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Healthy-by-Design Foods Report
A valuable resource for identifying trends and opportunities in foodservice
Expand your understanding of the market with comprehensive, hard-to-find information and insights. This new study identifies the consumer groups who are willing to pay more for healthy-by-design items and shows how this trend will continue to present opportunities for margin and average ticket enhancements in foodservice.
The Healthy-by-Design Foods Report—Natural, Organic and Sustainable Items in Foodservice is part of Technomic’s firm-wide tracking of social responsibility in foodservice. This report offers detailed insights about the consumer decision-making process and identifies operator-level activities and trends.
REPORT BENEFITS
Exclusive commentary and analysis will help industry decision-makers:
- Address growing consumer demand and leverage the fact that 72% of consumers associate "healthy" with natural, organic and sustainable menu item positioning.
- Gain useful perspectives for developing marketing initiatives tailored to specific demographics, as seen in the nearly 10 percentage point difference between men and women in regard to the importance of menuing natural, organic and sustainable items.
- Learn about consumption trends by product category and why 46% of consumers plan to eat more organic fruits and vegetables, but only 16% have similar plans for coffee.
COMPREHENSIVE COVERAGE
Operator dynamics
- Menu positioning
- Front-and-back-of-house developments, technologies and trends
- Emerging operator programs
- Consumer insights
- Outlook and recommendations
Menu item components
- Meat, fish and poultry
- Soup and cooking broth
- Sauces, condiments and salad dressings
- Milk and other dairy
- Packaged, prepared foods and snack foods
- Breads and grains
- Coffee, tea and beverages (non-dairy)
- Fruits, vegetables and herbs
ACTIONABLE INSIGHTS
- By menuing even a small quantity of natural, organic and sustainable items, operators benefit from the “halo effect”, in which the overall perception of the menu is elevated by the inclusion of a limited number of such items.
- Although consumers may not consciously seek natural, organic and sustainable menu items, there is a perceived quality enhancement—and often, better taste associations—at restaurants with healthy menu positioning.
- The "veto vote" can be offset by incorporating just a few natural, organic and sustainable items for diners seeking healthy menu chices, thereby influencing restaurant selection.
- A surge in the availability of organic, natural and sustainable foods in all mainstream food channels shows no signs of slowing and will continue to gain both awareness and consumption.
To obtain your copy of the Healthy-by-Design Foods Report, or for additional information, please contact Patrick Noone at (312) 876-0004, ext. 3852 or fill out the contact form below.