Tag Archives: The National Restaurant Association

Dining Out beats Grocery Sales for the first time since 1992!

Chefuniforms.com Blog - Dining out Sales vs Grocery Sales

Chefuniforms.com Blog - Dining out Sales vs Grocery SalesChefuniforms.com Blog - Dining out Sales vs Grocery Sales

For the first time since 1992, in March of this year, grocery store sales has been surpassed by dining out sales. This is truly a testament of the times in which we live in, proving that we are a mobile culture, now more than ever, always on the go. Could it be that people would rather spend the money dining out than cooking at home? Or is it that people just don’t have the time or the patience to cook at home anymore? Let’s dig a little deeper into the cause of this change.

1. Which age groups are dining out the most? Baby Boomers and Millennials, followed by Generation X-ers. Most Baby Boomers are in retirement and are eating out a lot and also spending more on each visit. Millennials, the 2nd largest generation, are a diverse, mobile, tech-savvy group who generally live in mid-sized metropolitan areas. Though they have less spending power than the Baby Boomers typically do, Millennials tend to dine out at least twice a week. These 2 generations, at opposite ends of the spectrum, are very social generations, with Baby Boomers having more time with their current lifestyle to enjoy life and Millennials, most either living at home or in the city, go out more to hang out with their friends.

Chef Blog - Dining out Sales vs Grocery Sales

2. The U.S. economy has been improving since the recession of 2009, when the unemployment rate was 9.3%. Now unemployment has decreased to just 6.2%, meaning that more people are working, and in turn have more disposable income. Naturally, more disposable income equates to more dining out. Today’s typical consumer has a very busy lifestyle; some are working multiple jobs and night shifts, and are looking for convenient and quick dining options. Customized menus and new dining formats are on the increase and are driving significant revenues to restaurants’ bottom lines. The National Restaurant Association’s positive outlook for 2015 specified that the industry’s sales this year are forecasted to reach an impressive $709 billion, with 1 million restaurants employing 14 million people.

Chefuniforms.com Blog - Dining out Sales vs Grocery Sales

Are you surprised by this? Do you dine out a lot or cook more at home?

 

Sources:

  1. (2015, May 5). Re: Labor Force Statistics from the Current Population Survey, retrieved from The Bureau of Labor Statistics, http://data.bls.gov/timeseries/LNU04000000?years_option=all_years&periods_option=specific_periods&periods=Annual+Data
  2. (2013, January 15). Re: Boomers Increase Restaurant Visits While Millennials Cut Back, Reports NPD, retrieved from NPD’s Crest Foodservice Market Research, https://www.npd.com/wps/portal/npd/us/news/press-releases/boomers-increase-restaurant-visits-while-millennials-cut-back-reports-npd/
  3. (2014, October). Re: 15 Economic Facts about Millennials, retrieved from The Council of Economic Advisers, https://www.whitehouse.gov/sites/default/files/docs/millennials_report.pdf
  4. (2015, January 27). Re: Positive Outlook for 2015, retrieved from National Restaurant Association, http://www.restaurant.org/News-Research/News/Restaurant-Industry-Forecast-Positive-outlook-for

Are 2014’s Culinary Trends taking effect in full force?

2014 culinary trendsThe most noticeable themes amongst 2014’s culinary trends all fall under the umbrella term “healthy eating.” Emphasizing locally grown foods, sustainable options and whole grains, chefs are now focusing on creating flavorful cuisines that please both the palate and the conscience. Creativity and sustainability play a part in the development of cookery, perfecting the balance between what tastes good and what is actually good for you without compromising either. A major factor to consider when choosing ingredients and producers is the value that comes with selecting locally sourced produce and meats. These trends signify that consumers are starting to realize that the impact of their culinary choices affect more than what ends up on their plates. With these trends in play throughout the 2014 culinary year, chefs and restaurateurs alike are finding the balance between delicious food and food that is good for you without compromising either.

Given this information, it is important to notice what a role that sustainable practices play in the restaurant industry – a factor that affects the customer’s decision to dine at a venue even before they set foot in the establishment. The National Restaurant Association’s Conserve Program known for “serving up sustainability” provides statistics on these trends. In the 18-34 year old age demographic, 43% said that environmentally safe food is an important factor in making a dining choice. In addition, 55% of consumers would be more prone to select a restaurant if their menu items were produced in an organic or environmentally-friendly way.

Restaurant.org’s “Top 20 Trends” list further details these trends mentioned above:

1 . Locally sourced meats and seafood

2. Locally grown produce

3. Environmental sustainability

4. Healthful kids’ meals

5. Gluten-free cuisine

6. Hyper-local sourcing (e.g. restaurant gardens)

7. Children’s nutrition

8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)

9. Sustainable seafood

10. Farm/estate branded items

11. Nose-to-tail/root-to-stalk cooking (e.g. reduce food waste by using entire animal/plant)

12. Whole grain items in kids’ mealslocally produced food

13. Health/nutrition

14. New cuts of meat (e.g. Denver steak, pork flat iron, tri-tip)

15. Ancient grains (e.g. kamut, spelt, amaranth)

16. Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)

17. Grazing (e.g. small-plate sharing/snacking instead of traditional meals)

18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)

19. Fruit/vegetable children’s side items

20. Half-portions/smaller portions for a smaller price

Our Chefs of the Month can testify to these popular trends taking the American culinary landscape by storm. Chef Anish Rana (June’s Chef of the Month) of popular Ft. Lauderdale restaurant Bistro Mezzeluna has noticed the popularity of healthy foods, small plates, gluten-free options, and kid’s meals in 2014. February’s Chef of the Month, Ron Duprat (made famous for competing on season 6 of Bravo’s Top Chef) said this of 2014’s culinary trends: “I see a few dining trends occurring in 2014 including incorporating locally sourced meat and seafood, locally grown produce, environmentally sustainable food products, healthy food options that are also kid-friendly, gluten-free cuisines, and the new Haitian cuisine.”

As we are halfway through the 2014 year, ChefUniforms.com would like to hear your thoughts on this year’s culinary trends and if these predictions ring true!

healthy eating

 

%d bloggers like this: