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MenuTrends Keynote | Sandwich 2014
SAMPLE SLIDES
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THE KEYNOTE REPORT
SANDWICHES
MENUTRENDS KEYNOTE
September 2014
Brian Darr
312-655-0594
[email protected]
1
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MenuTrends Keynote | Sandwich 2014
CONTENTS
click to jump to a section
OBJECTIVES &
METHODOLOGY
KEY INSIGHTS
8
11
DRIVERS &
BARRIERS
MEGATRENDS
34
100
109
PRODUCT
OPPORTUNITIES
SAUCES &
FLAVORS
141
149
CONSUMERS
18
24
INGREDIENT
SPOTLIGHT
54
44
MEATS &
PROTEINS
BREADS
SANDWICH
LANDSCAPE
CHEESES
125
APPENDIX:
SUPPLEMENTAL DATA
152
28
VARIETIES
77
TOPPINGS &
VEGGIES
133
OPERATORS
201
2
SHOW, BUT DON’T GIVE OR LEAVE BEHIND
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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.
EXHIBIT GUIDE
Landscape
Sandwich Penetration by Segment
Sandwich Menu Average Sizes
Average Sandwich Prices
America’s Favorite Sandwiches
Sandwiches Eaten
Sandwich Timeline
18
19
20
21
22
23-26
27
The Consumers
Last Sandwich Occasion: Recency
Sandwich: When Consumed, by Age
Sandwich Frequency: AH vs. AFH Sandwich
AFH: Where Purchased
Sandwich AH: Prep Methods
28
29
30, 160
31
32
33
Drivers & Barriers
A truly Great Sandwich starts with…
AH Sandwiches: Attribute Importance
AH Sandwiches: Drivers, by Age
AH Sandwiches: Drivers (unaided)
AH Sandwiches: Barriers
AFH Sandwiches: Attribute Importance
AFH Sandwiches: Drivers, by Age
AFH Sandwiches: Drivers (unaided)
AFH Sandwiches: Barriers, by Age
34
35
36, 162-163
37, 168
38
39
40, 167-169
41, 171-172
42
43, 170
MegaTrends
MAC: Sandwich MegaTrends
MegaTrends Interest Rating, by Age
Unique Carriers
Pickled Ingredients
44
45-46
47, 194
48
49
MegaTrends (cont’d)
Ethnic Sandwiches
Upscale Breads
The New Healthy
BBQ Sandwiches
50
51
52
53
Ingredient Spotlight
MAC: Sandwich Ingredients/Toppings
Specialty Cheddar, Time Trend
Pickled Ingredients, Time Trend
Braised Proteins, Time Trend
Tzatziki, Time Trend
Brioche, Time Trend
Pretzel, Time Trend
Sriracha, Time Trend
Arugula, Time Trend
Aioli, Time Trend
Pulled Proteins, Time Trend
Seasonal Sandwich Ingredients
54
55
56-57
58-59
60-61
62-63
64-65
66-67
68-69
70-71
72-73
74-75
76
Varieties
MAC: Sandwich Varieties
Top Sandwich Varieties
Top Sandwich Items by Segment
Top Sandwich Items by Region
Fastest Growing Sandwich Varieties
Healthy Terms: QSR vs. FSR
Trending Sandwich Flavors
Trending Ethnic Flavors
77
78
79
80
81
82
83
84
85
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EXHIBIT GUIDE
Varieties (cont’d)
Sandwich Varieties: Interest Rating
Unique Sandwiches: Interest Rating
Interest Rating by Age, Income, Ethnicity
Hot Brown
Beef on Weck
Doner Kebab / Shawarma
Bocadillos
Kati Roll
Tortas & Cemitas
Banh Mi
Falafel
The New Healthy
BBQ Sandwiches
86-87
88-89
183-185
90
91
92
93
94
95
96
97
98
99
Breads
MAC: Sandwich Carriers
Top Sandwich Breads
Top Breads by Segment
Top Breads by Region
Trending Sandwich Breads
Top Sandwich Breads: Avg. Price
Interest Rating: Breads
Breads: Interest by Gender & Age
Breads: Interest by Income & Ethnicity
Wraps: Menu Favorites & Rapid Trends
100
101
102
103
104
105
106
107
186
187
108
Meats & Proteins
MAC: Sandwich Proteins
Top Sandwich Proteins
Top Proteins by Segment
Top Proteins by Region
Trending Sandwich Proteins
Top Sandwich Proteins: Avg. Price
Interest Rating: Proteins
Proteins: Interest by Gender & Age
Proteins: Interest by Income & Ethnicity
Proteins: Menu Favorites & Rapid Trends
Chicken Sandwiches
Turkey Sandwiches
Ham Sandwiches
Steak Sandwiches
Tuna Sandwiches
BBQ Sandwiches
Roast Beef Sandwiches
109
110
111
112
113
114
115
115-117
177-178
179-180
Cheeses
MAC: Sandwich Cheeses
Top Sandwich Cheeses
Top Cheeses by Segment
Top Cheeses by Region
Trending Sandwich Cheeses
Top Sandwich Cheese : Avg. Price
Interest Rating: Cheese
Cheese: Interest by Gender & Age
Cheese: Interest by Income & Ethnicity
125
126
127
128
129
130
131
132
181
182
118
119
120
121
122
123
124
5
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EXHIBIT GUIDE
Toppings & Veggies
Top Sandwich Toppings & Veggies
Top Toppings & Veggies by Segment
Top Toppings & Veggies by Region
Trending Sandwich Toppings & Veggies
Top Sandwich Toppings & Veggies: Avg. Price
Interest Rating: Toppings & Veggies
Toppings: Interest by Gender & Age
Toppings: Interest by Income & Ethnicity
133
134
135
136
137
138
139-140
188-189
190-191
Sauces & Flavors
MAC: Sandwich Sauces & Flavors
Top Sandwich Sauces & Flavors
Top Sauces & Flavors by Segment
Top Sauces & Flavors by Region
Trending Sandwich Sauces & Flavors
Top Sandwich Sauces & Flavors: Avg. Price
Interest Rating: Sauces & Flavors
Sauces & Flavors: Interest by Gender & Age
Sauces & Flavors: Interest by Income & Ethnicity
141
142
143
144
145
146
147
148
192
193
Product Opportunities
Breads & Carriers Innovations
Other Innovations
149
150
151
Appendix
Supplemental Data
Share of Stomach: AH vs. AFH
Avg. Share of Visitations by Rest. Type
Sandwich Consumer Profile
AFH Top 10 Selection Criteria
AFH Selection Criteria
AFH Dining Habits
AFH Dining Habits by Age
Sandwiches: When Consumed by Age
AH vs. AFH Sandwich Frequency
AH Sandwiches: Attribute Importance
AH Sandwiches: Attribute Importance by Age
AH Sandwiches: Drivers by Age
AFH Sandwiches: Attribute Importance
AFH Sandwiches: Barriers by Age
AFH Sandwiches: Drivers by Age
Sandwich Varieties Interest: LOVE IT by Gender & Age
Sandwich Varieties Interest: LOVE IT by Inc. & Ethnicity
Proteins Interest: LOVE IT by Gender & Age
Proteins Interest: LOVE IT by Income & Ethnicity
Cheese Interest: LOVE IT by Gender & Age
Cheese Interest: LOVE IT by Income & Ethnicity
Unique Sandwich Interest: LOVE & LIKE IT by Age
Unique Sandwich Interest: LOVE IT by Gender & Age
Unique Sandwich Interest: LOVE IT by Income & Ethnicity
Breads Interest: LOVE IT by Gender & Age
Breads Interest: LOVE IT by Income & Ethnicity
152
153
154
155
156
157
158
148
160
161
162-163
164-165
166
167-169
170
171-172
173-174
175-176
177-178
179-180
181
182
183
184
185
186
187
6
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EXHIBIT GUIDE
Appendix (cont’d)
Supplemental Data
Toppings Interest: LOVE IT by Gender & Age
Toppings Interest: LOVE IT by Income & Ethnicity
Sauces Interest: LOVE IT by Gender & Age
Sauces Interest: LOVE IT by Income & Ethnicity
MegaTrends Interest: by Age
Sandwich Varieties: QSR vs. FSR
QSR Sandwich Trends
FSR Sandwich Trends
Independent Operator Sandwich Trends
Chain Operator Sandwich Trends
188-189
190-191
192
193
194
195-196
197
198
199
200
Sandwich Operators
Sandwich Operator Profile
Brand Importance: Sandwich Elements
Purchase Formats: Breads
Brand Importance: Breads
Preferred Brands: Biscuits (unaided)
Preferred Brands: Hoagies (unaided)
Preferred Brands: Specialty Loaves (unaided)
Purchase Formats: Deli Meats & Turkey
Brand Importance: Deli Meats & Turkey
Preferred Brands: Deli Turkey (unaided)
Preferred Brands: Roast Beef (unaided)
Preferred Brands: Ham (unaided)
Purchase Formats: Cheeses
Brand Importance: Cheeses
Preferred Brands: Sliced Cheese (unaided)
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
Preferred Brands: Block/Wheel Cheese
(unaided)
Purchase Formats: Sauces/Flavors
Brand Importance: Sauces/Flavors
Preferred Brands: Hot Sauce (unaided)
Preferred Brands: Ketchup (unaided)
Preferred Brands: BBQ Sauce (unaided)
217
218
219
220
221
222
7
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8
Soup
Varieties:
Detailed
SAMPLE SLIDES
Profiles
8
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9
Nearly three-fourths of all restaurants offer sandwiches.
Sandwich Penetration by Segment
(% of restaurants serving sandwiches)
75%
74%
68%
71%
71%
62%
QSR and Fast Casual operators
are the most likely to serve
sandwiches, often offering a wide
range of varieties for consumers on
the go.
QSR
Fast
Casual
MENU PENETRATION: of all restaurants, % that offer sandwiches
Midscale
Casual
Fine
Dining
ALL
Source: Datassential MenuTrends
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10
Sandwich Menu Average Sizes
(Average number of sandwiches)
QSR
Midscale
Casual
Fine Dine
Average Number
of Sandwiches
Total U.S.
25
8-Year
Growth
QSR: 20.7
+5%
Midscale: 18.3
+4%
15
Total US: 15.5
0%
10
Casual: 11.0
-8%
Fine Dining: 5.3
-8%
20
5
QSR operators offer the largest
sandwich selection.
0
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
Source: Datassential MenuTrends
Contact Datassential: 312-655-0594
MenuTrends Keynote | Sandwich 2014
A truly GREAT sandwich starts with having…
42%
38%
8%
7%
6%
TRULY
GREAT
Bread
TRULY
GREAT
Meats / Poultry / Proteins
TRULY
GREAT
Sauces / Flavors
TRULY
GREAT
Toppings
TRULY
GREAT
Cheese
QB11 : “A truly great sandwich starts with having…”
n=1015
11
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MenuTrends Keynote | Sandwich 2014
Consumers’ sandwich choices vary widely.
Turkey and ham are the two most commonly consumed sandwiches. Subs are a leading away-from-home
choice whereas grilled cheese and PBJ are predominantly consumed at home.
Sandwiches Eaten
FROM
HOME
AWAY
FROM
HOME
HOT
COLD
77%
22%
18%
81%
82%
18%
15%
85%
43%
57%
63%
37%
23%
77%
29%
71%
83%
17%
10%
90%
RANK
ITEM
1
Turkey
2
Ham
3
Chicken
4
Sub
5
Deli Salad
6
PBJ
5%
100%
0%
4%
96%
7
BLT
5%
70%
30%
42%
58%
8
Grilled Cheese
5%
94%
6%
94%
6%
9
Roast Beef
50%
50%
32%
68%
10
Other
86%
14%
31%
69%
11
Club
46%
54%
15%
85%
12
Pastrami, Corned Beef, Reuben
2%
45%
55%
55%
45%
13
Steak
2%
33%
67%
94%
6%
14
Wrap
2%
50%
50%
22%
78%
15
Vegetable
2%
73%
27%
47%
53%
% WHO HAVE EATEN (past 2 weeks)
14%
11%
9%
8%
6%
4%
4%
3%
Among consumers who have eaten a sandwich within the last 2 weeks
QA2: Think back to the very last time you had a sandwich. What type of sandwich was it?
n=946
12
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Sandwiches Eaten (cont’d)
FROM
HOME
AWAY
FROM
HOME
HOT
COLD
RANK
ITEM
16
BBQ
1%
43%
57%
71%
29%
17
Fish
1%
64%
36%
71%
29%
18
Sausage/smoked sausage
1%
75%
25%
92%
8%
19
Italian Beef, French Dip
1%
25%
75%
100%
0%
20
Panini
1%
33%
67%
100%
0%
21
Philly
1%
9%
91%
82%
18%
22
Meatball
1%
36%
64%
91%
9%
23
Sloppy Joe
1%
60%
40%
80%
20%
24
Melt
1%
50%
50%
88%
13%
25
Hoagie
1%
25%
75%
25%
75%
26
Pork
1%
71%
29%
86%
14%
27
Po'Boy
1%
29%
71%
71%
29%
28
Mexican Sandwich
(torta, cemita, gordita)
1%
50%
50%
100%
0%
29
French Dip
1%
50%
50%
100%
0%
30
Other Ethnic
1%
60%
40%
80%
20%
% WHO HAVE EATEN (past 2 weeks)
Among consumers who have eaten a sandwich within the last 2 weeks
QA2: Think back to the very last time you had a sandwich. What type of sandwich was it?
n=946
13
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MenuTrends Keynote | Sandwich 2014
The vast majority of consumers make sandwiches at home from scratch.
At Home Sandwiches: Preparation Methods
4%
0%
8%
100%
88%
Made or assembled from
scratch
Refrigerated, prepackaged
QA4 : For this last sandwich that you had FROM HOME, was it…
Frozen & reheated
Total
n=595
14
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15
SANDWICHES IN TIME
Craft sandwich chain
‘wichcraft by Tom
Colicchio expands in
NYC
Jack in the
Box unveils
a new
Ciabatta
sandwich
line
2005
2006
Starbucks releases
its new warm
sandwich line
Domino’s rolls out
their new Oven
Baked Sandwiches
McDonald’s
adds grilled
chicken to its
successful
Snack Wrap
line
2007
A judge rules that
a burrito is not a
sandwich, ending
a lease dispute
between Panera
and Qdoba
McDonald’s introduces a
new Premium Chicken
Sandwich line with Club,
Classic, and Ranch BLT
2008
Jamba Juice
enters the
sandwich
market with a
new line of
wraps and
flatbreads
2009
The food truck
revolution begins
– bringing unique
and authentic
ethnic sandwiches
to the masses
KFC releases their first
fish sandwich and asks
Pope Benedict XVI to
bless their Fish Snacker
2010
Quizno’s releases
over 25 new menu
items
The (in)famous KFC
Double Down
sandwich is released
Operators
upgrade the
classic grilled
cheese with
high-end
cheeses and
artisan breads
2011
Fine dining chefs
begin opening
sandwich-focused
operations
The Vietnamese banh
mi is the trendy
sandwich of the year,
featured prominently on
menus and in the press
2012
Pretzel rolls
become the new
trendy sandwich
carrier at chains
2013
2014
Sriracha begins
its rapid ascent
on sandwich
menus
Burger King revamps its
menu, introducing a new
“Garden Fresh” section
with healthier wraps
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MenuTrends Keynote | Sandwich 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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17
MENU ADOPTION CYCLE
SANDWICH MEGATRENDS
Asiago
Guacamole
Pesto
BBQ
Cilantro
The New Healthy
Ciabatta
Vinaigrettes
Swiss
Aioli
White Cheddar
Au Jus
Cheddar
Sriracha
Aged Cheddar
Unique Carriers
Bao
Kale
Kimchee
Harissa
Naan
Doner/Shawarma
INCEPTION
Chipotle
Bacon
Pickled Ingredients
Pico de Gallo
Ethnic Sandwiches
Smoked Cheeses
Banh Mi
Savory jams
Upscale Breads
Tzatziki
Falafel
Gruyere
Tapenade
Chutney
Brisket
Arugula
Brioche
Hummus
Pretzel
American Cheese
Smoked Meats
Mayo
Buffalo
Goat Cheese
Giardiniera
Curry
Tortas/Cemitas
ADOPTION
PROLIFERATION
UBIQUITY
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Barbecue and upscale breads are among the new sandwich MegaTrends
most
popular with consumers.
MenuTrends Keynote | Sandwich 2014
18
Barbecue is currently in the Ubiquity stage of the menu cycle. However, it continues to be a highly appealing sauce and
protein option for over half of consumers.
BBQ Sandwiches
63%
Upscale Breads: brioche, pretzel, ciabatta
51%
Ethnic Sandwiches: banh mi, tortas, cemitas, cuban
41%
Interest Rating:
MegaTrends (Top 2)
New Healthy: gluten free, vegan, organic
37%
Unique Carriers: naan, bao, waffles
32%
Pickled Ingredients: giardiniera, onions, radishes
31%
QC7 : Described are some sandwich trends you might not already be familiar with. For each, please indicate how
interested you are in trying that type of sandwich trend/item. 5-point scale, top 2 (very interested and interested)
n=1023
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INCEPTION: Unique Carriers
SANDWICHES
Authentic ethnic breads and
unusual carriers are helping
operators stand out.
Naan and bao create Asian-inspired
sandwiches while waffles are being used
for a handheld chicken & waffles dish.
Notable
Flavors
19
Naan
Bao
Arepas
Paratha
Waffles
Challah
Piadina
Donuts
ON THE MENU
RESTAURANT
ITEM
DESCRIPTION
BIRDSALL HOUSE
SMOKY PULLED PORK
SANDWICH
carolina style barbeque sauce, pickled carrots, caramelized apples,
organic challah bun, fries.
MAX BRENNER
ROAST BEEF WAFFLE
SANDWICH
thinly-sliced roast beef, gruyere cheese, red onion, tomatoes,
dijon mustard.
OBIKA MOZZARELLA
BAR
SALMONE PANINI
smoked wild alaskan salmon, stracciatella di burrata and
wild arugula on piadina.
WHIP-IN PARLOUR
CAFÉ
THE EASTSIDE DRIVE
six slices of bacon with tomato chutney, swiss cheese &
field greens in a warm naan served with coleslaw.
YUM DUM TRUCK
KOREAN CHILI CHICKEN
BAOWICH
panko breaded chicken breast with house spicy slaw, topped with
Korean chili sauce and toasted sesame seeds.
Source: Datassential INSIDER
Contact Datassential: 312-655-0594
MenuTrends Keynote | Sandwich 2014
Made-to-order freshness and quality are the most important factors driving away-fromhome sandwiches.
Customization also rates high and emphasizes the component of freshness that consumers seek.
AFH Sandwiches: Attribute Importance (Top 2)
CRITERIA
IMPORTANCE
1
Clean / sanitary food & beverage areas
83%
2
Freshness of sandwich options
82%
3
Quality of sandwich options
81%
4
Sandwiches are made to order
79%
5
Best value (quality for the price)
77%
6
Ability to customize my sandwich
74%
7
Visually appealing
74%
8
Consistent sandwiches
73%
9
Selection of sandwich ingredients / toppers / condiments
73%
10
Convenient location
72%
QB6 : When you want sandwich AWAY FROM HOME (at a restaurant, cafeteria, etc.) how important are each of the
following? 5-point scale
n=1015
20
MenuTrends Keynote | Sandwich 2014
Contact Datassential: 312-655-0594
“The prices of sandwich meat & cheeses has gone up considerably. And the
quality has gone down. So I don’t usually purchase sandwich fillings. When I
do, they tend to go bad before I have a chance to use it all.”
“…I have the proper ingredients available. I do not use any bread, only meats
and cheeses with salad dressing, chili sauce and mustard. Pre-cut and
packaged so that they are easy to use.”
“If I had access to fresh vegetables and condiments that would be eaten in a
timely manner and would not spoil. There are only two in my household.”
“I could make one as good as what I get when I go out. Sometimes you can’t
find or don’t have the right bread, otherwise it’s really time consuming to make
all ingredients and get it together.”
At Home Sandwiches:
Drivers (unaided)
“They were less time consuming and offered more variety to prepare in a short
time. I buy them at restaurants so that I don’t have to prepare them.”
“Fresher tasting and all-natural ingredients that didn’t spoil within a week or
sooner.”
“The shelf life of the ingredients was longer. I do not like to have a sandwich
every day and I would get tired of the same sandwich all the time.”
”If everything was cut, chopped, and ready to make the sandwich like a sub or
sandwich kit with meat cheese veggies and sauce packets.”
“I had good quality bread to make it. Good bread isn’t cheap and it doesn’t last
as long as the pre-packaged bread.”
QB4 : Please complete this thought: “Other than lower cost, I would be more likely to have sandwich AT HOME if…”
n=1015
21
MenuTrends Keynote | Sandwich 2014
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312-655-0594 or [email protected]
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MenuTrends Keynote | Sandwich 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 | Sandwich 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 | Sandwich 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 | Sandwich 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 | Sandwich 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 | Sandwich 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 | Sandwich 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 | Sandwich
2014
CALL MAEVE
WEBSTER AT 312-655-0596 OR EMAIL AT [email protected]
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 | Sandwich 2014
a Datassential
solution
Contact Brian Darr:
312-655-0594
[email protected]
Contact Datassential: 312-655-0594
31