Jul 19 2017
The continued growth of the pork industry has made it the envy of food marketers for decades, and, come 2017, it shows no signs of letting up.
Pork sales climbed 20 percent over the past six years according to the Washington Post, and, by the end of 2018, U.S. farmers are expected to produce as much pork as beef – an unprecedented “score” for the industry. As of June 1, the nation’s hog and pig inventory – a reflection of global demand — was the highest on record.
Clearly, there’s a lot the pork industry is doing right, and a lot we food marketers can learn from its example. Here are a few bits to chew on:
Heed the herd – If you’re reading this article, chances are you’re familiar with the Pork Board’s “Other White Meat” campaign. What you may not know is that the highly successful, multi-decade campaign was born out of astute observations about meat sales and consumption trends.
In the mid-80s, chicken consumption was growing rapidly, and pork’s share of the consumer’s plate was dropping. In 1987, experts predicted chicken would outplace pork…
Jun 28 2017
A few years ago, by sheer volume alone, we became the #1 wine consuming nation in the world. Though this was due to the size of our population (not per capita drinking), it was still a notable accomplishment. The numbers say that wine consumption continues to inch upward in the U.S.
Despite the statistics, those of us deep in the wine marketing trenches can see that wine appreciation in the U.S. has a long way to go before it becomes a part of our most-of-the-time diet, especially outside major cities. I probably need to get out more, but I often think about how we can get more Americans to drink more wine. Stay with me here, this is not just about increasing demand. Why should we drink more wine in the first place? In a nutshell, it will help us be healthier and happier.
It’s no secret that the typical diet and relationship to food in many wine-producing countries is of noticeably higher quality than ours. In Spain, France, Italy and Greece for example, the quality of ingredients and meals is significantly valued over quantity.…
Jun 23 2017
Farm to fork… heritage… organic… these buzz words have been hitting the grocery store shelves in force for years now. Along with this trend, there is a growing desire to understand more about where our food comes from. According to the 2016 Nielsen Global Ingredient and Dining-Out Trends Report:
A few innovative companies are tapping into this desire to give consumers exactly what they want. That’s great PR from the ground up. Check out what these three trend-setters are doing:
Jun 23 2017
If the restaurant industry was a country, it’d be larger than 90% of the world’s countries’ economies, a whopping projected annual sale of $799 billion in 2017. Currently, there are over 1 million restaurant locations employing 14.7 million employees. One in 10 Americans currently work in a restaurant; 1 in 5 held a past restaurant job and 1 in 3 got their first job in a restaurant. (NRA Show 2017)
While the restaurant industry is a melting pot of generations, Gen Z is the one hitting the workforce by storm today. In fact, the restaurant industry is the economy’s largest employer of teenagers, as 1/3 of all working U.S. teenagers are employed in a restaurant, according to the Bureau of Labor Statistics.
For an industry facing a 72.9% employee turnover rate, it’s important for restaurateurs and managers to understand the driving forces behind their employees’ work ethic and learn how to manage and retain them. Here are four things you need-to-know about employing Gen Z:
Jun 13 2017
The organic vs. conventional food debate continues to simmer, without any resolution toward what the better option is. It appears that the age-old debate regarding whether the chicken or the egg came first will be resolved long before the organic food dispute is. In fact, there is an enormous divide between what millennial consumers are demanding and what millennial farmers are willing to produce.
According to a recent study conducted by the Organic Trade Association, parents 18 to 34 years of age make up the largest group of organic consumers in the United States. Among these millennial mothers and fathers, 52 percent are buying organic food for themselves and their families.
On the other hand, 48 percent of millennial farmers said they are less likely than their predecessors to use organic methods on their farm (based on a study by Millennium Research, Inc.). As these young farmers continue to take over farming operations, it appears the divide between the consumer and producer will grow.
There is a chance that science could help bridge this strong divide. A 2015 survey conducted by Harvard’s Institute of Politics found that 57 percent of millennial
May 31 2017
The other day a friend asked me to review a sponsorship proposal he drafted, geared towards a big- name spirits brand. He undoubtedly regretted this, as it earned him a semi-rant on what NOT to do. Which reminded me of all the event sponsorship and trade show gripes I’ve accumulated over the years. Perfect for a follow up to my previous Booze Bin post!
All jokes aside, when deciding how to allocate precious client funds and product (whether it’s for someone else’s event or a trade show), we’re always looking for maximized returns and amplified opportunities. Few (work-related) things feel as great as putting together a client recap with results that exceed what was promised.
In Part 1 of this post, I discussed selecting the right events and shows, how to avoid paying sticker price and how to get the most bang for your buck. This is still less than half the battle. I’m back to tell you how to work backwards to ensure an end-result that knocks it out of the park for your client and the event producers too.
May 19 2017
The popularity of “diet foods” is fading fast. Consumers are now looking for a more holistic approach to health and wellness, with a focus on fresher and more natural ingredients. Recent Mintel data supports the changing dieting landscape, noting that consumers are becoming increasingly skeptical about diet products, and turning to a well-balanced eating plan and purchasing products that support improved health instead. In fact, of the 2,000 individuals surveyed, 94 percent of respondents no longer saw themselves as dieters – a significant shift from the days when Jenny Craig and NutriSystem commercials dominated our favorite television programs.
Given this shift in consumer behavior, and the overall decline in dieting, food companies have been forced to reevaluate how to best market their products, looking toward a more holistic approach to health. For example, Lean Cuisine has put new labels on products that were already cholesterol-free or gluten-free without changing product formulation, because these terms help to reinforce the holistic health message that consumers now so desperately seek. Similarly, Weight Watchers’ point system now emphasizes “natural” fare and home-cooked meals. Terms like all natural, gluten-free, no preservatives, antibiotic-free, and non-GMO are popping up on labels left and right,…
May 19 2017
With the ever-increasing availability and appeal of ready-to-eat foods, meal kit services, and online grocery shopping, consumers’ expectation levels of food is synonymous with fast. While we’re not quite ready for robotic food deliveries, we can say with confidence that foodservice operators are embracing this fast-paced, tech-driven world, one app at a time.
While less than 10 percent of companies offer the mobile order-ahead feature today, Researcher Crone Consulting estimates that in five years 50% of all sales at quick-service chains will be placed digitally before the customer ever steps on the premises.
When you find yourself in one of these ‘time is of the essence’ scenarios, just know you can count on one of these foodservice operations: