Uber has grown rapidly as an alternative to the taxi. Nonetheless, Uber wants to be more than just a passenger app. And one of its more recent pursuits is Uber Eats, a restaurant food delivery service that already operates in 53 cities: “By tapping into the Uber network, you can get anything from our roster of local restaurants, fast. The average order takes 35 minutes from start to finish. When you’re ready to place your order, you’ll see a total that includes the food and delivery price. There’s no need to tip. Pay with your Uber account and track your order on the site as it comes to you.”
There are questions about whether Uber Eats will generate long-term success. There is substantial competition from services such as GrubHub and Seamless. Many local restaurants will deliver in their immediate area. Perhaps most importantly, other services are often free, while Uber Eats charges a delivery fee in some instances.
Take a look at this video clip by industry expert Phil Lempert regarding the prospects for Uber Eats. What do YOU think?
The flavors of the foods that we eat often are manipulated by the food producers. This can result in flavors that we love — but that are not naturally available. What do YOU think of this practice? Is it consistent with many consumers quest for healthier, natural foods?
Take a look at these two YouTube videos to see what companies do to create flavors.
With all the media and healthcare community emphasis on healthy eating, how are we doing? For instance, have we turned to healthier snacks?
According to recent research by Nielsen:
“Hungry? The average person reaches for 12 different kinds of snacks in any given month. Why do we snack? That depends on any number of reasons — reasons that differ by gender, generation, and income level.”
“Traditionally indulgent, easy-to-consume snacking staples like chocolate, crackers, ice cream, cookies, and chips dominated sales during the 52-weeks ending June 27, 2015, but the pace of growth is slowing. While sensibly indulgent products with built-in portion control, such as mini pies and mini brownies, have grown by double digits, healthier alternatives have joined the ranks of the most lucrative snacking products. Greek yogurt, fresh cut fruit, and deli dips, such as hummus, combined for more than $6 billion in sales during the 52-weeks ending June 27, 2015. With a combined growth rate of 8.4% over the prior year, it’s clear that consumers are finding ways to satisfy their snacking needs with healthy alternatives.”
Click the chart to learn more from Nielsen.
Here’s a question for you as a consumer: Do food calorie counts affect your behavior? Why or why not?
Here’s a question for you as a food marketer: Do you support calorie counts on restaurant menus and for vending machine food? Why or why not?
Well, next year, new Food and Drug Administration rules on calorie counts will go into effect. As reported by the NY Times:
“Now it’s official. Starting next November, menus in many places where Americans eat — like chain restaurants and some movie theaters, convenience stores, and amusement parks — will have to list calories. Consumer health advocates were jubilant when the Food and Drug Administration announced the new policy. Many had fought for the rule for more than a decade, believing it would be a major weapon in the fight against obesity.”
“But will it? The evidence on whether menu labeling works — either to move the national needle on obesity, or to reduce the number of calories an individual consumes after looking at a menu — is pretty skimpy, in part because the practice hasn’t been around that long.”
Click the image to read a lot more.
“Calorie information, like this at a Starbucks in New York City, will become a more common sight in the future.” Photo Credit: Mario Tama/Getty Images
For marketers, there is a lot of consumer psychology that comes into play when communicating with shoppers. This is especially true with packaging — whether it be color, shape, or size.
Since we often overindulge when we eat (at least, many of us :-)), package size has taken on even more importance.
According to Sarah Nassauer, writing for the Wall Street Journal: “Did you really eat that many cookies? Packaged-food makers might know the answer, even if you don’t. Aware that people snack a lot throughout the day, they continue to introduce new packaging that encourages consumers to eat their food anytime they have an urge to nibble, what some executives have dubbed ‘hand-to-mouth’ eating.”
And according to the WSJ, marketers also know this about the “Psychology of Small Packaging”:
- “Hershey says we more often eat wrapped candy alone, while we might grab unwrapped candy out of a bowl while chatting with friends.”
- “When given several smaller packages of food, we eat less than when given the same amount of food in one large pack.”
- “Along with old standbys like potato chips, consumers can now buy smaller packs of dried fruit and hummus.”
- “Research shows that people are poor judges of when to stop eating.”
Click the image for a WSJ video.
The American Customer Satisfaction Index (ACSI): “is an independent national benchmark of customer satisfaction with the quality of products and services available to household consumers in the United States. Each year, roughly 70,000 customers are surveyed about the products and services they use the most. The survey data serve as inputs to an econometric model that benchmarks customer satisfaction with more than 230 companies in 47 industries and 10 economic sectors, as well as over 100 services, programs, and Web sites of federal government agencies.”
For thirteen consecutive years, Heinz has been the highest-rated food manufacturer according to ACSI, ahead of Quaker, Mars, Nestle, Kellogg, General Mills, and many other firms. Heinz’s brands include Heinz, Ore-Ida, and TGI Fridays (branded food items).
Click the ACSI logo to see how satisfied U.S. consumers are with food manufacturers.