The biggest midday-market news for foodservice establishments is that lunch has become the incredible shrinking daypart: the American lunch “hour” has shrunk to 25 minutes, and many workers eat lunch on the run or at their desks. Going out for a lengthy sit-down lunch at noon is becoming so rare a luxury that fewer fine-dining houses are now open in the mid-day hours, although business catering continues to provide mid-day business for some operators.
But all is not lost for lunch purveyors. Lunch is the most frequent dining-out occasion for most Americans, with nearly half buying mid-day food from a food service establishment. And more than a third of all foodservice sales are in the lunch daypart.
The Revolution in Dayparts: Lunch in the Foodservice Market, new from Packaged Facts, examines not only the current and forecast size of the foodservice lunch market but also the role of lunch in commercial and non-commercial foodservice outlets with a focus on trends driving sales as well as trends influencing the kinds of food offered.
Secondary research entailed gathering data from relevant trade, business, government, and company sources, as well as other proprietary data supplied by Simmons Market Research Bureau, Inc., a demographics specialist that semi annually surveys tens of thousands of adults on their purchasing habits.
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Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.
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