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Foodservice Trends & American Lamb
Mary HumannA Presentation to the American Lamb Board and American Lamb Council
January 2017
What’s Hot in 2017 – Food Trends1. New cuts of meat2. Street-food inspired dishes3. Healthful kids meals4. Housemade charcuterie5. Sustainable seafood6. Ethnic-inspired breakfast items7. Housemade condiments8. Authentic ethnic cuisine9. Heirloom fruits and vegetables10. African flavors11. Ethnic spices12. Housemade sausage
Source: NRA/ACF Survey – Oct. 2016
What’s Hot in 2017 – Concept Trends1. Hyper-local sourcing2. Chef-driven fast casual concepts3. Natural ingredients/clean menus4. Environmental sustainability5. Locally sourced produce6. Locally sourced meat and seafood7. Food waste reduction8. Meal kits9. Simplicity/back-to-basics10. Nutrition
Source: NRA/ACF Survey – Oct. 2016
Lamb in Foodservice• An estimated 40 percent of
lamb (weight) is sold into foodservice
• Many consumers had first experience with lamb in restaurant
• Many consumers only eat lamb in restaurants
U & A – Lamb in Fine Dining/Hotels• 75% of fine dining operators/
hotels menu lamb• Growing use of lamb in
appetizers, sandwiches, soups and salads
• Common cuts Rack (56 percent)Shank (49 percent)Loin (29 percent)Shoulder (20 percent)Leg (18 percent)Ground/Sausage/Merguez (14 percent)
Source: Technomic Lamb Protein Assessment, June 2016
U & A - American Lamb vs. Imported (Unaided Response)
• American Lamb – Taste– Supporting local farmers– Quality– Texture
• Imported – Cost– Quality
Source: Technomic Lamb Protein Assessment, June 2016
U & A - American Lamb vs. Imported
Source: Technomic Lamb Protein assessment, June 2016
ATTRIBUTE Domestic Imported Both Neither
Is Fresher 80% 20% 16% 2%
Larger Rib Eye 65% 8% 18% 9%
Customers Prefer 64% 12% 15% 9%
Higher Meat to Bone Ratio 63% 8% 18% 9%
Sustainably Raised 62% 3% 31% 4%
Humanely Raised 61% 2% 32% 5%
Has Tender Texture 60% 10% 29% 1%
Offers Consistent Quality 59% 12% 27% 2%
Fair Value 59% 17% 21% 3%
Always Available 59% 13% 26% 2%
Lamb on the Menu Analysis• 1000 U.S. Innovators
(fine dining restaurants, onsite chef, average entrée price of $25) (Spring 2015)
• 4800 chain/regional chain and independents (May 2015 - April 2016)
Source:MenuTrends Datassential 2016
QSR Midscale (MDS) Casual (CAS) Fine Dine
Full Service Restaurants (FSR)
Fast Casual (FC)
Limited Service Restaurants (LSR)
Traditional Casual
Upper Casual
255,964 US units 117,590 US units 187,620 US units 14,142 US units62,799 US units
counter service with no wait staff; focus on speed and food often served on disposables
waiter service at a moderate price; often breakfast-focused, and generally no alcohol
waiter service at a higher price point than midscale, and often offering a full bar
high-end table service with chef-driven menu; most entrées priced $25 or higher
counter service with focus on higher quality, fresh ingredients, and customization
% U.S. Innovators Menuing Lamb• 64.3 percent of
fine dining operators have lamb on their menus
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
Lamb is typically menued as entrée…
Appetizer15.5%Entree
83.3%
Sides1.1%
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
But is experiencing sustained growth in less traditional formats…
Penetration of Lamb Appetizers:
15.5%
10 yr. trend:+173%
Penetration of Non-COP Lamb:
13.7%
10 yr. trend:+112%
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
0%
4%
8%
12%
16%
20%
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
Entrée Lamb Cuts - Innovators
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
31.3%28.7%
9.4%9.4%
8.8%5.2%
4.7%4.5%
3.0%2.4%
2.1%2.1%
1.5%1.3%1.1%
0.7%0.7%
0.4%
Rack Of LambLamb Chop
Sausage/MerguezShank
LoinLeg
ShoulderBurger
Double CutT-Bone
Baby LambGround…
Lamb SirloinBelly
Lamb RibsKebobSaddle
Medallion
Entrée Lamb – Penetration by Origin
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
25.8%14.4%
6.4%1.7%
1.3%1.1%0.9%0.7%0.6%0.6%0.6%0.4%0.4%0.4%0.4%0.4%0.4%
8.4%5.8%
3.0%
Domestic LambColorado
Farm/Ranch SpecificDomestic/Local…
Anderson RanchAmericanCaliforniaSonoma
Shenandoah ValleyVermont
Watson RanchDixon
IndianaJamison Farms
MaineMarcho Farms
New MexicoImported Lamb
New ZealandAustralia
Lamb Menuing 11 Year Trend by Segment
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
0%
5%
10%
15%
20%
25%
30%
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
Casual: 26.0% +20%
Total US: 17.2% +12%
Midscale:17.0% -2%
QSR: 7.8% +19%
Penetration4-Year %
Change
Entrée Protein – Penetration Growth for Top Menued Proteins – Chains & Independents
Source: Lamb Menu Study for the American Lamb Board - MenuTrends Datassential 2016
TREND #1 – Mindful Menus
TREND #2 – Be Bold –Authentic Ethnic Cuisine
Expanded Interest in Ethnic Cuisines“Americans are more adventurous in their ethnic food choices. The % of consumers who have tried various ethnic cuisines at least once has increased significantly.” The strongest increases since 1999 are found in:
Mediterranean +38%Spanish +28%Caribbean +27%Middle Eastern +24%French +22%Thai +21%
– Global Palates, National Restaurant Association, 2015
Make it with Merguez
TREND #3 - Casualization
Lamb Pasta Dishes
Lamb for Brunch
Lamb Burgers and Sandwiches
Make Mine a Lamb Burger!
0%
1%
2%
3%
4%
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
Lamb burger penetration has increased every year since 2005. Menuing up 120% in last four years
Thank Ewe
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