foodservice

JMFG Foodservice; 2013

Foodservice2013 Technomic Trends

and Training SessionFebruary, 2013

TRENDS IN PORKConsumer Perspective:


A Vast Majority of Consumers Report Eating Pork at Least Once Every Three MonthsWhich of the following types of meat do you eat occasionally (at least once every 90 days), either as an entrée, or as an entrée ingredient or topping? Select all that apply. (by age)

Base: 1,500 consumers aged 18+

Beef

Chicken

Pork

Turkey

96%

98%

70%

52%

99%

97%

80%

58%

99%

97%

81%

65%

99%

98%

85%

64%

97%

94%

83%

63%

55+ 45–54 35–44 25–34 18–24

% Overall

98%

97%

81%

61%


3+ times per

week22%

2 times per

week19%Once per week

23%

Once every 2–3

weeks18%

≤ once a

month16%

Never2%

Most Pork Consumers Include Pork in Their Weekly Diet, Particularly for Breakfast & Dinner

Base: 1,211 consumers aged 18+ who eat pork at least occasionally (base includes some terminated respondents) and 995 consumers aged 18+ who eat pork at least once every two to three weeks

Overall Pork Consumption Frequency Pork Consumption by Daypart

(by gender, once a week+)

Breakfast

Lunch

Dinner

Snack

56%

43%

53%

26%

54%

39%

50%

21%

Female Male

% Overall

55%

41%

51%

24%

TOP TRENDS IN 2013Technomic Predicts:

Top Foodservice Trends for 2013

1. Vegetables take their star turn. As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexitarian fascination with actual vegetables. That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners—who continue to seek fresh, local, healthful fare—as well as operators squeezed by rising costs for proteins.

2. Great grains. Recognized as nutrition powerhouses—packed with protein as well as texture and full, rich taste—grains are also playing star roles on trendy menus. Dishes like polenta, couscous or bulgur are central to some of today’s hottest ethnic cuisines. And a number of grains—quinoa, amaranth, millet, wild rice, corn, oats and buckwheat—do not contain gluten, so they’re being nudged to the fore as part of the movement to gluten-free eating.

3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it’s actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, African peri-peri chicken may be next.

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Top Foodservice Trends for 2013 (continued)

4. Snacking nation. Habits of around-the-clock eating, the street-food/food-truck craze, consumers’ demand for flexible portions and prices, and operators’ need to move beyond price-cutting on core menu items all combine to make snack fare a key trend. Tapas, mezze and upscale bar bites in full-service restaurants are matched by flavorful novelties in limited-service restaurants, from Spicy Chicken McBites at McDonald’s and Chicken Littles at KFC to mini corn dogs at Jack in the Box and cheesecake bites at SONIC.

5. More is more. On the other hand, there’s an opposite value-as-volume movement. Look for more deals like Pizza Hut’s Big Dinner Box (two pizzas with multiple sides) or Olive Garden’s Dinner Today & Dinner Tomorrow (a dine-in meal plus a to-go meal), as well as multi-course feasts for two, four or more—even whole-hog pig roasts.

6. Retro rising: diner and deli fare. Concepts of many types are looking to the menus of traditional and contemporary diners and delis for inspiration. We’ll see a proliferation of premium diner- and deli-inspired meaty sandwiches, full-flavored soups, even pickles—from traditional dill cukes to pickled red onion.

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Top Foodservice Trends for 2013 (continued)7. Noodle-shop noodles. Ramen done right is a long way from dorm fare; it’s nutritious,

subtle, satisfying and redolent of exotic Far East street markets. Look for ramen, udon, soba, cellophane and rice noodles to show up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops but in seafood and varied-menu restaurants as well.

8. South America—the next frontier. Just as diners who love Asian fare have explored beyond Chinese to develop a taste for Thai and Vietnamese, those who favor Mexican are now looking south—all the way to Brazil, Argentina and Peru. We’ll see mainstreaming of South American-style grilled meats, chimichurri sauce, ceviche, South American-Asian fusion seafood dishes and iconic drinks, from Brazil’s caipirinha to Peru’s pisco sour.

9. Fast casual goes globe-trotting. Success in the exploding fast-casual sector is no longer limited to bakery cafés and Mexican concepts. Build-your-own-better-burger chains and gourmet brick-oven pizza restaurants have been on the rise for some time, but now we’re also seeing more ethnic foods and flavors—from American barbecue to Southeast Asian soups and sandwiches to Mediterranean and Middle Eastern fare.

10. Restaurants thirsty for differentiation turn to beverages. Trends include fresh fruit (especially tropical fruit) beverages; natural energy drinks; housemade sodas; cocktails made with candy-like flavored vodkas; microdistillery liquors that promote drinking locally; regional craft brews starring in beer-and-food pairings; and the rise of hard ciders.

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PORK VERSATILITYSouth American Cuisine:


“Why do you eat ethnic foods and flavors instead of traditional foods?”

Technomic 2012 Ethnic Food and Beverage Consumer Trend Report

Road Trip Mentality


“Which Best Describes Your Preference For Ethnic Foods And Flavors?”


The Flavor Spectrum:The Potential To Offer Something Different

-Ready For Trial-

-Opportunity-

-Everyday-



The Flavor Spectrum:Opportunity & Ready For Trial Consumer Cuisine Perceptions


Consumers Crave More Variety for Pork Offerings at Restaurants

Base: Approximately 575 consumers aged 18+ who eat pork at least once every two to three weeks; bases vary slightly as statements were randomly rotated Respondents indicated their opinion on a scale of 1–6 where 1 = disagree completely and 6 = agree completely

...like more restaurants to offer slow-cooked pork dishes

...like restaurants to offer a wider variety of pork entrées

...like restaurants to offer a wider variety of pork sandwiches

...order pork more often at restaurants if it were available

40%

31%

30%

31%

40%

35%

35%

31%

39%

29%

34%

24%

39%

22%

20%

21%

31%

29%

26%

27%

55+ 45–54 35–44 25–34 18–24

% Overall

37%

29%

28%

26%

I would…


Tenderloin & Chops are Prominent for Dinner, while Pulled Pork is the Top Lunch ChoiceHow likely would you be to order the following types of pork entrées for _____? (Top two box = likely and extremely likely)

Base: Approximately 300 consumers aged 18+ who eat pork at least once every two to three weeks; bases vary slightly as options were randomly rotatedRespondents indicated their opinion on a scale of 1–6 where 1 = not at all likely and 6 = extremely likely

Pulled pork Pizza topped with pork

HamPork ribs

Asian pork dish Pork tenderloin

Pork chopsSmoked sausage

Stir-fry dish with pork Mexican entrée

Prepared/deli-style salad with pork

62%

57%

49%

48%

48%

46%

45%

44%

43%

42%

40%

54%

62%

47%

58%

52%

64%

59%

41%

43%

31%

30%

Dinner Lunch


Base: 100 items in 235 LSRs in 2011; 96 items in 235 LSRs in 2012Source: Technomic MenuMonitor; July-Sep 2011, 2012

Barbecued

Grilled

Roasted

Smoked

Glazed

Chopped

Fried

18.0%

14.0%

10.0%

9.0%

5.0%

2.0%

2.0%

17.7%

14.6%

7.3%

12.5%

3.1%

2.1%

2.1%

2012 2011

Limited Service

Base: 275 items in 228 FSRs in 2011; 283 items in 228 FSRs in 2012Source: Technomic MenuMonitor; July-Sep 2011, 2012

Grilled

Barbecued

Smoked

Glazed

Roasted

Spiced

Marinated

Sautéed

24.4%

20.7%

10.9%

8.4%

6.5%

5.8%

5.5%

4.4%

24.7%

19.4%

14.1%

8.5%

6.0%

4.2%

4.2%

3.5%

2012 2011

Full Service

Grilled, Barbecued Most Common Preparation Methods for Both LSR & FSR


Base: 100 items in 235 LSRs in 2011; 96 items in 235 LSRs in 2012Source: Technomic MenuMonitor; July-Sep 2011, 2012

Cajun

Honey

Spicy

Onion

Pepper

Garlic

Asian

Mustard

Sweet

4.0%

4.0%

2.0%

1.0%

1.0%

1.0%

1.0%

1.0%

1.0%

5.2%

3.1%

3.1%

4.2%

4.2%

3.1%

2.1%

2.1%

2.1%

2012 2011

Limited Service Full Service

Base: 275 items in 228 FSRs in 2011; 283 items in 228 FSRs in 2012Source: Technomic MenuMonitor; July-Sep 2011, 2012

Garlic

Sweet

Hickory

Spiced

Onion

Tomato

Savory

Mesquite

Tangy

Asian

15.6%

12.7%

8.0%

5.8%

4.7%

3.6%

2.9%

2.9%

2.9%

2.2%

15.9%

9.9%

8.5%

4.2%

4.9%

4.2%

3.2%

2.8%

2.1%

2.5%

2012 2011

Cajun More Common Flavor with Pork in Limited Service, Hickory More Common in Full Service


New or unique flavors

Ethnic flavors and ingredients

35%

30%

45%

47%

41%

39%

35%

30%

25%

32%

55+ 45–54 35–44 25–34 18–24

New and Innovative Flavors, Particularly Those with a Global Influence, Appeal to ConsumersI am interested in trying pork dishes made with _____. (by age, top two box = agree and agree completely)

Base: Approximately 600 consumers aged 18+ who eat pork at least once every two to three weeks; bases vary slightly as statements were randomly rotated Respondents indicated their opinion on a scale of 1–6 where 1 = disagree completely and 6 = agree completely

% Overall

36%

36%


Orlando, FL

-Pupusa-Extra lean seasoned pork, refried

beans, and mozzarella cheese

Street Is Chic – Evolution Of Ethnic:Latin American Food Trucks

FLAVOR OPPORTUNITIES IN PORK

Fast Casual Goes Global:


Global Fast Casual: Wow Bao

The main draw at Wow Bao is bao, or hot steamed buns filled with savory ingredients like spicy Kung Pao chicken or pulled pork. Bao are available individually (which makes them an ideal handheld snack), as part of a combo pack or in a combo meal, paired with cool pad Thai salad, Asian vegetable salad or spicy peanut noodles.

Other entrees include pot stickers in chicken, green vegetable or pork-and-cabbage varieties. Rice bowls are also on offer; they’re filled with jasmine rice, noodles or multigrain rice as well as a choice of meat or all vegetables. Rice bowls can also be served as part of a combo meal with either two bao or three pot stickers.

In addition, the chain now offers a breakfast menu. Breakfast bao are filled with barbecue pork; coconut custard; or eggs combined with bacon and Cheddar, spinach and mushroom, or spicy pork sausage. Rice bowls and oatmeal are also available. The chain’s lunch and dinner bao are available for $1.49 each as a snack, or in a six-pack for $8.49. Sweet dessert bao are a snack treat, and are filled with either coconut custard or chocolate


Global Fast Casual: Taziki’s

KEY NUMBERS2011 2010

Sales ($000) $13,200 $8,800Units 16 8AUV 1,100 1,100

HQ Location: Birmingham, AlabamaSegment: Fast CasualPrimary Distributor: Reinhart Foodservice

Taziki’s features Mediterranean-inspired dishes with a healthy twist. The menu kicks off with a variety of appetizers, including hummus, taziki (tzatziki) dip, pimento cheese, dolmades (stuffed grape leaves) and a combination platter. The chain menus a Greek salad of lettuce mix, tomatoes, cucumbers, roasted red peppers, red onions, pepperonicinis, Kalamata olives, feta cheese, Greek dressing and a choice of protein from a list that includes grilled chicken breast, chargrilled lamb, tiger shrimp, grilled tilapia and roasted turkey. A Mediterranean salad combines mixed lettuces with garbanzo beans, roasted pecans, roasted red peppers, red onions, diced tomatoes and feta cheese served with balsamic vinaigrette.

Gyros, available in several varieties featuring signature meats and sauces, are served with chips and a side. A Mediterranean Deli section of the menu lists healthy Mediterranean-style sandwiches, all made with fresh ingredients. Other entrée possibilities are grilled or roasted meats, such as chargrilled lamb, grilled tilapia or herb-roasted pork loin, each served with a Greek salad and a choice of basmati rice or roasted new potatoes. A daily specials menu includes a rotating list of sandwiches.


Pork Flavor Combinations to Satisfy the Most Consumers

Base: 995 consumers aged 18+ who eat pork at least once every two to three weeks

TURF Analysis reveals that consumers’ most preferred flavors of herbs, glazes and sauces paired with pork will satisfy the vast majority of consumers


Cheese sauce

Cream sauce

Honey mustardApplesauce

Gravy

Pork Entrées: Everyday Flavors

Pork

Base: 516 consumers aged 18+Consumers were asked to rate sauces for up to three different types of entrées


Black bean Beer-

based

Bourbon/whiskey infused

Citrus

Cranberry

Ginger-garlic

MarsalaTomato (cream)

Buffalo

Chipotle barbecue

Honey-flavored

Lemon butter

Mushroom-based

Red/ white wine

Pork


Pork Entrées: Opportunity Flavors


Cilantro cream

Jalapeño cream

Chutney

MangoMornay

Plum

Thai curry

Pork


Pork Entrées: Ready for Trial Flavors

PORK SANDWICHESDeli/Diner Fare Trend:


Pork Most Commonly Appears in Sandwiches on Top Chain Menus


Breakfast

Lunch

Dinner

Snack

32%

77%

51%

16%

2+ times per

week20%

Once per

week19%

Once every 2–3 weeks23%

≤ Once

a month28%

Never10%

Pork Sandwich Consumption by Daypart

Two-fifths of Consumers Eat Pork Sandwiches at Least Once a Week

Base: 995 consumers aged 18+ who eat pork at least once every two to three weeks and 871 consumers aged 18+ who eat pork sandwiches

Overall Pork Sandwich Consumption Frequency


Frisco, TX

-Three Little Pigs-

Deli Trend Meets “Give Me More” Trend


-Dead Elvis-Nutella, Peanut Butter, and

Bacon on a Brioche Roll

Dallas, TX

Pork Sandwich Evolution

KEY TAKEAWAYSSummary:


Key Takeaways

• Consumers are seeking a wider range of flavors and ethnic cuisines– Ethnic Cuisines & Global Flavors. With its versatility in both

flavors and formats, pork is poised to deliver on both ethnic and flavor trends.

• Sandwiches are the most common pork entrées, although pork is also trending on pizzas, burgers and other main dish categories– Sandwich Proliferation. Whether pulled pork, ham, or bacon,

pork sandwiches are a key menu staple and consumer favorite.

foodservice

Documents

pork consumers

type of pork

foodservice trends

fifths of consumers

jmfg foodservice

chicken surprise

technomic trends

african periperi chicken