Overview of Fast Food Market Results
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Fast Food Figuring out the Facts Grades 9-12
High School Lesson Plan Fast Food Figuring Out the Facts Grades 9-12 I. Lesson Objectives: A. Students will identify fast food choices with less saturated fat, added sugar, and sodium. B. Students will evaluate their fast food choices and identify ways to improve choices. C. Students will identify and explain the nutrients in fast food that may increase health risks. II. Behavior Outcomes: A. Limit foods that are high in saturated fat, trans-fat, added sugars, and sodium. III. Pennsylvania Educational Standards: A. 11.3 Food Science and Nutrition B. 10.1 Concepts of Health C. 10.2 Healthful Living D. 10.4 Physical Activity IV. Materials A. Laptop/Projector with PowerPoint presentation B. Handouts – “Figuring Out the Facts” worksheet, “Fast Food Makeover” worksheet C. Optional Handouts – “Tips to Eating Healthy Fast Food” handout from Learning Zone Express D. Additional Activities – “Where’s the Fat” worksheet and meal cards and supplies for activity- small containers or paper plates; shortening, modeling clay, play dough or other substance to represent fat; measuring teaspoons E. Fast Food Nutrition Guides or Nutrition Facts from various fast food restaurants F. Artery Section with Blockage model from Nasco or other appropriate display G. Reinforcement that conveys the appropriate nutrition message H. Hand wipes I. Food tasting and any necessary supplies J. Ten Tips Sheet: Eating Away From Home V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the suggested script. A. Introductory 1. Lesson Introduction Drexel University, HS Evaluation Lesson Plan, Fast Food, revised 7/16, Page 1 a. Introduce yourself and the nutrition education program/organization presenting the lesson. -
Restaurant Instagram Report Q2 2013
MomentFeed Index: Restaurant Instagram Report Q2 2013 MomentFeed Index: Restaurant Instagram Report, Q2 2013 MomentFeed.com Overview Instagram has quickly become one of the most popular social tools for consumers. With 130 For restaurant brands specifically, the visual storytelling that Instagram enables represents a million monthly active users taking 45 million photos per day as of August 2013, the “fast, tremendous opportunity in 2013 and beyond as customers capture their experiences in real beautiful and fun way to share your life with friends through a series of pictures” has created a time and share them with the world through the Instagram app. Several restaurants are off to a way for anyone to create visual content about their experiences and share their moments. great start, and this report takes a closer look at these brands. For brands, Instagram represents a new marketing channel in a number of ways. In addition Based on data captured by the MomentFeed marketing platform for 65 top restaurant brands, to taking photos themselves, brands can leverage content created by customers and fans the report breaks down Instagram performance in terms of total number of photos, average by, for example, sharing customer photos across other channels such as Facebook to reach number of photos per location, and photos as a percentage of check-ins. The report only additional fans. The comment feature also enables direct communication with customers. counts Instagram photos that have been explicitly place-tagged to a restaurant’s location between April 1 and June 30, 2012. MomentFeed Index: Restaurant Instagram Report, Q2 2013 MomentFeed.com Total Number of Instagram Photos 1. -
Chipotle Mexican Grill: Leavening Panera Bread's Sales? Downloaded from by IP Address 192.168.160.10 on 06/27/202
MORE INSIGHTS. MORE OFTEN. BETTER RETURNS. Richard Church [email protected] (203) 307-2581 Chipotle Mexican Grill: Leavening Panera Bread’s Sales? April 29th, 2016 DISCERN platform reveals: • Over 80% overlap between Chipotle and Panera in all regions within a 5-mile trade area • Other potential dining alternative beneficiaries from Chipotle challenges Chipotle Mexican Grill’s recent issues with food contamination and the resultant heavy losses of customers are widely known and do not appear to have ended judging by its first quarter earnings release. In its April 26 release Chipotle reported another significant decline in its same-store sales of 29.7%. Conversely, Panera reported a 6.2% increase for the same fiscal period. Key Takeaway As Chart 1 illustrates there appears to be a meaningful correlation between the trend of Chipotle’s same-store sales and Panera’s as Chipotle’s food contamination issues surfaced. This would largely be attributable to the high competition intensity between the chains as the illustrations below show. Chart 1. Chipotle & Panera Bread Comp-Store Sales Spread 30% 20% 10% CMG 0% PNRA -10% Spread -20% -30% 1Q15 2Q15 3Q15 4Q15 1Q16 Downloaded from www.hvst.com by IP address 192.168.160.10 on 09/26/2021 MORE INSIGHTS. MORE OFTEN. BETTER RETURNS. Illustration 1, which is from DISCERN’s database of retailer and restaurant locations, quantifies to what extent Chipotle and Panera overlap within their respective five mile trade area geographies. The data shows that Chipotle and Panera compete within the same five mile trade area in 86% of the total trade areas, a significant amount of restaurant overlap for 2 large competitors within the fast casual restaurant sector. -
A Roundup of Noteworthy Foodservice Findings for the Week of Dec. 7, 2020 ECONOMIC IMPACT NAVIGATOR
Industry Insights A roundup of noteworthy foodservice findings for the week of Dec. 7, 2020 ECONOMIC IMPACT NAVIGATOR WHEN CONSUMERS WILL FEEL COMFORTABLE Comfort With Dine-in DINING ON-PREMISE 3% 1 to 4 weeks Service Will Remain 10% 1% 1 to 2 months Low 3% 7% The majority of consumers (54%) This time line to return to on-premise 3 to 4 months indicate that they won’t feel comfortable dining is extending, and uncertainty is 8% dining indoors for at least six months, increasing overall compared to August, and a quarter (24%) are unsure when when only an average of 20% 11% 4 to 6 months they will feel comfortable. expressed uncertainty around returning 10% to on-premise dining. However, with a The comfort level of dining indoors is vaccine on the horizon, we may see surely tied to the explosion of COVID- 26% expectations solidify, but that is unlikely 6 months to 1 year 19 cases and associated risks with 21% to shrink the time frame significantly. spending time indoors, while comfort with outdoor dining may also factor in 28% More than a year cooler weather and a distaste for the 17% outdoor dining experience, which is reflected in a higher level of uncertainty 24% around returning to outdoor dining I don’t know compared to indoor dining. 29% Indoors Outdoors Base: 505 (indoors) and 543 (outdoor) consumers who aren’t currently dining on-premise Source: Technomic Economic Impact Navigator Program, survey from Nov. 4-7, 2020 © 2020 Technomic, Inc. 2 IGNITE COMPANY TOTAL U.S. FOODSERVICE INDUSTRY Industry Sales ANNUAL NOMINAL SALES CHANGE (%) Forecasted to Fall 3.7% 3.9% Over 26% in 2020 Due to the severe and prolonged Additional forecasting and segment- impact of the COVID-19 pandemic, U.S. -
Eating on the Road for Wrestlers
EATING ON THE ROAD FOR WRESTLERS Although maintaining good nutrition during travel is challenging, it can be accomplished. Below are some tips to help you choose your meals wisely when away from home. Eating at Fast Food Chains 1. Select grilled, charbroiled, or roasted sandwiches, but make sure to remove the skin. 2. Order lettuce, tomato, onion, mustard, ketchup, relish, or salsa on your sandwich and hold the mayo, oils, and cheese. 3. Avoid ordering the meal combo – it’s usually more than you need! 4. Go for the grilled chicken salads, but ask for low-fat dressing such as vinaigrette on the side. 5. Order a regular hamburger instead of a jumbo or multiple stacked burgers. 6. Skip the sugary sodas, and instead go for skim/low-fat milk, water, or 100% fruit juice. 7. Choose the small yogurt parfait instead of the milkshake or ice cream sundae. 8. Special order your meals! Most establishments will make your meals made to order! 9. Order the 6 inch sub and skip the oil and mayo and double up on the meat and add extra veggies! 10. Select a baked potato instead of French fries and dress it up with salsa, veggies, low-fat butter substitute or low-fat sour cream! 11. Avoid any items that are breaded, fried, have a “secret sauce”, or have multiple layers. These usually have an outrageous amount of fat, cholesterol, and sodium! 12. Know what you are eating- look at the online nutritional information for each fast food restaurant. Eating at Restaurants 1. Do your research ahead of time. -
The Grand Slam® America's Real Breakfast
Denny’s ® Corporation The Grand Slam America’s Real Breakfast | 2008 Annual Denny’s Corporation Report 203 East Main Street, Spartanburg, SC 29319 Denny’s Corporation 2008 Annual Report DENNy’S DENNY’s IS ONE OF AMERICA’s LARGEST FULL-SERVICE FAMILY CORPORATE INFORMATION RESTAUR ANT CHAINS, WITH MORE THAN 1,500 LOCATIONS IN 49 STATES AND INTERNATIONALLY. FOR MORE THAN 55 YEARS, DENNY’s HAS BEEN SERVING UP REAL BREAKFAST 24/7. CORPORATE OFFICERS Nelson J. Marchioli(1,2) S. Alex Lewis(1,2) Jill A. Van Pelt(1,2) 80% 35 $25 Chief Executive Officer and President Vice President, Information Technology and Vice President, Human Resources 80% 34 Mark E. Chmiel(1,2) Chief Information Officer Richard B. Koston(2) 75% 30 $23.2 (2) 20 Executive Vice President, Chief Marketing R. Gregory Linford Regional Vice President of Operations 60 66% 66% 25 and Innovation Officer Vice President, Procurement and Distribution Frederick J. Nielsen(2) Janis S. Emplit(1,2) Enrique N. Mayor-Mora(2) Regional Vice President of Operations 23 15 20 Executive Vice President, Chief Operating Officer Vice President, Financial Planning and (2) 40 21 20 Leo Thomas F. Mark Wolfinger(1,2) Analysis and Investor Relations Regional Vice President of Operations 15 $12.5 10 (2) 34% 34% $10.5 Executive Vice President, Chief Administrative Susan L. Mirdamadi James M. Wainwright(2) 10 Officer and Chief Financial Officer Vice President, Operations Strategy and Support 20 25% Regional Vice President of Operations 5 Timothy E. Flemming (1,2) Ross B. Nell(1,2) 20% J. Scott Melton 5 Senior Vice President , General Counsel and Vice President, Tax and Treasurer $4.2 Assistant General Counsel(1,2), Corporate Chief Legal Officer (2) (1) (1,2) 0 0 0 Gregory P. -
Mary C. Egan and Drew Madsen Appointed to Noodles & Company
September 25, 2017 Mary C. Egan and Drew Madsen Appointed to Noodles & Company Board of Directors BROOMFIELD, Colo., Sept. 25, 2017 (GLOBE NEWSWIRE) -- Noodles & Company (NASDAQ:NDLS) today announced the appointment of Mary C. Egan and Drew Madsen as independent members of its Board of Directors effective September 22, 2017. Ms. Egan was also appointed to the Audit Committee of the Board of Directors. "We are pleased to announce the addition of two talented individuals to our Board of Directors," said Paul Murphy, Executive Chairman of Noodles & Company. "Both Mary and Drew are proven leaders, with significant strategic and operational experience in consumer-centric growth strategy and execution. We believe they will be invaluable resources to our entire organization as we focus on improving the performance and profitability of Noodles & Company." Ms. Egan co-founded and currently serves as CEO of Gatheredtable, a profitable consumer SaaS company offering customized meal planning. Prior to Gatheredtable, Ms. Egan served as Head of Global Strategy and Corporate Development at Starbucks, where she partnered with the senior leadership team to develop and execute corporate strategy, and led many successful strategic initiatives focusing on cost reduction, developing markets, digital, and food. Before joining Starbucks, Ms. Egan was a Managing Director at The Boston Consulting Group where she partnered with CEO's and boards of leading consumer brands to conceive and successfully drive aggressive growth strategies. While at BCG, she was a frequent global speaker on consumer-centric growth, and was featured in many news outlets, including The Wall Street Journal and The New York Times. -
Cupertino Takeout Restaurant Guide
Takeout & Movie Night Join us for takeout and a movie! This weekend, order takeout from your favorite Cupertino restaurant, and enjoy a stay-at- #CupertinoCares home dinner and movie night! Restaurants in this guide will be offering special discounts from May 15 – 17, 2020. Use discount code: CupertinoCares Here's what to do! Select your favorite movie. Order dinner from your favorite Cupertino Restaurant. Enjoy your takeout dinner and at-home movie. Post pictures of your takeout to CUPERTINO your social media with the hashtag #CupertinoCares. TAKEOUT RESTAURANT GUIDE Takeout Cupertino Restaurants Open for Takeout DEALS* Ajito Mod Pizza Alexander’s Steakhouse Myungrang Hot Dog *Check with restaurants for details Aqui Nutrition Restaurant Avachi Biryani House Oakmont Sandwiches Beard Papa Olarn Thai Beijing Duck House One Pot 15% OFF @ 20% OFF @ Benihana Oren’s Hummus Bitter + Sweet Panda Express COCONUT'S FISH CAFE PACIFIC CATCH BJ’s Restaurant Panera Bread Boiling Fish Paris Baguette Fresh Flavors of Hawaii West Coast Fish House Boiling Point Philz Coffee Main Street Café Lattea Pho Ha Noi 20010 Stevens Creek Blvd 19399 Stevens Creek Blvd Chipotle Pineapple Thai (408) 216-9553 (408) 899-2604 Chuck E. Cheese Pizza Hut Coconut’s Fish Café QQ Noodle coconutsfishcafe.com pacificcatch.com Curry Pizza House Rare Tea Dish n’ Dash Rio Adobe Donut Wheel Rori Rice Easterly Hunan Cuisine Sheng Kee Bakery 20% OFF @ 15% OFF @ Erik’s Delicafe Subway Sandwiches Fantasia Coffee and Tea Sushi KUNI EL GRECO GRILL PINEAPPLE THAI Habit Burger Taiwan Porridge -
Restaurant Market Potential
Restaurant Market Potential Independence, KY Prepared by Esri Demographic Summary 2020 2025 Population 27,654 28,708 Population 18+ 19,858 20,435 Households 9,323 9,648 Median Household Income $78,090 $83,353 Expected Number Product/Consumer Behavior Adults Percent MPI Went to family restaurant/steak house in last 6 months 15,683 79.0% 107 Went to family restaurant/steak house 4+ times/month 5,736 28.9% 110 Spent at family restaurant last 30 days: <$1-30 1,610 8.1% 103 Spent at family restaurant last 30 days: $31-50 1,982 10.0% 108 Spent at family restaurant last 30 days: $51-100 3,398 17.1% 115 Spent at family restaurant last 30 days: $101-200 1,958 9.9% 105 Went to family restaurant last 6 months: for breakfast 2,823 14.2% 110 Went to family restaurant last 6 months: for lunch 4,268 21.5% 116 Went to family restaurant last 6 months: for dinner 10,088 50.8% 112 Went to family restaurant last 6 months: for snack 362 1.8% 93 Went to family restaurant last 6 months: on weekday 6,459 32.5% 109 Went to family restaurant last 6 months: on weekend 9,325 47.0% 117 Went to family restaurant last 6 months: Applebee`s 4,212 21.2% 107 Went to family restaurant last 6 months: Bob Evans 553 2.8% 93 Went to family restaurant last 6 months: Buffalo Wild Wings 2,462 12.4% 129 Went to family restaurant last 6 months: California Pizza Kitchen 510 2.6% 96 Went to family restaurant last 6 months: The Cheesecake Factory 1,575 7.9% 113 Went to family restaurant last 6 months: Chili`s Grill & Bar 2,573 13.0% 123 Went to family restaurant last 6 months: CiCis -
FOR IMMEDIATE RELEASE “Pick 3 for $3” Lets Jack in the Box® Guests Create Own Value Meals from Choice of 8 Popular Products
FOR IMMEDIATE RELEASE Contact: Brian Luscomb, (858) 571-2291 DVP, Corporate Communications [email protected] “Pick 3 for $3” Lets Jack in the Box® Guests Create Own Value Meals From Choice of 8 Popular Products SAN DIEGO, April 26, 2010 — Jack in the Box® restaurants are offering guests a unique way to create their own value meals. Beginning today, guests may mix and match any three of the following eight menu items for just $3, plus tax: Hamburger Deluxe, Jr. Bacon Cheeseburger, Chicken Sandwich, Onion Rings, Egg Roll, French Fries (small), Mini Churros (order of 5) and small fountain drink. “This is a great opportunity for our guests to take advantage of the variety in our menu and customize a meal featuring some of our most popular items at a great value,” said Tammy Bailey, division vice president of menu marketing and promotions for Jack in the Box Inc. Pick 3 for $3 is available at participating restaurants for a limited time. Excluded markets include the following: Albuquerque; Boise and Twin Falls, Idaho; Seattle and Yakima, Wash.; Lake Charles, La., and the Texas markets of Austin, Beaumont/Pt. Arthur and Waco. The promotional price in Hawaii is $3.33, plus tax. [Note to media: High-resolution photos of several menu items included in this promotion are available at http://www.jackinthebox.com/corporate/press-room/photo-gallery/.] About Jack in the Box Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box® restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 18 states. -
Restaurant Trends App
RESTAURANT TRENDS APP For any restaurant, Understanding the competitive landscape of your trade are is key when making location-based real estate and marketing decision. eSite has partnered with Restaurant Trends to develop a quick and easy to use tool, that allows restaurants to analyze how other restaurants in a study trade area of performing. The tool provides users with sales data and other performance indicators. The tool uses Restaurant Trends data which is the only continuous store-level research effort, tracking all major QSR (Quick Service) and FSR (Full Service) restaurant chains. Restaurant Trends has intelligence on over 190,000 stores in over 500 brands in every market in the United States. APP SPECIFICS: • Input: Select a point on the map or input an address, define the trade area in minute or miles (cannot exceed 3 miles or 6 minutes), and the restaurant • Output: List of chains within that category and trade area. List includes chain name, address, annual sales, market index, and national index. Additionally, a map is provided which displays the trade area and location of the chains within the category and trade area PRICE: • Option 1 – Transaction: $300/Report • Option 2 – Subscription: $15,000/License per year with unlimited reporting SAMPLE OUTPUT: CATEGORIES & BRANDS AVAILABLE: Asian Flame Broiler Chicken Wing Zone Asian honeygrow Chicken Wings To Go Asian Pei Wei Chicken Wingstop Asian Teriyaki Madness Chicken Zaxby's Asian Waba Grill Donuts/Bakery Dunkin' Donuts Chicken Big Chic Donuts/Bakery Tim Horton's Chicken -
64Th Annual Advertising Hall of Fame Induction Ceremony, His Remarks Will Be Directed to Two Young People in the Audience: His Grandchil- Dren, Ages 5 and 10
SPECIAL ADVERTISING SECTION OF ADVERTISING AGE By Nancy Giges Since its beginning in 1948, the American Advertising Federation’s Advertising Hall of Fame has honored the extraordinary achievements of advertising leaders, their signifi- cant professional contributions to the advertising industry and their personal contri- butions to society. For the 64th year, members of the advertising industry are gathering in New York to honor a class of seven individuals and one corporation being inducted into the pres- tigious Advertising Hall of Fame for their lifetime achievements. The inductees are: Rance Crain, president, Crain Communications Inc., and editor in chief, Advertising Age Bob Giraldi, president, Giraldi Media, and film director Philip H. Knight, co-founder and chairman, NIKE Inc. Shelly Lazarus, chairman emeritus, Ogilvy & Mather Byron E. Lewis Sr., founder and chairman emeritus, UniWorld Group Inc. Gerry Rubin, co-founder, RPA Bob Scarpelli, former chairman and chief creative officer, DDB Worldwide McDonald’s Corporation “It’s an all-star lineup: people who have broken new barriers, forged new ground,” says Draftfcb CEO-President Laurence Boschetto, chairman of this year’s Advertising Hall of Fame. “Everybody is brilliant in their own right.” April 29, 2013 Advertising Hall of Fame C1 Individuals selected have had exceptionally distinguished and extraordinary ca- legend is someone who inspires, who has consistently—year in and year out—dem- reers in the U.S. or for an American company abroad. They must meet four key crite- onstrated an exemplary track record of doing extraordinary things to make the in- ria: to have completed their primary careers or had careers spanning at least 35 years, dustry the best it can be,” he says.