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* Food to Go 31/03/2009 *
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Food to Go  

Assessing shopper requirements for food to go, including snacking and takeaway meals from retail outlets in comparison to the foodservice sector.

  

Increased numbers of single person households, more women in work, flexible working hours as well as the emergence of a 24 hour 7 day week society has led to increasingly fragmented meal occasions, an increase in snacking and a demand for products that fit into consumers’ on-the-go lifestyle. The growth of quick service and a café culture in recent years has encouraged the food and grocery industry to develop its own foodservice and food-to-go offers. However, what will be the key challenges in 2009, given the impact of the economic downturn on snacking and takeaway food?

How do retail food-to-go offers compare in quality and value perception to those that are well established in the foodservice sector? Does it represent an opportunity for growth or has the tide turned? This research looks specifically at the impact of foodservice on retail and where the boundaries are blurred.

 
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Food to Go will help you to understand:

Understand the importance of food-to-go in shoppers’ lives

Explore how consumers differ in terms of food-to-go purchasing behaviour

Recognise consumer requirements for different food-to-go categories

Discover the impact of the economic downturn on food-to-go purchasing

Identify the opportunities for developing food-to-go offers
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EXECUTIVE SUMMARY
  • Key findings
  • Implications
RESEARCH OBJECTIVES AND KEY QUESTIONS
  • Research methodology
FOOD-TO-GO CONSUMERS PURCHASING BEHAVIOUR
  • Purchasing frequency – different food-to-go consumers
    • Fanatics
    • Regulars
    • Occasionals
  • Purchasing behaviour
    • Purchasing behaviour by category
  • Breakfast food-to-go
FOOD-TO-GO CATEGORIES
  • Sector purchasing
  • Food-to-go products purchased
  • Meals
    • Sandwiches and cold wraps
    • Hot food
    • Pies, pasties and sausage rolls
    • Salads
    • Soup and sushi
  • Snacks
    • Confectionery, crisps, savoury and meat snacks
    • Fruit
    • Biscuits, cakes, pastries, yoghurts and desserts
  • Drinks
    • Cold drinks
    • Hot drinks
  • Portability
FOOD-TO-GO STORE CHOICE
  • Drivers of store choice
  • Quality/Freshness
  • Convenience
    • Convenient location/long opening hours
    • Ease of parking
    • Self-service tills
    • Drive-throughs
  • Choice and availability
    • Choice/variety
    • Availability
  • Healthy options
    • Food-to-go health continuum
    • Food-to-go among the health aware
  • Ethical options
  • Service
    • Quick/Friendly service
    • Customisation
    • Pre-ordering
  • Store
    • Hygiene
    • Other store drivers
  • Price
    • Price savings
    • Meal deals
    • BOGOFs and loyalty cards
FOOD-TO-GO OUTLETS COMPARED
  • Convenience stores
    • Preferred food-to-go categories from convenience stores
  • Forecourts
  • Sandwich take-away outlets and Sandwich chains
  • Fast food chains
  • Coffee shops
IMPACT OF RECESSION ON FOOD-TO-GO
  • Food preparation
  • Shopping behaviour
KEY INSIGHTS AND IMPLICATIONS
 
APPENDIX
  • Qualitative research methodology
  • Quantitative research methodology
  • National survey
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