Tag Archives: foodservice

Foodservice Industry News: Weekly Headlines

13 Jan

With New Year’s resolutions in full swing, many foodservice operators look to attract health-conscious customers with new nutritional options. This week, we saw a handful of restaurants launch new menu items targeting consumers who wish to begin or continue their healthy eating.

Here are 3 new products launches that caught our eye this week (Jan 6-Jan 10):

Copyright: Market Wired – Del Taco Introduces Turkey Tacos

Del Taco, which has over 500 chains in 18 states, became the first Mexican fast food restaurant to offer ground turkey tacos. Priced at $1.29, the new Turkey Tacos have 33 percent less fat than its beef tacos and only 150 calories.

“It’s exciting to see a major player such as Del Taco offer turkey as a protein option,” said Heidi Diller, registered dietitian-nutritionist. “Not only do Del Taco’s Turkey Tacos have 33 percent less fat, they taste great!”

To read the full story, click here.

Our Thoughts: In today’s health conscious society, restaurants continue to find new ways to create healthy but delicious menu items. Mexican food is very popular in the United States, and turkey tacos may become the next big trend. We’ll have to wait and see if other fast food restaurants add turkey as a healthy alternative to their menu offering.

Copyright: Yahoo! – New Year, New Better-For-You Menu Items At Dunkin’ Donuts

Dunkin’ Donuts, which owns over 10,000 restaurants in 31 countries, expanded its DDSMART® menu by adding a new Sliced Turkey Breakfast Sandwich to the list. Served on a Multigrain Flatbread with three slices of turkey, an egg, and a slice of reduced fat cheddar cheese, the Sliced Turkey Breakfast Sandwich is only 310 calories.

“We know that our guests are increasingly health-conscious, and are looking for a full selection of choices that satisfy their hunger and fit into their lifestyle,” said John Costello, President, Global Marketing and Innovation at Dunkin’ Brands. “Ever since we launched our DDSMART menu more than five years ago, we have been steadily expanding our better-for-you offerings.”

To read the full story, click here.

Our Thoughts: Dunkin’ Donuts’ DDSMART menu has always aimed to provide healthy options without compromising taste. This latest launch shows Dunkin’ Donuts is still committed to helping customers eat better, even during breakfast.

Copyright: Yahoo! – Jamba Juice Unveils Expanded Menu of Smoothies and Fresh Juices Made With Whole Food Ingredients

Jamba Juice, the leading restaurant retailer of better-for-you, specialty beverage and food offerings, announced its new smoothies and juices made from whole food ingredients. Jamba Juice’s new Whole Food Nutrition™ smoothies will have 10-14 grams of protein and made with ingredients including kale, carrots, chia seeds and Greek yogurt.

“Made with whole fruit, whole veggies and other real whole food ingredients, our new smoothies and juices make it easy to start healthy habits in the New Year with truly good, straight from the earth ingredients,” said Julie S. Washington, senior vice president and chief brand officer, Jamba Juice Company.

To read the full story, click here.

Our Thoughts: Consumers looking to fulfill their New Year’s resolution of consuming more fruits and vegetables, now have an easy way to start their healthy lifestyle. The Whole Food Nutrition smoothies give consumers an on-the-go option that fits their new healthy lifestyle, and keeps with their New Year resolution.

We hope you enjoyed the stories and don’t forget to check back to get a roundup of the week’s biggest restaurant and foodservice news! We love to hear from our readers, so please share your thoughts, views, and opinions on this week’s headlines in the comment section.

Thank you and have a wonderful day!

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Foodservice Industry News: Weekly Headlines

3 Jan

Each Friday, we select the week’s most exciting foodservice headlines. These stories can be new trends, survey findings, product launches, or company partnerships. The one thing they all have in common is they have the potential to reshape the foodservice industry as we know it today.

Here are a few headlines that caught our attention this week (Dec 30-Jan 3):

Copyright: QSR Magazine

Dickey’s Barbecue Partners with Texas Pete – Dickey’s Barbecue, one of the fastest growing chains in America, entered into a partnership with Texas Pete Hot Sauce. The two brands will team up to create new menu items to launch later this year. Texas Pete, which is known for its full line of hot sauces, was originally known for making barbecue sauce.

“We’re excited about our partnership with Texas Pete,” says Roland Dickey, Jr., president and CEO of Dickey’s Barbecue Restaurants Inc. “We’ve developed exciting new menu items along with the Texas Pete culinary team that bring together the best of our slow-smoked barbecue along with their bold, fiery flavor.”

To read the full story, click here.

Our Thoughts: Co-branding is a great way for a brand to introduce products to loyalist of another brand. Most recently, we saw this when Taco Bell and Doritos partnered to create the popular Doritos Locos Tacos.

Copyright: Businesswire.com

Burger King Launches KING DEALS® Value Menu – Burger King, the second largest fast food hamburger chain in the world, introduced its new KING DEALS® Value Menu of more than 20 items. The KING DEALS® will offer a variety of choices for breakfast, lunch, and dinner with prices starting at $1.

“We’re launching the new KING DEALS® Value Menu including classics and new favorites like the Rodeo Sandwiches all starting at just $1,” said Eric Hirschhorn, Chief Marketing Officer, North America. “We’ve seen an incredible response from our guests with our $1 menu items and we want to continue creating great tasting products that don’t sacrifice on taste.”

To read the full story, click here.

Our Thoughts: Burger King has undertaken a series of initiatives such as new product launches (Big King, Satisfries) and re-imaging to improve their brand recognition. This modification to their value meal is just another action in the company’s brand-building efforts.

Copyright: QSR Magazine

McDonald’s and White Castle Testing Ordering Kiosks – Traditional quick-service burger chains, McDonald’s and White Castle, are considering giving customers the ability to customize their orders by using kiosks. Last month, White Castle began testing touch-screen ordering kiosks at a renovated restaurant in Columbus, Ohio. McDonald’s also tested a similar system at a location in Laguna Niguel, California.

“Younger customers are starting to expect more from brands, and kiosks are already popular in Europe and other countries. It also creates better efficiency between the customer and the back of the house, and reduces order errors,” says Darren Tristano, executive vice president of Technomic.

Neither McDonald’s nor White Castle executives are saying whether or not they plan on adding ordering kiosks to additional locations.

To read the full story, click here.

Our Thoughts: We’ve seen a number of restaurants test kiosks and tablets in their restaurants. Late last year, Applebee’s announced its plans to install tablets in more than 1,800 of its restaurants. Whether for customization or convenience, we expect to see  touch-screen ordering continue to trend in restaurants.

We hope you enjoyed these stories and don’t forget to check back to get a roundup of the week’s biggest restaurant and foodservice news! We love to hear from our readers, so please share your thoughts, views, and opinions in the comment section below. 

Thank you and have a wonderful day! 

Foodservice Industry News: Weekly Headlines

20 Dec

Happy Friday! From here on out, each and every Friday, CHD Expert will summarize the week’s most interesting and insightful news in the foodservice industry. Our goal is to share stories that catch our attention and have our readers share their thoughts on them.

So, here are some of stories that caught our eye this week (Dec 16-20):

Jersey Mike’s Raises Money for Nonprofit – On Monday, Jersey Mike’s donated $305,000 to Wreaths Across America (WAA), a nonprofit organization that coordinates wreath laying ceremonies across the country.

From October 1st through November 11th, Jersey Mike’s locations throughout the U.S. collected donations for the WAA. The company also donated $1 for every social action sharing the WAA story on Facebook, Twitter, and Instagram.

PepsiCo Experimenting with Snack FoodsPepsiCo Inc., which owns Cheetos, Fritos, and Tostitos, have been experimenting with new restaurant dishes featuring their snacks. This comes after the company’s big hit, teaming up with Taco Bell to create the Doritos Locos Tacos.

After partnering with Buffalo Wild Wings, PepsiCo said it would work with the chain to create a “unique menu offering.” Pizza Hut, which is owned by Yum Brands (who also owns Taco Bell), has been also looking for new ways to use Frito-Lay on its menu.

Texas Pete Debuts New Sriracha SauceTW Garner Food Company, the maker of Texas Pete sauces, announced the launch of its newest addition, CHA! by Texas Pete sriracha sauce.

“CHA! by Texas Pete® was designed specifically for enthusiasts who are always chasing the next great taste,” says Steve DeCorte, general manager of sales at TW Garner Food Company. “The growth of sriracha sauce over the past few years has been fast-paced and we anticipate that CHA! by Texas Pete® will deliver the bold, balanced flavors we’re known for to a whole new audience.”

Pizza Hut Dominates Google Searches – On Wednesday, Google announced its 13th annual Zeitgeist results, showing what users searched for the most during the year and Pizza Hut was once again the top searched restaurant brand, followed by Domino’s.

Papa John’s, who was third on the list in 2012, did not make the list for 2013.

Check back here each and every Friday to get a roundup of the week’s biggest restaurant and foodservice news! Don’t forget to share your thoughts, views, and opinions in the comment section below. 

Foodservice Brands Securing Loyalty on College Campuses

25 Nov

Millennial and Gen Z customers are targeted demographics in the foodservice industry. They are all anyone in the foodservice can talk about and who can blame them. Brands want customers who will continue to buy from them, not once or twice, but for as long as the customer lives.

Although there is no exact start and end age for Millennials, most can agree that it’s somewhere between the ages of 20 and 35. One thing that experts can agree on is the fact that this demographic is, and will continue to direct food trends for quick-service brands, which means, new product development and new promotional strategies.

Some fast-food operators sit back and let Millennial and Gen Z customers find their product through marketing. Meanwhile, others see it as an opportunity and are being more aggressive, establishing locations in the center of college campuses to secure brand affinity amongst students.

For the companies that take the initiative to position themselves in college and universities, it gives them the advantage of increasing their brand awareness in front of thousands of individuals who are looking to experience new things.

For example, Moe’s Southwest Grill has 17 operating college-campus locations in the US. Positioning their restaurants on these campuses allows their brand to be exposed by thousands of potential customers between the ages of 18-21. As these customers go back home or move to other areas, hopefully that following will continue.

The connection is not only strategic but also emotional. Customers associate brands with personal experiences and that’s what college is about. Having a place on campus and becoming a notable part of your customer’s life builds a strong connection with them.

“I know with my college experience, there were a couple food and beverage places that are near and dear to my heart because of my experience in college,” says Charles Watson, vice president of franchise development for Tropical Smoothie Café, which has six college locations. “The ability to get a lot of brand affinity by being on the campus and being in that special part of someone’s life.”

In real-estate, there is a coined phrase: “location, location, location.” CHD Expert can deliver the most up-to-date location information to help restaurants determined the right college or university. With the most accurate foodservice data on over 5,000 colleges and universities in the US, CHD Expert can provide details and counts around schools in a specific area, enrollment size, ownership type (public/private), and contact details.

Whether you’re a business that wants data on all private colleges with less than 10,000 students in a 25-mile radius or a public universities with over 20,000 students in a 50-mile radius, CHD Expert can provide you with that data. CHD Expert can even break down the campus area to provide you with information as to where competitors are located and the type of cuisine offered.

If a quick-service restaurant, whether branded or proprietary, is trying to expand into the College & University market, CHD Expert can help you make more intelligent business decisions. If you would like more information on how to access CHD Expert’s databases, please contact Catherine Kearns via email at cathy@chd-expert.com or call (312) 768-6916.

CHD Expert Reviews the Canadian Restaurant Industry Landscape And Identifies Why Toronto Is Unique

28 Feb

CHD Expert has new data indicating that independent restaurant operators are making an impact in Toronto’s foodservice market landscape. The new data reveals that 69.3 percent of restaurants in Toronto are independent restaurants (1 to 9 units), whereas only 63.4 percent of nationwide restaurants are considered independent. This release will focus on the Canadian restaurant landscape, specifically focusing on Toronto’s independent restaurant operator growth, and popular menu types.

With the 2013 Canadian Restaurant And Foodservice Association Show just a few days away, CHD Expert evaluates the Canadian foodservice market landscape, specifically focusing on the host city of Toronto, and it’s surge among independent restaurants.

When looking specifically at Toronto’s restaurant market landscape, chances are you will find a unique destination that will delight your taste buds. 65.6 percent of all restaurants in Toronto are Full Service Restaurants (FSRs), compared to the 34.4 percent of the city’s Limited Service Restaurants (LSRs). Independent restaurants have a strong presence among Toronto’s FSR segment, making up 93.4 percent of the city’s total FSR market. Toronto’s limited service market segment is made up of primarily chains, with only 23.3 percent of LSR restaurants being independent. By definition, Full Service Restaurants offer table service, whereas a Limited Service Restaurant does not have a wait staff.

When evaluating Toronto’s ‘fine dining’ menu type, approximately 7.5 percent of establishments fall into this category, which is significantly larger than the Canadian national average of 4.3 percent. This difference is similar to that of the “Coffee Shops and Tea Houses” segment, which make up 7.1 percent of Toronto’s landscape, compared to the national average of 4.5 percent. While both of these foodservice segments individually have small market shares against the field, the city of Toronto has shown that these types of restaurants play an important role in the makeup of the city’s foodservice scene.

Toronto’s landscape is distinctly different than the rest of the country. There are more European menu type restaurants in Toronto than in the rest of Canada, making up 5.3 percent of the Toronto landscape, compared to 3.2 nationwide. Data reveals that 9.6 percent of restaurants in Toronto are Asian, whereas Asian restaurants only account for 6.6 percent nationwide. One of the USA’s favorite menu type ‘hamburger,’ does not have as strong of a presence in Canada and is even less predominant is Toronto. As a nation, approximately 6.1 percent of Canadian restaurants serve a ‘hamburger’ menu type.

“Food is at the center of all great cities, and unique independent restaurants fuel the dinning out experience,” stated Brad Bloom, Director of Sales for CHD Expert North America. “As big cosmopolitan cities grow and diversify, some entrepreneurs decide to innovate with their food, and it is CHD Expert’s business to keep on top of the constantly changing market landscape. It is interesting to evaluate the foodservice landscape for such a great city like Toronto, and I am looking forward to the 2013 Canadian Restaurant and Foodservice Association Show.”

Foodservice Trade Shows: Our Must Attend List for 2013

10 Jan

By Nicolas Watson

Every year there are a ton of foodservice trade shows and it becomes challenging to determine which ones to attend. However, there are a few shows that we know we are going to no matter what. We haven’t completed our entire, Must Attend Trade Show List for 2013, but we’ve selected a few great shows that we’ll be attending over the next two months!

One of the first shows that’s on our list is Technomic’s Foodservice Planning Program. This conference takes place on January 15th through the 16th in Newport Beach California. Not only is CHD Expert North America in partnership with Technomic, but, we believe that Foodservice Planning is an integral part of what we do and how we provide customized foodservice solutions to our clients.

During this conference, you get to learn many things about the foodservice industry. There are great sessions like The State of the Economy and Foodservice Industry, Best Practices Workshops, and Outlooks On How To Address Trade Spending In A Challenging Environment. Overall, this is one of our favorite conferences because as foodservice industry professionals, we get to come together and learn about our industry right at the start of the new year!

Another shows we are going to attend is the NAFEM Show. Here are the reasons why we are such advocates of this show:

  • It has a wide range of foodservice equipment and supplies solutions with over 500 exhibitors.
  • It allows foodservice professions to learn about the products and meet the manufacturers.
  • This year’s show has one of our favorite special guests: Jimmy Buffet! (Come on now, we all can’t get enough of Margaritaville!)

So, we’ll be there from February 7th through the 9th in Orlando, Florida.  Are you attending? Click here to learn more about the 2013 NAFEM Show.

Another big event that we’ll be attending is the 19th Annual FSMA Top2Top Conference on February 11th through the 14th in Palm Springs, California.

This is a great conference for foodservice sales and marketing executives.  One of the main reasons why we love this show is it brings together all of the key foodservice industry players to teach everyone how to “sell better together” as the Foodservice Sales Marketing Association puts it. And we agree! We are all in the same industry together, so it’s important that we learn from one another to better one another in this growing industry.

As soon as we’ve confirmed our attendance to other trade shows or conferences, we’ll let you know. We hope you’ve enjoyed learning about what shows are most important for us and why! Feel free to connect with us at any time. Or, email me, Nico Watson, at nwatson@chd-expert.com.

2012 Canadian Commercial Restaurant Food Service Market Overview: How it differs from the United States

20 Dec

CHD Expert breaks down the 2012 Canadian foodservice market landscape, providing data on different restaurant segments and menu types, with comparisons to the United States.

Chicago-based food service database, marketing, and analytics firm, CHD Expert provides a unique 2012 overview of the Canadian food service market landscape, specifically focusing on full service and limited service restaurants.

The economic environment is stabilizing in the U.S. and in Canada, which brings confidence for 2013. The foodservice industry is expected to steadily grow throughout the year in North America.

The Canadian restaurant industry roughly represents a tenth of the size of the U.S. industry and the market landscape looks increasingly similar across the border. The number of U.S. restaurant chains entering the Canadian market has been significantly growing during 2012.

The first noticeable difference between the U.S. and Canada is the number of limited service restaurants compared to full service restaurants. LSRs represent 40.8 percent of the restaurant industry in Canada, whereas LSRs account for 48.5 percent of the U.S. industry. Consumers tend to look for quicker and cheaper eating options, which explains why the LSR segment has been performing better than FSRs for the past few years. The LSR segment in Canada is expected to gain market share over FSR in the years to come.

When evaluating full and limited service restaurants by menu type, the following types of establishments hold the largest amount of market share in Canada and US:

While the Canadian food service market is substantially smaller than the U.S. market, the top three types of eating establishments are the same in both countries. However there is one noticeable difference between the two countries operator counts by simplified menu type, and it occurs between the fourth most popular menu types. In Canada Beverages rank at the fourth position, as opposed to Mexican in the U.S.

As Mexican food continues to increase in popularity in the U.S. this could become a trend that will soon reach Canada. Therefore it might behoove Canadian establishments to consider this growing menu type as they forecast into the future and attempt to project what consumers will be eating.

The other Asians menu type ranks at the fifth position in Canada, whereas in the U.S. hamburgers occupy that position. One of the explanations is that the Thai menu type has emerged as a favored ethnic cuisine in Canada during 2012. It is not surprising to see hamburgers ranked at the fifth position in the U.S. since it is America’s quintessential comfort food. “Establishments with varied menus hold the most market share,” stated Catherine Kearns, General Manager of CHD Expert. “This data shows that food service establishments who offer diverse menus attract more consumers as they appeal to wider populations and meet consumer preferences. For instance, TGI Fridays has seen an opportunity arise in Canada and entered the market during 2012. As we move into the New Year, existing and aspiring food service operators throughout Canada can consider adding new and varied dishes to their menus in order to meet diverse consumer preferences.

To learn more about these and other resources, contact Nicolas Watson by email: nwatson@chd-expert.com or call 312-768-6913.

 

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