canadian trends shaping the future - fcpccanadian trends shaping the future prepared by: presented...
TRANSCRIPT
Today’s Objectives
Consumer Mindset
Operator Perspectives
Specialty Beverages
Trends for 2013
Conclusion
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Improvement is evident across income groups
Notable Improvement for the Canadian Consumer
Classification of Financial Situation
Source: Technomic Canadian Consumer Survey 2012
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Some Improvements in Last Six Months
“In the past 6 months, would you say your financial situation has…”
Strongest signs of improvement for city-dwelling
consumers
Source: Technomic Canadian Consumer Survey 2012
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Consumers Are Hesitant about the Economic Outlook
Expectations for the Canadian Economy in the Coming Year
But 45% say that the government is
taking the right steps
Only 33% agree that the economy
is on the right track
Source: Technomic Canadian Consumer Survey 2012
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Additional Consumer Insights
47% of consumers report using foodservice more often
48% say their foodservice spending has increased
• but 55% are financially stressed (struggling or managing money carefully)
Consumer debt at record levels
Nearly half (48%) are cooking at home more
• 40% would like to eat out more but are budget constrained
Source: Technomic Canadian Consumer Survey 2012
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If it Ain’t Broke, Don’t Fix it
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How often do you make changes to your core menu items?
Source: Technomic Canadian Operators Survey 2013
Customer Interest and Need to Innovate Are Primary Menu Development Drivers
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What is the most important determinant in making a change to your menu?
Source: Technomic Canadian Operators Survey 2013
Many New Items Don’t Make the Cut
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What percentage of menu items you develop actually make it onto your menu?
Source: Technomic Canadian Operators Survey 2013
Declining Sales Drives Items off the Menu
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What criteria do you use to determine if an item should be removed from your core menu?
Source: Technomic Canadian Operators Survey 2013
Do you prefer suppliers to be proactive (i.e. bringing menu ideas to you) or
reactive (i.e. waiting for you to bring menu ideas to you)?
Operators Want Suppliers to Be Proactive
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Source: Technomic Canadian Operators Survey 2013
Speed Is the Name of the Game
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How long does it take you from the initial development stage to the menuing of a new item?
Source: Technomic Canadian Operators Survey 2013
Amid Heightened Competition, Flavour Innovation Is Critical to Driving Traffic
I am more likely to visit a restaurant that offers new and/or innovative flavours.
By age and year, top two box
Source: Technomic, Inc., The Canadian Flavour Consumer Trend Report (2011) Base: 750 (2009) and 1,000 (2011) consumers aged 18+ Consumers indicated their opinion on a scale of 1–6 where 1 = disagree completely and 6 = agree completely
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Natural Refreshments Made From Scratch
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Lavender Lemonade: Fresh lavender, steeped with fresh lemons, sweetened with organic sugar
Watermelon Aqua Fresca: Fresh watermelon and a touch of mint, sweetened with organic agave
Craft Beer on the Rise
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Craft beer introductions and pairings create increased margin through high-quality/higher-priced adult beverages. Key Insights
10 Trends for 2013
1. Ethnic Small Plates Move Beyond Tapas
2. Exploring Bolder Cuisines—American Cajun and Bolder Mexican
3. Southeast Asian Goes Mainstream
4. Fresh Pressed Juices and Smoothies
5. Beef Takes a Back Seat—Chicken, Seafood and Veggies
6. Ingredients Gone “Wild”
7. Indulgent and Healthy Snacking
8. Redefining Healthy—Gluten Free
9. Social Responsibility Takes the Stage—Local Sourcing and Ethical Practices
10. Tweaking the “Value Occasion Equation”
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Ethnic Small Plates Move Beyond Tapas
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Fried Eggplant with Kefalograviera Cheese Saganaki Flambeed Tableside
Ethnic Small Plates Move Beyond Tapas
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Traditional small plates are providing healthier portions, flexible pricing and shareable options. Key Insights
Kimali—sauteed minced lamb Special Meze Plate
Southeast Asian Goes Mainstream
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Features 100% seasoned chicken breast, cucumber slices, red peppers, spicy Thai sauce and dried chili peppers
Incorporating ethnic spices, flavours and ingredients broadens the menu, providing consumers with wider options Key Insights
Southeast Asian Goes Mainstream
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Thai Red Curry Pacific Lingcod, featuring seared Ocean Wise Pacific lingcod, Thai red curry sauce, coconut-almond rice, green beans, crispy won tons and micro cilantro
Double-Braised Pineapple Hoisin Short Rib, with pineapple-ginger glaze, shiitake mushrooms, Korean chili sauce, mashed potatoes and snap peas
Beef Takes a Back Seat—Vegetables
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Vegetarian options are providing consumers with more healthful alternatives to traditional proteins. Key Insights
Indulgent and Healthy Snacking
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Providing a balanced menu with a wide range of health and indulgence creates the greatest opportunity to meet needs. Key Insights
Tweaking the “Value Occasion Equation”
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Promotions that appeal to specific occasions create opportunities for unplanned impulse visits Key Insights
In Conclusion…
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Consumers are still uneasy—Despite seeing signs of improvement and increased patronage, consumers still need to know they are getting value for their dollar. Menu innovation drives visits—Operators are rolling out new products at a faster pace than ever before, and suppliers who help them will be seen as valued partners. Menu development follows some overall trends —Bolder flavors, including new ethnics —Familiar items with innovative or upgraded twists —Fresh, local, sustainable ingredients —Balance of healthy and indulgent —Value for the money spent
Questions or More Information
Darren Tristano Executive Vice President
312-506-3850 [email protected]
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