Meat, Poultry and Seafood: Restaurant Trends and Opportunities

Jun 2, 2016
119 Pages - Pub ID: LA5916748
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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.
Chapter 1: Executive Summary
Report Scope
Report Summary
Introduction and overview
Meat and poultry usage trends
Retail and restaurant pricing trends
Meat alternatives on the move
Stimulating interest in new meat and poultry experiences
Food safety, provenance and transparency
Consumer attitudes toward meat and poultry healthfulness
Quality labels: Prime and Angus in the lead
Meat and poultry transparency very important
Organic and natural on the upswing
Scratching beneath the organic and natural surface: a multitude of marketing benefits
Going loco for local
Breakfast
Implications and applications
Menu trends
Trends and themes
In Focus: Denny’s
Burgers and sandwiches
Implications and applications
Menu trends
Trends and themes
In Focus: Burger King
In Focus: Subway
Entrées
Implications and applications
Menu trends
Trends and themes
In Focus: Applebee’s Bar and Grill
In Focus: Outback Steakhouse
Seafood
Implications and applications
Menu trends
Trends and themes
In Focus: Red Lobster
International cuisines
Menu trends
Across many international cuisines, chicken is the top protein
Italian cuisine
Chinese cuisine
Mexican cuisine
Trends and themes
In Focus: Olive Garden
Chapter 2: Introduction and Overview
Meat and poultry usage trends
Per capita meat and poultry consumption on decline; fat consumption rises
Table 2-1: Per-Capita Food Usage by Food Type, 1999-2013
Red meat declines countered by chicken gains
Table 2-2: Per-Capita Meat, Poultry and Fish/Shellfish Usage by Type, 1999-2013
Household meat and poultry usage trends reflect overall consumption trends
Table 2-3: Meat and Poultry Household Usage by Protein Type, 2006-2015
Protein preferences and usage trends
As protein choice, meat, fish and poultry fare best among Boomers
Table 2-4: Preference for Meat, Fish and Poultry Proteins by Demographic, 2016
Giving it up
Table 2-5: Eating Less Read Meat and Poultry by Demographic, 2016
At-home usage more prevalent than restaurant usage
Table 2-6: Meat, Poultry and Fish Usage in the Past Month by Protein Type: At Home vs. at a Restaurant,2016
On the menu: Chicken entrées are most prevalent protein entrée category
Table 2-7: Meat, Poultry and Seafood Menu Entrées on the Menu: Indexed Share by Entrée Category,2015
Graph 2-1: Menu Entrée Share by Entrée Category, 2015
Retail and restaurant pricing trends
Retail pricing trends give ham, turkey and chicken increasing price advantage
Table 2-8: Meat and Poultry, Consumer Price per Pound by Type, 2006-2015
Restaurants manage beef pricing increases
Table 2-9: Menu Prices: Beef Dishes by Type, 2011-2015
Meat alternatives on the move
Graph 2-2: I Am a Vegetarian, 2007-2015
A trend with momentum
Table 2-10: Eating More Meatless/Vegetarian Meals These Days: By Demographic, 2016
Meat alternatives in more than a quarter of households
Graph 2-3: Household Use of Meat Alternatives by Type, 2015
A choice that affects restaurant ordering preferences
Table 2-11: Preference for Meat Alternatives at Restaurants: By Demographic, 2016
Stimulating interest in new meat and poultry experiences
Broadening scope of consumers open to new things
Table 2-12: Food Preferences: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
Meat and poultry’s role in experimenting with new cuisines
Table 2-13: Tried New Cuisine with Beef, Poultry or Pork by Protein, 2016
Taking the restaurant experience home
No clear preference for at-home eating
Table 2-14: Meat/Poultry Dishes: Preference for Eating at Home vs. Restaurant, 2016
Duplicating restaurant favorites at home not on the menu
Table 2-15: Interest in Making Favorite Restaurant Meat/Poultry Dishes at Home, 2016
Chapter 3: Food Safety, Provenance and Transparency
Consumer attitudes toward meat and poultry healthfulness
Food healthfulness is top of mind, but then again . . .
Table 3-1: Attitudes Toward Food and Health: Any Agree, Strongly Agree and Somewhat Agree,2007-2015
Meat and poultry food safety at restaurants is a perception problem
Table 3-2: Concern About Restaurant Meat & Poultry Safety/Contamination: By Demographic, 2016
Health is a tricky word; organic and natural are not
Table 3-3: Willingness to Pay More at Restaurants for More Healthful Meat and Poultry: By Demographic, 2016
Quality labels
Prime and Angus in the lead
Graph 3-1: Importance of Steak/Beef Entrée Quality Descriptors by Type, 2016
Meat and poultry transparency very important
Keep it real
Animal welfare and sustainability
Feed them quality, taste and healthfulness
Graph 3-2: Importance of Meat Transparency by Description and Demographic, 2016
Organic and natural on the upswing
Table 3-4: Looking for Organic/Natural When Shopping: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
Meat and poultry lead the list of organic foods used by households
Table 3-5: Organic Foods Household Use by Food Type, 2011-2015
Usage tilts toward Hispanic, Generation X, and higher-income households
Table 3-6: Household Use of Organic Meat and Poultry: By Demographic, 2015
Motley crew of restaurant brands should align at-home organic usage with menu choices
Table 3-7: Restaurant Brands Used Among Adults Having Organic Meat and Poultry in Household, 2015
Scratching beneath the surface: a multitude of marketing benefits
Organic and natural creates different connotations
Organic meat and poultry is better
And better for you
And better for the animals and environment
Restaurant specialty
Graph 3-3: Organic and Natural Meat & Poultry Purchase Rationales at Restaurants: By Demographic,2016
Going loco for local
Table 3-8: Making an Extra Effort to Buy Local: Any Agree, Strongly Agree and Somewhat Agree,2007-2015
Local in global context: It makes a difference
Graph 3-4: Ranking Meat and Poultry Quality Perceptions by Location and Country of Origin:By Demographic, 2016
Chapter 4: Breakfast
Implications and applications
Menu trends
Nontraditional meat getting more play at breakfast
Table 4-1: Proteins on the Breakfast Menu, 2011-2015
Table 4-2: Proteins on the Breakfast Menu: Breakfast Sandwiches, 2011-2015
Trends and themes
Balancing sweet and savory
Creating a health halo
Going for indulgence
In Focus: Denny’s
Table 4-3: Denny’s: Breakfast Introductions by Theme, 2015-2016
Denny’s usage profile
Table 4-4: The Denny’s Consumer: Usage Frequency by Demographic, 2015
Denny’s users tend to spend more at fast food restaurants
Table 4-5: The Denny’s Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Vegetarians emerge as high-frequency Denny’s users
Table 4-6: The Denny’s Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Chapter 5: Burgers and Sandwiches
Implications and applications
Menu trends
Burgers: moving beyond beef
Table 5-1: Proteins on the Menu: Burgers, 2011-2015
Cold Sandwiches: unique ingredients
Table 5-2: Proteins on the Menu: Cold Sandwiches, 2011-2015
Trends and themes
Quality ingredients
Gourmet influence
Interesting flavors
In Focus: Burger King
Table 5-3: Burger King: Burger Introductions by Theme, 2015-2016
Burger King users
Table 5-4: The Burger King Consumer: Usage Frequency by Demographic, 2015
High-frequency Burger King users are big-time fast food spenders
Table 5-5: The Burger King Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend,2015
In Focus: Subway
Table 5-6: Subway: Sandwich Introductions by Theme, 2015-2016
Subway reaches a broad audience
Table 5-7: The Subway Consumer: Usage Frequency by Demographic, 2015
Subway users tend to spend far more than average at fast food restaurants
Table 5-8: The Subway Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Subway helps not-so-healthy eat healthier
Table 5-9: The Subway Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Chapter 6: Entrées
Implications and applications
Menu trends
Beef entrées
Table 6-1: Top Proteins on the Menu: Beef Entrées, 2011-2015
Chicken entrées
Table 6-2: Top Chicken Entrées, 2011-2015
Pork entrées
Table 6-3: Proteins on the Menu: Pork Entrées, 2011-2015
Trends and themes
Quality labels
It’s in the sauce
Comfort food
In Focus: Applebee’s Bar and Grill
Table 6-4: Applebee’s Bar and Grill: Entrée Introductions by Theme, 2015-2016
Applebee’s user skews young
Table 6-5: The Applebee’s Consumer: Usage Frequency by Demographic, 2015
High-frequency Applebee’s users have high monthly spend at restaurants
Table 6-6: The Applebee’s Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend,2015
In Focus: Outback Steakhouse
Table 6-7: Outback Steakhouse: Entrée Introductions by Theme, 2015-2016
Outback attracts more affluent restaurant-goer
Table 6-8: The Outback Steakhouse Consumer: Usage Frequency by Demographic, 2015
Restaurant-goers with high monthly spend frequent Outback
Table 6-9: The Outback Steakhouse Consumer: Usage Frequency by Fast Food & Full-Service Restaurant
Spend, 2015
Chapter 7: Seafood
Implications and applications
Menu trends: sustainability and sourcing
Fish entrées
Table 7-1: Proteins on the Menu: Fish Entrées, 2011-2015
Shellfish entrées
Table 7-2: Proteins on the Menu: Shellfish Entrées, 2011-2015
Trends and themes
Labeling and storytelling
Creating interest
From center of plate to entrée ingredient
In Focus: Red Lobster
Table 7-3: Red Lobster: Entrée Introductions by Theme, 2015-2016
Red Lobster demographic profile
Table 7-4: The Red Lobster Consumer: Usage Frequency by Demographic, 2015
Chapter 8: International Cuisines
Menu trends
Across many international cuisines, chicken is the top protein
Table 8-1: Top Proteins Used in Menu Entrées: By Type of International Cuisine, 2015
Italian cuisine
Table 8-2: Top Entrée Proteins: Italian Cuisine, 2015
Chinese cuisine
Table 8-3: Top Entrée Proteins: Chinese Cuisine, 2015
Mexican cuisine
Table 8-4: Top Entrée Proteins: Mexican Cuisine, 2015
Trends and themes
Breakfast can tout international flare
Burger/sandwiches
Entrées
Seafood
In Focus: Olive Garden
Table 8-5: Olive Garden: Entrée and Sandwich Introductions by Theme, 2015-2016
Olive Garden enjoys broad appeal, with skew toward diversity
Table 8-6: The Olive Garden Consumer: Usage Frequency by Demographic, 2015
Olive Garden attracts higher-spending fast food users
Table 8-7: The Olive Garden Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend,2015
Vegetarians emerge as high-frequency Olive Garden users
Table 8-8: The Olive Garden Consumer: Usage Frequency by Food Healthfulness, Organic, Natural,
Vegetarian and Food Adventurousness Attitudes, 2015
Appendix
Methodology
Consumer survey methodology
Report table interpretation
Color coding
Indexing
Terms and definitions
Supermarkets
Restaurant categories
Limited-service restaurant definitions
Full-service restaurant definitions
Other definitions

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