Meat, Poultry and Seafood: Restaurant Trends and Opportunities

 
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Published Jun 2, 2016 | 119 Pages | Pub ID: LA5916748

Meat, Poultry and Seafood: Restaurant Trends and Opportunities

Restaurants can whet consumers’ appetites for meat, poultry and seafood by harnessing a plethora of themes when developing menus and marketing strategies. Meat and poultry innovation hits broad swaths of restaurant menu: for example, less conventional proteins are being used to tap the all-day breakfast opportunity as well as appeal to consumer desire for premium ingredients, healthy, and interesting food experiences; while in the burger/sandwich category, themes of quality, gourmet influence and interesting flavor emerge. More broadly, consumers’ desire for meat authenticity and food safety intermix with organic and natural trends to create a potent incentive for menu trial.

These insights and many more are found in Meat, Poultry & Seafood: Restaurant Trends and Opportunities, helping food and foodservice industry participants add value to their meat and poultry strategies.

This report focuses on five key aspects of restaurant menus: breakfast, burgers and sandwiches, entrées, seafood and international cuisine. In each case, the report trends and analyzes proteins on areas of the menu, and then looks closer at those trends to discover supporting themes influencing menu innovation, paying particular attention to menu items and limited-time offers. In each case, an-depth profiles of major restaurant operators are included, analyzing operator menu development according to topic area and supporting themes, as well as relationships between usage frequency and fast food and full-service restaurant spend, interest in organic and natural, and meat alternatives, and health and diet. The report also:
  • Provides an overview of meat and poultry usage trends, including per capita consumption trends and household usage trends. Usage is framed overall, as well as for at-home and at restaurants.
  • Trends meat and poultry prices at retail and restaurants.
  • Studies the growing meat alternatives trend and frames how to stimulate consumer interest in new meat and poultry experiences.
  • Trends and analyzes consumer attitudes toward health and diet, and ties discussion to consumer concern about restaurant meat and poultry food safety.
  • Assesses how food transparency issues shape consumer meat and poultry menu choice, trends the upswing in organic and natural meat and poultry, and explores the multi-dimensional rationales that lie behind interest organic and natural meat & poultry.
  • Views consumers’ perceptions of meat and poultry quality within global context, framing discussion by trending interest in local foods and showing how the origin of meat and poultry greatly influences consumers’ perceptions about quality.

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        •   Per-Capita Food Usage by Food Type, 1999-2013
        •   Per-Capita Meat, Poultry and Fish/Shellfish Usage by Type, 1999-2013

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        •   Meat and Poultry Household Usage by Protein Type, 2006-2015

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        •   Preference for Meat, Fish and Poultry Proteins by Demographic, 2016
        •   Eating Less Read Meat and Poultry by Demographic, 2016

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        •   Meat, Poultry and Fish Usage in the Past Month by Protein Type: At Home vs. at a Restaurant, 2016

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        •   Meat, Poultry and Seafood Menu Entrées on the Menu: Indexed Share by Entrée Category, 2015

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        •   Meat and Poultry, Consumer Price per Pound by Type, 2006-2015

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        •   Menu Prices: Beef Dishes by Type, 2011-2015

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        •   Eating More Meatless/Vegetarian Meals These Days: By Demographic, 2016
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        •   Preference for Meat Alternatives at Restaurants: By Demographic, 2016

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        •   Food Preferences: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015

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        •   Tried New Cuisine with Beef, Poultry or Pork by Protein, 2016

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        •   Meat/Poultry Dishes: Preference for Eating at Home vs. Restaurant, 2016
        •   Interest in Making Favorite Restaurant Meat/Poultry Dishes at Home, 2016

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        •   Attitudes Toward Food and Health: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015

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        •   Concern About Restaurant Meat & Poultry Safety/Contamination: By Demographic, 2016

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        •   Willingness to Pay More at Restaurants for More Healthful Meat and Poultry: By Demographic, 2016

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      •   Looking for Organic/Natural When Shopping: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015

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        •   Organic Foods Household Use by Food Type, 2011-2015

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        •   Household Use of Organic Meat and Poultry: By Demographic, 2015

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        •   Restaurant Brands Used Among Adults Having Organic Meat and Poultry in Household, 2015
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      •   Making an Extra Effort to Buy Local: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
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        •   Proteins on the Breakfast Menu, 2011-2015
        •   Proteins on the Breakfast Menu: Breakfast Sandwiches, 2011-2015
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        •   Denny's: Breakfast Introductions by Theme, 2015-2016
        •   The Denny's Consumer: Usage Frequency by Demographic, 2015
        •   The Denny's Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
        •   The Denny's Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015

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        •   Proteins on the Menu: Burgers, 2011-2015

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        •   Proteins on the Menu: Cold Sandwiches, 2011-2015
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        •   Burger King: Burger Introductions by Theme, 2015-2016
        •   The Burger King Consumer: Usage Frequency by Demographic, 2015
        •   The Burger King Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015

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        •   Subway: Sandwich Introductions by Theme, 2015-2016
        •   The Subway Consumer: Usage Frequency by Demographic, 2015
        •   The Subway Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
        •   The Subway Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015

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        •   Top Proteins on the Menu: Beef Entrées, 2011-2015

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        •   Top Chicken Entrées, 2011-2015

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        •   Proteins on the Menu: Pork Entrées, 2011-2015
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        •   Applebee's Bar and Grill: Entrée Introductions by Theme, 2015-2016
        •   The Applebee's Consumer: Usage Frequency by Demographic, 2015
        •   The Applebee's Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015

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        •   Outback Steakhouse: Entrée Introductions by Theme, 2015-2016
        •   The Outback Steakhouse Consumer: Usage Frequency by Demographic, 2015
        •   The Outback Steakhouse Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015

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        •   Proteins on the Menu: Fish Entrées, 2011-2015

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        •   Proteins on the Menu: Shellfish Entrées, 2011-2015
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        •   Red Lobster: Entrée Introductions by Theme, 2015-2016
        •   The Red Lobster Consumer: Usage Frequency by Demographic, 2015

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        •   Top Proteins Used in Menu Entrées: By Type of International Cuisine, 2015
        •   Top Entrée Proteins: Italian Cuisine, 2015
        •   Top Entrée Proteins: Chinese Cuisine, 2015
        •   Top Entrée Proteins: Mexican Cuisine, 2015
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        •   Olive Garden: Entrée and Sandwich Introductions by Theme, 2015-2016
        •   The Olive Garden Consumer: Usage Frequency by Demographic, 2015
        •   The Olive Garden Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
        •   The Olive Garden Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015

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