23trends for 2003 From ASFSA Industry, Jan. 03

7/31/2019 23trends for 2003 From ASFSA Industry, Jan. 03

1/83


2/83

Trends Update

Todays Menu

Consumer Backgrounder

23 Consumer Trends

School Trends


3/83

Trend Tracking Quote:

The real art of discovery consists not in

finding new lands but in seeing with new

eyes.

--Marcel Proust


4/83

What Consumers Know

Everything can be negotiated

Everyone can have a latte

24/7 can backfire

Loyalty can be dangerous

Fat free doesnt make you skinny Simplicity is complicated

And much more


5/83

The Consumers Power Tools

Education

Food sophistication and knowledge

Technology

Economic prosperity and discretionary income

Proliferation of goods and services

Information Cynicism


6/83

The Balance

Consumers are constantly negotiating withthemselves to find the balance

Functional

Realities

TimeResources

Options

Emotional

Needs

EgoCulture


7/83

Upscale Goes Mainstream

Golf

Cell Phones and Pagers

Luxury Cars

Flying Bottled Water

Filet Mignon

Designer Clothing

Champagne

Lawn Service

Cruises

Spas


8/83

Kids data growth


9/83

Five Core Food Needs

Convenience

Health

Taste

Ego

Value


10/83

Convenience


11/83

Trend #1: Home on the Range

Source: NPD

Annual Number of Main MealsConsumed in Home Per Person

684696

3526

0

200

400

600

800

1990 2000

Prepared In Home Prepared Out of Home

722 Total 719 Total

Convenience


12/83

Meals mostly come from home42%

3%

11%

9%

8%

6%

2%

2%

17%

Prepared In-Home

Take-Home From Restaurants

Carried From Home

At Restaurant

On the Run

At School/Work

Guest

NR

Skipped

At Home

45%

Away From Home

36%

Source: NPD Group estimate


13/83

But mom is making fewer meals for

children to take to school

63 63

69

5957 58

5046

4139

93 94 95 96 97 98 99 '00 '01 '02

Annual Carried From Home Lunches Per 6-12 Year Olds

Source: The NPD Group's National Eating Trends Service


14/83

Items carried for lunch differ by ageGrade Schoolers Teens Adult Males

Sandwiches 74% 67% 59%Fruit 33% 41% 36%Salty Snacks 36% 37% 24%

Yogurt 8% 0% 5%Salads 1% 2% 5%Vegetables 4% 3% 8%Frozen Dishes 1% 1% 4%Cookies 26% 16% 10%Crackers 16% 7% 6%Bars 7% 8% 5%

Candy 2% 6% 2%Cake 2% 5% 5%Pudding 3% 5% 3%Lunch Kits 3% 5% 0%Fruit Rolls/Bits 11% 6% 1%

Source: The NPD Group's National Eating Trends Service


15/83

Pit Stop Dining

Full-service chains are catering to speed needs withexpress takeout options

Chilis To Go

Fast Fridays

Bennigans On the Go

Lubys To Go

Outback Curbside

Convenience


16/83

72

75

81

9291

93

96

99

103

106

110 111

116 117

121

117118

94 95 9493

9088 88

86 85 8588

8688

90 90 9088 88

90

85 93

84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 '01 '02

Annual Number of Meals Per PersonTaken Out From a Restaurant and Eaten at a Restaurant

Source: The NPD Groups CREST Service

Take-Out

On-Premise

Most meals are carried out of restaurants


17/83

Onsite Grab and Go

Prewrapped foods are the top sellers

43% of sales are prewrapped sandwiches

34% are beverages

14% are hot entrees

10% are hot beverages

Whats hot: fruit cups, cereal kits, soup kits,

tuna snack kits, salad shakers

Source: Foodservice Director


18/83

Trend #2: One Dish Wonders

Bowled Products Uncle Bens

Betty Crocker

Healthy Choice

Marie Callenders (ConAgra)

Smart Ones (Heinz)

Bowl Concepts

Big Bowl Caf

Fire & Ice

Flat Top Grill

Stir Crazy

Pick Up Stix

Bowls on Menus

El Pollo Loco bowls

Taco Bell steak bowls

Convenience


19/83Convenience

Percent of adults who say their eating habits usually reflect the following

Source: Roper Starch Worldwide 2000

29%

24%

26% 26%

21%

24%

13%

15%

6% 6%

3% 3%

0%

10%

20%

30%2000 1996

3 meals

a day

1 meal

and 1-2

snacks

other+3 meals 2 meals2 mealsand 1-2

snacks

Trend #3: Cellular Snacking


20/83

Substantial afternoon snacks on the run

Burger Kings Cravers Menu

Arbys Sidekickers

McDonalds McFlurry & Parfait

Chex Morning Mix

Yoplait Gogurt

Convenience


21/83

*Source: NPDFoodworld: ReCount; Spring 2002 Release

-1

-1

-4

4

-1

-1

-3

-1

0

11. Subway

2. McDonald's

3. Burger King

4. Pizza Hut

5. Taco Bell

6. KFC

7. Wendy's

8. Dairy Queen

9. Domino's

10. Dunkin' Donuts

Percent Change in Number of RestaurantsSpring 2002 vs. Spring 2001

Many QSR chains are closing outlets ...


22/83

Trend #4: Fast Casual Flood

Consumers want good food fast willing to pay more

Combines casual theme menu offerings and dcor withcounter service

Pioneer concepts being bought out by mainstream chains Mainstream chains also improving menus or dcor to compete

Convenience


23/83

Fast Casual Investments

Major chains buying concepts

London-based, 3 NYC units Customers choose items ingrocery store fashion

Everything prepackaged Huge focus on fresh, daily Owned by McDonalds

San Diego, Calif. based, opened in1991, 15 units (Calif., Ariz.)

Originally family owned, recentlySizzler acquired 82% stake

Stylish utilitarian decor Designer pizza, ribs, lemon wings,

salads Fresh-baked breadsticks passed to

tables is signature item


24/83

Fast Casual Consumer Attitudes

As Compared toQSR

Consumers preferFast Casual

chains over QSR

for the food,service andcomfortable eating

atmosphere.

Advantages and Disadvantages are determined based on the Customer Satisfaction %Rated Excellent of Fast Casual chains indexed to QSR/Casual Dining segments.

Taste and flavor of food

Way food is prepared

Cleanliness of restaurants

Fast efficient service

Comfortable eatingexperience

Size of Portions

Affordable to eat there often

Source: NPD


25/83

Yum! Brands reports enhanced per-unit sales

2-in-1s average $1.4 mil in sales vs. Taco Bell at $837kand KFC at 918k

Labor costs reportedly only 1.5 times that of a single unit

Miami Subs Plus reports higher sales Sales in converted locations average $896k vs. $770k a

year prior

Subway and Little Caesars

Sales increased 100% over single unit brands

A&W co-branding

LJS combo unit sales increased 50%

Taco Time increased sales 65% by adding A&W

Convenience

Trend #5: Multibranding Mousetraps


26/83

Multibranding Outlook

Multibranding is an inevitable and growing trend

Yums commitment will invite / force imitation

Some will succeed, some will fail

Multibranding results are mixed among the differentcompanies, says Technomic

Evident formulas for success so far

Complementary dayparts

Equally strong brands Multibranding still in its infant stages

Experimentation with formats & partnerships

Camps forming now


27/83

Most popular c-store brands in-store

Subway 42%

Taco Bell 23%

Chester Fried 23% Hot Stuff Pizza 23%

TCBY 17%

Blimpie 17%

A&Ws 14% Picadilly Pizza 14%

Source: Convenience Store News


28/83

School Convenience Trends

Kitchen convenience

55% of schools vs. 45% of onsite operations overallsay theyve increased use of convenience foods andprep systems

Central commissaries in Jefferson County, Ky., San

Bernadino, Long Beach, Rockville, Minneapolis,Nashville

Centralized computer systems to track inventory,participation

Student convenience

Vending sales increased in 33% of schools surveyed Short lunchtime window calls for more grab & go

prepackaged items: e.g., Walkaway Salads in LaCrescenta, CA

Cleveland, Ohio schools set up grab & go stationsthis yearcold and ready-to-heat items



29/83

Living Well


30/83

Americans concerns: Fat and Cholesterol.

30%

30%

27%

27%

25%

23%

19%

Fat

Cholesterol

Salt

Additives

Preservatives

Caffeine

Sugar

Source: NPD

Opportunity to leverage turkeys health benefits


31/83

But 70% say the most important thing aboutfood is that it looks, smells and tastes good

53.1 53.5 54.0

57.955.1

57.8 60.5

64.866.8 67.3 66.4

70.3 71.0

90 91 92 93 94 95 96 97 98 99 '00 '01 '02

Source: NPD


32/83

Trend #6: Devilish Decadence

Steakhouse sales double over 5 years

Wine consumption rose 4% in 1 year

50% of Americans are overweight; 25% obese

Krispy Kreme expanding rapidly 40% are tired of being told what foods to eat

Concerns about bad ingredients in fooddeclining over past 10 years overall

Sources: American Dietetic Association/NPD

Living Well


33/83

Major Health Concern: Obesity

Source: CDC

19901992 1993

19941995 1996

1997

1998 1999 2000

1991

Obesity Trends Among U.S. AdultsPercent of States Population Considered Obese


34/83

Over 60% of Americans would like to lose atleast 20 pounds!

53.7

56.0

54.5

56.656.3

54.2

52.0

53.753.0

55.156.0

57.258.9 58.6 59.1

62.163.3

62.5

85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 '01 '02

Source: NPD


35/83

Trend #7: Portion Distortion

Portion sizes growing

Portions twice as large as other countries*

Consumers eating 150 more calories/day vs. 1980

67% of Americans clean their plates* Peoples sizes too big

Gen XXL: 30% of children are seriously overweight

Americans more tolerant of big sizes

*American Institute for Cancer Research / Brown University / Health News

Living Well


36/83

Diet Research

Breakfast: Obesity Research journal published research linkingbreakfast consumption as key to weight loss

Tea / Chocolate: Penn State reviewed 66 published studiesshowing consumption of flavonoid-rich tea or chocolate canreduce cardiovascular disease risk

Tooth decay is on the rise with children and adults, linked toincreased consumption of bottled water, sports drinks, sour candyand breath mints

Especially high in Washington State, where 1 year olds are 5times as likely to have cavities as the rest of the nation

Kids First initiative launched in Rhode Island to target childrens

nutritional well being

Involves schools, universities, corporations,


37/83

Trend #8: Healthy Halos

Concepts with fresh and ethnic cues are perceived as thenew healthy despite reality

Living Well


38/83

Trend #9: Food Power

Growing awareness 52% believe foods can replace medicine

33% choose foods for medical purposes

53% want information on immunity boosts

Market growing: 2001 sales estimated at $17 billion

Mainstream companies adopting

Kraft: Balance Bar, Boca Burger

Quaker / Novartis partnership

Drink additives: SoBe

Living Well


39/83

Power Foods

Restaurants going functional Starbucks & Smoothie King power boosters

Jamba Juices Jambola bread & power shots


40/83

Trend #10: Protein Power

35 million Americans now following some formof low-carb/high-protein diet

Proliferation of books

Atkins Diet

Sugarbusters Zone Diet

Body for Life

Protein shots at coffee and juice bars

Increase in bars and functional beverages

Source: Life Services Supplements

Living Well

Low carb is the fat-free of the 90s


41/83

Trend #11: Sugar and Fat-busting

38%35%

33%31%

29% 29% 30%

38%

42%43%44%

47%

51%

46%45%

42%41%40%

85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 ' 01 ' 02

Cholesterol

33%

29%32%

27% 26%28%

27%

43% 42%44%

43% 43% 43% 43%

40%37% 38%

33%

85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 ' 00 ' 01 '02

Salt

25%23%

24%23%

21%23% 23%

25%27%27%

28%

32%33%33%32%33%

33%33%

85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 '01 '02

Caffeine

30%32%33%

37%41%

43%46%47%

51%49%49%50%51%

46%45%42%41%40%

1985 1986 1987 1988 1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002

21%19% 19% 17% 18% 18%

19%19%

23%24%23%

28%30%28%30%32%33%

35%

85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 ' 01 ' 02

Sugar

28%

25% 25%22% 23%

24% 25%

30%32%32%33%

37%38%36%36%36%35%36%

85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 '01 '02

Preservatives

Fat


42/83

Nutritional lipids gaining momentum in new productintros

Omega 3 commonly recognized by consumers EPA, ARA, DHA for brain development Infant formulas fortifying with ARA and DHA Linoleic acid can convert to EPA and DHA 33 global new food products made omega claims

Tocopherol

vitamin E, an antioxidant, especially from oils andnuts 242 products in 2001 listed tocopherol on the label 8% of baby food products listed tocopherol Hellmanns Light mayonnaise promotes tocopherol


43/83

Sugar Busting

Dietetic candy sales grew nearly 21% last year From 199098, adult-onset diabetes grew 33%

Sugar / soda consumption linked to obesity inchildren (and adults)

Companies finding euphemisms for sugar

Honey

Brown sugar

Frosted

Source: Surgeon General / Life Services Supplements

Living Well


44/83

Trend #12: Staying Alive

Food safety concerns on the rise

Food supply perceived as threatened

News over mad cow, hoof and mouth, etc.

Agri-terrorism, tampering, biotech Food allergy concerns also mounting

Consumers looking for assurances

Media says irradiation better than death

Restaurants irradiating beef Additional emerging technologies

Purity guaranteed

Living Well


45/83

We are aware of safety concern and have

read or heard about many.

3%

4%

4%

7%

10%

18%

26%

41%

50%

52%

Acrylamide

Bio-Terror at Supermarket

Bio-Terror at Restaurant

Listeria

Gen. Modified Corn

Gen. Modified Foods

Foot and Mouth

Mad Cow

Salmonella

E.Coli

8/21/2002 Source: NPD


46/83

Increased reports of food allergies

Only 2% of Americans have food allergies, but 1/3believe they have allergies

Study shows 1/3 of allergy sufferers likely to avoidbiotech foods, even though there is no evidence of risk

Industry response:

Companies reporting possible ingredients (e.g., nuts

in candy) on labels Food Allergy Initiative building awareness and

education about allergies


47/83

Kosher

Organic

Natural Pasteurized

GMO-free


48/83

Trend #13: Natural Foods on Fire

Natural products sales totaled $30 bil in 2000

Growing 15% annually

Organic sales $8.4 billion in 1999

Mainstream companies trying organic

Government issued organic standards 12/00

Restaurants featuring organic ingredients

Berkley school district organic specs

Nora in D.C. certified first organic restaurant

Source: SPINS/Natural Business Journal

Living Well


49/83

TGIFridays natural Angus burger on menus Chipotles free-range pork Chains with antibiotic-free poultry

GM tested organic cereal Heinz bought Hain Kelloggs bought Worthington Foods Tyson Foods has Natures Farm brand

Aquafina: Purity guaranteed Wegmans, Omaha Steaks and Schwans selling irradiated

foods, including meats


50/83

School Wellness TrendsFocus

Only 9% of schools reported increase in healthy selections lastyear

CN Reauthorization 2003: increased regulation of competitivefoods, nutrition education, local produce emphasis

Manufacturers making healthy foods a priority

Obesity Soda bans in L.A. and Tex. as reaction to obesity pressure

James Monroe High School (L.A.) is working with Coca-Cola tooffer alternatives to carbonated beverages AND trimming fattysnack choices in the student store

Other schools: fried food bans, snack food bansSafety

Calif. schools offering organic and vegetarian items

ABC Primetime expos on school foodservice safety

Irradiation approved for schoolsSource: Foodservice Director


51/83

Taste Optimization


52/83

Trend #14: Global Forms Carry Taste

Topped pizza / flatbread

Sausages (seafood, poultry)

Burger (salmon, veggie, etc.)

Loaf (oyster, onion, pate)

Bread (boules, conewich)

Great Taste


53/83

Trend #15: Ethnic Splintering

Italian Med-Rim (couscous, risotto,regional pasta sauces)

Mexican Nuevo Latino Hispanic(black beans, chiles, corn)

Chinese Pan-Asian (noodle dishes,lemongrass, ginger, cilantro)

Great Taste


54/83

Menu Evolution

Menus increasingly read like recipes

Source: Noble Consulting

Gene & GeorgettisSample Menu

Salad with house dressing

Broiled Filet Mignon

Baked Potato

Spinach

Cheesecake

McCormick & Schmicks

Sample Menu

Fall greens tossed with blue

cheese and glazed walnuts

Newport Oregon Albacore

braised with port wine, orange

juice and craisins

Leaf spinach aglio e olio

Semisweet chocolate truffle cake

with raspberry melba


55/83

Trend #16: Flavor on the Menu

Roasted, wood-fired, grilled, slow roasted

Buffalo, Cajun, Southwestern

Angus, farm-raised, organic, Pacific Northwest

Latino, Asian, Mediterranean

Garlic mustard, pesto mayonnaise

Panini, focaccia, proscuitto

Produce, meats, cheeses, wines

Great Taste


56/83

Trend #17: Flavor Upgrades

More complex flavors and combinations

Restaurant brands cross over

Boston Market

Starbucks California Pizza Kitchen

TGIFridays

Great Taste


57/83

Flavor Trend

The impact / importance of menu trends is relative to thenumber of consumers who are exposed to them

Flashpoint

Source: Noble Consulting Group


58/83

Flavor Trend

Flavors follow the same trend curve

Source: Noble Consulting Group


59/83

Trend #18: Evolving Benchmarks

Kopi Luwak

1980s 1990s 2000s

Folgers Starbucks

Pan Pizza Brick Oven Pizza

Frozen Yogurt Hagen Dazs Frozen Custard

Grilled Flatbread

Real ButterMargarine Plugra

Brown sugar Turbinado Demerara

Ego Satisfaction


60/83

Trend #19: Eatertainment

Fun Foods

Parkay Fun Squeeze / Heinz EZ Squirt

Oreos Magic Dunkers

Lunchables Fun Snacks

Interactive Restaurants

Lamberts throwed rolls

GameWorks high-tech play

Chuck E. Cheeses bedlam

Ego Satisfaction


61/83

Kid Power

Buying power of younger kids will exceed $17 billion in 2006 Kids spend the most money on food and beverages Expenditures on food for kids exceeds $70 billion Nearly 4 in 10 kids are members of a minority group Products and services that facilitate family togetherness will be

well-received in the marketplace. *

Fun is the name of the game in childrens food not predisposedto food rules

Foods move up the funtinuum by increasing their fun factors intwo ways: , andextrinsically, with toys and games.

* Source: Marketresearch.com


62/83

Kids Favorite Foods

TOP 10 ENTRE ITEMS: AGE 13-17

Y/E Aug. 2002 Servings

French Fries 743,027

Hamburger/Cheeseburger 605,604

Pizza 545,643

Mexican 307,597

Chicken Sandwiches 255,676

Side Salad 153,643

Chinese/Asian/Indian 151,180

Seafood 141,047

Breakfast Sandwiches 127,381

Tacos 118,212

TOP 10 ENTRE ITEMS: AGE 6-12

Y/E July. 2002 Servings

French Fries 950,787

Pizza 823,356

Burgers 646,455

Chicken Nuggets / Strips 436,336

Mexican 260,979

Fried Chicken 193,023

Pasta 189,066

Chinese/Asian/Indian 165,881

Side Salad 162,173

Seafood 147,724

Source: NPDFoodworld


63/83

C-store Users Food Purchases

Prepared Foods Purchased At Convenience Stores By Teens



64/83

School Taste Trends

Quality Cues Saveur magazine praises Mann County, Calif. School

foodservice, saying students line up for extra portions ofhomemade tamale pie, egg rolls, mac & cheese and pizza

Branded Quality

71% participation at West Salem High School, using SodexhoCrossRoads stations and carts

Increase in branded food offerings reported by schools in Naples,Chicago, Charleston, San Diego, Norfolk, Anchorage

Aramarks One World Caf concept focuses on scratchpreparation and a nutrition mascot, Spike

Ethnic emphasis increasing

Won Tons Chinese food station and Pasta Nostra at North HighSchool (Davenport, Ia.)

Manufacturer brands also popular: Minh (Schwans), Ortega(Nestle)



65/83

Ego Satisfaction


66/83

Trend #20: Customization (Control)

GMs mycereal.com Elis C-Cake

Fire+Ice restaurant

Arbys condiment bar

1 mil possiblecombinations ofcereals; singleserve containers

with a personalizednutrition profile;shipped in 2-4 days;$1 per serving

Ego Satisfaction


67/83

Trend #21: Brandstyles

Starbucks Beverages and food

Equipment

Social hangout

Mail order/gifts

Clothing

Lifestyle Magazine

#1 Palm application

Martha Stewart

TV show

Magazines, books

Home furnishings

Mail order / Web site

Ego Satisfaction

Never put all yourinvestment eggs

in one basket


68/83

Chefs as Brands

Charlie Trotter

Cookbooks

Takeout store in Chicago

Specialty foods

TV shows & studio

Maytag endorsement

Chefs table

Emeril Lagasse

Product line Cookbooks

Restaurant Empire

TV shows

Ego Satisfaction


69/83

School Ego Trends

Tummy satisfaction

Estimated 12% of NSLP food is wasted (USDA)

USDA strategies include: meal plan flexibility; self-serve stations;extended lunch periods; enhancing quality perception;

commercial contractors; branded products; student menu input Study shows students who eat in classrooms (vs. cafeteria) eat

20% more of their food and all of their milk

Food with a Tude

79% of schools report they will renovate their foodservice facilities

Fun, flavored milk products launched in schools in recent years Young chef egos: Chicago school kids participating in industry-

sponsored internship program



70/83

Value Optimization


71/83

Trend #22: Pennypinching Attitude

Upscale private label: Presidents Choice, etc.

99-cent meals at QSR

Upscale club stores: Costco

More dollar store shopping 52% shopped at Family Dollar, Dollar Tree, etc. vs.

47% in 1998

Value


72/83

Value-Conscious Concepts

Consumers looking for more than their moneys worth seek highquality at a reasonable price with no compromise


73/83

Trend #23: Affluenza

Still strong after 9-11new motivations Driven by Boomers

Educated, affluent, traveled

Entitled Attitudes

First-class Upgrades

VIP Passes

Luxury Accommodations

Hotelspitals

Hotels

Trophy Travel Luxury Foods

McLobster sandwiches

Balsamic vinegar

Ego Satisfaction


74/83


75/83

C&U Ego Satisfaction

Branded News:

U. of Ga. Opening Chick fil A Express

Sodexhos alliances with Sonic and Jamba Juice

Virginia Polytechnic has started catering for a club lounge andsuites at the universitys stadium, with upscale items


76/83

Branded Programs

Most popular branded programs in c-stores

Subway 42%

Taco Bell 23%

Chester Fried 23%

Hot Stuff Pizza 23%

TCBY 17%

Blimpie 17% A&Ws 14%

Picadilly Pizza 14%



77/83

Onsite Grab and Go

Prewrapped foods are the top sellers

43% of sales are prewrapped sandwiches

34% are beverages

14% are hot entrees 10% are hot beverages

Whats hot: fruit cups, cereal kits, soup kits,

tuna snack kits, salad shakers



78/83

C&U: Health News

Student hot buttons: low fat, vegetarian, kosher 70% of students say they are concerned about proper nutrition

(Aramark survey)

Cornell U. (Flik/Compass) and U. of Maryland started a koshermeal plan in 2001

St. Joseph started a Fresh & Lean program: good meals

under 500 calories

Salisbury U. holds a Bon Coeur banquet several times a

year


79/83

C&U: Convenience News

C-stores and grab & go becoming the norm An Aramark survey found 57% of college

students eat dinner between 8 pm and 2 am

Grab-and-Go accounts for 29% of totalfoodservice sales c&u

Late night snacking is becoming a criticaldaypart for colleges and universities

U. of Chicago : campus convenience store in a dining hall thathas diversity-minded offerings from 7 am 2 am

Georgia State U. offers grab and go formats where students canpurchase salads, sandwiches, and dessert

Florida U. of Tampa has Grill On-line with self-order kiosks

Grab & go backlash? Administrators are concerned the attempt to cater to convenience

will undermine the socialization factor that dining provides


80/83

C&U Taste News

19 c&u facilities upgraded variety and quality in2001 -- adding vegetarian, ethnic, grab & go

Wooster College started a scatter system: Basics,Noodles, Pizzeria, Internationals, Delicatessen,salad bar, fruit bar, cook to order

American U. (Wash., DC) has put in Wild Ginger,Mundo Latino, The Wall (wall of produce for saladmaking)

U. of Mass has an all-you-can-eat sushi station andhas just started dishes from Thailand, Morocco,India, Korea, Vietnam

USC has a Betty Crocker Kitchen kiosk University of Notre Dame creates, stores, packages,

markets and delivers across campus:

Artisan breads

Pastries


81/83

Onsite Trends

Today: Whats the Difference?

VS.

1970s: No competition

1980s: Other noncommercial

1990s: Restaurants2000s:All retail hosts: c-store, coffee, supermarket deli

Source: Onsite Magazine


82/83

Onsite Trends

Traditional cafeterias being replaced by retail concepts

Food courts & marketplaces w/multiple stations

Made to order, Eatzis style

Upgraded food offerings

Home-grown brands growing Aramark One World Caf

Sodexho Marriott Crossroads Cuisine (B&I) and CampusCrossroads

Morrisons Spice of Life

New class of retail brands Cheesecake Factory (Sodexho)

California Pizza Kitchen (Host Marriott)

Hand-held, grab & go most popular choices

C-stores added on campus


83/83

C-Store Consumer Trends

Teen Purchasing Behavior Teen purchases of prepared foods at C-Stores has been

increasing in recent years.

Breakfast foods, deli sandwiches and pizza continue to

be teens top picks. As with adults, teen males and females tend to have

different preferences in their purchases.

Males are more likely to favor hot dogs; females favordeli sandwiches, ice cream/yogurt, and salads.

Teens are slightly more likely than adults to purchase hotsoup, with teen females more likely than teen males.

23trends for 2003 From ASFSA Industry, Jan. 03

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Transcript of 23trends for 2003 From ASFSA Industry, Jan. 03