|
Published by: Mintel International Group Ltd.
Published: Aug. 1, 2008 - 102 Pages
Table of Contents
- Scope and Themes
- What you need to know
- Definition
- Resources used for Consumer sections
- Abbreviations and terms
- Abbreviations
- Terms
- Executive Summary
- In a nutshell
- Restaurant industry in recession
- Fast casual restaurants weather economic storm well
- Region is the great demographic differentiator
- Playing to strength
- Sales momentum lies with bread-based and ethnic chains
- For bread-based chains, breakfast innovation is paramount
- Chipotle: a case study in excellence
- Other leading chains
- Other notable trends
- Snacking innovation: a QSR killer?
- Dinner: to participate, or not to participate?
- The need for speed
- Catering to the masses; it’s a bread-based thing
- The internet is for everyone
- Advertising and promotion
- Usage of fast casual restaurant brands, by daypart
- Decision criteria regarding fast casual restaurants
- Fast casual restaurant selection factors
- Competitive Context
- Regional footprint = growth potential; similar, overlapping concepts to suffer
- Figure 2: Leading ethnic fast casual chains, by state-to-state location and penetration, 2007
- Do you want to be McDonald’s? Or do you want to be “you”?
- Rule #1: Don’t try to be McDonald’s.
- Rule #2: Play to your strengths.
- Competing on value and premium
- Figure 3: Average price per entrée, family versus fast casual versus QSR, Q1 2007 and Q1 2008
- Market Size and Forecast
- Market size
- Figure 4: Total U.S. systemwide sales of leading fast casual chains, at current and inflation-adjusted prices, 2005-09
- Figure 5: Selected fast casual restaurant same-store sales, 2005-07
- Segmentation Performance
- Introduction
- Figure 6: U.S. systemwide sales of leading fast casual chains, segmented by menu type, 2005 and 2007
- Segment Performance: Bread-Based Chains
- Figure 7: U.S. systemwide sales of top bread-based fast casual chains, 2005 and 2007
- Figure 8: U.S. systemwide units and sales per unit of leading bread-based fast casual chains, 2005 and 2007
- Segment Performance: Traditional Chains
- Figure 9: U.S. systemwide sales of top traditional fast casual chains, 2005 and 2007
- Figure 10: U.S. systemwide units and sales per unit of leading traditional fast casual chains, 2005 and 2007
- Segment Performance: Ethnic Chains
- Figure 11: U.S. systemwide sales of top ethnic fast casual chains, 2005 and 2007
- Figure 12: U.S. systemwide units and sales per unit of leading ethnic fast casual chains, 2005 and 2007
- Market Drivers
- Restaurant industry in recession
- Figure 13: Restaurant performance index: all-items, current situation, and expectations, January 2006-June 2008
- Fast casual restaurants weather economic storm well
- Consumers under pressure
- Figure 14: Consumer Price Index, key consumer items, January 2006-June 2008*
- Discretionary income under attack; but upper-middle income families feel less pain
- Figure 15: Percentage of income spent on key consumer expenditures, by HH income quintile, 2006*
- Good news for fast casual restaurants
- Figure 16: Usage and mean use of fast casual, family and quick-service restaurants, by HH income, 2007*
- Rising farm products costs pressure foodservice margins
- Stirring the melting pot
- Figure 19: Population, by race and Hispanic origin, 2003-13
- Leading Companies
- Figure 20: U.S. systemwide sales of top fast casual chains, 2005 and 2007
- Restaurant Analysis: Panera Bread
- The environment
- The menu
- Pulling Crispani signals entrée shift out of dinner daypart
- Bakery items, soups and salads rule the menu
- Figure 21: Panera Bread, new menu introductions, food, by menu course, Q1 2007-Q2 2008
- Growth trajectory: positive, but same-store sales a trouble spot
- Figure 22: Panera Bread same-store sales, 2005-07
- Moving forward
- Restaurant Analysis: Buffalo Wild Wings
- The environment
- The menu
- Dinner and late-night dayparts set concept apart
- Aggressive and innovative advertising and promotions
- Growth trajectory: positive
- Figure 23: Buffalo Wild Wings, average weekly sales, 2003-Q1 2008
- Restaurant Analysis: Chipotle
- The environment
- The menu
- An ingredient innovator
- Growth trajectory: positive, on heels of best-in-class branding
- Restaurant Analysis: Steak n Shake
- Menu on a health kick?
- The milkshake conundrum
- Leveraging the drive-thru
- Growth trajectory: neutral
- Restaurant Analysis: Boston Market
- The menu
- Growth trajectory: neutral
- Restaurant Analysis: Zaxby’s
- The experience
- The menu
- Figure 24: Zaxby’s, food menu items, by cuisine type, Q1 2007-Q2 2008
- Snacking innovation
- An Asian twist
- Growth trajectory: positive
- Restaurant Analysis: Pei Wei
- The menu
- Figure 25: Pei Wei, food menu items, by cuisine type, Q1 2007-Q2 2008
- Figure 26: Pei Wei, top five food menu items, by ingredient, Q1 2007-Q2 2008
- Growth trajectory: positive, but significantly slower growth ahead
- Restaurant Brand Qualities: Chipotle Case Study
- Keeping it simple, but catering to choice
- Figure 27: Fast casual selection factors—value, variety, convenience, May 2008
- Balancing the quality/freshness/healthfulness bar
- Figure 28: Fast casual selection factors—general food attributes, May 2008
- Figure 29: Chipotle, food menu items, by ingredient claim, Q1 2007-Q2 2008
- Drilling down: “Food with Integrity” melds quality with healthfulness
- A 700-chain locavore
- All of which enhances the value proposition
- Figure 30: Fast casual selection factors—value, May 2008
- Bottom line: one heck of a branding story
- Innovation and Innovators
- Daypart innovation
- Breakfast—for bread-based chains, innovation is paramount
- Snacking innovation—a QSR killer?
- Dinner: to participate, or not to participate
- Standing out in a crowd
- The entertainment factor
- The need for speed
- Outreach and efficiency through catering and technology
- Catering to the masses; it’s a bread-based thing
- The internet is for everyone
- Advertising and Promotion
- Overview
- A low bar: un-hip, low-budget advertising
- Non-TV media
- Television ads
- Boston Market
- Figure 31: Boston Market: the argument, 2008
- Figure 32: Boston Market: the argument, revisited, 2008
- Figure 33: Boston Market, the argument, Round Three, 2008
- Buffalo Wild Wings
- Figure 34: Buffalo Wild Wings, “The Boss,” 2008
- Fazoli’s
- Figure 35: Fazoli’s, “Deal Days,” 2008
- Steak n Shake
- Figure 36: Steak n Shake “mixing up flavor,” 2008
- Figure 37: Steak n Shake, “we can do that,” 2008
- Figure 38: Steak n Shake, Double Steakburger Festival, 2008
- Figure 39: Steak n Shake, shake focus, 2008
- Figure 40: Steak n Shake, kids’ shakes, 2008
- Usage of Fast Casual Restaurants
- Key points
- Usage of fast casual restaurants e 2008
- Figure 41: Fast casual order purchases in past month, by gender, age, HH income and race/ethnicity, JunUsage of Fast Casual Restaurant Brands
- Key points
- Usage of fast casual restaurant brands
- Figure 42: Usage of fast casual restaurant brands, June 2008
- Figure 43: Usage of fast casual restaurant brands, by HH income, June 2008
- Usage of fast casual restaurant brands—supplementary view
- Figure 44: Usage of eight leading fast casual restaurant brands, by race/ethnicity, January-November 2007
- Usage of fast casual restaurant brands, by daypart
- Figure 45: Usage of fast casual restaurant brands, by daypart, June 2008
- Figure 46: Usage of fast casual restaurant brands, by daypart, by age, June 2008
- Figure 47: Usage of fast casual restaurant brands, by daypart, by number of people in household, June 2008
- Decision Criteria Regarding Fast Casual Restaurants
- Key points
- Attitudes toward fast casual restaurants
- Figure 48: Attitudes toward fast casual restaurants, June 2008
- Figure 49: Attitudes toward fast casual restaurants, by age, June 2008
- Figure 50: Competitive attitudes toward fast casual restaurants, by income, June 2008
- Fast Casual Restaurant Selection Factors
- Key points
- Section methodology
- General food attributes
- Figure 51: Fast casual selection factors—general food attributes, June 2008
- Figure 52: Fast casual selection factors—general food attributes, by age, June 2008
- Figure 53: Fast casual selection factors—general food attributes, by income, June 2008
- Value and variety
- Figure 54: Fast casual selection factors—value and variety, June 2008
- Figure 55: Fast casual selection factors—value and variety, by gender, June 2008
- Figure 56: Fast casual selection factors—value and variety, by age, June 2008
- Where and what?
- Figure 57: Fast casual selection factors—where and what, June 2008
- Figure 58: Fast casual selection factors—where and what, by gender, June 2008
- Figure 59: Fast casual selection factors—where and what, by age, June 2008
- Figure 60: Fast casual selection factors—general food attributes, by income, June 2008
- Specific food choices
- Figure 61: Fast casual selection factors—specific food choices, June 2008
- Figure 62: Fast casual selection factors— specific food choices, by age, June 2008
- Figure 63: Fast casual selection factors— specific food choices, by ethnicity, June 2008
- Food Options Fast Casual Users Want to See
- Key points
- Figure 64: Food options fast casual and QSR users want to see more of, June 2008
- Appendix: Trade Associations
AbstractThe fast casual restaurant segment remains positioned as the growth leader within the restaurant industry, with positive momentum in spite of the current macro-economic climate. This report provides the reader with statistics and insights about the fast casual category that can help a market player do the following:
- Position restaurant brands to withstand oncoming competition from within the segment as brands grow from regional to national players
- Understand how income, race & ethnicity, and age of fast casual users help keep the fast casual restaurant segment at the head of foodservice growth
- Identify segment strengths and learn why players should play to those strengths
- Learn why Chipotle is performing at the top of the class, and what can be learned from its success when planning for the future
- Assess the relevance of snacking trends to segment growth-and see who's innovating
- Understand who is innovating by daypart, and how they are doing it
- Obtain a thorough assessment of which consumer decision criteria can make or break a fast causal restaurant
Get Full Details About This Report >>
|
|
US: 800.298.5699
Int'l: +1.240.747.3093
|
|
|
