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
- Confidence holding up but many remain cautious
- Rising costs remain a huge concern
- Low unemployment could boost eating OOH
- ‘One You’ campaign likely to boost healthier choices
- Companies and brands
- Brands setting an ethical example
- New on menus - lighter dishes or snacks
- New retail opportunities
- Promotions that drive re-visits
- The consumer
- More Brits eat in at a restaurant than order a takeaway
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- Figure 1: Participation in eating out, May 2018
- Frequent takeaways on a par with frequent restaurant visits
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- Figure 2: Frequency of eating out, May 2018
- Retirees unfazed by spending squeeze
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- Figure 3: Changes in frequency of eating out-of-home, May 2018
- Reformulating recipes to improve diets
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- Figure 4: Healthy factors to encourage usage, May 2018
- Too expensive for most
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- Figure 5: Attitudes towards eating out, May 2018
- Opportunities to target over-45s and rare users
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- Figure 6: Interest in eating out concepts, May 2018
- What we think
Issues and Insights
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- Visits are driven mostly by discounts
- The facts
- The implications
- So, what makes eating out special?
- The facts
- The implications
- How do chains win back customers?
- The facts
- The implications
The Market – What You Need to Know
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- Confidence holding up but consumers remain cautious
- Rising costs put pressure on operators
- UK unemployment could boost eating OOH
- OOH meals less appealing to ageing population
- ‘One You’ campaign aims to switch diners on to healthier eating
Market Drivers
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- Confidence holding up but many remain cautious
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- Figure 7: Trends in how respondents would describe their financial situation, June 2009-June 2018
- Rising costs continue to put pressure on operators
- Business rates
- National Living Wage and National Minimum Wage
- UK unemployment levels remain low
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- Figure 8: Employment and unemployment, by gender, 2012-22
- OOH meals less appealing to ageing population
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- Figure 9: Change in age structure of the UK population, 2012-17 and 2017-22
- Britain’s new diet goals
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- Figure 10: Attitudes towards eating out, by healthy factors to encourage usage, May 2018
- Deposit return scheme
Companies and Brands – What You Need to Know
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- Brands setting an ethical example
- New on menus - lighter dishes or snacks
- New retail opportunities
- Promotions that drive re-visits
Launch Activity and Innovation
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- Moral brands
- E-bikes for food deliveries
- Paperless digital billing
- Plastic free eateries
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- Figure 11: Food packaging made from recycled material, by Vegware
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- Figure 12: Reusable coffee cups and takeaway containers made from rice husk by Eco to go™
- Commitment to food hygiene
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- Figure 13: Trend in selected food attitudes, April 2016-November 2017
- Menu focus
- Lighter dishes or snacks
- Opportunities in retail
- Start-up trials
- Food courts and food hubs
- Partnerships
- Self-serve stations
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- Figure 14: Example of a self-serve drinks bar
- Using promotional activities to build engagement
- Gaming
- Discounts
- Loyalty
- Cash back
The Consumer – What You Need to Know
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- More Brits eat in at a restaurant than order a takeaway
- Frequent takeaways on a par with frequent restaurant visits
- Retirees appear unfazed by spending squeeze
- Reformulating recipes to improve diets
- Too expensive for most
- Opportunities to target over-45s and rare users
Participation in Eating Out
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- Restaurant visits lead in terms of frequency of use
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- Figure 15: Participation in eating out, May 2018
Frequency of Eating Out
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- Frequent takeaways on a par with frequent restaurant visits
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- Figure 16: Frequency of eating out, May 2018
- Out-of-home meals are a rare treat for over-45s
Changes in Frequency of Usage
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- Core groups are boosting out-of-home sales
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- Figure 17: Changes in frequency of eating out-of-home, May 2018
- Retirees appear unfazed by spending squeeze
- Consumers with a tight budget have cut back on out-of-home spending
Healthy Factors to Encourage Usage
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- Industry steps up efforts to tackle growing obesity levels
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- Figure 18: Healthy factors to encourage usage, May 2018
- Plant-based eating grows in popularity
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- Figure 19: Trends in healthy food factors, April 2016-November 2017
- Reformulating recipes to improve diets
- Majority of diners do not embrace free-from products
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- Figure 20: Trend in selected food attitudes, April 2016-November 2017
- Affluent diners are drawn to natural produce
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- Figure 21: Attitudes towards eating out, by healthy factors to encourage usage, May 2018
Attitudes towards Eating Out
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- Seasonal and aspirational menus likely to prompt repeat visits
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- Figure 22: Attitudes towards eating out, May 2018
- Chains are trusted by under-45s when in an unfamiliar place
- Targeting opportunities around value
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- Figure 23: Attitudes towards eating out, by healthy factors to encourage usage, May 2018
- Potential for independents to reign the market
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- Figure 24: Attitudes towards eating out, by healthy factors to encourage usage, May 2018
- Big spenders drive demand for sustainable packaging – CHAID analysis
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- Figure 25: Eating Out: The Decision Making Process – CHAID – Tree output, May 2018
Interest in Eating Out Concepts
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- Opportunities to target over-45s and rare users
- …with options to customise their own meals
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- Figure 26: Interest in eating out concepts, May 2018
- …fixed-price set menus
- …and all-you-can-eat
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- Figure 27: Interest in eating out concepts, by changes in frequency of eating in at restaurants, May 2018
- Opportunities to retain core customers
- …with loyalty schemes
- …and meal deals
- Power sockets can help increase dwell time
Appendix – Data Sources, Abbreviations and Supporting Information
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- Abbreviations
- Consumer research methodology
- CHAID Methodology
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- Figure 28: Eating Out: The Decision Making Process – CHAID – Table output, May 2018
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