Foodservice at Retail by the Numbers

A sneak peek at the inaugural Foodservice at Retail Handbook

Abbie Westra, Director, Editorial, CSP

In a few weeks, Fare magazine's first-ever Foodservice at Retail Handbook will hit the streets.

[image-nocss]The handbook offers insights into what products are selling and what consumers want at convenience stores, grocery, drug and mass merchandisers. It also looks at non-commercial channels such as health care and colleges and universities, which are continuing to expand their grab-and-go operations.

The 19 pages of charts and insights reveal an industry that's growing along with consumers' changing needs for quality, value, convenience and pleasure in every foodservice transaction.

Following are a few key findings from the handbook:

  • Traditional supermarkets are the most common venue for consumers to purchase prepared meals, though convenience stores and mass merchandisers have seen the largest gains in the past two years.
  • Convenience stores dominate the breakfast day-part, though traditional supermarkets, mass merchandisers and warehouse/club stores are gaining ground.
  • Salad-bar salads command the largest share of grab-and-go sales among non-commercial operators, followed by beverages and main-line entrees.
  • One out of every eight c-store foodservice customers purchases fresh pizza from c-stores once a week. Conversely, 41% of all consumers never purchase pizza from a c-store.
  • Coffee consumption among consumers ages 18 to 24 has increased this year, while consumption among 60-year-olds and older has dropped.

The Foodservice at Retail Handbook also offers commentary on the numbers from Technomic's Ron Paul and Tim Powell, The NPD Group's Bonnie Riggs and Hudson Riehle of the National Restaurant Association.

Watch for the April/May issue of Fare magazine for the Foodservice at Retail Handbook. If you aren't already receiving the magazine, visit

Abbie Westra, CSP/Winsight By Abbie Westra, Director, Editorial, CSP
View More Articles By Abbie Westra