James Hodges,
President and CEO of American Meat Institute (AMI) when speaking on a new study
released by AMI Power of Meat that “the number
of home-cooked meals containing meat or poultry increased slightly from 3.6 to
3.8 dinners per week
The same study found that the
consumption of Heat-N-Eat and Ready-2-Eat items also increased. Edifying
previous research conducted by Foodservice Solutions® Grocerant Guru the AMI
study found that “one-third of shoppers undecided whether they will cook or eat
out as little as two hours out from dinner time,”
Is your brand
positioned to capture customers in the critical “What’s for Dinner Decision
Hour”? Are you selling bundled meals or meal component options that can be
customized or personalized in to a perfect family meal?
Today meal
component assembly trumps cooking from scratch. Enabling consumer choice in
bundling meal components with valued time saving Ready-2-Eat and Heat-N-Eat
fresh prepared food drives top line growth and bottom line profits in every sector
of fresh food retail today. The ability for personalized, customized and
authentic flavor meal components have become an integral part of the meal time
experience today.
Foodservice
Solution® research found that at 1PM 81 percent of consumers did not know
what’s for dinner and at 4PM 63 percent still did not know what’s for
dinner. The Power of Meat study suggest
that if you want to capture share you just may want to focus on meat.
Visit:
www.FoodserviceSolutions.us if you are interested in learning how
Foodservice Solutions 5P’s of Food Marketing can edify your retail food brand
while creating a platform for consumer convenient meal participation, differentiation
and individualization or learn more at Facebook.com/Steven Johnson, Linkedin.com/in/grocerant or
twitter.com/grocerant
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