FOODBYTES OCTOBER 2017 ISSUE 46 YOUR FREE DATASSENTIAL TREND REPORT ICE,ICE SEAFOOD (BABY) OUR LATEST FRESH-CAUGHT SEAFOOD INSIGHTS
FB 58% OF CONSUMERS SHRIMP DATASSENTIAL S SEAFOOD KEYNOTE REPORT DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 2
FISHIN FOR INSIGHTS Feel like a fish out of water when it comes to a seafood strategy? Whether it s how to leverage the Nashville hot chicken trend (that s been translated to everything from pigs ears at Lockeland Table to tofu tacos at Velvet Taco) with Nashville hot seafood, or how to increase seafood sales beyond Lent, Datassential s latest MenuTrends Keynote Report: Seafood has it all. As many consumers seek to reduce their red meat intake (32%, according to a Datassential survey about plant-based proteins), the opposite is true for seafood intake a third of consumers are looking to add more seafood to their diet. In the report, you can find opinions as well as purchasing behaviors from more than 1,000 consumers and nearly 350 operators. Seafood appears in many LTOs (especially during Lent) and new menu items according to our Keynote Report, since 2010, 20% of new menu items were seafood-related. Our full report includes a look at new seafood items from SCORES and INSIDER, Datassential s tools for ranking new and limited-time menu items. Above are some of the highest-scoring dishes based on two key metrics: Unbranded Purchase Intent and Uniqueness (meaning that they are both highly desirable and stand out from the crowd). Pictured from top to bottom are the Lobster Lover s Dream from Red Lobster featuring rock lobster tail, Maine lobster tail, and lobster and shrimp alfredo; followed by Olive Garden s Spinach & Ricotta Ravioli with sautéed jumbo shrimp, red peppers, and garlic; and Outback Steakhouse s Towering Grilled Shrimp on the Barbie Fillet, which stars a towering skewer of grilled shrimp perched atop a seasoned fillet and crispy hash brown. For more on how to score big with LTOs and seasonal items, check out our Blueprint for LTO Success Keynote Report. In this issue of FoodBytes, we re giving you a sneak peek at our extensive Seafood Keynote Report that includes a number of opportunities, both at restaurants and retail. For instance, manufacturers should take note: operators may need more product education about how most frozen seafood is frozen at the peak of freshness (and seafood is one protein often known for how well it keeps in the deep freeze). While 40% of operators report buying fresh seafood because of its perception as being higher quality, ironically, a short shelf-life is also a top complaint, and over half of those who buy fresh seafood end up freezing it anyway. With nearly two-thirds of consumers eating fish regularly, and a third saying they plan to increase their seafood consumption in the coming year, the opportunity for seafood growth is ripe, especially with trendy items like sushi mashups and poke. Dive under the sea with this sneak peek at our Seafood Keynote Report, and for more information, contact Brian Darr at 312-655- 0594 or brian@datassential.com. DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 3
WHY DO YOU EAT SEAFOOD? We asked consumers to think about the reasons they choose seafood (both fish and shellfish). While trying to eat less meat or seasonality didn t rank among the top responses, here s what did: 89% 88% IT TASTES GREAT IT S HEALTHY CONSUMERS SOUND OFF ON UNIQUE SEAFOOD DISHES I would like to see more seafood choices all together. For instance, seafood salads, sandwiches, and main course dinners. It seems everyone serves fish and chip dinners, but there are many other choices like baked fish. Salmon, swordfish, and tuna would all be good choices for meals. Hear from more consumers as they report on the seafood varieties they d like to see at restaurants and retail stores. Find out what fish and shellfish varieties are fastest-growing on menus and which varieties consumers are most likely to purchase. 81% SOME TYPES CAN BE PREPARED EASILY 37% OF CONSUMERS LOVE LOBSTER 79% IT TASTES FRESH Lobster is a consumer favorite variety of shellfish second only to shrimp, with crab close behind. It ranks in the 91 st percentile in affinity versus all foods and flavors, according to Datassential FLAVOR, which includes consumer ratings for more than 3,000 items. Uncover the dayparts when consumers are most likely to reach for seafood and discover how you can effectively market seafood offerings to capitalize on consumer behavior. Discover how to use trendy seafood ingredients, such as lobster or crab, to create craveable LTOs and new menu items like lobster mac and cheese, which can add a premium flair to a traditional consumer favorite. DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 4
42% OF CONSUMERS ARE FAMILIAR WITH SUSHI BURRITOS DATASSENTIAL S SEAFOOD KEYNOTE REPORT DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 5
4 out of 5 restaurants menu fish FOR WHAT OCCASIONS DOES SEAFOOD COME TO MIND AS A FIRST CHOICE? Check out the current seafood landscape and see which segments are most likely to menu fish and shellfish. 48% FAMILY MEAL ONE-THIRD of operators say their seafood sales have increased in the past year Seafood sales are a bright spot on many restaurant menus, helping operators gain more foot traffic and sales. Seafood is especially doing well in the breakfast daypart, as both fish and shellfish have grown more than 40% over the past 10 years on breakfast menus. 45% HAVING A CASUAL DINNER 43% SPECIAL OCCASION 40% HAVING A FORMAL DINNER Discover how seafood is faring in other dayparts and across various parts of the menu uncover the mostmenued types of fish and shellfish and see how they stack up to the varieties consumers like the most. Seafood is widely seen as a versatile protein that fits a variety of occasions. In the report, see what else matters to consumers, from most important attributes (price, sourcing, format) to types of seafood dishes eaten last (COP entrees, pasta, soup).
88% OF CONSUMERS HAVE GRABBED SEAFOOD AS A SNACK DATASSENTIAL S SEAFOOD KEYNOTE REPORT DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 7
OPERATORS SAY I'm always interested in trying underutilized species why not market Great Lakes Carp? I hear it s very mild, and it could help get rid of an invasive species. Why can't that be used for food? I d imagine the profit would be good. Find out what else operators look to manufacturers and suppliers for, including interest in sustainable seafood options versus farm-raised, seafood formats most likely to be purchased (frozen or raw), and more. 2 out of 5 operators say positioning seafood as a healthy, better-for-you choice is the most effective way to market seafood. Learn more about how operators market seafood to consumers, and discover top operator needs, wants, pain points, and predictions for ordering in the future. TREND IN ACTION Brown Bag Seafood Co., which has three locations (and a fourth coming soon) in Chicago, showcases healthy, sustainable seafood in a fast casual environment. Founder Donna Lee opened the first Brown Bag in 2014 after realizing there was an opportunity for offering fresh fish and seafood in an accessible, quick, and affordable format. Everything is healthy and tasteful, with protein available in formats like the Powerbox with quinoa, wild rice, and spinach. CREATIVE CONCEPTS For more on innovative seafood operators, search SNAP! for Creative Concepts: Modern Seafood. CONSUMERS SAY I think quick service restaurants have vastly improved their seafood offerings over the past year, in both variety and quality, so now I am more open to purchasing seafood options from them. Consumers most often visit casual dining restaurants when craving seafood, but over 80% have either purchased or are open to purchasing seafood items at QSRs (higher than for midscale or fine dining restaurants). In the full report, get a full look at consumer purchasing behaviors for fish and shellfish, and discover other opportunities like offering seafood in ready-to-eat formats in the prepared foods sections of retail stores. DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 8
WHAT YOU MISSED IN LAST MONTH S TRENDSPOTTING DINE AROUND In our September issue of Dine Around, we traveled to Phoenix, a foodie destination bursting with trends. Discover local ingredients and dishes, from prickly pear to blue corn. IN NOVEMBER: An update on New Orleans, LA INTERNATIONAL CONCEPTS Last month we explored the chain restaurant culture of Belgium, where local specialties like mussels and waffles are plentiful. Explore the health-focused chain Exki and expanding Le Pain Quotidien. IN NOVEMBER: Sweden ON THE MENU In September, Datassential looked at the trendy technique of sous vide cooking, and explored how chefs are putting twists on classics, such as english muffins and egg rolls. IN NOVEMBER: Low-acid coffee, escabeche, pozole, johnnycakes, and more. FOODBYTES It was all about FOODSCAPE in last month s FoodBytes, where we recapped our inaugural food trend experience that covered everything from new superfoods to robots and third-party delivery. IN NOVEMBER: Dive into the latest trends. CREATIVE CONCEPTS Datassential s latest retailfocused issue of Creative Concepts covered the variety of frozen foods found at retail today. Discover alcoholic ice cream, next-level versions of TV dinners, and more. IN NOVEMBER: Food & Tech For information about an issue or to subscribe to a title, contact Datassential Business Development Manager Susan Cohen at 312-219-6428 or susan.cohen@datassential.com DATASSENTIAL S FOODBYTES: SEAFOOD KEYNOTE REPORT SNEAK PEEK 9
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Get schooled on the latest trends with Datassential s Seafood Keynote Report The Seafood Keynote combines the opinions and behaviors of over 1,000 consumers and hundreds of restaurant, retail, and onsite operators with insights from Datassential s industry-leading menu tracking databases MenuTrends and INSIDER and consumer sentiment tools SCORES and FLAVOR. Dive into the seafood landscape in both retail and foodservice, delving deep into consumer and operator habits, perceptions, and preferences regarding both fish and shellfish. You ll learn more about Seafood Consumption Explore detailed analysis of consumers last seafood occasion in addition to the attitudes, trends, and tastes that Keynotes always cover. Discover which seafood varieties are the most common at home and away, when and where they are eaten, how they are prepared, and more. Seafood Attitudes Learn how seafood fits into consumers lifestyles, compare what consumers say they are looking for in seafood at home versus away from home, and track purchasing behavior by foodservice segment and supermarket department. Using data from Datassential s new FLAVOR database, explore favorite seafood varieties and affinity for different species and preps. Operator Perspectives Understand how foodservice operators view seafood as a traffic and profit driver, pinpoint their biggest operational challenges, and discover what changes are planned for seafood menus. Restaurant Menus Identify the most-menued and fastest-growing species, ingredients, and descriptors in seafood dishes on every part of the menu. Follow seafood growth over the past decade by restaurant segment, and track pricing for seafood apps and entrées. Sustainability Perceptions Tackle the hot-button issue of seafood sustainability with both consumers and operators. Discover exactly what consumers and operators know about sustainability and how it affects their purchasing. MenuTrends Keynote Reports are priced at $6,500 per topic. Package pricing is available with the purchase of multiple topics. For questions or to purchase the report, please contact Brian Darr P : 312-655-0594 E : brian.darr@datassential.com
Insights served up fresh and on-trend with Datassential s Fast Casual Keynote Shed light on one of the fastest changing segments in foodservice with Datassential s Fast Casual Keynote. Over 200 fast casual operators and over 2,000 fast casual consumers weigh in on their attitudes and behaviors around fast casuals, providing data and insights into what is happening in fast casual today and what is next for this recent hotbed of foodservice growth. Plus, we tapped our MenuTrends database to pull the hottest flavors and ingredients on fast casual menus so you don t miss a beat. You ll learn from the experts about The Fast Casual Consumer Uncover how the fast casual consumer defines the segment, their usage frequency, and what they like most about fast casuals. In addition, conjoint analysis determines not just what consumers say they want, but how they make tradeoffs when deciding where todine. The Fast Casual Operator Learn what drives operators choices and what suppliers can do to satisfy their needs. Uncover top challenges; operators outlook for the future; and how mission, brand, decor, and employees are a key part of fast casuals. Fast Casual Menus & Service Formats Dive into offerings, including unique item opportunities, the role of LTOs/specials, menu change frequency, and service format availability. See what inspires new menu items and what has been happening to menu prices, plus top trending flavors and ingredients. Other Key Elements the Fast Casual Segment Take a detailed look at promotions and marketing (including social media), delivery, elements of successful chain menu introductions, and select best-in-class operator profiles. Topical Keynote Reports are priced at $6,500 per topic. Package pricing is available with the purchase of multiple topics. Topical Keynote Series For questions or to purchase the report, please contact Brian Darr P : 312-655-0594 E : brian.darr@datassential.com
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