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MenuTrends Keynote | Appetizers 2015 1 Contact Datassential: 312-655-0594
APPETIZERS THE KEYNOTE REPORT
Brian Darr 312-655-0594 brian@datassential.com
March 2015 MENUTRENDS KEYNOTE
SAMPLE SLIDES get the full report: 312-655-0594 or brian@datassential.com
MenuTrends Keynote | Appetizers 2015 2 Contact Datassential: 312-655-0594 For the first time Datassential’s MenuTrends Keynote
Series is leveraging the power of MenuTrends, our trend-
tracking database, and combining it with extensive consumer
and operator survey data, from motivations to behaviors to
opportunities, in order to bring together trends, data, and
insights in a comprehensive report that dives deep into key
industry topics and categories.
For more details, please contact Brian Darr at: 312-655-0594 or brian@datassential.com
The MenuTrends Keynote Breakfast report is an invaluable resource to help you understand the complete breakfast landscape…away-from-home and at-home, detailing consumer’s behavior, motivations and preferences.
Every day two-thirds of consumers eat breakfast, most of it at home. But in the past few years restaurants have been working hard to lure customers away from their kitchens by expanding into the breakfast day part and adding innovative breakfast items. In order to understand the breakfast landscape, from consumer habits and preferences to opportunities for operators, manufacturers, and distributors, Datassential focused on breakfast for the launch of our brand new MenuTrends Keynote report series.
Upcoming Topics 2015
* Non-Alcoholic Beverages * Kids Menus
* Side Dishes * Growing Spicy Flavors
* Burgers * Salads
* Alcoholic Beverages * The New Healthy
From red velvet to pumpkin, Cronuts to savory sweets, desserts have showcased a huge number of changing trends over the past few years. But what are consumers actually eating? And what do they want to eat? Datassential's MenuTrends Keynote Dessert report, combines survey data directly from consumers with menuing and trend data from our MenuTrends database. We dive deep into the current state of the dessert market providing insights on consumer behavior, motivations, and preferences, detailing cakes, pies, cookies, bars, brownies, and so much more. This report also includes insights from operators on what desserts they serve and product formats they purchase as well brand importance of those product, making this an impactful and invaluable dessert resource.
MenuTrends Keynote | Appetizers 2015 3 Contact Datassential: 312-655-0594
OBJECTIVES &
METHODOLOGY KEY INSIGHTS CONSUMERS
DRIVERS &
BARRIERS
INGREDIENT
SPOTLIGHT
8
24
57 33
27
CONTENTS
VARIETIES
LATIN
80
91
ASIAN FRIED
VEGGIES SAUCES &
FLAVORS 107 115
OPPORTUNITIES
& WATCHOUTS APPENDIX
126
99
123
OPERATORS
158 145
click to jump to a section
12
APPETIZER
LANDSCAPE 18
MEGATRENDS
45
178
SHOW, BUT DON’T GIVE OR LEAVE BEHIND
This report can be presented live or via webinar, but can not be distributed to outside companies.
If your company has purchased this report, you are encouraged to excerpt key exhibits and build them into your own presentations.
However, you should not provide significant sections of this report to any outside company without express written consent from Datassential.
EXHIBIT GUIDE Landscape
Appetizer Penetration by Segment
Appetizer Menu Average Sizes
Average Appetizer Prices
Appetizers Timeline
America’s Favorite Appetizers
Appetizers Eaten
Consumers
Last Appetizer Occasion: Recency
Appetizer: Consumed by Meal Part
AH vs. AFH Appetizer: by Meal Part
AFH: Where Purchased
Appetizers AH: Prep Methods
Drivers & Barriers
A Truly Great Appetizer is…
AH Appetizers: Attribute Importance, by Age
AH Appetizers: Drivers, by Age
AH Appetizers: Drivers (unaided)
AH Appetizers: Barriers, by Age
AFH Appetizers: Attribute Importance, by Age
AFH Appetizers: Drivers, by Age
AFH Appetizers: Drivers (unaided)
AFH Appetizers: Barriers, by Age
MegaTrends
MAC: Appetizers MegaTrends
MegaTrends Interest Rating, by Age
18
19
20
21
22
23
24-26
27
28
29
30
31
32
33
34
35, 135
36, 137
37-38
39, 136
40, 138
41, 140
42-43, 156
44, 139
45
46
47,153
Unique Proteins
Ethnic Comfort Foods
Charcuterie
Pasta Appetizers
Premium Cheeses
Seasonal Veggies
Flatbreads
Small or Shared Plates
Tailgate Favorite
Ingredient Spotlight
MAC: Appetizer Ingredients
Taleggio, Time Trend
Shishito Peppers, Time Trend
Giardiniera, Time Trend
Quinoa, Time Trend
Harissa, Time Trend
Aioli, Time Trend
Brussels Sprouts, Time Trend
Sriracha, Time Trend
Kale, Time Trend
Cilantro, Time Trend
Seasonal Appetizer Ingredients
Varieties
MAC: Appetizer Varieties
Top Appetizer Varieties
Top Appetizer Items by Segment
Top Appetizer Items by Region
48
49
50
51
52
53
54
55
56
57
58
59-60
61-62
63-64
65-66
67-68
69-70
71-72
73-74
75-76
77-78
79
80
81
82
83
84
EXHIBIT GUIDE Varieties (cont’d)
Fastest Growing Appetizer Varieties
Healthy Terms: QSR vs. FSR
Trending Appetizer Flavors & Terms
Appetizer Varieties: Interest Rating
Appetizer Varieties: Interest by Gender & Age
Appetizer Varieties: Interest by Income &
Ethnicity
Unique Appetizers: Interest Rating
Unique Appetizers: Interest by Gender & Age
Unique Appetizers: Interest by Income & Ethnicity
Latin Appetizers
MAC: Latin Appetizers
Top Latin Appetizers
Penetration by Segment
Penetration by Region
Trending Latin Appetizers
Average Menu Price
Latin Appetizers: Interest Rating
Latin Appetizers: Interest by Gender & Age
Latin Appetizers: Interest by Income & Ethnicity
Asian Appetizers
MAC: Asian Appetizers
Top Asian Appetizers
Penetration by Segment
Penetration by Region
Trending Asian Appetizers
Average Menu Price
85
86
87-88
89
141
142
90
151
152
91
92
93
94
95
96
97
98
143
144
99
100
101
102
103
104
105
Asian Appetizers (cont’d)
Asian Appetizers: Interest Rating
Asian Appetizers: Interest by Gender & Age
Asian Appetizers: Interest by Income & Ethnicity
Fried Veggie Appetizers
MAC: Fried Veggie Appetizers
Top Fried Veggie Appetizers
Penetration by Segment
Penetration by Region
Trending Fried Veggies
Average Menu Price
Fried Veggies: Interest Rating
Fried Veggies: Interest by Gender & Age
Fried Veggies: Interest by Income & Ethnicity
Sauces & Flavors
MAC: Appetizer Sauces & Flavors
Top Appetizer Sauces & Flavors
Top Sauces & Flavors by Segment
Top Sauces & Flavors by Region
Trending Appetizer Sauces & Flavors
Top Appetizer Sauces & Flavors: Avg. Price
Sauces & Flavors: Interest Rating
Sauces & Flavors: Interest by Gender & Age
Sauces & Flavors: Interest by Income & Ethnicity
Opportunities & Watchouts
106
145
146
107
108
109
110
111
112
113
114
147
148
115
116
117
118
119
120
121
122
149
150
123-125
EXHIBIT GUIDE Appendix
Share of Stomach: AH vs. AFH
Average Share of Visitations: by Restaurant Type
Consumer Demography
AFH Dining: Selection Criteria
Overall AFH Dining Opinions
Overall AFH Dining Opinions, by Generation
Appetizer Consumption Frequency: AH vs. AFH
AH Appetizers: Attribute Importance, by Age
AH Appetizers: Barriers, by Age
AH Appetizers: Drivers, by Age
AFH Appetizers: Attribute Importance, by Age
AFH Appetizers: Barriers, by Age
AFH Appetizers; Drivers, by Age
Appetizer Varieties: LOVE IT, by Gender & Age
Appetizer Varieties: LOVE IT, by Income & Ethnicity
Latin Appetizers: LOVE IT, by Gender & Age
Latin Appetizers: LOVE IT, by Income & Ethnicity
Asian Appetizers: LOVE IT, by Gender & Age
Asian Appetizers: LOVE IT, by Income & Ethnicity
Fried Veggies: LOVE IT, by Gender & Age
Fried Veggies: LOVE IT, by Income & Ethnicity
Sauces & Flavors: LOVE IT, by Gender & Age
Sauces & Flavors: LOVE IT, by Income & Ethnicity
Unique Appetizers: LOVE IT, by Gender & Age
Unique Appetizers: LOVE IT, by Income & Ethnicity
MegaTrends: Interest Rating, by Age
Appetizer Trends: QSRs
Appetizer Trends: Full-Service Restaurants
Appetizer Trends: Independent Restaurants
126
127
128
129
130-131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
Appetizer Trends: Chain Restaurants
Operators
Operator Profile
Average Appetizer Food Cost %
Fried Appetizers: Products Purchased
Fried Appetizers: Brand Importance
Non Fried Appetizers: Products Purchased
Non Fried Appetizers: Brand Importance
Challenges to Selling Appetizers
Operator Focus: On-Trend vs. Classic Appetizers
157
158
159
160
161
162
163
164
165
166
MenuTrends Keynote | Pizza 2014 8 Contact Datassential: 312-655-0594
Soup Varieties: Detailed
Profiles
8
SAMPLE SLIDES
MenuTrends Keynote | Appetizers 2015 9 Contact Datassential: 312-655-0594
85% of all restaurants offer appetizers, not including salads and soups.
MENU PENETRATION: of all restaurants, % that offer appetizers
Appetizer Penetration by Segment (% of restaurants serving appetizers)
FSR operators are more likely to
feature appetizers.
Source: Datassential MenuTrends
70%
60%
88%
97% 97%
85%
QSR Fast Casual
Midscale Casual Fine Dining
ALL
MenuTrends Keynote | Appetizers 2015 10 Contact Datassential: 312-655-0594
6
8
10
12
14
16
18
20
22
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
QSR Midscale Casual Fine Dining ALL
Appetizer Menu Average Sizes (Average number of appetizers)
Total US: 15.0 +27%
Casual: 18.2 +29%
Average Number
of Appetizers
9-Year
Growth
Source: Datassential MenuTrends
Casual and fine dining operators tend to offer
the largest appetizer selection.
QSR: 9.3 +10%
Midscale: 14.5 +27%
Fine Dining: 18.8 +39%
MenuTrends Keynote | Appetizers 2015 11 Contact Datassential: 312-655-0594
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
Small plates continue
to appear outside of
tapas restaurants
APPETIZERS IN TIME
Marie
Callender’s
Coconut
Shrimp
features a
chipotle
dipping sauce
Chili’s releases their
Triple Dipper, a pick-
three appetizer
Lobster mac & cheese
becomes a popular
appetizer at higher-end
restaurants
TGI Friday’s
introduces apps
like Fried Mac &
Cheese and
Crispy Green
Bean Fries
Small plates are
now present at
22% of the Top
500 major chains
Flatbreads appear
on appetizer
menus at a dozen
major chains
Ethnic mashups,
sweet potato fries,
Sriracha, Brussels
sprouts, and kale
are the new
appetizer standards
Food truck inspired
dishes and flavors are
now showcased in major
chain appetizers
Potstickers appear
at Mimi’s Café and
Uno Chicago Grill
Olive Garden rolls out
its Taste of Italy small
plates menu
Spinach
artichoke dip
arrives at the
Outback
Steakhouse
BBQ Pulled
Pork, French
Dip, and
Southern
Chicken
sliders debut
at Applebee’s
The small plate boom
begins at major chains
around the country
Jack in the Box debuts
their Sampler Trio with
stuffed jalapenos,
cheese sticks, and Spicy
Chicken Bites
Joe’s Crab Shack
“crosses the
border” with their
Crab Nachos
Classic and Asian-
inspired wings appear at
Ruby Tuesday, KFC,
Pizza Hut, and Wendy’s
CPK features Korean
BBQ Steak Tacos on
their “Small Cravings”
menu
MenuTrends Keynote | Appetizers 2015 12 Contact Datassential: 312-655-0594
QD4: Still thinking back to this very last appetizer…where was that last appetizer from? n=556
Among consumers who have eaten an appetizer within the last 2 weeks; excludes soups & salads.
Top of mind appetizers are predominantly hot offerings consumed away from home. Hot appetizers may be appealing or indulgent choices away from home for consumers who forgo these same
items at home, particularly fried items.
74%
HOT
Hot vs. Cold
Appetizers
At Home vs. AFH
Appetizers
65%
AFH
QD3: Still thinking back to this very last appetizer…was is a hot appetizer or cold appetizer?
MenuTrends Keynote | Appetizers 2015 13 Contact Datassential: 312-655-0594
Appetizers Eaten
n=556 QD2: Think back to the very last time you had an appetizer. What type of appetizer was it?
RANK ITEM % WHO HAVE EATEN (past 2 weeks) AT/FROM
HOME AFH
1 French Fries, Potato Skins 31% 69%
2 Chips & Salsa 20% 80%
3 Wings 33% 67%
4 Onion Rings 21% 79%
5 Fried Cheese Sticks 31% 69%
6 Nachos 39% 61%
7 Dip: Spinach, Taco, Queso, etc. 43% 57%
8 Shrimp Cocktail 12% 88%
9 Spring / Egg Rolls 13% 87%
10 Quesadilla 59% 41%
11 Chicken Strips 35% 65%
12 Hummus 56% 44%
13 Calamari 13% 88%
14 Cheese Ball, Cubes, Slices, etc. 73% 27%
15 Guacamole 64% 36%
When consumers want appetizers, they reach for a variety of easily shareable finger
foods.
10%
9%
8%
7%
6%
6%
5%
5%
4%
4%
4%
3%
3%
3%
3%
Among consumers who have eaten an appetizer within the last 2 weeks; excludes soups & salads.
MenuTrends Keynote | Appetizers 2015 14 Contact Datassential: 312-655-0594 The majority of at-home appetizers are refrigerated and frozen options. Consumers rely heavily on value-added prepared foods, not surprising considering some of America’s favorite appetizers (wings, fries, shrimp cocktail, onion rings, etc.) may be more time consuming to prepare from scratch.
At Home Appetizer: Preparation Methods
QD5 : For this last appetizer that you had FROM HOME, was it… n=195
46%
29%
25%
100%
Made or assembled from scratch
Refrigerated, pre-packaged A frozen appetizer Total
MenuTrends Keynote | Appetizers 2015 15 Contact Datassential: 312-655-0594
n=1002
While consumers are cost conscious when dining away from home, great taste and
quality for the price are what consumers seek. Consumers indulge with items they don’t typically
prepare at home and look for unique, non-fried options.
84%
72%
72%
72%
69%
61%
59%
55%
53%
52%
49%
47%
47%
46%
44%
44%
40%
34%
33%
26%
Great taste
Best value (quality for the price)
Quality of appetizer options
Cost
Visually appealing
Unique appetizers I wouldn't prepare at home
Speed of service
Shareable with a group
Healthier options
Non-fried, non-greasy options
Large appetizer portions
Meal combo special
Signage or menu photos of appetizers
Small appetizer portions so that I don't fill up
More upscale/gourmet appetizers
All natural or organic ingredients
Nutritional labeling, calorie counts, fat, etc.
Limited-time-offers
Rewards or loyalty program
Gluten free options
AFH Appetizers: Attribute Importance (Top 2)
QE6: When you want an appetizer AWAY FROM HOME, how important are each of the following? 5-point scale where 1-Very Important to 5-Not at all important.
MenuTrends Keynote | Appetizers 2015 16 Contact Datassential: 312-655-0594
QE9 : Please complete this thought: “Other than lower cost, I would be more likely to have an appetizer AT RESTAURANTS if…”
AFH Appetizers:
Drivers (unaided)
“I think having a choice of 4 or 5 appetizers that you could sell by the pound
would be great. Have them already done and warm so that you can take them
home and serve it with your meal at home.”
“If it was a unique item that I’ve not tried before. Or if it was an item that I
wouldn’t make at home because of the ingredients needed or it being too
complicated to make at home. “
“If they made individual appetizers so I could get what I want rather than
having to pick one thing to share with the other people in my party.”
“They have a wider choice, healthier options, and enough for the group without
having to order multiple appetizer plates. Nothing is more annoying when there
are five people in the group and only 4 appetizers on the plate.”
“Servers were friendly and knowledgeable of the menu. Healthy non-fried
options. Many condiment choices. Not over-priced for the amount of food.”
“It is something amazing, obscure, that I do not have access to while I am at
home. I tend to lean more to exotic foods or seasonal foods grown locally.”
“Small ‘samplers’ were offered, non-fried apps were offered. More interesting
items…seems like almost every restaurant offers the same old things – fried
mozzarella sticks, fried wontons, cheese/artichoke dip, nachos, fried veggies if
you’re lucky.”
“The appetizer would have to be something I’m really craving, so if the
selection has something I really like I’m more likely to order.”
n=1002
MenuTrends Keynote | Appetizers 2015 17 Contact Datassential: 312-655-0594
MENU ADOPTION CYCLE
APPETIZER MEGATRENDS
INCEPTION ADOPTION PROLIFERATION UBIQUITY
Pasta Appetizers
Seasonal Veggies
Pickled Ingredients
Charcuterie Plates
Gnocchi Pretzel Breads
Unique Proteins
Poutine
Premium Cheeses
Ethnic Comfort
Foods
Brussel Sprouts
Beet Salads Kale
Quesadillas
Mac & Cheese
Sweet Potato Fries Tailgate Favorites
Tacos
Sliders Wings Flatbreads
Mexican Cheeses:
Manchego, Cotija,
Chihuahua, Queso
Ethnic Spicy:
Harissa, habanero,
Sriracha, serrano
Small/Shared
Plates
MenuTrends Keynote | Appetizers 2015 18 Contact Datassential: 312-655-0594
QF1: Described are some appetizer trends you might not already be familiar with. For each, please indicate how interested you are in trying that type of appetizer trend/item. 5-point scale, top 2 (very interested and interested)
Interest Rating: MegaTrends (Top 2)
n=1002
The popularity of tailgate favorites as a MegaTrend is supported by consumers’ ‘most loved’ and ‘last chosen’ appetizers which include foods in this category such as chicken wings, nachos, and chips & salsa.
58%
56%
48%
48%
41%
41%
41%
40%
28%
Tailgate Favorites
Small or Shared Plates
Flatbreads
Premium cheeses
Charcuterie
Ethnic Comfort Foods
Seasonal Veggies
Pasta Appetizers
Unique Proteins
MenuTrends Keynote | Appetizers 2015 19 Contact Datassential: 312-655-0594
These classic finger-foods
feature both familiar and
trending flavors.
Small twists such as a new spicy pepper,
unique cheese, or naturally, bacon and/
or kale bring a modern update.
UBIQUITY: Tailgate Favorites
Notable
Flavors
RESTAURANT ITEM DESCRIPTION
BJ’S RESTAURANT BJ’S FRITOS NACHOS the great flavor of pranha pale ale chili, crispy fritos corn chips and cheese
dip topped with shredded jack and cheddar cheese, jalapenos, smoked
bacon, sour cream, diced tomatoes and green onions.
BUFFALO WILD
WINGS
SMOLDERING SANTA FE
WINGS
with guajillo, chipotle and jalapeno peppers, smoldering santa fe is
bringing the deep southwest to wherever it is your mouth resides.
MIMI’S CAFE WARM SPINACH ARTICHOKE
DIP
rich & creamy, with aged parmesan and chopped kale. warm house-
made tortilla chips.
RAM RESTAURANT
& BREWERY
BACON STUFFED TATER
TOTS
stuffed with cheddar jack cheese, hickory-smoked bacon, green
onion. With tomato chili aioli.
Wings
Nachos
Cheese Fries
Buffalo Chicken
Artichoke Dip
Chips & Salsa
Cheese Sticks
Quesadillas
Onion Rings
Fried Chicken
APPETIZERS
ON THE MENU
Source: Datassential INSIDER
MenuTrends Keynote | Appetizers 2015 20 Contact Datassential: 312-655-0594
Small plates have also become
an important component of
appetizer menus at chains.
22% of the Top 500 Chains now feature
some variety of small/shared plates on
their menu.
PROLIFERATION: Small/Shared Plates
Notable
Flavors
RESTAURANT ITEM DESCRIPTION
GORDON BIERSCH
BREWERY REST.
MINI BRATWURST
SLIDERS
sausages simmered in fresh gordon biersch lager and finished on the
griddle. served in a warm pretzel roll with caramelized onions and our
märzen mustard.
OLIVE GARDEN PARMESAN OLIVE FRITTA
a bite-sized blend of olives and Italian cheeses, rolled together and lightly
fried. Served with your choice of a citrus aioli or gorgonzola cream
dipping sauce.
OUTBACK
STEAKHOUSE
MINI CRAB & AVOCADO
STACK
avocado and marinated crab meat topped with minced tomato basil and
a drizzle of wasabi vinaigrette and served with white corn tortilla chips.
UNO CHICAGO
GRILL
MEDITERRANEAN HALF
FLATBREAD
spinach, plum tomatoes, kalamata olives, pesto, feta, parmesan and
fresh basil. Available in five-grain or traditional crust (both all-natural).
ON THE MENU
Source: Datassential INSIDER
Sliders
Flatbreads
Mac & Cheese Bites
Pretzels
Tacos
Wraps
Meatballs & Lollipops
Fried Bites
APPETIZERS
MenuTrends Keynote | Appetizers 2015 21 Contact Datassential: 312-655-0594
SPRING SUMMER
FALL WINTER
APPETIZERS: Seasonal Ingredients & Flavors
American Cheese Artichokes
Asparagus Balsamic Glaze
BBQ Chicken Fontina
Ginger Mayo
Source: Datassential MenuTrends INSIDER
Potato Skins Spicy Buffalo
White Cheddar Wrap
Ahi Brioche
Cheddar Jack Citrus
Coconut Shrimp Garlic Aioli
Hummus Pepper Jack
Pineapple Pulled Pork
Tempura Zucchini
Artichokes Butter
Cheese Dip Chile
Chipotle Ranch Garlic Bread
Lobster Monterey Jack
Pineapple Roasted Corn
Sweet Potato Fries Tempura
Apple Cocktail Sauce
Flatbread Green Beans
Grilled Shrimp Hickory
Horseradish Mediterranean
Olive Oil Pepperoni
Poblano Slider
MenuTrends Keynote | Appetizers 2015 22 Contact Datassential: 312-655-0594
31% AVERAGE FOOD COST
What is your average food cost % for appetizers?
QD9 (Operator): What do you estimate is your average food cost % for appetizer? n=318
Appetizers as an offering run nearly as high in food cost percentage as entrées. Analyzing how appetizers contribute to operators’ gross profit and how costs compare to established
performance goals, may require re-evaluating offerings, costs or menu pricing.
MenuTrends Keynote | Appetizers 2015 23 Contact Datassential: 312-655-0594
WE KNOW FOOD
for more information, contact BRIAN DARR at
312-655-0594 or brian@datassential.com
DATASSENTIAL is your best source for food industry insights – from the
latest menu trends to the products shoppers want at the grocery store.
MenuTrends Keynote | Appetizers 2015 24 Contact Datassential: 312-655-0594
MenuTrends DATASSENTIAL INNOVATION TOOLS
10x larger than other menu
and flavor databases
15 million menu examples from
more than 100k menus
LTOs new and limited-time
items updated weekly
The industry’s most accurate
system for identifying, tracking,
and predicting flavor trends
FS
CPG
MenuTrends Keynote | Appetizers 2015 25 Contact Datassential: 312-655-0594
LTO Analytics DATASSENTIAL INNOVATION TOOLS
benchmark detailed activity reports
for each chain versus its
competitive set
historic track over 100 months of
LTO activity, dating back
to 2006
weekly new items and LTOs are
updated each week
On-demand analysis of new
item and LTO activity at
hundreds of restaurant chains
FS
CPG
MenuTrends Keynote | Appetizers 2015 26 Contact Datassential: 312-655-0594
FLAVOR+ DATASSENTIAL INNOVATION TOOLS Fill your retail innovation process
with an ongoing stream of consumer-
tested new product ideas
INNOVATION FUNNEL. Flavor+ is the first step for meaningful,
process-drive innovation. New product-flavor combinations are
assessed each period, prioritized by market opportunity.
EARLY DETECTION SYSTEM. Trends start first at restaurants
and today are transitioning to retail faster than ever. Flavor+
utilizes the Menu Adoption Cycle to detect early stage trends
and then tracks them over time.
Appeal
Uniqueness
Excitement
Frequency
Brand fit
METRICS
FS
CPG
Each period, emerging flavors are
identified through MenuTrends and
the Menu Adoption Cycle.
Those flavors and are then paired
with your specific product categories
and tested with consumers.
Legacy and new flavors are tracked
longitudinally, with full reporting by
shopper segments and demography.
MenuTrends Keynote | Appetizers 2015 27 Contact Datassential: 312-655-0594
Firefly DATASSENTIAL SALES TOOLS
census phone-validated profiles
for every FS location in
the US – restaurants, on-
site, and retail food
analytics analyze local markets,
brand performance, and
more than 10,000 chains
sell better generate target lists by
segment, menu type,
operational attributes, or
even what’s on the menu
The first true universal operator database,
verified by 5 million phone calls each year
FS
CPG
MenuTrends Keynote | Appetizers 2015 28 Contact Datassential: 312-655-0594
Consumer DATASSENTIAL CUSTOM RESEARCH
Segmentation
Concept testing
Proprietary flavor trackers
Category / AAU
Brand strength
Market entry analysis
Customer satisfaction
TURF analysis
Price optimization
Extraordinary eater and
shopper insights that reveal
the “why” behind the “what”
FS
CPG
foodservice target users of specific
restaurants, c-stores, and
other segments
retail / cpg survey shoppers by store
type or specific brand
global reach execute research in more
than 70 countries, with full
translation capability
MenuTrends Keynote | Appetizers 2015 29 Contact Datassential: 312-655-0594
Operator DATASSENTIAL CUSTOM RESEARCH Expert insights from the
industry’s largest panel of
foodservice decision makers
Concept testing
Category management
Category AAU
Brand tracking
In-store testing
Market entry analysis
Package testing
FS
CPG
40k panelists by far the industry’s
largest operator panel,
with 40,000 purchase
decision makers
all segments reach operators from all
segments – LSR, FSR,
lodging, healthcare, K-12,
C&U, B&I, and more
true feedback a panel built exclusively
for research, balanced
and unbiased
MONTHLY
QUARTERLY
BI-MONTHLY
ON THE MENU keeps you up-to-date, covering six key trends every month, each with consumer data, menu examples, and expert commentary. Plus, we gather and examine the hottest LTOs from major chains across the country.
TIPS brings you deep analysis of trends at different stages along the menu adoption cycle. Each issue is packed with extensive research, foodservice/menu availability, media coverage, and both consumer AND operator data.
WORLD BITES bring you foods, flavors, and trends from around the globe. Each issue covers 10+ authentic dishes from a single cuisine, with background, menu examples, and extensive consumer data, including market demand.
CREATIVE CONCEPTS is your monthly, in-depth look at the latest trends in restaurant and foodservice concepts. Each issue includes representative establishments, complete with extensive overviews and menu examples.
DINE AROUND takes you on a trendspotting tour of the country. Each month we focus on one city, with an overview of the city and region’s food culture; in-depth operator and manufacturer profiles; menu examples; and consumer data .
INTERNATIONAL CONCEPTS, launching in 2014, brings you chain activity from around the globe, highlighting up-and-coming concepts, trends, and ethnic flavors. Each issue covers six chains in a single market, complete with menu examples.
MONTHLY MONTHLY MONTHLY
CALL MAEVE WEBSTER AT 312-655-0596 OR EMAIL AT MAEVE@DATASSENTIAL.COM
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