Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National...
-
Upload
debra-walsh -
Category
Documents
-
view
220 -
download
0
description
Transcript of Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National...
![Page 1: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/1.jpg)
Food and the FamilyWhat Americans are Eating
Sheila R. Cohn, RDManager, Nutrition Policy
National Restaurant [email protected]
![Page 2: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/2.jpg)
OVERVIEW
Industry Forecast 2002
Who we are
Customers Drive the Industry!
![Page 3: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/3.jpg)
Restaurant Industry 2002Locations………………..858,000Employees………………11.6 MillionShare of Food $……......46.1%Meals………..……………54 BillionTypical Person………….4.2 meals / wk
![Page 4: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/4.jpg)
WHO WE ARE
11.6 million employees
Largest private sector employer
9% of those employed in the United States
![Page 5: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/5.jpg)
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
![Page 6: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/6.jpg)
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%)
![Page 7: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/7.jpg)
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
![Page 8: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/8.jpg)
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
![Page 9: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/9.jpg)
Local Support
Youth athletic teams
Fun runs and races
Local sports leagues
![Page 10: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/10.jpg)
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
![Page 11: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/11.jpg)
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
![Page 12: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/12.jpg)
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
![Page 13: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/13.jpg)
Proportion of the Food DollarProportion of the Food DollarSpent Away From HomeSpent Away From Home
19551955 PresentPresent
25%25%
46%46%53%53%
20102010Source: National Restaurant Association
![Page 14: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/14.jpg)
SO….Who Drives the
Industry ???
![Page 15: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/15.jpg)
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
![Page 16: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/16.jpg)
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
![Page 17: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/17.jpg)
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 years ago
![Page 18: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/18.jpg)
Customer Expectations
All age groups identify food as the most important attribute when dining out
![Page 19: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/19.jpg)
NOT JUST FOR THE FOODNOT JUST FOR THE FOOD More than two out of three adults agree More than two out of three adults agree
that going out to a restaurant with that going out to a restaurant with family/friends gives them an opportunity family/friends gives them an opportunity to socialize and is a better way to maketo socialize and is a better way to make
use of their leisure time than cooking anduse of their leisure time than cooking and cleaning up.cleaning up.
![Page 20: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/20.jpg)
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
![Page 21: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/21.jpg)
Outside of the Ordinary
Consumers want to be “sold” on menu choices
Consumers are more knowledgeable and sophisticated in expressing what they want
![Page 22: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/22.jpg)
Words that add a lot of interest Fresh, Farm-fresh Home-made Grilled, Charcoal grilled Roasted Char-Broiled Baked Barbequed Marinated Sautéed Hearty
![Page 23: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/23.jpg)
Making a menu choice less interesting Raw Deep-fried, Fried, Flash Fried Blackened Infused Pureed Flan Jambalaya Poached
![Page 24: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/24.jpg)
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
![Page 25: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/25.jpg)
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
![Page 26: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/26.jpg)
Health-Conscious DinersFoods
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
![Page 27: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/27.jpg)
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
![Page 28: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/28.jpg)
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
![Page 29: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/29.jpg)
Percentage of Adults who Indicated that They are Busy so Convenience
is Critical
![Page 30: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/30.jpg)
Takeout Trends
Growing appetite for takeout food
78% of U.S. households make at least one carryout or delivery purchase in a typical month
![Page 31: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/31.jpg)
Menu OfferingsOne size definitely doesn’t fit all
Customization is in at fine dining, casual dining and family restaurants alike
![Page 32: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/32.jpg)
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 sharingMay easily double as a light meal for an
adult or a child
![Page 33: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/33.jpg)
Entrée Salads
More chains offer salads as a meal
Wider selection of unique entrée salads available
![Page 34: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/34.jpg)
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
Entrée Salads
![Page 35: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/35.jpg)
A Little Spice is NiceA preference for
spiciness varies by generation
Generation X and Y show a greater inclination to order more spicy dishes than older adults do
![Page 36: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/36.jpg)
Ethnic CuisinesEthnic CuisinesSignificant Growth Since 1994Significant Growth Since 1994
ItalianMexicanJapanese (Sushi)ThaiCaribbeanMiddle Eastern
![Page 37: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/37.jpg)
Produce ImpactRise of organicsLocally grownEntrée saladsMeatless mealsComfort foodsEthnic fusionLabor savers
![Page 38: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/38.jpg)
New Tastes
Produce tried first at a restaurant and then purchased at a store:
MangoesKiwifruitPapayasJicamaPineapplesSource: The Packer’s Fresh Trends 2000
![Page 39: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/39.jpg)
Wrap It UpMake 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 leftovers home
![Page 40: Food and the Family What Americans are Eating Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association](https://reader036.fdocuments.in/reader036/viewer/2022062413/5a4d1b4f7f8b9ab0599a6f70/html5/thumbnails/40.jpg)
Food and the FamilyWhat Americans are Eating
Sheila R. Cohn, RDManager, Nutrition Policy
National Restaurant [email protected]