Industry News | September 25, 2012
Dunkin' Donuts Study Reveals America's Coffee Dependence
National Coffee Day is Saturday, September 29, and according to a new survey commissioned jointly by Dunkin’ Donuts and CareerBuilder, food preparation and service workers are the professions that need coffee the most, followed by scientists and sales representatives.
The survey results also show that coffee plays a major role in helping professionals perk up at work, as 43 percent of those who drink coffee claim they are less productive without a cup of Joe.
For the third year in a row, Dunkin' Donuts, the national leading quick service retailer of hot brewed/flavored and iced coffee, according to The NPD Group/CREST, and CareerBuilder, the global leader in human capital solutions, partnered to determine the latest coffee consumption trends brewing in the U.S. workplace.
The survey was conducted from August 13–September 6, 2012, and included more than 4,100 workers nationwide.
According to the results, the professions with the highest proportions of workers stating they are less productive without coffee vary widely. Those who need coffee to get through the workday the most are:
1. Food Preparation/Service Workers
3. Sales Representatives
4. Marketing/Public Relations Professionals
5. Nurses (Nurse, Nurse Practitioner, or Physician Assistant)
6. Editors/Writers/Media Workers
7. Business Executives
8. Teachers/ Instructors (K-12)
9. Engineering Technicians/Support
10. IT Managers/Network Administrators
The survey also shows other ways that coffee fits into people’s “daily grind” in the workplace. For example:
- Sixty-three percent of workers who drink coffee actually drink two cups or more each workday. Twenty-eight percent drink three cups or more.
- Coffee helps younger workers stay productive: The majority of younger workers need coffee for energy and motivation, as 62 percent of workers aged 18–24 say they are less productive without coffee, with 58 percent of workers aged 25–34 making the same claim.
- Workers in the Northeast are cup champions: Fifty-five percent of workers claim to drink at least one cup of coffee each workday. Geographically, 64 percent of workers in the Northeast drink at least one cup per day, compared to the South at 54 percent and the Midwest and West at 51 percent.
- Overall, 43 percent of workers who drink coffee claim they are less productive without their cup of Joe. Forty-seven percent of female workers claim they are less productive without coffee, compared to 40 percent of male workers.
“On National Coffee Day, we celebrate the important and unique role coffee plays as a vital part of our daily lives,” says John Costello, chief global marketing and innovation officer at Dunkin’ Brands. “As these survey results show, coffee continues to become more and more essential in the workplace in particular, helping workers across all professions stay productive throughout the workday.”
Cynthia McIntyre, vice president of marketing & communications at CareerBuilder, says, “There’s a reason why coffee is a staple in the workplace. Workers report that coffee fuels higher energy and productivity, and serves as a means to socialize with colleagues.”
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.