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213 posts categorized "Consumer Foodservice"

March 14, 2015

An Interview with Fabrice Willot, President of the Belgian Foodtruck Association

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Alfredo Zucchi: Does the Belgian Foodtruck Association cover only modern food trucks, or do you cover all kinds of street food in Belgium?

Fabrice Willot: The Belgian Food Truck Association is a trade association which covers vehicles (food bikes, food carts, food trailer & food truck) offering urban, hand-crafted, high-quality food in Belgium. We poll regularly our member and invite them to communicate to us all the figures that we deem necessary for us to evaluate the category. This information allows us to establish a complete cartography of category’s activity in Belgium. The association covers 65% food trucks active in Belgium.

Alfredo Zucchi: Could you please explain what is your definition of “street food”?

Fabrice Willot: We speak of Food Trucks and not of street food. The scope of the association excludes pop-up stores and street stalls/kiosks. The Food Truck was born under the impulse of “radical chic” culture – a culture which was looking for authentic, hand-crafted products. We still find that distinction today, as the food truck movement focuses strongly on a hand-crafted gastronomy, based on fresh products –as opposed to gastronomies based on industrial or semi-industrial products (which are excluded from our scope and from our figures).

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Entretien avec Fabrice Willot, président de l'Association Belge Foodtruck

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Alfredo Zucchi : La Belgian Food Truck Association  est-elle destinée uniquement aux food trucks, ou couvre-t-elle toute typologie de « street food » ?

Fabrice Willot : Belgian Food Truck Association est une association professionnelle à destination des véhicules (food bikes, food carts, food trailer et food truck) proposant une gastronomie urbaine artisanale et de qualité exerçant leur activité en Belgique.

Nous effectuons régulièrement des sondages auprès de nos membres et nous les invitons à nous communiquer tous les chiffres nécessaires à l’évaluation du marché. Ces informations nous permettent d’établir une cartographie complète du secteur d’activité en Belgique.

Dans la mesure où l’association représente près de 65% des food trucks de Belgique, nous estimons que nos chiffres sont représentatifs du secteur.

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March 5, 2015

McDonald’s Experiments With McCafé Strategy in Developed Markets

ElizabethFriendAnalyst Insight by Elizabeth Friend - Senior Consumer Foodservice Analyst

McDonald’s efforts at a strategic turnaround have so far focused on its core burger and fries concept, but the company is now placing some energy behind improving McCafé. Specifically, McDonald’s is looking for ways to compete more directly with premium coffee shops in major coffee shop markets like the UK and Australia. The company has been experimenting with ways to position itself as not just a price and convenience player, but as a true coffee-drinking destination—a difficult feat that, if successful, could help them tap into a lucrative and growing demand pool.

More dine-in traffic in the UK

The UK is one of the largest specialist coffee shop markets in value terms, at US$2.4 billion in sales in 2013; however just like in the US, McDonald’s sells McCafé products in the UK as a branded menu range, rather than through separate ordering counters or standalone outlets.  As a result, English McCafés have never competed fully as third-place destinations in the vein of Costa or Starbucks.

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March 4, 2015

The Rising Power of Female Consumers

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The global female population totalled an estimated 3.6 billion in 2014 and is expected to reach 4.2 billion by 2030. Average disposable income amongst women is the highest it's ever been, and women are living longer than men.

What are you doing to reach this growing market?

Recording
View now to learn:

  • The size and distribution of the female consumer market
  • Literacy and education rates
  • Labour participation
  • Purchasing power

 

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February 27, 2015

Starbucks Subscription Reserve Coffee is One More Step in its Third-Wave Evolution

ElizabethFriendAnalyst Insight by Elizabeth Friend - Senior Consumer Foodservice Analyst

Starbucks’ recent performance has been very strong, but that hasn’t prevented the company from seeing the writing on the wall. Scores of super-premium, third-wave coffee competitors are rising up in all of the most important developed markets. To keep them at bay, Starbucks is taking consistent steps toward staying ahead of evolving consumer preferences.

In its most recent move, Starbucks has added a subscription-based service for its small-lot Reserve brand coffee, promising delivery of the rare beans within days of roasting at its new Seattle Roastery and Tasting Room. In one fell swoop, the service provides a small but stable revenue stream, solves a distribution issue, and most importantly, helps to cement Starbucks’ new branding as a purveyor of third-wave coffee—offering the quality of coffee typically found at an independent coffee shop, with the benefits and services of a massive global chain.

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February 3, 2015

Introducing Passport: Nutrition

Passport: Nutrition is a first-of-its-kind database that examines the total amount of nutrients purchased through packaged food and soft drink products worldwide, evaluating eight key nutrients in 54 countries. Passport: Nutrition research helps your organisation understand key markets and drivers, dietary trends and how to position your company for success.

Learn more about Passport: Nutrition

Request a demo

February 2, 2015

New Nutrition Data Shows Global Calorie Consumption

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We are excited to announce our new research examining the total amount of nutrients purchased per-person per day through packaged food and soft drinks products. Passport: Nutrition is a new research tool that maps the purchase of energy, protein, carbohydrate, sugar, fat, saturated fat, fibre and salt from packaged food and soft drink products sold through retail in 54 countries globally.  Passport: Nutrition allows your organisation to:

  1. Analyse where consumers get their calories. The purchase of eight different nutrients on a per person per day basis is available for 54 countries, regionally and globally. This information is also split by product category to the lowest level.

  2. View the nutrition composition of food and beverage products.  The nutritional information per 100g of product is available for over 50,000 packaged food and soft drink products in 54 countries. The nutritional content of one product can be compared with that of another, as well as comparing the same products in different countries.

  3. Review company and brand contributions. Nutrition brand shares look at how much each packaged food and soft drink brand and company is contributing to the total purchase of each nutrient, by category and country.

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January 28, 2015

Three Questions to Ask About the Shake Shack IPO

ElizabethFriendAnalyst Insight by Elizabeth Friend - Senior Consumer Foodservice Analyst

Whenever an up-and-coming restaurant brand IPOs, the most important question to ask is whether the chain belongs to a true trend or simply a fad, one more flash-in-the-pan in a long line of cupcake shops, cereal cafés, and new takes on frozen yogurt. And in the case of Shake Shack, this question may be more important than ever: Not only is the chain part of a strong consumer movement that has already been booming for many years, but it is one of many chains looking to cash in on the same surge in demand. Fortunately, better burger competitors have history on their side, and there is plenty of reason to think that they are going to be around for many years to come.

Unlike cupcakes, which carved out an entirely new dining occasion based on giving adults permission to grab cupcakes on their way home from work, better burgers’ success hinges on a pastime that is about as traditional as it gets in American foodservice. Going out for burgers and fries is something consumers have been doing for decades, and better burger chains have given them a new—arguably better—way to experience a perennial favourite.

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December 9, 2014

McDonald’s Expands Customisable Burger Concept – But Should They?

ElizabethFriendAnalyst Insight by Elizabeth Friend - Senior Foodservice Analyst

McDonald’s has been quietly testing a customisable burger and chicken sandwich concept for months, but this week announced a plan to aggressively expand the program, rolling out to thirty US outlets immediately and as many as 2,000 outlets in 2015. Called “Create Your Taste,” the program allows customers to bypass ordering lines and instead place their order via touchscreen kiosks, choosing from a variety of buns, toppings and sauces, many of which have never previously been available at McDonald’s.

Customisable sandwiches cost more and take longer to make, but McDonald’s is betting that customers won’t mind—especially those highly desirable fast casual customers whom have already grown used to high quality food and customisable orders at chains like Chipotle. Svati Kirsten Narula at Quartz writes:

McDonald’s hopes to win consumers back by offering build-your-own sandwich options, betting that customers won’t mind waiting longer or paying more for made-to-order meals…At Chipotle, customers interact with burrito-makers and watch as their orders are crafted, which makes highly specific customization possible…Selecting sandwich buns and toppings via touch-screen isn’t exactly the same thing, but if the resulting food is perceived to be higher-quality, that’s a win. Test customers interviewed by Bloomberg and USA Today have given favorable reviews to their “Create Your Taste” experiences, although they couched their compliments with nods to too-high pricing and comparisons to In-N-Out Burger.– Quartz

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November 25, 2014

Regional Trends in Consumer Foodservice

Euromonitor International and Nation's Restaurant News are pleased to present the list of top 25 consumer foodservice operators in non-North American regions. This video looks at insights and trends in foodservice across these global regions.

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Recent Posts

An Interview with Fabrice Willot, President of the Belgian Foodtruck Association

Entretien avec Fabrice Willot, président de l'Association Belge Foodtruck

McDonald’s Experiments With McCafé Strategy in Developed Markets

The Rising Power of Female Consumers

Starbucks Subscription Reserve Coffee is One More Step in its Third-Wave Evolution

Introducing Passport: Nutrition

New Nutrition Data Shows Global Calorie Consumption

Three Questions to Ask About the Shake Shack IPO

McDonald’s Expands Customisable Burger Concept – But Should They?

Regional Trends in Consumer Foodservice