Table of Contents
Overview
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- What you need to know
- Products covered in this Report
Executive Summary
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- The market
- Potential to target the over-55s
- Potential to target parents of under-15s
- 8% of UK diners would be interested in halal/kosher products
- Menu trends
- Global fusion
- More plant-based options
- Interest in spicy foods
- Demand for non-traditional ingredients
- Flat top becomes a buzzword
- The consumer
- Two in five adults eat out two to three times a month or more
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- Figure 1: Frequency of eating out, October 2016
- British cuisine most favoured cuisine of all
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- Figure 2: Interest in cuisine types, October 2016
- Demand for British ingredients
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- Figure 3: Qualities worth paying more for, October 2016
- Diners want to indulge in desserts but also want to control the portion sizes
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- Figure 4: Attitudes towards eating out, October 2016
- Gluten-free options reach the widest possible market
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- Figure 5: Interest in menu options, October 2016
- Diners want hot foods for lunch
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- Figure 6: Behaviours towards eating out, October 2016
- What we think
Issues and Insights
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- Consumers need additional reasons to visit
- The facts
- The implications
- British ingredients in demand
- The facts
- The implications
- Diners want customisable desserts
- The facts
- The implications
The Market – What You Need to Know
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- A rise in prices
- A rise in non-UK-born population
- Potential to target over-55s and parents
- Operators move towards being cashless
- Global tastes can offer standout
- Middle Eastern flavours influence menus
Market Drivers
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- Eating out remains a key discretionary spending area
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- Figure 7: Selected consumer spending priorities (after bills), November 2009-16
- Potential to target over-55s and parents of under-14s
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- Figure 8: Trends in the age structure of the UK population, 2011-16 and 2016-21
- Brexit fears driving up food costs
- Rising business rates could temper growth in prime cities
- Further rises in National Living Wage pose a challenge
- Pressure from Secretary of State for Health to make food portions less sweet or smaller
- Operators move towards being cashless
- Non-UK-born population has grown
- Shortage of skilled chefs threatens the survival of ethnic restaurants
Menu Trends
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- Global tastes can offer standout
- Middle Eastern flavours to influence menus
- Plant-based cooking takes the spotlight off meat
- Spicy foods – The hot ticket
- Mexican food enters mainstream
- Diners interested in non-traditional ingredients
- Cooking appliances make a venue more appealing
- Reducing sugar content
- Hot foods to increase grab-and-go usage
- Healthier options bolster sales
The Consumer – What You Need to Know
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- Parents of under-13s more likely to eat out or order home delivery
- Over-45s are driving growth in mainstream cuisines
- Less mainstream cuisines driven by younger diners
- Gluten-free ingredients can reach widest market
Frequency of Eating Out
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- Two in five adults eat out/order home delivery two to three times a month or more
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- Figure 9: Frequency of eating out, October 2016
- Home delivery on the rise
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- Figure 10: Frequency of ordering a takeaway/home delivery, 2015 and 2016
- Parents of under-13s more likely order home delivery
Interest in Cuisine Types
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- British cuisine continues to dominate
- Extensive presence of ethnic restaurants helps drive interest
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- Figure 11: Interest in cuisine types, October 2016
- Over-45s are driving growth in mainstream cuisines
- Less mainstream cuisines driven by younger diners
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- Figure 12: Interest in cuisine types, by gender and age, October 2016
Qualities Worth Paying More For
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- British ingredients in demand
- Limited interest in special features
- Young men and Londoners are drawn to wild ingredients
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- Figure 13: Qualities worth paying more for, October 2016
Attitudes towards Eating Out
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- Desserts deemed a special treat regardless of sugar content
- Two in three consumers would like food operators to support local producers
- Restaurants can influence consumer choices
- Half of sit-down diners want leisure experiences
- Consumers are willing to pay more for handmade ingredients
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- Figure 14: Attitudes towards eating out, October 2016
Interest in Menu Options
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- Using gluten-free ingredients to reach widest possible market
- Global flavours continue to take root
- Natural salt alternatives appeal to urbanites
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- Figure 15: Interest in menu options, October 2016
Behaviours towards Eating Out
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- Demand for hot food heats up
- Seven out of 10 diners do not take food photos for social media
- Tasting menus are now ubiquitous in the eating out sector
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- Figure 16: Behaviours towards eating out, October 2016
Appendix – Data Sources, Abbreviations and Supporting Information
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- Data sources
- Consumer research
- Abbreviations
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