Consumers are continuing to expect 'fresh' options when dining out, while many are increasingly looking for ways to bring their at-home goals with them into the foodservice realm, according to salmon panelists at today's Global Seafood Market Conference in Miami, Florida.
Sometimes the end consumer gets lost, said one panelist, who spoke from the foodservice side of things during the panel. The guest is becoming more complicated and sophisticated, and he/she tends to associate more with their food quality. In turn, this shapes their decision making.
In fact, 84 percent of consumers have changed their dining habits over the past few years. Good food choices, however, have little to do with nutritional information and is more so driven by sophisticated quality cue.
First and foremost, consumers care about what's in their food, followed by where their food was made. Buzz words like "fresh" and "real" continue to appeal to diners, along with less processed options. "Fresh" continues to be one of the most valuable quality distinction markers, followed closely by "locally grown" and "seasonal," which are becoming just as important as calorie and fat information.
"They want the transparency with what's on their label," the panelist said. Social media is also playing a major role, making information more easily gained. "The piece of information they get [allows us] to educate them on what's happening."
Specifically in regard to salmon, the industry needs to look at the story behind their product. "The guest is thirsty for that story. They want to know more about the salmon..where it's from, how it's raised," the panelist said.
Consumer engagement with seafood sustainability efforts also vary. About 17 percent is considered "intensly involved," according to the presentation. About 67 percent are considered mid-level, or more so make their decisions based on what will benefit them most versus sustainability. About 16 percent is the least involved in sustainability.
