SOURCE: Restaurant Sciences

October 25, 2013 08:45 ET

Restaurant Sciences Reveals Lager Sales Decline in Q3 2013 as Ale and Cider Gain Ground

Restaurant Sciences Reports Strong Regional Preferences for Lager, Ale and Cider in Q3 2013

NEWTON, MA--(Marketwired - Oct 25, 2013) -  Restaurant Sciences LLC, an independent firm that closely tracks food and beverage product sales throughout the foodservice industry in North America, reports that nationwide on-premise lager sales are down 7 percent from Q3 2012 to Q3 2013. Ale sales are up slightly, rising 2 percent from Q3 2012 to Q3 2013, while Cider showed significant growth, 39 percent, from Q3 2012 to Q3 2013.

"Cider sales continue to gain ground against lager sales in Q3 2013, although they remain a small percentage of on-premise sales," said Chuck Ellis, CEO and president of Restaurant Sciences LLC. "Regionally in Q3 2013, cider sales were stronger in the Midwest and Northeast, while ale sales were stronger in the West and lager was preferred in the Southwest and Southeast."

Restaurant Sciences revealed the following regional data from Q3, 2013:

   
Percent of Quantity Sold On-Premise by Beer Type in Q3, 2013  
    Northeast     Southeast     Southwest     West     Midwest  
Lager   69.25 %   76.46 %   77.70 %   58.67 %   70.85 %
Ale   27.86 %   21.42 %   20.09 %   38.94 %   25.83 %
Cider   2.30 %   1.62 %   1.68 %   1.81 %   2.46 %
                               

Restaurant Sciences' sample set was more than 16 million guest checks in US restaurants, bars and hotels of all types. Restaurant Sciences compared guest checks during the timeframe of July 1, 2012 thru September 30, 2012 and July 1, 2013 thru September 30, 2013. 

About Restaurant Sciences

Restaurant Sciences is the premier provider of syndicated data and insights on food and beverage consumption in restaurants, bars, nightclubs and other foodservice establishments. The company delivers market share, market basket, competitive analysis, pricing, promotional, trend, segmentation and custom analytics to food and beverage manufacturers and distributors, as well as to restaurant companies. Restaurant Sciences transforms nearly $1.5 Billion per month in guest check-level sales information into detailed data and insights across all segments of the foodservice landscape in the United States and Canada. Insights are delivered online through their business intelligence tool or through custom analytics.

Contact Information

  • Contact:
    Marianne Sabella Dempsey
    CPRM
    508-435-2020