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市場調査レポート

食肉・鶏肉・シーフード:レストラン動向・機会

Meat, Poultry and Seafood: Restaurant Trends and Opportunities

発行 Packaged Facts 商品コード 268762
出版日 ページ情報 英文 119 Pages
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食肉・鶏肉・シーフード:レストラン動向・機会 Meat, Poultry and Seafood: Restaurant Trends and Opportunities
出版日: 2016年06月02日 ページ情報: 英文 119 Pages
概要

当レポートでは、レストランにおける食肉・鶏肉・シーフードの動向・機会について調査しており、朝食、バーガー&サンドイッチ、メインディッシュ、シーフードおよびインターナショナルキィイジーヌの5つの側面に注目し、メニュー分野におけるタンパク質、メニュー革新に影響を及ぼすテーマ、およびメニュー項目・期間限定メニューの動向と分析、主要なレストランオペレーターのプロファイル、利用頻度とファストフード・フルサービスレストラン支出の関係、オーガニック・ナチュラル、肉代替品、および健康・食事への関心などについて、分析しています。

第1章 エグゼクティブサマリー

第2章 イントロダクション・概要

  • 食肉・鶏肉の利用動向
  • 1人あたりの食肉・鶏肉消費量の減少;脂肪消費量の増加
  • 家庭における食肉・鶏肉の利用動向は全体的な消費動向を反映
  • タンパク質の嗜好・利用動向
  • 家庭ではレストランよりも多く利用、ほか

第3章 食品安全性・産地・透明性

  • 食肉・鶏肉の健康に良いこと対する消費者の態度
  • レストランにおける食肉・鶏肉食品安全性は認識問題
  • 健康はトリッキーな言葉:オーガニック・ナチュラルではない
  • 品質ラベル
  • Prime と Angus がリード、ほか

第4章 朝食

  • 影響・アプリケーション
  • メニューの動向
  • 朝食において非伝統的な食事が人気
  • 動向・テーマ
  • スイーツとセイボリーのバランスを取る、
  • フォーカス:Denny's 、ほか

第5章 バーガー・サンドイッチ

  • 影響・アプリケーション
  • メニューの動向
  • バーガー:牛肉以外へ移行
  • コールドサンドイッチ:ユニークな材料
  • 動向・テーマ
  • バーガーキング利用者
  • フォーカス:Subway 、ほか

第6章 メインディッシュ

  • 影響・アプリケーション
  • メニューの動向
  • 牛肉のメインディッシュ
  • 鶏肉のメインディッシュ
  • 豚肉のメインディッシュ
  • 動向・テーマ
  • フォーカス:Applebee's Bar and Grill
  • フォーカス:Outback Steakhouse 、ほか

第7章 シーフード

  • 影響・アプリケーション
  • メニューの動向
  • 魚のメインディッシュ
  • 貝類のメインディッシュ
  • 動向・テーマ
  • フォーカス:Red Lobster 、ほか

第8章 インターナショナルキュイジーヌ

  • メニューの動向
  • 多くのインターナショナルキュイジーヌにわたって、鶏肉がトップのタンパク質
  • イタリア料理
  • 中華料理
  • メキシコ料理
  • 動向・テーマ
  • フォーカス:Olive Garden 、ほか

付録

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目次
Product Code: LA5916748

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.

Table of Contents

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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