Wednesday, November 26, 2014

Primary Research and Quality Insights on Foods, Flavors & Ingredients

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Protein Positioning on the Menu by Entree and Item Type Chicken and Beef are the largest volume proteins, as well as the most frequently menued on American restaurant menus. Individually, Beef and Chicken are each listed on approximately one of every four entrees, whether Center of the Plate (COP) or Prepared Entrees (PE).
Top Selling Cheeses in America   Mozzarella is the leading cheese on the American menu, as reflected by a 21% share of 36,000 menu items listing cheese as an ingredient.
"Country" on the Menu Positive images of “Country” are responsible for selling a lot of meat, potatoes, gravy and eggs. One in five foodservice operators has at least one menu item with “Country” in the name or item description.
Menu Intelligence Report: Burgers Detailing incidence of use, trends and other menuing practices for Burgers on
the menus of chain and independent restaurants

Products and Services offered by Foodservice Research Institute

More Chains, More Insights

MenuMine, a menu information database for use by Marketing and Culinary R&D, provides a new perspective on menu item and flavor usage trends.

  • 145k+ Unique menu items cataloged by up to 120 unique characteristics.
  • Sample base of 1475 operations
  • MenuMine is unparalleled for data relevance and insight.
  • Category Incidence Trending and Market Size Projections.
  • Menu Price Trends go back to 1996
  • Dynamic Drill Down Spreadsheets and Chain BenchMarking
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Determine Market Share for your brand and all competitors

Brand Equity Share Trends®, The BEST Report®, is a comprehensive source of information to be used in market planning and tracking.

  • Best Reports provide information on market size and brand share for all competing brands within specific product categories.
  • Each BEST Report contains market size and brand share information analyzed for thirteen chain, independent and institutional segments and four geographic regions.
  • For seventeen years now (since 1992) the BEST Report has been the most accurate and cost effective way to monitor market size changes and to determine best trends and patterns of foodservice product categories.
Sample Slide from BEST Report

Valuable Menu Data for Sales Propositions

Category Insights adds value and relevance to your sales presentation.  Category Insights comes from an objective and well respected third party.  Within the confines of a one or two page document, a wealth of valuable information can be provided to chain management, DSR's or brokers about any food, flavor or ingredient on the menu.  Category Insights examines and summarizes trends in menu incidence, flavor variety/assortment shares, category price trends, leading item types, cuisine positioning, key menu parts, new item additions, recent LTO's and many more.  The content of MenuMine Category Insights is totally up to you.  Tell us what you need and give us a few hours to prepare.

Menu Intelligence Reports examines current usage in multiple contexts including patterns by menu part, cuisine of item, protein type, market segment as well as associated foods and flavors.  Menu Intelligence Reports generally consist of 30 to 50 tables and graphs in PowerPoint format.  Source Data is provided in Excel spreadsheet format.  Subscribers to MenuMine get the added benefit of accessing MenuMine Custom Queries in order to track and build on the data development process.

Monthly updates on New Items and LTO's

Chains are constantly adding new menu items and promoting Limited Time Offers.  Monthly email reports keep you informed. More than 4,000 new items have been added to menus of the Top 500 chains in 2009.  But, 2,200 menu items have been deleted from Top 500 chains in 2009.  New items that are to earn a permanent status on the menu must meet various criteria for success.  Use MenuMine to thoroughly research each chain, market segment practices and menu item trends.

 

 

 

 

 

 

Custom Newsletter created for Idaho Potato

A monthly mailing containing the most recently announced LTO's sold by the top 500 chains.

Compare a Single Chain Menu to Competitive Set

BenchMark Reports thoroughly examine the menu of any given restaurant chain up against a competitive set of five other chains.

Analysis compares the performance of the Target Chain to the Competitive Set. Variables include:

  • Menu Part (Appetizers, Sandwiches, Entrees, Burgers, Salads and Sides)
  • Cuisine of Menu Item
  • Protein by Type/Cut within each menu part
  • Cooking Method by Protein Type
  • Leading Item Analysis
  • Menu Price Analysis plus many more.

Reports focus on "What is the Target Chain doing that is unique" and "What are Competitive Chains doing that the Target Chain should consider adopting?  Chain BenchMark reports may be custom designed for use by individual chains or by manufacturers and associations selling to chains.

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MenuMine Trend

  • Protein Positioning on the Menu by Entree and Item Type Chicken and Beef are the largest volume proteins, as well as the most frequently menued on American restaurant menus. Individually, Beef and Chicken are each listed on approximately one of every four entrees, whether Center of the Plate (COP) or Prepared Entrees (PE).
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