Table of Contents
Overview
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- What you need to know
- Covered in this Report
Executive Summary
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- The market
- Pressure mounts on the out-of-home sector
- Companies and brands
- Vegan options
- New retail ranges
- The consumer
- Nine in 10 Brits eat out-of-home
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- Figure 1: Overall usage by dining occasions, October 2018
- Most Brits are meat eaters
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- Figure 2: Correspondence analysis of meal occasions by food types, October 2018
- Close link between low-calorie items and healthier dishes
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- Figure 3: Key menu trends, October 2018
- A healthy balanced meal is a key trend for 2019
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- Figure 4: Attitudes towards menu trends, October 2018
- Most have a negative view of vegan meals
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- Figure 5: Perceptions of vegan meals, October 2018
- Provide information on nutrition, ingredients, and allergens
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- Figure 6: Interest in menu labelling, October 2018
- Scope for restaurants to launch own-brand retail ranges
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- Figure 7: Interest in restaurant-branded products, October 2018
- What we think
Issues and Insights
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- A healthy balanced meal is a key trend for 2019
- The facts
- The implications
- Will operators lose custom by not catering for vegans?
- The facts
- The implications
- Can restaurants launch own-brand retail ranges?
- The facts
- The implications
The Market – What You Need to Know
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- Pressure mounts on the out-of-home sector
- Healthy eating
- Sustainability
- Ethical trading
Market Drivers
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- Healthy eating
- Calorie content reduction
- Sugar reduction targets
- Salt reduction targets
- Clear labelling
- Allergen information
- Calorie information
- Food hygiene information
- Ethical trading
- Pay
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- Figure 8: NMW and NLW rates
- £30,000 salary cap on foreign workers
- Tipping
- Sustainability and environment
- Waste
- Animal welfare
- Labour calls for foie gras ban
Companies and Brands – What You Need to Know
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- Vegan options
- New retail ranges
Launch Activity and Innovation
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- Vegan options
- Plant-based milk
- Full dining experience
- Meat-free stores
- Meat-free food markets
- New retail ranges
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- Figure 9: New restaurant-branded retail ranges
The Consumer – What You Need to Know
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- 93% of Britons eat out-of-home
- Most Brits are meat eaters
- A healthy balanced meal is a key
- Close link between low-calorie items and healthier dishes
- Consumers are more likely to have a negative view of vegan meals
- Provide information on nutrition, ingredients, and allergens
- Scope for restaurants to launch own-brand retail ranges
Participation in Eating Out
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- More than nine in 10 Brits eat out
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- Figure 10: Overall participation in eating out, October 2018
- Lunch and dinner are the most common meal occasions
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- Figure 11: Overall usage by dining occasions, October 2018
- Breakfast and brunch led by full-time workers and young families
Food Types by Meal Occasion
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- Most Brits are meat eaters
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- Figure 12: Correspondence analysis of meal occasions by food types, October 2018
- Figure 13: Correspondence analysis of meal occasions by food types, October 2018
- Breads and cereals are breakfast mainstays
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- Figure 14: Breakfast food types, October 2018
- Brunch is still a city-based dining occasion
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- Figure 15: Brunch food types, October 2018
- Women eat a wide range of foods for lunch
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- Figure 16: Lunch food types, October 2018
- Older dinners slant towards a paleo diet for dinner
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- Figure 17: Dinner food types, October 2018
Key Menu Trends
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- Men lean on dishes with functional benefits
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- Figure 18: Key menu trends, October 2018
- “Clean” eaters care about ethical sourcing
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- Figure 19: Key menu trends (any rank), by key menu trends (any rank), October 2018
- Close link between low-calorie items and healthier dishes
Attitudes towards Menu Trends
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- Older diners will turn to staff for their expert knowledge
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- Figure 20: Attitudes towards menu trends, October 2018
- Small-plates fail to grip Younger Millennials
- More prefer their own meal than dishes designed to share
- Ethically-sourced and all-natural vegan dishes preferred
- Calorie-conscious diners will appreciate calorie labelling
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- Figure 21: Attitudes towards menu trends, by key menu trends (any rank), October 2018
- More needs to be done to normalise eating edible food waste
- Women who brunch most interested in a balanced meal – CHAID Analysis
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- Figure 22: Attitudes towards menu trends – CHAID – Tree output, October 2018
Perceptions of Vegan Meals
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- Consumers are more likely to have a negative view of vegan meals
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- Figure 23: Perceptions of vegan meals, October 2018
- City-dwellers want healthy convenience
- One in four Brits link veganism to being ethical
Interest in Menu Labelling
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- Make a good start in providing information on nutrition, ingredients, and allergens
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- Figure 24: Interest in menu labelling, October 2018
- Serving size information appeals to all
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- Figure 25: Nutrition information of a hot chocolate drink by Costa Coffee
- Health claims appeal to busy city lives
- Baby Boomers care most about provenance
Interest in Restaurant-Branded Products
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- More than half bought condiments or dressings...
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- Figure 26: Interest in restaurant-branded products, October 2018
- …and more than half bought cooking sauces or marinades
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- Figure 27: Examples of restaurant-branded products launched in the UK
- Almost half have bought seasonings or stocks…
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- Figure 28: Examples of chef-branded products launched in the UK
- …and almost half have bought chilled or frozen ready meals
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- Figure 29: Examples of chef/restaurant-branded products launched in the UK
- Further potential for branded fresh produce
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- Figure 30: Examples of chef-branded products launched in the UK
Appendix – Data Sources, Abbreviations, and Supporting Information
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- Abbreviations
- Consumer research methodology
- CHAID analysis methodology
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- Figure 31: Attitudes towards menu trends – CHAID – table output, October 2018
- Correspondence analysis methodology
- Methodology
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