DUBLIN--(BUSINESS WIRE)--Research and Markets (http://www.researchandmarkets.com/research/nk7jxq/foodservice) has announced the addition of the "Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants" report to their offering.
Driven by incremental improvement in macroeconomic drivers, a brighter consumer outlook, aggressive operator menu innovation and LTO experimentation, quick-service (including fast casual) and snack and beverage restaurant sales are on track for moderate growth.
But among consumers, price sensitivity is still top of mind: 68% of limited-service restaurant (LSR) users say low price would influence their decision to go to a fast food restaurant and 24% citing it as 'most important'?
Operators, also constrained by highly competitive grocery aisle pricing, will have limited pricing power even while they will continue to face guest traffic challenges into 2014. In an environment in which stealing share remains the key to growth, menu innovation and keeping up with broader consumer trends remains essential.
Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants analyses the industry and consumer trends shaping this highly competitive environment, focusing on the quick-service, fast casual, and snack and beverage restaurant segments.
Key Topics Covered:
Chapter 1: Executive Summary
Chapter 2: Share of Stomach Restaurant Sales Analysis
Chapter 3: Limited-Service Restaurant Macroeconomic Analysis
Chapter 4: Limited-Service Restaurant Industry Guest Traffic Trends
Chapter 5: Limited-Service Restaurant Menu Trends
Chapter 6: Limited-Service Restaurant Health & Wellness Trends
Chapter 7: Limited-Service Restaurant Technology Trends
Chapter 8: Factors Influencing the Decision to Use Fast Food Restaurants
Chapter 9: Snack & Beverage Restaurant Brand Analysis
Chapter 10: Quick-Service Restaurant Brand Analysis
Chapter 11: Fast Casual Restaurant Brand Analysis
Chapter 12: Limited-Service Cafeteria/Buffet Brand Analysis
For more information visit http://www.researchandmarkets.com/research/nk7jxq/foodservice
