Industry Insights A roundup of noteworthy foodservice findings for the week of Jan. 16, 2023
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Industry Insights A roundup of noteworthy foodservice findings for the week of Jan. 16, 2023 Image Source: Shutterstock This report is authorized for use solely by the parties noted in the written contract. No part of the publication may be reprinted, redistributed or put into an electronic or information retrieval system without the prior permission of Technomic, Inc. © 2023 Technomic, Inc.
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I G N I TE C O M PAN Y
Just how big are the LARGEST U.S. CHAIN RESTAURANTS
TOTAL U.S. LOCATIONS (IN THOUSANDS)
industry’s largest Subway 20.6
chains?
Starbucks 15.9
McDonald's 13.4
Led by Subway’s network of over that continues to rise. Over the last five
20,000 stores, the industry’s 10 largest years, Wingstop, Marco’s Pizza, Dunkin' 9.3
chains account for a staggering total of Smoothie King and Tropical Smoothie
nearly 97,000 combined locations Cafe have all surpassed the 1,000-
across the United States. location benchmark. Taco Bell 7.1
While Subway’s location footprint
stands out as the largest by a wide Burger King 7.1
margin among chain restaurants, the
sandwich player continues to shrink Domino's 6.6
after hitting a peak of over 27,000 U.S.
stores in 2015.
Pizza Hut 6.6
There are currently 40 chain
restaurants that boast networks of over
Wendy's 6.0
1,000 locations in the U.S., a number
Dairy Queen 4.3
Sources: Technomic Ignite Company
© 2023 Technomic, Inc. 3
I G N I TE M E N U
Tiger Fig
Key themes among
Image Source: Shutterstock
emerging menu
trends
Technomic’s recently published new versions of more popular fruits,
Emerging Eats report delves into the such as unripened fruit like green
top 50 menu trends to watch. Here are mango and strawberries, are popping
some key themes and takeaways. up on independent menus.
Southeast Asian Fare Leaning Into Beans
Ingredients, dishes and drinks from the Global bean varietals and preps,
Philippines, Thailand, Vietnam and including Chinese sweet black bean
Laos are trending this quarter, including paste chunjang, sweet black Japanese
ginataan, jeow som, nuoc mau and kuromame soybeans and Peruvian
oliang. mayocoba beans, are trending,
providing a protein kick to a plethora of
New Fruits Sprout Up
dishes.
Lesser-known fruit types, including
salmonberry and tiger fig, as well as
Source: Technomic Ignite Menu
© 2023 Technomic, Inc. 4
I G N I TE C O N S U M E R
Do diners prefer local
PLEASE INDICATE YOUR AGREEMENT WITH THE
FOLLOWING STATEMENTS
(TOP TWO BOX=% AGREE/STRONGLY AGREE)
independents to I prefer to patronize local,
independent restaurants instead of
chain restaurants
50%
43%
chain restaurants? I am concerned about chain 35%
Today, approximately half of consumers no differences between chains and restaurants’ overall sustainability
indicate they prefer local independents local independents, indicating that the standards 33%
over chains. This number has grown playing field may have leveled
since 2018, when only 43% agreed or somewhat for future competition as 2022*
strongly agreed that they prefer to younger cohorts move into peak usage 2018**
patronize independents as opposed to years, which typically takes place 34%
chains. around the ages of 32-35. I am concerned about chain
restaurants’ labor practices
Stories of independents’ struggles Perceptions of chain restaurants have 32%
during the pandemic often resonated evolved relative to independents, as
with diners, as many Americans have perceptions of chains have gained
watched local favorites close their doors ground on independents for ingredient
for good since 2020. and food quality, as well as availability 30%
of authentic fare. I am concerned about chain
Nevertheless, a quarter of Gen Zers
restaurants’ animal welfare standards
agree or strongly agree that there are 31%
*Base: 947 consumers ages 18+
**Base: 1,001 consumers ages 18+
Source: Technomic Ignite Consumer featuring the Technomic November 2022 Omnibus consumer survey
© 2023 Technomic, Inc. 5G L O B AL F O O D S E RV I C E N AV I G ATO R
Pizza toppings
from around the world
As recent consumer survey data markets, particularly in Latin America, against a global average of just 16%. In Within these areas, South America
indicates, 64% of consumers worldwide where they shrink to just 23%, 12% and Argentina and Brazil, where 42% and (40%), East Asia (37%) and Germany
order pizza at least once every 90 days, 8%, repectively. Brazil, however, stands 54% order pizzas with the cheese at (34%) stand out as regions and markets
with the build widely popular across out as a notable exception in this least once every 90 days, respectively, where corn is notably popular. By
Latin America (75% of restaurant regard, with nearly half (46%) of all the widespread popularity of smoked contrast, an average of just 7% of
patrons), the U.S. and Canada (70% restaurant-goers ordering shrimp-based varieties known as provoleta and Canadian and U.S. consumers
each), Europe (67%) and the Asia- pizza builds. provolone defumado plays no small part expressed any interest in the topping,
Pacific region (59%). Technomic in bolstering these figures. And joining South Africa and France (8%
Similarly, while the European market as
recently asked consumers across 25 although much less popular in other each) as the only markets where corn
a whole expressed relatively limited
countries about their preferences markets, provolone nonetheless captured less than one-tenth of
interest in shellfish pizzas, a
among pizza offerings. Below are a few received similarly high marks in Spain consumers.
comparatively large number of
findings: and the U.S. (29% each).
consumers in France, Germany and Get more in-depth insights into leading
Shellfish pizza builds remain popular Russia (approximately one-quarter to Finally, corn (maize) appears as a pizza trends as well as data-driven
throughout the Asia-Pacific region, half of pizza patrons per protein type) topping with widespread, if somewhat consumer and menu insights from a
where shrimp, prawns and crab reported a preference for them. regionally uneven, appeal. A strong global perspective with Technomic’s
toppings are a regular addition for 42%, 27% of all consumers globally reported upcoming Global Pizza Menu Category
Among cheeses, provolone stands out
34% and 23% of consumers, interest in it, with these numbers Report. Additional international reports
as a disproportionately popular pizza
respectively. concentrated in Latin America (35%), are also available for the pasta,
cheese in Latin America, where an
Asia (34%) and Europe (21%). breakfast and dessert categories.
These numbers far outpace other global average 29% of consumers prefer it
Source: Technomic Global Foodservice Navigator Program
Image Source: Shutterstock
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