Revolution in Dayparts: Lunch in the Foodservice Market

Published by: Packaged Facts

Published: Feb. 1, 2007 - 82 Pages

Table of Contents

• Introduction
  
• Sandwiches, Pizza, Soup Most Popular Items
  
• The Market, by Segments
  
  • Foodservice
    
  • Table 1-1 Foodservice Traffic by Daypart, 2005
    
  • Supermarkets, Grocery Stores and Supercenters
    
  • Bakery and Market Cafés
    
  • Convenience Stores
    
  • Noncommercial Foodservice
    
  • General Market Trends
    
  • Table 1-2 Projected Dollar Volume of the U.S. Food Service Lunch Market,
    
  • 2007-2012

Chapter 2 The Marketers

• Table 2-1 Sales Growth by Top 100 Market Segment, 2005 and 2006
  
• Lunchtime Hot Spots: QSR and Fast Casual
  
• Table 2-2 QSR Lunch Purchases by Chain Type, 2005 and 2006
  
• Sandwich Chains
  
• Table 2-3 Sandwich Chain 5-Year Growth Forecasts, 2004 and 2009
  
• Table 2‑4 Changing Preferences in QSRs: Percentage of Quickservice Operators Reporting Popularity Gains in Menu Item Types, 2004 and 2005
  
• Table 2‑5 QSR Chains: Operators’ Expectations for Trends in Dayparts
  in 2006
  
  
• Burger and Sandwich Chains
  
• Table 2‑6 Top Sandwich Chains Ranked by U.S. Systemwide Sales, 2006
  
• Table 2‑7 Top Sandwich Chains Ranked by U.S. Systemwide Sales Growth, 2006
  
• Table 2‑8 Top Sandwich Chains Ranked by Estimated Sales per Unit, 2006
  
• Table 2‑9 Top Sandwich Chains, Ranked by Number of U.S. Units, 2006
  
• Table 2-10 Top Sandwich Chains Ranked by Top 100 Market Share, 2006
  
• Table 2‑11 Top Sandwich Chains Ranked by Growth in Number of U.S. Units, 2006
  
• Table 2‑12 Second 100 Top Sandwich Chains Ranked by U.S. Systemwide Sales, 2006
  
• Table 2‑13 Second 100 Top Sandwich Chains Ranked by U.S. Systemwide Sales Growth, 2006
  
• Table 2‑14 Second 100 Top Sandwich Chains Ranked by Number of U.S. Units, 2006
  
• Table 2‑15 Second 100 Top Sandwich Chains Ranked by Growth in Number of U.S. Units, 2006
  
• Chicken Chains
  
• Table 2-16 Chicken Chains in the Top 100 Ranked by U.S. Systemwide Sales Growth, 2006
  
• Table 2‑17 Chicken Chains in the Top 100 Ranked by Top 100 Chicken Chain Market Share, 2006
  
• Table 2‑18 Chicken Chains in the Top 100 Ranked by Growth in Number of U.S. Units, 2006
  
• 
  
• Table 2‑19 Chicken Chains in the Top 100 Ranked by Estimated Sales
  
• Per Unit, 2006
  
• Table 2‑20 Chicken Chains in the Top 100 Ranked by U.S. Systemwide Sales, 2006
  
• Table 2‑21 Chicken Chains in the Top 100 Ranked by Number of U.S. Units, 2006
  
• Pizzerias
  
• Table 2‑22 Pizza Today's Top 100 Companies, 2006
  
• Table 2‑23 Pizza Today's Hot 100 Independents, 2005
  
• Bakery Cafés
  
• Table 2‑24 Panera Bread Co. in the NRN Top 100 Chains, 2005 and 2006
  
• Table 2‑25 Bakery Cafe Chains in the Second 100, Ranked by U.S. Systemwide Sales
  
• Table 2‑26 Bakery Cafe Chains in the Second 100, Ranked by U.S. Systemwide Growth
  
• Table 2‑27 Bakery Cafe Chains in the Second 100, Ranked by Number of U.S. Units
  
• Table 2‑28 Bakery Cafe Chains in the Second 100, Ranked by Growth in Number of U.S. Units
  
• Noodle Houses and Soup Chains
  
• Business and Institutional (Noncommercial) Foodservice
  
  • Table 2‑29 Foodservice Management Venues, 2006
    
  • Table 2‑30 Business and Institutional Foodservice by Daypart, 2005
    
  • Table 2‑31 What They Bought - and Didn’t Buy - in Noncommercial Onsite Foodservice, 2005
    
  • Public School Lunch Programs
    
  • Table 2‑32 Growth of the National School Lunch Program, 1969-2005
    
  • Table 2‑33 Growth of the National School Lunch Program, Summer Foodservice Program, 1969-2005
    
  • Table 2‑34 Healthy School Lunch Criteria of the Physicians' Committee for Responsible Medicine, 2006
    
  • College and University Foodservice
    
  • Table 2‑35 Most Vegetarian-Friendly Colleges in the United States, 2006, as ranked by the People for the Ethical Treatment of Animals
    
  • Business and Institutional On-site
    
  • Supermarkets, Dollar Stores and Supercenters
    
  • Table 2‑36 Prepared Food Sales in Supermarkets and Supercenter Delicatessens, 2005
    
  • Table 2‑37 Prepared Food Sales in Supermarket Delicatessen and Produce Departments, 2002-2005
    
  • Convenience Stores
    
  • Table 2‑38 Top Foodservice Players among Convenience Store Chains 2006
    
  • Caterers

Chapter 3 Supplies and Suppliers

• Table 3‑1 New Product Introductions, by Category, Significant to the Lunch Daypart, 2005
  
• Proteins: Lunchmeat and Cheeses
  
  • Table 3‑2 Top 10 Refrigerated Sliced Lunchmeat Brands, 2005
    
  • Figure 3‑1 United States Cheese Consumption, 1970-2003
    
  • Table 3‑3 Top Ten Cheeses on U.S. Foodservice Menus, 2006
    
  • Table 3‑4 Fastest-Growing Cheese Types, 2006
    
  • Table 3‑5 Cheese Imports for Consumption into the United States, 2001-2006 YTD, Total Dollar Values
    
  • Table 3‑6 Top 10 Cheeses Menued on Sandwiches in Foodservice, 2005
    
  • Table 3‑7 Cheese Imported into the United States, 2001-2006, by Country of Origin
  
  
  
• Bakery Products: Breads and Wraps
  
  • Table 3‑8 Materials Consumed by Kind in the Baked Goods and Tortilla Industries, 2002
  
  
  
• Beverages
  
  • Table 3‑9 Changing Preferences in QSRs: Percentage of Quickservice Operators Reporting Popularity Gains in Beverage Item Types, 2004 and 2005
    
  • Table 3‑10 Top Ten Carbonated Soft Drink Brands as of April 2006
    
  • Table 3‑11 Top 10 Diet Soft Drinks of 2005
    
  • Table 3‑12 Top 10 Carbonated Soft Drink Growth Drivers, 2005
    
  • Table 3‑13 Regular & Diet Carbonated Soft Drink (CSD) Volume and Share, 1999-2005
    
  • Table 3‑14 Private Label Carbonated Soft Drink Sales, by Flavor, 2004-2005
    
  • Table 3‑15 Top 10 Energy Drink Brands as of April 2006
    
  • Table 3‑16 Top 10 Sports Drink Brands as of April 2006
    
  • Table 3‑17 Top 10 Ready-to-Drink Tea Brands as of April 2006
    
  • Table 3‑18 Top 10 Ready-to-Drink Coffee Brands as of April 2006
    
  • Table 3‑19 Top 10 PET (polyethylene terephthalate) Bottled Water Brands as of April 2006
  
  
  
• Produce
  
  • Table 3‑20 Top 10 Vegetables on Non-Burger Sandwiches Menued in 2005, in rank order
    
  • Table 3‑21 Lettuce Purchases in Foodservice 2006
    
  • Table 3‑22 Percent of K-12 Schools Offering Fresh Fruits and Vegetables Every School Day, 2005
    
  • Table 3‑23 School District Cooperative Buying of Produce 2004
    
  • Table 3‑24 Lunch Salad Bars in School Districts, by District Size and Region, 2004
    
  • Table 3‑25 Frequency of Lunch Salad Bar Service in School Districts, 2004
    
  • Table 3‑26 Produce Most Popular with School Districts Participating in the Department of Defense Fresh Program, 2004
    
  • Table 3‑27 Fruit and Vegetable Procurement Volume by School Districts by Commodity and Other Sources (in pounds or cases), 2004
    
  • Table 3‑28 Fruit and Vegetable Purchases by School Districts, Dollar Value by Commodity and Other Sources, 2004
  
  
  
• Packaging
  
  • Table 3‑29 Growth in Foodservice Packaging Value of Product Shipments, 2003-2004
  
  
  
  
• Equipment
  
  • Table 3‑30 Point of Sale Systems in Major Pizza Chains, 2006
    
  • Table 3‑31 Point of Sale Systems in Selected QSR Chains 2006
    
  • Table 3‑32 Foodservice Equipment in Convenience Stores, 2003 and 2005

Chapter 4 The Consumer

• Table 4‑1 Distribution of Men and Women Dining in Foodservice Establishments, by Daypart, 2006
  
• Table 4‑2 Demographic Profile of the 2005 QSR Lunch Customer
  
• Table 4‑3 Percentage of QSR Customers Using Carryout, by Daypart, 2005
  
• Table 4‑4 Percentage of QSR Customers Using Drive-Through Service, by Daypart, 2005
  
• Table 4‑5 What the QSR Lunch Customer Ordered in 2006
  
• The Burger Eaters
  
  • Table 4‑6 Age Profile of the Burger Customer for the Year Ending March 2006
    
  • Table 4‑7 What the Burger Eaters Ordered in the Year Ending 2006
    
  • Table 4‑8 How Consumers Rated the Burger Chains, 2006
  
  
  
• Sandwich, Chicken, and Cafeteria/Buffet Customers
  
  • Table 4‑9 How Consumers Rated the Sandwich, Deli and Bakery Cafe Chains 2006
    
  • Table 4‑10 How Consumers Rated the Chicken Chains 2006
    
  • Table 4-11 How Consumers Rated the Cafeteria/Buffet Chains 2006
  
  
  
• Lunchtime Demographics in Commercial Foodservice
  
  • Table 4‑12 The Lunch Customer in Family Restaurants and Steak Houses, 2004-2006
    
  • Table 4‑13 The Lunch Customer in Fast Food & Drive-In Restaurants,
    2004-2006

Selected Sources

Abstract

But all is not lost for lunch purveyors. Lunch is the most frequent dining-out occasion for most Americans, with nearly half buying mid-day food from a food service establishment. And more than a third of all foodservice sales are in the lunch daypart.

The Revolution in Dayparts: Lunch in the Foodservice Market, new from Packaged Facts, examines not only the current and forecast size of the foodservice lunch market but also the role of lunch in commercial and non-commercial foodservice outlets with a focus on trends driving sales as well as trends influencing the kinds of food offered.

Report Methodology
The information in this report was obtained from both primary and secondary research. Primary research entailed consultations with industry experts and on-site examinations of the foodservice sector.

Secondary research entailed gathering data from relevant trade, business, government, and company sources, as well as other proprietary data supplied by Simmons Market Research Bureau, Inc., a demographics specialist that semi annually surveys tens of thousands of adults on their purchasing habits.

What You’ll Get in this Report
The Market
(including market size and composition, and projected market growth)

• The Marketers (including discussions of specific marketer brand and market shares)
• The Consumer (who’s buying what, and where)
• Trends and Opportunities

Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.

About This Series
Lunch in the Foodservice Market is the second of a Packaged Facts series, The Revolution in Dayparts. Other volumes examine breakfast, dinner and after-hours dining, and how each segment is affecting the burgeoning foodservice channel.

How You Will Benefit from this Report
If your company is already competing in the foodservice industry, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for lunch. Contributing to that understanding will be a complete analysis of sales data, and a detailed discussion of the lunch consumer.

This report will help:

• Marketing Managers identify market opportunities and develop targeted promotion plans for lunch menus.
• Research and development professionals stay on top of competitor initiatives and explore demand for lunch.
• Advertising agencies working with clients in the food industry understand the product buyer to develop messages and images that compel consumers to go out for lunch.
• Business development executives understand the dynamics of the market and identify possible partnerships.
• Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.

Get Full Details About This Report >>

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