消費者製品市場調査のリーダーとして、30年以上のキャリアを持つ米国の調査会社 Packaged Facts
(本社：ニューヨーク州) では、米国フードサービス市場における朝食について詳細に調査分析し、まとめた調査報告書 "Revolution in
Dayparts: Breakfast in the Foodservice Market" を発行いたしました。
Many Americans love breakfast and say it' s their favorite meal: the only
repast of the day that has its own distinctive menu items, characterized by
lots of proteins and carbohydrates, some fruits and juices, and hardly any
vegetables other than the potato. Competition in the morning daypart is, and
is likely to remain, ferocious. Because it is growing when traffic in the
evening and late-night dayparts are in a decline, and lunch has grown less
than one per cent since 2001, all foodservice marketers are seeking ways to
distinguish themselves from competitors in this daypart. Some marketers have
done this by introducing new concepts; others with new menu or product
introductions.
The Revolution in Dayparts: Breakfast in the Foodservice Market, new from
Packaged Facts, examines not only the current and forecast size of the
foodservice breakfast market but also the role of breakfast in commercial and
non-commercial foodservice outlets with a focus on trends driving sales as
well as trends influencing the kinds of food offered.
Report Methodology
The information in this report was obtained from both primary and secondary
research. Primary research entailed consultations with industry experts and
on-site examinations of the foodservice sector.
Secondary research entailed gathering data from relevant trade, business,
government, and company sources, as well as other proprietary data supplied by
Simmons Market Research Bureau, Inc., a demographics specialist that semi
annually surveys tens of thousands of adults on their purchasing habits.
What You' ll Get in this Report
Breakfast in the Foodservice Market makes important predictions and
recommendations regarding the future of this market, and pinpoints ways
current and prospective marketers can capitalize on current trends and
spearhead new ones. No other market research report provides both the
comprehensive analysis and extensive data that Breakfast in the Foodservice
Market offers. The report addresses the following segments:
The Market (including market size and composition, and projected
market growth)
The Marketers (including discussions of specific marketer brand and
market shares)
The Consumer (who' s buying what, and where)
Trends and Opportunities
Table of Contents
Chapter 1 The Market
Table 1-1 Foodservice Traffic by Daypart, 2005
Table of Abbreviations
The Breakfast-Daypart Consumer
Table 1-2 Where Consumers Ate Breakfast, 2005
Table 1-3 Where Consumers Buy Breakfast on the Go, 2006
Table 1-4 Where Consumers Bought Breakfast on the Go in 2005
What' s for Breakfast? The Breakfast Menu in Foodservice
Table 2-1 New Breakfast Menu Item Introductions, 2005-2006
Table 1-5 Foods Most Often Menued at Breakfast by Commercial and
Noncommercial Foodservice Operators, 2005
Beverages
Table 1-6 Americans Who Drink Coffee with Breakfast, 1990 Compared with
2006
Table 1-7 Leading Specialty Coffees Menued at Breakfast by Major Chains,
2004
Handheld Foods
Cereal
Healthy Eating at Breakfast
Table 1-8 Nutrition and Health Properties of Popular Breakfast Foods and
Beverages
Factors to Future Growth
Finding the Growth Factor in the Breakfast Daypart
Quick-Service Restaurants (QSRs)
Table 1-9 Change in Food Service Dayparts Traffic, 2001 and 2005
Institutional Foodservice
Breakfast-Concept Chains
Convenience Stores
Food Retailers
Fine Dining and Lodging
Catering
Trends to Watch
Table 1-10 Projected Growth in U.S. Breakfast Food Service Market,
2006-2015
Chapter 2 The Marketers
Quick-Service Restaurants (QSRs)
McDonald' s
Wendy' s
Burger King
Subway
Chick-fil-A
Sonic
Carl' s Jr.
Hardee' s
Quizno' s Subs
Bojangles' Famous Chicken ' n' Biscuits
Jack in the Box
Coffeehouses and Other Beverage Chains
Starbucks
Standard & Pours, Dallas TX
Tully' s
Lavazza
Doughnut Shops
Dunkin' Doughnuts
Krispy Kreme
Institutional/Noncommercial Food Service
Public Schools
Table 2-1 School Breakfast Program Participation Rates in Schools that
Offer Lunch, By Selected States, 2005
Table 2-2 States with Largest Increases in Number of Children
Receiving Federally Funded Breakfast, 2004-2005
Table 2-3 Federal Funding Foregone by States for School Breakfast
Programs, Academic Year 2004-2005
Colleges and Universities
Healthcare Facilities
Themed Chains and Outlets
Del Taco
Pizzerias
Happy Joe' s Pizza & Ice Cream
Papa John' s
California Pizza Kitchen
Breakfast-Concept Chains
Table 2-4 New Cereal Product Introductions Worldwide, 2003-2005
First Watch
The Egg & I
Good Egg Restaurants
Eggs Up Grill
Peach' s Rise and Dine
Orange
Cereality Cereal Bar & Cafe
Family Dining, Grill-Buffets and Steakhouses
Bob Evans Farms and Mimi' s
Big Boy
IHOP (International House of Pancakes)
Waffle House
Denny' s
Golden Corral
Country Kitchen
Cracker Barrel Old Country Store
Flying Biscuit Café
Elmer' s Breakfast-Lunch-Dinner
Food Retailers: Grocery Stores, Supercenters and Gourmet Food Stores
Convenience Stores
Table 2-5 Foodservice Equipment in Convenience Stores, 2003 and 2005
Table 2-6 Foodservice Features in Convenience Stores, 2004 and 2005
ExxonMobil
Bakery and Market Cafés and Bagelries
Panera Bread
Einstein' s Bagels
Au Bon Pain
Corner Bakery Café
Jazzman' s Café
Lodging and Fine Dining
Chapter 3 Suppliers and Supplies
Eggs
Table 3-1 Selected New Breakfast Product Introductions, 2005-2006
Table 3-1 (cont.) Selected New Breakfast Product Introductions, 2005-2006
Table 3-2 U.S. Population, Egg Production and Consumption
Table 3-3 Egg Use in Foodservice, by Product Type in Pounds and Percent of
Volume, 2004
Table 3-4 Egg Use in Foodservice, by Market Sector (Commercial or
Noncommercial), 2004
Table 3-5 Shell Egg and Overall Egg Product Use in Foodservice, by Major
Commercial Market Segments, 2004
Table 3-6 Egg Consumption, Percentage of Volume by Weight in Commercial
Foodservice, by Category and Product Type, 2004
Breakfast Meats
Table 3-7 Foodservice Cuisines Menuing Sausage, 2005 Compared with 2000
Coffee and Tea
Table 3-8a Imports for Consumption to U.S., Coffee and Coffee Products,
and Tea, Mate and Herbal Teas, 2001-2005, value in $ (thousands)
Table 3-8b Imports for Consumption to U.S., Coffee and Coffee Products,
and Tea, Mate and Herbal Teas, 2001-2005, value in $ (thousands)
Table 3-9 Percent of Adult Americans Who Drank Specialty Coffees, 2001-2005
Table 3-10 What Adult Consumers Value in Coffeehouses, by Percent of
Respondents, 2005
Table 3-11 U.S. Coffee Sales by Market Segment, 2005
Table 3-12 Coffeehouse Market Segmentation by Chains and Independents, 2005
Table 3-13 Estimated Number of Coffee Retail Operating Units, 1990-2005
Suppliers-Foodservice Equipment and Packaging
Table 3-14 Selected New Foodservice Equipment Introductions 2005-2006
Chapter 4 The Consumer
Table 4-1 Demographic Profile of the Breakfast Customer, 2006
Table 4-2 Distribution of Men and Women Dining in Food Service
Establishments, by Daypart, 2006
Table 4-3 Drive-thru, Eat-in and Carry out in the Breakfast Daypart at
QSR Chains, 2006
Table 4-4 When Do Consumers Buy Breakfast at a QSR, % by Day of Week
Table 4-5 The Breakfast Consumer in Family Restaurants and Steak Houses,
2004-2006
Table 4-6 The Breakfast Consumer in Fast Food and Drive-In Restaurants,
2004-2006
Capturing the Breakfast Consumer
The Generation "M" Breakfast Consumer
Table 4-7 Most Popular Breakfast Foods and Beverages Among 18-24 year
olds, 2005: College Students and Commercial Foodservice Customers, by
Percentage of Orders
Highways, Office Cubicles and Construction Sites: Selling to the
Mainstream Adult Consumer
Easy Living: Retired and Older Adults as Breakfast Customers
