Health on the Restaurant Menu: Foodservice Trends in the U.S.

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Diseases & Conditions - Food - Fruits & Vegetables
Diseases & Conditions - Food - Health & Natural Foods
Diseases & Conditions - Food - Meat & Poultry

Health on the Restaurant Menu: Foodservice Trends in the U.S.

Packaged Facts
12/1/2011
122 Pages

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 Americas health.

This helps participants better understand new menu regulations and menu item trends.

2. Analyses health-related menu trends, including salt and added sugar reduction; healthy menu claim trend analysis; mini menu item trend analysis; fruit and vegetable menu trend analysis; and health & anti-health menu analysis of specific restaurants.

This helps participants stay on top of menu development.

3. Draws from a variety of industry and academic research to help the restaurant industry gauge the effect and result of menu labeling legislation.

This helps participants frame the impact of menu regulation on industry segments, major chains, and independent restaurant operators.

4. Analyses consumer attitudes toward diet food and health from the perspectives of their healthful propensities; not-so-healthful propensities; and knowledge, money & time.

This helps participants understand shifting consumer health & wellness propensities and respond accordingly.

5. Creates and analyzes four consumer groups, each of which share common health-driven characteristics: Health First, Health Maintainers, Health Endorsers and Carefree Eaters. Each group isolates populations having distinct degrees of food health interest and distinct degrees of restaurant interaction. Data on restaurant frequency, brand usage, and presence of children are included.

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.

6. Studies the degree of importance restaurant goers ascribe to various food health attributes as applied to two distinct dining occasions: getting food for a quick bite and getting food for a special occasion.

This helps participants shape health-driven strategies around occasions for use.

Coverage includes snack and beverage restaurant concepts, limited-service restaurants (QSR and fast casual), and full-service restaurants (family, casual and fine dining).

Table of Contents:

Chapter 1: Executive Summary: Scope and Methodology; Scope of coverage; Methodology; Consumer survey methodology; Menu item analysis; Other resources; Restaurant categories; Definitions; Report synopsis
Chapter 2: Foodservice Health Drivers & Macro-Trends: Insight Capsule; Fast Facts
Chapter 3: Restaurant Cuisine and Menu Trends: Insight Capsule; Fast Facts
Chapter 4: Menu Transparency and Regulation: Insight Capsule; Fast Facts
Chapter 5: Consumer Attitudes Toward Diet, Health & Food: Insight Capsule
Chapter 6: Health-Driven Psychographic Analysis: Insight Capsule
Chapter 7: Food Healthfulness and Dining Occasion: Insight Capsule
Appendix: Obesity Trends: Demographic Analysis
Chapter 2: Foodservice Health Drivers & MacroTrends: 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; Nutrient analysis reveals caloric skews to alcohol, sugar, and carbs; Gender analysis; For men, snacks provide source of fruit; MyPyramid Food Groups/Components: Men; For women, more fruit but more sugar; MyPyramid Food Groups/Components: Women; Socioeconomic factors shaping obesity trend; Lower incomes = higher obesity rates; 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; Selfperceptions; 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 = 2 extra pounds a year; 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?
Chapter 3: Restaurant Cuisine and Menu Trends: Introduction; 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; Healthy claims: trend leaders; Mini trend tapers; Next step: portion control without labels; A casual phenomenon; From mini-quiches to mini-crab cakes; Mini-desserts: incenting use while limiting food content; A trend with legs; Infuse the menu with fruit; Why? Health benefits; Why? Consumer interest; Why? Underuse at restaurants; Why? The USDA says so; Why? It’s a trend in motion; Top produce trends; Top fruits on the menu; Top vegetables on the menu; What price for health?; Don’t charge me for it; 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?; Restaurant segment analysis reveals significant price differences; “Natural” QSR menu items do exist; but does natural mean “healthy”?; Family restaurants follow similar suit; Restaurants hitting health themes; Au Bon Pain gives gluten free face time; Fat free, from fast casual to . . . ice cream; Sugar free still trying to save desserts; Whole grain, meet pizza and more; Free range: poultry’s domain; Bar fare and upscale dining; 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; Applebee’s beefs up Weight Watchers and “Under 500” menu; Other activity; Antihealth; 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
Chapter 4: 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 = eating more; 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; 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
Chapter 5: Consumer Attitudes Toward Diet, Health & Food: Introduction; Recession be damned: propensity to health and nutrition is on the upswing; Few have been ordering healthy items; 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
Chapter 6: HealthDriven: Psychographic Analysis; Meet the psychographic groups; Health First; Health Maintainers; Health Endorsers; Carefree Eaters; Laying out the demographics; Restaurant usage and usage frequency; Frequency; Restaurant sub-segment by primary cuisine; Full-service; Segment & Sub-Segment; Limited service; Restaurant Segment & Sub-Segment and by Snack and Beverage Restaurant; The Kid Factor; Presence of children; Psychographic groups: Restaurant usage frequency analysis; Among Health First members, kids make a difference; Among Health Maintainers, large households tip the scales; Fast food health endorsement tied to usage frequency; Carefree Eating does not translate to increased visits; Restaurant brand preferences; Health First: limited-service restaurant preferences; Health First: full-service restaurant preferences; Health Maintainers: limited-service restaurant preferences; Health Maintainers: full-service restaurant preferences; Health Endorsers: limited-service restaurant preferences; Health Endorsers: full-service restaurant preferences; Carefree Eaters: limited-service restaurant preferences; Carefree Eaters: full-service restaurant preferences
Chapter 7: 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?; Age analysis; HH income analysis; Race/ethnicity analysis
Appendix: Obesity Trends: Demographic Analysis: Introduction; Obesity and overweight rates for men and women; Age 20-74 Years: By Gender; Racial/ethnic differences; Age 20-74: By Race/Ethnicity; Children; Significant regional disparities; A more granular regional perspective

Report information is provided by MarketResearch.com

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