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Headline Trend Reports

As you know, many factors affect our industry. Here are a few key facts we at Pierce Chicken thought might interest you and be of help in better positioning your operation.

Economy
  • Foodservice has maintained a 2% Real Growth rate since March 2001.
  • Not all economic news is bleak; economic positives continue with low interest rates and low FHA inflation.
  • 52% of operators recently polled are optimistic about the current economy, compared to 71% in 1999.

Sources: TECHNOMICS, U.S. Census Bureau, Blue Chip Economic Indicators.

Foodservice Industry
  • Although unit traffic is flat, check averages continue to climb over last year.
  • Nearly half of all foodservice manufacturers are experiencing flat growth in 2001.
  • 57% of manufacturers have taken price increases, averaging 4.5%, this year to offset low margins and high operating costs.
  • E-business continues to evolve, with increases in distributor-manufacturer involvement.

Sources: TECHNOMICS, U.S. Census Bureau, 2001 F&O Operator Study.

Protein/Chicken Trends
  • USDA estimates per-capita chicken consumption will increase by 4.6 pounds to 82 per person by the year 2005.
  • Top poultry items on the menu
    • - Chicken Fingers/Strips/Tenders
    - Grilled Chicken Breast
    - Chicken Wings
  • Ethnic chicken items accounted for an important share of new menu items in the first half of 2001-two examples are:
    • - Aztec Chicken-twin breasts glazed with sesame-pineapple sauce, topped with crisp Asian noodles (99 Restaurant, $8.99)
    - Mediterranean Pasta Grill with Chicken-Grilled Italian marinated breast with angel hair pasta tossed in roasted-garlic sauce and sprinkled with parmesan cheese (Applebee's, $7.99)

Sources: 1999 R&I Menu Census, Chain Account Menu Survey

Consumer Trends
  • 67% of Americans say they finish their restaurant entrees "always" or "most of the time".
  • Since 1988, snack occasions have doubled.
  • Between 1990 and 2000, restaurant take-out meals increased by 17 meals per capita.
  • In the last 10 years, the 35-54 year old age group increased by 49%.
  • Ethnic diversity affects eating trends-for example, there are 7.1 million more Hispanics in the US today than 10 years ago.
  • Operators rank the top three issues influencing patron menu decisions are: old favorites/comfort foods; added value; more menu variety.
  • Operators cite entrees and desserts as the two menu areas that change most often.

Sources: TECHNOMICS, U.S. Census Bureau, 2001 F&O Operator Study.