Diners Attitudes Toward Key Foods at Restaurants

    Date & Time

  • This webinar is now available On-Demand.
  • Please complete the registration.

    Event Type

  • On-Demand Webinar

    Cost

  • Free

Speakers

  • Aron Levin, Ph.D., professor of marketing, Northern Kentucky University

Description

A new study from NPD Group indicates half of consumers have consciously tried to minimize or eliminate their use of a food, beverage, or food ingredient when dining out at casual/family restaurants in the past 6 months. In fact, fats/oils (42%), sodium (41%) and fried foods (40%) top the list of diners’ concerns. However, these concerns, particularly regarding sweeteners, have little influence on a diner’s choice of restaurant and menu item.

Aron Levin, Ph.D., professor of marketing, Northern Kentucky University, will review the results of the research and provide insights during a 45-minute webinar that will address:

  • Details on consumer awareness and attitudes towards key foods/beverages/ingredients
  • Consumer sources for information about food and food ingredients
  • Consumer perceptions of health and nutrition at restaurants
  • The degree to which ingredient concerns influence restaurant visitation

Sponsored by:

Webinar Registration

Sponsored Introduction Continue on to (or wait seconds) ×