Table of Contents
Introduction
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- Definition
- Abbreviations
Executive Summary
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- Meat-related Trends
- Ethnic Flavour Trends
- Baking/Dessert Trends
- Non-Alcoholic Drink Trends
- Tableware Trends
- The consumer
- Usage of and interest in European restaurants
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- Figure 1: Usage of and interest in European restaurants, April 2012
- Attitudes towards ordering in restaurants
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- Figure 2: Attitudes towards ordering in restaurants, April 2012
- Menu deterrents
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- Figure 3: Menu deterrents, April 2012
- Usage of and interest in food menu enticements
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- Figure 4: Use of and interest in food menu enticements, April 2012
- Usage of and interest in drinks menu enticements
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- Figure 5: Usage of and interest in drinks menu enticements, April 2012
- What we think
Issues in the Market
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- How can operators counteract the decline of the three course meal?
- How can drinks menus combat falling usage in the on-trade?
- How can operators use the internet to drive interest in their dishes?
- What role can innovative dishes play in helping venues drive footfall?
Future Opportunities
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- Promoting niche concepts
- Putting the ‘experience’ back into the ‘eating out experience’
- Faux Food Future
Broader Market Environment
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- Key points
- Low consumer confidence sees menu development react
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- Figure 6: GfK NOP Consumer Confidence Index, monthly, January 2007-April 2012
- Low-cost comfort food
- Pressure on breakfast and lunch catering
- Adventurous flavours, familiar formats
- Treat purchasing habits persist
- Continued demand for justifiable luxury
- Demographic trends: constraints and opportunities
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- Figure 7: Trends in the age structure of the UK population, 2007-17
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- Figure 8: Forecast adult population trends, by lifestage, 2007-17
Meat-related Trends
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- Key points
- British food trends
- Acceptance, accessibility and popularisation of offal
- Historical British concepts
- Summer of patriotism 2012
- Single meat or limited menus
- Growth potential of poultry
- Meat: demographic targeting
- Widening menu breadth
- Interactivity
- The resurgence of American BBQ food
- Continuing evolution of the burgers
- Gourmet concepts
- Sliders, ‘burger flights’ and meatballs
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- Figure 9: Use of and interest in sliders/mini burgers, by age and region, April 2012
- American-style
- Handheld concepts
Ethnic Flavour Trends
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- Key points
- Growth in ethnic NPD in home
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- Figure 10: Change in usage* of ready meals, by type (in ascending order of usage with the most used first), percentage point change, 2007-11
- Figure 11: Change in types of other cooking sauces (excluding pasta sauce) used (in ascending order of usage with most used first), percentage point change, 2007-11
- Ethnic flavour trends out of home
- Service formats
- Cuisine trends
Baking/Dessert Trends
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- Key points
- As three course meals decline, dessert menus have to adapt
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- Figure 12: Courses ordered, May 2011
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- Figure 13: Use of and interest in mini desserts/sharing platters, by age and region, April 2012
- Balancing the demand for ‘safe bets’ with the rising tide of ‘recession fatigue’
- Afternoon tea trends
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- Figure 14: Use of and interest in afternoon/cream teas, by age and region, April 2012
- Global baking trends
Non-alcoholic Drinks Trends
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- Key points
- In home soft drinks trends
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- Figure 15: Types of ready to drink fruit/vegetable juices and smoothies used most, (in order of ascending usage with largest first), by percentage point change in usage, 2008-11
- Opportunities for carbonates
- Soft drinks – children
- Hot drinks trends – learning from retailers
Tableware Trends
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- Key points
- Using tableware to create perceived added value
- Innovative bar ware
- … and garnishes
- High cost, low volume, statement menu options
- The ‘theatre’ of baking
Restaurants Visited
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- Key points
- Despite tough market conditions, Britain is still a nation of pub lovers
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- Figure 16: Restaurants visited (eaten in), April 2012
- Usage of and interest in European restaurants
- Spanish dominates the mainstream, but recent media attention has been on niche cuisine types such as Scandinavian
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- Figure 17: Usage of and interest in European restaurants, April 2012
- Spanish/tapas
- Greek/Turkish
- French
- German
- Belgian
- Scandinavian (eg Norwegian, Swedish)
- Polish
- Russian
Attitudes Towards Ordering in Restaurants
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- Key points
- Diners are not focused on lowest cost but will trade down in areas where they can’t see the added value
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- Figure 18: Attitudes towards ordering in restaurants, April 2012
- Faster-paced lifestyles have led to shorter more casual dining occasions
- Young diners looking for familiarity, parents for a treat whilst affluence breeds confidence in more adventurous dish choices
- Over-optioned consumers and those that see value in big plate servings
- The youth market is the most price sensitive
Menu Deterrents
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- Key points
- Balancing menu description length
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- Figure 19: Menu deterrents, April 2012
- Importance of differentiation from in-home options
Use of and Interest in Food Menu Enticements
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- Key points
- Cyclical food fashion
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- Figure 20: Use of and interest in food menu enticements, April 2012
- You eat with your eyes
- Opportunities for reviving the cheeseboard
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- Figure 21: Agreement with the statement ‘I often eat fresh cheese’, 2003-11
- Main sharing dishes appeal to families
- Sharing concepts spark the most interest among under-35s
- Half and half mains interest 45-54s
- Youth market more receptive of alternative service formats
- Pizza by the slice
- Sliders (eg mini burgers)
- Interactive dishes (eg fondue, flambé at the table, cook your own steak at the table eg on a hot rock)
Use of and Interest in Drinks Menu Enticements
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- Key points
- Low consumer confidence damaging their propensity to spend
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- Figure 22: Agreement with selected lifestyle statements about paying for alcohol, 2003-11
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- Figure 23: Types of bottled wine drunk most often, (in ascending order of usage with most popular used first), by percentage point change, 2008-11
- Use of and interest in drinks menu enticements
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- Figure 24: Use of and interest in drinks menu enticements, April 2012
- Wine/beer/food matching
- Dessert-flavoured cocktails
- Wine flights
- Beer paddles
- Skinny cocktails
Menu Flavours Targeting Opportunities
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- Key points
- Menu flavours target groups
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- Figure 25: Menu flavours target groups, April 2012
- Playing It Safe (21% of diners)
- Young Entertainment Enthusiasts (13% of diners)
- Value for Money Foodies (15% of diners)
- Cheeseboard Urbanites (32% of diners)
- Older Special Occasion Diners (19% of diners)
Appendix – Restaurants Visited
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- Figure 26: Restaurants visited (eaten in), April 2012
- Figure 27: Most popular restaurants visited (eaten in), by detailed demographics, April 2012
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- Figure 28: Next most popular restaurants visited (eaten in), by detailed demographics, April 2012
- European restaurants visited
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- Figure 29: European restaurants visited, April 2012
- Figure 30: Usage of Spanish/tapas and Greek/Turkish restaurants, by detailed demographics, April 2012
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- Figure 31: Usage of French and German restaurants, by detailed demographics, April 2012
- Figure 32: Usage of Belgian and Polish restaurants, by detailed demographics, April 2012
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- Figure 33: Usage of Scandinavian and Russian restaurants, by detailed demographics, April 2012
- Figure 34: Social networking sites visited and frequency, by European restaurants visited, April 2012
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- Figure 35: Attitudes towards ordering in restaurants, by European restaurants visited, April 2012
- Figure 36: Menu deterrents, by European restaurants visited, April 2012
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- Figure 37: Grocery shopping habits, by European restaurants visited, April 2012
- Figure 38: Health and healthy lifestyles, by European restaurants visited, April 2012
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- Figure 39: Cooking and eating habits, by European restaurants visited, April 2012
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Appendix – Attitudes Towards Ordering in Restaurants
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- Figure 40: Attitudes towards ordering in restaurants, April 2012
- Figure 41: Most popular attitudes towards ordering in restaurants, by detailed demographics, April 2012
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- Figure 42: Next most popular attitudes towards ordering in restaurants, by detailed demographics, April 2012
- Figure 43: Attitudes towards ordering in restaurants, by most popular attitudes towards ordering in restaurants, April 2012
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- Figure 44: Attitudes towards ordering in restaurants, by next most popular attitudes towards ordering in restaurants, April 2012
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Appendix – Menu Deterrents
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- Figure 45: Most popular menu deterrents, by detailed demographics, April 2012
- Figure 46: Next most popular menu deterrents, by detailed demographics, April 2012
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Appendix – Use of and Interest in Food Menu Enticements
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- Figure 47: Use of and interest in food menu enticements, April 2012
- Figure 48: Use of and interest in a dessert from a trolley/display and afternoon tea/cream teas, by detailed demographics, April 2012
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- Figure 49: Use of and interest in sharing boards/antipasti and cheese from a selection, by detailed demographics, April 2012
- Figure 50: Use of and interest in main sharing dishes and mini desserts/sharing dessert platters, by detailed demographics, April 2012
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- Figure 51: Use of and interest in pizza by the slice and half/half mains, by detailed demographics, April 2012
- Figure 52: Use of and interest in interactive dishes and sliders, by detailed demographics, April 2012
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- Figure 53: Social networking sites visited and frequency, by menu enticements used, April 2012
- Figure 54: Social networking sites visited and frequency, by menu enticements used, April 2012 (continued)
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- Figure 55: Use of and interest in food menu enticements, by frequency of eating out, April 2012
- Figure 56: Use of and interest in food menu enticements, by most popular reason for eating out, April 2012
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- Figure 57: Use of and interest in food menu enticements, by next most popular reason for eating out, April 2012
- Figure 58: Use of and interest in food menu enticements, by most popular places where eat in, April 2012
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- Figure 59: Use of and interest in food menu enticements, by next most popular places where eat in, April 2012
- Figure 60: Use of and interest in food menu enticements, by most popular european restaurants visited, April 2012
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- Figure 61: Use of and interest in food menu enticements, by most popular European restaurants visited, April 2012
- Figure 62: Use of and interest in food menu enticements, by attitudes towards ordering in restaurants, April 2012
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- Figure 63: Use of and interest in food menu enticements, by attitudes towards ordering in restaurants, April 2012 (continued)
- Figure 64: Use of and interest in food menu enticements, by use of drinks menu enticements, April 2012
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Appendix – Use of and Interest in Drinks Menu Enticements
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- Figure 65: Use of and interest in drinks menu enticements, April 2012
- Figure 66: Use of and interest in a glass of wine recommended with the dish ordered and type of beer recommended, by detailed demographics, April 2012
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- Figure 67: Use of and interest in dessert-flavoured cocktails and wine flights, by detailed demographics, April 2012
- Figure 68: Use of and interest in beer paddles and skinny cocktails, by detailed demographics, April 2012
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- Figure 69: Use of and interest in food menu enticements, by frequency of eating out, April 2012
- Figure 70: Use of and interest in food menu enticements, by most popular reason for eating out, April 2012
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- Figure 71: Use of and interest in food menu enticements, by next most popular reason for eating out, April 2012
- Figure 72: Use of and interest in food menu enticements, by most popular places where eat in, April 2012
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- Figure 73: Use of and interest in food menu enticements, by next most popular places where eat in, April 2012
- Figure 74: Use of and interest in food menu enticements, by most popular european restaurants visited, April 2012
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- Figure 75: Use of and interest in food menu enticements, by next most popular european restaurants visited, April 2012
- Figure 76: Use of and interest in food menu enticements, by most popular attitudes towards ordering in restaurants, April 2012
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- Figure 77: Use of and interest in food menu enticements, by next most popular attitudes towards ordering in restaurants, April 2012
- Figure 78: Use of and interest in food menu enticements, by most popular use of and interest in drinks menu enticements, April 2012
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- Figure 79: Use of and interest in food menu enticements, by next most popular use of and interest in drinks menu enticements, April 2012
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Appendix – Menu Flavours Targeting Opportunities
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- Figure 80: Target groups, by detailed demographics, April 2012
- Figure 81: Attitudes towards ordering in restaurants, by target groups, April 2012
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- Figure 82: Menu deterrents, by target groups, April 2012
- Figure 83: Social networking sites visited and frequency, by target groups, April 2012
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- Figure 84: Frequency of eating out by target groups, April 2012
- Figure 85: Reason for eating out, by target groups, April 2012
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- Figure 86: Venues visited, by target groups, April 2012
- Figure 87: European restaurants visited, by target groups, April 2012
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- Figure 88: Use of and interest in food menu enticements, by target groups, April 2012
- Figure 89: Use of and interest in drinks menu enticements, by target groups, April 2012
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