The Foodservice and Retail: The Blurring of the Channels

Published by: Packaged Facts Foodservice

Published: Sep. 1, 2005 - 154 Pages

Table of Contents

• What Is A Foodservice Establishment Today?
  
• Drawing the Line Becomes More Difficult
  
• At-Home Cooking Losing Ground
  
• Variety, Quality of Take-Out Gaining Importance
  
• Meals Adjust to 24/7 Lifestyles
  
• Less Time in the Kitchen
  
• Eating In with Takeout
  
• Opportunities for C-Stores
  
• Table 1-1 Percentages of Consumers Who Agree that Having Carryout
  or Delivery Meals Means They Have More Time to Spend on
  Other Activities
  
• Fresh Prepared Food Sales, and Competition, Grows
  
• Table 1-1 U.S. Household Annual Food Expenditure Away
  from Home (in $)
  
• Food Stores
  
• Alternative Channels
  
• Restaurant Foodservice Market
  
  • Carry-Out The Driving Force of Restaurant Sales Growth
    
  • Table 1-2 Average Spending Per Person by Dining Type, 2003
    
  • “Untapped Opportunity” for Restaurant-Prepared Food
    
  • Table 1-3 Takeout Food Market in the U.S: 2005 Forecast
    by Market Percentage
    
  • Traditional Table Service Operators Struggling in Carry-Out
    
  • Table 1-4 Percentage of Consumers Who Say They Do Not
    Dine Out or Purchase Takeout/Delivery Food as Often
    as They Would Like
    
  • Table 1-5 Some Restaurant Strategies to Attract Takeout and Home Meal Replacement Customers
    
  • Table 1-6 Percentage of Quickservice Restaurant Operators
    Offering Drive-Through Service and Option to Pay with Credit Card
  
  
  
  
  
• Supermarkets, Grocery Stores and Supercenters
  
  • Traditional Supermarkets Losing Ground
    
  • Foodservice, Home Meal Replacement Bright Spots for Grocers
    
  • Food Retailing Second Largest Venue for Prepared Food
    
  • Supermarket Deli a Routine Stop On the Way Home
    
  • Figure 1-1 U. S. Takeout by Channel, 1996 and 2004
    
  • Labor Complicates Foodservice Offerings
    
  • Table 1-7 Fresh-Cut Salad Sales in U.S. Supermarkets, 1996-2004
    
  • Figure 1-2 Sales of Fresh-Cut Produce in Supermarkets 2004
    
  • Expanding Deli/Prepared Foods Real Estate
    
  • Table 1-8 Sales Performance of Supermarket Delicatessen
    Departments, 2000-2003, by Percent Sales Change
    
  • Table 1-9 Sales Performance in Self-Service Delicatessen Categories in Supermarkets, by Product Type, 2000-2003
    
  • Table 1-10 Supermarket Sales Performance in Frozen Prepared
    Foods, by Product Type, 2000-2003
    
  • Table 1-11 Sales Performance in Prepared Food—Ready to Serve--in Supermarkets, by Product Type, 2000-2003
    
  • Fresh-Made Sandwiches a Potential Growth Category
    
  • Foodservice Offerings Could Improve Quality of
    
  • Shopping Experience
  
  
  
• Cross-Channel Combos: Bakery and Market Cafés
  
  • Table 1-12 Performance of Bakery Café Chains, 2002-2003
  
  
  
• Convenience Stores
  
  • Foodservice Nearly $13 Billion in C-Stores
    
  • Table 1-13 Convenience Store Foodservice: Branded Fast-Food
    Chains in C-Stores—Percentage of C-Store Operators
    Offering the Brand, 2004
    
  • One-Third Offer “Branded” Foodservice
    
    
    
  • Floor Space Dedicated to Foodservice Varies
    
  • Table 1-14 Convenience Store Foodservice: Percent of Operators Offering Proprietary Foodservice Features—
    
  • Table 1-15 Convenience Store Foodservice: On-site Baked/Cooked
    Proprietary Products
    
  • Table 1-16 Convenience Store Foodservice: Branded Fast-Food
    Chains in C-Stores—Percentage of C-Store Operators
    Offering the Brand, 2003
    
  • Table 1-17 Convenience Store Foodservice: Proprietary Foodservice
    Features—Percent of Operators Offering 2004
    
  • Table 1-18 Convenience Store Foodservice: On-site Baked/Cooked
    Proprietary Products 2003
    
  • Table 1-19 Convenience Store Foodservice: Services Offered by
    Region (%), 2003
    
  • Table 1-20 Convenience Store Foodservice: Services Offered by
    Company Size (%) 2004
    
  • Teens Can Be An Important Customer Segment
    
  • Accommodating the “24/7” Consumer
  
  
  
• Nontraditional Foodservice Venues
  
  • Table 1-21 Foodservice Sales in Nontraditional Venues, 2002
    
  • Variations in Consumer Attitudes About Eating by Retail Channel
    
  • Table 1-22
    Shopper Indices by Retail Channel for Agreement with Statement:
    Try to Eat Healthier Foods These Days
    
  • Table 1-23
    Shopper Indices by Retail Channel for Agreement with Statement:
    Like Trend Toward Healthier Fast Food
    
  • Table 1-24
    Shopper Indices by Retail Channel for Agreement with Statement:
    Don’t Have Time to Prepare/Eat Healthy Meals
    
  • Table 1-25 Shopper Indices by Retail Channel for Agreement with
    Statement: Fast Food Fits My Busy Lifestyle
    
  • Table 1-26 Shopper Indices by Retail Channel for Agreement with
    Statement: Often Eat Store-Made, Pre-Cooked Meals

Chapter 2 The Competitive Situation

• Table 2-1 Takeout Sales Items by Channel in 2000—in Billions of Dollars
  
• A Steep Learning Curve
  
• Table 2-2 Takeout Performance of Eight Restaurants in 2001,
  by Restaurant Business Service Quality Ranking
  
• Applebee’s
  
• Upfront Research on Packaging
  
• Promoting “Carside to Go”
  
• Ruby Tuesday
  
• Outback Steakhouse
  
• Bob Evans
  
• Bennigan’s
  
• Famous Dave’s of America
  
• Chili’s
  
• Restaurant Foodservice Takeout and Delivery:
  
• Limited Service Restaurants and QSRs
  
• Carry-Out Patrons Prefer Dinner as a Purchase Occasion
  Table 2-3 Quick Service Restaurants: All Dining Occasions
  versus Carryout Occasions, 1998-2003
  
• McDonald’s
  
• Wing Zone
  
• Subway and Quizno’s
  
• Boston Market
  
• Pizza Time
  
• The Battle of Breakfast
  
• Table 2-4 Selected Limited Service Chain Restaurants
  Ranked by 2003 U.S. Takeout Sales
  
• Restaurant Foodservice Takeout and Delivery: Full Service, Casual Dining, Fine Dining and Family Restaurants
  
• High Costs Limit Delivery Options
  
• Table 2-5 What Full-Service Restaurants’ To-Go and Delivery
  Customers Would Have Eaten Otherwise
  
• Table 2-6 Selected Full Service Chain Restaurants Ranked by 2003
  U.S. Takeout Sales
  
• Catering
  
  
  
• Supermarkets, Dollar Stores and Supercenters
  
  • Foodservice Expansion Helps Supermarkets Fight Back
    
  • Bundling Products Another Approach
    
  • Building Up Takeout
    
  • Trend Profile: H.E. Butt
    
  • Trend Profile: Harris Teeter
    
  • Trend Profile: Wegmans
    
  • Looking to Restaurants for Inspiration
    
  • Sandwiches: An Untapped Market
    
  • Table 2-7 Households Visiting Alternative Food Channels in 2001
    
  • Table 2-8 Henny Penny Corporation’s Recommended Carryout Menu for Supermarkets
    
  • Market Cafés and Bakeries
    
  • Chef and Convenience Combo
    
  • Convenience Stores
    
  • 11-Jul
    
  • Sheetz
    
  • Gourmet Food Retailers
    
  • Coffee Bars

Chapter 3 The Consumer

• Who Cooks?
  
• Table 3-1 Percent of Individuals Who Say They Eat Meals by
  Themselves “Every Day or Most Days”
  
• Parents Prime for Take-Out
  
• A Portrait of the QSR Carryout Diner
  
  • Table 3-2 Quick Service Restaurant Carryout Customers in 2001
    
  • Table 3-3 Quick Service Restaurant Carryout Customers in 2003
  
  
  
• The Takeout/Carryout Diner
  
  • Table 3-4 Factors Affecting Consumer Demand for
    Restaurants and Takeout
    
  • Table 3-5 Percentage of Consumers Who Use E-mail,
    the Internet or Cell Phones to Place an Order
    
  • Table 3-6 Consumer Interest in Using Selected Options at
    QSR Drive-Through Windows: Percent of Consumers
    Likely to Use Option
    
  • Table 3-7 Percentages of Adults Who Would Use a Drive-Through if
    Offered as a Full-Service Restaurant Option
  
  
  
  
• Simmons Analysis
  
  • Table 3-8 Demographic Characteristics of Adult Consumers who
    Report that they “Really Enjoy Cooking”
    
  • Table 3-9 Demographic Characteristics of Adult Consumers who
    say the Kitchen is the Most Important Room in Their Home
    
  • Table 3-10: Demographic Characteristics of Adult Consumers who
    say that Easy to Prepare Foods are Their Favorite
  
  
  
• “Resisting” Easy-to-Prepare Meals
  
  • Table 3-11 Demographic Characteristics of Adult Consumers who say
    They Did Not Use Fast-Food and Drive-In Foodservice in the Last
    30 Days
    
  • Table 3-12 Demographic Characteristics of Adult Consumers who say
    They Don’t Have Time to Prepare and Eat a Healthy Meal
    
  • Table 3-13 Demographic Characteristics of Adult Consumers who say
    that Grocery Shopping is a Bore
    
  • Table 3-14 Demographic Characteristics of Adult Consumers who say
    They Used Fast-Food and Drive-In Foodservice More than 14 times
    in the Last 30 Days
    
  • Table 3-15 Demographic Characteristics of Adult Consumers who say
    They Used Fast-Food and Drive-In Foodservice 6 to 13 times in the
    Last 30 Days
    
  • Table 3-16 Demographic Characteristics of Adult Consumers who say
    They Used Fast-Food and Drive-In Foodservice 1 to 5 times in the
    Last 30 Days
    
  • Table 3-17 Demographic Characteristics of Adult Consumers who say
    that Fast Food Fits Their Busy Lifestyle
    
  • Table 3-18 Demographic Characteristics of Adult Consumers who say
    that Eating Fast Food Helps Them Stay in Budget
    
  • Table 3-19 Demographic Characteristics of Adult Consumers who say
    They Prefer Fast Food to Home Cooking
    
  • Table 3-20 Demographic Characteristics of Adult Consumers who Think
    that Fast Food is All Junk
  
  
  
• Young and Old Eat Store-Made Meals
  
  • Table 3-21 Demographic Characteristics of Consumers who say
    They Like the Trend Toward Healthier Fast Food
    
  • Table 3-22 Demographic Characteristics of Consumers who say
    They Often Eat Store-Made Precooked Meals
    
  • Table 3-23 Demographic Characteristics of Adult Consumers who
    say that Frozen Dinners have Little Nutritional Value
    
  • Table 3-24 Demographic Characteristics of Adult Consumers who
    say They Try to Eat Gourmet Food Whenever They Can
    
  • Table 3-25 Demographic Characteristics of Consumers who say
    They Rarely Sit Down to a Meal Together at Home

Chapter 4 Teens and Foodservice

• Overall Patterns of Teens and Foodservice
  
• College Students Strong Resisters of Fast Food
  
• Table 4-1 Foodservice Customers in Convenience Stores:
  Adults and Teens, by Gender
  
• Table 4-2 Foodservice Customers in Convenience Stores:
  Frequency of Purchase in Last Month, Adults and Teens
  
• Table 4-2 Foodservice Customers in Convenience Stores:
  Consumers by Age and Region, Adults and Teens
  
• Table 4-4 Foodservice Customers in Convenience Stores:
  Where Food is Consumed, Adults and Teens
  
• Table 4-5 Foodservice Customers in Convenience Stores:
  Time of Day of Most Recent Purchase, Adults and Teens
  
• Table 4-6 Foodservice Customers in Convenience Stores: Types of Food/Foodservice Purchase in Past Month, Adults and Teens
  
• Table 4-7 Foodservice Customers in Convenience Stores: Most Important Attributes When Purchasing Foodservice, Adults and Teens
  
• Table 4-8 Foodservice Customers in Convenience Stores:
  Brand of Fast Food Purchased at a C-store in the Past Month,
  Adults and Teens, 2004
  
• Table 4-9 Foodservice Customers in Convenience Stores: Time of
  Day of Last Branded Food Purchase, Adults and Teens
  
• Table 4-10 Foodservice Customers in Convenience Stores: Most Important Attributes When Purchasing Branded Fast Food, Adults and Teens
  
• Table 4-11 Foodservice Customers in Convenience Stores: Comparison of Branded Fast Food Purchased in C-store with Full-Service
  Branded Fast Food, Adults and Teens
  
• Table 4-12 Foodservice Customers in Convenience Stores: Foodservice
  Cross-Purchase Behavior, Adults and Teens
  

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