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Hot News and Trends Report in Foodservice and Retail

July 2010

Volume VII, Issue VI

TABLE OF CONTENTS TABLE OF CONTENTS

Foodservice Report Chicken on the Menu Chain Activity Chicken Trends Foodservice Trends C-Store Trends Retail Report Chicken News and Trends Retailer News Consumer News Channel Trends

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Issue Highlights In this issue, please look for these hot topics of special interest: Foodservice KFC to Repurpose Double Down as Doublicious Breakfast Accounts for 60% of Restaurant Growth Moms Plan to Eat Out Less, Bargain Hunt More C-Store Midday Dynamics

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Retail Meat-based Vitamin Linked to Lower Cancer Risk Reducing Merchandise Offerings is a Trade Off Research Digs Into the Minds of Consumers Thrifty Consumer Shopping Habits Likely to Continue Coupons Benefit Retailers, Too

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FOODSERVICE

Foodservice Report

TABLE OF CONTENTS FOODSERVICE

Chicken on the Menu

Section Contents Menu News

Page 6-18

Menu News -- 1 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Hardee's has rolled out new Hand-Breaded Chicken Tenders, made with white-meat chicken breast tenderloins dipped in a buttermilk and egg batter, rolled in seasoned flour and then fried. The tenders are available in three- and five-piece orders for $2.99 and $4.49, respectively, with a choice of honey mustard, creamy Buffalo or buttermilk ranch dipping sauces.

Hardee's encouraged guests to try its new Hand-Breaded Chicken Tenders by issuing a coupon. With the purchase of a five-piece order, the chain offered a free small order of french fries and Coke.

Muscle Maker Grill is now offering a variety of high-protein, fit meals, including:

Godfather--with grilled chicken breast, portobello mushrooms, roasted red peppers, reduced-fat mozzarella and fat-free balsamic vinaigrette, served over broccoli Yee-Ha! Grilled Chicken Wrap--with grilled chicken breast, turkey bacon, Western potatoes and zerocarb Southwest sauce Cajun Chicken & Penne Pasta--in a red-wine brown sauce, prepared with 100% whole-wheat pasta Oriental Chicken, Shrimp & Broccoli--served over brown rice

Glory Days Grill introduced its summer menu which offers limited-edition dishes including Chicken Parmesan Sandwich and Very Berry Chicken Salad.

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July 2010

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Menu News -- 2 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Sagebrush Steakhouse & Saloon promoted its Picnic for 4 offering in time for the Fourth of July. For $35, guests get the choice of two meats, the choice of two sides and a halfdozen brownie bites. Meat options include four chicken quarters, among others. T.G.I. Friday's encouraged guests to celebrate July Fourth with one of its new islandinspired summer dishes including its Captain Morgan Caribbean Conga-Line Chicken Sandwich. KFC is rolling out a more traditional version of its much-hyped Double Down bunless sandwich. The chain's new Doublicious sandwich features a fillet of Original Recipe chicken, Monterey Jack cheese, bacon and Colonel's Sauce on a sweet Hawaiian bread roll. A grilled version with a fillet of grilled chicken, Monterey Jack cheese, lettuce and honey-mustard barbecue sauce also will be available.

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Menu News -- 3 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Jack in the Box has launched its new Really Big Chicken Sandwich at participating locations chainwide. The limited time offering features two breaded chicken patties, lettuce, tomato, bacon, Swiss-style cheese and a mayonnaise-onion sauce on a bakery bun. Carl's Jr. rolled out a Teriyaki Chicken Sandwich as part of its Hawaiian Summer promotion. The new sandwich features a charbroiled chicken breast with teriyaki glaze, a charbroiled pineapple slice, Swiss cheese, lettuce, red onion, tomato and mayonnaise on a honey-wheat bun.

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July 2010

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Menu News -- 4 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Papa John's announced the three finalists in its Papa's Specialty Pizza Challenge. The pizza chain will feature the three finalist entries--The Big Bonanza, The Cheesy Chicken Cordon Bleu and The Workin' Fire--on its menu throughout August. Souplantation & Sweet Tomatoes launched a Summer Tropics menu featuring new and classic dishes with an exotic island twist. The seasonal menu includes tropically inspired soups, salads, sides and desserts. Soup choices include Island Coconut Chicken & Lime Soup and White Bean & Lime Chicken Chili. Taco Cabana rolled out its new Chicken Fajita Skillets. The offering is made with whitemeat chicken, grilled peppers and onions served on top of a layer of melted asadero cheese. The skillet is topped with more asadero cheese and served with tortillas. Jimboy's Tacos announced its new Garden Fresh Tacos and Burritos, available in three versions including Chipotle Chicken. Montana's Cookhouse has introduced two new barbecue sauces--chipotle honey and cracked black pepper--for ribs and rotisserie chicken.

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July 2010

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Menu News -- 5 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Applebee's Neighborhood Grill & Bar intoduced three new Sizzling Entrées, including The Sizzling Chicken with Spicy Queso Blanco which includes chicken breast on top of sautéed caramelized onions and red and green peppers, all topped with a spicy queso blanco. Chick-fil-A has launched its spicy Chicken sandwich at stores nationwide. Priced at $2.99, the new sandwich features hand-breaded chicken seasoned with a blend of several peppers, cooked in the style of the chain's classic pressure-fried chicken, and served on a toasted bun with two pickles. A deluxe version with lettuce, tomato and pepper Jack cheese sells for $3.59. Bakers Square expanded its range of Perfect Pitas with four new options including Chicken Caesar, Fajita, Honey-Mustard Club and Stir-Fry varieties. They also introduced Pesto Chicken Pita which is grilled pesto chicken, melted mozzarella cheese, cucumber, tomato and feta cheese folded inside a grilled pita.

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Menu News -- 6 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Boston Market launched a new line of Market Sliders. The mini sandwiches are priced at $3.99 for a three-piece order or $5.99 for a combo of three sliders, a regular side and a drink. Choices include the BBQ Chicken & Cheddar which is seasoned rotisserie chicken, barbecue sauce and aged Cheddar cheese. Country Kitchen added several new breakfast, lunch and dinner options as part of its limited-time Southern Country Comfort menu promotion. Available at participating locations, the promotional menu includes:

Dixie Skillet--scrambled eggs, peppers, onions, pieces of fried white-meat chicken, country gravy diced tomatoes and cheese over seasoned potatoes, served with choice of toast, bagel, English muffin or two pancakes. Chicken-Fried Chicken & Eggs--a seasoned and breaded white-meat chicken fillet fried until golden and covered with country gravy, served with two eggs, seasoned hash browns and choice of toast, bagel, English muffin or two pancakes. Chicken & Biscuits Dinner--split Southern-style biscuits topped with chicken-and-vegetable gravy and served with vegetable of the day. Boneless Wing Dings®--boneless white-meat chicken that's breaded, fried and served in a choice of Louisiana Lightning, BBQ or Country Gravy sauce.

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July 2010

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Menu News -- 7 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Del Taco added Big Fat Crispy Chicken Tacos. The limited-time offering features a crispy breaded chicken strip, lettuce, tomato, Cheddar cheese and ancho-chile sauce folded inside warm flatbread with optional ranch sauce on the side. The tacos are available at participating locations for the promotional price of two for $4. Farmer Boys has introduced a new Sourdough Chicken Avocado Sandwich. The limitedtime offering features flame-broiled chicken breast, hickory-smoked bacon, provolone cheese, lettuce, tomato and California avocado between two slices of grilled garlic sourdough bread. Longhorn Steakhouse debuted a limited-time specials menu including Citrus Grilled Chicken--grilled chicken breast topped with oranges and a tangy citrus glaze, served with a choice of side. Manhattan Bagel is featuring a Chicken Chipotle Salad. The new salad features grilled chicken and tortilla chips atop mixed greens, Southwest corn-and-black-bean salsa and chipotle dressing. McAlister's Deli rolled out a new Savannah Chopped Salad for a limited time. The springinspired salad, available at participating locations, features grilled chicken, dried cranberries, honey-roasted almonds, Gorgonzola cheese, tomatoes and cucumber tossed with greens in a sherry-shallot dressing.

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Menu News -- 8 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Mellow Mushroom introduced a new pizza for summer--the Maui Wowie. The Hawaiianinspired pie features a tangy pesto base topped with jerk chicken, ham, bacon, banana peppers and pineapple. Olive Garden added two entrées featuring crespelle (Italian-style crêpes). Both of the new dishes start with oven-baked Italian crêpes filled with five Italian cheeses. Five Cheese Crespelle with Chicken is topped with herb-marinated chicken and mushrooms sautéed in a garlic cream sauce. Original Roadhouse Grill rolled out a tropically themed menu of Aloha Specials. The promotional menu features Hana Highway Chicken--boneless grilled chicken breast basted in Kona-infused teriyaki barbecue sauce, ladled over rice and topped with smoked ham, Jack cheese and a slice of grilled pineapple, served with a choice of side. Potbelly Sandwich Works added two new entrée salads featuring grilled all-natural chicken breast. The new made-to-order salads are Uptown, with grilled chicken, grapes, apple, dried cranberries, candied walnuts, blue cheese and red onion, and Farmhouse, with grilled chicken, hard-boiled egg, bacon, blue cheese, tomato, cucumber and red onion.

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Menu News -- 9 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Technomic Information Services

Date: June 2010

Taco Bell introduced a new value-led offering called $2 Meal Deals. The $2 bundles feature a choice of a Beefy 5-Layer Burrito, Gordita Supreme, Grilled Chicken Burrito or Double Decker Taco served with a bag of Doritos chips and a medium soft drink. The $2 Meal Deals are available for a limited time at participating locations. Taco Time expanded its menu with summertime food and beverage additions, including two new chicken burritos. The new burritos are Chipotle Ranch Chicken Burrito and Mango Habanero Chicken Burrito.

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Menu News -- 10 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: FastCasual.com

Date: June 29, 2010

Taco Cabana has a limited time offer of Chicken Fajita Skillets. The dish starts with white asadero cheese melted in a hot fajita skillet and layered with peppers, onions and seasoned, all-white-meat chicken breasts that have been grilled over an open flame and sliced. Fresh asadero is sprinkled on top of the sizzling skillet, and the whole dish is served with fresh, handmade tortillas.

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July 2010

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Menu News -- 11 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: QSR.com

Date: June 2010

Wendy's is launching a new line of premium salads after successfully testing the menu items in several markets. The latest upscale salads are Apple Pecan Chicken, Baja, BLT Cobb, and Spicy Chicken Caesar. Each features high-quality, brand-name ingredients along with all-natural, preservative-free dressings.

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July 2010

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Menu News -- 12 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Food Business News Weekly

Date: June 25, 2010

Burger King Corp. announced that its Tendergrill Chicken Sandwich will now be served on a toasted ciabatta bun made with whole grains providing less calories, fat and sodium compared to the previous offering.

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Menu News -- 13 of 13

FOODSERVICE

Focus: Menu Activity for Chicken Publication: Meatingplace

Date: June 17, 2010

Quick-service chicken chain Church's Chicken has announced the debut of Church's Wild Wings in both traditional and boneless varieties. The wings are available with a choice of five sauces: Honey BBQ, Buffalo Hot, Buffalo Medium, Sweet & Spicy and Chili Lime. Menu price is $2.99 for six wings. Consumers also can sample two wings for $1 when they make any regular purchase. Casual-dining burger chain Red Robin announced its new menu, which includes pastas as well as classic burgers, is now available at the majority of its locations. The new menu features pastas such as Grilled Chicken Psto Pasta and Grilled Chicken Alla Caprese.

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July 2010

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TABLE OF CONTENTS FOODSERVICE

Chain Activity

Section Contents KFC Gives Away Free Meals to Fans KFC to Repurpose Double Down Pollo Tropical Launches Fitness Program Denny's AARP Pact is Generating Results Restaurants Struggle Hardee's Offers Hand-Breaded Chicken Page 20 21 22 23 24 25

KFC Gives Away Free Meals to Fans

FOODSERVICE

Focus: Chain's "so good" campaign is the cornerstone. Date: June 2010 Publication: Technomic Foodservice Digest

KFC gave away free meals to 5,000 of its fans across the U.S. as part of a social-media contest. Launched in celebration of the chain's new so good marketing tagline, the contest asked participants to describe why their community is so good KFC selected one community from each of the 50 states for distribution of 100 free $5 Big Crunch Boxes. On June 14, the chain posted a secret password for each of the 50 cities on its social media sites. On June 17, the first 100 guests in each chosen community who presented the password at a KFC counter received the free meal.

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July 2010

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FOODSERVICE

KFC to Repurpose Double Down as Doublicious Sandwich

Focus: Buzz-worthy, bunless meu item will now get a bun. Publication: QSRweb.com Date: June 25, 2010

KFC is hoping to leverage the traction it gained from buzz over its Double Down sandwich with a new but similar offering. The new sandwich, known as The Doublicious, will feature the same ingredients of the Double Down but this time with a bun, specifically a sweet Hawaiian Bread bun.

The Original Recipe Doublicious includes an Original Recipe fillet topped with bacon, Monterey Jack cheese and Colonel's Sauce. The Grilled Doublicious is a grilled fillet topped with Monterey Jack cheese, lettuce and honey mustard BBQ sauce.

The sandwiches are planned for launch in July.

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July 2010

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Pollo Tropical Launches Fitness Program

FOODSERVICE

Focus: "21 Days to a New You" fitness promotion features menu items. Date: June 2010 Publication: QSRMagazine.com

Pollo Tropical has teamed up with popular media personality and nutritionist "Dr. Jo" Lichten to create the Pollo Tropical 21 Days to a New You meal plan that is being described as a how-to guide to body toning and healthier eating. The 21 Days to a New You Pollo Tropical site is a link to a daily calorie count diary, as well as links to nearby walking clubs. Some of the menu items cooked into the plan include the Pollo Tropical signature grilled chicken, grilled chicken chipotle sandwich, Caribbean chicken soup and wraps such as the Chicken Caesar Wrap.

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July 2010

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Denny's AARP Pact is Generating Results

FOODSERVICE

Focus: Exclusive discounts available to members. Publication: MediaPost

Date: June 16, 2010

Denny's says it is seeing "excellent" results thus far from its new program offering exclusive discounts to nearly 40 million AARP members. Members who show their AARP cards at participating Denny's locations nationwide on any day of the week between 4 and 10 p.m. are eligible to receive 20% off the total check amount for themselves and their guests. In addition, the card entitles AARP members and their guests, on a 24/7 basis, to a standing price of $1 for a cup of coffee.

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Restaurants Struggle

FOODSERVICE

Focus: With unemployment high, customers still look for deals. Date: June 22, 2010 Publication: Wall Street Journal

Chains are struggling to wean customers from the steady diet of deals they have offered in recent years, underscoring the fragility of the industry's recovery at a time of high unemployment. With unemployment at 9.7%, consumers may still need deals to get them to eat out. But as industry sales take longer than expected to bounce back, restaurants are left with fewer places to cut costs. Some restaurants are offering new kinds of deals that they hope will have less impact on their bottom lines. For example, Chili's cut what was viewed as an aggressive "3 for $20" deal of two entrees and a shared appetizer and dessert, offering instead an entree and appetizer for $9.99.

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July 2010

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Not So Fast: Hardee's Offers Hand-Breaded Chicken

FOODSERVICE

Focus: New tenders are hand breaded in the kitchen. Publication: NRN.com

Date: June 14, 2010

Hardees has added new strips to its menu, made with chicken breast tenderloins that are dipped in an egg and buttermilk batter and coated with a seasoned flour mixture in the restaurant's kitchen before being fried. The company says that its Hand-Breaded Chicken Tenders are a lot more work to make than the pre-cooked, frozen ones but consumers will notice the difference in quality and keep coming back for more.

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TABLE OF CONTENTS FOODSERVICE

Chicken Trends Section Contents Birds Flock to the Menu Page 27

Birds Flock to the Menu

FOODSERVICE

Focus: Chicken offers center-of-the-plate value. Publication: Restaurant Business/Food Service Buyer Date: June 2010

Poultry items offer greater value than red meat as operators look at center-of-the-plate menu items. Chefs, operators and consumers all perceive poultry as a value protein. Furthermore, chicken lends itself to many preparations and flavor profiles and can fit into many menu categories ­ from appetizers to sandwiches, salads, pizza and more. The USDA predicts that while beef and pork prices may go up 10-15% but chicken prices should rise by only 5-10%. For this reason, continued high demand for chicken is expected to continue at least through the rest of the year.

July 2010

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TABLE OF CONTENTS FOODSERVICE

Foodservice Trends

Section Contents Restaurants Ready for Summer Travelers School's Out, But Restaurants Are In Page 29 30

A Foodservice Segment Benefitted from Recession

Good and Hungry Breakfast Accounts for 60% of Restaurant Growth What They Want From the Drive-Through Plan Now for Coming Menu Transparency Moms Plan to Eat Out Less, Bargain Hunt More Luring Back Weary Diners

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Meaty Masterpieces at U.S. Airports

Ballpark Food Continues to Upscale

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Restaurants Ready for Summer Travelers

FOODSERVICE

Focus: Chains target families on the road with summer promotions. Date: June 25, 2010 Publication: NRN.com

Restaurant operators at roadside chains including Cracker Barrel Old Country Store & Restaurant and Denny's say they are ready for the summer vacation season to heat up, as consumers hit the road. Analysts say there is pent-up demand for travel and vacation, and traveling diners will be looking for even greater bang for their buck. A majority (66%) of consumers responding to a Harris Poll said they plan to take a leisure trip this summer and most (54%) plan to seek out less expensive food items at restaurants when they travel. That figure is down a bit from the 60 percent who said they would keep it cheap at restaurants last year. Operators are offering a variety of promotions to target families on vacation:

Kids-Eat-Free promotions. Value meals priced from $2 to $8. Summer specials and menu innovations.

July 2010

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School's Out, But Restaurants Are In

FOODSERVICE

Focus: Research suggests family-style restaurants are well positioned to profit. Date: June 30, 2010 Publication: Restaurant-Hospitality.com

Recent research from sources including Market Force and Technomic suggest that consumers' attitudes toward spending have become more optimistic. Furthermore, familystyle restaurants are well-positioned to profit from the more positive outlook.

One in four consumers surveyed said they expect to dine in restaurants more frequently this summer. More than two-thirds of consumers said they would be highly likely to visit a family-style restaurant when they are looking for an affordable, sit-down meal. Analysts suggest that restaurants should leverage marketing messages around value, service and ambiance when targeting their promotions at certain consumer groups.

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A Foodservice Segment Benefitted from Recession

FOODSERVICE

Focus: Fast casual chains benefit as consumers trade down. Date: June 25, 2010 Publication: Meatingplace

Though the recession took a toll on most restaurant sectors in 2009, fast-casual chains benefited from consumers trading down from full-service restaurants, according to a new study by foodservice consultancy Technomic. Technomic reported that 2009 sales for its Top 100 fast-casual chains reached $17.5 billion, a 4.5 percent increase over 2008, and units grew by 4.3 percent to 14,777 locations. Other findings from the research include:

Panera Bread/Saint Louis Bread Company remained the leader of the fast-casual subsegment overall, with 2009 sales of nearly $2.8 billion, a 7.1 percent increase over 2008. U.S. units increased by 4.3 percent to 1,304 stores. Chipotle held on to the No. 2 spot, growing sales 13.9 percent to $1.5 billion, and U.S. units by 14.2 percent to 955 locations. The fastest-growing menu categories among the Top 100 fast-casual chains were Hamburger (up 16.7 percent), Asian/noodle (up 6.4 percent) and Mexican (up 6.3 percent). Bakery Café/Bagel was the most prevalent type of fast-casual chain, jumping from 17 percent to 21 percent of the Top 100 in 2009. Mexican and Other Sandwich (not Hamburger) were the second and third most common menu categories. Bakery Café/Bagel remained the largest of all fast-casual clusters, generating $4.8 billion in U.S. sales in 2009. Mexican and Chicken rounded out the top three, with total sales of $3.8 billion and $2.5 billion, respectively.

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Good and Hungry

FOODSERVICE

Focus: More than menus need to be revamped if fast-food firms want growth. Date: June 17, 2010 Publication: The Economist

The fast-food industry faces more pressure from regulators at a time when it is already adapting strategies in response to shifts in the global economy. Trading down occurred when customers who could no longer afford to eat at casual restaurants ate at fast-food companies instead, which benefited QSR chains. Discounts and meal deals further boosted traffic. As a result, fast-food chains have weathered the recession better than their pricier competitors. In 2009 sales at full-service restaurants in America fell by more than 6%, but total sales remained about the same at fast-food chains. But many chains have seen sales fall. In a severe recession, while some people trade down to fast food, many others eat at home more frequently to save money. And smaller chains are challenged to compete with global brands who run heavy advertising. Some additional challenges facing the industry:

Fast-food firms have offered healthy options, like salads and low-calorie sandwiches, but in a national fight on obesity, regulators are likely to impose tighter health restrictions, especially upon meals targeted to children.

Industry Insight Analysts expect the fast-food industry to grow modestly this year. But the downturn is making quick service chains rethink their strategies. Many companies are now introducing higher-priced items to entice consumers away from $1 specials. KFC, a division of Yum! Brands, which also owns Taco Bell and Pizza Hut, has launched a chicken sandwich that costs around $5. And in May Burger King introduced barbecue pork ribs at a hefty $7 for eight.

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July 2010

Breakfast Accounts for 60% of Restaurant Growth

FOODSERVICE

Focus: Eighty percent of breakfast meals were purchased at QSRs. Date: June 28, 2010 Publication: Foodservice.com

Breakfast accounted for nearly 60 percent of the restaurant industry's traffic growth over the past five years, according to new research by The NPD Group. NPD reported that for the year ending March 2010, more than 12 billion breakfast meals were served at U.S. restaurants, of which 80 percent were purchased from QSRs. Since 2005, breakfast traffic increased on average two percent per year, compared to lunch visits that were flat, and dinner traffic that dipped 2 percent per year.

According to NPD's Crest Report, the breakfast items are most highly consumed at restaurants by consumers age 35-49.

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What They Want From the Drive-Through

FOODSERVICE

Focus: Speed and accuracy are important. Publication: QSR

Date: June 16, 2010

A recent focus group completed for QSR magazine found that drive-thru consumers still demand speed and accuracy from quick serves, but that new technologies and a personable nature might provide operators with a leg up over their drive-through competitors. Strong customer service was important to the focus group. Most participants agreed that they like to be prompted when first visiting a drive-through; want a smiling, friendly employee; and want an appropriate amount of condiments and napkins without having to ask for them.

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Mintel: Plan Now for Coming Menu Transparency

FOODSERVICE

Focus: Chains will soon post nutritional information. Publication: MediaPost

Date: June 18, 2010

New Mintel research indicates that for restaurant operators, the good news about the new federal requirement that will require chains to post calorie and nutritional information for menu items is that most restaurant patrons are enthusiastic about the coming transparency, effective in 2011. The menu labeling language included in the new health-care bill will require posting calorie counts on menus, menu boards and drive-throughs, and providing other nutritional information on request. Exemptions include items that will be on the menu for less than 60 days and customized orders. Diners continue to be torn between a desire to eat healthier meals and their longinculcated taste preferences for foods that are often high in calories, fat and sodium.

Nearly 60% of Mintel's survey respondents say that, when they're going out to dinner, they want something that "tastes great, but just 23% claim to want to eat a healthy meal.

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Moms Plan to Eat Out Less, Bargain Hunt More

FOODSERVICE

Focus: Mintel study shows Moms want great deals on good, basic food. Date: June 12, 2010 Publication: FastCasual.com

Moms plan to eat out less frequently this year than they did last year, with budgets taking precedence over nutrition, according to a new survey. 63% of moms plan to make easy-to-prepare meals at home more often this year, while 34% plan to make more elaborate meals at home. 44% of moms buy healthier food at the grocery store at least once a week. More than half (53%) say they will buy healthier food at the store more often this year than last year. When moms consider ordering healthy food options at a restaurant, low calorie, low sugar, low carb or low sodium are not the strongest consideration factors. Two-thirds of moms would be happy just ordering more vegetables, fruit and lean meat.

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July 2010

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Luring Back Weary Diners

FOODSERVICE

Focus: Restaurants look to snacking to give business a boost. Date: June 14, 2010 Publication: Adweek

Research by Mintel has also noted strong interest in snacking, and a bulletin last month from this research firm declared that "snacking is the new way to order at restaurants," with the phenomenon evident in restaurant categories ranging from fast food to fine dining. It identified the period 3 p.m. to 6 p.m. as prime time for snacking out. This is often an occasion for people to indulge themselves, with 52 percent of Mintel's respondents going for an "indulgent" snack, vs. 32 percent seeking a "healthy" one. Burgers and chicken sandwiches are a strong trend as the afternoon snack.

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July 2010

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Meaty Masterpieces at U.S. Airports

FOODSERVICE

Focus: Foodservice at U.S. airports has become a bright spot. Date: June 8, 2010 Publication: Meatingplace

According to the travel blog, Jaunted, foodservice available at the airport terminal is the one bright spot of the airport layover. Jaunted recently highlighted the five best U.S. airports for fast food and each of the selections centered around meats. Some of the top airports:

Austin-Bergstrom for Texas barbecue from Salt Lick Bar-B-Que Hartsfield-Jackson for Chick-fil-A's classic fried chicken sandwich Memphis International Airport for Interstate Bar-B-Que

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July 2010

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Ballpark Food Continues to Upscale

FOODSERVICE

Focus: Concessionaires pile on gourmet foods. Publication: Food Management

Date: June 2010

Concession stands at major league ballparks are continuing to expand in quality and variety. The four main major league concessions operators each have rolled out special new products and services for baseball fans this summer. Examples of the new products include:

Dedicated gluten-free concession stands. Partnerships with noted culinary organizations like the Food Network. Unique menu items such as the Chicken and Waffle sandwich currently being introduced. Health conscious offerings like a low-fat, high-fiber cajun chicken wrap.

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July 2010

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TABLE OF CONTENTS FOODSERVICE

C-Store Trends Section Content Convenience Stores Go After Fast-Food Diners More for Their Store East Meets West Filling Tanks, Bellies Midday Dynamics Page 41 42 43 44 45

Convenience Stores Go After Fast-Food Diners

FOODSERVICE

Focus: C-stores add more food, challenging fast food. Date: June 20, 2010 Publication: Reuters.com

U.S. convenience stores are challenging fast-food restaurants with expanded food offerings. The new foodservice items helped c-store sales grow 1.5 percent in 2009 to about $10.4 billion, excluding inflation, according to Technomic. Long-term unemployment has prompted cash-strapped consumers into "trading down" to convenience stores.

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July 2010

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More for Their Store

FOODSERVICE

Focus: College convenience stores are growing as a dining outlet. Date: June 2010 Publication: Food Management

The college convenience store is now growing as a dining outlet and revenue generator for the school dining department through the sale of high-volume impulse items like snacks and beverages. Some of the unique items that successful on-campus convenience store operators are launching include:

Burritos, wraps and nachos Gourmet salads to order Chicken fajitas and quesadillas Rotisserie chicken stations

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July 2010

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East Meets West

FOODSERVICE

Focus: Noodle and rice dishes make for convenient ethnic offerings. Date: June/July 2010 Publication: FARE

Ethnic dishes, whether fusion style that blurs the flavor lines of Asian and Indian dishes or authentic offerings that are true to traditional style, are popular with operators looking for convenient fare. Ideas for Asian Grab & Go foodservice include:

Pho Bars where customers can serve themselves bowls of the popular soup to go Noodle Bars, similar to traditional baked-potato bars Cook-Your-Own Rice Bowls using flameless induction cook-tops Blending authentic exotic flavors, such as Indian spices, with the foods of local customers

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July 2010

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Filling Tanks, Bellies

FOODSERVICE

Focus: Many gas station owners turn to food to improve revenue. Date: June 24, 2010 Publication: Chicago Tribune

A trend has been identified among urban gas stations where made-to-order meals are being served up, as slim profit margins on gasoline have forced owners to search for new ways to make money. Company owned stations, including 11 percent of Chevron Corp's stations, have food operations inside run by chains such as Subway or McDonald's. More privately owned stations are going beyond chain restaurants to add their own individualized delis and grills. Station owners tend to bring in traffic for the purchase of gasoline, and augment profits through foodservice that is a cut-above. Several Chicago area gas stations have found unique ways to stand out:

A lounge with leather couches and crown molding where daily specials include made-to-order pizza Better food fare such as madeto-order salads Fresh, high-quality sandwiches

44

July 2010

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Midday Dynamics

FOODSERVICE

Focus: A progress report on c-stores top menu categories. Date: June 2010 Publication: CSP

CSP looked at the top lunchtime menu categories at c-store:

Sales of roller grill items such as hotdogs and Tornados were flat, year over year. These items are recession friendly and are considered to be a good value. Lunchtime pizza sales saw 6% sales growth. The addition of specialty pizzas, like Buffalo chicken pizza, is expected to be key to capturing new market share. Sales of whole pies is also expected to fuel the category. In the sandwich category, burgers and chicken sandwiches saw big lunchtimes sales growth. However, traditional sandwiches such as lunchmeat and deli salads saw only modest gains.

· · Some experts think slow traditional sandwich sales are due to customers coming in for snacks but skipping lunch altogether because they brown-bag it or miss lunch. Another analyst view is that there is increased focus on traditionally smaller categories and new product launches.

45

Source: NPD Group/CREST

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July 2010

RETAIL

Retail Report

RETAIL

Chicken News and Trends Section Contents New Chicken Products: Fresh New Chicken Products: Deli New Chicken Products: Frozen Research Scans Grocery Prepared Food Meat-based Vitamin Linked to Lower Cancer Risk Page 48 49 50 51 52

New Chicken Products: Fresh

RETAIL

Focus: Recent new product introductions Publication: Various

Date:

Pilgrim's Pride has introduced Fresh from Florida in the state of Florida, a branded line of chicken that capitalizes on consumer demand for products that are produced locally. All of the chicken included in the program is raised in Florida and processed at the company's facility in Live Oak. (FoodBusinessNewsWeekly.com) A brand of smoked sausage introduced Chicken Hardwood Smoked Sausage. (The National Provisioner) A new uncured, gluten-free chicken bacon has been introduced. (The National Provisioner)

48 July 2010

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New Chicken Products: Deli

RETAIL

Focus: Recent new product introductions. Publication: Various

Date: June 2010

A producer of sliced deli meats has introduced several new flavors of deep fried flavored deli meats that let families indulge in a tasty, savory option while maintaining nutritious eating habits. Varieties include Buffalo Style Chicken. (Food Business News)

49 July 2010

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New Chicken Products: Frozen

RETAIL

Focus: Recent new product introductions Publication: Various

Date: June 2010

A line of frozen meals packaged in "steaming pouches was introduced. The new entrees, each under 300 calories with a suggested retail price of $3.99, include:

Chicken Alfredo, featuring white meat chicken with penne pasta, broccoli and carrots in Alfredo sauce. Chicken Margherita, with white meat chicken, penne pasta, tomatoes, red bell peppers, spinach and mozzarella cheese in a balsamic sauce. Garlic Chicken, featuring white meat chicken with bowtie pasta, asparagus, broccoli and carrots in a creamy garlic Parmesan sauce. Sweet & Spicy Ginger Chicken, with chicken tenderloins, Udon noodles, broccoli, carrots, red peppers and water chestnuts in a sweet-and-spicy ginger sauce. (Food Business News)

A manufacturer of frozen entrees, has introduced Kung Pao Chicken with Lo Mein noodles. (RFF Retailer) New flavors were introduced in a line of leaner, ready-made sandwich meal solutions. Chicken Bacon Dijon and Chipotle Chicken are now available. (Food Business News)

50 July 2010

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Research Scans Grocery Prepared Food Scene

RETAIL

Focus: Chicken remains number one. Publication: Meatingplace

Date: June 24, 2010

Chicken remains the No. 1 prepared food consumers buy from retail outlets, according to research presented at the Technomic Restaurant Trends & Directions conference. Chicken makes up just under half of prepared food lunch and dinner purchases at grocery stores, according to data from Technomic's RMS Consumer Survey.

The majority (53 percent) of that chicken is prepared rotisserie-style, and grocery stores are branching out into new flavor profiles for the popular roasted poultry, including sea salt and lemon rosemary thyme. Rounding out chicken sales, fried chicken comes in at 20 percent, with wings and fingers following at 8 percent and 5 percent, respectively.

Grocery stores are paying a lot more attention to their prepared food sections, renovating those areas of their stores and trying to draw in consumers with bundled deals aiming to balance value and quality.

51 July 2010

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Meat-based Vitamin Linked to Lower Cancer Risk

RETAIL

Focus: Vitamin B6 and methionine found in poultry. Publication: Meatingplace

Date: June 22, 2010

A recent study found significantly lower levels of lung cancer in people whose blood contained higher amounts of compounds found in poultry and meat. Regardless of smoking habits, people with above average amounts of vitamin B6 and methionine (an amino acid) in their blood faced less than half the risk of developing lung cancer as compared with participants with below average levels. Vitamin B6 and methionine is found in poultry and meats.

52 July 2010

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RETAIL

Retailer Trends

Section Contents Target Beefs Up its Food Aisles

Compostable Meat Trays Reducing Merchandise Offerings

Page 54

55 56 57 58

Retailer News Quality Key to Walmart' Success in Meat

CVS Expands Grocery Aisles

Target Beefs Up its Food Aisles

RETAIL

Focus: Groceries are in, gardening out at Target. Publication: Orlando Sentinal

Date: June 27, 2010

Target is adding meat, fresh fruits and vegetables, and packaged baked goods to its stores. The chain says it's feeding the demands of its customers, who want increased convenience. Adding meat, fruits and vegetables is expected to lure existing customers into the store more frequently, as consumers tend to shop for food items several times per week. One of the challenges Target will face lies in the fact that groceries don't generate as much profit as general merchandise, partly because they have to be replaced so often. The heavy turnover of produce and meat requires more work ­ and often, more employees ­ to keep the shelves stocked and neat.

54 July 2010

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Metropolitan Market Unveils Compostable Meat Trays

RETAIL

Focus: Trays are made from 100 percent corn. Publication: Foodmarket.com

Date: June 23, 2010

Metropolitan Market chain has introduced a compostable meat tray. The chain says its Seattle stores are the first in the nation to introduce a completely compostable tray for fish, poultry and other meats. The trays are made from 100 percent corn and take only two months to decompose.

55 July 2010

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Reducing Merchandise Offerings is a Trade Off

RETAIL

Focus: Consumers expect to find the products they want. Date: June 15, 2010 Publication: Reuters.com

Cutting back on the number of items retailers offer can help companies such as Kroger, SUPERVALU and Wal-Mart save money. But, there is the risk that consumers will take their shopping elsewhere if they can't find the products they want. According to Nielsen, 7 percent of shoppers who did not find the specific item they were looking for said they would leave a store without buying an item in the category. More importantly, some shoppers said they would would leave without buying anything.

56 July 2010

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Quality Key to Walmart's Success in Meat

RETAIL

Focus: Analyst shares insights into big-box retailers' expansion into grocery. Date: June 14, 2010 Publication: Meatingplace

With Wal-Mart and Target ramping up their perishable food offerings, Meatingplace asked food industry consultant Jeremy Diamond, of the Diamond Group in Baltimore, to discuss the implications for the meat industry.

Since the meat department is a big profit center, if stores like Walmart can convince the consumer their meat is a good product that is cheaper, they will gain strong profits.

57 July 2010

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RETAIL

CVS Expands Grocery Aisles in Latest Attempt to Compete With Supermarkets

Focus: Store pursues "channel blurring." Publication: Patriot Ledger Date: June 7, 2010

Chains such as CVS are adding larger grocery aisles in an attempt to lure shoppers. The changes are designed to tap into customers' desire for quick shopping trips. Groceries are the third-largest sales category at drugstores, exceeded only by prescription drugs and health products, according to the Alexandria, Va.-based National Association of Chain Drug stores.

58 July 2010

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RETAIL

Consumer Trends

Section Contents Page

Store Labels Outperforming National Brands

Research Digs Into Mind of Consumers Thrifty Consumer Shopping Habits Continue No Ice Age in Frozen Foods

60

61 62 63 64 65 66

Retail Hispanic Food Market on the Rise Consumer Trends Mintel on Latinas: Not Who You Think They Are

Maximizing Meat Dollars

Store Labels Outperforming National Brands

RETAIL

Focus: Private label products are well liked by consumers. Date: June 29, 2010 Publication: Marketing Daily

Private-label sales, fueled by high-quality generics from such chains as Target, Safeway, Kroger and Whole Foods Markets, are gaining market share against national brands. Symphony IRI reports that consumers are increasingly likely to buy these store brands -and the more categories they try, the more likely they are to be satisfied. Currently, 99% of U.S. households purchase at least one store brand regularly, 83% are wiling to try a private brand at least once, and 75% of store-brand shoppers purchase 30 or more categories each year.

The most affluent shoppers are the fastest-growing fan group, with households earning $100,000 showing the most growth in the first quarter of this year.

July 2010

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Research Digs Into Mind of Consumers

RETAIL

Focus: Consumers are getting tired of frugality. Publication: Meatingplace.com

Date: June 28, 2010

Consumers are getting tired of being frugal, according to data presented last week at the Technomic Restaurants Trends & Directions conference. A Technomic analyst called the phenomenon "frugality fatigue. Across income cohorts, restaurants have been the No. 1 item trimmed from budgets, according to Technomic's research compiled between 2008 and May 2010. Most consumers (79 percent) report visiting restaurants or ordering takeout less frequently than they used to. This trend has led to some new opportunities for restaurants:

Brands such as California Pizza Kitchen and P.F. Chang's have extended into retail with frozen products Some restaurant chains actually have been promoting large portion sizes that allow consumers to take home leftovers.

Consumers miss restaurants and more carefree grocery spending. When asked what they would do first when their income goes back up

37 percent said they'd like to spend a little more at the grocery store. 60 percent said they would come back to restaurants. Expect consumers to want the experience to be worth the money. The reasons that they missed dining out weren't price-driven; they were experience-driven and service-driven.

61 July 2010

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Thrifty Consumer Shopping Habits Likely to Continue

RETAIL

Focus: Consumers have learned to get by on less. Publication: Meatingplace

Date: June 24, 2010

After two years of cutting corners due to the recession, consumers have learned to get by with less and say they will continue to practice thriftiness at least for the next six to 12 months and perhaps well beyond that, according to a new report by market research firm the NPD Group. Among the thriftier behaviors consumers say they will do more often over the next six months are:

Decreasing spending on groceries, especially those with household incomes under $35,000. Using coupons for food and beverage items from newspapers or magazines. Stocking up on foods and beverages when they are on sale. Searching store circulars for low prices on food or beverages that are on sale. Buying less expensive brands of foods and beverages. Searching for manufacturer coupons online.

62 July 2010

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No Ice Age in Frozen Foods

RETAIL

Focus: Convenience resonates with consumers. Publication: Foodprocessing.com

Date: June 2, 2010

Frozen food sales are strong. As consumers returned to dining at home rather than at restaurants, frozen food sales grew. When consumers do eat out, they favor fast-food dining, which uses heavy amounts of frozen foods. Frozen foods sales are expected to increase 25 percent by 2013, up to $64.8 billion ­ whether or not the world economy improves. Analysts consider them "recession proof," and expect frozen foods to be buoyed by new convenience and health-targeted introductions. Recently, calorie-controlled, lower sodium, high-fiber entrees are selling well. In fact, some frozen foods are healthier than food preserved through other methods. Two trends have been identified :

Consumers are looking for premium, restaurant-quality products that are made with fresh ingredients and have the convenience of freezing and microwaving. The second is natural, a consumer trend that has wide reach in the industry.

63 July 2010

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Hispanic Food and Beverage Market on the Rise.

RETAIL

Focus: Non-Hispanics have an expanding appetite for Hispanic foods. Date: June 10, 2010 Publication: QSRmagazine.com

The expanding appetite for Latino cuisine among non-Hispanic Americans, combined with the rapid increase in the U.S.'s Hispanic population, will be a boon for the $7 billion Hispanic food and beverage market, helping to drive sales to $10 billion in 2014.

64 July 2010

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Mintel on Latinas: Not Who You Think They Are

RETAIL

Focus: Not all marketing aimed at Latinas fits the demographic. Date: June 16, 2010 Publication: MediaPost

According to Mintel, most advertising aimed at the Hispanic market is focused on families and moms. But Hispanic women are more sophisticated, English-dominant, bi-cultural and also retro-cultural than they have ever been. And they are also much more likely to respond to marketers who understand them and speak to them as Latinas. Media consumption among Latinas reflects, paradoxically, acculturation and "retroculturation," or a desire to connect with one's heritage. Latinas spend more hours per week in about every type of Internet activity except online games. And they are much more likely to access the Internet on mobile.

65 July 2010

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Maximizing Meat Dollars

RETAIL

Focus: AMI video shows consumers how to stretch their meat dollar. Date: June 9, 2010 Publication: Meatingplace

The American Meat Institute unveiled a new video that offers consumers tips about how to stretch their meat dollar while shopping for meat and poultry products. The video, featuring Betsy Booren, director of scientific affairs of the American Meat Institute Foundation, is the eighth and final installment of AMI's "Ask the Meat Scientist" series. The video offers tips about shopping, leveraging sales, buying and freezing family packs of meat and reinventing leftovers.

To watch the short video, visit AMI's YouTube channel, the Meat News Network.

66 July 2010

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RETAIL

Channel Trends Section Contents Rare Opportunity Coupons Benefit Retailers, Too Kirksville Welcomes New Local Business As Local Grocers Expand, So Do Readyto-Eat Options Page 68 69 70 71

Rare Opportunity

RETAIL

Focus: Grocers find ways to bolster meat department sales with signature items. Date: June 2010 Publication: Progressive Grocer

Grocers are capitalizing on their status as the primary destination for fresh meat purchases with premium-positioned programs that offer extra value in the form of signature recipes, wellness attributes and higher grades.

68 July 2010

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Coupons Benefit Retailers, Too

RETAIL

Focus: Online shoppers spend more, feel more satisfied with coupons. Date: June 25, 2010 Publication: MediaPost.com

According to the latest Online Shopper Intelligence survey, one-third of online shoppers surveyed said they generally use coupon sites while shopping online. 35 million consumers visited coupon sites in April 2010, up 5% from the year prior. Besides the consumer benefit, says the report, coupons have a significant impact on retailers' bottom lines. More than half of the consumers who used a coupon code during their last online purchase said that if they had not received the discount, they would not have bought the item(s), suggesting that coupons can be a highly effective sales driver. Coupons have a high ROI, concludes the report, as the small discount consumers receive encourages them to spend money. When asked how much they spent on their most recent online purchase, consumers who used a coupon spend almost twice as much as consumers who did not use a coupon.

Source: Compete.com

69 July 2010

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Kirksville Welcomes New Business

RETAIL

Focus: Grocery store opens based on locally produced foods and meats. Date: June 28, 2010 Publication: Heartlandconnection.com

Opening under a new grocery concept that is intended to provide a year-round farmer's market, a Missouri store will soon open to offer a variety of fresh food that is locally produced. The store will stock fruits, vegetables, herbs, dairy products, meat and poultry from the area surrounding the location by about a 50-mile-radius.

70 July 2010

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RETAIL

As Local Groceries Expand, So Do Ready-to-Eat Options

Focus: All types of groceries offer meals to go. Publication: The Journal Gazette Date: June 14, 2010

As the competition between grocery stores and restaurants continues to heat up, all types of grocery stores are offering ready-to-eat food areas. Stores now offer a variety of meals such as roasted chicken, with all the sides, to go. Specialty stores can earn a loyal following from customers who make it their habit to enjoy specialties such as authentic ethnic cuisine or locally produced ingredients.

71 July 2010

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