Foodservice consumer choice and service strategies

Along with the ever-expanding pool of consumers, more and more operators have begun living their lives through or on their smartphones.

Benchtop work includes creating prototypes and making initial plans for processing parameters Kramer, Typically, private label products aim to copy product concepts that were developed initially by brand name manufacturers.

With thousands of food products introduced to the market each year, products must compete for limited space on retail shelves, and manufacturers must develop products that will generate high profits for retailers in order to stay in the marketplace Leader and Cuthill, State Cooperative Extension Services also provide expertise, particularly to small food processors and entrepreneurs.

To reduce the risk of large product failures in the marketplace, some firms choose to initially launch the product in a test market. However, as described in Chapter 2Foodservice consumer choice and service strategies knowledge and tools like the Nutrition Facts panel have remained insufficient in reducing sodium content levels to those recommended by the Dietary Guidelines for Americans.

Differences in the Product Development Process for Smaller Companies and Private Label Foods It is important to note that the product development process for smaller companies may be different from the processes used by large manufacturers.

Adapted from Beck, What capital expenditures will be needed? New product development with lower sodium at baseline, however, may be less costly than reformulating existing products with established consumer taste expectations.

Consumer Foodservice

In addition, advertising budgets may be non-existent, and product sales may be limited to smaller retailers due to the prohibitive expense of slotting fees to sell products in larger retailers Fuller, Multinational manufacturers may conduct some of their research and development activities at international research centers Nestle, With the above questions in mind, business teams can estimate the costs of production and the potential profit the product might generate and then decide which product ideas are most likely to be successful in moving forward.

These groups are useful in providing expertise that may otherwise be lacking in the company or conducting research at a lower cost than the company could do in-house Beckley et al.

As a result, FDA recently announced steps to address the use of front-of-package and shelf label claims concerning the nutritional quality of a food.

Corporate Strategies in Consumer Foodservice

Overview Why buy this report? Internal Sources Business and marketing teams Several considerations are needed in screening ideas. Business and sales groups make plans for the product launch, including plans for advertising and target markets de la Huerga and Topp, Marketing, business, and research and development personnel work to brainstorm ideas and determine which ideas are promising Straus, ; Thomas, ; Topp, Because of their purchasing power, large retailers gained the ability to influence the types of products produced by food manufacturers by determining which products will reach the limited space on retail shelves Martinez, To aid their ability to make advertised and silent reductions in the sodium content of their products, leading food manufacturers have invested in research to find new technologies.

The first approach is to make changes in the sodium content of products in order for those products to qualify for sodium content claims and then to market these items to consumers interested in reduced-sodium products.

While the primary goal of this system is to educate consumers, a side benefit may be efforts by manufacturers to reformulate foods in order to achieve a higher rating. This decrease in the number of products with such claims may have been due to industry concerns that consumers viewed foods with a reduced-sodium content claim in a negative light, but it may have also been a result of the industry turning its attention to other nutrients of concern, such as fat.

Purchasing units within the company work to procure the needed ingredients and packaging materials Fuller, Shelf life studies are also conducted to ensure product quality and safety Saguy and Peleg, Consumer Foodservice Consumer Foodservice The role of the restaurant has changed with time, investment, and innovation and the smartphone is rapidly replacing the real-life experience of eating out, giving rise to the foodservice industry.

While silent reductions have taken place for some foods, it appears that the reductions have not had a far reach across the food supply. Research to find replacements for sodium has not been as successful as research to find replacements for other nutritional components of health concern.

Our clients are confident of the research provided to them to make the most of the growth opportunities presented by this segment. Some programs have been developed by manufacturers to help market their own products.

Today, the primary driver of continued industry profitability is competition with others in the market on price, and reducing processing and ingredient costs is the primary means of staying competitive Watzke and German, Challenges to Introducing New or Reformulated Products with Reduced Sodium There are a number of challenges to reducing the sodium content of processed foods.

Concept development Once a product concept is chosen for further development, benchtop product development begins. Further, if simple salt removal is insufficient, salt substitutes and other alternative ingredients may be needed, resulting in high reformulation costs, since these ingredients are usually more expensive than salt.

Product development for private label products also differs from the product development carried out for large national brands. This may be because consumers associate poor taste with low-and reduced-sodium foods Heidolph, ; IFIC,which may be similar to the way that consumers demonstrated lowered expectations of the sensory properties of reduced-fat products Kahkonen and Tuorila, ; Kahkonen et al.

In smaller companies, research and development staff may be limited Beck, How well can the product idea be protected from competition i. In recent years, some food manufacturers and retailers have begun using front-of-package and point-of-purchase nutrition rating systems to help consumers identify more healthful foods.Corporate Strategies in Consumer Foodservice: With the global economic recovery now well under way, the priority for global operators is now to repair.

Research paper topics in hospitality industry

Foodservice market research. You want to understand the foodservice consumer; their dining habits, what they buy and why. How their behaviors are changing and what that means for your brand. You need insights specifically tailored to your industry and business; a fresh viewpoint to help you develop marketing strategies that will propel.

Nonalcohol beverage offerings increasingly influence consumers’ restaurants of choice. August 29, We have met with different research firms that think they know foodservice. Technomic is truly the only firm we have worked with that actually understands foodservice and our needs.

— Large Financial Services Firm. Subscribe. Zymunt Bauman (cited in Hetherington,pg25) elaborates further that a “consumer society promises choice and freedom” to those who have the means, mobility and inclination to effectively participate.

Clearly such parameters create divisions within society between those who can participate, a category. Research paper topics in hospitality industry. Marketing and Service Quality Management, Foodservice Consumer Choice and Services Strategies, Strategic Management in the Hospitality Industry, Hospitality Marketing and Service Experience and Human Resource Management.

NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health. 6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake.

looking specifically at how the food environment influences consumer choice and at current understanding of consumer behavior change models.

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Foodservice consumer choice and service strategies
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