Restaurant-industry experts are projecting that several segments will grow and gain popularity with some twists and turns in the next 5 years. I’m going to share these HOT categories with you so you can start selling ahead of the bun curve.
The Eco Burger
There are 2 conflicting trends happening in this food segment. People are getting smarter about meat and cutting back on red meat, in particular. But Americans still love a good, juicy burger – Five Guys can attest to that. So, Liz Aviles, vice president
of market intelligence for Chicago-based marketing agency Upshot, says, burgers will evolve. While the “better burger” concept is already well established, tomorrow’s burger will be a “cleaner burger.” Chains like Chicago-based Epic Burger will claim the moral high ground in the next 5 years with fewer preservatives and a strong sustainability message.
Asian Meets Fast-Casual
Eric Giandelone, director of foodservice research for Mintel Menu Insights, says the market is wide open for an Asian concept with a mid-market price point and a semi-upscale feel. He compares the situation to that of a few years ago when Chipotle was starting to become prominent. To this accord, Chutney Joe’s, a fast-casual Indian concept with 2 units in Chicago, plans to expand to other markets through franchising within the next few years; same goes for Merzi in Washington, D.C. Noodles & Company, a Colorado-based fast casual, plans to further develop the Asian section of its multifaceted menu.
Get Juiced
One key element of the new juice craze will be to-go offerings. Ready-to-go drinks and foods like those offered by Evolution Fresh will continue to gain in popularity, even in locations not traditionally associated with healthy eating. “Starbucks’ Evolution Fresh is a harbinger of more concepts to come,” Aviles says. “It’s a ‘juice and food experience.’ I think that’s the key.” Jamba Juice is currently the strongest player in the juice space, but there are other up-and-coming brands as well. Roxberry Juice, which has 8 stores in 2 states, was recently added to Beautiful Brands International’s portfolio, and the recently founded Daily Kitchen & Wellness Bar also offers fresh juice blends.
Build-Your-Own Everything
Starbucks, and even Burger King, and well, you could credit Subway too, taught us that CUSTOMIZATION is king. People love having it their way. Now, with better technology, customization will rule the cafeteria – especially for those multi-tasking Millennials and tweens. “Jeremy Umland, founder and CEO of sushi company Ozumo Concepts International, will be one of those leading the charge. His recently launched u-sushi concept combines customization and a high level of technology, and provides a small sample of what restaurants could look like in 5 years. U-sushi allows customers plenty of room to customize, from subbing out an ingredient or 2, to creating whole rolls from scratch. A touch-screen ordering system makes the process easier. Another restaurant taking this DIY approach is Burger Studio, where kiosks allow customers to play around with 30 possible toppings to customize their dream burger.”
International Invasion
“Gordon and Aviles both point to the changing tastes of a younger generation. As kids raised on Italian and Mexican food seek to broaden their culinary horizons, a growing population of immigrants is looking for a taste of home. Philippines-based Jollibee offers hamburgers, spaghetti, and chicken alongside more exotic fare like breakfast pork-and-rice platters or Fiesta Noodles with shrimp and hardboiled eggs. It has 26 stores in the U.S., and recently opened 1 in Anaheim, California. South African chicken restaurant Nando’s has several U.S. locations, as does Guatemala’s Pollo Campero.”
[Source: Lillegard, Robert. "The 5 in 5." QSR.com. June 19, 2012.]
http://www.mediasalestoday.com/
The Eco Burger
There are 2 conflicting trends happening in this food segment. People are getting smarter about meat and cutting back on red meat, in particular. But Americans still love a good, juicy burger – Five Guys can attest to that. So, Liz Aviles, vice president
of market intelligence for Chicago-based marketing agency Upshot, says, burgers will evolve. While the “better burger” concept is already well established, tomorrow’s burger will be a “cleaner burger.” Chains like Chicago-based Epic Burger will claim the moral high ground in the next 5 years with fewer preservatives and a strong sustainability message.
Asian Meets Fast-Casual
Eric Giandelone, director of foodservice research for Mintel Menu Insights, says the market is wide open for an Asian concept with a mid-market price point and a semi-upscale feel. He compares the situation to that of a few years ago when Chipotle was starting to become prominent. To this accord, Chutney Joe’s, a fast-casual Indian concept with 2 units in Chicago, plans to expand to other markets through franchising within the next few years; same goes for Merzi in Washington, D.C. Noodles & Company, a Colorado-based fast casual, plans to further develop the Asian section of its multifaceted menu.
Get Juiced
One key element of the new juice craze will be to-go offerings. Ready-to-go drinks and foods like those offered by Evolution Fresh will continue to gain in popularity, even in locations not traditionally associated with healthy eating. “Starbucks’ Evolution Fresh is a harbinger of more concepts to come,” Aviles says. “It’s a ‘juice and food experience.’ I think that’s the key.” Jamba Juice is currently the strongest player in the juice space, but there are other up-and-coming brands as well. Roxberry Juice, which has 8 stores in 2 states, was recently added to Beautiful Brands International’s portfolio, and the recently founded Daily Kitchen & Wellness Bar also offers fresh juice blends.
Build-Your-Own Everything
Starbucks, and even Burger King, and well, you could credit Subway too, taught us that CUSTOMIZATION is king. People love having it their way. Now, with better technology, customization will rule the cafeteria – especially for those multi-tasking Millennials and tweens. “Jeremy Umland, founder and CEO of sushi company Ozumo Concepts International, will be one of those leading the charge. His recently launched u-sushi concept combines customization and a high level of technology, and provides a small sample of what restaurants could look like in 5 years. U-sushi allows customers plenty of room to customize, from subbing out an ingredient or 2, to creating whole rolls from scratch. A touch-screen ordering system makes the process easier. Another restaurant taking this DIY approach is Burger Studio, where kiosks allow customers to play around with 30 possible toppings to customize their dream burger.”
International Invasion
“Gordon and Aviles both point to the changing tastes of a younger generation. As kids raised on Italian and Mexican food seek to broaden their culinary horizons, a growing population of immigrants is looking for a taste of home. Philippines-based Jollibee offers hamburgers, spaghetti, and chicken alongside more exotic fare like breakfast pork-and-rice platters or Fiesta Noodles with shrimp and hardboiled eggs. It has 26 stores in the U.S., and recently opened 1 in Anaheim, California. South African chicken restaurant Nando’s has several U.S. locations, as does Guatemala’s Pollo Campero.”
[Source: Lillegard, Robert. "The 5 in 5." QSR.com. June 19, 2012.]
http://www.mediasalestoday.com/
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