Consumers in the Bakery: Who's in Store?
- What are they buying?
- How much are they buying?
- When are they buying?
- Why are they buying?
And, once you've answered those questions, the next question is,
"How does that compare to what they bought five or ten years ago?"
IDDBA has the answer. In fact, that's why we do benchmark studies every
five years. By understanding the who-what-when questions, we can help you understand
the consumer buying changes and predict the trends. Just look at what the 2004
study includes (and compares to previous studies):
- Retailer survey on product sales, marketing, technology, and consumer buying
behavior
- Consumer dietary habits, concerns about nutritional content:
- Dietary restrictions & modification
- Concern about nutritional content (fat-free, low-fat, reduced-sugar,
trans-fat, etc.)
- Nutritional labeling
- The Carb factor
- Bakery Services and Characteristics
- Bakery Shopper Behaviors
- Shopping frequency at full-service bakeries
- Shopping frequency at self-service bakeries
- Shopping frequency at supermarket bakery aisles
- Shopping frequency at non-supermarket bakeries
- Bakery Shopper Attitudes
- Product freshness
- Packaging
- Eating Habits
- Consumption patterns (day-parts)
- Consumption changes in various bakery items
- Sweet Goods
- Breads
- Desserts
- Satisfaction Ratings
- Quality, variety, price
- Importance of service
- Performance gaps
- Cleanliness, freshness, food safety, taste, quality
- Self-service vs full service
- Product sales
- Marketing
- Technology, food safety
The book has 14 chapters, 110 tables, 50 figures, and includes consumer and
supermarket retail survey data with comparisons to previous benchmark studies.
The cost is $395 for IDDBA members; $795 for nonmembers, plus shipping & handling.
Free Downloads:
You will need Adobe® Acrobat® Reader
6.0 or higher to view or print these documents.
For more information, please contact IDDBA's Education Department
at 608.310.5000, or education@iddba.org
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