All copyrightable text and graphics, the selection, arrangement, and presentation of all materials (including information in the public domain), and the overall design of this web page are confidential & private materials. All rights reserved. Permission is granted to download & print materials from this website for the purpose of viewing, reading, and retaining for reference. Any other copying, distribution, retransmission, or modification of information or materials on this site, whether in electronic or hard copy form, without the express prior written permission of the presenter is strictly prohibited.
56
Embed
All copyrightable text and graphics, the selection, arrangement, … · 2018. 4. 4. · Proprietary and Confidential 4 Consumer Foodservice Tracking via CREST Proprietary and Confidential
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
All copyrightable text and graphics, the selection, arrangement, and presentation of all materials (including information in the public domain), and the overall design of this web page are confidential & private materials. All rights reserved. Permission is granted to download & print materials from this website for the purpose of viewing, reading, and retaining for reference. Any other copying, distribution, retransmission, or
modification of information or materials on this site, whether in electronic or hard copy form, without the express prior written permission of the presenter is strictly prohibited.
AUTOMOTIVE
BEAUTY
COMMERCIAL TECHNOLOGY
CONSUMER TECHNOLOGY
ENTERTAINMENT
FASHION
FOOD & BEVERAGE
FOODSERVICE
HOME
OFFICE SUPPLIES
SOFTWARE
SPORTS
TOYS
WIRELESS
Winning Strategies for Growth: Satisfying Your Employees and Growing Your Customer Counts
SFM 2012 Solutions4 Conference Redmond, WA
January 27, 2012
Proprietary and Confidential 3
NPD is the leading global provider of consumer and retail sales information across 14 industry sectors
AUTOMOTIVE BEAUTY CONSUMER TECHNOLOGY
ENTERTAINMENT FASHION FOOD & BEVERAGECOMMERCIALTECHNOLOGY
FOODSERVICE HOME OFFICESUPPLIES
SOFTWARE SPORTS TOYS WIRELESS
Proprietary and Confidential 4
Consumer Foodservice Tracking via CREST
Proprietary and Confidential
CREST: Daily interviews with 1,700+ consumers to ask about yesterday’s foodservice use– Where they went, what they ate, who they were with, how much
they spent– What motivated the visit, how they felt about the visit
Annually data on over 450,000 commercial and non-commercial foodservice visits to mine
Proprietary and Confidential 5
Today’s look at the Industry
State of the Industry– How the economy has affected Foodservice– Americans’ attitudes about healthy eating– Actions taken by restaurants to incorporate health
Growth Opportunities
Proprietary and Confidential 6
The Economy and its Influence on Spending
Proprietary and Confidential 7
High inflation and high unemployment hindered consumer
spending
3.5 3.00.9 1.2
9.4 63.4
1.50.1
5.9
2.6
8.5 64.5
GDP DPI Inflation at home Inflation awayfrom home
Unemployment ConsumerConfidence
2010 2011
Economic recovery is technically underway.But, many Americans are still struggling
Unemployment decreased in Dec,
the lowest level since Mar ‘09
Food at home inflation
increased,making food
more expensive for many
Americans
Consumer Confidence increased in
December; the index is ending the year
exactly where it began
Continued growth, but at a slow pace
Economic Metrics
Food away from home prices
continued to rise
Source: Bureau of Economic Analysis/Bureau of Labor Statistics/Confidence Board
3rd Quarter Dec.
Proprietary and Confidential 8
The unemployment rate has doubled among younger consumers and it’s changing the non-commercial user base
4.7
17.9
11.4
4.73.3 3.1 3.5
9.6
30.5
19.4
9.97.9 7.4 7.0
9.1
28.3
19.2
9.67.3 6.8 6.8
TotalConsumers
16-17 18-24 25-34 35-49 50-64 65+
Q3 2007Q3 2010Q3 2011
Unemployment Rate by Age Group
Source: Bureau of Labor Statistics
Pre‐recession
Proprietary and Confidential 9
Consumer confidence remains at very low levels, inhibiting spending everywhere, not just foodservice
0
20
40
60
80
100
120
140
160
Dec '03 Dec '04 Dec '05 Dec '06 Dec '07 Dec '08 Dec '09 Dec '10 Dec'11
Present Situation Expectations Consumer Confidence Index
Index: 1985 = 100
Dec ’11Confidence Index 64.5Present 46.7Expectations 76.4
Source: The Confidence Board
Proprietary and Confidential 10
How are Non-Commercial Channels performing compared to Commercial Restaurants?
Proprietary and Confidential 11
68%
19%
8%2%
2%1%
0%
2%
-2%
-1%
US Foodservice Industry Traffic
Quick-Service Restaurants
All Other Non-Commercial*
Total Foodservice68 Billion Visits
YE Sep ‘11 Traffic 0%
Total Foodservice68 Billion Visits
YE Sep ‘11 Traffic 0%
* All Other Non-Commercial includes Vending
In the past year, key channels of interest have performed better than other Non-Commercial channels
1%
Business & Industry
Source: The NPD Group/CREST OnSite®/YE Sep ’11
Hospitals
College & University
B&I, C&U, and Hospital channels exclude vending
(excl. patient feeding)
Full-Service Restaurants
-2%
Proprietary and Confidential 12
Over one-quarter fewer visits made to B&I cafeterias since 2007; C&U and Hospital cafeterias have held up better
YE
Mar
'07
YE
Jun
'07
YE
Sep
'07
YE
Dec
'07
YE
Mar
'08
YE
Jun
'08
YE
Sep
'08
YE
Dec
'08
YE
Mar
'09
YE
Jun
'09
YE
Sep
'09
YE
Dec
'09
YE
Mar
'10
YE
Jun
'10
YE
Sep
'10
YE
Dec
'10
YE
Mar
'11
YE
Jun
'11
YE
Sep
'11
Cafeteria Traffic (000s)
C&U Cafeteria
B&I Cafeteria
Hospital Cafeteria
Source: The NPD Group/CREST OnSite®
‘Official’ start of recession
Since 2007C&U: ~50% of gains sourced to Lunch
B&I: ~40% of declines sourced to Morning Meal; ~40% to LunchHospital: gains at Lunch offset declines at Morning Meal and P.M. Snack
Proprietary and Confidential 13
B&I cafeteria users are getting older; little change at C&U and Hospital cafeterias
B&I C&U Hospital
YE Sep '07 YE Sep '11 YE Sep '07 YE Sep '11 YE Sep '07 YE Sep '11
Despite all the effort and educational resources, much of America is overweight or obese
Note: Sample is approximately 3,700 adults per year of which 90% provide food and beverage intake, height, and weight information. Overweight is BMI of 25- 29.9, Obese is BMI of 30+
Source: The NPD Group/HealthTrack /Years Ending Feb.
Total Non-Commercial – Healthy Eating Definition as Described by Consumers
Salads
Low Calorie
The feature of greatest importance to consumers in defining “Healthy” eating when they use a Non-Commercial outlet is food quality, which is further defined as fresh ingredients
Source: The NPD Group/Consumers Define Healthy Eating When They Go Out To Eat/Dec ‘10
Proprietary and Confidential 30
Quality Portion Size Cooking Method Fat Content Low CalorieBalanced Meal Salads Protein Lighter Fare Bev. Choices
Same general order of importance for Work Place Cafeterias
Natural
Organic
Nutritious
Local source
W/Vitamins
Smaller portions
No overeating
Eat some/ leave rest
More vegetables
w/meal
Well balanced food groups
More fruit
BroiledRoasted
Baked
Raw/uncooked
Good fats/oils
Low fat items
No fatty food
Lean meat
Chicken
Beef
Right portions
Add salad
Less protein or meat
No fried food
Fresh ingredients
Follow portion control
Steamed No greasy foods
Fish
Turkey
Pork/beans/ tofu
Shellfish/none
Grilled
Fried/stir fried
Boiled
No heavy sauces/gravy
Sauces/gravy on side
No mayo
No cheese/ sauces
No breading
No cream sauces/gravy
Coffee
Water
No sugary drinks
No alcohol
Tea
No soda/pop
Work Place Cafeteria – Healthy Eating Definition as Described by Consumers
Salads
Low Calorie
Source: The NPD Group/Consumers Define Healthy Eating When They Go Out To Eat/Dec ‘10
Employment will grow marginally through 2012 – your captive base of users will not return to levels seen in 2007/2008 for years, if ever– It’s a share fight for visits – your competition is primarily Fast Food
restaurants– How can you better position yourself to potential users?
How much “healthy” food do you have on your menu?– There is a growing interest among older visitors
Focus on Value: But, value does not mean discount– Time and convenience are your advantages– Show potential visitors the value of the meal they get at your location
Do you menu the right foods to compete? – How do you innovate and does anybody notice?– Are you watching what restaurants are doing?– Coffee in the Morning is a deal breaker