CHICAGO — College students are making their own dining decisions about not just where to eat but also what to eat and when. While some may be on meal plans attached to their universities, these consumers are eating at restaurants now and will continue to be restaurant patrons in the future. In fact, 25% of their meals come from off-campus restaurants, and another 36% come from off-campus retail, grocery and convenience stores. So what do operators need to know about the habits and preferences of their future dining set?
“Students primarily value workers’ rights and waste reduction. Specific community-focused initiatives are consistently more important to students and have stronger appeal than the broader, more general issues of animal welfare and water conservation,” according to CSP sister research firm Technomic's College & University Consumer Trend Report.
Sixty-seven percent are more likely to purchase high-protein options, with 40% willing to pay more, according to the study. And nearly 3 in 5 say they are willing to purchase low-calorie goods, with 31% willing to pay more.
More than a quarter of diners are also willing to pay more for low-sugar, low-sodium and low-carb claims.
Three-fourths (76%) are likely to eat snacks in midafternoon. Just less than 40% say that they are likely to snack in midmorning or late at night, Technomic said.
More than half—53%—are willing to pay more for “fresh” foods. Just more than 7 in 10 are also more likely to purchase food described as “authentic” and “made from scratch,” with more than 40% willing to pay more for those claims, according to the report.
“Older students are more likely than younger students to purchase and pay more for items described as GMO-free and gluten-free," Technomic said. "This indicates this group is more likely to reference labels tied to specific counts and nutritional claims."
Half of all students say it’s important that they can substitute or omit ingredients in their food, according to the study.
In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophomores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago.
Get today’s need-to-know convenience industry intelligence. Sign up to receive texts from CSP on news and insights that matter to your brand.
CSP’s Top 202 details the largest chains in the convenience-store industry and the biggest M&A stories of the past year. Welcome to a deep dive into the c-store landscape.
Category sales performance in Beverages, Candy, General Merchandise, Packaged Food/Foodservice and Snacks.
The industry’s largest distributors by sales volume
Corporate retail news affecting the convenience-store industry
The latest information on products and trends in the convenience-store and foodservice industries.
Peek inside new convenience stores to uncover the best in retail store design across North America.