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Food and the Family What Americans are Eating. Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association [email protected] www.restaurant.org. OVERVIEW. Industry Forecast 2002 Who we are Customers Drive the Industry!. Restaurant Industry 2002. Locations………………..858,000

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food and the family what americans are eating

Food and the FamilyWhat Americans are Eating

Sheila R. Cohn, RD

Manager, Nutrition Policy

National Restaurant Association

[email protected]

www.restaurant.org

overview
OVERVIEW
  • Industry Forecast 2002
  • Who we are
  • Customers Drive the Industry!
restaurant industry 2002
Restaurant Industry 2002
  • Locations………………..858,000
  • Employees………………11.6 Million
  • Share of Food $……......46.1%
  • Meals………..……………54 Billion
  • Typical Person………….4.2 meals / wk
who we are
WHO WE ARE
  • 11.6 million employees
  • Largest private sector employer
  • 9% of those employed in the United States
who we are5
WHO WE ARE
  • 1/3 of all adults in the United States have worked in the restaurant industry at some point during their lives
  • Total annual wages and benefits equal $47 billion for fullservice restaurants and $37 billion for limited-service and snack establishments
who we are6
WHO WE ARE
  • The typical employee in a foodservice occupation is:
    • Female (57%)
    • Under 30 years of age (57%)
    • Single (70%)
    • Working part-time and averaging 25.6 hours a week
    • Living in a household with two or more wage earners (81%)
eating and drinking places are mostly small businesses
Eating-and-Drinking Places are Mostly Small Businesses
  • More than seven out of 10 eating-and-drinking places are single-unit (independent) operations
  • One out of three eating-and-drinking place firms are sole proprietorships or partnerships
  • More than seven out of 10 eating-and-drinking places had less than 20 employees in 1999
  • Restaurants account for the largest share of economic activity in travel and tourism, an essential sector of the nation’s economy
our commitment
Our Commitment
  • Cornerstone of Community involvement
  • 9 out of 10 tableservice restaurants are involved in charitable activity
  • Restaurateur’s philanthropic activities are most likely to be directed to community health programs
local support
Local Support
  • Youth athletic teams
  • Fun runs and races
  • Local sports leagues
restaurants provide a ladder to management opportunity
Restaurants Provide a Ladder to Management Opportunity
  • More than eight out of 10 salaried employees at restaurant started as hourly employees
  • Eating-and-drinking places employ more minority managers than any other industry
  • Two-thirds (66%) of supervisors in food-preparation-and-service occupations in 2001 were women, 13% were African American and 11% were of Hispanic origin
restaurants provide a ladder to management opportunity11
Restaurants Provide a Ladder to Management Opportunity
  • Eating-and-drinking places rank second, based on sales volume, among retail establishments owned by African-Americans and Hispanics
  • Foodservice-and-lodging managers account for the largest number of managerial employees in the country – 1.5 million
restaurants first in daily customer contact
Restaurants: First in Daily Customer Contact
  • The typical person (age 8 and older) consumes an average of 4.2 meals prepared away from home per week, or 218 meals per year
  • More than 54 billion meals will be eaten in restaurants and school and work cafeterias in 2002
  • As income increases, consumers eat away from home more frequently
slide13

Proportion of the Food Dollar

Spent Away From Home

53%

46%

25%

1955

Present

2010

Source: National Restaurant Association

slide14

SO….

Who Drives the Industry ???

customers are the driving force
Customers Are The Driving Force
  • A restaurant doesn’t “create” a niche, it taps into one
  • Any restaurant that fails to meet customer demands will not survive
meeting customer expectations
Meeting Customer Expectations

Nearly four out of five consumers gave an ‘excellent’ or ‘good’ rating to the value they received for the price they paid

industry of choice
Industry of Choice
  • Virtually all restaurants allow customers to customize their meals, whether it is food-preparation method or substitution of food items to meet their needs
  • Restaurants provide a variety of sizes including appetizers, half-portions, full portions, and even double portions
  • Over 70% of consumers are more interested in customizing their food choices today than they were two yearsago
customer expectations
Customer Expectations

All age groups identify food as the most important attribute when dining out

slide19

NOT JUST FOR THE FOOD

More than two out of three adults agree

that going out to a restaurant with

family/friends gives them an opportunity

to socialize and is a better way to make

use of their leisure time than cooking and

cleaning up.

knowledge attitudes wants and needs new research describes
Knowledge, Attitudes, Wants and NeedsNew Research Describes:
  • How receptive consumers are towards ingredients, flavors and preparations
  • What types of foods and ingredients we can expect a growing number of consumers to be interested in ordering from foodservice establishments
outside of the ordinary
Outside of the Ordinary
  • Consumers want to be “sold” on menu choices
  • Consumers are more knowledgeable and sophisticated in expressing what they want
words that add a lot of interest
Words that add a lot of interest
  • Fresh, Farm-fresh
  • Home-made
  • Grilled, Charcoal grilled
  • Roasted
  • Char-Broiled
  • Baked
  • Barbequed
  • Marinated
  • Sautéed
  • Hearty
making a menu choice less interesting
Making a menu choice less interesting
  • Raw
  • Deep-fried, Fried, Flash Fried
  • Blackened
  • Infused
  • Pureed
  • Flan
  • Jambalaya
  • Poached
food attitudes and menu choices how people choose foods at restaurants
Food Attitudes and Menu ChoicesHow people choose foods at restaurants:
  • How adventurous (or unadventurous) one is about foods
  • How concerned one is about the food one consumes for health, nutrition or some form of dietary regime
adventurous diners
Foods

Prosciutto, Duck, Rabbit

Mussels

Goat cheese, gorgonzola

Balsamic Vinegar, Tandoori

Artichokes, Lemon Grass, Arugula

Couscous, Polenta

Sushi

Menu Expressions

Spicy

Organic

Herb-crusted

Aged

Free-range

Wild

Infused

Sun-dried

Adventurous Diners
health conscious diners
Foods

Salmon

Feta, Goat Cheese

Curry, Pine Nuts

Winter Vegetables, Bib Lettuce, Eggplant

Black Beans, Sun-dried Tomatoes, Figs

Risotto, Polenta

Ciabata Bread, Naan

Menu Expressions

Broiled

Baked

Natural

Stir-Fried

Pesticide Free

Organic

Delicate

Hormone Free

Stewed

Raw

Pureed

Health-Conscious Diners
carefree diners
Foods

Steak, Chicken, Pork

Fresh Mozzarella

Pita Bread

Vanilla

Ketchup, Mustard, Garlic

Menu Expressions

Grilled

Charbroiled

Hearty

Seasonal

Smoked

Mashed

Mesquite

Au Gratin

Fried

Sauced

Breaded

Carefree Diners
traditional diners
Foods

Steak, Chicken, Turkey

Fresh Mozzarella

Ketchup, Mustard

Cinnamon

Menu Expressions

Fresh, Farm Fresh

Homemade

Roasted

Broiled

Baked

Farm Raised

Crispy, Crunchy

Pesticide Free

Mashed

Deep Fried

Shredded

Ground

Traditional Diners
takeout trends
Takeout Trends
  • Growing appetite for takeout food
  • 78% of U.S. households make at least one carryout or delivery purchase in a typical month
menu offerings
Menu Offerings
  • One size definitely doesn’t fit all
  • Customization is in at fine dining, casual dining and family restaurants alike
starters anyone
Starters Anyone?
  • The number of appetizers offered in 1999 yielded an average of nine appetizers per menu
  • Stimulate diners’ taste buds and awaken the desire to experiment
  • Promote sharing
  • May easily double as a light meal for an adult or a child
entr e salads
Entrée Salads
  • More chains offer salads as a meal
  • Wider selection of unique entrée salads available
slide34

Entrée Salads

  • Nearly half of tableservice operators report consumers buying more salads than 2 years ago
  • More than 80% of tableservice menus offer main-dish salads
  • Flavor and texture are driving factors - cool, crunchy, colorful

Source: National Restaurant Association

a little spice is nice
A Little Spice is Nice
  • A preference for spiciness varies by generation
  • Generation X and Y show a greater inclination to order more spicy dishes than older adults do
ethnic cuisines significant growth since 1994
Ethnic CuisinesSignificant Growth Since 1994
  • Italian
  • Mexican
  • Japanese (Sushi)
  • Thai
  • Caribbean
  • Middle Eastern
produce impact
Produce Impact
  • Rise of organics
  • Locally grown
  • Entrée salads
  • Meatless meals
  • Comfort foods
  • Ethnic fusion
  • Labor savers
new tastes
New Tastes

Produce tried first at a restaurant and then purchased at a store:

  • Mangoes
  • Kiwifruit
  • Papayas
  • Jicama
  • Pineapples

Source: The Packer’s Fresh Trends 2000

wrap it up
Wrap It Up
  • Make tonight’s dinner tomorrow’s lunch
  • 95% of restaurants provide take-away containers for consumers that want to turn "tonight’s dinner into tomorrow’s lunch."
  • 43% of consumers sometimes choose a larger portion so they can take leftovershome
food and the family what americans are eating40

Food and the FamilyWhat Americans are Eating

Sheila R. Cohn, RD

Manager, Nutrition Policy

National Restaurant Association

[email protected]

www.restaurant.org

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