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Trends and Behaviors in Eating Out
Datamonitor, June 2011, Pages: 118
Introduction
The foodservice industry has been adversely impacted by declining volumes, falling spend per head and a generally more promiscuous consumer. This report utilises data from The Global Consumer Insight survey to identify key emerging eating out demand drivers and how emerging consumer trends in relation to health, convenience and ethicality are set to impact eating out behaviours.
Features and benefits
- Evaluate the general impact that the global economic downturn has had on consumer eating out behaviour and how these behaviours are set to evolve.
- Identify how different categories within the foodservice industry have been affected and the emerging opportunities and threats to these categories.
- Evaluate the potential impact on consumer demand of marketing and format development through utilizing consumer and market insight.
- Identify and capitalise on the main consumer trends that the report identifies as being the main drivers behind consumer demand in eating out.
- Gain an understanding of how to lessen reliance on margin-eating promotional activity and foster more long term customer loyalty.
Highlights
39% of respondents to The 2010 Consumer Survey said that were dining at home more than previously. CPG manufacturers and grocers have looked to take advantage of the emerging “dine-at-home” trend with product launches that both seek to replicate the restaurant experience, while at the same time responding to consumer convenience demands.
As part of a wider experiential trend, consumer demand is increasingly being driven towards restaurants that can boast a differentiated experience. In eating out, diminishing differences in regard to quality and price – particularly in the mid-scale category – has fostered a general rise in focus on maximizing the moment of consumption.
The quick service/fast food category has been ideally positioned to take advantage of consumers trading down and the prevailing general convenience trend. To this end, traditional fast food chains have generally looked to introduce more tiered pricing to appeal to a wider range of consumer.
Your key questions answered
- What are the key trends driving consumers’ eating out habits and how are these set to develop going forward?
- How has the global economic downturn impacted foodservice operators across the spectrum?
- What can foodservice operators do differentiate themselves from rivals?
- How can foodservice operators lessen their reliance on margin eating promotional activity and foster loyalty among consumers?
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