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Pub Catering - UK - May 2019

OVERVIEW
What you need to know
Products covered in this Report
EXECUTIVE SUMMARY
The market
Pub catering shows signs of slowing growth
Figure 1: Forecast for the value of the pub catering market, 2013-23
Companies and brands
JD Wetherspoon plays the long game
Veganism hits the mainstream
Potential for pub takeaways to grow
The consumer
Pub dining participation bounces back
Figure 2: Change in overall visits, March 2017-March 2019
Dinner occasions face more competition from other mealtimes
Figure 3: Pub meal occasions, April 2018 and March 2019
Seasonal menus are most desirable
Figure 4: Most popular types of pub menus, March 2019
Untapped potential for pizza and pies
Figure 5: Interest vs participation in new menu items, March 2019
Alcoholic drinks are losing their grip on under-45s
Figure 6: Most popular types of drinks, March 2019
More can be done to promote healthier drinks in pubs
Figure 7: Reasons for drinking tap water, March 2019
Independent gastropubs have the most positive accolades
Figure 8: Correspondence analysis, March 2019
Affluent but time-poor consumers’ ‘third space’ mindset
Figure 9: Attitudes towards pub catering, March 2019
What we think
ISSUES AND INSIGHTS
Families just want to have fun
The facts
The implications
Baby Boomers' ethical values
The facts
The implications
18-24 year olds crave new experiences
The facts
The implications
THE MARKET – WHAT YOU NEED TO KNOW
Pub catering shows signs of slowing growth
Consumers advised to avoid fish/seafood
Meat and cancer link explained
MARKET SIZE AND FORECAST
Pub catering market worth £7.7 billion in 2018
Figure 10: Forecast for the value of the pub catering market, 2013-23
Forecast: attractive opportunities remain
Figure 11: Forecast for the value of the pub catering market, 2013-23
Forecast methodology
MARKET DRIVERS
Time to stop eating fish?
Meat and cancer link explained
COMPANIES AND BRANDS – WHAT YOU NEED TO KNOW
JD Wetherspoon plays the long game
Veganism hits the mainstream
Potential for pub takeaways to grow
Consumers have positive associations with most pubs
COMPETITIVE STRATEGIES
JD Wetherspoon plays the long game
In-house support to ensure pubs are sustainable in the long term
LAUNCH ACTIVITY AND INNOVATION
Food halls
Click-and-collect
Vegan mainstream
BRAND RESEARCH
Brand map
Figure 12: Attitudes towards and usage of selected brands, April 2019
Key brand metrics
Figure 13: Key metrics for selected brands, April 2019
Brand attitudes: JD Wetherspoon is most innovative while Hungry Horse needs to work on its value proposition
Figure 14: Attitudes, by brand, April 2019
Brand personality: JD Wetherspoon is most accessible and therefore least exclusive
Figure 15: Brand personality – macro image, April 2019
Both Toby Carvery and Harvester are most family-led and the least cool brands of all
Figure 16: Brand personality – micro image, April 2019
Brand analysis
JD Wetherspoon has the highest participation level and most positive associations of all
Figure 17: User profile of JD Wetherspoon, April 2019
Toby Carvery outranks the other brands as the most traditional and friendly
Figure 18: User profile of Toby Carvery, April 2019
Harvester outranks the others as the healthiest
Figure 19: User profile of Harvester, April 2019
Walkabout outranks the other brands as the most cool and special
Figure 20: User profile of Walkabout, April 2019
Beefeater lacks differentiation and ranks the lowest in innovation
Figure 21: User profile of Beefeater, April 2019
Hungry Horse doesn't stand out much
Figure 22: User profile of Hungry Horse, April 2019
THE CONSUMER – WHAT YOU NEED TO KNOW
Pub dining participation bounces back
Dinner occasions face more competition from other mealtimes
Seasonal menus are most desirable
Untapped potential for pizza and pies
Alcoholic drinks are losing their grip on under-45s
More can be done to promote healthier drinks in pubs
Independent gastropubs have the most positive accolades
Affluent but time-poor consumers’ ‘third space’ mindset
FREQUENCY OF VISITS 
Daytime visits attract regulars…
Figure 23: Frequency of visits, March 2019
…whilst evening diners more likely to visit as a rare treat
Pub dining participation rates have bounced back after falling in 2018
Figure 24: Change in overall visits, March 2017-March 2019
MOST POPULAR MEAL OCCASIONS
Pubs pulling in more breakfast and lunch diners
Figure 25: Pub meal occasions, April 2018 and March 2019
Frequency of daytime meal occasions
Figure 26: Frequency of visits to eat during the day, by meal occasions, March 2019
Frequency of evening meal occasions
MOST POPULAR TYPES OF PUB MENUS
Far more women want vegetarian and vegan menus than men
Figure 27: Most popular types of pub menus, March 2019
Seasonal menus are most desirable
Seasonal breakfast/brunch menu: focus on lighter options
Seasonal lunch menu: focus on lighter options
Seasonal dinner menu: focus on meat options
Figure 28: Most popular types of pub menus, by meal occasions, March 2019
Under-45s shun fish/seafood
Eat the seasons
Figure 29: Repertoire of most popular types of pub menus, March 2019
Focus on meat seasons
Focus on locally sourced snacks
Get creative with root-to-stem recipes
Figure 30: Examples of locally sourced and seasonal dishes, 2019
Festive menus should be fun
NEW FOOD ITEMS
Young, urban families have eaten ice cream in pubs/bars
Figure 31: Interest vs participation in new menu items, March 2019
Everyone loves hand-scooped ice cream, especially women
Figure 32: Ice cream counter by Il Gelato di Ariela, as seen at Pub19, February 2019
Untapped potential for pizza and pies
Pizza participation is London-centric
Figure 33: Pizza and pie foodservice concepts, as seen at Pub19, February 2019
Pizza for breakfast, anyone?
Figure 34: Interest vs participation in new menu items, by meal occasions, March 2019
Bring gourmet pies into small towns
Snacking occasions drive demand for finger foods
Figure 35: Japanese-style snack products, as seen at Pub19, February 2019
Japanese-style snacks
Figure 36: Interest vs participation in new menu items, by meal occasions, March 2019
Gourmet pork crackling
Figure 37: Examples of gourmet pork crackling products, February 2019
Young, urban families have had gourmet bread items in pubs/bars
Figure 38: Handmade breads by Crazy Baker, as seen at Pub19, February 2019
Use better bread for lunch
Figure 39: Interest vs participation in new menu items, by meal occasions, March 2019
MOST POPULAR TYPES OF DRINKS
Alcoholic drinks are losing their grip on under-45s
Figure 40: Most popular types of drinks, March 2019
Under-45s curb desire to drink
Promote alcohol-free dinners
Figure 41: Meal occasions, by most popular types of drinks, March 2019
Develop a good selection across three drink categories
Figure 42: Repertoire of most popular types of drinks, March 2019
Three core categories: alcoholic drinks, fizzy drinks and hot drinks
Figure 43: Most popular types of drinks, by most popular types of drinks, March 2019
REASONS FOR DRINKING TAP WATER
More can be done to promote healthier drinks in pubs
Figure 44: Reasons for drinking tap water, March 2019
The experience of kombucha
Figure 45: Kombucha draft system by Biogroupe, as seen at Pub19, February 2019
Alcohol drinkers turn to tap water to stay hydrated
Figure 46: Tap water usage, by most popular types of drinks, March 2019
PERCEPTIONS OF PUB MEALS
Independent gastropubs have the most positive accolades
Figure 47: Correspondence analysis, March 2019
Harvester contends with the double-edged sword of healthy offerings
Figure 48: Perceptions of pub meals, March 2019
Most consider JD Wetherspoon’s meals to be good value for money
Toby Carvery serves the best comfort food
ATTITUDES TOWARDS PUB CATERING
Affluent but time-poor consumers’ ‘third space’ mindset
A pub/bar is cosier than a chain restaurant…
Figure 49: Attitudes towards pub catering, March 2019
…but pub chains still lag behind independent pubs/bars in customer service
Women and over-45s’ ethical mindset
Support local
Focus on fresh veg
City-dwellers love shortcuts
Figure 50: Examples of cocktails on tap, as seen at Pub19, February 2019
18-44 year olds crave new experiences
Experience of stomach sensations
Guide to Japanese sake
Figure 51: Examples of Japanese sake, by Gekkeikan Sake Company, as seen at Pub19, February 2019
Ride the food hall wave
Concoct a one-of-a-kind special occasion
Bespoke family celebrations or special occasions – CHAID analysis
Figure 52: Attitudes towards pub catering – CHAID – Tree output, March 2019
APPENDIX – DATA SOURCES, ABBREVIATIONS AND SUPPORTING INFORMATION
Abbreviations
Consumer research methodology
Correspondence analysis methodology
CHAID analysis methodology
Figure 53: Attitudes towards pub catering – CHAID – Table output, March 2019
APPENDIX – MARKET SIZE AND FORECAST
Forecast methodology
Figure 54: Best- and worst-case forecast of total UK pub catering sales, 2018-23

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