Latin on the Menu examines the lucrative - and changing - market for Hispanic food in foodservice. This Packaged Facts report discusses market trends and drivers to growth, profiles supplies, producers and a wide range of foodservice establishments engaged in organic dining (from white tablecloth restaurants to college foodservice operations), and discusses the consumers who are instrumental in bringing the Latino flavor to the eating out experience.

Report Methodology
The information in Latin on the Menu is based on both primary and secondary research. Primary research involved on-site examination of the retail milieu, interviews with marketing, public relations and industry analysts within the beverage market and consultants to the industry. Secondary research entailed data-gathering from relevant trade, business, and government sources, including company literature. Consumer information was derived from Simmons Market Research Bureau, fall 2005 National Consumer Survey.

What You’ll Get in this Report
Latin on the Menu makes important predictions and recommendations regarding the future of this market, and pinpoints ways current and prospective marketers can capitalize on current trends and spearhead new ones. No other market research report provides both the comprehensive analysis and extensive data that Latin on the Menu offers. The report addresses the following segments:

• The Market (including market size and composition, and projected market growth)
• The Marketers (including discussions of specific marketer brand and operator performance
• Competitive Profiles (of the mainstream marketers, specialists and up-and-coming niche players, and analyses of the products they market)
• The Consumer (who’s buying what, and where)
• Trends and Opportunities

Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.

How You Will Benefit from this Report
If your company is already competing in the food/beverage industry, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for Hispanic food in foodservice, as well as a detailed discussion of the consumer for Hispanic foods and beverages.

This report will help:

• Marketing Managers identify market opportunities and develop targeted promotion plans for Hispanic foodservice offerings.
• Research and development professionals stay on top of competitor initiatives and explore demand for Latino menu items.
• Advertising agencies working with clients in the foodservice industry understand the product buyer to develop messages and images that compel consumers to purchase these products.
• Business development executives understand the dynamics of the market and identify possible partnerships.
• Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively

Table of contents:
Chapter 1 Executive Summary

• Introduction
  • Scope of Report
  • Report Methodology
  • Snapshot of the Latin Dining Market
    • Latin Food on “Regular” Menus
    • Chefs Are Key in Driving Interest
    • Suppliers Jump in the Game
    • Tortillas are Huge
    • Latin Chains are Smokin’ Hot
    • Latin Food can be Healthy, but Latinos Just Want it to Taste Good
    • Latin Through the Dayparts
    • It’s Not Just Mexican Any More
    • Fusions Galore
    • Retail-Channel Food Service Wakes up to Latin
    • Latin on the Menu Impacts Human Resource Management
    • What’s Hot: Opportunities
      • Food Products
      • Ingredients
      • Menus
      • Food Suppliers
      • Equipment
      
      
    • What’s Not Hot
    
    
  • Projected Market Growth
  • Table 1-1 Estimated U.S. Market for Latin Foodservice, 2005-2014

Chapter 2 The Market

• The Latino-Food Phenomenon
• Prepared Foods, Ingredients and Flavors
• Table 2‑1 Exotic Prepared Foods Manufactured for Foodservice, 2003 and 2004 Percent of manufacturers reporting they offer or are developing products
• Table 2‑2 Select Ingredients and Flavors of Latin Cuisine
• Floribbean and FreshMex are Up and Coming
• Mexican QSR is Growing Faster Than Any Other Category
• Table 2-3 Percent Growth in Mexican QSR Traffic versus all QSR
• Chipotle Mexican Grill is Number One Chain
• Other Notable Performers
• Tortilla Sales are Growing
• Baby Boomers Drive Cravings for Bolder Flavors
• Latin Food to Go at Any Time of the Day
• Good For You Beans
• Latin Meets Wellness
• Yet, Hispanics Not Concerned About Health-Eating
• Latin Restaurants Win Honors
• Not Just Consumers, Hispanics Are Producers
• Flavors and Menus: Latin in the Mainstream
  • Table 2-4 Mexican/Latin Menu Items in Non-Mexican Restaurants, 2002
  • Latino Fuses Globally
  • Multiconcept Chains
  
  
• Latin Menu Items, by Meal Part
  • Appetizers and Sauces
  • Entrees/Center of the Plate
  • Table 2-5 Top Proteins in Mexican Chain Restaurants, 2004
  • Salads, Soups and Sides
  • Table 2-6 Popular Latin Soups and Stews in the American Foodservice Market 2006
  • Table 2-7 Ethnic Flavor Profile of Side Dishes in Onsite and Commercial Chains, %, 2005
  • Table 2-8 Leading Menu Items with Tortillas, 2003 vs. 1997
  • Breakfast
  • Flan, the Favorite Dessert Item
  
  
• Restaurant Foodservice: Latin Subcategories
  • Table 2-9 Percent of Chain Operators Offering Latin Cuisines other than Mexican, 2004
  • Table 2-10 Chain Restaurants Menuing Latino other than Mexican, 2004
  • Mexican
  • “Authentic” Mexican Starts to Take Off
  • Fresh Mexican
  • Tex-Mex
  • Caribbean
  • Table 2-11 Caribbean Menu Items in Restaurants and Chains, 2006
  • Table 2-12 Caribbean Ingredients and Flavors
  • Vegetarian and Organic Latin
  
  
• Drivers Influencing the Latin Market
  • ЎViva Nuevo Latino!
  • Floribbean Fusion
  • Caribbean Drivers
  • Cuban
  • Table 2-13 Cuban Items on Menus at Leading Chains and Restaurants, 2006
  • Puerto Rican
  • Jamaican
  • Table 2-14 Jamaican Items on the Menu at Leading Restaurants and Chains, 2006
  • Bahamian
  • Trinidadian
  • Dominican
  • Haitian
  • South American Drivers
  • Brazilian
  • Figure 2-1 Brazilian and American Cuts of Beef
  • Table 2-15 Brazilian Items on Menus of Leading Restaurants and Chains
  • Peruvian
  • Table 2-16 Peruvian Items on the Menu in Restaurants and Chains2006
  • Chilean
  • Venezuelan
  • Bolivian
  • Colombian
  • Ecuadorian
  • Argentine
  • Belizean
  • Central American Drivers
  • Costa Rican
  • Honduran
  • Guatemalan
  • Nicaraguan
  • El Salvadorean
  • Other Latin Drivers
  • Navajo/Southwest American Indian/Native American
  • Latin Fusion (Pan-Latin)
  • Filipino/Asian Latin
  • Other Cuisines of Note
  • Kosher and Halal Mexican
  • Macanese
  • Paraguayan
  • Uruguayan
  • Guyanian
  • Panamanian
  • Surinamese and French Guianese
  • Madeira Islands
  • Portuguese African
  
  
• Alternative Foodservice Venues
  • Cross-Channel Combos: Bakery and Market Cafés
  • Convenience Stores
  • Business, Institutional/Noncommercial Foodservice
  • Mexican is Mainstream in Education Foodservice
  • Latin Hospital Food Definitely on an Upswing and It’s Cheap!
  • Business Goes Festive with Latin
  • Even the Federal Government Loves Latin

Chapter 3 The Marketers

• Table 3‑1 Latin-Themed High Volume Independent Restaurants and Chain Restaurant Operators by Menu Type, 2006
• Foodservice: Chains
  • Table 3-2 Mexican Chains in the Technomic Top 500, 2006
  • Table 3-3 Latin American and Mexican in the Chain Restaurant Market, 2005
  • Table 3-4 Latin-Theme in the Top 100 Chains, 2006, U.S. System-wide Foodservice Revenue
  • Table 3-5 Latin-Theme in the Top 100 Chains, 2006, U.S. System-wide Sales Growth
  • Table 3-6 Latin-Theme in the Top 100 Chains, 2006, Latest-Year Total Number of U.S. Units, 2006
  • Table 3-7 Latin-Theme in the Top 100 Chains, 2006, Estimated Sales Per Unit
  • Table 3-8 Latin-Theme in the Top 100 Chains, 2006, Growth in Estimated Sales Per Unit
  • Table 3-9 Latin-Theme Chains in the Second 100, 2006, by U.S. System-wide Sales Growth
  • Table 3-10 Latin-Theme Chains in the Second 100, 2005, by Latest-Year Total Number of U.S. Units, 2005
  • Table 3-11 Latin-Theme Chains in the Second 100, 2006, by Growth in total number of U.S. units
  • Table 3-12 Latin-Theme Chains in the Second 100, 2006, by estimated sales per unit
  • Table 3-13 Latin-Theme Chains in the Second 100, 2006, by Growth in Estimated Sales per Unit, Year-to-Year Percentage Change
  • Table 3-14 Latin-Theme Chains in the Second 100, 2006, System-wide Foodservice Sales
  • Table 3-15 Latin-Theme Chains in the Second 100, 2006, by U.S. System-wide Sales Growth
  • Table 3-16 Incidence of Menuing Mexican Foods, 2005 vs. 2000
  • Table 3-17 Average Number of Mexican Foods on the Menu, 2005 vs. 2000
  • Table 3-18 Leading Menu Parts for Mexican Foods, by Share, 2005 vs. 2000
  • Table 3-19 Mexican Food Menu Share by Menu Part by Market Sector, 2005
  • Table 3-20 Category Incidence by Menu Part by Market Sector, 2005
  • Table 3-21 Operators Menuing Mexican Appetizers, 2005
  • Table 3-22 Leading Mexican Foods Salads on Chain Menus, by Share, 2005 vs. 2000
  • Table 3-23 Operators Menuing Mexican Sandwiches, 2005
  • Table 3-24 Operators Menuing Mexican Prepared Entrees, 2005
  • Table 3-25 Leading Mexican Food Center of Plate Entrées on Chain Menus, by Share, 2005 vs. 2000
  • Table 3-26 Leading Mexican Food Side Dishes on Chain Menus, by Share, 2005 vs. 2000
  • Table 3-27 Leading Mexican Food Sauces on Chain Menus, by Share, 2005 vs. 2006
  
  
• The Fast Casual Sector
  • Table 3-28 Consumer Ratings of Mexican Chains, 2005
  
  
• Fast Casual Selected Operators
• Qdoba Mexican Grill
• Amazόn Grill
• Rubio’s Fresh Mexican Grill
• Green Cactus Grill
• Juan’s Mexicali