Coffee and Tea Foodservice Trends in the U.S.

This report provides industry participants with essential guidance on trends including menu pricing and discounting; coffee commodity pricing trends; promotional activity & strategy; flavor innovation; coffee and tea foodservice health trends; and retail coffee and tea brands used in foodservice.
Coffee and tea remains a key foodservice industry growth driver, buoyed by aggressive menu innovation and platform expansion, a strong foothold in the breakfast daypart, consumer lifestyle needs, and some of the lowest price points in an industry battling a down economy.

U.S. Foodservice Coffee and Tea Trends

Published: February 2012

No. of Pages: 180

Price: Single User License – US$3995             Corporate User License – US$7990

                                      

This report examines foodservice coffee and tea trends in the United States,focusing on coffee and tea sold at foodservice venues. A majority of coffee and tea foodservice sales are "by the cup," but many foodservice locations also provide packaged ready-to-drink (RTD) options, as well as options to be prepared by the consumer at another location.

Foodservice channels include snack and beverage restaurants (including coffeehouses, donut shops and teahouses), limited-service restaurants (including QSR and fast casual restaurants), and full-service restaurants (including family, casual and fine dining restaurants). Other channels--such as bars/taverns, cafeteria, hotel foodservice and food trucks--are also covered by the analysis.

Major points covered in Table of Contents of this report include:
• Chapter 1: Executive Summary
• Chapter 2: Share of Stomach: Coffee and Tea Foodservice Sales Analysis
• Chapter 3: Coffee and Tea Foodservice Macroeconomic Drivers
• Chapter 4: Coffee and Tea Foodservice Trends
• Chapter 5: Coffee and Tea Foodservice Menu Trends
• Chapter 6: Consumer Coffee and Tea Foodservice Usage & Preferences
• Chapter 7: Coffee- and Tea-Based Restaurant Brand Analysis

Explore Tables of Contents available in the report @ http://www.reportsnreports.com/reports/145413-coffee-and-tea-foodservice-trends-in-the-us.html.

Health on the Restaurant Menu: Foodservice Trends in the U.S.

Published: December 2011
No. of Pages: 122
Price: $ 3995


Health on the Restaurant Menu: Foodservice Trends in the U.S. helps foodservice industry participants align their branding and menu development strategies with evolving consumer health perceptions and expectations; the quickly evolving health education landscape; and the effects of nationwide menu regulation.

Browse All: Food Market Research Reports

The report does the following:

1. Identifies drivers and trends that have helped cause the industry to reflect on its role in addressing America's health.

This helps participants better understand new menu regulations and menu item trends.
2. Analyses health-related menu trends, including salt and added sugar reduction; healthy menu claim trend analysis; "mini" menu item trend analysis; fruit and vegetable menu trend analysis; and health & anti-health menu analysis of specific restaurants.
This helps participants stay on top of menu development.
3. Draws from a variety of industry and academic research to help the restaurant industry gauge the effect and result of menu labeling legislation.
This helps participants frame the impact of menu regulation on industry segments, major chains, and independent restaurant operators.
4. Analyses consumer attitudes toward diet food and health from the perspectives of their healthful propensities; not-so-healthful propensities; and knowledge, money & time.
This helps participants understand shifting consumer health & wellness propensities and respond accordingly.
5. Creates and analyzes four consumer groups, each of which share common health-driven characteristics: Health First, Health Maintainers, Health Endorsers and Carefree Eaters. Each group isolates populations having distinct degrees of food health interest and distinct degrees of restaurant interaction. Data on restaurant frequency, brand usage, and presence of children are included.
This helps industry participants target groups according to their healthful propensities, as well as to their restaurant loyalty, the effect of their having children, and their brand usage.
6. Studies the degree of importance restaurant goers ascribe to various food health attributes as applied to two distinct dining occasions: getting food for a "quick bite" and getting food for a "special occasion."
This helps participants shape health-driven strategies around occasions for use.
Coverage includes snack and beverage restaurant concepts, limited-service restaurants (QSR and fast casual), and full-service restaurants (family, casual and fine dining).