NPD
foodservice icon and restaurant industry analyst Bonnie Riggs excels at reading
the retail foodservice tea leaves and is taking notice of the undercurrents of
success that continue to expand within the Ready-2-Eat and Heat-N-Eat fresh
prepared food niche.
Riggs
found that in March 2016, Americans purchased 5.2 billion servings of pizza
from commercial restaurants and convenience stores, …and two hundred and eight
million or 4% of those purchases were made at convenience stores.
The
grocerant niche continues to out preform as Riggs continued that “over the past
year, pizza servings at convenience stores increased 6%, more than any
quick-service pizza or independent restaurants, or large or small pizza chains….Six
percent may not seem like a large increase, but compared to the movement in the
other channels, it is significant”
At Casey’s
General Store within
the prepared food category alone for the year just ended, same-store sales were
up 8.4% with an average margin of 62.5%. Looking at just remodeled Casey’s
units that added pizza delivery sales were up 12.8% to $880.7 million which is
very good. The two year growth is at
23.6% according to Foodservice Solutions® Grocerant Guru®.
Kroger’s
new concept store Main & Vine has customers backed
up for Whole artisan crafted pizza on the weekends and is selling slice after
slice for both lunch and dinner the rest of the week. The grocery sector
continue to expand offering of pizza, but the slice, whole, and catering events
with pizza as the main food component. Our Grocerant Guru® see continued
success with the grocery sector as the artisan crafted pizza add local
differentiation and in many cases competitive pricing.
Restaurant chains need to look deep
into their marketing took-kit for incremental programs and products to drive
top line sales and bottom line profits.
It not just about pizza, sandwiches, seafood, wraps, burgers, ribs,
steaks, and sushi have all become common place in grocery stores, C-stores, and
drug stores.
The current generation of Millennials
does not have the same attitudes / behaviors as their parents and will not
spend the same on the same categories / restaurants as their parents did. Chain restaurant food marketers who assume
that Millennials will start to behave like current / older Americans, just
because they are do so at their own peril.
Do
you want to attract Millennials? Are you trapped doing what you have always
done and doing it the same way? 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? Email us at: Steve@FoodserviceSolutions.us
or visit: www.FoodserviceSolutions.us for more information.
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