Milling & Baking News Corporate Profiles - October 2011 - (Page 70)

Food Service Top 20 trends 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Locally sourced meats and seafood Locally grown produce Sustainability Nutritionally balanced children’s dishes Hyper-local (e.g. restaurant gardens, do your own butchering) Children’s nutrition Sustainable seafood Gluten-free/food allergy conscious Simplicity/back-to-basics Farm/estate-branded ingredients Micro-distilled/artisan liquor Locally produced wine and beer Half-portions/smaller portion for a smaller price Organic produce Nutrition/health Culinary cocktails (e.g. savory, fresh ingredients) Newly fabricate cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) Fruit/vegetable children’s side items Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) 20 Artisan cheese Source: National Restaurant Association found 59% of American adults said they likely would visit a food truck if their favorite restaurant offered one. The 2011 percentage was up from 47% in 2010. The survey also found 18% of consumers saw a food truck in their community in the summer of 2011, and 28% of the people who saw a food truck made a purchase. “Our research shows that in just one year, the number of consumers who say they would be likely to visit a food truck has increased significantly,” said Hudson Riehle, senior vice-president of the N.R.A.’s research and knowledge group. “We also found that food trucks have a more noticeable presence in communities in the West and Northeast than in other parts of the United States. “Though food trucks are often equated with chefs and entrepreneurs, they also present opportunities for operators of established restaurants to expand their operations and presence, as a majority of consumers say they would visit a food truck run by their favorite restaurant. Mobile food service can be a good way to extend an existing restaurant brand beyond the four walls of the establishment.” Hispanic markets differ Restaurant operators might want to know different Hispanic markets have different approaches to visiting their establishments. According to The NPD Group, out of all restaurant visits made by Spanish-speaking Hispanics, 31% occur at the morning meal and 22% occur at the afternoon or evening snack daypart. For nonHispanics and English-speaking Hispanics, 18% of visits occur at the morning meal and 15% occur at the afternoon or evening snack. The NPD Group also reported more than half of restaurant visits from Spanish-dominant Hispanics and a third of visits from Englishspeaking Hispanics include parties with children. Just 29% of visits by non-Hispanics include parties with children. Millennial market grows Millennials made more than 13 billion of the total 59 billion visits to food service establishments in 2010 and they spent $73 billion, according to The NPD Group. The number of millennials, at 52 million, will increase over the next 10 years because of immigration, according to NPD’s report “Reaching the Millennial Generation.” The NPD Group included people ages 18 to 29 in the millennial market. Millennials spend over half of their food service dollars on ordering food for take-out. As a group they spend a higher percentage of their total food service dollars on snacks than other generations, and they have a higher incidence of ordering snack food items like ice cream, nuggets and mini sandwiches. “Millenials will overtake baby boomers as the most sought-after target for restaurateurs in the coming years,” Ms. Riggs said. “In order to attract this generation, food service operators and manufacturers will need to understand both the similarities and differences among millennials.” CP signed definitive agreements to sell Long John Silver’s Inc. and A&W Restaurants, Inc. to two separate buyers. LJS Partners, L.L.C. will buy Long John Silver’s. A Great American Brand L.L.C. will buy A&W. Besides calorie counting, fast-casual stability and Chinese expansion, other food service news in 2011 included food trucks, the Hispanic market and the millennial market. Food trucks move in A survey from the National Restaurant Association, Washington, 70 \ October 2011 Milling & Baking News • Food Business News • Baking & Snack • Meat & Poultry Corporate Proﬁles

Table of Contents for the Digital Edition of Milling & Baking News Corporate Profiles - October 2011

Milling & Baking News Corporate Profiles - October 2011