Supermarket Sense 15

Session: Restaurant Trend Opportunities for the Supermarket
September 22-23, 2015 in Conyers, Georgia

Trend Opportunities for the Supermarket
Trend Opportunities and Trend Cycles
Trend Opportunities Consumer Actions

Identifying Trends at Restaurants and How Retailers Can Adapt Them for Prepared Meals Success

Today’s consumer is much more engaged with the foods and beverages they consume, and subsequently, are driving faster adoption of trends. Nowhere is this more evident than in the restaurant channel, where operators are challenged with developing new and enticing menu options for their patron’s ever evolving tastes.

These trends also transcend into the supermarket industry where customers are looking to recreate these meals, or at least, buy them in their local grocery while shopping for other products. Add to the challenge of appealing to a diverse group of consumers, and the needs vary from one group to another.

This session will help to identify what is trending on today’s restaurant menus and how various consumer groups are responding, specifically Millennials and Baby Boomers. Datassential will utilize their MenuTrends™ and Scores™ databases in this analysis, providing insights regarding restaurant menus and concept ratings.

Click here to see this and other amazing programs at Supermarket Sense 15

Presenter Biography

Mark DiDomenico, Datassential, Inc.

Mark DiDomenico

Datassential, Inc.

Mark DiDomenico has been following trends in the Foodservice Industry for nearly 24 years. He started his career with The NPD Group, analyzing restaurant traffic trends and foodservice manufacturer shipments. From there, he transitioned to the manufacturer side, providing insights guidance for the foodservice divisions of Kellogg USA and Sara Lee.

In 2011, Mark transitioned back to the supplier side, joining Datassential, another leading insights provider for the foodservice industry. As Director, Business Development, Mark is leveraging his significant experience helping foodservice operators and manufacturers develop critical insights for their strategy, sales, marketing and new product development efforts, across all menu categories.

Mark has presented insights and trends at conferences and meetings for several organizations, including International Foodservice Manufacturers Association, The Research Chefs Association, the National Coffee Association and CSP Information Group (FARE and Foodservice Directory Magazines). Mark holds a Bachelor’s Degree in Sociology from Northwestern University in Evanston, IL.