Table of Contents
Executive Summary
-
- The market
- Rewarding operators that promote healthier eating
- Ambitious target to cut food waste
- Creating a National Food Strategy
- Companies and brands
- Vegan concepts take root
- Fleshing out sustainable eating
- Four in five Britons either dine out or order takeaway
-
- Figure 1: Overall participation in eating out, November 2019
- Younger consumers go beyond simple savoury flavours
-
- Figure 2: Most popular flavours of different meal occasions, November 2019
- Under-35s tend to be foodies
-
- Figure 3: Frequency of trying something new, November 2019
- Older consumers want more seasonal offerings
-
- Figure 4: Interest in menu trends, November 2019
- Under-35s: the biggest champions against the throwaway culture
-
- Figure 5: Attitudes towards menu trends, November 2019
- Environmental concerns will support long-term veganism
-
- Figure 6: Perceptions of meat substitutes, November 2019
- What we think
Issues and Insights
-
- Diners want transparency
- The facts
- The implications
- Eco-friendly matters
- The facts
- The implications
- Indulge with balance
- The facts
- The implications
The Market – What You Need to Know
-
- Consumers are becoming more thoughtful about what they eat
- Rewarding operators for cutting calories
- Ambitious target to cut food waste
- Creating a National Food Strategy
Market Drivers
-
- Most people do not follow any diets…
-
- Figure 7: Types of dietary preferences, November 2019
- …but flexitarians are thoughtful eaters
-
- Figure 8: Wellbeing Trend driver, by dietary preferences, November 2019
- Tougher new rules to tackle childhood obesity
- Ambitious target to cut food waste
- Creating a National Food Strategy
Companies and Brands – What You Need to Know
-
- Vegan concepts take root
- Playing the breakfast market
- Sustainable eating is more accessible
Launch Activity and Innovation
-
- Fleshing out sustainable eating
- Vegan fast food
- Insects go viral
- Get your goat
- Climate-friendly foods
- Wake up and smell the burger
-
- Figure 9: Breakfast range, by Five Guys (London)
The Consumer – What You Need to Know
-
- Four in five Britons either dine out or order takeaway
- Under-35s tend to be foodies
- Older consumers want more seasonal offerings
- Making thoughtful food choices
- Environmental concerns will support long-term veganism
Participation in Eating Out
-
- Most Britons eat out
-
- Figure 10: Overall participation in eating out, November 2019
- Dinner claims a sizeable share of meal occasions
-
- Figure 11: Dine out vs takeaway occasions, November 2019
- City dwellers drive all-day dining
-
- Figure 12: Repertoire of dine out meal occasions, November 2019
- Potential for all-day meat-free dining
-
- Figure 13: Dine out meal occasions, by dietary preferences, November 2019
- More than half order takeaway for just one mealtime
-
- Figure 14: Repertoire of takeaway meal occasions, November 2019
- Vegan/vegetarian consumers drive all-day takeaways
-
- Figure 15: Takeaway meal occasions, by dietary preferences, November 2019
Most Popular Flavours
-
- Savoury dishes win the day
-
- Figure 16: Most popular flavours of different meal occasions, November 2019
- Spicy grills for dinner
- Sweet cravings at lunch
- Smokin’ hot breakfasts
- Vinegar-infused snacks
Types of Eaters
-
- Under-35s tend to be foodies
-
- Figure 17: Frequency of trying something new, November 2019
- Vegans/vegetarians are most adventurous
-
- Figure 18: Dietary preferences, by types of eaters, November 2019
Interest in Menu Trends
-
- Plant power for under-35s
-
- Figure 19: Interest in menu trends, November 2019
- Over-45s eat the seasons
- Young diners shun fish/seafood
- Young families enjoy meat
- Strike balance between health and indulgence
- One in four desires festive menus
Attitudes towards Menu Trends
-
- Making thoughtful food choices
-
- Figure 20: Attitudes towards menu trends, November 2019
- Wining over cautious diners
- High food hygiene standards
- Transparency of food preparation
- Nutritional information on menus
- Older diners don’t want change – CHAID Analysis
-
- Figure 21: Attitudes towards restaurants and takeaways – CHAID – Tree output, November 2019
Perceptions of Meat Substitutes
-
- Consider environmental concerns when crafting vegan narratives
-
- Figure 22: Perceptions of meat substitutes, November 2019
- A third of over-45s think meat substitutes are expensive
-
- Figure 23: Associations with meat substitutes, by types of eaters, November 2019
- Vegans are confused about meat substitutes
-
- Figure 24: Associations with meat substitutes, by dietary preferences, November 2019
Appendix – Data Sources, Abbreviations and Supporting Information
-
- Abbreviations
- Consumer research methodology
- CHAID methodology
-
- Figure 25: Attitudes towards restaurants/takeaways – CHAID – Table output, November 2019
Back to top