Table of Contents
Chapter 1: Executive Summary
- Scope
- Chef Brands
- Restaurant Brands
- Categories
- Items Omitted
- Methodology
Market Size and Growth
- Chef/Foodservice Food Products Top $3.7 Billion
- Figure 1-1: U.S. Chef- and Foodservice-Branded Food Products Market,
2004-2008 (in billions $)
Market Forecast
- Market to Reach $4.4 Billion by 2013
- Figure 1-2: U.S. Chef- and Restaurant-Branded Food Products Market
Forecast, 2008-2013 (in billions $)
Brand Activity
- Brand Activity Overview: Casual Dining Dominates
- Table 1-1: Top 20 IRI-Tracked Chef and Foodservice Brands, 2004-2008 (in
millions $)
Consumer Trends
- Food Products Market Landscape
- The Power of a Name
- Chef-Brands May Benefit More than Foodservice
- Eating Patterns Shifting
- Cooking Ingredients and Kitchen Staples Important Again
- Ethnic Food is Growing
- Diverse America Has Diverse Tastes
- Smaller Households Positive for Market
- Consumer Health Concerns Paramount
- What about Convenience?
- Company Ethics and Added Values Important to Consumers
- Consumers See Benefits of Social Responsibility
New Product Introduction Trends
- Changing American Taste Buds
- New Product Introductions Drop 38% in 2008
- Sauces, Dressings & Condiments See Most Introductions
- New Product Claims: Solidify Premium & Convenience Positions
- Emerging Benefit Areas: Health and Sustainability
- What' s Next in Flavor?
- Ever-Growing World of Super Foods and Flavors
- Meal Kit Concept Sees Constant Stream of Introductions
- Empty Nesters Targeted
- Add-ins Help Consumer Make it Fresher
Looking Ahead
- Positive Marketing Karma in Appropriate and Authentic Licenses
- Celebrity Chefs Keep Personal Brands Fresh with Cookbook Offerings
- Many Top Chain Restaurants Not in Retail Market
- Table 1-2: Restaurants and Institutions Top 400 Rankings: Top 20 Family
Dining and Top 20 Casual Dining, 2008
- Do Not Disengage from Loyal Consumers
- Target Younger Shoppers Now for Long Term
- Make Use of Alternative Medias
- Product Placement Opportunities Abound
- Certain Purchases Outside of Branded More Likely
Chapter 2: Market Trends
- Scope
- Chef Brands
- Restaurant Brands
- Categories
- Items Omitted
- Methodology
- Food Products Market Landscape
- Consumer Health Concerns Paramount
- Eating Patterns Shifting
- Ethnic Food is Growing
- An Opportunity Ready to Eat
Market Size and Growth
- Chef/Foodservice Food Products Top $3.7 Billion
- Figure 2-1: U.S. Chef- and Foodservice-Branded Food Products Market,
2004-2008 (in billions $)
- Table 2-1: U.S. Chef- and Foodservice-Branded Food Products Market
Year-over-Year Percentage Change, 2004-2008 (in millions $)
- Foodservice Products Garner Lion' s Share of Market
- Figure 2-2: Dollar Share of U.S. Chef- and Foodservice-Branded Food
Products by Brand Type, 2008 (%)
- IRI-Tracked Sales Account for 54% of Market
- Dinners and Entrees More than Half of IRI-Tracked Sales
- Table 2-2: IRI-Tracked Dollar Sales of U.S. Chef- and
Foodservice-Branded Food Products by Category, 2004-2008 (in millions $)
- Condiments, Sauces and Seasonings Market Saturated
- Figure 2-3: Share of IRI-Tracked Dollar Sales of U.S. Chef- and
Foodservice-Branded Food Products, by Category, 2008 (%)
- Side Dishes Grow 8%
- Bob Evans: The King of Breakfast
- Table 2-3: IRI-Tracked Unit Sales of U.S. Chef- and Foodservice-Branded
Food Products by Category, 2004-2008 (unites, in millions)
- Soup Growth Cooling
- Frozen Desserts Getting Hot
- Figure 2-4: Share of IRI-Tracked Unit Sales of U.S. Chef- and
Foodservice-Branded Food Products, by Category, 2008 (%)
- Top 20 Products
- Marie Callender' s Leads
- California Pizza Kitchen Posts Strong Growth
- Ken' s Steak House Salad Dressing Growth Slows
- Boston Market Serves Up Savory Sales
- Other Notable Products
- Table 2-4: Top 20 IRI-Tracked Dollar Sales of U.S. Chef- and
Restaurant-Branded Food Products, 2004-2008 (in millions $)
- Table 2-5: Top 20 IRI-Tracked Unit Sales of U.S. Chef- and
Restaurant-Branded Food Products, 2004-2008 (in millions units)
Market Forecast
- Market to Reach $4.4 Billion by 2013
- Figure 2-5: U.S. Chef- and Restaurant-Branded Food Products Market
Forecast, 2008-2013 (in billions $)
- Economy, Shifting Consumer Buying Habits to Cause Decline in 2009
- Table 2-6: U.S. Chef- and Restaurant-Branded Food Products Market
Forecast Year-over-Year Percentage Change, 2008-2013 (in millions $)
Chapter 3: Brand Activity
- Brand Activity Overview: Casual Dining Dominates
- Fast Food Reigns in Mid-Tier
- Chefs and Restaurateurs Operate Below $50 Million Mark
- Family Friendly Foods of Marie Callender' s and Bob Evan' s Top Out
- Table 3-1: Top 20 IRI-Tracked Chef and Foodservice Brands (in millions $)
- Fine Dining Not to Be Left Out
- Figure 3-1: Top 20 Chef and Foodservice Brands in Retail, U.S. by
IRI-Tracked Dollar Sales, 2008 (%)
- Chef Brands Carve a Niche
- Old School Classics, Nathans and White Castle Have Good Showing
Selected Chef Brand Profiles
Emeril' s
- Overview
- Performance
- Table 3-2: IRI-Tracked Dollar Sales of Emeril' s-Branded Food Products,
2004-2008 (in thousands $)
- Table 3-3: IRI-Tracked Unit Sales of Emeril' s-Branded Food Products,
2004-2008 (in thousands units)
- Selected New Product Introductions
- Table 3-4: Selected Emeril' s Branded New Product Introductions, 2004-2008
Paula Deen
- Overview
- Performance
- Table 3-5: IRI-Tracked Dollar Sales of Paula Deen-Food Products,
2007-2008 (in thousands $)
- Table 3-6: IRI-Tracked Unit Sales of Paula Deen-Food Products, 2007-2008
(in thousands units)
- Selected New Product Introductions
- Table 3-7: Selected Paula Deen Branded New Product Introductions,
2004-2008
Wolfgang Puck
- Overview
- Performance
- Table 3-8: IRI-Tracked Dollar Sales of Wolfgang Puck-Branded Food
Products, 2004-2008 (in thousands $)
- Table 3-9: IRI-Tracked Unit Sales of Wolfgang Puck-Branded Food
Products, 2004-2008 (in thousands units)
- Selected New Product Introductions
- Table 3-10: Selected Wolfgang Puck' s Branded New Product Introductions,
2004-2008
Selected Foodservice Brand Profiles
Boston Market
- Overview
- Performance
- Table 3-11: IRI-Tracked Dollar Sales of Boston Market-Branded Food
Products, 2004-2008 (in thousands $)
- Table 3-12: IRI-Tracked Unit Sales of Boston Market-Branded Food
Products, 2004-2008 (in thousands units)
- Selected New Product Introductions
- Table 3-13: Selected Boston Market Branded New Product Introductions,
2004-2008
Margaritaville
- Overview
- Performance
- Table 3-14: IRI-Tracked Dollar Sales of Margaritaville-Branded Food
Products, 2004-2008 (in thousands $)
- Table 3-15: IRI-Tracked Unit Sales of Margaritaville-Branded Food
Products, 2004-2008 (in thousands units)
- Selected New Product Introductions
- Table 3-16: Selected Margaritaville Branded New Product Introductions,
2004-2008
Taco Bell
- Overview
- Performance
- Table 3-17: IRI-Tracked Dollar Sales of Taco Bell Food Products,
2004-2008 (in thousands $)
- Table 3-18: IRI-Tracked Unit Sales of Taco Bell Food Products, 2004-2008
(in thousands units)
- Selected New Product Introductions
- Table 3-19: Selected Taco Bell Branded New Product Introductions,
2004-2008
Chapter 4: Consumer Trends
- The Power of a Name
- Sauces to Saucepans Get the Brand Treatment
- Is the Party Over?
- Chef-Brands May Benefit, Foodservice May Suffer
- Consumer Behavior Shifts
- Shift in Consumer Psychology
- Consumers Get Thrifty: Cook in More, Dine Out Less
- Cooking at Home More Could Be Longer Term Trend
- Celebrity Chefs Making It Easier
- Cooking Ingredients and Kitchen Staples Important Again
- Chef, Foodservice Brands Show Mixed Signals
- Frozen Foods, The Bastion of Foodservice Branding May Suffer
- The Recession Is an Opportunity
- Determining Value Key for Consumer
- Consumers More Informed Than Ever
- Internet the New Value Tool
- Table 4-1: Statements Indicating Consumer Role as Researcher,
Fact-Finder, Planner, Spring 2008 (index)
- Diverse America Has Diverse Tastes
- Hispanic, Asian and Multi-Racial to Drive Population Growth
- Table 4-2: U.S. Population Estimate and Projections by Race, 2007-2020
(in thousands persons)
- Food Business Responds to Consumer Interest in Ethnic Flavors
- Interest in a Variety of Cuisines Growing
- Table 4-3: Popular Ethnic Food Categories by Number of Recipes on
Popular Consumer Websites, FoodNetwork.com, 2006 versus 2008
- Smaller Households Positive for Market
- Table 4-4: U.S. Households by Number of Persons in Household, 2003-2007
(in millions)
- America' s More Healthful Lifestyle
- Ingredients, Portion Control Lead Concerns
- Dieting No Longer about Weight
- What about Convenience?
- Can Health, Convenience, and Thrift Co-exist?
- Consumer Food Fears
- Company Ethics and Added Values Important to Consumers
- Good Causes a Good Draw
- New York' s Tavern on the Green Embraces a Cause
- Consistency May Be the Best Policy
- Consumers See Benefits of Social Responsibility
- Consumers Sought More Organic Foods, Marketers Respond
- Social Responsibility Goes Mainstream
- Environmental Benefits May Lead
- In Bad Economy Consumers Less Committed
Chapter 5: New Product Introduction Trends
- Changing American Taste Buds
- New Product Introductions Drop 38% in 2008
- Table 5-1: Estimated Number of Chef- and Foodservice-Branded
Introductions, U.S., 2004-2008*
- Sauces, Dressings & Condiments See Most Introductions
- Figure 5-1: Share of Chef- and Foodservice-Branded Introductions by
Segment, U.S., 2004-2008 (percent)
- New Product Claims: Solidify Premium & Convenience Positions
- Opportunity in Other Emerging Benefit Areas, Especially Health and
Sustainability
- Table 5-2: Total New Food Introduction Tags, 2004 & 2008 versus
2004-2008 Chef- and Foodservice-Brand Tags
- New Product Flavors: Trend Toward Savory and Spicey but Not Exotic
- Table 5-3: Top 20 Chef- and Foodservice-Branded Flavors, 2004-2008
- What Comes After Chinese, Italian and Mexican?
- Table 5-4: Non-traditional Ethnic Foods Consumption by Age, Percent
Consuming Twice a Month or More, 2007
- Mapping a Food Trend
- Ever-Growing World of Flavors
- Super Foods Still Getting Good Press
- Super Foods in Chef and Restaurant Introductions
- Table 5-5: Selected Foods Deemed Super
- Meal Kit Concept Sees Constant Stream of Introductions
- Empty Nesters Targeted
- Add-ins Help Consumer Make it Fresher
- Some Brands Busier with Introductions Than Others
- Table 5-6: Selected List of New Product Introductions, 2004-2008
Chapter 6: Looking Ahead
- Positive Marketing Karma in Appropriate and Authentic Licenses
- Restaurant Names, Licensing and Diet Tie-Ins
- Celebrity Chefs Keeping Personal Brands Fresh with Cookbook Offerings
- Table 6-1: Selected List from Top 100 Chef Cook Book Titles on
barnesandnoble.com, March 2009
- Chef Versus Personality
- Top Restaurant Cook Books Highlight Opportunity in Healthier and High
End Products
- Table 6-2: Selected List from Top 100 Restaurant Cook Book Titles on
barnesandnoble.com, March 2009
- Many Top Chain Restaurants Already in Retail Market
- Table 6-3: Restaurants and Institutions Top 400 Rankings: Top 20 Family
Dining, 2008
- Table 6-4: Restaurants and Institutions Top 400 Rankings: Top 20 Casual
Dining, 2008
- Less Activity in Sandwich, Cafe, Mexican, Seafood and Burgers
- Table 6-5: Restaurants and Institutions Top 400 Rankings: Top 20
- Sandwich/Bakery-Cafe, 2008
- Table 6-6: Restaurants and Institutions Top 400 Rankings: Top 20
Mexican, 2008
- Table 6-7: Restaurants and Institutions Top 400 Rankings: Top 15
Seafood, 2008
- Table 6-8: Restaurants and Institutions Top 400 Rankings: Top 20
Burgers, 2008
- Do Not Disengage from Loyal Consumers
- Target Younger Shoppers Now for Long Term
- Take Marketing to Virtual Heights
- Make Use of Alternative Medias
- Behavioral Targeting in Diverse and Fragmented Market
- Product Placement Opportunities Abound
- Certain Purchases Outside of Branded More Likely
- Couponing Coming Back Strong
Appendix: Addresses of Selected Marketers
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