New Market Research Report: German Foodservice: The Future of Foodservice in Germany to 2019

Summary
The report provides detailed market analysis, information, and insights, including:

* Historic and forecast market size covering the entire German Foodservice sector
* Detailed analysis of Consumer, Operator and Technology trends in the German Foodservice sector
* Detailed analysis of market size, outlets and transactions in Germany for various categories in the Foodservice sector, such as Accommodation, Leisure, Pubs, Club and Bar, Restaurants, Retail, Travel, Workplace, Healthcare, Education, Military and Civil Defense, and Welfare and Services.
* Key players in the German Foodservice market
* Detailed market classification across each category, with analysis using similar metrics

Key Findings

* Increasingly fast-paced life and larger share of single person households is driving demand for convenient quick meal options such as fast food and baked goods.
* Personal health and environmental conservation has led to an emerging trend of vegetarian/vegan among German consumers. Furthermore, older consumers are preferring low meat diet due to health issues such as rising cholesterol levels.
* Government's education programs on health awareness has motivated the German consumers, particularly aging and to some extent younger generation, to develop interest or preference towards healthy, fresh and organic foods.
* The Foodservice industry in Germany is experiencing growing popularity of fast casual restaurants also known as "better burger" concepts. These fast casual outlets meet the needs and lifestyle of urban population, posing a threat to traditional fast food and casual dining restaurants as they emphasis on higher quality such as using fresh food over frozen and fried.
* Growing consumer awareness towards health and wellness is driving innovations in the menus as well as formats in the Foodservice industry. For example, to target health conscious fast food consumers, Burger King in March 2014, launched Satisfries, French fries with 40% less fat and 30% fewer calories than the leading French fries in Germany.
* The number of Michelin-starred restaurants in Germany has been increasing indicating high quality of German cuisine. In 2014, 34 new restaurants were added to Germany's Michelin (fine dining) gourmet restaurants making the total to 282, up from 237 in 2011.
* Foodservice consumers are getting increasingly conscious about their health and want to be informed about the ingredients and their origins in food. While this trend has been in place for last few years but with new European labeling law coming into effect in December 2014, it becomes mandatory for the restaurant operators to provide more transparency in their menus about ingredients used such as allergen information and origin information for fresh meat and oils.

Full Report Details at
- http://www.fastmr.com/prod/1019823_german_foodservice_future_of.aspx?afid=301

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