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Ethnic Restaurants and Takeaways - UK - February 2020

OVERVIEW
What you need to know
Products covered in this Report
EXECUTIVE SUMMARY
The market
The UK ethnic restaurants and takeaways market was worth £12.6 billion in 2019
Figure 1: UK ethnic restaurants and takeaways market, value sales, 2014-24
The eat-in segment is predicted to have declined by 0.7% in 2019
Figure 2: UK ethnic eat-in restaurants market, value sales, 2014-24
Growth of the takeaway segment has moderated from 7.6% in 2015 to 3.4% in 2019
Figure 3: UK ethnic takeaway/home delivery market, value sales, 2014-24
Companies and brands
Struggling branded chains turn to CVAs
MW Eat: slow but steady wins the race
Figure 4: Outlet numbers of selected ethnic restaurants and takeaways, 2016-19
Vegan menu trends
The rise of virtual brands
Lunchbox schemes
The consumer
Over two thirds of Britons use ethnic restaurants/takeaways
Figure 5: Overall usage, by dietary preferences, November 2019
Chinese and Indian cuisines losing their grip
Figure 6: Annual changes in venues visited/ordered from, November 2018 and November 2019
Under-35s most likely to try all types of ingredients
Figure 7: Impact of ingredients on order likelihood, November 2019
Price is not the most important factor for all
Figure 8: Attitudes towards ethnic restaurants and takeaways, November 2019
The importance of sensory experiences
Figure 9: Motivations to visit an ethnic food restaurant or takeaway, November 2019
What we think
ISSUES AND INSIGHTS
Grappling with sustainability issues
The facts
The implications
Sensory and experience: the theatre of food
The facts
The implications
Pushing the boundaries of what authenticity means
The facts
The implications
THE MARKET – WHAT YOU NEED TO KNOW
The UK ethnic restaurants and takeaways market was worth £12.6 billion in 2019
The eat-in segment is predicted to have declined by 0.7% in 2019
Growth of the takeaway segment has moderated from 7.6% in 2015 to 3.4% in 2019
MARKET SIZE, SEGMENTATION AND FORECAST
Ethnic restaurants and takeaways market driven by convenience
Figure 10: UK ethnic restaurants and takeaways market, value sales, 2014-24
Opportunities for meat-free ethnic cuisines
Figure 11: UK ethnic restaurants and takeaways market, value sales, 2014-24
Eat-in expected to stumble in 2019
Figure 12: UK ethnic eat-in restaurants market, value sales, 2014-24
Eat-in restaurants that do not innovate will struggle
Figure 13: UK ethnic eat-in restaurants market, value sales, 2014-24
The takeaway segment challenged by non-specialists
Figure 14: UK ethnic takeaway/home delivery market, value sales, 2014-24
The takeaway segment will become saturated
Figure 15: UK ethnic takeaway/home delivery market, value sales, 2014-24
Forecast methodology
MARKET DRIVERS
Most people don’t follow any diets…
Figure 16: Types of dietary preferences, November 2019
…but those who do are adventurous…
Figure 17: Experiences trend drivers, by dietary preferences, November 2019
…and thoughtful eaters
Figure 18: Wellbeing trend drivers, by dietary preferences, November 2019
COMPANIES AND BRANDS – WHAT YOU NEED TO KNOW
Struggling branded chains turn to CVAs
Vegan menu trends
The rise of virtual brands
Lunchbox schemes
MARKET SHARE
Delivery spices up ethnic market
Figure 19: Number of Indian vs Chinese restaurants and takeaway outlets, 2014-19
Small but mighty Wagamama
Figure 20: outlet numbers of selected ethnic restaurants and takeaways, 2016-19
Slowing down Turtle Bay
Figure 21: Key financial data for Turtle Bay Restaurants Limited, 2016-19
MW Eat eyes more openings
Figure 22: Key financial data for MW Eat Limited, 2017-19
COMPETITIVE STRATEGIES
The rise of the CVA
Dishoom invests in restaurant design
Capturing the captive audience
Barburrito targets airport diners
Chopstix’s targets lunchtime and delivery
Yo! drops the “Sushi”
LAUNCH ACTIVITY AND INNOVATION
Menu trends
Low-calorie meals
Vegan
Figure 23: Vegan ‘suika’ tuna featuring dehydrated watermelon
Ethnic retail concepts
Ethnic spin on pubs
Pop-ups and collaborations
Figure 24: a pop-up collaboration with Lap-fai Lee, Guan Chua and Sambal Shiok (Holloway Road, London)
“Grocerant”
Figure 25: Examples of in-store supermarkets
Virtual brands
Lunchbox schemes
Figure 26: Example of zero waste tiffin service, by Fooska (London)
THE CONSUMER – WHAT YOU NEED TO KNOW
71% of Britons have eaten in/ordered takeaway from ethnic restaurants or takeaways
Chinese and Indian cuisines losing their grip
Under-35s most likely to try all types of ingredients
Price is not the most important factor for all
Sensory and experience
OVERALL USAGE
Over two-thirds of Britons eat ethnic cuisines out of home
Figure 27: Overall usage, November 2019
More Britons order takeaways than dine in at ethnic restaurants
Figure 28: overall usage of ethnic eateries, November 2019
The rise of plant-based dining
Figure 29: Overall usage, by dietary preferences, November 2019
POPULARITY OF CUISINE TYPES
Chinese and Indian cuisines losing their grip
Figure 30: Annual changes in venues visited/ordered from, November 2018-19
More are likely to order Chinese takeaways
Figure 31: Venues visited/ordered from, November 2019
The rise of lesser-known cuisines
Growing number of people eating in at various types of ethnic restaurants...
Figure 32: Annual changes in repertoire of types of ethnic venues visited to eat in, November 2019
...and ordering from various types of ethnic takeaways
Figure 33: Annual changes in repertoire of types of ethnic venues visited to order takeaway, November 2019
IMPACT OF INGREDIENTS
Under-35s are making thoughtful food choices
Figure 34: Impact of ingredients on order likelihood, November 2019
Under-45s like it hot
EATING OUT ATTITUDES
Diversity and inclusivity
Celebrate cultures through food experiences
More should offer halal options
Figure 35: Attitudes towards ethnic restaurants and takeaways, November 2019
Rewards and punishments that motivate food choices
Charge more for overseas produce
Offer discounts for good deeds
Price is not the most important factor for all
Hygiene first
Support British produce
Value-based pricing
Health considerations
Consider ethnic food and drink when crafting gut health narratives – CHAID Analysis
Figure 36: Ethnic restaurants and takeaways – CHAID – Tree output, November 2019
MOTIVATIONS TO VISIT
A home away from home experience
Figure 37: Motivations to visit an ethnic food restaurant or takeaway, November 2019
Open kitchen showmanship
Figure 38: Examples of open kitchens
Play like a chef
Sharing food versus…
…set menus
The battle between authenticity and familiarity
Buffets versus…
…traditional ethnic dishes
Fermentation takes a long time
Increase accessibility of services
One-stop shop “grocerant” experience
From breakfast on through all the day
Figure 39: Examples of ethnic-inspired breakfast and dessert
Food and drink pairings matter
Figure 40: An example of food and drink pairing, by Wagamama
APPENDIX – DATA SOURCES, ABBREVIATIONS AND SUPPORTING INFORMATION
Abbreviations
Consumer research methodology
CHAID methodology
Figure 41: Ethnic restaurants and takeaways – CHAID – table output, November 2019
APPENDIX – MARKET SIZE AND FORECAST
Forecast methodology
Figure 42: Best- and worst-case forecasts for UK ethnic restaurants and takeaways market, 2019-24
Figure 43: Best- and worst-case forecasts for ethnic eat-in market, 2019-24
Figure 44: Best- and worst-case forecasts for ethnic takeaway/home delivery market, 2019-24

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