Table of Contents
Overview
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- What you need to know
- Key issues covered in this Report
- Products covered in this Report
- COVID-19: Market context
- Impact of the January 2021 lockdown and the vaccination rollout
- Economic and other assumptions
Executive Summary
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- Impact of COVID-19 on foodservice
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- Figure 1: Expected impact of COVID-19 on foodservice in short, medium and long-term, 18 January 2020
- The market
- Promotions much needed to drive usage
- Impact of obesity strategy on menu trends
- Brexit’s impact on menu prices and use of British produce
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- Figure 2: Food attitudes, February 2019 – September 2020
- Companies and brands
- COVID-19 has forced menu creators to adapt the four Ps of marketing
- The consumer
- COVID-19 a boon for takeaways
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- Figure 3: Changes in eating out spending habits, 8 - 16 December 2020
- Takeaway now just as popular as eating in
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- Figure 4: Eating out participation, October 2020
- Rise of flexitarianism among under-35s
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- Figure 5: Dietary preferences, by age group, October 2020
- Parents driving takeaway
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- Figure 6: Popular meal times for eating in/ordering takeaway, October 2020
- COVID-19 accelerates global flavours
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- Figure 7: Attributes of an ideal restaurant/takeaway menu, October 2020
- Hallmarks of quality
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- Figure 8: Eating out behaviours, October 2020
- Plant-based is perceived as natural
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- Figure 9: Perceptions of menus – Correspondence Analysis, October 2020
Issues and Insights
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- A taste of the world
- Comfort and indulgence
- Health and wellness
The Market – Key Takeaways
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- Impact of Brexit on menu prices
- Promotions needed to drive usage
- Obesity strategy’s impact on menus
- Flexitarianism is here to stay
Market Drivers
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- The UK is a nation of meat eaters …
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- Figure 10: Purchased quantities of food and drink eaten out in the UK, 2002-19
- … but they are cutting back on meat consumption
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- Figure 11: Food attitude towards red meat, by gender and location, September 2020
- Impact of obesity strategy on menu trends
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- Figure 12: Food attitude towards calorie counting, by age, September 2020
- Promotions needed to drive usage
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- Figure 13: Leisure activity promotions, by age, October 2020
- Impact of Brexit on menu trends
- Menu prices
- Supply chains
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- Figure 14: Food attitudes, February 2019 – September 2020
Companies and Brands – Key Takeaways
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- COVID-19 has forced menu creators to adapt the 4Ps of marketing
- Product
- Place
- Price
- Promotion
Launch Activity and Innovation
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- COVID-19 has forced menu creators to adapt the 4Ps of marketing
- Product
- Taste the world
- Celebration cakes
- Place
- Instagram Live
- Special Delivery
- Price
- Loss leader pricing
- Subscription for discounts
- Promotion
- WFH meal occasions
- Value-added deals
- A special occasion
The Consumer – Key Takeaways
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- COVID-19 a boon for takeaways
- Takeaway now just as popular as eating in
- Flexitarianism among under-35s
- Parents driving takeaway
- Interest in global flavours
- Celebrating special occasions
- Plant-based viewed as natural
Impact of COVID-19 on Consumer Behaviour
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- COVID-19 a boon for takeaways
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- Figure 15: Changes in eating out spending habits, 8 - 16 December 2020
- Flavours with a sense of being away
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- Figure 16: Trends in booking a holiday, January 2020 - January 2021
Eating Out Participation
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- Takeaway now just as popular as eating in
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- Figure 17: Eating out participation, October 2020
Dietary Preferences
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- More than 9 in 10 consumers eat meat …
- … but the majority are either cutting back or looking to reduce/limit their consumption
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- Figure 18: Dietary preferences, by age groups, October 2020
- Rise of flexitarianism among under-35s
Popular Meal Times
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- Dinner most popular takeaway meal
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- Figure 19: Popular meal times for eating in/ordering takeaway, October 2020
- Parents driving takeaway
Ideal Menu
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- COVID-19 accelerates global flavours
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- Figure 20: Attributes of an ideal restaurant/takeaway menu, October 2020
- Over-65s lead British farm produce
- Snacks at forefront of innovation
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- Figure 21: Attributes of an ideal restaurant/takeaway menu, by popular meal times for any eaten in/ordered takeaway, October 2020
Eating Out Behaviours
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- Getting safety right
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- Figure 22: Eating out behaviours, October 2020
- Hallmarks of quality
- Sustainability
- Balanced eating
- Premiumisation
- Affordability
- Experience matters
- Less is more …
- … as long as it’s inspired
- Big opportunity to aid health intentions – CHAID analysis
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- Figure 23: Menu Trends – CHAID – Tree output, October 2020
Perceptions of Menus
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- Local produce perceived to be high quality
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- Figure 24: Perceptions of menus – Correspondence Analysis, October 2020
- All-you-can-eat meals an indulgent, but unhealthy treat
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- Figure 25: Perceptions of menus, October 2020
- Sharing plates to excite the palate
- Low calorie aligns with lighter fare
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- Figure 26: Perceptions of menus, by dietary preferences, October 2020
- Plant-based is perceived as natural
Appendix – Data Sources, Abbreviations and Supporting Information
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- Abbreviations
- Consumer research methodology
- Correspondence analysis methodology
- CHAID methodology
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- Figure 27: Menu Trends – CHAID – Table output, October 2020
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