Restaurant, Food & Beverage Market Research 2022
With a thorough and in-depth analysis of the $700 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research 2022 provides consumer spending data, market forecasts, and trends assessments.
The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
- PART I: MARKET OVERVIEW
- 1 RESTAURANT SALES
- 1.1 Overview
- 1.2 Total Sales
- 1.3 Full-Service Restaurant Sales
- 1.4 Limited-Service Restaurant Sales
- 1.5 Sales By Month
- 2 MARKET SUMMARY
- 2.1 Overview
- 2.2 Industry Sales
- 2.3 Trends During The Pandemic
- 2.4 Market Resources
- 3 RESTAURANT CENSUS
- 3.1 Restaurant Count
- 3.2 Chain Restaurants
- 3.3 Market Resources
- 4 RESTAURANT FRANCHISES
- 4.1 Overview
- 4.2 Franchise Restaurant Census
- 4.3 Market Assessment
- 4.4 Employment
- 4.5 Market Resources
- 5 STATE-BY-STATE ANALYSIS
- 5.1 Restaurant Sales By State
- 5.2 Restaurant Locations By State
- 5.3 Foodservice Employment By State
- 6 HOW AMERICANS EAT
- 6.1 The U.S. Food Dollar
- 6.2 Distribution Of Daily Food Consumption
- 6.3 Compliance With Dietary Guidelines
- 6.4 Changes In Eating Patterns
- 6.5 Snacking
- 6.6 Market Resources
- 7 DINING OUT - DEMOGRAPHICS
- 7.1 Overview
- 7.2 Dining By Restaurant Type
- 7.3 Factors In Choosing A Restaurant
- 7.4 Cuisine
- 7.5 Market Resources
- 8 DINING OUT - FREQUENCY
- 8.1 Overview
- 8.2 Dining Frequency
- 8.3 Dining Out By Household Income And Age
- 8.4 Market Resources
- 9 PUBLICALLY TRADED RESTAURANT CORPORATIONS
- 9.1 Overview
- 9.2 Restaurant Stocks and Market Capitalization
- PART II: TRENDS
- 10 CULINARY TRENDS
- 10.1 Overview
- 10.2 Top Concept Trends
- 10.3 Top Trends By Category
- 11 FOOD & DINING TRENDS
- 11.1 Overview
- 11.2 Market Research
- 12 PANDEMIC MANAGEMENT
- 12.1 Changes Made During Pandemic
- 12.2 Post-Pandemic Changes
- PART III: MARKET SEGMENTS
- 13 FULL-SERVICE RESTAURANTS
- 13.1 Casual-Dining
- 13.2 Family-Dining
- 13.3 Fine Dining
- 14 LIMITED-SERVICE RESTAURANTS
- 14.1 Quick-Service Restaurants
- 14.2 Fast-Casual
- 14.3 Comparison of Quick-Service and Fast-Casual
- 14.4 Impact of the Pandemic
- 15 VIRTUAL RESTAURANTS
- 15.1 Virtual Restaurants
- 15.2 Ghost Kitchens
- 15.3 Virtual Brands
- 15.4 Independent Startups
- 16 CONTRACT-MANAGED FOODSERVICE
- 16.1 Profile
- 16.2 Segment Trends
- 16.3 College Campus Dining
- 16.4 Market Resources
- 17 RETAIL-HOST FOODSERVICE
- 17.1 Overview
- 17.2 Supermarket Foodservice
- 17.3 Convenience Stores
- 17.4 Retail Store Restaurants
- 17.5 Mall-Based Food Courts
- 18 COFFEESHOPS
- 18.1 Profile
- 18.2 Out-Of-Home Coffee Consumption
- 18.3 Coffeeshop Chains
- 18.4 Segment Trends
- 18.5 Market Resources
- 19 FOOD TRUCKS
- 19.1 Market Assessment
- 19.2 City-by-City Assessment
- 19.3 Local Regulations
- 19.4 Coexisting With Traditional Restaurants
- 19.5 Market Resources
- PART IV: THE CUSTOMER
- 20 CUSTOMER PROFILE
- 20.1 Restaurant Visits By Demographic
- 20.2 Full-Service Dining Customer
- 20.3 Quick-Service Dining Customer
- 21 CUSTOMER PREFERENCES
- 21.1 Overview
- 21.2 Factors Contributing To High Customer Satisfaction
- 21.3 Market Resources
- 22 CUSTOMER SATISFACTION
- 22.1 Overview
- 22.2 ACSI Scores
- 22.3 Customer Satisfaction Scores
- 22.4 Market Resources
- PART V: THE MEAL
- 23 CUISINE
- 23.1 Regional Cuisine
- 23.2 Ethnic Cuisine
- 23.3 Ethnic Restaurants
- 24 DAYPARTS
- 24.1 Daypart Traffic
- 24.2 Breakfast
- 24.3 Lunch
- 24.4 Dinner
- 24.5 Late-Night
- 25 MEALPARTS
- 25.1 Overview
- 25.2 Appetizers
- 25.3 Dessert
- 25.4 Entrees
- 25.5 Salads
- 25.6 Sides
- 25.7 Soups
- PART VI: CITY-BY-CITY ANALYSIS
- 26 DINING OUT
- 26.1 Restaurant Visits
- 26.2 Full-Service Restaurant Visits
- 26.3 Quick-Service Restaurant Visits
- 26.4 Market Resources
- 27 RESTAURANT SALES
- 27.1 Overview
- 27.2 Restaurant Sales, Unit Counts, and Sales Per Unit
- 27.3 Market Resources
- 28 MARKET GROWTH POTENTIAL
- 28.1 Overview
- 28.2 Growth Potential for MSAs
- 28.3 Market Resources
- PART VII: MARKET LEADERS
- 29 TOP CHAINS
- 29.1 Overview
- 29.2 Largest Chains
- 30 TOP CHAINS BY SALES GROWTH
- 30.1 Overview
- 30.2 Top Chains In Sales Growth
- 31 TOP CHAINS BY UNIT GROWTH
- 31.1 Overview
- 31.2 Top Chains In Unit Growth
- 32 TOP CONTRACT MANAGEMENT COMPANIES
- 32.1 Overview
- 32.2 Market Leaders
- 33 TOP FRANCHISEES
- 33.1 Ranking By Revenue
- 33.2 Ranking By Unit Count
- 33.3 Market Resources
- 34 TOP FRANCHISERS
- 34.1 Brand Ranking
- 34.2 Franchised Units
- 34.3 Non-Franchising Chains
- 34.4 Market Resources
- 35 TOP INDEPENDENT RESTAURANTS
- 35.1 Rank By Annual Gross Revenue
- 35.2 Market Resources
- 36 TOP MULTI-CHAIN OPERATORS
- 36.1 Largest Multi-Brand Restaurant Companies
- 37 TOP MULTI-CONCEPT OPERATORS
- 37.1 Largest Companies
- 37.2 Largest Multi-Concept Operators
- PART VIII: DINING TRENDS & ANALYSES
- 38 AWARD-WINNING RESTAURANTS
- 38.1 Award Winners 2020-2021
- 39 CANNABIS/CBD-INFUSED FOOD & DRINKS
- 39.1 Overview
- 39.2 Regulatory Status
- 39.3 CBD-Infused Items On Restaurant Menus
- 40 DINING & THE INTERNET
- 40.1 Restaurant Apps
- 40.2 Online Reservations
- 40.3 Digital Ordering
- 40.4 Online Reviews
- 40.5 App-Based Delivery Services
- 41 DINING WHILE TRAVELING
- 41.1 Traveler Dining
- 41.2 Culinary Destinations
- 41.3 Sampling Tours
- 41.4 Winery Tours
- 41.5 Whiskey and Bourbon Trails
- 41.6 Market Resources
- 42 FOOD & WINE FESTIVALS
- 42.1 Overview
- 42.2 Prominent Food Festivals
- 42.3 Market Resources
- 43 FOOD SAFETY
- 43.1 Overview
- 43.2 Consumer Response To Food Safety
- 43.3 Dining Grades
- 43.4 Market Resources
- 44 HEALTHY DINING
- 44.1 Healthful Dining
- 44.2 Federal Guidelines
- 44.3 Food Additives
- 44.4 Genetically Modified Foods
- 44.5 Sugar Consumption
- 44.6 Reduced Sodium
- 44.7 Dieting
- 44.8 Portion Control
- 44.9 What Foods Are Healthy?
- 45 HOLIDAY DINING
- 45.1 Overview
- 45.2 Birthdays
- 45.3 Mother’s Day
- 45.4 Valentine’s Day
- 45.5 Father’s Day
- 45.6 New Year’s Eve
- 45.7 Easter
- 45.8 Thanksgiving
- 45.9 St. Patrick’s Day
- 45.10 Oktoberfest
- 45.11 Super Bowl Sunday
- 46 LOCALLY SOURCED & ORGANIC FOOD
- 46.1 Local & Organic Preferences Among Consumers
- 46.2 Locavores
- 46.3 Chef- And Restaurant-Owned Farms
- 46.4 Organic Menus
- 47 MEAL KITS
- 47.1 Overview
- 47.2 Market Assessment
- 47.3 Restaurant Meal Kits During The Pandemic
- 48 PLANT-BASED MENUS
- 48.1 Overview
- 48.2 Key Players
- 48.3 Burgers
- 48.4 Other Menu Items
- 49 RESTRICTIVE DIET MENUS
- 49.1 Overview
- 49.2 Gluten-Free Menu Items
- 49.3 Kosher Cuisine
- 49.4 Halal Foods
- 49.5 Vegetarian Cuisine
- 50 SUSTAINABILITY
- 50.1 Overview
- 50.2 Energy Efficiency
- 50.3 Recycling And Packaging
- 50.4 Reducing Food Waste
- 50.5 Sustainable Menu Items
- 50.6 Conserve Program
- 50.7 Market Resources
- 51 TAKEOUT & DELIVERY
- 51.1 Market Assessment
- 51.2 Pre-Pandemic
- 51.3 Restaurant Changes During The Pandemic
- 51.4 Use Of Takeout And Delivery During The Pandemic
- 51.5 Comparison Of Carryout Options
- 51.6 Drive-Thru Service
- 51.7 Delivery
- 51.8 App-Based Delivery Services
- PART IX: BEVERAGE TRENDS & ANALYSES
- 52 BEVERAGE CONSUMPTION & SPENDING
- 52.1 Beverage Consumption
- 52.2 Beverage Spending
- 52.3 Alcoholic Beverages
- 52.4 Refreshment And Nonalcoholic Beverages
- 53 MARKET LEADERS
- 53.1 Rank By Revenue
- 53.3 Market Resources
- 54 ALCOHOLIC BEVERAGES
- 54.1 Beer
- 54.2 Distilled Spirits
- 54.3 Wine
- 55 REFRESHMENT & NONALCOHOLIC BEVERAGES
- 55.1 Market Assessment
- 55.2 Bottled Water
- 55.3 Carbonated Soft Drinks
- 55.4 Coffee
- 55.5 Energy Drinks
- 55.6 Functional Beverages
- 55.7 Juice & Fruit Drinks
- 55.8 Milk
- 55.9 Sports Drinks
- 55.10 Tea
- 56 BEVERAGE SERVICE IN RESTAURANTS
- 56.1 Market Assessment
- 56.2 Refreshment and Nonalcoholic Beverage Service in Restaurants
- 56.3 Alcoholic Beverage Service in Full-Service Restaurants
- 56.4 Alcoholic Beverage Service In Limited-Service Restaurants
- 56.5 Nonalcoholic Cocktails
- APPENDIX A - ANALYSTS & MARKET CONSULTANTS
- APPENDIX B - ASSOCIATIONS
- APPENDIX C - NATIONAL FOOD & BEVERAGE HOLIDAYS
- APPENDIX D - PERIODICALS
- APPENDIX E - STATE FOODS
- APPENDIX F - STATE RESTAURANT ASSOCIATIONS
- REFERENCES
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