Meat&Poultry - February 2014 - 8

Commentary
BY keith nunes

knunes@sosland.com

Foodservice at the nexus of
value, taste and health
A

survey of 1,046 consumers conducted

portant" in choosing where to eat out, con-

in September indicates that in the

sumers indicated they are unwilling to pay

coming year many plan to eat out less. Such

extra for "healthy" or "quality" menu options.

a sentiment is not surprising given the current

The foodservice sector has been under in-

state of the economy, and previous versions

creasing pressure during the past few years

of the same survey have pointed to frugality

related to the calorie counts or the amount of

as a key rationale for consumers who intend

sodium in meals. Many consumer, govern-

to eat out less. But the most recent survey

ment and public health groups, have decried

adds an additional element into the mix.

the lack of nutritious choices on menus and

For the first time, consumers also are

the inability of consumers to determine how

saying one of the reasons they will eat

many calories or how much sodium is in a dish.

out less often is because they want to

As a result, health has been at the fore-

eat healthier, according to the North

front of many menu innovation efforts.

American Restaurant Consumer Sentiment

Whether it is creating menu items that fit

Review, which was published by the business

within a specific set of nutrition guidelines,

advisory firm AlixPartners.

Health
has been
at the
forefront
of many
menu
innovation
efforts.

or promoting the quality of the ingredients

Amidst already declining dining-out fre-

used to create a dish, operators have been

quency, consumers who participated in the

working to create a healthy halo over some

survey said they plan to dine out even less,

of their offerings.

especially at quick-service restaurants.

Adding to the pressure is competition food-

While the survey spotlights the importance

service operators are facing from grocery and

of health and nutrition to consumers, the top

convenience stores as many retailers have ex-

three drivers in choosing where to eat remain

panded their foodservice offerings in tandem

food quality, price and value. The survey's

with consumers expressing a greater desire for

results should be viewed with an eye toward

speed-of-service and overall convenience. Of

future trends and the realization health and

the consumers surveyed by AlixPartners, 27

nutrition have the potential to be a driver of

percent reported going to grocery stores with

foot traffic.

the sole intent to buy a meal, and 24 percent

Creating an even greater challenge for food-

reported the same for convenience stores.

service operators is the fact consumers said

2014, whether it is related to specific issues as

4.5 percent less per meal in the coming year

sodium or sugar reduction, or to the favorable

than they did last year. While the survey found

perceptions associated with the simple label

the availability of healthy menu items has an

trend. As the survey indicates, those opera-

impact on restaurant choice - 51 percent of

tors that incorporate products with a healthy

consumers rated healthy menu options as "im-

halo into their menu stand a greater chance

portant," "very important" or "extremely im-

8

Health and wellness will be a key trend in

they are planning on spending an average of

of attracting more traffic into their outlets. ■

* Meat&Poultry * February 2014 * www.MeatPoultry.com
http://www.MeatPoultry.com
Meat&Poultry - February 2014

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