At 4 PM: What’s For Dinner?

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81% of American consumers are unsure aboutwhat’s for dinner at 4 PM every day!
Your customers are just beginning to thinkabout what's for dinner. Eighty-one percent of American consumers are unsureabout what's for dinner; the opportunity is yours for the asking. Consumers arelooking for high quality ready to eat foods and ready to heat meals… I coinedthem as ready-2-eat and or heat-N-eat. Consumer trends point to this -what today's time starved consumer wants is to purchase meal components thatthey can bundle into a customized family meal that will please everyone withoutspending time cooking.
Food is Everywhere
At one time you purchased your food at the grocery store,channel blurring has created food to be everywhere! Consumers today have theopportunity to purchase high quality chef prepared ready-2eat and heat-N-eatfood from independent restaurants, grocery stores, chain drugstores (Walgreens)convenience stores, chain restaurants and non-traditional food retailers theilk of Amazon.com and food trucks. At the convergence of all of these new andlegacy meal component points of distribution you find the Grocerant niche.What is a Grocerant?The grocerant niche refers to prepared food that isportable, ready-2-eat or heat-N-eat food that is deemed "better for youfood". The consumers are finding grocerant niche food in grocery storedeli sections including Whole foods, Trader Joes, SafewayLifestyle stores, Central Market and Wegmans Market Café .Not to be left out, convenience store segment has grocerant pioneers in thebrand names of Wawa, Sheetz, Rutter's Farm Stores, and 7 Eleven. Finally chainrestaurants and independent restaurants around the world complete the circle ofgrocerants.Successful foodservice operators todayunderstand that differentiation in menu items and food products doesn't meandifferent, rather it means familiar with a twist; taking ordinary daily menuitems, adding contemporary relevance. Then presenting, brand positioning andpricing competitively; these are the universal footprints of success foundwithin the grocerant niche.
Consumers Want Food On Sale.
90 percent of people look for deals to get more value when making foodpurchases in new national research survey conducted by DiGiorno January 2013.
US consumers estimate thatrestaurant rewards program would increase their visit rate to a particularrestaurant by average of 35%, according to new study; 65% would recommendrestaurant more to others if that restaurant offered rewards program in a studyby LoyaltyPlus January 2013
US millennials seem to bespending more money than other generations when it comes to dining out,industry officials noted as reported by Ginia Bellafonte of the New York Timesas a percent of income January 2013.
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