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The 2010 Restaurant, Food & Beverage Market Research Handbook

Richard K. Miller & Associates
April 26, 2010
349 Pages - SKU: RKM2652209

Attention: There is an updated edition available for this report.

Abstract Table of Contents Search inside this report Related Reports

With a thorough and in-depth analysis of the $580 billion restaurant and foodservice industry, The 2010 Restaurant, Food & Beverage Market Research Handbook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more.

Comprehensive demographic data for all dayparts at full-service and quick-service restaurants as well as an analysis of restaurant spending in each state and dining statistics for 85 metro areas is provided.

The handbook assesses post-recession consumer spending, discusses restaurant strategies for growth, and identifies market opportunities brought on by changing consumer behaviors.

Over 1,400 website links are included in the handbook to guide you to additional resources.

PART I: MARKET OVERVIEW
1 MARKET SUMMARY: 1.1 Overview; 1.2 Restaurant Industry Sales; 1.3 Sales by Daypart; 1.4 Revenue Distribution; 1.5 Restaurant Sales Growth; 1.6 Operator Food Purchases; 1.7 Restaurant Expenditures; 1.8 Independents and Chains; 1.9 Major Chains; 1.10 Classification
2 STATE-BY-STATE ANALYSIS: 2.1 Restaurant Sales By State
3 REVIEW OF 2009: 3.1 Overview; 3.2 Traffic Trends; 3.3 Restaurant Counts; 3.4 Same-Store Sales; 3.5 Top Growth Chains
PART II: TRENDS FOR 2010
4 WHAT’S HOT: 4.1 Overview; 4.2 What’s Hot For 2010; 4.3 Top Trends By Category; 4.4 Culinary Themes; 4.5 Still Hot
5 RESTAURANT & HOTEL FOOD TRENDS: 5.1 Overview; 5.2 Trends for 2010
6 MENU TRENDS: 6.1 Menu Trends for 2010
7 FLAVOR TRENDS: 7.1 Overview; 7.2 Current Flavor Trends; 7.3 Recent Flavor Trends
8 RESTAURANT STRATEGIES: 8.1 Promotions; 8.2 Coupons; 8.3 Advertising; 8.4 Prix Fixe Menus; 8.5 Menu Innovations; 8.6 Licensing Branded Grocery Products; 8.7 On-site Retail
PART III: THE CUSTOMER
9 THE POST-RECESSION CONSUMER: 9.1 Overall Post-Recession Consumer Behavior; 9.2 Consumer Spending in Restaurants; 9.3 Scaled-back Dining Experiences; 9.4 Promotions; 9.5 Perception of Value; 9.6 Expectations; 9.7 Factors In Restaurant Selection
10 CUSTOMER DEMOGRAPHICS: 10.1 Overview; 10.2 Breakfast at Full-Service Restaurants; 10.3 Breakfast at Quick-Service Restaurants; 10.4 Lunch at Full-Service Restaurants; 10.5 Lunch at Quick-Service Restaurants; 10.6 Dinner at Full-Service Restaurants; 10.7 Dinner at Quick-Service Restaurants; 10.8 Dining While Traveling; 10.9 Snacks at Quick-Service Restaurants; 10.10 Spending by Age; 10.11 Spending by Household Income; 10.12 Spending by Household Type; 10.13 Spending by Race and Ethnicity; 10.14 Spending by Region; 10.15 Spending by Education
11 CUSTOMER SATISFACTION & LOYALTY: 11.1 Customer Satisfaction Scores; 11.2 Appeal of Dining Out; 11.3 Loyalty Programs; 11.4 Keys To Customer Satisfaction; 11.5 Influence of Price
12 THE FULL-SERVICE DINING CUSTOMER: 12.1 Customer Profile; 12.2 Dining Out: City-by-City
13 THE QUICK-SERVICE RESTAURANT CUSTOMER: 13.1 Customer Profile; 13.2 Quick-Service Restaurant Visits: City-by-City
PART IV: MARKET SEGMENTS
14 FINE DINING: 14.1 Market Assessment; 14.2 Market Leaders
15 FULL-SERVICE CHAINS: 15.1 Market Assessment; 15.2 Largest Chains
16 LIMITED-SERVICE CHAINS: 16.1 Market Assessment; 16.2 Largest Chains; 16.3 Fast-Casual Chains
17 PIZZA: 17.1 Market Assessment; 17.2 Largest Chains
18 SNACKS, ICE CREAM & COFFEEHOUSES: 18.1 Market Assessment; 18.2 Largest Chains
19 HOTEL RESTAURANTS: 19.1 Market Assessment; 19.2 Market Leaders; 19.3 Market Trends
20 RETAIL-BASED RESTAURANTS: 20.1 Market Assessment; 20.2 Luring Retail Customers With Food Options; 20.3 Mall Food Courts
21 SUPERMARKET FOODSERVICE: 21.1 Supermarket Prepared Meals; 21.2 Dining At The Grocery; 21.3 Meal Assembly
22 CONVENIENCE STORE FOODSERVICE: 22.1 Overview; 22.2 Foodservice; 22.3 Packaged Beverages; 22.4 Market Leaders
23 CATERING & BANQUETS: 23.1 Market Assessment; 23.2 Characteristics of the Catering Business; 23.3 Private-Dining Events; 23.4 Residential Catering
24 CONTRACT-MANAGED FOODSERVICE: 24.1 Market Assessment; 24.2 Market Leaders; 24.3 Survey Of Foodservice Operations
25 CONCESSIONS: 25.1 Airport Foodservice; 25.2 In-flight and Carry-on Foodservice; 25.3 Foodservice at Sports Venues
PART V: DINING TRENDS & ANALYSES
26 TRENDS IN FINE DINING: 26.1 Overall Trends; 26.2 Multi-Concept Operators; 26.3 Chef-Inspired Concepts; 26.4 Pricing Strategies and Innovations; 26.5 Casualization in Fine Dining
27 TRENDS IN CASUAL-DINING: 27.1 Overview; 27.2 Impact of the Recession; 27.3 An Overbuilt Segment; 27.4 Fine Tuning Concepts; 27.5 Menu Pricing Trends
28 TRENDS IN FAMILY DINING: 28.1 Overview; 28.2 Visits To Family-Style Restaurants; 28.3 Revival of Family Dining; 28.4 Evolution of the Family-Dining Customer; 28.5 Late-Night Hours
29 TRENDS IN QUICK-SERVICE DINING: 29.1 Sector Characteristics; 29.2 Recent Trends; 29.3 Menu Trends; 29.4 Status and Future Of Fast Food
30 TRENDS IN FAST-CASUAL DINING: 30.1 Overview; 30.2 Fast-Casual Concepts; 30.3 Market Trends; 30.4 Beer and Wine Service
31 DAYPARTS: 31.1 Daypart Spending and Traffic; 31.2 Dinner; 31.3 Lunch; 31.4 Breakfast; 31.5 Snacks
32 DINING WITH ENTERTAINMENT: 32.1 Overview; 32.2 Live Music and Dining; 32.3 Theme Restaurants; 32.4 Experiential Restaurants; 32.5 Mystery Dinner Theaters; 32.6 Dinner and a Movie; 32.7 Speakeasies; 32.8 Novel Restaurants
33 TAKEOUT & DELIVERY: 33.1 Market Assessment; 33.2 The Takeout and Delivery Customer; 33.3 Quick-Service Carryout and Delivery; 33.4 Takeout At Full-Service Chains; 33.5 Takeout for Offices and Elsewhere; 33.6 Outlook
PART VI: FOOD TRENDS & ANALYSES
34 BURGERS, HOT DOGS & SANDWICHES: 34.1 Hamburgers; 34.2 Hot Dogs; 34.3 Chicken Sandwiches
35 CUISINE: 35.1 New American Cuisine; 35.2 Regional Cuisine; 35.3 Ethnic Cuisine
36 NUTRITION: 36.1 Healthful Dining; 36.2 Menu Labeling; 36.3 Trans Fat; 36.4 Reduced Sodium; 36.5 High-Fructose Corn Syrup Backlash; 36.6 Healthful Kids’ Menus
37 LOCALLY SOURCED FOOD: 37.1 Restaurants Offering Locally Source Food; 37.2 Locavores; 37.3 Farmers’ Markets; 37.4 Chef- and Restaurant-owned Farms; 37.5 Locally Sourced Food At Supermarkets; 37.6 Labeling Requirements for Imported Food; 37.7 Produce Labeling and Tracking
38 ORGANIC FOOD PRODUCTS: 38.1 Market Assessment; 38.2 Organic Menus; 38.3 Market Trends
39 SNACKS & SWEETS: 39.1 Market Growth; 39.2 Healthy Influences; 39.3 Dessert Snacks; 39.4 Packaged Snacks and Baked Goods
40 EATING AT HOME: 40.1 Dining at Home; 40.2 Cooking At Home; 40.3 Foods Consumed At Home; 40.4 Healthful Dining at Home; 40.5 Outdoor Grilling
41 CULINARY TOURISM: 41.1 Overview; 41.2 Profile of Culinary Travelers; 41.3 Top Destinations
42 FOOD & WINE FESTIVALS: 42.1 Overview; 42.2 The Food & Wine Classic; 42.3 Food Network’s South Beach Wine & Food Festival; 42.4 Taste of Chicago; 42.5 Other Major Food & Wine Festivals
43 HOLIDAY DINING: 43.1 Overview; 43.2 Birthdays; 43.3 Valentine’s Day; 43.4 Mother’s Day; 43.5 Father’s Day; 43.6 Easter; 43.7 New Year’s Eve; 43.8 Thanksgiving; 43.9 St. Patrick’s Day; 43.10 Oktoberfest; 43.11 Super Bowl Sunday
44 STREET FOOD VENDORS: 44.1 Overview; 44.2 Food Carts; 44.3 Gourmet Food Trucks; 44.4 Street Food Movement
PART VII: BEVERAGE TRENDS & ANALYSES
45 BEVERAGE CONSUMPTION & SPENDING: 45.1 Beverage Consumption; 45.2 Beverage Spending; 45.3 Nonalcoholic Beverages; 45.4 Alcoholic Beverages
46 BEER: 46.1 Market Assessment; 46.2 Market Leaders; 46.3 Top Beer Brands; 46.4 Demographics; 46.5 Craft Beer; 46.6 On-Premise
47 WINE: 47.1 Market Assessment; 47.2 Market Leaders; 47.3 Wine Consumers; 47.4 Wine Consumer Characteristics; 47.5 Champagne and Sparkling Wine; 47.6 Oneophiles
48 DISTILLED SPIRITS: 48.1 Market Assessment; 48.2 Whiskey; 48.3 Vodka; 48.4 Rum; 48.5 Tequila; 48.6 Gin; 48.7 Brandy and Cognac; 48.8 Cordials
49 REFRESHMENT & NONALCOHOLIC BEVERAGES: 49.1 Carbonated Soft Drinks; 49.2 Coffee; 49.3 Tea; 49.4 Bottled Water; 49.5 Juice & Fruit Drinks; 49.6 Milk; 49.7 Sports Drinks; 49.8 Energy Drinks; 49.9 Nutrient-fortified Beverages
50 BEVERAGE SERVICE IN RESTAURANTS & BARS: 50.1 Market Assessment; 50.2 Refreshment and Nonalcoholic Beverage Service in Restaurants; 50.3 Alcoholic Beverage Service in Restaurants; 50.4 Outlook
PART VIII: AWARD-WINNING RESTAURANTS & CHEFS
51 BEST NEW RESTAURANTS: 51.1 Lists For 2009
52 CONSUMERS’ CHOICE IN CHAINS: 52.1 Award Winners 2009
53 FINE DINING HALL OF FAME: 53.1 List of Inductees
54 FIVE- AND FOUR-DIAMOND AWARDS: 54.1 Award Winners
55 FIVE- AND FOUR-STAR AWARDS: 55.1 Award Winners
56 FUTURE 50: 56.1 Overview; 56.2 Fastest Growing Chains 2009
57 HOT CONCEPTS!: 57.1 Award Recipients 2009; 57.2 Recent Designations
58 IVY AWARDS: 58.1 Overview; 58.2 Award Recipients 2009; 58.3 Recent Designations
59 JAMES BEARD FOUNDATION AWARDS: 59.1 Overview; 59.2 Award Winners 2009; 59.3 Nominees 2009; 59.4 Recent Award Winners
60 LOCAL FAVORITES: 60.1 Overview; 60.2 Hamburgers; 60.3 Hot Dogs; 60.4 Barbecue; 60.5 Pizza
61 MENU MASTERS: 61.1 Overview; 61.2 Winners By Category
62 RESTAURANT NEIGHBOR AWARD: 62.1 Award Winners 2009
63 SNACKS & SWEETS: 63.1 Local Favorites; 63.2 Chocolate Shops; 63.3 Cupcake Shops; 63.4 Doughnut Shops; 63.5 Ice Cream Shops; 63.6 Macarons
64 WHO’S WHO OF FOOD & BEVERAGE: 64.1 Overview; 64.2 Recipients
65 WINE ENTHUSIAST AWARD OF ULTIMATE DISTINCTION: 65.1 Award Recipients 2009
66 WINE SPECTATOR GRAND AWARD: 66.1 Award Recipients 2009
MARKET RESOURCES: A.3 Periodicals
REFERENCES

The 2010 Restaurant, Food & Beverage Market Research Handbook

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