2018Issue1_Alabama_v2.indd

Since 2011, consumer spending in the foodservice channel has seen significant growth, with U.S. diners now spending on average, $144 per month on food prepared outside the home – $25 more than two years prior – according to new research published in the third edition of “The Why? Behind the Dine.”

This annual report released by Acosta Sales & Marketing, a leading provider of integrated sales and marketing solutions for major food and non-food manufacturers, distributors and operators across all away-from-home meal channels, and Technomic, a fact-based research and consulting firm in the food industry, reveals this spend represents 35 percent of U.S. diners’ total monthly food budget, a jump of five percentage points from last year. “Along with an increase in spending on food prepared outside the home, the market is also seeing a surge in the variety of dining options available, from different types of cuisine to new ways to eat off-premise, such as ordering delivery from sit-down restaurants,” said Colin Stewart, Senior Vice President at Acosta. “More than anything, our research makes it clear that dining out is more than just a meal. It’s an experience for diners – and a growth opportunity for foodservice operators.” “The rate of consumers dining at restaurants over the last year has leveled off, but look beyond face value and you will see diners’ dollars are now being spread across various out-of-home channels, not only concentrated at dine-in establishments,” said Jennifer Passmore, Regional Vice President at Technomic. “In fact, many diners anticipate spending even more on food prepared outside the home in the coming year, and they will have a full menu of dining options to choose from regularly.” In addition to this growth in spending on food prepared outside the home, Acosta and Technomic’s “The Why? Behind the Dine” also unveiled the following foodservice trends: More Than a Meal Total U.S. diners surveyed agreed that time spent dining out is both valuable and enjoyable, even more so than the year prior, illustrating how experiential factors frequently drive dining decisions.

• Sixty-four percent of diners say they love trying new restaurants. • Sixty-three percent of diners agree that visiting restaurants is a form of entertainment for them. • Forty-five percent of diners consider themselves adventurous eaters. The Rise in Groceraurants Surveyed U.S. diners agreed that they have increased the number of times that have eaten prepared foods in the store dining area of a store that sells groceries (like Walmart, Target, Sam’s Club, Kroger, Whole Foods). • Thirty-five of diner respondents indicated consuming food/beverages by this method in the past three months in the 2016 study, as compared to just 25 percent of diner respondents using this method in the past three months in 2015. • Growth for 2016 was driven by the 54 percent of millennial diners (ages 18-35) and 40 percent of Gen X diners (ages 36-51) who said that they ate prepared foods in the grocery store dining area. Off Premise Dining Survey respondents indicated an increased trend that they often get new ideas for home cooked meals when visiting restaurants. • Forty-seven percent of diners respondents in 2016 agreed with this statement, as compared to 40 percent of diners who agreed with this statement in 2015. • Fifty-eight percent of millennial diners and 53 percent of Gen X diners agreed with this statement in 2016 (versus 50 percent of millennial diners and 44 percent of Gen X diners who agreed in 2015).

• Sixty-six percent of diners agree they view mealtime as a valuable time to connect with family or friends.

Continued on page 30 ▶

29

ALABAMA GROCER |