MarketTrend: The U.S. Market for Chef- and Foodservice-branded Food Sold at Retail

Content

• 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 Entres 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, Caf, Mexican, Seafood and Burgers
  • Table 6-5: Restaurants and Institutions Top 400 Rankings: Top 20
  • Sandwich/Bakery-Caf, 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