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Foodservice Snacking Options and Opportunities in the United States 2010
Mintel, June 2010, Pages: 73
As consumers seek inexpensive ways to enjoy restaurant dining and restaurant operators look for new ways to drive foot traffic, the snack menu is becoming increasingly important.
This report explores the types of snacks that consumers most often purchase at restaurants and a variety of other issues that can be used by restaurant operators and foodservice suppliers to develop and refine their snack offerings, as the well as communications designed to promote the menu. The report covers industry activity and consumer attitudes and behaviors towards full-service restaurants, fast casual restaurants and quick service restaurants, as well as pizza restaurants and coffeehouses.
The heart of the report is Mintel’s exclusive consumer research and analysis, which explores behavior, attitudes, and preferences related to foodservice snacking. Using proprietary consumer research, Mintel addressed the following issues:
- Understanding how consumers define a snack at restaurants
- What consumers typically order when looking to snack at restaurants
- How much consumers typically spend on a snack at a restaurant
- What time period is optimal for on-premise snacking
- On-premise snacking consumption changes over the past year
- Attitudinal drivers of on-premise snacking
- Snack qualities consumers desire
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