Table of Contents
Overview
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- What you need to know
- Covered in this Report
- Definitions
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- Figure 1: Definition of low/mid/high MHI groups, by city tier
Executive Summary
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- The market
- More dining out occasions propels growing momentum
- Dining out experiencing stricter regulations
- Foodservice provider testing with retail
- Companies and brands
- Single-source ingredients to deliver authenticity
- Grocerant: a new style providing better freshness
- Innovative restaurants try to blur the lines of different cuisine
- Strategies to tap into children economy
- The consumer
- Sugar becomes the new evil
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- Figure 2: Food intake limitations, May 2018
- Dining out growth driven by young parents
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- Figure 3: Eating out habits, May 2018
- High interest in trying different ethnic food
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- Figure 4: Interest in ethnic food, May 2018
- Detailed information tops diners’ wish list
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- Figure 5: Favourable menu changes, May 2018
- Super fruits become prevalent
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- Figure 6: Superfoods benefits awareness, May 2018
- Nutrition plays a vital role in meat selection
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- Figure 7: Correspondence analysis – Perceptions of different types of meat and seafood, June 2018
- What we think
Issues and Insights
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- Nutrition presentation and acceptance
- The facts
- The implications
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- Figure 8: Examples of colour-coded labelling system, Europe, 2016-17
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- Figure 9: Hunter Gatherer’s Make your own bowl selection, China
- Backlash on over-flavouring
- The facts
- The implications
- Superfoods are not superb in China
- The facts
- The implications
The Market – What You Need to Know
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- Momentum of growth driven by expanded dining out occasions
- Food safety guarded by stricter regulations
- Foodservice provider testing with retail
- Meituan-Dianping releases Chinese version of Michelin Guide
Market Factors
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- More dining out occasions accelerate market growth
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- Figure 10: Consumer expenditure in foodservice, 2012-17
- Foodservice brands’ attempt on retail
- Stricter regulations to ensure confidence over dining out
- International foodies cultivated during outbound travel
- Meituan-Dianping has released Restaurant Guide
Key Players – What You Need to Know
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- Differentiation built with single-source ingredients
- Grocerants offer upgraded freshness
- Experiment with fusion food
- Strategies to tap into children economy
Competitive Strategies
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- Single-source ingredients to deliver authenticity
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- Figure 11: Restaurants with their own source of ingredients, China
- Memory-retrieving food
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- Figure 12: Examples of nostalgic food offerings
- Freshness redefined by grocerants
Innovation Highlights
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- Fusion excitement
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- Figure 13: Examples of fusion food, China
- Figure 14: American-style Chinese food opening outlets in China, 2018
- Mushroom as a label of health
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- Figure 15: Innovation of mushroom in menu, China, 2017
- Design for family
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- Figure 16: Examples of kid-friendly activities hosted by restaurants, China, 2017
The Consumer – What You Need to Know
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- Sugar tops the black list
- Winning young diners with guided choices
- Middle age crisis for nutrition
- Super fruits well received
Dieting Habits
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- Sugar becomes the new evil
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- Figure 17: Food intake limitations, May 2018
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- Figure 18: Percentage limiting intake of sugar and salt, by cities, May 2018
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- Figure 19: New launches having claim on low/no/reduced sugar in categories of juice and yogurt, China, 2013-17
- Good fat and bad fat
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- Figure 20: New launches of food and drink with minus claims, global, 2017
- Less meat for older men
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- Figure 21: Percentage of consumers having tried to limit consumption of red meat, by age and gender, May 2018
Eating Out Habits
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- Satisfied with dining out
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- Figure 22: Eating out habits, May 2018
- Growth driven by post-80s parents
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- Figure 23: Percentage of consumers who ate out more often in the last 6 months, by generation, May 2018
Interest in Foreign Cuisines
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- Consumers are open to trying different ethnic foods
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- Figure 24: Interest in ethnic food, May 2018
- Consumer preference fluctuates
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- Figure 25: Penetration of ethnic food, June 2015 vs May 2018
- Figure 26: Ethnic food have eaten and would like to eat again, by region, May 2018
- Interest in Japanese food remains high
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- Figure 27: Ethnic food have eaten and would like to eat again, May 2018
- Geographic locations affect consumer perception of ethnic cuisines
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- Figure 28: Cross-analysis of ethnic food haven’t eaten but interested in trying, May 2018
Favourable Menu Changes
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- Favour for detailed information
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- Figure 29: Favourable menu changes, May 2018
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- Figure 30: Example of choice of flavour, China
- Winning young diners with guided choices
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- Figure 31: Favourable menu change, by generation, May 2018
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- Figure 32: Cooperation of Michelle guide and Tmall, China, 2018
- Figure 33: Claim of suitable for, China, 2013-17
- Middle age crisis for nutrition
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- Figure 34: Percentage of consumers who are interested in seeing nutritional information on menus, by age, May 2018
- Who are the new bon vivants?
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- Figure 35: Eating out habits – CHAID – Tree output, June 2018
- Methodology
Superfood Awareness
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- Super fruits become prevalent
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- Figure 36: Superfoods benefits awareness, May 2018
- Availability and ease of preparation drive acceptance
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- Figure 37: New launches of juice drinks, by flavour, China, Jan-Aug 2018
- Potential with high income earners and parents
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- Figure 38: Superfoods benefits awareness, by income, May 2018
- Figure 39: Superfoods benefits awareness, by family structure, May 2018
Meat Associations
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- Versatile chicken and premium beef favoured when dining out
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- Figure 40: Correspondence analysis – Perceptions of different types of meat, June 2018
- Figure 41: Perceptions of different types of meat, June 2018
- Methodology
- Unexplored territory of duck dishes
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- Figure 42: Associations with duck, by region, May 2018
- Nutrition plays a vital role in meat selection
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- Figure 43: Consumption per capita of selected meat in selected countries, 2017
- Figure 44: Change of consumption of selected meat in selected countries, by kg/capital, 2017 vs 2016
Meet the Mintropolitans
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- Experienced and critical foreign cuisine diners
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- Figure 45: Ethnic food have eaten and would like to eat again, by consumer classification, May 2018
- Figure 46: Ethnic food have eaten but not interested in eating again, by consumer classification, May 2018
- Higher expectation on detailed ingredient information
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- Figure 47: Favourable menu changes, by consumer classification, May 2018
Appendix – Methodology and Abbreviations
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- Methodology
- Abbreviations
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