instore - October 2016 - 25


cover story

Reasons purchases are increasing
Grab-and-go convenience

67%

Improved food quality

49%

Affordable price

48%

Healthy food options

47%

Less time to prepare food

47%

Fresh, prepared foods
becoming more available
Bold flavor combinations
Specialty/ethnic foods
Fewer formal meals /
more informal moments

spicy, why do the two reasons
that included these qualities rank in the bottom three
reasons for purchase? That can
be explained with one word:
tastemakers.

40%
30%
26%
20%

It's the tastemakers that are
driving these trends right now,
but it always takes a while for
a trend to become fully manifested in the populace at large.
Retailers should stay in tune with

trending cuisines and flavors.
This survey is a snapshot of the
here and now, with the idea that
if one can understand what is
happening in the present as well
as what has happened in the
past, then they stand the best
shot at predicting the future.
For example, one might also
ask that if convenience is such
a leader among these reasons,
why haven't we seen more of an
increase in sales within c-stores?
Again, we haven't seen it yet, but
clearly the demand is there, so it's
almost inevitable that the more
convenient those convenience
stores make themselves in regard
to their prepared foods, the more
they'll start selling them. All in all,
the future of retail foodservice is
extremely promising.
For c-stores in particular, Lenard
and NACS see nothing but
expansion in prepared foods, an
increase in sales, and resulting
reatiler growth in the future.

"There are three factors that
c-store retailers cite as drivers of
business," he says, "the weather,
gas prices and food. The first
two are essentially beyond their
control, but food presents the
biggest opportunity to continue
to grow sales. These findings
very much mirror what we are
seeing at convenience stores.
Consumers are seeing more fresh
items in convenience stores and
they are buying more of these
items. But, they also tell us they
expect much more - and that is
the real opportunity."
And not just for them, but for
all retailers - today's retail
foodservice customer is
encouraging it more every day,
with every purchase. As Lenard
points out, it's never been a
better time to be in the business
of prepared foods.
"The good news is that we aren't
ahead of the trend here," he says,
"but right in line with it."

HOW THIS STUDY WAS CONDUCTED
This original, exclusive research was carried out in partnership with
Cypress Research Associates in an effort to better understand the
changing attitudes and preferences of supermarket and convenience
store consumers for bakery, deli, and other foodservice products.

Those food products surveyed for both channels included baked
goods, fully-cooked meats, deli sandwiches, prepared salads, and pizza.
Respondents were also queried on supermarkets sushi and sides, and
c-store burritos and fresh-cut fruits and vegetables.

"It was conducted with the goal of better understanding possible
generational shifts in what drives purchasing decisions," says
Marjorie Hellmer, president of Cypress. "It was also to understand how
consumers rate supermarkets and c-stores' prepared foods across
eight purchasing drivers, as well as what they buy for what occasions."'

It was administered in June of this year with questions asked of 950
American consumers 18 years and older. The approximate margin of
error is 3 percent, with a 95 percent confidence level. Respondents
spanned three generations - millennials (34 percent), Generation X (33
percent), and Baby Boomers (33 percent).

The purchasing drivers were freshness, healthfulness, indulgence,
comfort, grab-and-go, value, visually appealing, and craving.

Each group contained at least 300 people, and covered the Northeast,
Southeast, Midwest, Southwest, and Western regions.

instore * OCTOBER 2016 * 25



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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