Current consumer trends bode well for companies able to develop healthy foods that taste good, are good for you, and are also good for eating on-the-go. Only 60% of all meals today are prepared and eaten in the home, largely because the increasing number of two-working-parent and single-parent households means less time to cook. At the same time, Americans are taking a more balanced approach to eating on-the-go, realizing the need to combine convenience with healthier fare. Simmons Market Research Bureau data show that over half of adults (51%) like the trend toward healthier eating, and this trend—combined with tremendous consumer demand for convenience and the desire for more flavorful foods, including premium and gourmet offerings—is driving foodservice and retail sales across many breakfast, lunch, dinner, and snack food categories in many retail and foodservice venues.
On the Go Eating and Snacking: Consumer Mindsets, Menu Trends, and Product/Packaging Innovation, an all-new Packaged Facts report examines trends in convenient and hand-held foods in quick-service and fast-casual restaurants, mass-market food retailers, and alternative channels such as convenience stores and vending. Key trends covered include the steadily growing demand for gourmet sandwiches in foodservice channels and their untapped market potential in supermarkets, convenience stores, and other mass-market retailers; the impact that litigation and new and proposed legislation is having on food producers and marketers; and the increasing focus on combating obesity and related illnesses in the United States via healthier fare, including among kids. Drawing on diverse consumer attitude, consumer purchasing, sales-tracking, and new product data, this report delineates current and potential demographic markets, identifies strategies for new products and packaging, and profiles leading players in each channel including Subway, Applebee’s, Panera Breads, Quiznos, H.E. Butt Grocery, Wegmans, 7-Eleven, Sheetz, Canteen Vending Services, and many others.
The information in On the Go Eating and Snacking: Consumer Mindsets, Menu Trends, and Product/Packaging Innovation is based on both primary and secondary research. Primary research involved on-site examination of the retail milieu, interviews with marketing, public relations and industry analysts within the food market and consultants to the industry. Market size data was derived from Information Resources, Inc. Secondary research entailed data-gathering from relevant trade, business, and government sources, including company literature. New product information is gathered via literature research, personal interviews and data compiled by ProductScan, a service of Marketing Intelligence Service Ltd. Consumer information was derived from Simmons Market Research Bureau, fall 2004 National Consumer Survey.
What You’ll Get in this Report
On the Go Eating and Snacking: Consumer Mindsets, Menu Trends, and Product/Packaging Innovation makes important predictions and recommendations regarding the future of this market, and pinpoints ways current and prospective marketers can capitalize on current trends and spearhead new ones. No other market research report provides both the comprehensive analysis and extensive data that On the Go Eating and Snacking: Consumer Mindsets, Menu Trends, and Product/Packaging Innovation offers. The report addresses the following segments:
Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.
How You Will Benefit from this Report
If your company wants to understand the new, on-the-go eating paradigm of today’s consumer, 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 on-the-go foods, as well as projected sales and trends through 2009. Contributing to that understanding will be a complete analysis of sales data, and a detailed discussion of the consumer based on Simmons data.
This report will help:
Chapter 1: Executive Summary
Chapter 2: Healthy and On-the-Go Eating Trends
Among U.S. Consumers
Chapter 3: Quick-Service
and Fast-Casual Dining Restaurants
Chapter 4: Food Stores and Supercenters
Chapter 5: Alternative Channels
Chapter 6: Looking Ahead
Appendix: Addresses of Selected Marketers
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