Retail foodservice, meaning food, drug, discount, department and club stores, represent 6% of the roughly 62 billion commercial foodservice meals and snacks consumed in a year, according to a report from NPD Group.

This constitutes a 2% increase through mid-2008 compared with the previous year. That may not sound like much, but quick-service restaurants (QSRs) increased only 1% over that period, while full-service restaurants declined.

Supper represents the day part with the smallest share, with 17%. But it’s also the fastest growing, while it’s a declining segment for QSRs.

“Consumers’ increasing use of foodservice for readymade meals has long been recognized by grocery retailers as an opportunity,” says Bonnie Riggs, NPD restaurant industry analyst and author of theRetail Meal and Snack Solutionsreport. “For some time, retail stores have offered prepared foods in the deli department, but have now expanded foodservice offerings to include a variety of cold and hot ready-to-consume meals and snacks.”


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