QSR Magazine reports some quick-service restaurants aren’t just surviving, they’re thriving thanks to a delicate balance of operations, product offering, and marketing that can uplift a failing quick-serve and bring some success back to mall food courts. Quick-service restaurants need to commit to new marketing channels that align with consumer behaviors.
With the increase in voice-activated assistant usage, learn more about how these users grocery shop and dine.
Thirteen percent of American adults have used voice-activated assistants – such as Alexa, Cortana, Google Home/Assistant, or Apple’s Siri – in the past 30 days, according to the 8th annual AudienceSCAN study by SalesFuel. SalesFuel finds that users of these devices tend to eat out more frequently and have different grocery habits than the average adult.
SalesFuel announces the release of its 2017 AudienceSCAN survey results, delivering vital purchase intent and psychographic data for consumer marketers and sales forces across all industries. Now in its 8th year, this in-depth analysis of more than 18,000 U.S. adult (18+) consumers gives you the exclusive insight to better understand what’s in the hearts and
McCormick & Company released its McCormick Flavor Forecastå¨ Reveals Eight Flavor Trends For 2015, highlighting 8 trends that will shape the future of flavor. The report drives flavor innovation and exploration throughout the food industry and in kitchens everywhere.
Restaurants are shifting their business practices to introduce a greater number and wider variety of claims that reflect trending food concerns. According to Mintel Menu Insights, while the use of the term “organic” has declined, claims like “gluten free” are appearing more frequently on restaurant menus, posting a 200% increase between Q4 2010-13. And as operators try to signal that their offerings are unique, “signature” as an ingredient marketing claim grew 34%.
Snack consumption is on the rise, as half of today’s consumers (51%) say that they eat snacks at least twice a day, an increase from the 48% who said the same in 2012. And about a third of consumers (31%) told Technomic they’re snacking more frequently than they were just two years ago. Not only are consumers snacking more often, they’re broadening their definition of a “snack.”
Vegetable dishes are becoming more prevalent in restaurants today. Innovative operators are transforming super foods such as eggplant, cauliflower and zucchini into center-of-the-plate options. According to new research from Technomic, more than nine out of 10 consumers agree that menu items containing a full serving of vegetables are more healthy.