Sample Survey Highlights

Y-Pulse fields an annual survey of trends in the youth market that is provided to all panel members and sponsors as a benefit of membership upon request without charge. Also available at no cost to panel members and sponsors are any of the studies that have been fielded in the past. Highlights of current reports are listed below from our Y-Pulse® Proprietary Research Studies.

Millennials' Dining Preferences – December 2010
If there is one thing that can be said for certain regarding the dining preferences of Millennials, it's that they know what they want and they know when they want it. And if you thought that the most important factor in selecting where to eat was whether or not they have "fourth meal," think again.

Y-Pulse LLC commissioned a survey of Millennials (16-33 year olds) to assess the factors involved in deciding where to eat when eating/ordering out. Read this study to uncover:

Which service factors matter the most to this age group
Which menu factors Millennials look for deciding where to eat
How they learn about new restaurants to try

Kids' Dining Preferences – October 2010
Who knew that tweens crave sushi? Or that it may not be so hard, after all, to get kids to eat healthy? If school foodservice professionals didn't know such surprising palate pleasers before, they do now.

In a recent survey of nearly 1,800 youngsters between the ages of 5 and 15 from across the nation, kids gave insight on their favorite foods and flavors. Read this study to find out:

Which globally inspired foods are on their list of favorites
The importance of fresh and healthy foods
What students would do to improve their school cafeterias

Social Media: What's Next? – July 2010
Foodservice operators may be ahead of the curve when it comes to using social media to get information about their menus and operations out to students. But they may need to wait for the students to catch up, or make sure they get the word out that they are using social media tools and what those tools are.

In a recent Y-Pulse survey of nearly 300 students and 20 leading college and university foodservice operators, respondents shared their perspectives and insights on how they're using social media. Read this study to explore:

The types of information students want to receive about the food and beverage offerings from different College and University foodservice venues
Which social media platforms students are using the most and which students are using the least to get information
Which social media platforms foodservice operators are using the most

Gen Y Chefs – October 2009
Culinary professionals identified as part of Generation Y – the menu makers of tomorrow – are starting to influence dining trends, from the use of molecular gastronomy to the increasing incorporation of artisan, farmstead and locally-produced ingredients. The culinary perspectives of Generation Y culinary students, now in their 20s and 30s, are eclectic and unique to say the least.

In a recent survey among culinary students nationwide, these individuals share key trends that exemplify the interests and demands of this age group. Read this study to find out:

Current trends in the food and beverage industry
Which flavors are deemed "hot"
How social media has impacted the culinary interests and aspirations of the students

Vending Trends in Schools – October 2009
They're young. They're tech savvy. They're demanding and informed beyond their years, compared to previous generations. And for many school-age consumers, even a simple push of a button at a vending machine isn't so simple anymore. When it comes to vending machines these days, kids are very concerned about product freshness, availability and variety, similar to interests and demands of the broader consumer marketplace.

In a recent e-focus group, operators who serve nearly 200,000 students nationwide on a daily basis answered key questions about vending machines in schools. Read this study to discover:

Concerns of kids when it comes to vending machines
Considerations to be taken when building school vending operations
Changes school foodservice professionals would make if given the opportunity upgrade their current vending operations

Vending Trends in Colleges and Universities – October 2009
For all of their wireless technology and social media interconnectedness, sometimes all college or university students want to do is pick something good, healthy, affordable and convenient with a simple push of a button. Regardless of whether students are pulling all-nighters during finals week or rushing to get to their next class on time, sometimes what they really need is a quick snack.

College and university foodservice professionals who serve nearly 115,000 students nationwide participated in a recent e-focus group where they provided insight about vending operations on college and university campuses. This study reports:

Concerns of students when choosing vending machine snacks
Trends affecting today's college and university vending operations
Challenges operators face when building the "ultimate vending operations"

A Slice of the Youth Market – July 2008
Kids these days are as unpredictable as the weather. They are interested in one activity one second, and going in the complete opposite direction a minute later. If you want to capture their attention for longer than five minutes, you've got your work cut out for you. That is, if you don't happen to have a warm, fresh baked pizza on hand. Pizza has always been a winner among kids, but it's not the same old cheese and pepperoni-topped quick meal it used to be. Kids' appetites are evolving and maturing. They are open to trying new toppings that most people would never consider putting on top of a pizza. And they're not just eating pizza at home during game night with their parents; they're ordering them at restaurants and grabbing slices in the lunch line of their cafeterias. Read this study to identify:

The ever-growing list of unconventional toppings kids are trying
The most important factor when it comes to pizza toppings
The more nutritious pizza styles kids are requesting

The Dream Kitchen Survey® - July 2008
At the School Nutrition Association (SNA) 2008 National Conference, leading foodservice operators gathered to discuss their perspectives on the school foodservice Dream Kitchen. They shared their experiences, ideas and challenges. Sustainable equipment, properly trained employees, and shelf-stable foods were some of the key components mentioned that operators need in order to meet the expectations of students.

A roundtable discussion was held at the SNA 2008 conference which consisted of leading foodservice operators. They shared their past experiences, compared stories, and discussed what kids really want. This study reveals:

The keen insights of foodservice directors and what they think about kitchen design
Primary menu trends affecting equipment purchases
The administrative roadblocks that stand in the way of purchasing equipment

Ethnic Foods in Schools – May 2007
The student populations in schools across the country have become increasingly more diverse over the past decade. Like the student populations, the types of ethnic cuisines available to students have also grown. School foodservice operators have observed this trend and have noticed that the taste for ethnic cuisines becomes stronger as students mature.

School foodservice directors representing 45 school districts in 31 states were surveyed about the implications of serving ethnic foods in schools. Read this study to learn:

How schools are changing their menus to incorporate ethnic cuisines
How kids' preferences for ethnic food changes as they mature
Kids' favorite flavors in the cafeteria

Elementary School Breakfast Survey – October 2006
Given all of the research documenting that kids perform better in school after eating breakfast, it is hard for one to imagine why any school would not offer breakfast to its students. While most schools do currently offer hot and/or cold breakfast options, the majority of them face resistance from principals as well as teachers. Though breakfast service may only be a matter of minutes, it is an essential part of a student's day in order to focus and learn in a classroom setting.

A study was conducted where 87 foodservice professionals responded to questions about breakfast service at school. This study shows:

What stands in the way of some schools offering breakfast service
The difference in time given for breakfast service
Kids' favorite breakfast foods—beyond sugar-filled cereals and doughnuts

Produce Market Dynamics on Campus – October 2006
When college and university foodservice directors consider produce, the important factors that come to mind are quality and availability. If asked, foodservice directors most likely could not specify their produce brand of choice, but they could tell you about the variety and size of the produce. Brand loyalty may not be a trait displayed amongst college and university foodservice directors, but they have recognized ways that a branded produce company could get their attention.

College and university foodservice operators who serve nearly 130,000 students were surveyed regarding the different aspects of their purchasing practices at their respective schools. This study explores:

How often operators receive deliveries and which types of produce companies they prefer
If it is possible for a branded produce company to get operators' attention—and how
Which attributes are a must to operators serving fresh produce

Kids' Eating Behavior at School – September 2006
As far as kids' thoughts on eating lunch at school are concerned, there are some days when sandwiches and frozen meals just do not cut it. Though most kids prefer to eat lunch at home or in a sit down restaurant on school days, the cafeteria does offer some popular choices. Regardless of whether it comes in a brown bag or on a tray, there are consistent trends that stick out when it comes to kids' lunches at school.

A survey was conducted to 400 students in grades 3-5 to learn more about how they choose what to eat at school. Read this study and discover:

What kids really want in their bag lunches
The items kids love and the items they would not miss
How bag lunches are being supplemented in school cafeterias

Kids' Meals at Home – September 2006
It is no surprise that kids have a surplus of energy because unlike most adults, the majority of kids eat breakfast every day. Though their perceptions of what foods are healthy may be false, they tend to get closer to the recommended number of servings from each food group than teens and young adults. While favorite foods vary from kid to kid, breakfast time and after school snacks are the favored meal times.

More than 300 students from eight states were questioned about their eating habits at home. Read this study to find out:

How often and which kind of vegetables are consumed the most at home
Which foods kids are racing home from school to snack on
Which beverages kids prefer to drink at home

Restaurant Eating Behavior – September 2006
Eating out at restaurants is a large part of American culture. It is not uncommon to see infants in high chairs sitting at tables with their families enjoying meals. Parents have control over what is being ordered, but the ultimate decision belongs to the kids. Although kids enjoy the food on kids' menus, they favor the choices on the adult menus.

A study of 350 kids ages 8-11 was conducted to understand their choices and behaviors when dining out. This study identifies:

The foods kids are craving in restaurants
How often kids eat out
How restaurant preferences change as kids mature

Kids' Eating Habits – September 2006
Kids may not know exactly what kinds of food make up a healthy and balanced diet, but they know what they like. The meals that score high with kids today are pizza, spaghetti, chicken, and sandwiches. Most kids do not do their own grocery shopping or prepare their own meals, but they do have an interest in what they eat and how it affects them. While taste and convenience play a role in kids' eating behavior, they are also concerned with the nutritional value and ingredients.

Y-Pulse conducted a survey of 400 kids in grades 3-5 to learn more about their eating habits. This study provides information such as:

The snack foods kids are craving
The amount of exposure kids have to ethnic foods
How important food labels are to kids and which nutritional elements stand out

Convenience Retail That Captures Generation Next – July 2006
All college and university students have one thing in common—they are always on the move. When it comes to convenience stores, they need something that is easy to get to, that they can get in and out of quickly, and that carries what they want when they want it. While convenience is a major factor that drives college and university students' purchasing decisions, quality and taste are also thoughts that are at the top of these consumers' minds.

A survey was fielded to 171 college and university students which posed questions about convenience retail stores. This study explains:

How often students shop at convenience locations
The attributes that grab students' attention and bring them in
Which items students are purchasing the most—and how often

Young Consumer Perspectives on Convenience Foodservice—Supermarket Delis, Convenience Store, Quick Service Restaurants and Club Stores – June 2006
Having a comprehensive understanding of what influences young adults' purchases is what makes certain stores successful and their consumers loyal. Convenience foodservice venues offer unique products in a way that directly meets the needs of their target customers. While impulse drives the majority of young adults' purchases, convenience stores that are clean, safe, and open late greatly appeal to young consumers.

264 young adults ranging in ages from 18-25 were surveyed in regards to what affects their purchasing decisions the most. The qualitative feedback obtained has created a better understanding of their ideal convenience foodservice settings. Read this study to discover:

Which is more important in quick service restaurants: price or "super size" options
What motivates young adults to cook at home
When men and women ages 18-25 do the majority of their grocery shopping
The main purchase drivers for consumers in convenience retail settings

College Student Eating Habits Survey – October 2005
Most would assume that the college students' eating habits revolve around two things; price and convenience. While these two factors play a major role in meal and purchasing decisions, some report making decisions based on health factors. While nutrition and maintaining a healthy lifestyle is becoming increasingly more important to some students, food that is quick, cheap, and tastes good will always be a favorite. Some of today's college and university students are gaining awareness and responsibility for their eating behaviors while others are just gaining the "freshman 15."

A survey was fielded to 175 students ranging in ages from 18-25 to determine what influences them the most when deciding what to eat. This study reports:

The truth about college students' thoughts on exercise
The importance of price and how it affects students' choices on where they purchase
Healthier meal options students are choosing