instore - October 2016 - 22


cover story

Most dayparts are growing or holding steady
Decreasing

Breakfast

19%

Remaining the same

68%

Increasing

13%

Lunch

12%

69%

19%

Dinner

14%

65%

21%

Snacking

12%

percent say the same of freshly
cut fruits and vegetables.
It should be noted that the foods
that were offered as options
within the survey were slightly
different for both retail channels.
While respondents are asked
if they would purchase baked
goods, fully-cooked meats, deli
sandwiches, prepared salads,
sides, pizza and sushi from supermarkets, they were not asked if
22 * OCTOBER 2016 * instore

66%

22%

they would purchase sushi or
sides at a convenience store, but
rather burritos and fresh cut fruits
and vegetables. Baked goods, deli
sandwiches, prepared salads and
pizza were included as categories
for both channels.
As in supermarkets, millennials
lead the pack in percentage of
those who have purchased these
six cuisines at a c-store before,
with Gen-Xers only beating them

Breakfast
needs a
boost.

fruit and vegetables came in last,
though as mentioned before, this
could very likely change as the
industry grows into itself with the
support of millennial dollars and
their changing attitudes toward
what's healthy and where they're
willing to buy it.

Everyone wants
snacking options
As many other studies have
shown, snacking is increasing
among Americans, and that held
true when instore asked respondents about their purchasing
behavior in regard to daypart.
According to our survey,
purchases of prepared foods
for snacking is increasing above
all other eating occasions by 22
percent, with dinner increasing
at 21 percent, lunch at 19 percent,
and breakfast at 13 percent.

Snacking
is on
the rise.
out by 1 percent in purchases of
deli sandwiches and baked goods.
Overall, millennials' purchase
history of these items ranged
from 38 to 53 percent, Gen-X from
28 to 54, and Boomers from 13 to
28, further showing a predictable,
steady increase of prepared foods
at c-stores in the future. Those
products that currently sell best
among the two younger generations are deli sandwiches, baked
goods and pizza. Freshly cut

"Snacking is probably the biggest
trend I've seen in the 15 years
I've been in the industry," says
Earl (of United Supermarkets).
"People want small, convenient
and fast." United is responding
to that demand with products
like compartmentalized snack
packs and, even more recently,
eight-packs of slider sandwiches.
The sliders, she says, have been
utilized mostly for snacking, but
also for office parties, tailgating
and kids' lunches.
Naturally, millennials are
leading the way when it comes
to purchasing more prepared
foods for all four eating occasions, too. Snacking is the most
common occasion for purchases
of prepared foods across all
generations with the exception



Table of Contents for the Digital Edition of instore - October 2016

instore - October 2016
Editor's Note - Knowing the consumer
Table of Contents
News - On our radar
Cover Story - What's Driving Retail Foodservice Consumers?
Commissary Insider - October 2016
Insight Insider - Bantam Bagels
Food Safety - Controlling salmonella
Equipment - IBIE machinery debuts
Packaging - Portion control
Operations & Logistics - Inventory software
By the numbers - Value-added fruit
Need to know - Sushi saturation?
Feature - Dietitians: the new necessity
Feature - Peanut Butter Black Bean Brownies
Consider - Holiday cheese trays
On display - New Year's Eve
First to Market
Ad Index
instore - October 2016 - instore - October 2016
instore - October 2016 - 2
instore - October 2016 - Editor's Note - Knowing the consumer
instore - October 2016 - 4
instore - October 2016 - 5
instore - October 2016 - Table of Contents
instore - October 2016 - 7
instore - October 2016 - News - On our radar
instore - October 2016 - 9
instore - October 2016 - Cover Story - What's Driving Retail Foodservice Consumers?
instore - October 2016 - 11
instore - October 2016 - 12
instore - October 2016 - 13
instore - October 2016 - 14
instore - October 2016 - 15
instore - October 2016 - 16
instore - October 2016 - 17
instore - October 2016 - 18
instore - October 2016 - 19
instore - October 2016 - 20
instore - October 2016 - 21
instore - October 2016 - 22
instore - October 2016 - 23
instore - October 2016 - 24
instore - October 2016 - 25
instore - October 2016 - 26
instore - October 2016 - Insight Insider - Bantam Bagels
instore - October 2016 - CI2
instore - October 2016 - CI3
instore - October 2016 - CI4
instore - October 2016 - CI5
instore - October 2016 - Food Safety - Controlling salmonella
instore - October 2016 - CI7
instore - October 2016 - Equipment - IBIE machinery debuts
instore - October 2016 - CI9
instore - October 2016 - Packaging - Portion control
instore - October 2016 - CI11
instore - October 2016 - Operations & Logistics - Inventory software
instore - October 2016 - CI13
instore - October 2016 - CI14
instore - October 2016 - CI15
instore - October 2016 - CI16
instore - October 2016 - 27
instore - October 2016 - 28
instore - October 2016 - 29
instore - October 2016 - By the numbers - Value-added fruit
instore - October 2016 - 31
instore - October 2016 - Need to know - Sushi saturation?
instore - October 2016 - 33
instore - October 2016 - Feature - Dietitians: the new necessity
instore - October 2016 - 35
instore - October 2016 - 36
instore - October 2016 - 37
instore - October 2016 - 38
instore - October 2016 - 39
instore - October 2016 - 40
instore - October 2016 - 41
instore - October 2016 - Feature - Peanut Butter Black Bean Brownies
instore - October 2016 - 43
instore - October 2016 - Consider - Holiday cheese trays
instore - October 2016 - 45
instore - October 2016 - On display - New Year's Eve
instore - October 2016 - 47
instore - October 2016 - First to Market
instore - October 2016 - Ad Index
instore - October 2016 - 50
instore - October 2016 - 51
instore - October 2016 - 52
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