bake - May 2018 - 30
younger consumers grew up with technology and
18-34 said that their ordering decision is influenced by
their facility with it allows them to use technology to
what others are ordering. By contrast, 37% of those
make their lives more convenient."
surveyed between the ages of 35-54 and 25% of those
may be just a classic generational difference, younger
included for the first time since the project began in
consumers are far more likely to use the group's pref-
2014. Paired with questions related to human interac-
erences to shape their own dining decisions.
tion, the study provided a rich, complex picture of the
needs and wants of younger consumers. Here are four
Millennial and Gen Z consumers view dining experi-
takeaways that the study found on consumer atti-
ences as social experiences that should be celebrated
tudes towards technology and human interaction:
through sharing on social media. The study found that
58% of the consumers surveyed between ages18-34
Despite the fact that younger consumers like to use
said that they like to take pictures to share on social
technology to make ordering quick and error-free, the
media when dining with a group. By contrast, 44%
study revealed that Millennials and Gen Z consumers
of those surveyed between the ages of 35-54 and
are some of the most appreciative demographics
22% of those aged 55 and older said the same thing.
when it comes to quality customer service and posi-
Additionally, 39% of those between ages 18-34 say
tive in-person interaction. 64% of those surveyed
that they think about whether a restaurant is a good
between the ages of 18-34 years said they would
place for photos when going out to eat and 38%
love to go to a restaurant where the server calls them
say they have dined at a restaurant before with the
by their name. By contrast, 58% of those surveyed
express purpose of sharing a photo on social media.
between the ages of 35-54 and 54% of those aged 55
and older said the same thing. It seems the pervasive-
Younger consumers may be quicker to embrace
ness of technology has upped the need for quality
technology in foodservice because they value quick-
interaction.
ness and convenience as a generation. 48% of those
between ages 18-34 say they prefer using kiosks or
Dining outside the home is considered a great way
touch screens to order because it's quicker compared
to catch up with friends. Young consumers like to
to 32% of those between the ages of 35-54 and only
share food, swap bites and are, in general, more
12% of those ages 55 and older. Young consumers'
influenced by what their peers order than their older
ease in opting for technology when they need quick-
counterparts. The 2018 Mindful Dining Study found
ness and convenience is a reflection on how they use
that 50% of the consumers surveyed between ages
technology as a tool.
30 < MAY 2018 | bakemag.com
MILK BAR
aged 55 and older said the same thing. Though it
Questions on consumer-facing technology were
http://www.bakemag.com
bake - May 2018
Table of Contents for the Digital Edition of bake - May 2018
bake - May 2018
Editor's Note - Why National Bakery Day?
Contents
Management - Time Management
New Product Success Stories - GOURMET Marshmallows
Technical Corner - DONUT FRYING
Equipment Innovations - Gaining Efficiency
National Bakery Day
Tapping into Preferences
Chocolate & Decorating - Glamorize Your Line
Cakes - The Art of COMPETITION
Sweet Goods - A Fresh Take on Blueberries
Breads - Sandwich Breads
Pastries - Star Treatment
Beverages -The Toast of Milwaukee
Product Showcase
Classifieds
Ad Index
CAKENOMICS - May 2018
Fabulous & Fun Tips
Time Saving Tips
Supply Side Economics
Winning Promotions
bake - May 2018 - bake - May 2018
bake - May 2018 - bake - May 2018
bake - May 2018 - 2
bake - May 2018 - Editor's Note - Why National Bakery Day?
bake - May 2018 - 4
bake - May 2018 - 5
bake - May 2018 - Contents
bake - May 2018 - 7
bake - May 2018 - Management - Time Management
bake - May 2018 - 9
bake - May 2018 - New Product Success Stories - GOURMET Marshmallows
bake - May 2018 - 11
bake - May 2018 - Technical Corner - DONUT FRYING
bake - May 2018 - 13
bake - May 2018 - Equipment Innovations - Gaining Efficiency
bake - May 2018 - 15
bake - May 2018 - National Bakery Day
bake - May 2018 - 17
bake - May 2018 - 18
bake - May 2018 - 19
bake - May 2018 - 20
bake - May 2018 - 21
bake - May 2018 - 22
bake - May 2018 - 23
bake - May 2018 - 24
bake - May 2018 - 25
bake - May 2018 - 26
bake - May 2018 - CAKENOMICS - May 2018
bake - May 2018 - cake - 2
bake - May 2018 - Fabulous & Fun Tips
bake - May 2018 - cake - 4
bake - May 2018 - cake - 5
bake - May 2018 - cake - 6
bake - May 2018 - cake - 7
bake - May 2018 - Time Saving Tips
bake - May 2018 - cake - 9
bake - May 2018 - Supply Side Economics
bake - May 2018 - cake - 11
bake - May 2018 - Winning Promotions
bake - May 2018 - cake - 13
bake - May 2018 - cake - 14
bake - May 2018 - cake - 15
bake - May 2018 - cake - 16
bake - May 2018 - Tapping into Preferences
bake - May 2018 - 28
bake - May 2018 - 29
bake - May 2018 - 30
bake - May 2018 - 31
bake - May 2018 - Chocolate & Decorating - Glamorize Your Line
bake - May 2018 - 33
bake - May 2018 - Cakes - The Art of COMPETITION
bake - May 2018 - abm - 1
bake - May 2018 - abm - 2
bake - May 2018 - abm - 3
bake - May 2018 - abm - 4
bake - May 2018 - 35
bake - May 2018 - Sweet Goods - A Fresh Take on Blueberries
bake - May 2018 - 37
bake - May 2018 - Breads - Sandwich Breads
bake - May 2018 - 39
bake - May 2018 - 40
bake - May 2018 - 41
bake - May 2018 - Pastries - Star Treatment
bake - May 2018 - 43
bake - May 2018 - Beverages -The Toast of Milwaukee
bake - May 2018 - 45
bake - May 2018 - Product Showcase
bake - May 2018 - 47
bake - May 2018 - Classifieds
bake - May 2018 - Ad Index
bake - May 2018 - 50
bake - May 2018 - 51
bake - May 2018 - 52
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