Friday, February 21, 2014

What’s For Dinner? More Meat Driven By Ready-2-Eat and Heat-N-Eat.

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:  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 participationdifferentiation and individualization  or learn more at Johnson, or

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