Deli Trends 13 September 2012

Transcription

1 Deli Trends 13 September 2012

2 Deli Industry Overview According to a 2010 estimate by the International Dairy Deli Bakery Association ( prepared food sales at U.S. supermarkets are approximately $5.7 billion and increasing at about 7% annually (Technomic). Industry Trends Consumer Trends Deli/Bakery Trends Restaurant Trends Menu Trends 1. Value= price, quality, & freshness 2. Retailers are unstoring alternative draw to POS 3. Restaurant trends 4.Slowed new product development 1.Demand for low prices/value 2.Health & well-being 3.Convenience 4.Sustainability 5.Food Safety & Quality 6.Eating at home looking for restaurant quality 1.Seeing impact of recession 2.Growth in deli prepared foods 3.Consumer trends drive which deli to shop 4.Manufacturers creating more healthful items 5. Store brand bakery items 6. Consumers want: local, healthful, allnatural, organic but not willing to pay 1.Depression continues 2.Special Deals 3.Innovation & Experimentation 4.Regional/Ethnic 5.Smaller Portions & Family style (for 2 or more) 6. Upscale children s offerings 1.Comfort Food 2.Fresh food 3.Artisan ingredients & local sourcing 4.Mediterranean food 5.Positive messages: Health Benefits, Origins, Prep Methods Consumers are looking for value in their shopping experience. Shopper s definition of value = price, quality, & freshness. The future value chain will focus on personal value propositions - giving customers product they want, not what supplier wants to sell (IDDBA What s - 2 in - Store 2010) *IDDBA What s In Store

3 Deli Industry Shopper Overview Shopper Profile Spending Habits Food Purchase Drivers All consumers have specific needs they're seeking to satisfy, along with particular occasions they're shopping for A key to maintaining customer loyalty to a retailer's brand is to connect with them by anticipating their needs *IDDBA What s In Store 2010; NPD; Progressive - 3 -

4 Deli Food Trends Entrees 6% of total deli sales Frozen entrees & refrigerated entrees saw volume decrease at food stores Sides 3.7% of deli prepared sales Important considerations: Taste, Ingredients, Store Reputation, & Past Experience with Brand Appetizers 13.2% of deli prepared sales; 6 th largest category About 29% of consumers said they sometimes make a meal out of appetizers Breakfast.4% of deli prepared sales Focus on convenience, price, & speed of service; provide area sit and relax on the weekends Comfort Food Financial instability has lead consumers to seek consistency in other areas of life; driving demand for iconic deli foods Bakery 7.7% of total perishable sales; + 4.3% Whole grains, organic, gluten free, natural; Single serve, bite size trends Pizza 8 th largest deli prepared category Families with children gravitate towards takeand-bake; up-scale consumers prefer specialty Chicken & Rotisserie 14.2% - more sales than all other entrees Popular take-home meal for the families on the go Rotisserie has moved beyond just chicken Sandwiches & Wraps 12.7% of deli prepared sales More sandwiches featuring ingredients low in fat, reduced sodium, or fewer nitrates Salads 21.4% of deli prepared sales Gourmet salads will take on Asian appeal such as Chinese, Japanese, & Thai. Dips/Spreads/Hummus 8.7% of deli prepared sales Booming sales of refrigerated spreads are a big contrast to sales of spreads & dips in grocery aisle Soup 1% of deli prepared sales Consumers are looking for restaurant quality soups at their supermarkets including exotic varieties *IDDBA What s In Store

5 National Deli Account Feedback What is Working Hot Case bundled meal re-packs; chicken & wings, pizza Meal solutions such as salads & sides in a kit Providing customers variety Seasonal items & Holiday Meals Moving to kits Hot bar expansion Eating right (organic) Re-model with stations Fresh, to go, healthy options Providing a great shopping experience Superior merchandising Improvement of cold case product offerings Strengths Pizza makes the deli a go to department Loyalty cards Well established bakery/deli departments Strong sandwich programs Healthy, unique, & exciting variety Chicken sales Direction Support of rotisserie chicken & wings Limited sku with stable core Seasonal items Moving to kits Hot bar expansion Eating right (organic) Re-model with stations What is Not Working Rice dishes, red pasta dishes Anything cumbersome to create Local sources of supply Limited sku assorted and variety Weaknesses Labor issues to support the hot case moving to more grab n go Lack of space or skill level for anything but chicken Lack of PD group and formal procedures Limited hot/cold case offerings Poor price/value messaging - 5 -

6 HOT POCKETS STIX Snack Category: Snacks are up 168% over the past 3 years 1 Fast food chains, like KFC and McDonald s, have expanded their snack offerings. Features & Benefits: Portable, on-the-go, mess-free snack Great price/value for the consumer Developed for fryer & ovens 4 hour hold time in warmer case 3 Items: Pizza Stix Taco Stix Buffalo-Style Chicken Stix Product Information: Bulk format 3oz. size 48 pieces/case Pizza Stix Pepperoni flavored pizza topping paired with marinara & mozzarella. Taco Stix Zesty seasoned beef taco filling & cheese sauce, with a hint of chili powder. Buffalo-Style Chicken Stix Diced chicken in a fiery Buffalo-style sauce. 1 Mintel- Menu Snacking Innovation, May

7 STOUFFER S Whole Grain Mac & Cheese Tender pasta made from enriched semolina and whole wheat flour. Blended with real New York Cheddar and Cheddar Club cheeses, and sea salt.creamy and sharp. Indulgent and irresistible. 4 / 64 oz Pouch GTIN# : Globe Code: Mac & Cheese Opportunity: Growth Trend Mac & Cheese menu incidence has doubled since 2005 Appears on 20% of all restaurant menus Category growth = 4.8%* Comfort Gourmet Whole Grain Opportunity: 72% of Americans are trying to increase their consumption of whole grains1 The menu incidence of whole grain/whole wheat pasta at restaurants has doubled over the past four years2 Consumers look more for healthy ingredients than avoid bad ones: fiber and whole grains are the most sought.3 1 IFIC Foundation, 2010 Food & Healthy Survey 2 Datassential, Shopping for Health, Food Marketing Institue and Prevention Magazine, July, 2011 Health & Wellness: A closer look Dietary fiber from whole grains, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower the risk of heart disease.* Fiber-containing foods such as whole grains help provide a feeling of fullness with fewer calories, and so may help with weight management.* The 2010 Dietary Guidelines for Americans recommends consuming at least half of all grains as whole grains.** Operational Benefits: Whole Grain Mac & Cheese Distinguish menu with a unique, innovative offering Versatile flavor profile that will appeal to adults and children Meet demand for more whole grains 7-7 -

8 LEAN CUISINE Whole Grain Lasagna with Meat Sauce Home-style meat and tomato sauce, layered with whole grain rippled lasagna noodles, low-fat Ricotta and Asiago cheese filling and part-skim mozzarella shredded cheese topping. 4 x 96oz Trays Whole Grain Opportunity: 72% of Americans are trying to increase their consumption of whole grains The menu incidence of whole grain/whole wheat pasta at restaurants has doubled over the past four years Consumers look more for healthy ingredients than avoid bad ones: fiber and whole grains are the most sought. Health & Wellness: A closer look Dietary fiber from whole grains, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower the risk of heart disease.* Fiber-containing foods such as whole grains help provide a feeling of fullness with fewer calories, and so may help with weight management.* The 2010 Dietary Guidelines for Americans recommends consuming at least half of all grains as whole grains.** Features and Benefits: Made with 51% whole grain pasta. Zero grams of Trans Fat per serving. Good source of Calcium, Fiber and Vitamin A. Menu Applications: Center a serving of baked lasagna over a small portion of piping hot Marinara Sauce; garnish with crisp greens and fresh fruit. Microwave thawed lasagna to order; serve in individual ramekins. Complement with buttered Italian vegetables and warm garlic toast. Excellent with fried eggplant slices and chilled fruit salad

9 STOUFFER S Mac & Cheese Claims 100% Real Cheese No Preservatives Now improved cheese flavor Freshly made pasta Made with Sea Salt Excellent source of Calcium No artificial flavors 0g Trans Fat per serving 4 / 76 oz Tray; 4 / 98 oz Tray 4 / 80 oz Pouch Globe # ; ; GTIN/UPC ; ; Improvements: Improved Cheese Flavor Thru superior, aged cheese Improved Color Improved Texture Improved NHW Lower sodium, fat, and sugar Improved Preference Improved Holding Flavor holds up better Insights: Consumers want real food, not processed food According to consumer research the top quality claim in terms of generating purchase interest for Mac & Cheese is Made with 100% Real Cheese * In ad testing a No preservatives/100% Real Cheese advertising claim generated the highest persuasion score ever achieved** Operational Benefits: Delicious real cheese flavor that will have guests coming back for more Better NHW for consumers that operators will feel better about serving Reduce waste ability to hold without losing cheese flavor. Multiple pack options to best meet operational needs NESTLÉ *Prepared PROFESSIONAL Foods Division and STOUFFER'S Claims Testing are trademarks of Société des Produits **Prepared Nestlé S.A., Vevey, Foods Switzerland. Division ASI - 9 -

10 STOUFFER S Chili with Beans Tender ground beef simmered in a zesty tomato sauce, seasoned with chili powder, cumin and ground pepper. Combined with kidney and pinto beans, green bell peppers and diced tomatoes. A hearty classic, always in demand. 4 / 64 oz Pouches Key Insights Chili comes in a pouch format capitalizing on the growth of pouch format Frozen pouch category is growing at 8.5% annually- at a rate faster than foil tray format1 58% of operators want to purchase fully prepared frozen entrees, sides and chilies in a pouch format2 One in three operators prefer entrees in a frozen pouch format 46% of operators prefers chilies in a frozen pouch format Chili has high menu penetration Chili appears on 43% of the commercial restaurant menus According to both commercial and non-commercial operators, chili plays a key role on the menus Menu Applications: Enhance cheese enchiladas by topping them with hearty chili Combine chili with STOUFFER S Mac & Cheese to form a cheesy chili mac-n-cheese Serve with cornbread Use chili as a topping on hot dogs and hamburgers, as an ingredient in an entrée and as a topping on appetizers Operator Benefits Flexibility Can be prepared in multiple cooking platforms- water bath/boiling water and steamer giving operators the flexibility to choose the preferred method Pouch packaging frees up oven space Efficiency Clear pouch with pre-printed bilingual cooking instructions Pouch decreases clean up time and waste Quality Perception Pouch has a higher perceived quality and freshness vs. frozen tray and other packaging formats Lower trash volume vs. foil tray and other packaging Food Cost Pouch format provides 100% yield to help manage food cost

11 STOUFFER S Pot Pie Mix Sliced Carrots, Celery, Onions, Potatoes and Green Peas in a rich, thickened Chicken Broth with real cream. Hints of Thyme and Parsley. A dash of Sherry. 4 x 80 oz Pouches Operational Solutions: Versatile speed-scratch solution: Use as a component/filling to pastry/bread bowl, customize with proteins or additional vegetables, or heat & serve as is Frozen pouch format for A) easy prep in boiling water or steamer B) easy prep in oven when poured into tray or hotel pan, and C) for lower waste quantities Can be heated, chilled, portioned & sold in to-go packaging with 5 days refrigerated shelf life after baking with sauce and vegetables maintaining their color quality Features: Versatile & unique Convenient, labor-saving dish Zero grams of trans fat and no preservatives

12 STOUFFER S Vodka Cream Mix Diced and fire-roasted tomatoes, tossed with al denté twists of rotini pasta in a tomato-based vodka sauce with real cream. 4 x 80 oz Pouches Operational Solutions: Versatile speed-scratch solution: Use as an entrée or side, customize with proteins or additional vegetables, or heat & serve as is Frozen pouch format for A) easy prep in boiling water or steamer B) easy prep in oven when poured into tray or hotel pan, and C) for lower waste quantities 3. Can be heated, chilled, portioned & sold in to-go packaging with 5 days refrigerated shelf life after baking with sauce and vegetables maintaining their color quality Features: Versatile & unique Convenient, labor-saving dish Zero grams of trans fat and no preservatives

13 STOUFFER S Pasta Primavera Mix Perfectly-cooked broccoli, rotini pasta, julienned carrots and onions in an Alfredo sauce with real cream, aged Parmesan, Asiago and Romano cheeses, and a splash of Chablis. 4 x 80 oz Pouches Operational Solutions: 1. Versatile speed-scratch solution: Use as an entrée or side, customize with proteins or additional vegetables, or heat & serve as is 2. Frozen pouch format for A) easy prep in boiling water or steamer B) easy prep in oven when poured into tray or hotel pan, and C) for lower waste quantities 3. Can be heated, chilled, portioned & sold in to-go packaging with 5 days refrigerated shelf life after baking with sauce and vegetables maintaining their color quality Features: 1. Versatile & unique 2. Convenient, labor-saving dish 3. Zero grams of trans fat and no preservatives

14 STOUFFER S Cacciatore Mix Chunky fire-roasted tomatoes, mushrooms, red peppers, onions, Asiago cheese, green peppers and spinach with red wine, roasted garlic, vinegar, paprika and traditional spices & herbs. 4 x 80 oz Pouches Operational Solutions: Versatile speed-scratch solution: Use as an entrée or side, customize with proteins or additional vegetables, or heat & serve as is Frozen pouch format for A) easy prep in boiling water or steamer B) easy prep in oven when poured into tray or hotel pan, and C) for lower waste quantities Can be heated, chilled, portioned & sold in to-go packaging with 5 days refrigerated shelf life after baking with sauce and vegetables maintaining their color quality Features: Versatile & unique Convenient, labor-saving dish Zero grams of trans fat and no preservatives

15 STOUFFER S Jambalaya Mix flavored with Andouille Sausage A Creole-style sauce of diced and crushed tomatoes and smoky, spicy andouille sausage simmered with red and green peppers, celery and onions, roasted garlic, paprika and a touch of hot sauce. 4 x 80 oz Pouches Operational Solutions: Versatile speed-scratch solution: Use as an entrée or side, customize with proteins or additional vegetables, or heat & serve as is Frozen pouch format for A) easy prep in boiling water or steamer B) easy prep in oven when poured into tray or hotel pan, and C) for lower waste quantities Can be heated, chilled, portioned & sold in to-go packaging with 5 days refrigerated shelf life after baking with sauce and vegetables maintaining their color quality Features: Versatile & unique Convenient, labor-saving dish Zero grams of trans fat and no preservatives

16 STOUFFER S Chicken & Noodles Tender cooked chicken with wide egg noodles in a creamy sauce complimented with julienne carrots and sliced celery 4 / 64 oz Pouches Menu Applications: Serve over corn bread and add scallions for garnish Serve in a baked bread bowl Top with flaky pie dough and bake until golden brown for a scrumptious pot pie Add andouille sausage, blackening spice and green bell peppers, for a Cajun inspired noodle soup Add garden peas and steamed diced potatoes for a tasty chicken and vegetable stew Features: 0 gr. trans fat Excellent Source of Vitamin A Good source of Calcium Spoon over cornbread squares and garnish with crisp bacon pieces

17 STOUFFER S Tortilla Mix Mexican dish reminiscent of "comida casera" or home cooking with the richness of chicken, authentic spices, tomato, masa, and the boldness of chilies. 4 x 80 oz Pouches Menu Solutions: Combine STOUFFER S Tortilla Mix with pulled pork, fire roasted yellow corn, black beans, diced tomatoes, and shredded carrots. Top off the finished soup with a dollop of sour cream and chopped cilantro. Blend with shredded cheddar cheese, diced jalapeños, and cooked chopped chorizo meat and serve as a hot dip for freshly fried tortilla chips. Make your favorite enchiladas using pulled rotisserie chicken meat and shredded cheese wrapped in a corn tortilla topped with STOUFFER S Tortilla Mix. Combine a baked potato diced green and red peppers, black beans, Mexican cheese blend and fresh cilantro. Mound this back into the shells, bake until cheesy and hot, and top off with Stouffer s Tortilla Mix. Serve topped with a dollop of sour cream and fresh cut chives. Combine Stouffer s Tortilla Mix and Mexican seasoned shredded beef, roll into enchiladas. Take a pan of these and smother with more tortilla mix and top with crumbled queso fresco and bake until bubbly, gooey and delicious! Serve with yellow rice studded with carrots, peas and corn. Heat whole black beans, fresh roasted yellow corn and cilantro thoroughly with Stouffer s Tortilla Mix, and blend with a warm Mexican Con Queso. A plate of fresh fried tortilla triangles, seasoned with coarsely ground lime zest and cumin could be served as side