Restaurant consumers demand fresh ingredients, choice RESEARCH
Consumers want fresh ingredients and choice when they visit restaurants, finds new foodservice market research by The NPD Group, a global information company.
Although quality for the price is the top value driver for foodservice consumers, fresh ingredients is the second most important factor followed by choice, according to a recently released NPD study that models how much each value factor contributes to where consumers choose to eat.
To understand how different consumer groups define value, the NPD report entitled, "Defining Value: Where Consumers Choose to Eat Out," identified five segments among restaurant consumers, the largest of which are not driven by lowest pricing and deals. Two of the largest consumer segments, foodies and restaurant regulars, which together represent 58% of the market, care less about price and deals and more about the quality and freshness of their meal. Fresh ingredients and freshly prepared food are also strong motivators among fast-casual visitors.
Going beyond "top of mind" perceptions of value, like quality and freshness, consumers are most likely to say they want choice; and, about half say that, according to the NPD report. In the example of combo meals, almost two-thirds of consumers agree that "I'd rather have choice combo meals than pre-determined combo meals." While offering choices in combo meals is important across all key restaurant channels, consumers visiting fast casual, midscale/family dining, and casual dining restaurants are the most likely to seek choice.
"Quality remains the most important value driver when choosing restaurants and should be viewed as a cost of entry," said Bonnie Riggs, NPD Restaurant Industry Analyst. "Operators must go further, however, and deliver on customization and fresh ingredients as these are other important factors in the value equation."
Οι καταναλωτές επιλέγουν εστιατόριο ανάλογα με το πόσο φρέσκα υλικά χρησιμοποιούν.
Vitamin D halts autoimmune diseases
The term “Rheumatology” originates from the Greek term “revma” (“current”), a derivative of the verb “reo” (“circulate”) which designates a movement towards a direction. !
Higher salt intake may increase risk of CVD in those with kidney disease
A study published in JAMA shows that high sodium intake may increase the risk for cardiovascular disease (CVD) among patients with chronic kidney disease (CKD).!
Dietary fiber may play important role in ‘successful aging’
A study published in The Journals of Gerontology shows that eating the right amount of dietary fiber from breads, cereals, and fruits may protect against disease and disability as we age.!
Focus on Healthy Foods, Not Avoiding 'Bad' Ones, for Heart Health
Fewer heart attacks, strokes and deaths seen among those who follow Mediterranean-style eating plan. !