Table of Contents
Introduction
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- Definition
- Abbreviations
Executive Summary
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- Market drivers
- Frequency of eating out
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- Figure 1: Frequency of eating out, November 2013
- Consumer confidence
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- Figure 2: Consumer confidence index, January 2007-December 2013
- Food costs continue to rise
- Regulatory issues affect menus
- Meat, fish and poultry trends
- Americanisation of menus
- Ethnic food at restaurants
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- Figure 3: Use of and interest in ethnic food at restaurants, November 2013
- Baked goods/desserts at restaurants
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- Figure 4: Use of and interest in baked goods/desserts at restaurants, November 2013
- The consumer
- Attitudes towards eating out
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- Figure 5: Attitudes towards eating out, November 2013
- What we think
Issues in the Market
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- What products can help operators cater for Britons’ conflicting demands for safe and adventurous dishes?
- How can social media be leveraged to drive footfall?
- What opportunities are there for London food trends outside of the area?
- How can flavour trends help operators tap into the buzz surrounding upcoming events?
Trend Application
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- Pushing side dishes as the main event
- Encouraging more adventurous purchases through online tools
- Old Gold
Market Drivers
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- Key points
- Opportunities to reinvigorate spend per head as consumer confidence continues to recover
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- Figure 6: Consumer confidence index, January 2007-December 2013
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- Figure 7: Consumer spending priorities (after bills), November 2009-November 2013
- Rising food costs prompt menu changes
- Regulatory issues affect menu trends
- A third of adults eat out at least once a week
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- Figure 8: Frequency of eating out, November 2013
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- Figure 9: Trends in the age structure of the UK population, 2008-18
Meat, Fish and Poultry Trends
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- Key points
- Chicken
- Gourmet fried chicken specialists
- Dual product operators
- A growth in ingredient- not dish -specialists
- Pork trends
- Fish trends
- A fish and chip shop renaissance?
- Fish in healthy and on-trend dishes
- Growth in more relaxed fish dishes
- Lobster becomes mainstream
The Americanisation of Menus
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- Key points
- The Americanisation of menus in the wider eating out market
- Burger trends
- Making burgers stand out
- Bun experimentation
- ‘Shock tactics’ in burger buns
- Hotdogs
- French dip rolls
- From burger specialists to a renaissance of American diners…
- …to interest in southern American cuisine…
- …and drinks trends
- 2014 – the year of the smokehouse?
- Seafood dishes highlighted by growing trend towards American dishes
- Americana mania is also driving sandwich trends
- 2014 – a year of the gourmet toastie?
Ethnic Food Trends
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- Key points
- Significant interest in global cuisine
- Specific targeting of different meal occasions
- Asian bars and gastropubs
- The growth of ethnic street food
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- Figure 10: Use of and interest in ethnic food at restaurants, November 2013
- Indian snacks
- Ethnic noodle soups
- Pho
- Ramen
- South American dishes
- Steamed buns
- Global fusion flavours
Baking/Dessert Trends
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- Key points
- Use of and interest in baked goods/desserts at restaurants
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- Figure 11: Use of and interest in baked goods/desserts at restaurants, November 2013
- Regional differences in interest for baked goods
- From grab and go baked treats….
- …to premium baked treats as desserts
- Savoury baked goods
- Hybrid baking – cronuts & duffins
- Global bakery
Attitudes towards Eating Out
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- Key points
- Increasing diners’ enthusiasm for spending on eating out through ‘safe adventure’
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- Figure 12: Attitudes towards eating out, November 2013
- European flavours
- Experimentation within different menu areas
- More interest in adventurous sides than starters
- Sauces can cater for experimentation
- Breakfast moves into new spheres
- Willingness to pay more for tasting platters peaks amongst the 25-34-year-olds
- Sharing concepts remain popular
- Experimentation with service types and eating out concepts
- Adventurous dining has an age bias
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- Figure 13: Selected attitudes towards eating out, by age, November 2013
Appendix – Frequency of Eating Out
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- Figure 14: Frequency of eating out, November 2013
- Figure 15: Frequency of eat in restaurants, by demographics, November 2013
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- Figure 16: Frequency of takeaway/home delivery, by demographics, November 2013
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Appendix – Attitudes towards Eating Out
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- Figure 17: Attitudes towards eating out, November 2013
- Figure 18: Most popular attitudes towards eating out, by demographics, November 2013
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- Figure 19: Next most popular attitudes towards eating out, by demographics, November 2013
- Figure 20: Attitudes towards eating out, by frequency of eat in restaurants, November 2013
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- Figure 21: Attitudes towards eating out, by frequency of takeaway/home delivery, November 2013
- Figure 22: Attitudes towards eating out, by most popular attitudes towards eating out, November 2013
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- Figure 23: Attitudes towards eating out, by next most popular attitudes towards eating out, November 2013
- Figure 24: Use of and interest in ethnic food at restaurants, by most popular attitudes towards eating out, November 2013
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- Figure 25: Use of and interest in ethnic food at restaurants, by next most popular attitudes towards eating out, November 2013
- Figure 26: Use of and interest in baked goods/desserts at restaurants, by most popular attitudes towards eating out, November 2013
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- Figure 27: Use of and interest in baked goods/desserts at restaurants, by next most popular attitudes towards eating out, November 2013
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Appendix – Use of and Interest in Ethnic Food at Restaurants
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- Figure 28: Use of and interest in ethnic food at restaurants, November 2013
- Figure 29: Use of and interest in ethnic food at restaurants – Dosa, by demographics, November 2013
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- Figure 30: Use of and interest in ethnic food at restaurants – Ramen, by demographics, November 2013
- Figure 31: Use of and interest in ethnic food at restaurants – Empanadas, by demographics, November 2013
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- Figure 32: Use of and interest in ethnic food at restaurants – Gyoza, by demographics, November 2013
- Figure 33: Use of and interest in ethnic food at restaurants – Baozi/bao, by demographics, November 2013
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- Figure 34: Use of and interest in ethnic food at restaurants – Bhel puri, by demographics, November 2013
- Figure 35: Use of and interest in ethnic food at restaurants – Pho, by demographics, November 2013
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- Figure 36: Use of and interest in ethnic food at restaurants – Ceviche, by demographics, November 2013
- Figure 37: Use of and interest in ethnic food at restaurants, by frequency of eat in restaurants, November 2013
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- Figure 38: Use of and interest in ethnic food at restaurants, by frequency of takeaway/home delivery, November 2013
- Figure 39: Use of and interest in ethnic food at restaurants, by most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
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- Figure 40: Use of and interest in ethnic food at restaurants, by next most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
- Figure 41: Use of and interest in baked goods/desserts at restaurants, by most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
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- Figure 42: Use of and interest in baked goods/desserts at restaurants, by next most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
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Appendix – Use of and Interest in Baked Goods/Desserts at Restaurants
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- Figure 43: Use of and interest in baked goods/desserts at restaurants, November 2013
- Figure 44: Use of and interest in baked goods/desserts at restaurants – Local speciality, by demographics, November 2013
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- Figure 45: Use of and interest in baked goods/desserts at restaurants – Churros, by demographics, November 2013
- Figure 46: Use of and interest in baked goods/desserts at restaurants – Non-traditional savoury baked goods, by demographics, November 2013
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- Figure 47: Use of and interest in baked goods/desserts at restaurants – Gourmet éclair, by demographics, November 2013
- Figure 48: Use of and interest in baked goods/desserts at restaurants – Cronut, by demographics, November 2013
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- Figure 49: Use of and interest in baked goods/desserts at restaurants – Duffin, by demographics, November 2013
- Figure 50: Use of and interest in baked goods/desserts at restaurants – Alfajors, by demographics, November 2013
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- Figure 51: Use of and interest in baked goods/desserts at restaurants, by frequency of eat in restaurants, November 2013
- Figure 52: Use of and interest in baked goods/desserts at restaurants, by frequency of takeaway/home delivery, November 2013
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- Figure 53: Use of and interest in baked goods/desserts at restaurants, by most popular use of and interest in baked goods/desserts at restaurants – Have ordered, November 2013
- Figure 54: Use of and interest in baked goods/desserts at restaurants, by next most popular use of and interest in baked goods/desserts at restaurants – Have ordered, November 2013
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- Figure 55: Use of and interest in ethnic food at restaurants, by most popular use of and interest in baked goods/desserts at restaurants, November 2013
- Figure 56: Use of and interest in ethnic food at restaurants, by next most popular use of and interest in baked goods/desserts at restaurants, November 2013
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