The 2008 Restaurant & Foodservice Market Research Handbook : Market Research Report

The 2008 Restaurant & Foodservice Market Research Handbook

Published by: Richard K. Miller & Associates

Published: Mar. 25, 2008 - 258 Pages

PART I: MARKET OVERVIEW
1 MARKET SUMMARY: 1.1 Market Assessment; 1.2 Independents and Chains; 1.3 Major Chains; 1.4 Classification; 1.5 Spending by Daypart; 1.6 Operator Food Purchases; 1.7 Restaurant Expenditures; 1.8 Revenue Distribution
2 RESTAURANT SALES BY REGION: 2.1 State-by-state; 2.2 Metropolitan Areas
3 OUTLOOK & FORECAST: 3.1 Market Forecast; 3.2 Restaurant Industry Outlook
PART II: MARKET SEGMENTS
4 RESTAURANT CORPORATIONS: 4.1 Restaurant and Foodservice Corporations; 4.2 Multiconcept Operators; 4.3 Franchisees; 4.4 Contract Foodservice Companies; 4.5 Foodservice Distributor Companies
5 INDEPENDENT RESTAURANTS: 5.1 Overview; 5.2 Largest Independent Restaurants
6 FINE DINING: 6.1 Five- and Four-Star Award-winning Dining; 6.2 Five- and Four-Diamond Award-winning Dining; 6.3 Fine Dining Hall of Fame; 6.4 Best New Restaurants
7 CASUAL-DINING CHAINS: 7.1 Market Assessment; 7.2 Largest Chains
8 QUICK-SERVICE & FAST-CASUAL CHAINS: 8.1 Market Assessment; 8.2 Largest Chains
9 PIZZA: 9.1 Market Assessment; 9.2 Largest Chains
10 SNACKS, ICE CREAM & COFFEEHOUSES: 10.1 Market Assessment; 10.2 Largest Chains
11 HOTEL RESTAURANTS: 11.1 Market Assessment; 11.2 Market Leaders
12 CONVENIENCE STORES: 12.1 Market Assessment; 12.2 Market Leaders
13 CATERING & BANQUETS: 13.1 Market Assessment; 13.2 Characteristics of the Catering Business; 13.3 Private-dining Events
PART III: MARKETING
14 ADVERTISING: 14.1 Market Assessment; 14.2 Top Advertisers; 14.3 Advertising Priorities
15 CUSTOMER DEMOGRAPHICS: 15.1 Overview; 15.2 Breakfast at Full-service Restaurants; 15.3 Breakfast at Quick-service Restaurants; 15.4 Lunch at Full-service Restaurants; 15.5 Lunch at Quick-service Restaurants; 15.6 Dinner at Full-service Restaurants; 15.7 Dinner at Quick-service Restaurants; 15.8 Dining While Traveling; 15.9 Snacks at Quick-service Restaurants; 15.10 Spending by Age; 15.11 Spending by Household Income; 15.12 Spending by Household Type; 15.13 Spending by Race and Ethnicity; 15.14 Spending by Region; 15.15 Spending by Education
16 RESTAURANT WEBSITES: 16.1 Website Assessment
17 PROMOTIONS: 17.1 Overview; 17.2 Price Promotions; 17.3 Frequent-dining Programs; 17.4 Restaurant Week; 17.5 E-mail Marketing; 17.6 Interactive Campaigns; 17.7 Song Download Giveaways; 17.8 Logo Apparel; 17.9 Community Service; 17.10 Sports Sponsorships
18 CUSTOMER STRATEGIES: 18.1 Reservations Policies; 18.2 Online Reservations; 18.3 Online and Mobile Ordering; 18.4 Transaction Options; 18.5 On-site ATMs; 18.6 Gift Cards; 18.7 Internet Access at Restaurants
PART IV: TRENDS & ANALYSES
19 TRENDS IN FULL-SERVICE DINING: 19.1 Overview; 19.2 Fastest-growing Chains; 19.3 The Full-service Dining Consumer; 19.4 Trends in Fine Dining; 19.5 Trends in Casual Dining; 19.6 Trends in Family Dining; 19.7 Steakhouses; 19.8 Gastropubs
20 TRENDS IN QUICK-SERVICE DINING: 20.1 Sector Characteristics; 20.2 Fastest-growing Chains; 20.3 The QSR Consumer; 20.4 Market Trends
21 TRENDS IN FAST-CASUAL DINING: 21.1 Segment Characteristics; 21.2 Fastest-growing Chains; 21.3 The Fast-casual Consumer; 21.4 Market Trends; 21.5 Fine-fast Dining
22 CULINARY ARTS: 22.1 Foodies; 22.2 Celebrity Chefs; 22.3 Food Television; 22.4 Food Festivals; 22.5 Culinary Schools
23 CUSTOMER TRENDS: 23.1 Dining Out; 23.2 Restaurant Reviews; 23.3 Food Blogs; 23.4 Locavores; 23.5 Dog-friendly Restaurants; 23.6 Boomer Trends
24 DAYPARTS: 24.1 Daypart Spending; 24.2 Dinner; 24.3 Lunch; 24.4 Breakfast; 24.5 Late-night and 24/7 Dining; 25.6 Snacks
25 DINING WITH ENTERTAINMENT: 25.1 Overview; 25.2 Live Music and Dining; 25.3 Theme Restaurants; 25.4 Experiential Restaurants; 25.5 Communal Dining; 25.6 Mystery Dinner Theaters; 25.7 Dinner and a Movie; 25.8 Risque Restaurants; 25.9 Novel Restaurants
26 ETHNIC CUISINE: 26.1 Most Popular Ethnic Foods; 26.2 Trends in Ethnic Cuisine; 26.3 Native-American Cuisine
27 HEALTHIER DINING: 27.1 Healthful Fare in 2008; 27.2 Smaller Portions; 27.3 Organic Menus; 27.4 Trans Fats; 27.5 Reduced Sodium; 27.6 Nutrition Information; 27.7 Healthy Dining Finder
28 HOTEL & CASINO DINING: 28.1 Food and Beverage Operations; 28.2 Hotel Fine-dining; 28.3 On-site Franchise Dining; 28.4 Food-themed Events at Hotels and Resorts; 28.5 Fine-dining in Casino Restaurants
29 LOCAL & REGIONAL CUISINE: 29.1 Regional Cuisine; 29.2 Local Specialities; 29.3 Local Favorites
30 MENU TRENDS: 30.1 Trends for 2008; 30.2 Flavor Preferences; 30.3 Children’s Menus; 30.4 Vegetarians
31 RETAIL-BASED RESTAURANTS: 31.1 Overview; 31.2 Foodservice in Groceries; 31.3 Luring Retail Customers With Food Options
32 SNACKS: 32.1 Market Growth; 32.2 Snack Characteristics and Trends; 32.3 Healthy Influences; 32.4 Market Opportunities
33 SUSTAINABLE & SOCIALLY RESPONSIBLE DINING: 33.1 Socially Conscious Consumerism; 33.2 Charitable Activities; 33.3 Eco-friendly Restaurants; 33.4 Animal Welfare Issues; 33.5 Sustainable Seafood; 33.6 Fair Trade
34 TAKEOUT & DELIVERY: 34.1 Takeout At Full-service Chains; 34.2 Quick-service Carryout and Delivery; 34.3 Takeout for Offices and On-the-road; 34.4 Takeout for Super Bowl
35 TRAVEL & TOURIST DINING: 35.1 Traveler Dining; 35.2 Culinary Tourism; 35.3 Restaurants at Tourist Attractions; 35.4 Airport Dining
MARKET RESOURCES: A.1 Associations; A.2 Analysts and Market Consultants; A.3 Periodicals
REFERENCES

Abstract

With a thorough and in-depth analysis of the $558 billion restaurant and foodservice industry, this 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 takeout.

Part III of the handbook provides a focus on marketing and promotions, with topics including price promotions, interactive (online) promotions, reservations policies, online/mobile ordering, and advertising priorities. A special feature of the handbook is an analysis by RKMA of the content and features for over 300 restaurant chain websites, a feature designed to guide restaurateurs in planning next-generation websites.

The handbook provides comprehensive demographic data for all dayparts at full-service and quick-service restaurants. An analysis is presented of the restaurant spending distribution in each state and 361 metro areas.

There is also a discussion of socially responsible dining, including such topics as eco-friendly operations, sustainability, fair trade, animal welfare issues, and charitable activities.

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

Get Full Details About This Report >>

US: 800.298.5699

Int'l: +1.240.747.3093

About MarketResearch.com
MarketResearch.com is an online aggregator selling over 160,000 market research reports, company profiles and country profiles from over 600 research firms. Our reports will provide you with the critical business and competitive intelligence you need for strategic planning and marketing research. Coverage includes the US, UK, Europe, Asia and global markets.

The 2008 Restaurant & Foodservice Market Research Handbook

Table of Contents

Abstract