Chinese food industry and market report

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Chinese food industry and market report

Chinese food industry and market report

What are some of the bigger challenges facing the industry? Perceptions of unhealthy menus. Generally fast food has a reputation for unhealthy food, while consumer tastes in the United States continue to drift towards healthier options.

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While still a risk, this is not a new dynamic and the industry is already fighting back successfully. Poor working conditions and low wages. Quite simply this means people work full time jobs but cannot make a living wage, and taxpayers close the gap.

Within the last several years employees have been organizing and demanding increased wages - winning their fight in NYC and several other major metropolitan areas.

Fast food restaurants have high human resource costs due to staffing the kitchen, the counter and the cleaning crews - and any increase in wages crunches the bottom line.

Only some of these costs will be able to be passed on to the consumer. Think about Taco Bell representing Mexican cuisine to many Americans. Losing business to Fast Casual.

Related in part to concerns about healthy options, fast casual is the fastest growing segment of the restaurant industry, and is largely stealing market share from the fast food restaurants. The food is still fast But the quality is at least perceived to be higher and the menu choices considered to be more dynamic.

How is the industry responding to these challenges? Healthier options Franchise concepts based on healthier ingredients and meal choices continue to pop up, and the old stalwarts continue to add healthy options to their menus.

Chinese food industry and market report

Locally sourced ingredients - something that has been counter to much of the fast food industry distribution model - are on the rise. Major chains are promising to source fresher ingredients with less additives, free-range chicken is showing up on more menus, and some restaurants are offering vegetables as a main course or the primary side.

Higher prices and more efficient operations Labor concerns are a stickier problem. Some of the increased costs can be passed on to the consumer - but not all.

Fast food is desirable in part for the low price, and consumers are price sensitive. Some franchises are working to reduce their labor costs.

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In other words, figuring out creative ways to employ fewer people, primarily by leveraging technology. Self-serve kiosks and mobile apps for ordering and paying are the primary examples seen in newer franchises. Franchise Diversity New micro cuisine franchises are gaining in popularity.Dear Members, dear Colleagues, The last two years IFIF has grown even stronger and I am pleased to report that in and our Federation initiated and participated in a number of important activities, while strengthening our relationship with key stakeholders across the chain, and solidifying IFIFs position as the voice for our industry globally.

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