Adventurous Foodie
International Food Preferences
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- Cross-generation appeal toward new cuisines
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- Figure 30: Statement agreement “I’m open to trying cuisines I have not had before,” by generation, May 2016
- International and regional cuisine gain more mainstream appeal
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- Figure 31: Interest in European cuisine, May 2016
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- Figure 32: Interest in Any Asian cuisine, May 2016
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- Figure 33: Interest in any American cuisine, May 2016
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- Figure 34: Interest in international cuisine, by area, May 2016
- The Northeast and West Coast have a stronger interest in international cuisine
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- Figure 35: Interest in international cuisine, by region, May 2016
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- Figure 36: Interest in American cuisine, by region, May 2016
Menu Appeal
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- The pre-restaurant menu screen important for consumers
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- Figure 37: Statement agreement, “It’s important for me to look at a menu before deciding on a restaurant,” by age, May 2016
- Healthy preparation methods more favorable than fried preparation
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- Figure 38: Preparation method preferences, May 2016
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- Figure 39: Interest in preparation methods by foodie Millennials and non-foodie Millennials, May 2016
- Health claims grow in importance for consumers
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- Figure 40: Health preferences on the menu, May 2016
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- Figure 41: Statement agreement “I enjoy ordering dishes meant to be shared,” May 2016
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- Figure 42: Statement agreement, “I wish more restaurants would offer kid-sized portions of their regular menu items instead of a separate kids’ menu,” by parents versus non-parents, May 2016
Menu Trial Motivators
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- Consumers crave flavor details on the menu
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- Figure 43: Statement agreement, flavors on the menu, May 2016
- Seasonal, fresh, and exclusiveness drive menu appeal
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- Figure 44: Menu trial drivers, May 2016
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- Figure 45: Menu trial driver, “Trying an unusual ingredient in a familiar dish,” by foodies and non-foodies aged 40 and older, May 2016
- Millennials will wait for food
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- Figure 46: Statement agreement, “It’s okay to wait in line for an extended period of time to eat at a restaurant,” by generation, May 2016
The Online Consumer
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- Experience is all – even digital experiences
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- Figure 47: Statement agreement, “I like to share my restaurant experiences online,” by generation, May 2016
- Wealthier and urban consumers share the most online
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- Figure 48: Statement agreement “I like to share my restaurant experiences online,” by income, May 2016
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- Figure 49: Statement agreement “I enjoy reading food blogs” and “I like to share my restaurant experiences online,” by area, May 2016
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- Figure 50: Statement agreement, “I enjoy reading food blogs,” by parents versus non-parents
Appendix – Data Sources and Abbreviations
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- Data sources
- Consumer survey data
- Mintel Menu Insights
- Abbreviations and terms
- Abbreviations
Appendix – Cluster Analysis
Hispanic Population Data
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- Figure 51: Generations by Hispanic origin, 2016
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