On The Menu: Pizza & Chicken Data 2014
Pizza and Chicken Menu Importance
Year ending December 2013
When comparing restaurants to c-stores and food/drug segments, retail establishments continue to lag behind QSRs with pizza. However, chicken at food/drug stores is almost on par with QSRs.
|Food type||Menu importance*|
|Food & drug|
Source: The NPD Group/CREST
*Percent of meals/snacks that include item
Pizza and Chicken Growth Opportunities
When asked which menu items have the highest sales growth potential across a broad number of categories, a notable number of c-store operators responded ready-to-eat pizza, while a quarter of college & university operators see growth opportunities in non-sandwich, non-salad chicken items.
|Chicken, non-sandwich, non-salad||16%||25%||18%|
|Pizza, ready-to-eat slice/pie||33%||17%||11%|
|Pizza, ready-to-bake/refrigerated kits||6%||1%||3%|
Source: FARE 2014 State of Foodservice Study
Consumers told Technomic that they eat pizza about 3.4 times a month, but they also want more variety. Seventy-four percent, up from 70% in 2012, say that a wide variety of toppings is important in creating a good pizza.
Which specialty pizzas would you order?
|Philly cheese steak||28%|
Source: Technomic Inc.
Base: 1,500 consumers age 18 and older; multiple responses allowed
Deli Prepared Chicken, Share of Dollars
Rotisserie chicken commands close to half of all deli prepared chicken sales, with fried chicken a distant second.
|Other prepared chicken||$37.20||1.13%|
Source: Nielsen Perishables Group FreshFacts
NEXT: Pizza Menu Attributes