Are you wondering why we see restaurant customer migration? “My mom madetwo dishes: Take it or Leave it.” Is aline made famous by comedian Stephen Wright? Today restaurants need to battle the 65 inch TV’s demand for time andattention. Brands must be multi-channel retailers or consumer will simply dialout. Does your restaurant provide options for the 65 inch TV Syndrome?
Take it or leave it has come and gone. Today all food consumers areempowered with choice; driven by preferences in flavor profiles, portion size,packaging and portability. Below are 5clues when considering if customer migration will include you’re restaurant in2013.
U.S. consumersunder the age of 25 spend an average of 40.9% of their food expenditures onfood away from the home The Food Institute reported May 11, 2012.
Americans ages23-34 spent 45.2% of food expenditures away from home the same report found.
Here is thekicker, those ages 75 and up spent the least at 31.8% all this and more can befound in The
Restaurants inFrance are increasingly offering “café gourmand,” a desert dish featuring anespresso and multiple small desserts on a single plate. Mix and Match bundling anyone is a key driverof retail success.
The U.S. Censusfound in 2012 that 50% of U.S. adults over the age of 18 are single.
We know where restaurant customers are going. Do you? Are you ready to build sales ans profits? The grocerant niche is filled with ready-2-eat and heat-N-eat fresh andprepared meal components. Around the worldconsumers are refocusing how, where and when they chose to buy food. Are youpositioned within your niche to build sales?
StevenJohnson is President of Tacoma, WA based Foodservice Solutions, with extensiveexperience as a multi-unit operator, consultant and brand/product positioning. Since 1991 Foodservice Solutions® of Tacoma, WA has been the globalleader in the Grocerant niche for more on Steven A. Johnson and FoodserviceSolutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant
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