Foodservice Industry Sources for presentation Sheila R Cohn
- Slides: 10
Foodservice Industry Sources for presentation: Sheila R. Cohn, R. D. Senior Manager, Nutrition Policy www. restaurant. org Restaurant & Institutions 2006 www. foodservice 411. com L. A. Times 2/4/06 “North American Ports Report Record Traffic” Labensky & Hause, On Cooking, 2003
Proportion of the Food Dollar Spent Away From Home 53% 46. 4% 25% 1955 Source: National Restaurant Association Present 2010
Segments of foodservice industry Limited service 164. 2 billion ↑ 5. 8 % Health & fresh 10. 6 Colleges/ Universities billion ↑ 5. 0 % ↑ enrollment, natural food Healthcare 13. 1 ↑ 3. 3 % Room service Healthy ↑ 3. 5 % Less snack & soda billion Schools 14. 5 billion Full service 145. 5 billion ↑ 4. 6 % May lose $
Who is the driving force in the foodservice industry? n n A restaurant doesn’t “create” a niche, it taps into one Trends often begin in California Any restaurant that fails to meet customer demands will not survive According to the IRS, 80% of new restaurants close within first 2 years of operation!
Knowledge, Attitudes, Wants and Needs of Restaurant Customers National Restaurant Association conducts research to determine: n How receptive are consumers are towards ingredients, flavors and preparations… n What types of foods and ingredients we can expect a growing number of consumers to be interested in ordering from foodservice establishments…
Findings from NRA research: 2004 n Consumers want to be “sold” on menu choices so. . . Server: describes chef specials Food descriptors are increasing: Fire roasted garlic puree & Sonoma County Goat cheese on Naam. n Consumers are more knowledgeable and sophisticated in expressing what they want
Food Attitudes and Menu Choices How people choose foods at restaurants pivots around 2 main factors: 1. How adventurous (or unadventurous) one is about foods 2. How concerned one is about the food one consumes for health, nutrition or some form of dietary regime n Diners can be categorized into 4 broad groups – 1. Adventurous 2. Health conscious 3. Carefree 4. Traditional
Taste 2006 –projected trends from Restaurant & Institutions magazine 1. Desire for high quality ingredients will continue 2, Hot words on menu: artisan, organic, locally sourced, authentic, healthful 3. Global marketplace: Moroccan spice blends, Cuban-style mojos, tandori ovens, Japanese Yellow tail (fish), “Vietnam is next big culinary influence” David Myers, Sona Restauran
Taste 2006 –projected trends from Restaurant & Institutions magazine 4. Infuse flavors into foods with tea, marinades, spices, fresh herbs, oils, chiles 5. Molecular gasronomy combination of chemistry, physics & food science to develop new products: “meat glue” and “fruit caviar”
Three Steps to a Healthy Lifestyle
