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Trends Update
Todays Menu
Consumer Backgrounder
23 Consumer Trends
School Trends
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Trend Tracking Quote:
The real art of discovery consists not in
finding new lands but in seeing with new
eyes.
--Marcel Proust
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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
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The Consumers Power Tools
Education
Food sophistication and knowledge
Technology
Economic prosperity and discretionary income
Proliferation of goods and services
Information Cynicism
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The Balance
Consumers are constantly negotiating withthemselves to find the balance
Functional
Realities
TimeResources
Options
Emotional
Needs
EgoCulture
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Upscale Goes Mainstream
Golf
Cell Phones and Pagers
Luxury Cars
Flying Bottled Water
Filet Mignon
Designer Clothing
Champagne
Lawn Service
Cruises
Spas
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Kids data growth
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Five Core Food Needs
Convenience
Health
Taste
Ego
Value
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Convenience
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Substantial afternoon snacks on the run
Burger Kings Cravers Menu
Arbys Sidekickers
McDonalds McFlurry & Parfait
Chex Morning Mix
Yoplait Gogurt
Convenience
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*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 ...
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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
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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
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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
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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
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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
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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
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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
Source: Foodservice Director
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Living Well
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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
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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
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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
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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
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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
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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
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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,
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Trend #8: Healthy Halos
Concepts with fresh and ethnic cues are perceived as thenew healthy despite reality
Living Well
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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
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Power Foods
Restaurants going functional Starbucks & Smoothie King power boosters
Jamba Juices Jambola bread & power shots
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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
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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
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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
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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
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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
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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
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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
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Kosher
Organic
Natural Pasteurized
GMO-free
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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
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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
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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
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Taste Optimization
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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
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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
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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
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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
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Trend #17: Flavor Upgrades
More complex flavors and combinations
Restaurant brands cross over
Boston Market
Starbucks California Pizza Kitchen
TGIFridays
Great Taste
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Flavor Trend
The impact / importance of menu trends is relative to thenumber of consumers who are exposed to them
Flashpoint
Source: Noble Consulting Group
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Flavor Trend
Flavors follow the same trend curve
Source: Noble Consulting Group
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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
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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
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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
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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
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C-store Users Food Purchases
Prepared Foods Purchased At Convenience Stores By Teens
Source: Convenience Store News
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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)
Source: Foodservice Director
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Ego Satisfaction
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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
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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
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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
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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
Source: Foodservice Director
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Value Optimization
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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
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Value-Conscious Concepts
Consumers looking for more than their moneys worth seek highquality at a reasonable price with no compromise
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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
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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
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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%
Source: Convenience Store News
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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
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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
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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
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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
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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
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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
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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.