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Healthy Dining Trends - US - July 2013

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

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