Meat, Poultry & Seafood: Restaurant Trends and Opportunities focuses on five key aspects of restaurant menus: breakfast, burgers and sandwiches, entrees, 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.
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Executive Summary
Report Scope
Report Summary
Introduction and overview
Food safety, provenance and transparency
Breakfast
Burgers and sandwiches
Entrées
Seafood
International cuisines
Introduction and Overview
Meat and poultry usage trends
Per capita meat and poultry consumption on decline; fat consumption rises
Table Per-Capita Food Usage by Food Type, 1999-2013
Table Per-Capita Meat, Poultry and Fish/Shellfish Usage by Type, 1999-2013
Household meat and poultry usage trends reflect overall consumption trends
Table Meat and Poultry Household Usage by Protein Type, 2006-2015
Protein preferences and usage trends
Table Preference for Meat, Fish and Poultry Proteins by Demographic, 2016
Table Eating Less Read Meat and Poultry by Demographic, 2016
At-home usage more prevalent than restaurant usage
Table 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 Meat, Poultry and Seafood Menu Entrées on the Menu: Indexed Share by Entrée Category, 2015
Retail and restaurant pricing trends
Retail pricing trends give ham, turkey and chicken increasing price advantage
Table Meat and Poultry, Consumer Price per Pound by Type, 2006-2015
Restaurants manage beef pricing increases
Table Menu Prices: Beef Dishes by Type, 2011-2015
Meat alternatives on the move
A trend with momentum
Table Eating More Meatless/Vegetarian Meals These Days: By Demographic, 2016
Meat alternatives in more than a quarter of households
A choice that affects restaurant ordering preferences
Table 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 Food Preferences: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
Meat and poultry's role in experimenting with new cuisines
Table Tried New Cuisine with Beef, Poultry or Pork by Protein, 2016
Taking the restaurant experience home
Table Meat/Poultry Dishes: Preference for Eating at Home vs. Restaurant, 2016
Table Interest in Making Favorite Restaurant Meat/Poultry Dishes at Home, 2016
Food Safety, Provenance and Transparency
Consumer attitudes toward meat and poultry healthfulness
Food healthfulness is top of mind, but then again
Table 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 Concern About Restaurant Meat & Poultry Safety/Contamination: By Demographic, 2016
Health is a tricky word; organic and natural are not
Table Willingness to Pay More at Restaurants for More Healthful Meat and Poultry: By Demographic, 2016
Quality labels
Prime and Angus in the lead
Meat and poultry transparency very important
Keep it real
Animal welfare and sustainability
Feed them quality, taste and healthfulness
Organic and natural on the upswing
Table 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 Organic Foods Household Use by Food Type, 2011-2015
Usage tilts toward Hispanic, Generation X, and higher-income households
Table 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 Restaurant Brands Used Among Adults Having Organic Meat and Poultry in Household, 2015
Scratching beneath the surface: a multitude of marketing benefits
Going loco for local
Table Making an Extra Effort to Buy Local: Any Agree, Strongly Agree and Somewhat Agree, 2007-2015
Local in global context: It makes a difference
Breakfast
Implications and applications
Menu trends
Nontraditional meat getting more play at breakfast
Table Proteins on the Breakfast Menu, 2011-2015
Table Proteins on the Breakfast Menu: Breakfast Sandwiches, 2011-2015
Trends and themes
In Focus: Denny's
Table Denny's: Breakfast Introductions by Theme, 2015-2016
Table The Denny's Consumer: Usage Frequency by Demographic, 2015
Table The Denny's Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Table The Denny's Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Burgers and Sandwiches
Implications and applications
Menu trends
Burgers: moving beyond beef
Table Proteins on the Menu: Burgers, 2011-2015
Cold Sandwiches: unique ingredients
Table Proteins on the Menu: Cold Sandwiches, 2011-2015
Trends and themes
In Focus: Burger King
Table Burger King: Burger Introductions by Theme, 2015-2016
Table The Burger King Consumer: Usage Frequency by Demographic, 2015
Table The Burger King Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
In Focus: Subway
Table Subway: Sandwich Introductions by Theme, 2015-2016
Table The Subway Consumer: Usage Frequency by Demographic, 2015
Table The Subway Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Table The Subway Consumer: Usage Frequency by Food Healthfulness, Organic, Natural, Vegetarian and Food Adventurousness Attitudes, 2015
Entrées
Implications and applications
Menu trends
Beef entrées
Table Top Proteins on the Menu: Beef Entrées, 2011-2015
Chicken entrées
Table Top Chicken Entrées, 2011-2015
Pork entrées
Table Proteins on the Menu: Pork Entrées, 2011-2015
Trends and themes
In Focus: Applebee's Bar and Grill
Table Applebee's Bar and Grill: Entrée Introductions by Theme, 2015-2016
Table The Applebee's Consumer: Usage Frequency by Demographic, 2015
Table The Applebee's Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
In Focus: Outback Steakhouse
Table Outback Steakhouse: Entrée Introductions by Theme, 2015-2016
Table The Outback Steakhouse Consumer: Usage Frequency by Demographic, 2015
Table The Outback Steakhouse Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Seafood
Implications and applications
Menu trends: sustainability and sourcing
Fish entrées
Table Proteins on the Menu: Fish Entrées, 2011-2015
Shellfish entrées
Table Proteins on the Menu: Shellfish Entrées, 2011-2015
Trends and themes
In Focus: Red Lobster
Table Red Lobster: Entrée Introductions by Theme, 2015-2016
Table The Red Lobster Consumer: Usage Frequency by Demographic, 2015
International Cuisines
Menu trends
Across many international cuisines, chicken is the top protein
Table Top Proteins Used in Menu Entrées: By Type of International Cuisine, 2015
Table Top Entrée Proteins: Italian Cuisine, 2015
Table Top Entrée Proteins: Chinese Cuisine, 2015
Table Top Entrée Proteins: Mexican Cuisine, 2015
Trends and themes
In Focus: Olive Garden
Table Olive Garden: Entrée and Sandwich Introductions by Theme, 2015-2016
Table The Olive Garden Consumer: Usage Frequency by Demographic, 2015
Table The Olive Garden Consumer: Usage Frequency by Fast Food & Full-Service Restaurant Spend, 2015
Table 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
