Trend Tracker

Brown spirits nudged out white spirits in on-premise consumption during 2012, according to Guest Metrics’ most recent POS data from restaurants and bars. The Leesburg, VA-based market research company reports that whiskey, bourbon and Scotch all saw an increase in market share in the first three quarters of 2012, while vodka’s market share plummeted.      Here is a closer look at some of the market share gains and losses as calculated in basis points during the first three quarters of 2012: •Bourbons and Blends: +1bps

Among the U.S. Hispanic population, Millennials’ food choices reflect cultural preferences, according to the NPD’s NET (National Eating Trends) Hispanic research. This 22- to 35 year-old age group, which comprises 65% of the Hispanic population in the United States, includes Hispanic dishes in 7% of all meals. The research shows that they gravitate toward ready-to eat, fresh and from scratch foods both away from home and at home. NPD found these to be the preferences of Hispanic Millennials compared to non-Hispanics:

Beef, chicken and pork are the most menued meats, says a recent report from Mintel on "Meat Preparations and Trends." The reports notes that more complex techniques increase opportunities for value-add menu copy, such as concepts like “fire-seared,” “fork-tender,” “braised for hours,” and “smothered." Slow-cooked meats have proven popular; not only are they convenient, versatile and a value-add for restaurants, they are also perceived by consumers as an healthier option than burgers and fries.

What makes the sale for restaurant patrons?  According to the NPD Group’s Crest foodservice market research, consumers are less enthused by combo-meals and dollar menus of the past. “On-a-deal” spending decreased for the second year in a row since 2008. The NPD research looked at the year ending August 2012:

Snacking is good for you, according to the Chicago-based NPD Group. In its recent report titled “Snacking in America,” the market research company looked at Americans’ eating habits over a two-year period. The results suggest that the most health-conscious consumers snacked most often and chose from a wide variety of healthy snacks.   •    Healthy dieters snack twice as often as less healthy dieters •    The “most healthy” consumer eats 36% more snacks a year than the average consumer