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Trends in Quick Service Restaurants: Maturing Menus and Consumer Preferences

This article explores the latest trends in quick service restaurants (QSR), highlighting the maturing menus with a focus on organic sales, gourmet ingredients, and healthy, customizable options influenced by diverse ethnic cuisines. It discusses consumer preferences for snacking, the rise of fast casual dining, and sourcing transparency including local produce. Additionally, it addresses the impact of changing consumer demographics and behaviors, like frugal fatigue and the pursuit of small indulgences. These trends reflect evolving lifestyles and expectations in the QSR industry.

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Trends in Quick Service Restaurants: Maturing Menus and Consumer Preferences

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  1. 7 Trends in Quick Service Blair Chancey Editor, QSR Blair@Foodnewsmedia.com (202) 903-0167

  2. 1. Maturing Menus • Organic: $26.7 billion in sales • Gourmet Ingredients • Healthy, Customizable • Ethnic influences • ShopHouse, MarsalaBowl, Kogi BBQ

  3. 1. Maturing Menus

  4. 1. Maturing Menus

  5. 2. Healthy Lifestyles • Let’s Move! • Menu Labeling • Sponsorships • Crew to You

  6. 2. Healthy Lifestyles

  7. 2. Healthy Lifestyles

  8. 3. Snacking 55% of customers 21% snacking more McDonald’s 2012 launches Bistro Boxes

  9. 3. Snacking

  10. 3. Snacking

  11. 4. Sourcing Traceability Local Produce: No. 5 trend Local Meats: No. 7 trend FDA’s Food Safety Modernization Act Dole Stickers

  12. 4. Sourcing Traceability Watch this!

  13. 5. Rise of Fast Casuals • $27 billion • Menu & Experience • No. 1: Mexican segment • Fast Growing: Better Burger • 16.1 percent growth

  14. 5. Rise of Fast Casuals

  15. 5. Rise of Fast Casuals

  16. 5. Rise of Fast Casuals

  17. 6. Changing Consumers 40% born to single mom 2/3 of jobs loss during recession Mobility Fairness

  18. 6. Changing Consumers Watch this!

  19. 7. Frugal Fatigue Small indulgence Mini Blizzards Eternal Optimism

  20. 7. Frugal Fatigue

  21. Questions?

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