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MenuTrends Keynote | Pizza 2014
SAMPLE SLIDES
get the full report: 312-655-0594 or [email protected]
THE KEYNOTE REPORT
PIZZA & FLATBREADS
MENUTRENDS KEYNOTE
October 2014
Brian Darr
312-655-0594
[email protected]
1
2
Contact Datassential: 312-655-0594
For the first time Datassential’s MenuTrends Keynote
Series is leveraging the power of MenuTrends, our trendtracking database, and combining it with extensive consumer
and operator survey data, from motivations to behaviors to
opportunities, in order to bring together trends, data, and
insights in a comprehensive report that dives deep into key
industry topics and categories.
MenuTrends Keynote | Pizza 2014
For more details, please contact Brian Darr at:
312-655-0594 or [email protected]
The MenuTrends Keynote Breakfast report is an invaluable resource to help you understand the
complete breakfast landscape…away-from-home and at-home, detailing consumer’s behavior, motivations
and preferences.
Every day two-thirds of consumers eat breakfast, most of it at home. But in the past few years restaurants
have been working hard to lure customers away from their kitchens by expanding into the breakfast day
part and adding innovative breakfast items. In order to understand the breakfast landscape, from
consumer habits and preferences to opportunities for operators, manufacturers, and distributors,
Datassential focused on breakfast for the launch of our brand new MenuTrends Keynote report series.
Nearly 90% of consumer report eating a sandwich in the last week, with the majority prepared and eaten
at home. As supermarkets and restaurants continue to compete for consumers dollars, sandwiches are a
large and important battleground. Consumers are encountering a wider variety of sandwich options and
flavors so manufacturers, distributors, foodservice operators and retailers need to better understand
consumer habits and preferences.
The new MenuTrends Keynote on Sandwiches details what consumers are already eating, what they
are interested in trying, and how that compares to the sandwiches that operators are menuing. We asked
over 1,000 consumers for their thoughts on a wide range of sandwich options, flavors, trends, and
ingredients, uncovering preferences and motivations with direct implications for both foodservice and retail
segments.
Upcoming Topics
2014/2015
* Desserts
* Burgers
* Kids Menus
* Appetizers
* Side Dishes
* Growing Spicy Flavors
* Non-Alcoholic Beverages
* Salads
* The New Healthy
* Alcoholic Beverages
* BBQ / Southern
SHOW, BUT DON’T GIVE OR LEAVE BEHIND
This report can be presented live or via webinar, but can
not be distributed to outside companies.
If your company has purchased this report, you are
encouraged to excerpt key exhibits and build them into
your own presentations.
However, you should not provide significant sections of
this report to any outside company without express
written consent from Datassential.
Contact Datassential: 312-655-0594
MenuTrends Keynote | Pizza 2014
CONTENTS
click to jump to a section
OBJECTIVES &
METHODOLOGY
KEY INSIGHTS
9
12
DRIVERS &
BARRIERS
MEGATRENDS
34
FLATBREADS
122
OPERATORS
178
INGREDIENT
SPOTLIGHT
98
TOPPINGS
130
27
VARIETIES
59
CRUSTS
CHEESES
CONSUMERS
19
24
49
92
PROTEINS
PIZZA
LANDSCAPE
82
SAUCES
106
PRODUCT
OPPORTUNITIES
138
114
APPENDIX
SUPPLEMENTAL DATA
145
4
EXHIBIT GUIDE
Landscape
Pizza Penetration by Segment
Pizza Menu Average Sizes
Average Pizza Prices
America’s Favorite Pizza
Pizza Eaten
Pizza Timeline
19
20
21
22
23
24-25
26
Consumers
Last Pizza Occasion: Recency
Pizza: Consumed by Meal Part
AH vs. AFH Pizza: by Meal Part
AFH: Where Eaten
AFH: Where Purchased
Pizza AH: Prep Methods
27
28
29
30
31
32
33
Drivers & Barriers
Preferred Pizza Type
A truly Great Pizza starts with…
AH Pizza: Attribute Importance
AH Pizza: Drivers
AH Pizza: Drivers (unaided)
AH Pizza: Barriers
AH Pizza: Frustrations & Disappointments
AFH Pizza: Attribute Importance
AFH Pizza: Drivers, by Age
AFH Pizza: Drivers (unaided)
AFH Pizza: Barriers, by Age
AFH Pizza: Frustrations & Disappointments
34
35
36
37, 154
38
39-40
41
42, 155
43, 156
44, 158
45-46
47, 157
48
MegaTrends
MAC: Pizza MegaTrends
MegaTrends Interest Rating, by Age
Ethnic Fusions
High-End Cheeses
Breakfast Pizzas
Super Greens
Gluten Free Crusts
Flatbreads
Wood/Coal-Fired
49
50
51, 173
52
53
54
55
56
57
58
Ingredient Spotlight
MAC: Pizza Ingredients/Toppings
Kale, Time Trend
Pickled Ingredients, Time Trend
Burrata, Time Trend
Pulled/Shredded Pork, Time Trend
Truffle Oil, Time Trend
Eggs, Time Trend
Arugula, Time Trend
Balsamic Sauces, Time Trend
Buffalo Chicken, Time Trend
Pesto, Time Trend
Seasonal Pizza Ingredients
59
60
61-62
63-64
65-66
67-68
69-70
71-72
73-74
75-76
77-78
79-80
81
Varieties
MAC: Pizza Varieties
Top Pizza Varieties
Top Pizza Items by Segment
Top Pizza Items by Region
82
83
84
85
86
EXHIBIT GUIDE
Varieties (cont’d)
Fastest Growing Pizza Varieties
Healthy Terms: QSR vs. FSR
Trending Pizza Flavors
Pizza Varieties: Interest Rating
Pizza Varieties: Interest by Gender & Age
Pizza Varieties: Interest by Income & Ethnicity
Unique Pizza: Interest Rating
Unique Pizza: Interest by Gender & Age
Unique Pizza: Interest by Income & Ethnicity
87
88
89
90
159
160
91
171
172
Flatbread Spotlight
Penetration by Segment
Growth by Segment
Top Ingredients
Flatbread vs. Entrée Pizza Ingredient Index
Trending Flatbread Ingredients
92
93
94
95
96
97
Cheeses
MAC: Pizza Cheeses
Top Pizza Cheeses
Top Cheeses by Segment
Top Cheeses by Region
Trending Pizza Cheeses
Top Pizza Cheese : Avg. Price
Interest Rating: Cheese
Cheese: Interest by Gender & Age
Cheese: Interest by Income & Ethnicity
98
99
100
101
102
103
104
105
161
162
Crusts
MAC: Pizza Crusts
Top Pizza Crusts
Top Crusts by Segment
Top Crusts by Region
Trending Pizza Crusts
Top Pizza Crusts: Avg. Price by Crust-Type
Interest Rating: Crust
Crust: Interest by Gender & Age
Crust: Interest by Income & Ethnicity
106
107
108
109
110
111
112
113
163
164
Sauces & Flavors
MAC: Pizza Sauces & Flavors
Top Pizza Sauces & Flavors
Top Sauces & Flavors by Segment
Top Sauces & Flavors by Region
Trending Pizza Sauces & Flavors
Top Pizza Sauces & Flavors: Avg. Price
Interest Rating: Sauces & Flavors
Sauces & Flavors: Interest by Gender & Age
Sauces & Flavors: Interest by Income & Ethnicity
114
115
116
117
118
119
120
121
165
166
Proteins
MAC: Pizza Proteins
Top Pizza Proteins
Top Proteins by Segment
Top Proteins by Region
Trending Pizza Proteins
Top Pizza Proteins: Avg. Price
122
123
124
125
126
127
128
EXHIBIT GUIDE
Proteins (cont’d)
Interest Rating: Proteins
Proteins: Interest by Gender & Age
Proteins: Interest by Income & Ethnicity
129
167
168
Toppings
MAC: Pizza Toppings
Top Pizza Toppings
Top Toppings by Segment
Top Toppings by Region
Trending Pizza Toppings
Top Pizza Toppings: Avg. Price
Interest Rating: Toppings
Toppings: Interest by Gender & Age
Toppings: Interest by Income & Ethnicity
130
131
132
133
134
135
136
137
169
170
Product Opportunities
Ingredient Innovation
Packaging Innovation
Equipment Innovation
Technology Innovation
138
139
140-141
142-143
144
Appendix: Supplemental Data
Share of Stomach: AH vs. AFH
Avg. Share of Visitations by Rest. Type
Pizza Consumer Profile
AFH Selection Criteria
AFH Dining Habits
145
146
147
148
149-150
151
Appendix:Supplemental Data (cont’d)
AFH Dining Habits by Age
AH vs. AFH Pizza Frequency
AH Pizza: Attribute Importance by Age
AH Pizza: Frustrations/Disappointments by Age
AFH Pizza: Attribute Importance
AFH Pizza: Barriers by Age
AFH Pizza: Drivers by Age
Pizza Varieties Interest: LOVE IT by Gender & Age
Pizza Varieties Interest: LOVE IT by Inc. & Ethnicity
Cheese Interest: LOVE IT by Gender & Age
Cheese Interest: LOVE IT by Income & Ethnicity
Crust Interest: LOVE IT by Gender & Age
Crust Interest: LOVE IT by Income & Ethnicity
Sauce Interest: LOVE IT by Gender & Age
Sauce Interest: LOVE IT by Income & Ethnicity
Protein Interest: LOVE IT by Gender & Age
Protein Interest: LOVE IT by Income & Ethnicity
Topping Interest: LOVE IT by Gender & Age
Topping Interest: LOVE IT by Income & Ethnicity
Unique Pizza Interest: LOVE IT by Gender & Age
Unique Pizza Interest: LOVE IT by Income & Ethnicity
MegaTrends Interest: by Age
QSR Pizza Trends
FSR Pizza Trends
Independent Operator Pizza Trends
Chain Operator Pizza Trends
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
EXHIBIT GUIDE
Pizza Operators
Pizza Operator Profile
Do You Menu Pizza or Flatbreads?
Average Food Cost %
Pizza Products Purchased
Pizza Products Purchased, by Channel
Purchase Formats: Sauce
Brand Importance: Tomato Products
Purchase Formats: Cheeses
Brand Importance: Cheeses
Purchase Formats: Meats
Brand Importance: Meats
Purchase Formats: Dough & Crust
Brand Importance: Dough & Crust
Challenges to Selling Pizza
Focused on On-Trend or Classic Varieties?
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
MenuTrends Keynote | Pizza 2014
Contact Datassential: 312-655-0594
9
Soup
Varieties:
Detailed
SAMPLE SLIDES
Profiles
9
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MenuTrends Keynote | Pizza 2014
10
Nearly one-third of all restaurants offer pizza.
Pizza Penetration by Segment
(% of restaurants serving pizza)
34%
32%
29%
QSR and Casual operators are the
most likely to serve pizza, often
offering a wide range of varieties
for consumers on the go.
24%
24%
19%
QSR
Fast
Casual
MENU PENETRATION: of all restaurants, % that offer pizza
Midscale
Casual
Fine Dine
ALL
Source: Datassential MenuTrends
Contact Datassential: 312-655-0594
MenuTrends Keynote | Pizza 2014
11
Pizza Menu Average Sizes
(Average number of pizzas)
QSR
Midscale
Casual
Fine Dine
Average Number
of Pizzas
ALL
25
8-Year
Growth
QSR: 20.4
+26%
Midscale: 19.1
+30%
Total US: 16.3
+21%
Casual: 12.7
+19%
Fine Dining: 6.2
-10%
20
15
10
5
QSR operators tend to offer the
largest pizza selections.
0
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
Source: Datassential MenuTrends
Contact Datassential: 312-655-0594
MenuTrends Keynote | Pizza 2014
A truly GREAT pizza starts with having…
46%
20%
14%
11%
6%
2%
TRULY
GREAT
Crust
TRULY
GREAT
Sauces & Toppings
TRULY
GREAT
Cheeses
TRULY
GREAT
Unique Flavor Combinations
TRULY
GREAT
Meats & Proteins
TRULY
GREAT
Ethnic Offerings
QB11 : “A truly great pizza starts with having…”
n=1248
12
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MenuTrends Keynote | Pizza 2014
Consumers overwhelmingly prefer pepperoni pizza over other varieties.
Other meat-topped pizzas, including sausage, meat lovers, and supreme are also frequent choices.
Pizza Eaten
FROM
HOME
AWAY FROM
HOME
21%
79%
16%
25%
75%
Meat Lovers
16%
22%
78%
4
Supreme
15%
28%
72%
5
Cheese
30%
70%
6
Vegetarian
7%
35%
65%
7
Hawaiian
7%
20%
80%
8
White Pizza
5%
43%
57%
9
BBQ Chicken
5%
31%
69%
10
Margherita
23%
77%
11
Mexican
3%
41%
59%
12
Buffalo Chicken
3%
26%
74%
13
California Style
3%
19%
81%
14
Meatball
3%
57%
43%
15
Sicilian
3%
17%
83%
RANK
ITEM
1
Pepperoni
2
Sausage
3
% WHO HAVE EATEN (past 2 weeks)
40%
8%
4%
Among consumers who have eaten a pizza within the last 2 weeks
QA2: Think back to the very last time you had a pizza. What type of pizza was it? HOME: made from scratch/semi-scratch,
retail frozen pizza or take-and-bake). AWAY FROM HOME: purchased fully cooked for dine-in, take-out, or delivery.
n=1027
13
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MenuTrends Keynote | Pizza 2014
The great majority of AFH pizza is taken to-go or delivered.
AFH Pizza: Where Eaten
28%
28%
28%
53%
53%
53%
Taken to-go
Delivered
100%
19%
Eaten at restaurant, dine-in
QA5a : For this last pizza that you had AWAY FROM HOME, was it…?
Total
n=788
14
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MenuTrends Keynote | Sandwich 2014
PIZZA IN TIME
Papa John’s releases
a new deep-dish/pan
pizza
Neapolitan and thincrust pizza operators
expand in Chicago
Whole
wheat/grain
pizza crusts
become
widespread
Pizza Hut
takes text
message
and mobile
Web orders
2005
2006
2007
Cosi, Panera,
Subway, and
other non-pizza
operators test
new/LTO pizzas
and flatbreads
Papa John’s and Happy
Joe’s Pizza also begin
testing breakfast pizzas
2008
Domino’s launches
its online Pizza
Builder and Tracker
Gluten free
flatbreads
appear at
Uno Chicago
Grill
2009
Coal-fired pizza
ovens rapidly gain
popularity around
the country
Papa John’s rolls out
high-speed ovens which
cut down cooking times
by 2 minutes
2010
Pizza cones from the
early 2000’s appear
again but fail to take off
Pizza Hut unveils its
Crazy Cheesy Crust &
Firebaked Flatbreads
Domino’s rolls
out their
Artisan Pizzas
line with 3
varieties
including
Spinach & Feta
2011
Casual dining
chains begin
serving appetizer
flatbreads
The NY Times discusses
the rise in “elevated”
pizzas and high-end
pizza operators
2012
Subway
introduces their
Flatizza ™ line
2013
2014
Little Caesar’s
releases a pretzel
crust pizza
Chili’s tests several pizza
options, including a
build-your-own pizza
with 11 toppings
15
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MenuTrends Keynote | Pizza 2014
THE DATASSENTIAL MENU ADOPTION CYCLE (MAC)
F&B trends follow a predictable life cycle, based on their availability in key away from home and at-home segments.
For the past 30 years, the market sweet spot has been in the PROLIFERATION stage. But times are changing, and
we predict that the new sweet spot will shift to ADOPTION in the years ahead.
Casual Independents Supermarkets
Fast-Casual
Specialty Retailers
Upper-Casual
Food Trucks
Specialty Grocers
Farmers Markets
Chef-Casual
Casual Chains
Club Stores
Lodging
C&U
Discount Grocers
QSR
Menu
Adoption
Cycle
Dollar Stores
B&I
Drug Stores
Midscale
Grocery Deli
Fine Dining
Ethnic Markets
Ethnic Independents
C-Stores
K-12
16
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MenuTrends Keynote | Pizza 2014
MENU ADOPTION CYCLE
PIZZA & FLATBREAD MEGATRENDS
Sicilian
Gluten Free Crusts
Thai Chicken
Green Onions
Ethnic Fusions
Burrata
Taleggio
Prosciutto
Kalamata Olives
Smoked Gouda
Buffalo Chicken
Pineapple
Feta
Pesto
BBQ
Ricotta
Margherita
Fresh Mozzarella
Bacon
Breakfast Pizzas
Balsamic
Asparagus
Short Ribs
Philly
Flatbreads
White Cheddar
Butternut Squash
Arugula
Wood/Coal-Fired
Fontina
Asiago
Meat Lovers
Mushroom
Sausage
Sage
Pepperoni
Confit
Chili Oil
Manchego
Lamb
High-End Cheeses
Avocado
Chorizo
Potatoes
Fennel
Truffle Oil
Super Greens
Pancetta
Pulled Pork
Chipotle
Broccoli Rabe
INCEPTION
ADOPTION
PROLIFERATION
UBIQUITY
17
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Wood or coal-fired pizza is the MegaTrend most popular with consumers,
with one-third
expressing interest.
MenuTrends Keynote | Pizza 2014
Currently in Proliferation on the Menu Adoption Cycle, the wood/coal-fired trend speaks to the growing popularity of
authentic, Neapolitan-style pizza that can only be achieved with special dough and high-heat ovens.
Wood -fired or coal-fired pizzas
30%
High-End Cheeses
26%
Flatbreads
22%
Interest Rating:
Breakfast Pizzas
17%
Ethnic Fusions
16%
Super Greens
Gluten Free
MegaTrends (Top 2)
15%
12%
QC8 : Described are some pizza trends you might not already be familiar with. For each, please indicate how interested
you are in trying that type of pizza trend/item. 5-point scale, top 2 (very interested and interested)
n=1248
18
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MenuTrends Keynote | Pizza 2014
INCEPTION: Ethnic Fusions
PIZZA
Pizzas and flatbreads can be a
blank canvas for a wide range
of non-Mediterranean cuisines.
Newer trending flavors from Thai,
Korean, and Latin American cuisines are
beginning to appear on pizzas.
Notable
Flavors
Lamb
Chorizo
Manchego
Sriracha
Chipotle
Chimichurri
Peanut Sauce
Thai Chicken
ON THE MENU
RESTAURANT
ITEM
DESCRIPTION
BRIXX WOOD FIRED
PIZZA
SPICY SHRIMP PIZZA
back and spicier than ever. spicy shrimp on a sriracha base with
sun-dried tomatoes, roasted red peppers, mozzarella and goat
cheese garnished with fresh basil.
DOWNEY'S PUB
THAI PIZZA
shredded chicken with sriracha-peanut sauce, onions, carrots,
mozzarella and basil.
HUMPERDINK’S
SOUTHWESTERN
FLATBREAD
flatbread with chimichurri sauce, diced chicken, diced red and
green pepper, black beans, corn, mozzarella 5 cheese blend and
topped with cilantro.
SALU
CHORIZO AND PEPPER
FLATBREAD
house made chorizo, fire roasted peppers, manchego cheese,
sage.
Source: Datassential INSIDER
19
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MenuTrends Keynote | Pizza 2014
Taste is the most important AFH pizza attribute for the majority of consumers.
Generous toppings, made-to-order freshness, and value are nearly as critical.
AFH Pizza: Attribute Importance (Top 2)
Great taste
Clean & sanitary food/beverage areas
Quantity of toppings, meats, cheese, etc.
Pizza is made fresh-to-order
Quality of the crust
Best value (price for quality)
Consistent food/beverage
Convenient location
Having my preferred pizza style
Lowest prices overall
Coupons
Delivery is available
Reviews, recommendations
Upscale, gourmet varieties
Restaurant atmosphere, ambiance
Open longer, late-night hours
In-store seating available
Healthier food options available
Drink/meal combos
Rewards/loyalty program
All natural, organic, local ingredients
Kids menu
Gluten-free offerings
90%
82%
82%
81%
81%
80%
75%
74%
69%
62%
59%
53%
53%
46%
46%
43%
42%
42%
40%
38%
36%
27%
22%
n=1248
20
MenuTrends Keynote | Pizza 2014
Contact Datassential: 312-655-0594
“It was easier to make and more tasty. Also all ingredients must be real and
evenly distributed on the pizza. All points of the pizza (outside, middle, top,
and bottom) must be equally done at the same time.”
“A wider variety of topping-ready ingredients were available. I already make
most pizza at home from scratch and the only reason I don’t more often is the
amount of prep work for truly unique, fun, “non-traditional” pizzas. Frozen or
take-and-bake are emergency meal options only.”
“I could get a good view of the pizza inside to see if it has enough toppings there should be plenty of sauce and ingredients to cover the entire pizza and
not leave 1+ inches uncovered around the crust.”
At Home Pizza:
Drivers (unaided)
“Store-bought pizzas in the frozen section are terrible. The crust tastes terrible
and they are not very generous with the sauce. It’s like biting into a piece of
wood.”
“Coupons and special prices are great motivators for me to buy and make
more pizza at home. It’s rather expensive given the downshift in quality and
taste from delivery pizza.”
“If store-bought pizzas were generous with sauce, toppings, and seasonings
I’d be more willing. I find myself supplementing the pizzas to make them
tastier.”
“If I am in a hurry, I’ll get a take-and-bake. I would never purchase frozen pizza
– I can afford other, better options.”
”If I could get it to taste as good as take-out and be able to cook more pizzas
at once.”
QB4 : Please complete this thought: “Other than lower cost, I would be more likely to have pizza AT HOME if…”
n=1156
21
MenuTrends Keynote | Pizza 2014
Contact Datassential: 312-655-0594
GET THE FULL REPORT
312-655-0594 or [email protected]
22
MenuTrends Keynote | Pizza 2014
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WE KNOW FOOD
DATASSENTIAL is your best source for food industry insights – from the
latest menu trends to the products shoppers want at the grocery store.
for more information, contact BRIAN DARR at
312-655-0594 or [email protected]
23
MenuTrends Keynote | Pizza 2014
DATASSENTIAL INNOVATION TOOLS
MenuTrends
Contact Datassential: 312-655-0594
The industry’s most accurate
system for identifying, tracking,
and predicting flavor trends
FS
CPG
10x
larger than other menu
and flavor databases
15 million
menu examples from
more than 100k menus
LTOs
new and limited-time
items updated weekly
24
MenuTrends Keynote | Pizza 2014
DATASSENTIAL INNOVATION TOOLS
LTO Analytics
Contact Datassential: 312-655-0594
On-demand analysis of new
item and LTO activity at
hundreds of restaurant chains
benchmark
detailed activity reports
for each chain versus its
competitive set
weekly
new items and LTOs are
updated each week
historic
track over 100 months of
LTO activity, dating back
to 2006
FS
CPG
25
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MenuTrends Keynote | Pizza 2014
DATASSENTIAL INNOVATION TOOLS
FLAVOR+
INNOVATION FUNNEL. Flavor+ is the first step for meaningful,
process-drive innovation. New product-flavor combinations are
assessed each period, prioritized by market opportunity.
EARLY DETECTION SYSTEM. Trends start first at restaurants
and today are transitioning to retail faster than ever. Flavor+
utilizes the Menu Adoption Cycle to detect early stage trends
and then tracks them over time.
Each period, emerging flavors are
identified through MenuTrends and
the Menu Adoption Cycle.
Fill your retail innovation process
with an ongoing stream of consumertested new product ideas
METRICS
Excitement
Appeal
Frequency
Uniqueness
Brand fit
Those flavors and are then paired
with your specific product categories
and tested with consumers.
FS
CPG
Legacy and new flavors are tracked
longitudinally, with full reporting by
shopper segments and demography.
26
MenuTrends Keynote | Pizza 2014
DATASSENTIAL SALES TOOLS
Firefly
Contact Datassential: 312-655-0594
The first true universal operator database,
verified by 5 million phone calls each year
FS
CPG
census
phone-validated profiles
for every FS location in
the US – restaurants, onsite, and retail food
sell better
generate target lists by
segment, menu type,
operational attributes, or
even what’s on the menu
analytics
analyze local markets,
brand performance, and
more than 10,000 chains
27
MenuTrends Keynote | Pizza 2014
DATASSENTIAL CUSTOM RESEARCH
Consumer
Segmentation
Concept testing
Proprietary flavor trackers
Category / AAU
Brand strength
Market entry analysis
Customer satisfaction
TURF analysis
Price optimization
Contact Datassential: 312-655-0594
Extraordinary eater and
shopper insights that reveal
the “why” behind the “what”
FS
CPG
foodservice
target users of specific
restaurants, c-stores, and
other segments
retail / cpg
survey shoppers by store
type or specific brand
global reach
execute research in more
than 70 countries, with full
translation capability
28
MenuTrends Keynote | Pizza 2014
DATASSENTIAL CUSTOM RESEARCH
Operator
Contact Datassential: 312-655-0594
Expert insights from the
industry’s largest panel of
foodservice decision makers
FS
CPG
40k panelists
Concept testing
Category management
Category AAU
Brand tracking
In-store testing
Market entry analysis
Package testing
by far the industry’s
largest operator panel,
with 40,000 purchase
decision makers
all segments
reach operators from all
segments – LSR, FSR,
lodging, healthcare, K-12,
C&U, B&I, and more
true feedback
a panel built exclusively
for research, balanced
and unbiased
29
Contact Datassential: 312-655-0594
MenuTrends Keynote | Pizza
2014MAEVE WEBSTER AT 312-655-0596 OR EMAIL AT [email protected]
CALL
STAY IN-THE-KNOW ON THE LATEST TRENDS WITH
TRENDSPOTTING
REPORTS FROM
QUARTERLY
BI-MONTHLY
MONTHLY
ON THE MENU
keeps you up-todate, covering six
key trends every
month, each with
consumer data,
menu examples,
and expert
commentary. Plus,
we gather and
examine the
hottest LTOs from
major chains
across the
country.
TIPS brings you
deep analysis of
trends at different
stages along the
menu adoption
cycle. Each issue is
packed with
extensive
research,
foodservice/menu
availability, media
coverage, and
both consumer
AND operator
data.
WORLD BITES
bring you foods,
flavors, and trends
from around the
globe. Each issue
covers 10+
authentic dishes
from a single
cuisine, with
background, menu
examples, and
extensive
consumer data,
including market
demand.
MONTHLY
CREATIVE
CONCEPTS is your
monthly, in-depth
look at the latest
trends in
restaurant and
foodservice
concepts. Each
issue includes
representative
establishments,
complete with
extensive
overviews and
menu examples.
MONTHLY
DINE AROUND
takes you on a
trendspotting
tour of the
country. Each
month we focus
on one city, with
an overview of the
city and region’s
food culture; indepth operator
and manufacturer
profiles; menu
examples; and
consumer data .
MONTHLY
INTERNATIONAL
CONCEPTS,
launching in 2014,
brings you chain
activity from
around the globe,
highlighting upand-coming
concepts, trends,
and ethnic flavors.
Each issue covers
six chains in a
single market,
complete with
menu examples.
30
MenuTrends Keynote | Pizza 2014
a Datassential
solution
Contact Brian Darr:
312-655-0594
[email protected]
Contact Datassential: 312-655-0594
31