Consumer Demand Drives Foodservice Operators To Exploit Organic and Natural Products
San Francisco, April 14, 2004. The recently released "Natural & Organic Foodservice Marketplace Report" indicates dynamic revenue potential for natural and organic foods and beverages in the foodservice sector, with expected growth to $2.7 billion by 2007. The report offers unusually insightful, comprehensive and strategic views of the foodservice business opportunity for manufacturers seeking to significantly expand their natural and organic foods franchise. Within the report are critical marketplace profiles and assessments that will help companies to gain a thorough and strategic understanding of the nature of the foodservice marketplace opportunity:
- Size and Structure of the Overall U.S. Food Industry
- Size and Structure of the Overall Foodservice Industry
- Size and Structure of the Natural and Organic Marketplace
- Profiles Natural and Organic Consumer
- Natural and Organic Food and Beverage Category Profiles
- Foodservice Demand Potential and Forecast
- Foodservice Segment Opportunities
- Foodservice Market Development Challenges and Potential Strategies
The foodservice market potential is clearly demonstrated by the early adopters of natural and organic foods and beverages who are well on their way to exploiting the marketing opportunity with rapidly growing sales of over $300 million in 2003: - In the commercial foodservice market chains like TGI Friday's, Chipolte Mexican Grill, O'Naturals and many others are expanding their menus to include natural and organic foods and beverages. - In the non-commercial sector major foodservice operators like Sodexho and Compass are well on their way to offering their clients natural and organic foods and beverages. - For large institutional self-operated feeders, like the University of Washington, are highly sensitive to the demand for natural and organic among their student body in their menus. - Even in selective supermarket and convenience store foodservice offerings are beginning to feature natural and organic foods and beverages choices. The 2003 Natural & Organic Foodservice Report was created by SPINS, exclusively serving the natural and organic foods and beverage industry with retail movement data, analysis and consulting, and The Hale Group, a well-established business strategy group serving the foodservice industry. For additional report information or a copy of the report's detailed Table of Contents, contact: Amy Jacobsen @ SPINS: ajacobsen@spins.com or phone 415-957-4410.