Marketing Forecast from Ad-ology

Ad-ology Research recently updated their Industry Marketing Insights report for Beef and Pork Wholesalers. The following are the predicted Top 3 Opportunities/Challenges from the report for this industry for the upcoming 12 months:

Earlier this month, I highlighted a Grocery Manufacturers Association report that outlined the ways that food manufacturers will increase their shopper marketing programs. Now a report by the Food Marketing Institute shows what grocers and manufacturers are up against. The Great Recession has changed the consumer mindset. They continue to look for ways to save money at the store and they arrive at the store with plenty of information.

After three long years of watching family visits to restaurants drop, researchers are noticing a new trend. More parents are taking their children out to eat again. New research from NPD points to a 1% increase for the quarter that ended in August 2010 when compared with the previous year.

Ad-ology Research recently updated their Industry Marketing Insights report for Supermarkets/Grocery Stores. The following are the predicted Top 3 Opportunities/Challenges from the report for this industry for the upcoming 12 months:

In the midst of the childhood obesity epidemic and with a majority of American kids lacking the critical nutrients for healthy growth and development, the preliminary results of a new survey on family eating habits, attitudes and physical activity has been released—outlining positive changes as well as opportunities. The American Dietetic Association Foundation’s 2010 Family Nutrition and Physical Activity Survey reveals significant positive changes in eating patterns, meal and snack purchases and family patterns that are related to healthier weights in children. Families are making progress towards improving the quality of their diets, but there is still room for improvement.

As the holidays approach, restaurants and caterers will be preparing bids to handle private and corporate parties. What should they do about pricing the meal? Do customers like to see service charges listed as a line item in a prix fixe meal or do they respond better to seeing only a bottom line. Researchers at Cornell’s hotel school recently tackled this topic and their survey results provide some answers.