Table of Contents
Issues in the Market
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- Key issues
- Definition
- Abbreviations
Future Opportunities
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- A ‘faux’ holiday
- ‘Let’s pretend’
- Make it a third place
- ‘Down time’
- More than your average café
- A regular treat
Market in Brief
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- Business clientele
- Price promotions
- Budget hotels
- Consumer behaviour
Internal Market Environment
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- Key points
- The UK hotel industry
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- Figure 1: The UK hotel market, by revenue, 2004-09
- Figure 2: Key UK hotel market statistics, 2004-08
- Domestic holidays
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- Figure 3: Trends in domestic tourism in the UK, 2004-09
- Overseas visitors
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- Figure 4: Trends in overseas tourist visits to the UK, 2002-08
- Restaurant collaborations
- Hotel insolvencies
- Redundancies
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- Figure 5: Average labour redundancies in distribution, hotel and restaurant industry in the UK, 2005-09
Broader Market Environment
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- Key points
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- Figure 6: GDP, PDI, consumer expenditure and savings, at constant 2004 prices, 2004-14
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- Figure 7: GDP quarterly percentage change, 2004-09
Competitive Context
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- Key points
- Hotels failing to resonate with the regular diner
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- Figure 8: Venues eaten at in last three months, April 2009
- Hotel catering growth lags behind the rest of the eating out market
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- Figure 9: Eating out market*, by sector, 2001-08
Strengths and Weaknesses in the Market
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- Strengths
- Captive older audience
- Standing out amongst the all the discounts
- Tapping into the niche staycationers
- A sporting chance
- Weaknesses
- An overlooked option for non-guests
- Perceptions of expense
- Recession
- Corporate clientele
Who’s Innovating
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- Key points
- More hotel and restaurant brands getting into bed together
- Refurbishments and new releases
- Technological tools to aid recessionary pressures
- High tea at low prices
Market Size and Forecast
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- Key points
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- Figure 10: The hotel catering market, 2004-14
- Winners and losers
- Corporate clients
- Staycations: separating fact from fiction
- Glimmers of light going forward
- Factors incorporated in the forecast
Segment Performance
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- Key points
- Average food and beverage revenues per room
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- Figure 11: Average food and beverage and room revenues as a percentage of total average revenue per room, by region, 2006 and 2008
- Figure 12: Food and beverage revenue per available room, by region, 2002-08
- Conferencing
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- Figure 13: Hotel market mix analysis for UK, London, England, Scotland and Wales, by type of stay, 2008
Companies and Products
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- Figure 14: Major hotel operating companies in the UK, 2006 and 2008
- Major players
- De Vere Hotels, Resorts & Venues
- Guoman Hotels
- Hilton Hotels UK
- InterContinental Hotels Group
- Jarvis Hotels
- Macdonald Hotels & Resorts
- Malmaison and Hotel du Vin
- Marriott Hotels
- Millennium & Copthorne Hotels (M&C)
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Guests’ Use of Hotel Catering
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- Key points
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- Figure 15: Guests’ use of hotel catering, July 2009
- Demographic differences
- Post-breakfast blues?
- Room service
- Bringing food into rooms
Visitors’ Use of Hotel Catering
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- Key points:
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- Figure 16: Visitors’ use of hotel catering, July 2009
- ‘Restaurants with rooms’
- Barriers to non-guests – the importance of on-street access
Attitudes towards Hotel Restaurants
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- Key points
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- Figure 17: Attitudes towards hotel restaurants, July 2009
- Perceptions of expense
- Catch them while you can
- Special occasion venue
- Flexible dining spaces
- Tapping into the tastes of third agers
- Hotels missing from the radar of young diners
- Run of the mill?
Hotel Restaurant Target Opportunities
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- Key points
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- Figure 18: Marketing targets for hotel restaurants based on attitudes, July 2009
- Business Banqueters
- Bar Clientele
- Dormant Diners
Appendix – Guests’ Use of Hotel Catering
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- Figure 19: Most popular guests’ use of hotel catering, by detailed demographics, July 2009
- Figure 20: Next most popular guests’ use of hotel catering, by detailed demographics, July 2009
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- Figure 21: Most popular guests’ use of hotel catering, by guests’ use of hotel catering, July 2009
- Figure 22: Next most popular guests’ use of hotel catering, by guests’ use of hotel catering, July 2009
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Appendix – Visitors’ Use of Hotel Catering
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- Figure 23: Visitors’ use of hotel catering, by detailed demographics, July 2009
- Figure 24: Visitors’ use of hotel catering, by guests’ use of hotel catering, July 2009
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- Figure 25: Visitors’ use of hotel catering, by visitors’ use of hotel catering, July 2009
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Appendix – Attitudes towards Hotel Catering
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- Figure 26: Most popular attitudes towards hotel catering, by detailed demographics, July 2009
- Figure 27: Next most popular attitudes towards hotel catering, by detailed demographics, July 2009
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- Figure 28: Most popular guests’ use of hotel catering, by attitudes towards hotel catering, July 2009
- Figure 29: Next most popular guests’ use of hotel catering, by attitudes towards hotel catering, July 2009
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- Figure 30: Visitors’ use of hotel catering, by attitudes towards hotel catering, July 2009
- Figure 31: Most popular attitudes towards hotel catering, by attitudes towards hotel catering, July 2009
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- Figure 32: Next most popular attitudes towards hotel catering, by attitudes towards hotel catering, July 2009
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Appendix – Hotel Catering Targeting Opportunities
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- Figure 33: Target groups, by detailed demographics, July 2009
- Figure 34: Things done in the last three years when staying overnight in a hotel, by target group, July 2009
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- Figure 35: Hotel catering target groups, by visitors’ use of hotel catering, July 2009
- Figure 36: Hotel catering target groups, by attitudes towards hotel restaurants, July 2009
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