Millennials are the chosen generation for many marketers because of their sheer number and perceived buying power, but they are not a homogenous group and depending on their age and lifestyles, they use restaurants differently, according to a recently released report by The NPD Group, a leading global information company. For U.S. restaurants and foodservice outlets, Millennials as a group currently represent about 14.5 billion visits and $96 billion in spending, which is 23 percent of total restaurant spend, but the group has cut back in both visits and spending, finds the NPD report.
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Hot sauce is hot right now, according to the NPD Group, a leading global information company. Fifty-six percent of households have hot sauce on hand in their kitchens, and sriracha, a relatively new Asian hot sauce, is already stocked in 9 percent of total U.S. households and 16 percent of households headed by someone under age 35, according to NPD’s recently released audit of U.S. kitchens. The popularity of hot sauce also extends to away-from-home dining experiences.
Great Britain led the developed markets in foodservice traffic gains and the still young Russian foodservice market continued to increase consumer visits in the first quarter of 2014 compared to same period year ago, reports The NPD Group. Improved consumer confidence and mild weather helped Germany’s foodservice sector, which has had several quarters of traffic declines, gain visits in the quarter, according to NPD’s global foodservice market research.
U.S. foodservice consumers ate some 1.1 billion servings of bacon in the year ending April 2014, an increase in servings of 6 percent compared to a year ago, reports The NPD Group. Many only have eyes for pork bacon, which holds the bulk share of units and dollar volume shipped to restaurants and other foodservice outlets, but bacon varieties, like beef, chicken, duck, and turkey are capturing more attention, finds NPD’s SupplyTrack.
According to a recent report by The NPD Group, 11 percent of the population follows a gluten-free diet.
But with an estimation that celiac disease, or gluten intolerance, affects only about 1 percent of the population, the National Institute of Health concluded that “most persons who were following a gluten-free diet did not have a diagnosis of celiac disease.”