US Foodservice: The Future of Foodservice in the US to 2016

Synopsis

“US Foodservice: The Future of Foodservice in the US to 2016” provides a top-level overview and detailed market, channel, and company-specific insights into the operating environment for foodservice companies.

Summary

Why was the report written?
This report is the result of Canadean’s extensive market and company research covering the US foodservice industry. It provides detailed analysis of both historic and forecast foodservice industry values at channel level, analysis of the leading companies in the industry and the US’ business environment and landscape. The study provides an interesting perspective regarding the impact of the mild buoyancy in the US economy on the foodservice sector.

What is the current market landscape and what is changing?
The foodservice industry grew at a CAGR of 2.2% from 2006 to 2011 and is expect to grow at a CAGR of 1.9% until 2016. The macro trends, such as employment and GDP growth in the economy, are expected to remain strong on account of lower inflation figures and improving employment figures in the country

What are the key drivers behind recent market changes?
During the review period, the growth in the US foodservice industry was attributed to strong consumer confidence, except for 2008 –2009, which reflected the rise in employment and increasing discretionary income in the country.

What makes this report unique and essential to read?
“US Foodservice: The Future of Foodservice in the US to 2016” provides a top-level overview and detailed market, channel, and company-specific insights into the operating environment for foodservice companies. It is an essential tool for companies active across the US foodservice value chain, and for new companies considering entering the industry.

Scope

This report provides readers with unparalleled levels of detail and insight into the development of the foodservice sector within the US.

This report provides readers with in depth data on the valuation and development of both the Profit and Cost sectors in the US foodservice market.

This report provides details on the number of outlets, transactions, average price, foodservice sales, sales per outlet and transactions per outlet per week across nearly 50 sub-channels.

This report provides highly granular future forecasts and historic market data to aid market and strategic planning.

This report will help you to assess the impact of the economic recession and recovery on foodservice market growth.

Reasons To Buy

Data sets are provided for 2006 through to 2016, with actual data provided until 2011.

All initial market sizing and analysis is conducted in local currency in order to ensure local trends are reflected in the data before conversion into other currencies.

This report covers 11 foodservice channels, seven in the profit sector and four in the cost sector, further segmented into nearly 50 sub-channels.

Key Highlights

In the US, the number of health problems and a general concern for living a healthy lifestyle have resulted in the growth of reduced fat products and nutritional products in the US foodservice industry.

As a result of economic uncertainty, US consumers are evaluating their spending and value buying is becoming a major driver in the US foodservice industry. Consumers are not only considering price as a key facet of value, but also considering quality, taste, and convenience as aspects of value buying.

In the US, foodservice operators are increasingly interacting with consumers in real-time. Social networking sites and smart-phone apps have created many new opportunities for foodservice operators and marketers to interact with customer.

Foodservice operators in 2011 were forced to improve efficiency, reduce costs, and improve quality. A similar trend is expected to continue with independent restaurants and foodservice operators, as consumers are expected to patronize chain operators more often.

The travel channel has significant growth potential as the US has the largest airline passenger market. Moreover, paid onboard meals were reduced as a cost cutting measures by many airlines and the early arrival of passengers due to safety regulations stimulated demand for foodservice at US airports.