Menu Flavours - UK - January 2014

INTRODUCTION
Definition
Abbreviations
EXECUTIVE SUMMARY
Market drivers
Frequency of eating out
Figure 1: Frequency of eating out, November 2013
Consumer confidence
Figure 2: Consumer confidence index, January 2007-December 2013
Food costs continue to rise
Regulatory issues affect menus
Meat, fish and poultry trends
Americanisation of menus
Ethnic food at restaurants
Figure 3: Use of and interest in ethnic food at restaurants, November 2013
Baked goods/desserts at restaurants
Figure 4: Use of and interest in baked goods/desserts at restaurants, November 2013
The consumer
Attitudes towards eating out
Figure 5: Attitudes towards eating out, November 2013
What we think
ISSUES IN THE MARKET
What products can help operators cater for Britons’ conflicting demands for safe and adventurous dishes?
How can social media be leveraged to drive footfall?
What opportunities are there for London food trends outside of the area?
How can flavour trends help operators tap into the buzz surrounding upcoming events?
TREND APPLICATION
Pushing side dishes as the main event
Encouraging more adventurous purchases through online tools
Old Gold
MARKET DRIVERS
Key points
Opportunities to reinvigorate spend per head as consumer confidence continues to recover
Figure 6: Consumer confidence index, January 2007-December 2013
Figure 7: Consumer spending priorities (after bills), November 2009-November 2013
Rising food costs prompt menu changes
Regulatory issues affect menu trends
A third of adults eat out at least once a week
Figure 8: Frequency of eating out, November 2013
Figure 9: Trends in the age structure of the UK population, 2008-18
MEAT, FISH AND POULTRY TRENDS
Key points
 CHICKEN
Gourmet fried chicken specialists
Dual product operators
A growth in ingredient- not dish -specialists
 PORK TRENDS
 FISH TRENDS
A fish and chip shop renaissance?
Fish in healthy and on-trend dishes
Growth in more relaxed fish dishes
Lobster becomes mainstream
THE AMERICANISATION OF MENUS
Key points
 THE AMERICANISATION OF MENUS IN THE WIDER EATING OUT MARKET
Burger trends
Making burgers stand out
Bun experimentation
‘Shock tactics’ in burger buns
Hotdogs
French dip rolls
 FROM BURGER SPECIALISTS TO A RENAISSANCE OF AMERICAN DINERS…
…to interest in southern American cuisine…
…and drinks trends
2014 – the year of the smokehouse?
Seafood dishes highlighted by growing trend towards American dishes
Americana mania is also driving sandwich trends
2014 – a year of the gourmet toastie?
ETHNIC FOOD TRENDS
Key points
Significant interest in global cuisine
Specific targeting of different meal occasions
Asian bars and gastropubs
The growth of ethnic street food
Figure 10: Use of and interest in ethnic food at restaurants, November 2013
Indian snacks
Ethnic noodle soups
Pho
Ramen
South American dishes
Steamed buns
Global fusion flavours
BAKING/DESSERT TRENDS
Key points
Use of and interest in baked goods/desserts at restaurants
Figure 11: Use of and interest in baked goods/desserts at restaurants, November 2013
Regional differences in interest for baked goods
From grab and go baked treats….
…to premium baked treats as desserts
Savoury baked goods
Hybrid baking – cronuts & duffins
Global bakery
ATTITUDES TOWARDS EATING OUT
Key points
Increasing diners’ enthusiasm for spending on eating out through ‘safe adventure’
Figure 12: Attitudes towards eating out, November 2013
European flavours
Experimentation within different menu areas
More interest in adventurous sides than starters
Sauces can cater for experimentation
Breakfast moves into new spheres
Willingness to pay more for tasting platters peaks amongst the 25-34-year-olds
Sharing concepts remain popular
Experimentation with service types and eating out concepts
Adventurous dining has an age bias
Figure 13: Selected attitudes towards eating out, by age, November 2013
APPENDIX – FREQUENCY OF EATING OUT
Figure 14: Frequency of eating out, November 2013
Figure 15: Frequency of eat in restaurants, by demographics, November 2013
Figure 16: Frequency of takeaway/home delivery, by demographics, November 2013
APPENDIX – ATTITUDES TOWARDS EATING OUT
Figure 17: Attitudes towards eating out, November 2013
Figure 18: Most popular attitudes towards eating out, by demographics, November 2013
Figure 19: Next most popular attitudes towards eating out, by demographics, November 2013
Figure 20: Attitudes towards eating out, by frequency of eat in restaurants, November 2013
Figure 21: Attitudes towards eating out, by frequency of takeaway/home delivery, November 2013
Figure 22: Attitudes towards eating out, by most popular attitudes towards eating out, November 2013
Figure 23: Attitudes towards eating out, by next most popular attitudes towards eating out, November 2013
Figure 24: Use of and interest in ethnic food at restaurants, by most popular attitudes towards eating out, November 2013
Figure 25: Use of and interest in ethnic food at restaurants, by next most popular attitudes towards eating out, November 2013
Figure 26: Use of and interest in baked goods/desserts at restaurants, by most popular attitudes towards eating out, November 2013
Figure 27: Use of and interest in baked goods/desserts at restaurants, by next most popular attitudes towards eating out, November 2013
APPENDIX – USE OF AND INTEREST IN ETHNIC FOOD AT RESTAURANTS
Figure 28: Use of and interest in ethnic food at restaurants, November 2013
Figure 29: Use of and interest in ethnic food at restaurants – Dosa, by demographics, November 2013
Figure 30: Use of and interest in ethnic food at restaurants – Ramen, by demographics, November 2013
Figure 31: Use of and interest in ethnic food at restaurants – Empanadas, by demographics, November 2013
Figure 32: Use of and interest in ethnic food at restaurants – Gyoza, by demographics, November 2013
Figure 33: Use of and interest in ethnic food at restaurants – Baozi/bao, by demographics, November 2013
Figure 34: Use of and interest in ethnic food at restaurants – Bhel puri, by demographics, November 2013
Figure 35: Use of and interest in ethnic food at restaurants – Pho, by demographics, November 2013
Figure 36: Use of and interest in ethnic food at restaurants – Ceviche, by demographics, November 2013
Figure 37: Use of and interest in ethnic food at restaurants, by frequency of eat in restaurants, November 2013
Figure 38: Use of and interest in ethnic food at restaurants, by frequency of takeaway/home delivery, November 2013
Figure 39: Use of and interest in ethnic food at restaurants, by most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
Figure 40: Use of and interest in ethnic food at restaurants, by next most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
Figure 41: Use of and interest in baked goods/desserts at restaurants, by most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
Figure 42: Use of and interest in baked goods/desserts at restaurants, by next most popular use of and interest in ethnic food at restaurants – Have ordered, November 2013
APPENDIX – USE OF AND INTEREST IN BAKED GOODS/DESSERTS AT RESTAURANTS
Figure 43: Use of and interest in baked goods/desserts at restaurants, November 2013
Figure 44: Use of and interest in baked goods/desserts at restaurants – Local speciality, by demographics, November 2013
Figure 45: Use of and interest in baked goods/desserts at restaurants – Churros, by demographics, November 2013
Figure 46: Use of and interest in baked goods/desserts at restaurants – Non-traditional savoury baked goods, by demographics, November 2013
Figure 47: Use of and interest in baked goods/desserts at restaurants – Gourmet éclair, by demographics, November 2013
Figure 48: Use of and interest in baked goods/desserts at restaurants – Cronut, by demographics, November 2013
Figure 49: Use of and interest in baked goods/desserts at restaurants – Duffin, by demographics, November 2013
Figure 50: Use of and interest in baked goods/desserts at restaurants – Alfajors, by demographics, November 2013
Figure 51: Use of and interest in baked goods/desserts at restaurants, by frequency of eat in restaurants, November 2013
Figure 52: Use of and interest in baked goods/desserts at restaurants, by frequency of takeaway/home delivery, November 2013
Figure 53: Use of and interest in baked goods/desserts at restaurants, by most popular use of and interest in baked goods/desserts at restaurants – Have ordered, November 2013
Figure 54: Use of and interest in baked goods/desserts at restaurants, by next most popular use of and interest in baked goods/desserts at restaurants – Have ordered, November 2013
Figure 55: Use of and interest in ethnic food at restaurants, by most popular use of and interest in baked goods/desserts at restaurants, November 2013
Figure 56: Use of and interest in ethnic food at restaurants, by next most popular use of and interest in baked goods/desserts at restaurants, November 2013