Restaurant Development & Design

JUL-AUG 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 0 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J U L Y / A U G U S T 2 0 1 8 BUZZ who's doing what Plant-Based Eating 51% of consumers are interested in meat blended with grains or veggies C asual dining is on the upswing, according to market researcher Datassential's 2018 SNAP! Keynote Report: Casual Dining. Half of casual-dining operators say that sales are higher than a year ago, and over two-thirds expect sales to increase in the year ahead. Nearly half — 47 percent — of consumers surveyed visited a casual-dining restaurant in the last month. Of those, 62 percent visited for dinner. Nearly a third (28 percent) of consumers say they are visiting or ordering from casual-dining establish- ments more frequently than they did a year ago, while 54 percent say their frequency of visits has stayed the same. Only 18 percent of consumers say their number of visits to casual-dining restaurants has decreased. And more expect their casual-dining visits to increase in the next year (29 percent) than decrease (9 percent). Takeout is a toss-up in the segment with just 44 percent of casual-dining opera- tors offering delivery; however, 17 percent plan to add it in the next year. Bloomin' Brands, for example, has launched delivery-only locations for its Outback Steakhouse and Carrabba's Italian Grill brands, but Texas Roadhouse has steered clear of delivery entirely, noting that it negatively impacts the chain's offerings, according to the report. The report was compiled by surveying 160 casual-dining operators and 1,000 casual-dining consumers. Casual-Dining Study Notes Upswing 34% eat a vegan meal at least once a week 48% of those who consume plant- based alternatives say that they can be just as satisfying as animal-based foods 33% of operators expect sales of fruits and vegetables to increase in the next year 47% of operators change their veg- etable offerings at least once every three months 38% of operators are adding vegetable-centric dishes to accompany their meat-based menu items Data courtesy of Datassential

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