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Diners Changing Behaviors is a thorough examination of how health and sustainability are integrated and separate in the minds of diners, which sustainability areas in food service are most noticed and valued, related business and operational considerations, the profile of the sustainable diner, their willingness to pay, and the roles that different retail food service and restaurants formats and eating occasions play in relation to those spheres.

Through the Diners Changing Behaviors: Sustainability, Wellness & Where to Eat, The Hartman Group and Changing Tastes provide insights into the intersection of sustainability, health, nutrition and eating-out behaviors and how restaurant and food service operators can capitalize on such trends to maximize and accelerate revenue growth, profitability and customer loyalty. There is a profound transformation taking place in food shopping and shopper behavior. Consumers are faced with more choices than ever before when it comes to buying groceries: foods and beverages can be found virtually everywhere. And, shopping behavior is evolving: Historically, from our research, we know that most shopping decisions are made before consumers step foot inside a store.

There is a profound transformation taking place in food shopping and shopper behavior. Consumers are faced with more choices than ever before when it comes to buying groceries: foods and beverages can be found virtually everywhere. And, shopping behavior is evolving: Historically, from our research, we know that most shopping decisions are made before consumers step foot inside a store.

The report also provides data and insights about format selection, taste and nutrition preferences, and changes in attitudes surrounding celebratory dining versus dining as a part of everyday eating.

About the Report

Through the Diners Changing Behaviors: Sustainability, Wellness & Where to Eatreport, The Hartman Group and Changing Tastes provide insights into the intersection of sustainability, health, nutrition and eating-out behaviors and how restaurant and food service operators can capitalize on such trends to maximize and accelerate revenue growth, profitability and customer loyalty.

The report also provides data and insights about format selection, menu and recipe directions, taste and nutrition preferences and changes in attitudes surrounding dining as a celebratory occasion versus part of everyday eating.

Table of Contents

Executive Summary

Methodology

Dining Preferences and Motivations

Sustainability

• Familiarity and Purchase Intent
• The Idea and Practice in Food Service

Food Service Channels

• Diners Perceptions
• Channel Profiles