As the consumer appetite for better-for-you and functional foodservice continues to grow during the coronavirus crisis, wellness-driven meal delivery can be expected to make more inroads into the market. Jumping on the better-for-you bandwagon seems an essential ingredient in any recipe for off-premises business success.
Just when you think you have a handle on those mysterious millennial snackers, a new study pops up to show you they’re more complicated than anyone imagined. Turns out the mythical millennial consumer isn’t a unicorn after all, but a hydra-headed creature that foodservice operators need to wrap their own heads around.
So you’re a restaurant operator who wants to get inside consumers’ heads and find out what makes them tick, especially when it comes to their purchasing decisions. But to really get a read on them, you need more than basic info like gender, age, ethnicity and income.1 You need the big picture.
In particular, you need to get to know the big 3 archetypes of consumers who make up more than half of restaurant consumers. These are the most loyal restaurant patrons, so it’s smart business to get to know their ins and outs.
Gone are the days of boring “health foods.” The Styrofoam-tasting rice cakes of the past are just that, in the past. Today, snack manufacturers are focused on flavor. Offering a greater variety of snacks that provide great taste, texture and better-for-you benefits is a must to stay competitive in today’s market.
Life is busier than ever! With frantic schedules, American consumers are adopting an on-the-go lifestyle and seeking convenient meal options. But that doesn’t mean they’re ready to sacrifice high-quality food—they expect both.