2013舌尖上的新潮流
Mina Kimes, Beth Kowitt
2012-12-25
2013年,全球餐飲業(yè)將涌現(xiàn)新的潮流,席卷從精品快餐到創(chuàng)意料理的各級(jí)餐廳。中國(guó)流行的醋飲和酸味啤酒等產(chǎn)品也有望隨著酸味食品的流行走向更廣闊的市場(chǎng)。
外出就餐風(fēng)氣的回歸 ????這幾年來(lái),美國(guó)人平均外出就餐的次數(shù)逐年遞減。消費(fèi)市場(chǎng)研究公司NPD集團(tuán)(NPD Group)的哈利?巴爾澤稱,2000年的時(shí)候,平均一年是215頓,而從去年8月到今年8月這一年間,平均只有194頓。不過(guò)巴爾澤認(rèn)為,2012年將是這一輪下降的底部,2013年,外出就餐的次數(shù)預(yù)期會(huì)有一個(gè)反彈。 |
The return of eating out ????For years the number of meals the average American purchases annually at restaurants has dropped -- 194 meals during the year-ended August 2012, down from 215 in 2000, according to Harry Balzer of consumer market research firm NPD Group. But Balzer thinks the decline bottomed in 2012, so expect an uptick in restaurant dining in 2013. |
500強(qiáng)行業(yè)分布