Bedroom Communites and Your Restaurant

Apparently, bedroom communities will continue to sleep well, so to speak. According to a study by research company, Mintel, the under 34 crowd rank a restaurant's proximity to their workplace, not their home, as very important/important when selecting where to dine (62 percent of 25 – 34 year olds and 55 percent of 18 – 24 year olds, versus 41 percent of all respondents).

Its new report suggests that in the current economic conditions value has become the mantra of many contemporary diners. However, convenience still resonates with the out-to-eat crowd,as well as extended hours (ie: late-night)and speed of service, especially for those under age 34.

"Though value remains important to diners in this economy, our survey reveals convenience may be equally as important," said Chris Haack, senior analyst at Mintel. "Young adults and young families, especially, are pressed for time, making restaurants an easy and often necessary solution for meals. As foodservice establishments struggle for revenue, improving convenience may help them get diners in the door."

The report also' points out these consumers' attitudes toward delivery and takeout, including:

* Forty-three percent of respondents say they've cut spending on delivery and takeout this year.

*Approximately one in six 18 – 34 year olds say they're spending more on these convenient services compared to 2008.

* In the past three months, 18 – 34 year olds were twice as likely as the general population to have ordered delivery.

* Approximately 30 percent of them picked up food from a restaurant, compared to 20 percent of all respondents.

Restaurants make mealtime easier, especially for 25 to 34 year olds, many of who work full-time or have young children. Nearly half (49 percent) say they dine at casual restaurants because they’re too tired to cook, while 40 percent do so because they have no time to prepare a meal. (This compares to 40 percent and 30 percent of all respondents, respectively.)

But special occasions, food quality and socialization remain top reasons that younger adults go to restaurants. “Restaurant usage is truly integrated into the lifestyles of adults under age 34. Many people value the fact that they can get quality food with minimal effort at a restaurant. As a bonus, they can spend that meal time with friends or family,” said Haack.

"Food Fast" Trend - A Customer's Perspective

Although single restaurant operators and large corporate chains may have a distint definition of their business segment, from a customer's point of view, the restaurant industry is no longer divided into clear-cut segments. With the increasing growth of the fast-casual concept, and the addition of curbside service to full-service restaurants, a dual concept has emerged: food fast.

Customers now perceive the traditional fast food and "food fast," options on par and expect meals served quickly with flavor, quality and ambiance.

Consumers, who once defined "fast food" as quick-service, drive-thru restaurants and convenience stores, now include other restaurants segments in that definition. A significant percentage of consumers (41 percent) are reporting that their idea of places offering "fast food" has expanded to include fast casual restaurants such as Panera Bread and full-service restaurants offering carryout and curbside service, according to Technomic Inc.

Keep these findings in mind:

* Nearly half of consumers (49 percent) say they eat at fast food restaurants at least once a week; about one fifth of consumers said the same for fast casual (16 percent) and full-service (20 percent) restaurants.

* One out of four consumers (24 percent) say they’ve increased their visits to fast food restaurants in the past year, higher than for any other restaurant segment

* Roughly half of consumers (52 percent) say that a fast food meal should be delivered within five minutes; consumers are willing to wait somewhat longer for items they perceive as "food fast."

* About a third of consumers say they would like to see dedicated take-out areas at fast food (32 percent) and fast casual (33 percent) restaurants.

* Efficient ordering and carryout options at full-service restaurants have strong appeal. Call-ahead ordering for pickup, separate take-out stations, and curbside service interest 40 percent, 37 percent and 31 percent of consumers, respectively.

(The Status and Future of Fast Foods: Consumer Trend Report is based on data from a November 2009 survey of 2,000 consumers. The report integrates industry data from the Top 500 U.S. restaurant chains, select secondary sources and menu analysis from Technomic's MenuMonitor database. Appendices include menu and concept profiles of 10 innovative food-fast concepts, and comprehensive demographic breakdowns for fast food and fast casual restaurant user groups and consumer clusters.)

Restaurants That Make You Green

When I say green restaurants, I'm not referring to ones that will make you sick. What I mean is eateries that are mindful of their environmental impact when conducting the business of feeding people.

I just found this fantastic site called, "Green Table" and if you care about taking cloth bags when you shop for groceries, or avoid buying bottled water(gesh), or even compost at home....then you'll want to visit the restaurants listed on Green Table.

Who doesn't need a good excuse to eat out like taking care of the environment? And if you run a restaurant and want to know how to go green and save green bucks along with it, they can help you do that.

Check out their website at greentable[dot]net. Here's a sneak peak from their website of what it's all about:

From food courts to fine dining, family-owned independents to brand name chains, it starts with the conscious desire of a growing number of chefs and restaurateurs for clear, measurable steps to effectively reduce their operations' impact on the environment.

In completing the Green Table process, a foodservice operator can demonstrate significant, measurable results from front to back, including:

- reduced waste and more recycling
- efficient energy use and water conservation
- fewer pollutants and more eco-friendly practices
- more products and services that benefit the local economy

In a few simple steps, every Green Table member operation annually(on average)can:

- reduce water use by 120,000L
- divert more than 5 tonnes of organic waste from landfill to compost
- conserve 3,000 kWh electricity and 100gj natural gas
- reduce its greenhouse gas impacts by 10 tonnes.

Count me in!