Meat, Poultry and Seafood: Restaurant Trends and Opportunities

Best Price Guarantee	Length	Publisher	Published Date	SKU
from $2,800	119 Pages	Packaged Facts	June, 2016	LA5916748

Best Price Guarantee
Price	from $2,800
Length	119 Pages
Publisher	Packaged Facts
Published Date	June, 2016
SKU	LA5916748

Special offer: now 20% off original full report price

Meat, Poultry and Seafood: Restaurant Trends and Opportunities

Packaged Facts’ latest report Meat, Poultry & Seafood: Restaurant Trends and Opportunities focuses on five key aspects of restaurant menus: breakfast, burgers and sandwiches, entrées, seafood and international cuisine. In each case, the report trends and analyzes proteins on areas of the menu, and then looks closer at those trends to discover supporting themes influencing menu innovation, paying particular attention to menu items and limited-time offers. In each case, an-depth profiles of major restaurant operators are included, analyzing operator menu development according to topic area and supporting themes, as well as relationships between usage frequency and fast food and full-service restaurant spend, interest in organic and natural, and meat alternatives, and health and diet.

The report also:

Provides an overview of meat and poultry usage trends, including per capita consumption trends and household usage trends. Usage is framed overall, as well as for at-home and at restaurants.
Trends meat and poultry prices at retail and restaurants.
Studies the growing meat alternatives trend and frames how to stimulate consumer interest in new meat and poultry experiences.
Trends and analyzes consumer attitudes toward health and diet, and ties discussion to consumer concern about restaurant meat and poultry food safety.
Assesses how food transparency issues shape consumer meat and poultry menu choice, trends the upswing in organic and natural meat and poultry, and explores the multi-dimensional rationales that lie behind interest organic and natural meat & poultry.
Views consumers’ perceptions of meat and poultry quality within global context, framing discussion by trending interest in local foods and showing how the origin of meat and poultry greatly influences consumers’ perceptions about quality.

Executive Summary
- Report Scope
- Report Summary
  - Introduction and overview
  - Food safety, provenance and transparency
  - Breakfast
  - Burgers and sandwiches
  - Entrées
  - Seafood
  - International cuisines
Introduction and Overview
- Meat and poultry usage trends
  - Per capita meat and poultry consumption on decline; fat consumption rises
    - Table Per-Capita Food Usage by Food Type, 1999-2013
    - Table Per-Capita Meat, Poultry and Fish/Shellfish Usage by Type, 1999-2013
  - Household meat and poultry usage trends reflect overall consumption trends
    - Table Meat and Poultry Household Usage by Protein Type, 2006-2015
  - Protein preferences and usage trends
    - Table Preference for Meat, Fish and Poultry Proteins by Demographic, 2016
    - Table Eating Less Read Meat and Poultry by Demographic, 2016
  - At-home usage more prevalent than restaurant usage
    - Table Meat, Poultry and Fish Usage in the Past Month by Protein Type: At Home vs. at a Restaurant, 2016
  - On the menu: Chicken entrées are most prevalent protein entrée category
    - Table Meat, Poultry and Seafood Menu Entrées on the Menu: Indexed Share by Entrée Category, 2015
- Retail and restaurant pricing trends
  - Retail pricing trends give ham, turkey and chicken increasing price advantage
    - Table Meat and Poultry, Consumer Price per Pound by Type, 2006-2015
  - Restaurants manage beef pricing increases
    - Table Menu Prices: Beef Dishes by Type, 2011-2015
- Meat alternatives on the move
  - A trend with momentum
    - Table Eating More Meatless/Vegetarian Meals These Days: By Demographic, 2016
  - Meat alternatives in more than a quarter of households
  - A choice that affects restaurant ordering preferences
    - Table Preference for Meat Alternatives at Restaurants: By Demographic, 2016
- Stimulating interest in new meat and poultry experiences
  - Broadening scope of consumers open to new things
    - Table Food Preferences: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
  - Meat and poultry's role in experimenting with new cuisines
    - Table Tried New Cuisine with Beef, Poultry or Pork by Protein, 2016
  - Taking the restaurant experience home
    - Table Meat/Poultry Dishes: Preference for Eating at Home vs. Restaurant, 2016
    - Table Interest in Making Favorite Restaurant Meat/Poultry Dishes at Home, 2016
Food Safety, Provenance and Transparency
- Consumer attitudes toward meat and poultry healthfulness
  - Food healthfulness is top of mind, but then again
    - Table Attitudes Toward Food and Health: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
  - Meat and poultry food safety at restaurants is a perception problem
    - Table Concern About Restaurant Meat & Poultry Safety/Contamination: By Demographic, 2016
  - Health is a tricky word; organic and natural are not
    - Table Willingness to Pay More at Restaurants for More Healthful Meat and Poultry: By Demographic, 2016
- Quality labels
  - Prime and Angus in the lead
- Meat and poultry transparency very important
  - Keep it real
  - Animal welfare and sustainability
  - Feed them quality, taste and healthfulness
- Organic and natural on the upswing
  - Table Looking for Organic/Natural When Shopping: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
  - Meat and poultry lead the list of organic foods used by households
    - Table Organic Foods Household Use by Food Type, 2011-2015
  - Usage tilts toward Hispanic, Generation X, and higher-income households
    - Table Household Use of Organic Meat and Poultry: By Demographic, 2015
  - Motley crew of restaurant brands should align at-home organic usage with menu choices
    - Table Restaurant Brands Used Among Adults Having Organic Meat and Poultry in Household, 2015
  - Scratching beneath the surface: a multitude of marketing benefits
- Going loco for local
  - Table Making an Extra Effort to Buy Local: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
  - Local in global context: It makes a difference
Breakfast
- Implications and applications
- Menu trends
  - Nontraditional meat getting more play at breakfast
    - Table Proteins on the Breakfast Menu, 2011-2015
    - Table Proteins on the Breakfast Menu: Breakfast Sandwiches, 2011-2015
  - Trends and themes
  - In Focus: Denny's
    - Table Denny's: Breakfast Introductions by Theme, 2015-2016
    - Table The Denny's Consumer: Usage Frequency by Demographic, 2015
    - Table The Denny's Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
    - Table The Denny's Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Burgers and Sandwiches
- Implications and applications
- Menu trends
  - Burgers: moving beyond beef
    - Table Proteins on the Menu: Burgers, 2011-2015
  - Cold Sandwiches: unique ingredients
    - Table Proteins on the Menu: Cold Sandwiches, 2011-2015
  - Trends and themes
  - In Focus: Burger King
    - Table Burger King: Burger Introductions by Theme, 2015-2016
    - Table The Burger King Consumer: Usage Frequency by Demographic, 2015
    - Table The Burger King Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
  - In Focus: Subway
    - Table Subway: Sandwich Introductions by Theme, 2015-2016
    - Table The Subway Consumer: Usage Frequency by Demographic, 2015
    - Table The Subway Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
    - Table The Subway Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Entrées
- Implications and applications
- Menu trends
  - Beef entrées
    - Table Top Proteins on the Menu: Beef Entrées, 2011-2015
  - Chicken entrées
    - Table Top Chicken Entrées, 2011-2015
  - Pork entrées
    - Table Proteins on the Menu: Pork Entrées, 2011-2015
  - Trends and themes
  - In Focus: Applebee's Bar and Grill
    - Table Applebee's Bar and Grill: Entrée Introductions by Theme, 2015-2016
    - Table The Applebee's Consumer: Usage Frequency by Demographic, 2015
    - Table The Applebee's Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
  - In Focus: Outback Steakhouse
    - Table Outback Steakhouse: Entrée Introductions by Theme, 2015-2016
    - Table The Outback Steakhouse Consumer: Usage Frequency by Demographic, 2015
    - Table The Outback Steakhouse Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Seafood
- Implications and applications
- Menu trends: sustainability and sourcing
  - Fish entrées
    - Table Proteins on the Menu: Fish Entrées, 2011-2015
  - Shellfish entrées
    - Table Proteins on the Menu: Shellfish Entrées, 2011-2015
  - Trends and themes
  - In Focus: Red Lobster
    - Table Red Lobster: Entrée Introductions by Theme, 2015-2016
    - Table The Red Lobster Consumer: Usage Frequency by Demographic, 2015
International Cuisines
- Menu trends
  - Across many international cuisines, chicken is the top protein
    - Table Top Proteins Used in Menu Entrées: By Type of International Cuisine, 2015
    - Table Top Entrée Proteins: Italian Cuisine, 2015
    - Table Top Entrée Proteins: Chinese Cuisine, 2015
    - Table Top Entrée Proteins: Mexican Cuisine, 2015
  - Trends and themes
  - In Focus: Olive Garden
    - Table Olive Garden: Entrée and Sandwich Introductions by Theme, 2015-2016
    - Table The Olive Garden Consumer: Usage Frequency by Demographic, 2015
    - Table The Olive Garden Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
    - Table The Olive Garden Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Appendix
- Methodology
  - Consumer survey methodology
- Report table interpretation
  - Color coding
  - Indexing
- Terms and definitions
  - Supermarkets
  - Restaurant categories
  - Limited-service restaurant definitions
  - Full-service restaurant definitions
  - Other definitions