FOODSERVICE MARKET RESEARCH
FOR MANUFACTURERS AND SUPPLIERS

STRONGER INSIGHTS, BETTER DECISIONS

Product Evaluations brings the perspectives of foodservice operators and patrons into your decision-making processes. We help leading food-away-from-home companies successfully build their businesses through opportunity identification, new product development and improved product and brand performance.

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Kitchen Group
Analysis Crew
Phone Center

QUALITATIVE AND QUANTITATIVE RESEARCH
We have a methodology to successfully achieve every research goal.

QUALITATIVE

  • Focus Groups (in-person/virtual)
  • Observation
  • Co-creation/Innovation
  • One to One Interviews/Dyads/Triads
  • In-Kitchen Facilitated Research
QUANTITATIVE

  • Online Operator/Consumer Studies
  • In-house Call Center/Telephone Interviews
  • Taste Testing (local and national)
  • In-unit Product Placement
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CUSTOM RESEARCH SERVICES
At Product Evaluations, all of our foodservice research programs are custom tailored to meet your specific needs. Our programs include:

  • Preferred Product Development™
  • In-Unit Product Testing
  • Concept Development & Refinement
  • Concept Screening/QuickSort™
  • Concept/Product/Sales Forecasting
  • Price Optimization/Elasticity
  • Feature & Benefits Analysis
  • Deep Dive Category Assessment
  • Market Sizing
  • White Space Identification
  • Market Trends and Customer Needs
  • Competitive SWOT Assessment
  • Product Competitive Assessment
  • Price Optimization
  • Portfolio Optimization
  • Awareness, Attitude & Usage
  • Brand Equity/Power Indexing
  • Brand Positioning
  • Competitor SWOT
  • Marketing Effectiveness
  • Perceptual Mapping
  • Customer Satisfaction Tracking
  • Customer Needs Assessment
  • Message Testing
  • Market Trends
  • Target Customer Profiling
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FEATURED PROGRAMS

Controlled Cuttings

CONTROLLED CUTTINGS
What it is:
One-on-one qualitative research technique that:

  • Focuses operators on the product attributes that drive selection
  • Identifies “quality cues” for the category
  • Identifies product strengths and weaknesses relative to other brands
  • Captures descriptive operator language

Who it involves:

  • Typically, chefs and food selection decision makers

Where it happens:

What you’ll learn:

  • Compare and contrast live products in prep and real-world applications
  • Understand important performance elements
  • Identify any potential product issues
  • Pinpoint product differences in terms of benefits
  • Gauge operators’ interest level
  • Understand price/value equation
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VOLCALC

For more than 20 years, Product Evaluations has provided the most accurate new
product sales forecasts in foodservice with our VolCalc model.

Validated
Our client partners often report actual sales to be within 3 to 12%* of VolCalc estimates.
* Includes full VolCalc research programs. Error ranges may vary depending on product fulfillment, price point upon launch, research sample plans.

Research Science
Ongoing validation and research to fine tune the model and reflect changing market trends.

Gold Standards
With VolCalc you will understand sales potential versus actual market successes, established benchmarks, and best in class concepts.

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TASTE TESTING

What it is:

  • Quantitative research design intended to render statistically valid product performance ratings

How it works:

  • Research designs are selected based on number of products to be assessed and test objectives, including product preference, acceptance, performance and concept fulfillment

Who it involves:

  • Typically between 50 and several hundred respondents per location

What you’ll learn:

  • Product preference/ratings vs. comparison products
  • Product diagnostic ratings (flavor/texture/appearance) scores for reformulation direction
  • Penalty analysis (statistics identifying product deficits that negatively affect purchase intent)
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FOODVIEW 360° RESEARCH AND INNOVATION CENTER

The FoodView 360° Research and Innovation Center provides insights, access and intimacy that no traditional foodservice research facility can. On one side is a state-of-the-art facilitation room. On the other is a commercial grade kitchen. And at the center of it all is you.

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