New Report from The Hartman Group Shows the Impact of the Health Crisis on Consumer Eating Occasions
The Hartman Group has released a new report that sheds some light on how this year’s health crisis has impacted how consumers eat. This research was conducted at the end of the summer and measures changes in behaviors since the health crisis began in the spring.
Here are some of the Mushroom Council’s takeaways and related implications from the report.
- Consumers want to go to restaurants. Restaurants are part of our social lives and our culture as much as they fulfill a need for food. Unfortunately, winter is upon us. Cold, inclement weather in many parts of the country will hamper outdoor dining service. At the same time, the number of cases is rising, causing shut-downs in cities and states. Many restaurants are stopping in-person dining service and will offer only delivery and carry-out. Some restaurants may not be able to weather another period of significant loss.
- Cooking fatigue is on the rise. Consumers are reducing their preparation time for meals. In the spring, lunch began to take on the qualities normally associated with dinner as people began to cook and eat lunch at home. They prepared more complex recipes, ate meals together, and incorporated more fresh, scratch-made foods. In the months that followed, however, consumers were eating alone more, felt busier, and replaced complex home-cooked recipes with foods sourced from restaurants.
- Consumers feel busier. In the early months of self-quarantine, consumers reported that they felt like they had more time and energy to plan for eating. However, as consumers adapt to the new reality of life in these times, the perception of busyness has increased. Consumers are feeling more hurried and busy while they continue to work from home and care for their children. The need for convenience at eating occasions is higher today than it was in the spring.
As we look to the coming months with these insights in mind, we anticipate that mushrooms and The Blend will remain relevant and will continue to offer solutions to foodservice and consumer audiences. At foodservice, mushrooms and recipes made with The Blend hold their temperature, texture, and flavor well during transport for delivery and carry-out dishes. Plus they can be served in any daypart in any type of cuisine or diet. For consumers, mushrooms and The Blend provide a break from the ordinary, while adding convenience and allowing consumers to stretch their budgets. Mushrooms are a key ingredient in convenient comfort foods that are enjoyed by the whole family. 
SOURCE: The Hartman Group
READ THE FULL REPORT
Suggested Recipes to Share With Consumers This Winter
Consider sharing these comforting and easy-to-prepare recipes on your social media in the coming months.
|
|
|
|
|
|
|
|
|
