Page 15 - OhioRA 2012SpringFlipBook

www.ohiorestaurant.org 13 Spring 2012 Issue

Because the segment is so broad, consumers’ dining habits vary, but the NRA projects that limited-service restaurant sales will total $173.8 billion in 2012. The strongest growth is expected in snack-and-nonalcoholic-beverage bars while cafeterias, grills and buffets are projected to post sales of $8.5 billion in 2012, a gain of 2.7% over 2011 sales fgures.

During 2011, limited-service operators experienced a diffcult business environment, based on the data collected by the NRA. According to quick-service operators, 24% felt business conditions were “poor,” while only 9% indicated that they were good.

However, fast-casual operators were most optimistic about the industry. Providing a rank of “good,” 16% were hopeful things would improve in the industry.

Similarly to the full-service operators, when questioned about the direction of their own businesses, limited-service operators were more optimistic. Approximately 12% of fast-casual operators indicated that their conditions for their business were excellent while 45% said conditions were good. Among quick-service operators, 4% said their business conditions were “excellent,” and 37% said they were “good.”

Most of the challenges shared by limited-service operators related to the lack of job creation and rising energy and food costs. They found these challenges to be obstacles when attempting to build sales volume and expand their operations. Additionally, approximately 65% of quick-service operators and 47% of fast-casual operators indicated that they had diffculty attracting new customers.

However, they agreed with their peers in the full-service segment that repeat guests were easier to sustain in 2011 than they had been in previous years.

Food and Menu Trends for 2012

Based on data compiled from the NRA’s “What’s Hot in 2012” survey of nearly 1,800 American Culinary Federation professional chefs, children’s nutrition and local sourcing are the hottest trends on restaurant menus this year. The chefs also identifed smartphone apps and tablet computers as the top technology trends.

The top 10 menu trends for 2012 are:

1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids’ meals 4. Hyper-local items

5. Sustainability as a culinary theme 6. Children’s nutrition as a culinary theme 7. Gluten-free/food allergy-conscious items 8. Locally produced wine and beer 9. Sustainable seafood

10. Whole grain items in kids’ meals

“The top menu trends we’re seeing in our What’s Hot in 2012 survey refect the macro-trends we have seen grow over the last several years,” said Joy Dubost, Ph.D, R.D., director of the NRA’s Nutrition & Healthy Living division. “Nutrition – especially when it comes to children – is becoming a major

focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating.”

Dubost added that local sourcing of everything – from meat and fsh, to produce, to alcoholic beverages – is another big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus.

The survey also included questions about technology trends, fruit and vegetables on menus, and restaurant gardens.

Approximately one-quarter of the chefs ranked smartphone apps as the hottest technology trend in restaurants for 2012, while another quarter (25%) said tablet computers, such as iPads for wine lists, will be a top technology trend. Social media was cited by 16% as a the top trend, and the same percentage said mobile/wireless/pay-at-the-table payment options, while only 4% said QR codes would lead the pack.

When asked how to best follow the USDA’s latest dietary guidelines of increasing fruits and vegetables in Americans’ diet, 55% said offering a wider variety of vegetable/fruit side dishes on menus; 19% said using more produce in existing recipes while 16% indicated that following MyPlate’s visual guideline of making fruits and vegetables half the plate.

When asked whether the restaurant where they work has a garden, one-third said that it does, one in 5 said they don’t have space for a garden, and nearly half said they don’t have a garden and rely on suppliers for all their produce needs.