A collaboration between The J.M. Smucker Company and Technomic designed to provide the latest consumer and trend insights around this growing segment.
Cookies, candy and ice cream are classic childhood snacks. Because consumers often see snacks as treats, it’s no surprise that sweet varieties remain consumer favorites as they age. However, with the changing definition of snacking and an awareness of health moving to the forefront, sweet snacks have evolved on restaurant menus. Operators need to find the sweet spot—pun intended—in order to compete for share of this uber-appealing snack type. Read more »
Operators are learning that marrying breakfast with snacks is a recipe for success. Both are popular foodservice occasions with consumers and together offer a tremendous amount of opportunity for operators to drive traffic. Further, breakfast snacks fit into consumers’ demanding on-the-go lifestyles that leave little time for traditional sit-down meals. And larger industry trends, such as the growth of all-day and second breakfast, also showcase the need for more breakfast snacks at restaurants. Read more »
Traditional coffee is the most purchased coffee type among consumers today. However, more individuals are also showing interest in seeing a greater variety of coffees at foodservice locations, including those that feature new brewing methods and flavors. Since coffee remains deep-rooted in consumers’ daily consumption habits, operators are innovating more around this beverage than ever before to broaden appeal and increase traffic. Read more »
Mini entrees billed as snacks are the current hot-ticket item on many top chain restaurant menus. Why? Not only has snacking consumption increased, but 27% of 18- to 34-year-olds even say they like to purchase snacks at restaurants instead of full meals. Plus, a notable 59% of consumers say it’s very important that snacks aren’t too large, which is higher than the proportion who say it’s important that snacks aren’t too small (49%). Read more »
The relatively newer trend of regional Hispanic snacks is poised for growth as a result of rising interest in authentic ethnic foods, snacking and transparency. As diners increasingly demand to know the influences behind the foods they’re eating and request more varied Latin foods and flavors, regional Hispanic snacks will further gain ground at restaurants. Read more »
Traditional coffee—which includes regular and specialty hot and iced coffees as well as frozen blended coffee—is the most widely consumed beverage beyond tap water measured in Technomic’s Beverage Consumer Trend Report. Thus, understanding consumer purchase drivers and consumption habits, as well as associated trends around traditional coffee, is necessary to capture more traffic. Read more »
As snacking gains momentum among consumers, many are also broadening their definition of snacks to include beverages. Nearly two-thirds of consumers say that they purchase beverages for snacks at least occasionally, according to Technomic’s Snacking Occasion Consumer Trend Report. And while these beverages run the gamut from juices to smoothies to teas, coffee beverages in particular hold great potential as snacks... Read more »
Snacking is becoming more ingrained in consumers’ everyday eating behaviors. One reason is because 40% of consumers believe that snacks are part of a healthful diet. Snacking healthfully can supply energy and nutrition needed to get through the day, which is especially key for consumers' increasingly on-the-go lifestyles. Read more »
Breakfast starches like pancakes, waffles and French toast are such an integral part of the breakfast occasion for many consumers, and as such, they are customary items on operators’ menus. Not only are these breakfast starches the ultimate morning comfort foods but they also appeal to both adults and kids alike. Read more »
Gen Z, individuals born between 1993 and 2003, are coming of age. Since this generation grew up during the recent economic recession beginning in 2008, which perhaps financially affected their (mostly) Gen X parents, they are more value-minded when it comes to their restaurant behaviors. Read more »
Foodservice programs at K–12 schools are undergoing substantial changes, largely due to government regulations. Strict nutrition standards are putting foodservice directors in the hard position of having to implement federal mandates while still providing quality-tasting food and beverages to a varied demographic of students. Read more »
At college and university campuses, creativity is found not only in the classrooms but also in the foodservice. Every year, college campus dining facilities are at the forefront of innovation, setting trends such as transparency and social awareness for the rest of the foodservice industry to follow. Read more »
Senior living facilities – which include assisted living, skilled nursing, long-term care and short-term care – comprise a sizeable portion of the healthcare industry. Although traditionally associated more with medical services, many of these establishments are modernizing their foodservice programs to feature new restaurant-inspired formats. Read more »
Consumers’ definitions of health reflect an ongoing evolution. Moving beyond the need for lower-calorie or lower-fat content in foods, restaurant goers look for breakfast offerings that offer functionality, freshness and the ability to impart a greater sense of well-being. Read more »
The breakfast daypart has greatly evolved over the past few years as operators find new ways to entice consumers to visit foodservice locations for their morning meal. One breakfast category that is particularly pushing the boundaries of innovation is condiments, toppings and sauces. Read more »
Technomic Inc., a Winsight company, delivers a 360-degree view of the food industry. It impacts growth and profitability for clients by providing consumer-grounded vision and channel-relevant strategic insights. Its services range from major research studies and management consulting solutions to online databases and simple fact-finding assignments. Its clients include food manufacturers and distributors, restaurants and retailers, other foodservice organizations, and various institutions aligned with the food industry. Visit Technomic at technomic.com.
About Winsight, LLC
Winsight LLC is a recognized leader in business-to-business media and information services for the convenience-retailing, foodservice and grocery industries. Winsight has an extensive media portfolio, including five publications: CSP, Restaurant Business, FoodService Director, Convenience Store Products, and Winsight Grocery Business. Winsight also offers a suite of digital products, including websites, e-newsletters, webinars, video products, mobile and tablet apps, and custom marketing solutions. In addition to more than 12 major EduNetworking conferences and advisory meetings, Winsight also produces seven exclusive, large-scale executive-level conferences: Restaurant Leadership Conference, Global Restaurant Leadership Conference, Outlook Leadership Conference, Convenience Retailing University, FSTEC, MenuDirections and Restaurant Directions. In 2015, Winsight acquired Technomic Inc., a provider of primary and secondary market information and advisory services for the food industry. For more information on Winsight and its brands, go to www.winsightmedia.com.