Health on the Restaurant Menu: Foodservice Trends in the U.S.
Published: December 1, 2011
- 122 Pages
Table of Contents
- Executive Summary
- Scope and Methodology
- Scope of coverage
- Methodology
- Consumer survey methodology
- Menu item analysis
- Other resources
- Restaurant categories
- Definitions
- Report synopsis
- Foodservice Health Drivers & Macro Trends
- Insight Capsule
- Fast Facts
- Restaurant Cuisine and Menu Trends
- Insight Capsule
- Fast Facts
- Menu Transparency and Regulation
- Insight Capsule
- Fast Facts
- Consumer Attitudes Toward Diet, Health & Food
- Insight Capsule
- Health Driven Psychographic Analysis
- Insight Capsule
- Food Healthfulness and Dining Occasion
- Insight Capsule
- Obesity Trends: Demographic Analysis
- Scope and Methodology
- Foodservice Health Drivers & Macro Trends
- Making health a priority
- The argument in dollars and cents: $150 billion a year
- Obesity rates trending higher
- Calories trending higher
- Long term calories trend: negative; short term trend: positive
- Flour and cereal products the calorie contribution leader
- Snacking trend brings calories with it
- A quarter of all calories
- More snacking, more calories
- No tie to better food choices
- Foods contributing the most snack calories
- Table Contribution of Selected Foods and Beverages to Total Snack Calories
- Nutrient analysis reveals caloric skews to alcohol, sugar, and carbs
- Gender analysis
- For women, more fruit but more sugar
- Socioeconomic factors shaping obesity trend
- Lower incomes
- Hispanic culture and practices significantly influence obesity perceptions
- Burst and bust short time financial cycle leads to food sharing
- In Hispanic communities, feeding children a symbol of nurturing and achievement
- Obesity not perceived as negative
- Self perceptions of diet quality shift
- Diet self perception does not match reality
- But change is in the wind
- Worsening diet or greater awareness?
- Awareness tied to HH income
- Restaurant industry growth and the obesity connection
- Frequency of restaurant use correlates with negative diet self perception
- Fast food correlation even stronger
- Consumers do not associate calorie cost with diet healthfulness
- Eating out and calories: 1 meal out a week
- Impact weighted toward specific food groups
- Daypart dependent
- Fat, sugar and obesity
- Diet and health tied to type of restaurant frequented
- Burgers and fries
- Sandwich/sub
- Full service
- Government and industry initiatives quickly gathering steam
- Patient Protection and Affordable Care Act of 2010
- Health professionals' hopes
- MyPlate
- HealthierUS School Challenge
- Kids LiveWell
- Menu item guidelines
- Guidelines to join the program
- Charging the obese more for healthcare
- Penalties to become the new norm?
- Restaurant Cuisine and Menu Trends
- Introduction
- How to promote health on the menu
- Table Successful Health and Nutrition Promotion Strategies, 2011
- How to promote health on the menu
- Ditch the added sugar
- How much is too much?
- Come out, come out, wherever you are!
- Hold the salt
- Strategy
- The cost savings: $32.1 billion?
- Restaurants on the hook?
- FDA regulation on the horizon?
- On the menu: healthy menu claim analysis
- Healthy menu items forecast to grow
- Menu claims can shape how consumers respond to health
- Studies reinforces power of menu placement
- Healthy menu item placement: an experiment
- Prominence of lower calorie information and placement next to other choices matters
- Make "light" the new norm?
- And dump the negative labels!
- Healthy claims: inherent health leads the pack
- Table Top Healthy Claims: Restaurant Penetration by Segment, 2011
- Healthy claims: trend leaders
- Table Top Healthy Claims: Restaurant Penetration, 2007 11
- Mini trend tapers
- Next step: portion control without labels
- A casual phenomenon
- Table Top "Mini" Appetizers & Entrees: Restaurant Penetration by Segment, 2011
- From mini quiches to mini crab cakes
- Table Top "Mini" Appetizers & Entrees:Restaurant Penetration, 2007 11
- Mini desserts: incenting use while limiting food content
- A trend with legs
- Table Top "Mini" Desserts: Restaurant Penetration by Segment, 2011
- Infuse the menu with fruit
- Why? Consumer interest
- Why? Underuse at restaurants
- Why? The USDA says so
- Why? It's a trend in motion
- Top produce trends
- Table Top Produce Menu Trends, 2011
- Top fruits on the menu
- Table Top 10 Sides: Restaurant Penetration by Segment, 2011
- Top vegetables on the menu
- Table Top 10 Proteins:Restaurant Penetration by Segment, 2011
- What price for health?
- Don't charge me for it
- Table Paying for Healthy Items
- Full service versus limited service distinction
- Desire for more healthy options
- Recession and food choice
- Result: strong migration to money saving strategies
- Result: change in restaurant behavior
- But is "healthy" really more expensive?
- Table Natural, Free Range & "Any" Entrée Pricingby Menu Item Type, 2011
- Restaurant segment analysis reveals significant price differences
- Table Natural, Free Range & "Any" Entrée Pricing by Restaurant Segment, 2011
- "Natural" QSR menu items do exist; but does natural mean "healthy"?
- Table "Natural" Menu Items:Quick Service Restaurants, 2011
- Family restaurants follow similar suit
- Table "Natural" Menu Items:Family Restaurants, 2011
- Restaurants hitting health themes
- Table Au Bon Pain Gluten Free Menu Items, 2011
- Fat free, from fast casual to . . . ice cream
- Table Fat Free Menu Items: Selected Examples, 2011
- Sugar free still trying to save desserts
- Table Golden Corral Sugar Free Menu Items, 2011
- Whole grain, meet pizza and more
- Table California Pizza Kitchen Whole Grain Menu Items, 2011
- Free range: poultry's domain
- Table Heartland Café Free Range Menu Items, 2011
- Bar fare and upscale dining
- Table Free Range Menu Items: Selected Examples, 2011
- Don't charge me for it
- Other menu strategies and introductions
- Quick service restaurants
- Popeye's Louisiana Kitchen launches Louisiana Leaux
- Boston Market
- Family restaurants
- Denny's Fit Fare update
- Casual restaurants
- Other activity
- Anti health trends still alive and well
- High fat, high calorie, high sodium dining alive and well across restaurant segments
- Kids' meals on the health watch
- McDonald's, Burger King, Wendy's, KFC and A&W make the list
- Table Five Most Unhealthful Fast Food Kids Meals, 2010
- Introduction
- Menu Transparency and Regulation
- Introduction
- Menu labeling is upon us
- Patient Protection and Affordable Care Act of 2010
- Health professionals' hopes
- Rationales for change
- More eating out means lower diet quality
- And increases weight
- Consumers underestimate restaurant meal calories
- Kids affected
- Eating out frequently lowers diet quality
- Larger portions
- Consumers' healthful menu expectations rising?
- Majority of consumers on board with portion size and nutrition labeling
- Not effective: why?
- King County lessons and learnings
- No change in transaction volume or calories per transaction
- Increased consumer awareness
- Consumer confusion
- Health apathy at POS
- Website as knowledge supplement
- Just not paying attention
- A lesson taken from the grocery aisle
- So who will use the labels?
- Education, education, education
- But expect some behavioral change
- 1 in 6 diners alter eating habits because of calorie information
- NPD says calorie information will have little effect on consumer ordering: we disagree
- Changes in food choices and spend
- Table Menu Ordering Behavior, Preand PostMenu Regulation
- Fewer calories at Starbucks
- Lack of transparency will get restaurants nowhere
- Calorie underreporting raises concerns
- Restaurants are starting with an "A"
- Lack of portion uniformity a culprit?
- Menu reformulations: restaurants may follow in food retail's footsteps
- It's been done already: trans fat
- Industry migration to healthier food products
- Restaurants ahead of the curve
- Subway
- Saladworks
- Energy Kitchen
- Consumer Attitudes Toward Diet, Health & Food
- Introduction
- Recession be damned: propensity to health and nutrition is on the upswing
- But interest in food health is there
- And it's on the upswing
- The upside
- The downside
- Thinking more about food content-and acting on it?
- The context
- Self care on the upswing
- Introduction
- Health Driven Psychographic Analysis
- Meet the psychographic groups
- Health First
- Table Health First Psychographic Group: Key Attitudes & Behaviors
- Health Maintainers
- Table Health Maintainer Psychographic Group: Key Attitudes & Behaviors
- Health Endorsers
- Table Health Endorsers Psychographic Group:Key Attitudes & Behaviors
- Carefree Eaters
- Table Carefree Eater Psychographic Group:Key Attitudes & Behaviors
- Laying out the demographics
- Table Demographic Analysis: Health Driven Psychographic Groups
- Health First
- Restaurant usage and usage frequency
- Table Health Driven Psychographic Groups: Restaurant Usage by Segment Usage Frequency
- Restaurant sub segment by primary cuisine
- Table Health Driven Psychographic Groups: Restaurant Usage by Full Service Restaurant Segment & Sub Segment
- Limited service
- Table Health Driven Psychographic Groups: Restaurant Usage by Limited Service Restaurant Segment & Sub Segment and by Snack and Beverage Restaurant
- The Kid Factor
- Presence of children
- Table Health Driven Psychographic Groups: Segment Restaurant Usage Frequency by Presence and Number of Children
- Psychographic groups: Restaurant usage frequency analysis Among Health First members, kids make a difference
- Table Health First: Segment Restaurant Usage Frequency by Number of Children
- Among Health Maintainers, large households tip the scales
- Table Health Maintainers: Segment Restaurant Usage Frequency by Number of Children
- Fast food health endorsement tied to usage frequency
- Table Health Endorsers: Segment Restaurant Usage Frequency by Number of Children
- Carefree Eating does not translate to increased visits
- Table Carefree Eaters: Segment Restaurant Usage Frequency by Number of Children
- Presence of children
- Restaurant brand preferences
- Health First: limited service restaurant preferences
- Table Health First Psychographic Group: Restaurant Preference by Fast Food Brand
- Health First: full service restaurant preferences
- Table Health First Psychographic Group: Restaurant Preference by Full Service Restaurant Brand
- Health Maintainers: limited service restaurant preferences
- Table Health Maintainers Psychographic Group: Restaurant Preference by Fast Food Brand
- Health Maintainers: full service restaurant preferences
- Table Health Maintainers Psychographic Group: Restaurant Preference by Full Service Restaurant Brand
- Health Endorsers: limited service restaurant preferences
- Table Health Endorsers Psychographic Group: Restaurant Preference by Fast Food Brand
- Health Endorsers: full service restaurant preferences
- Table Health Endorsers Psychographic Group: Restaurant Preference by Full Service Restaurant Brand
- Carefree Eaters: limited service restaurant preferences
- Table Carefree Eaters Psychographic Group: Restaurant Preference by Fast Food Brand
- Carefree Eaters: full service restaurant preferences
- Table Carefree Eaters Psychographic Group: Restaurant Preference by Full Service Restaurant Brand
- Health First: limited service restaurant preferences
- Meet the psychographic groups
- Food Healthfulness and Dining Occasion
- Overview
- Food health attribute analysis: getting a quick bite vs. special occasion dining
- Fruits and vegetables and health of highest importance
- But a variety of food health attributes distinguished by eating occasion
- Naturally, women ascribe restaurant food attributes with greater importance
- But not across the board
- Women to drive restaurant nutrition change?
- Table Health Attribute Ratings by Gender:Quick Bite versus Special Occasion
- Age analysis
- Table Health Attribute Ratings by Age Bracket:Special Occasion
- Table Health Attribute Ratings by Age Bracket:Quick Bite
- HH income analysis
- Table Health Attribute Ratings by HH Income:Special Occasion
- Table Health Attribute Ratings by HH Income:Quick Bite
- Race/ethnicity analysis
- Table Health Attribute Ratings by Race/Ethnicity:Special Occasion
- Table Health Attribute Ratings by Race/Ethnicity:Quick Bite
- Obesity Trends: Demographic Analysis
- Introduction
- Obesity and overweight rates for men and women
- Racial/ethnic differences
- Children
- Significant regional disparities
- A more granular regional perspective
Abstract
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.
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.
- This helps participants stay on top of menu development.
- This helps participants frame the impact of menu regulation on industry segments, major chains, and independent restaurant operators.
- This helps participants understand shifting consumer health & wellness propensities and respond accordingly.
- 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.
- This helps participants shape health-driven strategies around occasions for use.
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