2018Issue1_Alabama_v2.indd

“Dining out is more than just a meal. It’s an experience for diners – and a growth opportunity for foodservice operators.” • Forty-six percent of diners often read restaurant menus online before going there to eat. • Sixty-one percent of diners on Facebook follow restaurants to learn about new menu items and for coupons/offers. • Twenty-eight percent of diners with kids indicate they often tell family and friends about their restaurant experiences on social media with many including photos of their meals. “There’s no question that dining out is in,” added Stewart. “However, restaurant owners and foodservice operators need to consider what they can offer diners beyond good food. This can include focusing on factors that create a unique dining experience by differentiating elements such as the atmosphere, convenience and ways to connect with others.” The third edition of “The Why? Behind the Dine” study was fielded in December 2016 in partnership with Technomic Inc., using a random sample of 1,500 U.S. diners. To access the full report, visit www.acosta.com/thewhybehindthedine. ■

◀ Continued from page 29

Today’s Diner Spending on food prepared outside the home varies greatly across generations, with millennial and Gen X diners taking the lead. • Forty-two percent of millennials’ monthly food budget is spent on food prepared outside the home, more than any other generation. This is seven percentage points above the percent of the monthly food budget spent by total U.S. diners on food prepared outside the home. • Thirty-five percent of Gen Xers’ monthly food budget is spent on food prepared outside the home. • Over the next year, 53 percent of millennial diners plan to eat more meals outside the home. Options Abound Dining at restaurants remains the most popular format for eating out, but compared to the year prior, more diners report using carryout, delivery and drive-thru options, with convenience being a primary motivator. • The rate of U.S. diners who ate in at a restaurant’s dining area in the past three months has remained steady year- over-year at 82 percent. • Seventy percent of diners ordered carryout from a restaurant over the past three months, while 67 percent ordered from a drive-thru, and 50 percent ordered delivery food in that same time period. • Fifty-six percent of millennial and Gen X foodservice dollars are being spent “off-premise” (such as through carryout or delivery). Social Influencers The digital world serves as a catalyst for dining decisions as U.S. diners research options online and continue the conversation on social media by posting reviews of their experiences. • Forty-nine percent of diners look for coupons/offers online for restaurants.

John Cleavenger is Senior Vice President & Managing Director, Strategic Advisors for Acosta Sales & Marketing.

| ALABAMA GROCER 30