Episode #8 of...
Nine Ways to Care and Feed DSRs: A Video Miniseries for Foodservice
Manufacturers Who Want To Sell More Stuff
By 
DSR Dave Miesse and Bill Hornung
Co-hosts, DSR Live
Yes, it's time once again to announce the foodservice trends for the new year.
But first we should consider the big picture... The economy sucks. Many unemployed. Our country's "melting pot" is simmering up a richer mix of cultures. Health costs on the rise. Pro golfers being clubbed by their wives. Wall Street is (finally) giving executives big bonuses again (whew!).
So, the trends should be easy to figure out. Especially with the list of trends we've consolidated below from the dozens of "special reports" that have crossed our desk in the last few weeks (we're not making any of these up):
- Consumers want: smaller portions, more-for-less, low-priced pub-like meals, upscale deep-fried foods. Hmmm... so apparently this calls for giant-sized gourmet onion rings among those watching their weight. Preferably served in an environment that smells of stale beer. Got it!
- Consumer values: Wants locally grown or sourced food, local joints that are dependable (however, willing to experiment with new places), likes shareable/communal eating arrangements. Conclusion: let's all move to Berkeley!
- Important food trends: Nutritious kids meals, alcohol-infused milkshakes and desserts, vegetarian meals, premium hamburgers. Perfect for your everyday dysfunctional family.
- More important food trends: Enhanced foods with "power" nutrients, pickled vegetables, beef tongue (and other innards) and anything "homemade". Clearly, Mother Earth News readers have a corner on this market.
And you thought 2009 was a tough year! Try to plan a product strategy around those trends.
Here's a thought... maybe ask DSRs what is selling. What are successful operators doing versus trying to predict what they will do in the future. You'll find that most who've weathered this storm have done very little to bob-and-weave with trends. They've stayed true to course for years. No cutting portions. Not turning the menu inside out with Asian-fusion beef tongue. The focus is on creating traffic (and profits) be luring patrons back to what they know and love when they do make the occasional trip to the restaurant.
Just think... one DSR services 30 different operator customers. One DSR represents the insight of several expensive focus groups of operators. All neatly wrapped up into one DSR brain (OK, neatly might be stretching the truth).
In our next video blog... DSR Dave Miesse and Bill Hornung yak about menu trends, focus groups and new products.
Watch the Video
