October 8, 2010, Chicago, IL – Consumers are sourcing their food across an increasingly broad range of retail and foodservice outlets, according to a new report by Technomic.
The 2010 Restaurants & Retail Report: Segmenting the Food & Beverage Consumer found that retailers are continuing to move into the restaurant sphere even as restaurant companies extend their brands with retail product offerings. Many retailers are using the restaurant sector as a blueprint for innovation as they seek to keep value-conscious consumers coming through the doors.
“Restaurants consistently provide consumers with foods that respond to their changing preferences and ideas of value. Locally sourced ingredients, organic and additive-free foods, and humanely sourced menu offerings have been growth areas,” says Darren Tristano, an executive vice president with Technomic. “In a down economy, retailers gained a larger share of the foodservice market, but in order to keep that as the economic picture improves, they need to respond to consumers as effectively as restaurants have.”
To learn more or to purchase the report, please visit www.technomic.com .
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