Food Carryout & Delivery
Description
Combining Packaged Facts’ extensive monitoring of the food and beverage market with proprietary surveys, Food Carryout and Delivery is the go-to source for a complete understanding of the U.S. food carryout and delivery market. This report evaluates current trends and future directions for marketing and retailing, along with consumer patterns across the food carryout and delivery market and broader food and beverage market.
Food Carryout and Delivery examines product availability; surveys retail channel trends; and analyzes consumer trends and motivations. Supplementing Packaged Facts’ exclusive survey is an extensive analysis of Simmons’ National Consumer Study, which is based on approximately 25,000 adult respondents surveyed annually. This report contains dozens of numerical tables and charts, as well as numerous product photographs.
Table of Contents
196 Pages
- Expanding Availability of Carryout and Delivery: COVID-19 and Beyond
- Foodservice Packaging Opportunities
- Key Consumer Trends
- Scope
- Highlights
- Total Foodservice Revenues by Type of Establishment
- Foodservice Revenue by Dine-In vs. Off-Premises Dining
- Historical Food Carryout and Delivery Market
- Food Carryout and Delivery Market Forecast
- Food Carryout and Delivery Market by Retailer Category
- Third-Party Delivery Sales
- Highlights
- In-Person Purchases for Carryout
- Third-Party Ordering vs. In-House Ordering
- Online & Mobile Ordering
- Phone Ordering Remains Important For Small, Independent Restaurants & Older Consumers
- Highlights
- Eating Food For Carryout or Delivery Is Well-Established and Rising
- Rising Number of Consumers Who Consume Pre-Cooked Meals
- Preference For Fresh, Healthy, or Home-Cooked Meals Is Falling in Favor of Convenient Food Options
- Consumers Are Now More Likely to Have Positive Opinions About Fast Food
- Use of Restaurants Has Remained Relatively Stable
- More Consumers Report Being Frequent Visitors of Restaurants, Grocery Stores, and Convenience Stores
- Highlights
- Convenience the Ultimate Selling Point for Busy Consumers
- U.S. Online Grocery Shopping Well Behind Other Countries, but There Are Opportunities for Prepared Meals
- Breakfast vs. Lunch vs. Dinner vs. Non-Peak Hours
- Orders at Peak Dining Hours Can Be Supplemented by Third-Parties
- "Dark Kitchens" or "Ghost Kitchens" Can Increase Operational Efficiency
- Using Dine-In Experiences to Boost Takeout Sales
- FDA Common Sense Nutrition Disclosure Act Makes Nutrition Information Easier to Get for Restaurant Dine-In, Delivery, or Carryout
- Convenience Used to Mean Unhealthy Foods, but Restaurant Foods Are Getting Healthier and Even Emphasizing Clean Label Traits
- Direct Sellers and Home Delivery Companies Are Increasing Shareand Tackling Niche Health Food Markets
- Local and Regional Meal Delivery Companies Are Emphasizing Local Ingredients and Compete with National Providers
- Customized Meal Delivery Catering to Special Diets and Weight Loss Plans
- Opportunity: Expansion of Carryout and Delivery Options for Children and Families
- Opportunity: Expedited Avenues for Ordering Prepared Meals from Grocery and Convenience Stores
- Opportunity: Meal Delivery and Carryout From Restaurants and Retail Stores Can Expand Food Options for Older and Disabled Consumers
- Opportunity: Multi-Channel Sales and Expanding Options for Ultimate Convenience
- Highlights
- Third-Party Carryout/Delivery Services
- Aggregator, Reservation, and Review Sites
- Quick Service Restaurants (QSRs)
- Fast Casual Restaurants
- Full-Service Restaurants
- Retail Stores (Grocery Stores, Supermarkets, Mass Marketers, Warehouse Clubs, Convenience Stores, etc.)
- Direct Marketers and Other Meal Providers (Co-ops, Farmers Markets, Delivery Companies, etc.)
- Highlights
- Types of Packaging Used in Foodservice and Carryout and Delivery
- Bring Your Own Container/Reusable Packaging
- Sustainability Issues
- Tamper Evident Packaging for Safety and Peace of Mind
- Consumer Packaging Insights
- Highlights
- Younger and Lower Income Consumers Are More Likely to Eat Store- Made, Pre-Cooked Meals
- Store-Made, Pre-Cooked Meals Are Most Likely to be Used by Minorities
- Consumers with More Children or Younger Children Have More Reasons to Select Pre-Cooked Options
- Use of Pre-Cooked Meals Higher Among Consumers with Less Education, College Students, Unemployed, and Unmarried People
- Millennials and Generation X Eat Out More and Spend More at Restaurants
- Higher Income Consumers More Likely to Dine Out and Spend the Most at Restaurants
- Men and Consumers with Children Are More Likely to Spend Large Dollar Amounts at Restaurants
- White Consumers More Likely to Visit Restaurants, but Most Minority Groups Are More Likely to Be High Spenders
- Higher Education Is Correlated with More Restaurant Spending
- College Students and Full-Time Workers Spend More At Restaurants
- Married Consumers Are More Likely to Have High Restaurant Spending
- Highlights
- Women Have More Concerns About Food and Health and Tend to Cook More, Making Prepared Meals a Harder Sell
- Baby Boomers Are Most Involved with Their Health and Have More Time to Prepare Food
- Minorities Generally Have More Health and Food-Related Concerns
- Younger Consumers Are Busy, Sacrifice Time with Family, and Spend More Time Shopping
- Younger Consumers Who Feel Lonely or Worried Eat More Convenience Food Options
- Highlights
- Contactless Transactions
- People Are Cooking More and Changing How They Shop for Groceries While Stuck at Home: What Does This Mean for Food Takeout and Delivery?
- Free Delivery and Other Promotions Offered Temporarily by Big Chain Restaurants to Stimulate Sales Amid Dine-In Closures
- Independent Restaurants Offering More Carryout & Delivery Options
- Family Meal Portions Becoming the Focus of Many Carryout and Delivery Options at Restaurants
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