Food Service Sector Analysis: Part 2 Top 25 Accounts

Food Service Sector Analysis: Part 2 Top 25 Accounts

Here are the top 25 International Restaurant Chains outside of US last year (2012) according to Euromonitor. 

7-Eleven: Convenience store known for drinks, snack items like sandwiches and, in some markets, pasta, dumplings and sausages.

Akindo Sushiro: Known for affordable sushi and conveyor belt, self-serve operation.

Costa Coffee: With its focus on quality, handmade coffee, Costa was the first U.K. coffeeshop to commit to sourcing Rainforest Alliance Certified coffee.

Dicos: Chinese quick-service chain that specializes in Western style food like fried chicken, burgers and fries.

Doutor Coffee Shop: Known for serving inexpensive, fast coffee and snacks like sandwiches and hot dogs to people on the move.

Enterprise Inns: A leased and tenanted pub company that collects rent from its pub operators. Tenants purchase alcohol and other products from Enterprise.

FamilyMart: Popular Japanese convenience store offering groceries, alcoholic beverages like sake and food such as onigiri, or rice balls.

Gusto: Family chain that serves both Japanese and Western foods. Steaks and hamburgers are some of the concept’s most popular dishes.

Gyoza no Ohsho: Japanese chain known for its dumplings, large portions and being fast and affordable.

Honke Kamadoya: A chain of supermarkets housing a popular Asian deli-style restaurant.

Hotto Motto: A takeaway bento chain specializing in freshly prepared food.  It opened its first overseas unit in China in 2010.

IKEA: Cafeterias in this home-goods store offer traditional Swedish food, with some variations, in the 40-plus countries IKEA serves.

JD Wetherspoon: A pub chain with a focus on value, a welcoming environment and responsible environmental policies

Jollibee: Serving American-style fast food with Filipino influences, Jollibee specializes in hamburgers and spaghetti.

Lawson: Although this c-store concept got its start in Ohio, it has thrived in its new home base of Japan, where it sells a number of prepared foods.

Matsuya: With operations in Shanghai and throughout Japan, this restaurant chain serves rice bowls and curry dishes.

Ministop: Billing itself as a “refreshment station,” this Japanese convenience store sells a number of prepared food products, including Sandwiches and bento boxes.

Mister Donut: Like Lawson, this chain was originally headquartered in the United States. It now serves its doughnuts, muffins, pastries and coffee mostly in its main market of Japan.

MOS Burger: A burger chain with units throughout East Asia. Its eponymous menu item is a top seller.

Paris Baguette: With major penetration in South Korea, this bakery brand focuses on quality, freshness and customer service. It has international stores in China and the United States.

Quick: This quick-service burger chain says it has adopted the American fast-food model for European tastes.

Saizeriya: A Japanese chain specializing in family-style Italian cuisine

Sukiya: This concept specializes in gyudon and donburi, which are rice-bowl dishes, as well as curry.

Sunkus: A convenience-store chain that also sells onigiri, or rice balls, and bento boxes.

Yoshinoya: A quick-service chain specializing in gyudon, or rice and -beef bowls.

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Food Service Sector Analysis: Part 1 A Global Perspective

Food Service Sector Analysis: Part 1 A Global Perspective

Global Markets:

As Nation’s Restaurant News introduces this year’s International Top 25, it is against a backdrop of a global food service market set to gain serious ground during the next five years, with sales expected to jump 32.3 percent to more than $3 trillion.  The flowing slide captures the total market globally.

Through 2017, the Asia-Pacific region will be the hottest food service sales growth market in the world in terms of net increase in total sales volume with Latin America a distant but still significant second, Research from Euromonitor International indicates Food service sales are expected to rise by $414.6 billion, or 39.1 percent, to $1.5 trillion between the end of 2012 and 2017 in the Asia-Pacific region,

Economic conditions in Japan appear to have stabilized and continue to improve, and further growth will be fueled by emerging markets, including China and India, that are creating larger classes of consumers who can afford to dine out.

Latin America, meanwhile, is expected to add $175.3 billion in food service sales — an increase of 62.1 percent — during that same five-year period. The anticipated levels of sales growth in the Asia-Pacific and Latin America markets are approximately seven times and three times, respectively, that forecast by Euromonitor for the U.S.-Canada region, where sales are expected to climb by $59.8 billion, or 11.6 percent, to $577.1 billion. Restaurant brands operating in the more mature U.S.-Canada region are expected to experience small to moderate annual incremental gains amid fierce competition for share of the existing market.

Though the Middle East-Africa and Eastern Europe regions are expected to lag the U.S.-Canada market in terms of change in net sales during the five years ending in 2017, at $43.9 billion and $27.6 billion, respectively, they will have better year-over-year percentage growth than their North American counterparts. The Middle East-Africa region is projected to see an increase of 58.2 percent in total food service sales by 2017, and Eastern Europe is expected to see a gain of 46.3 percent in the same period, according to Euromonitor.

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FOOD SERVICE TRENDS 2014: American industry leading edge concepts

2014 Foodservice Industry Trends

6DEC

The foodservice industry is all about trends. Trends can have a significant impact on a foodservice business. Today’s consumers are more interested than ever in the foods they eat, where they eat, and where their food comes from. True trends, as opposed to fads, shows the need in our society and how foodservice industries meet those demands.

Here are 3  foodservice industry trends you should look out for in 2014:

Restaurants In Retail  Shops

How would you like a glass of wine as you look around for a new pair of shoes? Well, the next big thing in food could be fashion. There is a growing trend of retail stores in the US developing their own themed restaurants within their store. A perfect example of this is Tommy Bahama’s New York flagship restaurant that sells rib-eyes and fish tacos. Another great example of this is David Burke’s Burke in the Box and Forty Carrots at Bloomingdales.

Bloomingdale's is America's only nationwide, full-line, upscale department store; and a division of Macy's, Inc. It was founded in 1872 and currently operates 39 stores in New York, New Jersey, Massachusetts, Pennsylvania, Maryland, Virginia, Illinois, Minnesota, Georgia, Florida, Nevada and California; and will open its 40th store in Chevy Chase, Maryland later this year.

The new Forty Carrots is attractive and enticing, awash with garden-inspired colors. In addition to 100 seats, fully twice the capacity of the old restaurant, and enlarged take-out area, the all-new location boasts a light and lively design with sleek, contemporary flatware and china from Villeroy & Boch to compliment the updated food presentations.

So what’s the value of putting a restaurant into a store?  Restaurateurs want to keep shoppers in their stores for as long as they can and giving shoppers the ability to drink and eat can increases the time they spend in the store. The more time spent in the store; the more likely a purchase will be made.

More Restaurants Using Tablets

Restaurants are embracing technology and the use of tablets is just another example of that. Earlier this week Applebee’s announced plans to install 100,000 tablets at every table in each of its 1,860 restaurants in the United States. These tablets will allow Applebee’s customers the ability to order food, pay their bill, and play games as they wait for their food. Back in September, Chili’s announced they would also begin installing tablets on each table of its 823 restaurants by March 2014.

While this move may seem like the beginning of the end for servers, don’t be alarmed. The restaurant business is about speed and service. Restaurants make more money when their servers are quick, and they get their customers out the door happy. The devices are for interactive purposes and convenience, targeting groups and families who wouldn’t mind paying $0.99 to play games. In fact, services could expect to see an increase in tips as the system is implemented to increase the spending per table and customers will benefit from better service as servers wont have many tasks on their plate.

Goodbye Trans Fats

Say goodbye to margarine because artificial trans fat in food will soon be a thing of the past. Earlier this month, the Food and Drug Administration (FDA) announced its preliminary determination saying trans fat is not “generally recognized as safe” for food. If this preliminary determination is finalized, hydrogenated oils (a component of margarine) will become food additives that could not be used in food without approval. Any food with unapproved additive cannot legally be sold in the U.S.

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INNOVATION: INNOVATIVE FLAVORS KEEP CONSUMERS COMING BACK

INNOVATIVE FLAVORS KEEP CONSUMERS COMING BACK

Published November 7, 2013 in Food Product Design 

Posted in News, Foodservice, Restaurant, Fast Casual, Market Research, Market Trends, Consumer Panels, Consumer Preference, Menu, Flavor, Taste, Seasonings / Spices, Spices, Seasonings,Smoking / Smoke Flavors, Flavor Dynamics, Sauces / Gravies / Soup, Sauces, Condiments

CHICAGO—Innovative flavors are boding well with consumers, as 73% say that trying and enjoying a menu item with an innovative flavor would make them highly likely to return to the restaurant for the same menu item, according to a new report from Technomic, Inc.

Technomic's "Flavor Consumer Trend Report" shows consumers are leaning toward more exciting and innovative flavors, as many are swayed by innovative menu options and restaurants that offer them. In fact, 37% of consumers say they are increasingly driven to try new flavors, and that new flavors can influence them to visit a restaurant (41%).

The report shows an increased demand for spicy flavors, as 54% of consumers prefer hot or spicy sauces, dips or condiments compared to 48% in 2011. Sweet flavors pair well with the greatest number of other flavors, including savory, sour, smoky or spicy profiles.

"In a competitive foodservice climate, flavor differentiation is a must-have for operators," said Darren Tristano, executive vice president, Technomic. "Because today's foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve."

A medley of flavors are predicted to appear in 2014 food trends, including innovations with flavors derived from lemon, tea leaves, egg yolk, nut milks and a variety of other ingredients.

Editor's note: Looking for new flavors to support your next product launch? Leading suppliers, including Carmi, David Michael & Co., Prinova, Virginia Dare and WILD Flavors, will be at SupplySide West in Las Vegas, Nov. 12 to 16. Click here for the full exhibitor search, or register now.

Sources:

• PR Newswire: Technomic's New Flavor Study Highlights the Importance of Innovation

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

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TOP 10 FOOD TRENDS TO HIT RETAIL, FOOD SERVICE IN 2014

Published November 1, 2013 in Food Product Design 

Posted in News, Seasonings / Spices, Spices, Seasonings, Sauces / Gravies / Soup, Sauces, Fruit,Fruits / Vegetables, Vegetable, Salad, Condiments, Beverages, Dressing, Dressing / Marinades, Fruit Juice, Juice, Flavor, Taste, Texture, Mediterranean, Nuts, Nuts and Seeds, Dairy, Milk, Cheese, Almonds,Peanuts, Egg, Wine, Coffee, Beer, Water, Healthy, Healthy Foods, Green Tea, Tea, Snack Foods,Convenience Foods, Grains / Pasta / Tuber, Pasta, Meat Products, Proteins, Processed Meats,Agriculture, Crop, Foodservice, Restaurant, QSR, Fast Casual, Menu, Retail, Flour

BOULDER, Colo.—Trends to hit restaurant menus and retail shelves in 2014 will cover an array of flavors and innovations, continuing to deliver the healthy options consumers want, but with an occasional indulgent splurge, according to new research from the Sterling-Rice Group (SRG).

The 2014 Top Ten Food Trends were compiled by SRG's culinary council—a team of more than 100 respected chefs, restaurateurs and foodies. The list serves as an extension of Culinary Shifts™, SRG's proprietary research based on societal shifts behind long-term food trends. The Top Ten Food Trends include:

• Lemon: used as a main ingredient in juice or preserved form.
• Tea Leaves: to add a healthy, flavorful twist to dinner, desserts and other products.
• Middle Eastern seasonings: sumac, za'atar and marash to expand the flavor profile of traditional Mediterranean cuisine.
• Nut-derived milk: made from cashews, almonds and peanuts for dairy-free flavors in sauces, drinks and dinners.
• Egg yolk: in place of cheese, dairy and sauces.
• Refined American classics: upscale versions of classic plates, like wedge salads in Caesar dressing.
• Poaching and steaming innovations: wine, coffee, beer and smoky liquids to replace water for more flavorful dishes.
• Seaweed innovations: as a snack, umami-rich seasoning, etc.
• Pasta innovations: noodles made from alternative flours, seasoned with global spices and formed into new shapes and sizes.
• Farm-to-table flavors: exotic meat—goat, rabbit and pigeon—raised by small-scale producers for new feel-good protein choices.

Sources:

• PR Newswire: Top Ten Food Trends to Tempt Your Taste Buds in 2014

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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