Table of Contents
Issues in the Market
-
- Main issues
- Definition
- Abbreviations
Insights and Opportunities
-
- Less is more
- Fruit cocktail
Market in Brief
-
- Consumers are less brave
- Consumers changing their ways
- New styles
- Eco-nsideration
- Keeping it local
- Inflation beating strategies
- Healthy outlook
Fast Forward Trends
-
- Trend 1: Advertainment
- What’s it about?
- What’s it mean
- What next?
- Trend 2: Boom Comes To An End
- What’s it about?
- What’s it mean
- What next?
- Trend 3: Subsidize My Dream
- What’s it about?
- What’s it mean
- What next?
- What is Fast Forward Trends?
Strengths and Weaknesses in the Market
-
- Strengths
- Consumers still want to indulge
- Traditional meals more popular
- Free food and foraging
- Holiday influences
- Variety and new artisans
- Weaknesses
- Natural flavours can be more expensive
- Consumers getting more risk averse
- Consumers cutting spend
- Credit in short supply
- Pressure to provide healthy meals
Who’s Innovating?
-
- Key points
- New grill concepts
- New food creations
- Artisan launches
- On-line tools
- Food for Free
- Cheating the smoking ban?
- The Heston effect
- Masterclass in game
- Tasting menus
Retail and In-home Consumption Comparisons
-
- Key points
-
- Figure 1: Types of restaurants visited in the last three months (daytime or evening), 2004-08
-
- Figure 2: Types of ready meals used, May 2008
- Traditional meals
- Authentic ingredients
- Local sourcing
- Healthy options and free from
- Ethnic choices
- Beating the downturn
- Making it yourself
-
- Figure 3: Agreement with selected lifestyle statements on consumers attitudes to food, 2004-08
- Other ethnic and Halal options
- Polish food uprising
- Spicing up snacks
- Sustainable fishing
- Consumer attitudes and behaviour
-
- Figure 4: Agreement with selected lifestyle statements on consumers attitudes to food, 2004-08
-
- Figure 5: Agreement with selected statements by gender, socio-economic group and age, 2008
Comparisons with US/Other European Trends
-
- Key points
- Healthier options
- Calorie countdown
- Fresh is best
- Fruity sides
- Organic and all natural
Rising Food Costs and the Credit Crunch
-
- Key points
- Rising food prices
-
- Figure 6: Most popular pub dishes, 2008
- Pricing strategies and menu engineering
- Case study: Yates
- Changing consumer behaviour
- Credit resources and expansion plans
- Case study: New opening in Bristol, Restaurant at the Lido
Must Have Dishes: Risers and Fallers
-
- Key points
- Back to basics: Traditional food
- Slow food
- Food sourcing: Keep it local
- Case Study: Marlborough Tavern, Bath
- Food sourcing: Keep it ethical
- Sustainable fish
- Ethical sourcing
- Provenance reigns
- Bartering and home grown
- Game on the menu
- From head to toe
- Vegetarian
- Raw revolution
- Clean and lighter sauces
- Chocolate sauce
- Infusions steam ahead
- Predictions for 2009
Commended and Condemned
-
- Key points
- Best restaurants
- Case study: Purnells, Birmingham
- Craft Guild of Chefs: New Restaurant of the year
- Case study: Simon Hulstone, Elephant Bar and Brasserie, Torquay
- Craft Guild of Chefs: Knorr Chef of the Year
- Pub awards
- Young chefs
- Sausage supremo
- Pizza prize
- Excellence in Food and Drink Awards
- Criticisms and closures
Healthy Eating Trends
-
- Key points
- Clearing out the ‘nasties’
- Gluten free range
- Health promoting sea vegetables
- Venison
- Healthy curry
- Will biodynamic be the next organic?
- Could Organic be passé?
- Children’s menus
Legislation and Political Food Issues
-
- Key points
- Animal rights and ethical concerns
- FSA hygiene scoring ‘Scores on the Doors’
- Malpractice and food safety
- Food labelling
- Traffic light labelling
- Trans-fat labelling
- Meat labelling
- Seasonal food bylaw
What Draws Consumers to Particular Dishes?
-
- Key points
-
- Figure 7: Enticements towards particular dishes, May 2008
- Traditional meals should make use of seasonal ingredients
-
- Figure 8: Most popular enticements towards particular dishes, by enticements towards particular dishes, May 2008
- Menu descriptions are important for those who like new and different
-
- Figure 9: Next most popular enticements towards particular dishes, by enticements towards particular dishes, May 2008
What Deters Consumers from Particular Dishes?
-
- Key points
-
- Figure 10: Deterrents from particular dishes, May 2008
- Ingredient and price transparency is important
-
- Figure 11: Most popular deterrents from particular dishes, by deterrents from particular dishes, May 2008
- Customising meals leads to price uncertainty
-
- Figure 12: Next most popular deterrents from particular dishes, by deterrents from particular dishes, May 2008
- Traditionalist dislike posh food descriptions
-
- Figure 13: Most popular deterrents from particular dishes, by enticements towards particular dishes, May 2008
- Visual cues important for house specials
-
- Figure 14: Next most popular deterrents from particular dishes, by enticements towards particular dishes, May 2008
Attitudes Towards Restaurant Meals
-
- Key points
-
- Figure 15: Attitudes towards restaurant meals, May 2008
- Waiters need to be knowledgeable on why the house speciality is so special
-
- Figure 16: Most popular attitudes towards restaurant meals, by enticements towards particular dishes, May 2008
- Spice up on-line menu information
-
- Figure 17: Next most popular attitudes towards restaurant meals, by enticements towards particular dishes, May 2008
- Spontaneous decision makers need clear menus
-
- Figure 18: Most popular attitudes towards restaurant meals, by deterrents from particular dishes, May 2008
- Even simple dishes need to stand out
-
- Figure 19: Next most popular attitudes towards restaurant meals, by deterrents from particular dishes, May 2008
- Adventurous consumers are also spontaneous decision makers
-
- Figure 20: Most popular attitudes towards restaurant meals, by attitudes towards restaurant meals, May 2008
- Review seekers also ask for recommendations in the restaurant
-
- Figure 21: Next most popular attitudes towards restaurant meals, by attitudes towards restaurant meals, May 2008
Menu Flavours – Targeting Opportunities
-
- Key points
-
- Figure 22: Menu flavours target groups, May 2008
- Can’t cook it appeals (21% of respondents, 10.5 million adults)
- Experimenters (10% of respondents, five million adults)
- Spontaneous deciders (29% of respondents, 14.5 million adults)
- Same again (32% of respondents, 16 million adults)
- Tried and tested (8% of respondents, four million adults)
Appendix: What Draws Consumers to Particular Dishes?
-
- Most popular enticements towards particular dishes, by detailed demographics
-
- Figure 23: Most popular enticements towards particular dishes, by detailed demographics, May 2008
- Next most popular enticements towards particular dishes, by detailed demographics
-
- Figure 24: Next most popular enticements towards particular dishes, by detailed demographics, May 2008
Appendix: What Deters Consumers From Particular Dishes?
-
- Most popular deterrents towards particular dishes, by detailed demographics
-
- Figure 25: Most popular deterrents towards particular dishes, by detailed demographics, May 2008
- Next most popular deterrents towards particular dishes, by detailed demographics
-
- Figure 26: Next most popular deterrents towards particular dishes, by detailed demographics, May 2008
Appendix: Attitudes towards Restaurant Meals
-
- Most popular attitudes towards restaurant meals
-
- Figure 27: Most popular attitudes towards restaurant meals, by detailed demographics, May 2008
- Next most popular attitudes towards restaurant meals
-
- Figure 28: Next most popular attitudes towards restaurant meals, by detailed demographics, May 2008
Appendix: Menu Flavours – Targeting Opportunities
-
- Menu flavour target groups, by detailed demographics
-
- Figure 29: Menu flavour target groups, by detailed demographics, May 2008
- Menu flavour target groups, by enticements towards particular dishes
-
- Figure 30: Menu flavour target groups, by enticements towards particular dishes, May 2008
- Menu flavour target groups, by deterrents from particular dishes
-
- Figure 31: Menu flavour target groups, by deterrents from particular dishes, May 2008
- Menu flavour target groups, by attitudes towards restaurant meals
-
- Figure 32: Menu flavour target groups, by attitudes towards restaurant meals, May 2008
Back to top