FOODBYTES APRIL 2016 ISSUE 28 YOUR FREE DATASSENTIAL TREND REPORT

FOODBYTES APRIL 2016 ISSUE 28 YOUR FREE DATASSENTIAL TREND REPORT

OF QSR OPERATORS WANT INFORMATION ON CONSUMER TRENDS FROM SUPPLIERS DATASSENTIAL 2015 PULSE MARKET OVERVIEW DATASSENTIAL S FOODBYTES: TRENDSPOTTING 2

HOW DO YOU SPOT TRENDS? Everyone knows they should stay on top of food trends the hottest flavors and ingredients, the dishes that chefs are menuing and consumers are seeing, the Instagram-worthy health trends, the next sriracha and kale. After all, how do you create new products and market your current lineup without understanding the real-world context? But it s overwhelming. There are hundreds of consumer and industry magazines to read, social media moves at an ever-faster pace, foodservice trips and immersions are expensive, and your inbox is packed with newsletters. That s why Datassential created our TrendSpotting Reports seven curated magazines that combine research, expert insights, and Datassential s consumer and operator data with menu inspiration, concept profiles, CPG examples, and so much more. In this month s FoodBytes, we want to reintroduce you to the entire series, fresh off a complete, top-to-bottom redesign of every single title, unveiled last month. Clients who integrate TrendSpotting into their product development, marketing, and reconcepting efforts are more creative companies that truly understand the entire trend landscape, which is essential as segments compete and meld, dayparts shift, and trends move faster. If you subscribed to TrendSpotting last year, your organization is now an expert in concepts like Asian fast casuals and third-wave coffee, global restaurant chains in countries like Brazil and Japan, the authentic cuisines of Ethiopia and Bohemia, cities like Atlanta and Houston, and dozens of trends, ranging from savory yogurts to roasted white chocolate to insects. With 70 issues a year, all backed up by extensive market research, you simply won t find anything like Datassential s TrendSpotting Reports available in the industry today. Plus, with SNAP!, our resource hub, you have searchable access to ALL of the topics we have covered in the past three years. In the pages ahead, see how you can put TrendSpotting to work for you. If you don t want to miss out on a single issue, contact Datassential Senior Publications Manager Mike Kostyo at mike@datassential.com or 312-219-6435 for information about trial issues, pricing, and to set up company-wide access today. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 3

03 THE WHY BEHIND THE WHAT Datassential s TrendSpotting Reports don t just show you the trends, they tell you why every trend we cover matters to you how the trends fit into the overall picture, how you can leverage them, and how they might evolve. 01 DINE AROUND COVERS LOCAL TRENDS TO CREATE A NATIONAL PICTURE What if you could do a comprehensive immersion tour in a city or region every single month? With Dine Around you can, whether you are looking for targets for your travels, want to augment your current immersion tours, or want to begin spotting trends in cities and regions around the U.S. 02 LOCAL EXPERTISE Dine Around includes interviews with local bloggers and other in-the-know experts on the trends they are seeing and responding to. It s like having local trend spotters in a dozen major cities across the country. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 4

SUBSCRIBERS TO DINE AROUND ARE EXPERTS IN THESE CITIES WE HAVE COVERED: Asheville, NC Atlanta, GA Austin, TX Boston, MA Boulder, CO Charleston, SC Chicago, IL Cleveland, OH Detroit, MI Honolulu, HI Houston, TX Hudson Valley, NY Kansas City, MO Los Angeles, CA Milwaukee, WI Minneapolis/St. Paul, MN Nantucket, MA Napa Valley, CA Nashville, TN New Orleans, LA New York, NY Oakland, CA Orlando, FL Philadelphia, PA Portland, ME Portland, OR Providence, RI Santa Fe, NM Washington, DC 38% OF CONSUMERS HAVE ALREADY TRIED BOILED PEANUTS DINE AROUND: ATLANTA TRAVEL TRENDSPOTTING Every May Dine Around covers the latest in the Chicago restaurant scene ahead of the National Restaurant Association show. Last year local bloggers told us that Parachute is red hot right now and Tanta does amazing Peruvian vegetarian dishes. WHAT MAKES THE ULTIMATE BREAKFAST SANDWICH? What makes the breakfast sandwich at Eggslut the most outrageous egg sandwich you ve ever had? BIG FLAVORS IN THE BIG EASY In our very first issue, we traveled to New Orleans for a look at Cajun cuisine, bananas foster, chicory coffee, and revived tiki bars. DISCOVER LOCAL FLAVORS Do you know what a Stuffie is? A Doughboy? From quahogs to pizza strips to coffee milk, discover the local flavor in Dine Around: Providence. FB DATASSENTIAL S FOODBYTES: TRENDSPOTTING 5

05 OPERATORS AND INSIGHTS THAT MATTER If you can t visit every food hall or third wave coffee shop yourself, Creative Concepts is the next best thing. Plus, every issue now features far more actionable insights the industryfocused expertise that sets our TrendSpotting Reports apart. 04 CREATIVE CONCEPTS COVERS THE BIG PICTURE Become an expert in the segments and concepts that are defining today s food industry and understand how they are impacting menus, retail, and beyond. 06 GET TO WORK We dare you to finish an issue of one of our TrendSpotting Reports and not come away overflowing with ideas. To get you started, every single issue ends with five need-to-know takeaways to get the creativity flowing. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 6

SUBSCRIBERS TO CREATIVE CONCEPTS ARE EXPERTS IN THESE CONCEPTS WE HAVE COVERED: Upscale Diners Farm Restaurants Ethnic Mash-ups Brick-and-Mortars Go Mobile High-tech Operators Fast Casual Pizza Limited Time Restaurants The New Speakeasy Upscale C-Stores Kids Meals Airport Operators Chain Revamps Independent Revamps Delivery Services Modern Steakhouses Big Data Food Incubators Spinoff Brands Modern Supermarkets Food Halls Hangouts Modern Ice Cream Third-wave Coffee College Foodservice Community-Supported Restaurants Modern Fried Chicken Asian Fast Casuals Modern Bakeries Meatless Operators Hospitals Modern Butchers WHEN IT WAS PUBLISHED IN JANUARY 2014, NEARLY ONE-THIRD OF OPERATORS WERE SENDING E-NEWSLETTERS CONSUMERS WERE MOST INTERESTED IN TRYING HIGH-QUALITY STORE BRAND PRODUCTS DATASSENTIAL S FOODBYTES: TRENDSPOTTING 7

08 MENU & RETAIL INSPIRATION See how chefs are putting a trend into action on menus and how consumers will find the trend leveraged in retail, giving you realworld context to inspire your own ideation and marketing efforts. 09 ALWAYS UP-TO-DATE As the trend cycle continues to speed up, you can t afford to fall behind. Every issue of On the Menu covers the latest new menu items, LTOs, test items, and news from major chains around the country. It s your needto-know industry newsletter, in your inbox every month. 07 ON THE MENU MAKES TRENDS EASY TO UNDERSTAND It doesn t get any easier than this six trends you need to know, from the cutting-edge to the well-known, every single month. PLUS, an overview of the new menu items, LTOs, test items, and industry news that matters. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 8

IN JUST THE PAST YEAR, SUBSCRIBERS TO ON THE MENU BECAME EXPERTS IN: OF CONSUMERS WANT TO TRY ROASTED 28% WHITE CHOCOLATE FB Sformato Mustard Greens Flaxseed Stout Mai Tai Buffalo Sauce Huckleberry Semifreddo Chilaquiles Sparkling Wine Cocktails Country Sausage Sunflower Seeds Bulgogi Patatas Bravas Thai Basil Po Boys Olives Pecans Bone Broth Finocchiona Shishito Peppers Cold-brewed Coffee Wood-fired Foods Mango Escolar Thai Iced Tea Truffles Gnocchi Pistachios Marshmallow Affogatos Calabrian Peppers Sunchoke Pastrami Bourbon Feta Tea Smoking Kohlrabi Savory Jam Rooibos Churros Horseradish Absinthe Savory Oatmeal Miso Fennel Balsamic Glaze Country Fried Proteins Piada/Piadina Gose Bowls Beer Cheese Hummus Raisins Rye House-milled Flours Breakfast Cereal as an Ingredient Roasted White Chocolate Rum Cinnamon Food Made from Scraps Nettles Mexican Chocolate Curry Meatballs Native American Cuisine Aleppo Pepper Draft Non-alcoholic Beverages Aleppo Pepper Coconut Milk Hushpuppies Egg White Dishes Uni Freekeh Unusual Burger Buns Panko Frozen Custard Fresh Mint DATASSENTIAL S FOODBYTES: TRENDSPOTTING 9

11 BECOME AN EXPERT From French escargot to Bohemian goulash, World Bites is the easiest way to quickly become an expert in a cuisine from a food industry perspective. We don t just tell you what it is, we tell you why it matters, how it relates to the industry, and combine it all with MenuTrends data and real menu inspiration to inspire your own products and menu. 10 WORLD BITES MAKES GLOBAL CUISINES ACTIONABLE Everyone knows they should be paying attention to global cuisines, but where do you begin? With World Bites, we cover 12+ dishes, flavors, and ingredients from a single cuisine, covering the entire menu. 12 ESSENTIAL DATA You won t find this much consumer data in any other publication. Do consumers know these global dishes? Do they want to try them? We break it all down by demographics for every single dish, so you have the data you need to back up your decisions. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 10

SUBSCRIBERS TO WORLD BITES ARE EXPERTS IN THESE CUISINES WE HAVE COVERED: Italian Mexican Thai Peruvian Nordic Brazilian Greek German Filipino Bohemian Basque Vietnamese Cuban Ethiopian Russian Indian TAKING ITALIAN CUISINE TO THE NEXT LEVEL In the first issue of World Bites, we covered everything from ciabatta to budino. 35% OF CONSUMERS WANT TO TRY LIMONCELLO IN A RESTAURANT UNDERSTAND LESSER-KNOWN CUISINES From Bohemian to Basque, we don t just cover the well-known cuisines, we also cover the countries and regions that may be brand new to most consumers which means consumer data is even more important. EVERY DAYPART Whether you are interested in breakfast, lunch, dinner, dessert, drinks, or snacks, World Bites offers a little something for every need. INDIAN DISHES COVERED 38% OF FOODIES HAVE HEARD OF SAMOSAS WORLD BITES: INDIA Ghee Raita Naan Samosas Pakoras Pani Puri Dosa Biryani Tandoori Chicken Butter Chicken Gulab Jamun Masala Chai Lassi DATASSENTIAL S FOODBYTES: TRENDSPOTTING 11

title 13 INTERNATIONAL CONCEPTS SCOURS THE GLOBE FOR CROWD-PLEASING FLAVORS With issues covering both menu categories and single countries, International Concepts features the trends and dishes that are reaching a wide audience in their home country and which could make the leap to American menus. 14 UNPARALLELED INFORMATION You won t find another industry resource that covers the global chain scene like International Concepts you ll find every issue packed with operators, flavors, dishes, and trends that are almost certainly brand new to you. 15 MARKET RESEARCH PERSPECTIVE Don t let their fun-to-read nature fool you Datassential s TrendSpotting Reports are packed with serious market research you won t find anywhere else, from proprietary consumer and operator data to research from our industry-leading resources, including MenuTrends and SCORES. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 12

SUBSCRIBERS TO INTERNATIONAL CONCEPTS ARE EXPERTS IN THESE COUNTRIES AND CATEGORIES WE HAVE COVERED: Mexico China UK Singapore France South Africa Philippines Australia Canada India South Korea Germany Japan Brazil Taiwan Italy UAE Spain Russia Argentina Finland Peru Sandwiches Coffee & Tea COMPETITIVE ANALYSIS Discover global chains that are moving into the American market, like Jollibee, one of six Filipino chains in the U.S. we covered in International Concepts: The Philippines. CONSUMER DATA Find out if U.S. consumers are open to trying international flavors 67% wanted to try the camel milk ice cream found at The Majlis in International Concepts: U.A.E. FLAVOR TRIPPING Every issue covers unique menu items at U.S. chains around the world, like the Taro Root Pie at McDonald s restaurants in China. FUTURE LTOs Many global successes find their way onto American menus, like the black burger at Burger King Japan, which became the Halloween Whopper in the U.S. last year. FB MENU CATEGORIES This year we also began covering single menu categories and concepts around the world, starting with sandwich chains. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 13

16 TIPS: THE MOST IN-DEPTH TREND PUBLICATION IN THE INDUSTRY Every quarter we cover eight trends from across the Menu Adoption Cycle, covering consumer and operator survey data and insights, background information, menu inspiration, media mentions, a trend prognosis, MenuTrends data, and so much more. 17 ON MENUS AND ON THE SHELF Fully understand how a trend is leveraged in a variety of applications, from restaurants to retail. You ll find menu examples, retail products, plus insights directly from consumers on how they could see each trend being offered at retail. Every issue is also available as a PowerPoint deck, so you can easily integrate it into your own presentations. 18 CONSUMER AND OPERATOR DATA In addition to the extensive consumer data and insights in every issue of TIPS, we also leverage Datassential s OPERA, the industry s largest operator panel, with over 30,000 decision-makers. Find out if operators currently offer a trend, believe it has staying power, will add it in the future, and how they could see their operation leveraging every trend covered in TIPS. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 14

IN JUST THE PAST YEAR, SUBSCRIBERS TO TIPS BECAME EXPERTS IN: Ras el Hanout Eliminating Tipping Trash Fish Bibimbap Shakshuka Upscale Bar Bites Green Goddess Dressing Honey Cuisineless Operators Insects Little Gem Lettuce Togarashi Cold Brew Coffee Romesco Carnitas Buttermilk Cannabis Cuisine Chicken Skins Panzanella Smoked 2.0 Piri Piri Smash Greek Yogurt Watermelon Guinea Fowl/Hen Unique Bacon Unique Finishing Salts Matcha Popcorn Substitute Milks Bourbon Sauces Avocados There is a tip jar and I notice employees treat customers who tip differently. OPERATOR ON ELIMINATING TIPPING 26% OF CONSUMERS 30 AND UNDER ARE LIKELY TO TRY INSECTS IN A RESTAURANT 22% OF OPERATORS THINK CANNABIS CUISINE IS A LONG-TERM TREND This new bacon would give us an edge over others offering something new and different while still offering a fan favorite just with a twist. OPERATOR ON UNIQUE BACONS Turkey Beef Duck Elk Lamb Salmon Boar DATASSENTIAL S FOODBYTES: TRENDSPOTTING 15

19 A FREE TREND RESOURCE You are reading it now FoodBytes, Datassential s free TrendSpotting resource. Past issues have covered everything from a the latest trends seen at the Fancy Food Show to a look at lesser-known spirits from around the world. 20 ZERO IN ON INSIGHTS Every issue gets right to the point, combining market research and expert insights in a needto-know format that you can use and share. 21 ACTIONABLE DATA AND RESEARCH Just because it s free doesn t mean you won t find Datassential s incomparable research and data in every issue of FoodBytes past issues have covered trends we have seen in Datassential s databases, including a look at what consumers think of outlandish LTOs based on data from SCORES, to a sneak peek at our latest Keynote report. 16

SUBSCRIBERS TO FOODBYTES ARE EXPERTS IN THESE TOPICS WE HAVE COVERED IN THE PAST: Colleges & Universities Hometown Favorites Datassential in 2016 2016 Trend Predictions Barbecue Expanding Local Chains Brand Fingerprints Crazy LTOs Fancy Food Show Non-alcoholic Beverages PULSE Appetizers Global Spirits Spring & Summer Flavors TrendSpotting Recap 2015 Trend Predictions SCORES Fall 2.0 Brewpubs The Beverage Landscape Breakfast Sandwiches Summer TrendSpotting NRA Recap Ballpark Menus New Nordic Cuisine Children s Menus 2014 Trend Predictions FB TREND PREDICTIONS As a FoodBytes subscriber, you ll always receive Datassential s trend predictions for the year ahead, fresh off the presses. WILD & CRAZY Last August, we looked at what consumers really think about outlandish LTOs. GLOBAL SPIRITS Do you know what sotol, poitin, bask, palinka, and kumis are? Find out in FoodBytes: Global Spirits. CONNECT THE DOTS FoodBytes draws connections between trends and data just look at our Summer 2014 issue covering summer flavors. KIDS MENUS Want an update on the state of the children s menu? Ask about our upcoming MenuTrends Keynote Report: Kids Menus. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 17

Every issue of Datassential s Trendspotting reports, searchable and ready to download in SNAP! SNAP ON!

LAST MONTH S TRENDSPOTTING DINE AROUND We traveled to Kansas City, a city known for its barbecue, which is now emerging as a true food destination. IN MAY: Chicago, IL INTERNATIONAL CONCEPTS We looked at two beverage categories that matter to every segment coffee and tea. From flat whites to matcha, discover the unique drinks you ll find around the world. IN MAY: Caribbean Chains ON THE MENU Last month we looked at uni (sea urchin), freekeh, unusual burger buns (donuts, ramen), panko, frozen custard, and fresh mint. IN MAY: Stay tuned for brand-new trends. FOODBYTES Last month we gave you a sneak peek of our brand new Keynote Report on Colleges & Universities. IN MAY: Datassential s Newest Reports CREATIVE CONCEPTS We found out what makes modern butchers and butcher shop restaurants tick nearly half of consumers would visit one of these concepts. IN MAY: Juice Bars For information about an issue or to subscribe to a title, contact Datassential Senior Publications Manager Mike Kostyo at 312-219-6435 or mike@datassential.com. DATASSENTIAL S FOODBYTES: TRENDSPOTTING 19

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